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More Than a Charcuterie Board: A Mother and Daughter Build a Business Around Gathering.
The Bar Harbor Story is generously sponsored by Birch Bay Retirement Village. NORTHEAST HARBOR—Food’s ability to be a social cornerstone is one of the founding premises of one of Mount Desert Island’s newest, and perhaps most unique, endeavors in cuisine based catering. From intimate gatherings to large functions, Olive & Pearl creates charcuterie boards that can not only astound the tongue but also the eye. Many would agree that food can bring people together. In fact, culinary delights, and sometimes adventures, have been utilized as the centerpiece for social and business occasions of all kinds for centuries. Often times it even has the ability to start conversation, temper differences, and build new relationships. Settings can vary, from a multi-course sit down meal, a backyard barbecue, or a couple of bowls of chips and dip in front of a television, but the result can be the same. Humans come together, they share food, and the whole process is a catalyst for thought, communication, and a shared experience. Imagined and created by the mother and daughter team of Dr. Susan Scanlan (formerly MacCready) and Kayla Musetti, Olive & Pearl was started in June of this year and has been creating, delighting, and growing since. We gave the two an opportunity to answer some questions about themselves and their new venture. The love, passion, and pride for what they are doing and the fact that they are doing it as a mother and daughter team came through so strongly in their answers that we decided to present the question and answer session in its entirety. The Interview What did you do prior to Olive & Pearl? We’re a mother-daughter team, and food, family, and hospitality have always been a big part of our lives. Susan grew up in a large family in Pennsylvania, where the table was always at the center of everything. There were multiple dishes, little bites, stories, and plenty of conversation. Food was never simply about eating. It was about gathering, celebrating, and spending time together. After living in several Southern states, Susan relocated to Maine more than 20 years ago, and Maine has truly become home. She loves its sense of community, natural beauty, and connection to local food and makers. Professionally, Susan is a registered nurse and holds a doctorate in health administration. She has worked in a variety of clinical, nonclinical, and leadership roles and currently works as a faculty academic director. Building Olive & Pearl has been an exciting creative venture alongside her career. Kayla is also a registered nurse and works in the ambulatory surgery unit at Mount Desert Island Hospital. While healthcare is an important part of both of our professional lives, Olive & Pearl has given us an entirely different way to connect, collaborate, and create something together. Tell us about the business. Olive & Pearl is a mother-daughter charcuterie business centered around beautiful food, thoughtful presentation, and bringing people together. We create curated charcuterie boards designed for everything from intimate gatherings and dinner parties to weddings, showers, corporate events, boat days, and celebrations of all kinds. We think of our boards as more than food. They’re an experience and an invitation to gather, slow down, and enjoy time with the people around you. We’re intentional about quality ingredients, artful presentation, and personalization. Whenever possible, we also incorporate Maine-made and locally sourced products, including cheeses, jams, honey, seasonal produce, and baked goods. What inspired you to start Olive & Pearl? In many ways, Olive & Pearl grew out of something we had been doing our entire lives —bringing people together around food. We’ve always loved creating beautiful spreads for family and friends. There was something special about watching people gather around a table, graze, talk, laugh, and simply enjoy being together. Friends and family began telling us, “You should do this as a business,” and one day, we stopped laughing it off and started mapping it out. We realized we had an opportunity to combine our different strengths and create something that reflected what we both value: hospitality, creativity, quality, and connection. Charcuterie felt like the perfect expression of that. It’s beautiful and creative, but it’s also communal and approachable. At its heart, it brings us right back to where the idea began, a table filled with food and people gathered around it. Do you have a business partner(s)? Our business partner is each other! Olive & Pearl is truly a mother-daughter partnership, and building it together has been incredibly meaningful and sometimes hilarious! We know each other extremely well, which can be both a strength and, occasionally, a challenge. We have different personalities and strengths, but we’ve learned to lean into those differences and use them to our advantage. There’s a lot of trust between us, and we’ve learned how to communicate, collaborate, and occasionally laugh at ourselves along the way. We’re also building Olive & Pearl while continuing our careers in healthcare and education, so we’re taking things thoughtfully and growing the business one step at a time. We all have to start somewhere. One of the most rewarding parts has been having something that belongs to both of us. We get to learn from one another, celebrate the small wins together, and create something that we hope will become part of our family’s story for years to come. When exactly did you launch the business? Recently, in June 2026, we launched Olive & Pearl, turning an idea we had talked about for years into real business. It has been incredibly rewarding to watch something that started around our own family table and begin to find a place within the community. How is it going so far? How do you feel it has been received? It has been going very well, and we’ve been incredibly encouraged by how warmly Olive & Pearl has been received. As more people hear about us, our orders have continued to increase, and we’re seeing growing interest in boards for events and celebrations. It’s exciting to watch something that began as an idea between the two of us start to grow within the community. One of the most rewarding parts is hearing from customers after their events or seeing photos of our boards being enjoyed. Knowing that something we created became part of someone’s celebration is incredibly meaningful to us. Is there a brick-and-mortar location or is it all online? Olive & Pearl is currently an online business. We’re intentionally starting this way so we can build relationships with our customers, learn what they love, and grow thoughtfully. Our long-term dream, if the business continues to grow, is to eventually have a sit-down space where people can experience Olive & Pearl in person. Do you have any future plans if things go well/keep going well? Absolutely. For now, our focus is on continuing to grow Olive & Pearl, getting to know our customers, and becoming part of more celebrations and gatherings throughout the area. Long term, we would love to have our own physical space where people can come together and experience Olive & Pearl beyond the boards themselves. We can imagine a place that combines food, hospitality, creativity, and community. Ultimately, we want to build something that continues to grow while still feeling personal and connected to the people and community around us. Is there an aspect of the business that you really love? There are so many things we love about it, but the people and the connection are probably at the top of the list. We love creating something beautiful, but what really matters to us is what happens after we hand it over to the customer. We picture our boards on kitchen islands, at backyard gatherings, on boats, at weddings, or around a long dinner table—with people laughing, talking, and lingering a little longer. We also love the creative side. Every board is an opportunity to play with color, texture, shape, seasonality, and flavor. We don’t just want to fill a board, we want to curate an experience. And supporting local makers is especially meaningful to us. Whenever possible, we love incorporating Maine-made cheeses, local jams and honey, seasonal produce, and products from nearby bakeries and businesses. It allows us to showcase some of what makes Maine so special. Perhaps most importantly, we love doing this together. Building something as a mother and daughter has given us another way to spend time together, learn from one another, celebrate small wins, and create memories. Is there anything regarding any aspect of Olive & Pearl that you may think is important that is not reflected on the website? One thing that may not always come through online is just how personal this business is to us. Olive & Pearl isn’t something we created simply because charcuterie was popular. It grew very naturally from our family, our traditions, and the way we’ve always enjoyed gathering with people we love. There is a lot of heart behind every board. We think about the people who will be enjoying it, the occasion they’re celebrating, and how we can make the experience feel special. We also want people to know that we care deeply about supporting locals whenever possible. Using Maine products isn’t just about sourcing ingredients, it’s about telling a little story about where we live and the talented people who make and grow wonderful things here. Is there anything that we have not asked that you think is important/relevant that would like readers to know? We hope people see Olive & Pearl as more than just a charcuterie business. At its heart, it’s about gathering. Our goal is to make it easier for people to create those moments when everyone gathers around the table, conversations last a little longer, and people simply enjoy being together. We also hope people see the mother-daughter story behind the business. We’re building Olive & Pearl alongside our careers, one step at a time, and there is something incredibly special about creating a shared family legacy in the process. For us, success isn’t just about how many boards we make. It’s about becoming part of people’s special moments - birthdays, weddings, weekends with friends, quiet evenings at home, or a beautiful day on the Maine coast. If one of our boards helps people put down their phones, linger a little longer, laugh a little more, and enjoy the people around them, then we feel like we’ve done exactly what we set out to do. All photos courtesy of Olive & Pearl. LINKS TO LEARN MORE Olive & Pearl website Olive & Pearl Facebook Olive & Pearl Instagram RECENT PRESS RELEASES AND BRIEFS To see all the press releases, click here. To see our news, click here. For the full archive, click here. All of these are on our dedicated website. [ ](https://barharborstory.substack.com/p/pemetic-students-share-thoughts-on) [ Pemetic Students Share Thoughts on Declaration of Independence Oct 22 ](https://barharborstory.substack.com/p/pemetic-students-share-thoughts-on) [ Read full story ](https://barharborstory.substack.com/p/pemetic-students-share-thoughts-on) [ ](https://barharborstory.substack.com/p/fall-festival-at-the-noreaster-for) [ Fall Festival at the Nor’Easter for Mount Desert Nursery School, October 24. Oct 22 ](https://barharborstory.substack.com/p/fall-festival-at-the-noreaster-for) [ Read full story ](https://barharborstory.substack.com/p/fall-festival-at-the-noreaster-for) [ ](https://barharborstory.substack.com/p/explore-career-opportunities-where) [ Explore career opportunities where you make a difference for Maine’s natural resources—and the people who enjoy them. 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Waipahu catering business shut down over food safety violations
The Hawaii Department of Health shut down Adriana’s Kitchen Catering & Services LLC in Waipahu on Wednesday after an inspection found multiple critical food safety violations, including improper refrigeration and eggs left at room temperature.
SPECIAL REPORT: Tough Business
A string of vacant restaurant buildings shows that many restaurants in the region are struggling — and several are closing By Stefan Yablonski [caption id=attachment_11132 align=alignright width=401] Smokey Bones Bar & Fire Grill on Route 31 in Clay closed its doors in April. It had been in operation since at least 2008.[/caption] By their nature, most restaurants have a limited life. An astonishing 60% go out of business within three years of opening, largely due to fundamental flaws in the planning of the operation. But even restaurants that experience years of success almost always face eventual closure. The restaurant business is very hard and because of both personal factors and external factors beyond anyone’s control, restaurants don’t last forever. For many restaurants, age is a big factor, according to Kenneth Walsleben, professor of practice, entrepreneurship and emerging enterprises at Syracuse University. “The owners have been at it for 20 or 25 years, if not longer, they want some time to themselves,” he said. Such was the case for Jocko’s Famous Ritz Diner in Oswego. Jocko Reitz bought the building in the late 1970s from Robert Shapiro. However, when he stepped away from the business, it eventually closed. [caption id=attachment_11142 align=alignright width=402] For nearly 80 years, Vona’s Restaurant passed through three generations of family in Oswego. It closed its doors on Dec. 31, 2025.[/caption] For nearly 80 years, Vona’s passed through three generations of family in Oswego. Vona’s Restaurant officially closed its doors on Dec. 31, 2025, when no family member wanted to take over. It is on the market. The Ruby Tuesday in Oswego operated for about two decades before permanently closing in April 2026. The restaurant faced multiple temporary health department closures in 2024 and 2025 due to persistent fruit fly and foundation pest issues. Management posted a final closure notice on the doors in mid-April 2026 and the building was put up for sale. The same pattern has been happening in Onondaga County. The big building once used by Smokey Bones Bar & Fire Grill on Route 31 in Clay remains empty, more than six months after the restaurant closed its doors in April. It had been in operation since at least 2008. [caption id=attachment_11130 align=alignright width=401] Ruby Tuesday in Oswego operated for about two decades before permanently closing in April 2026.[/caption] Just down the road from Smokey Bones, the popular Outback Steakhouse closed in August 2024. Another restaurant took its place, La Cocina Mexican Restaurant, but it closed shortly after. The building sits empty. Other very popular restaurants in the northern suburbs of Syracuse have recently closed. Among them, Fireside by the River in Baldwinsville and Primo Nestico’s Bistro Bar in North Syracuse. “I haven’t really paid attention to the Syracuse area. There has always been some turnover, but there probably has never been a tougher time to be a restauranter than now. It’s just brutal,” Walsleben said. In the first year, roughly 20% to 25% of restaurants close or change hands, according to the National Restaurant Association. [caption id=attachment_11122 align=alignright width=401] Outback Steakhouse closed in August 2024. Another restaurant took its place, La Cocina Mexican Restaurant, but it closed shortly after. The building sits empty.[/caption] “Depending on what statistics you look at, you’ll find that any business has a high mortality rate in the first year. That is just the nature of entrepreneurship,” Walsleben said. “There are certain ones that are getting hit hard while others are more fruitful. “And when you look at the restaurant industry you have to factor in labor which is a large part — typically a third of your expenses — and those costs are going up. And there is always turnover which means investing money to train people. Then you’ve got food costs, which is also a third of the typical restaurant budget. Since the pandemic labor has gone up 41%, food costs have gone up 35%. That’s a big tight squeeze righty there. That’s two-thirds of your budget that has gone up 35% to 40% in the last few years. And then the only way you can make that work is to raise the prices.” The National Restaurant Association reports menu prices are up 36% since February of 2020. In a survey released by the association, more than eight in 10 restaurant owners reported that their food, beverage and labor costs are now higher than before the pandemic. You have to deal with the reality of are the customers willing to pay for that? Walsleben added. Restaurants historically have very thin margins; their profit margin is about 5%. “You have a third that goes into food, a third that goes into labor and about 28%, 29% that goes into everything else — overhead, insurance etc. So that brings you down to your 5% leftover,” he said. “Everything is going up. Customer expectations are going up and people aren’t going to spend that much more. So, you have a tight squeeze here,” Walsleben continued. “Restaurants who use delivery apps, they pay a fee to those guys. Those guys don’t work for free. So, you can kind of see where the squeeze comes from.” Stuck in the middle There are pockets of opportunity; the two extremes of the market can make a profit. But the middle gets squeezed out. “If you are a low-end fast-food kind of place, there is room for that. People have changed their budgets. They are still going out, but they are not spending more,” according to Walsleben. “The high end remains positive. If you have a restaurant that brings a specific experience … a great food product or you are catering to high end customers who aren’t so budget conscious, those patrons are going to expect a high-end experience. They expect excellent food every time. They are expecting excellent service. If you can meet those expectations there is room for you at the top. It’s just the guys in the middle are getting the squeeze from both ends. Tough competition, customer expectations, costs are up. Menu items, you can’t raise the prices as much as you need to. That is why you are seeing a lot of restaurants baling out.” The ones that can adapt quickly are the ones who are doing OK. “Success is heavily dependent on the strength of a restaurant’s concept development and the planning of its execution. Eventually things aren’t always new. Things change. So, if you are in the restaurant business you have got to change your menu — keep things new, fresh and update your meals. It is very fickle industry. One year carbs are out, the next year berries are out. Everybody’s diet changes — constantly chasing the latest phase. You have got to adjust your menu and move with those modifications. If you have a static menu that you have used the last couple years that hasn’t changed except for the pricing, you’ve got a problem,” he said. A lot of times these buildings are singular purpose, he added. “You have a commercially viable kitchen and you got a seating area. There is not a lot of other businesses that cater to that type of a layout. So, it’s pretty common to see another restaurant slide in,” he said. One of the things a banker learns early on is you don’t lend money to restaurants … because they fail so quickly. It is very hard to predict who the winners will be. So, if you are a restaurant in addition to all the other challenges, it is very difficult to get loans, according to Walsleben. “You might work really well in the kitchen. But that doesn’t mean you are a great businessperson,” he said. “Restaurants can fail because the owner didn’t know how to manage things properly. There are a lot of challenges. “There is opportunity at the high end and the low end. But in the middle, that’s the death valley. There are just so many things working against you. You really need to have something that will pull people in and continue to pull people in because you to constantly have to change. Think about a theme and a product that is unique to the area people don’t travel that far these days you have to be able to deliver it in an innovative fashion and keep updating to keep people coming in the door.” Out of Business? How Fast? Do nine out of 10 restaurants fail in their first year, as commonly claimed? No. Survival analysis of 1.9 million longitudinal microdata for 81,000 full-service restaurants in a 20-year U.S. Bureau of Labor Statistics non public census of business establishments in the western US shows that only 17% of independently owned full-service restaurant startups failed in their first year, compared with 19% for all other service-providing startups, according to ResearchGate. The median lifespan of restaurants is about 4.5 years, slightly longer than that of other service businesses (4.25 years). However, the median lifespan of a restaurant startup with 5 or fewer employees is 3.75 years, slightly shorter than that of other service businesses of the same startup size (4.0 years). What Makes a Restaurant Successful? Opening and maintaining a successful restaurant is not as easy as creating a great menu and serving excellent food. It takes more than that, according to local restaurant owners who have been in business for decades in the region. They all agree that there are some guidelines to running a successful restaurant. • Quality food: Successful restaurants know exactly what they serve and who they serve it to. Delivering the same great taste every single time builds loyal customers. • Smooth operations: Friendly greetings and attentive staff make guests feel welcome from the moment they walk in. Hiring staff for personality and training for skill ensures reliable, caring service. • Smart marketing: Exceptional food and experiences naturally get people talking and sharing online. Word of mouth can help entice customers. Consistent social media and targeted advertising brings in new and repeat guests also. The menu is what keeps patrons coming back to Mimi’s Diner in Fulton, located at 201 N. Second St. “We locally source our produce and our meats. Our chicken and biscuits is a popular, popular special,” said Richard Tagliareni, the third-generation owner and general manager. “It’s all homemade. We have consistently served quality food.” His grandfather started the business more than 55 years ago. Mimi’s is engrained in the community. They cater to the community and are very involved in everything from the schools to local events. The first Mimi’s Drive-In opened in Mexico. Then a second in Oswego and then Fulton. Fulton’s Mimi’s is the only one left. “The last couple of weeks have been kind of slower than normal. October is usually a busier month for us People will start coming back around again. Also, the price of gas is affecting some things,” Tagliareni added. “We try to keep our prices in line. You go out to eat, you’re going to spend about a hundred bucks or so for two people for dinner. You come here to Mimi’s you are probably for two people for dinner it’s between $50 and $60. We are trying to keep our prices in line. We did have to increase our prices a little bit but things are looking OK.” For the Press Box, 29 E. First St., Oswego, it’s also about great food and a family atmosphere. “Our sports bar and restaurant was established in 1984,” said Alison Canale Scanlon, manager. “I think putting the time into everything makes a big difference and treating people like family when they walk into your restaurant. That’s how we have always operated since 1984.” “It’s the family oriented aspect,” she added. “Consistency, quality and presentation of our food — that’s the secret to a successful restaurant. We try to be very consistent with it. We treat people like family when they come in; because we know how we want to be treated when we go to a restaurant. We treat people the same or better.”
Brownstone Cafe: restaurant and catering business in the heart of Villa Del Sol
Kimberly Rhynes with her husband Glen Rhynes. The cafe is locatedon 305 N Harbor Blvd #117, Fullerton. Open Tuesday-Sunday from 8:00 am to 2:00 pm. Call Brownstone Cafe at (714) 526-9123 or (714) 454-3356 for catering.
MORNING BUSINESS REPORT: McDonald's accused of AI-powered price fixing, Uber enters the catering business
Jane King has these stories and more from the New York Stock Exchange for your Wednesday Morning Business Report.
Uber to acquire ezCater for $2.3B, expanding catering reach
Uber plans a $2.3 billion acquisition of ezCater to expand into catering, offering large order delivery for business events.
Uber to buy US catering platform ezCater for $2.3 billion
Oct 6 (Reuters) - Uber said on Tuesday it would buy US catering platform ezCater in an all-cash deal for $2.3 billion, expanding its food delivery and workplace meals business.
Illinois catering business ordered to shut down after high school football team got sick before homecoming
The unlicensed caterer served a taco bar with fajita chicken, seasoned taco beef, cheese, flour taco shells, cheesy pepper beans, cilantro corn rice and pico de gallo or salsa
Catering business shut down after football team suffers food poisoning before game
An unlicensed home-based catering business in Illinois has been ordered to cease operations after dozens of people were sickened.
Catering business shut down after football team suffers food poisoning before game
An unlicensed home-based catering business in Illinois has been ordered to cease operations after dozens of people were sickened.
Catering business shut down after football team suffers food poisoning before game
An unlicensed home-based catering business in Illinois has been ordered to cease operations after dozens of people were sickened.
Catering business shut down after football team suffers food poisoning before game
An unlicensed home-based catering business in Illinois has been ordered to cease operations after dozens of people were sickened.
Catering business shut down after football team suffers food poisoning before game
An unlicensed home-based catering business in Illinois has been ordered to cease operations after dozens of people were sickened.
Catering business shut down after football team suffers food poisoning before game
An unlicensed home-based catering business in Illinois has been ordered to cease operations after dozens of people were sickened.
Unlicensed catering business shut down after Rock Island football team food poisoned before Homecoming game
An unlicensed home-based catering business was ordered to cease operations after 45 people were sickened at a Rock Island football team dinner.
SU Catering failed county health inspection during ‘Citrus in the City’
SU Catering failed a surprise inspection at SU’s August 2026 “Citrus in the City” event, for improperly stored food and other violations.
SU Catering failed county health inspection during ‘Citrus in the City’
SU Catering failed a surprise inspection at SU’s August 2026 “Citrus in the City” event, for improperly stored food and other violations.
This ‘soup-to-nuts’ smal business will feed your guests and plan the party too
Andrea Dettelbach started the D.C.-area catering and event planning business Soup to Nuts after a lifetime around food.
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
Family business blends Cajun, Caribbean flavors at Continental Kitchen
Family-run catering business -- Grub 2 Go -- is combining Cajun and Caribbean flavors while working out of a shared commercial kitchen during Hispanic Heritage.
Cotton candy catering: Kiffany Bosserman refined her taste for business (and the value of her time)
After nearly a decade in business, Cottontale KC is still spinning sugar into a confection for success, shared founder Kiffany Bosserman — pivoting her business to say “yes” less and reprioritize the balance of family and life and profitability.
Entertainment-Booking Startup Ande Raises $52 Million From Lightspeed, Redpoint
Personal AI agents like Instinct and Muse have promised to take away the hassle of booking hard-to-get restaurant reservations, Broadway tickets and sporting events. Now, a startup is coming out of stealth to do the same for corporate entertainment—events, group dining, catering, sporting events ...
John Oliver Takes Swipe at David Ellison and His ‘Business Daddy’ Larry Ellison on ‘Last Week Tonight’
When we last saw John Oliver behind the desk of “Last Week Tonight,” he was mocking Trump for sacrificing a number of members of his senior staff on a decoy plane amidst his peculiar catering truck es...
Sustained Youthful Energy: Science-Backed Strategies for Active Lifespan The Hype Magazine: Unveiling the Pulse of Urban Culture - From Hip Hop to Hollywood! Explore a Diverse Tapestry of Stories, Interviews, and Impactful Editorials Spanning Fashion, Gaming, Movies, MMA, EDM, Rock, and Beyond! www.thehypemagazine.com - The Hype Magazine The Hype Magazine - News From Hip Hop To Hollywood!
Discover the heartbeat of urban culture with The Hype Magazine! From Hip Hop to Hollywood, delve into a rich tapestry of diverse stories, interviews, and impactful editorials. We go beyond music, catering to fashion enthusiasts, gamers, movie buffs, MMA followers, EDM and rock fans, and more. If it's newsworthy, we cover it passionately. Join us for a journey through the pulse of entertainment and lifestyle!
Windward Planning Commission approves permit for future Keaʻau health center
The $90 million health center promises comprehensive medical and behavioral health services, catering to growing community needs by 2028.
Fresno family seeks help after fire destroys home, catering business
Last week, a fire destroyed a Fresno family's lifetime of memories. With it, Sandra Cisneros' business also went up in flames.
Pokeworks celebrates 5 years of business in Southlake
The Pokeworks in Southlake recently celebrated its 5 year anniversary. The Southlake store has been continuously growing over the years and regularly ranks in the top 10 locations nationwide. The owners have been residents of Southlake for 20 years and said the community consistently supporting the business has helped them make it to five years. Future plans for Pokeworks Southlake will be increasing the store’s focus on catering and expanding that area of the business.
Greek business appeals fine for fish being 'too fresh'
Tax inspectors fined a catering business on the Greek island of Syros €500 ($580) because its fish was too fresh, media reported on Monday. The newspaper Proto Thema reported that the officials had in...
Richmond’s Trolley acquires Hampton Roads Taste’s events catering business
The move marks a continued expansion for Trolley into the region after previously acquiring Hampton Roads bistro, deli and drop-off catering business Gourmet Gang in 2024
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An SFO catering business is laying off 72 workers
Flying Food Group is a national brand with 19 facilities, including SFO and LAX.
Beloved CT venue on market after decades in same family. Business would be included in sale.
The listing notes that the offering includes “all buildings, and the associated event and catering operation.”
Delaware North names Seth Rose president of its Patina Group business
Veteran hospitality leader to oversee Delaware North’s premium restaurant and hospitality business BUFFALO, N.Y. (Aug. 18, 2026) – Delaware North, a global hospitality and entertainment company, announced today that Seth Rose has been promoted to president of its Patina Group business. In this role, he will lead a nationwide portfolio of premium restaurants and catering […]
Watch Inside the Business of Ultra Luxury Travel
Luxury Travel and Event Expert Olivia Ferney sits down with Lisa Mateo, Joe Mathieu and Carol Massar on Bloomberg This Weekend and shares how she has built a business catering to ultrawealthy clients whose requests can range from six-figure vacations to elaborate celebrations, while creating a social media following of more than 1 million.
5 daring cartoons about Donald Trump’s catering truck escape
Artists take on bunker blues, TACO truck, and more
Close Trump aides — but no Cabinet officials — made secret catering truck move
The president was accompanied by some of his most loyal aides but no top administration officials as he made the clandestine move to a different plane to leave Turkey last month.
Report: Trump used elaborate ruse to leave Turkey amid Iran threat
According to the report, he was secretly shuttled to a smaller plane — an Air Force C-32A — via an airport catering truck
An Elaborate Ruse: Trump Secretly Used Military Jet to Leave Turkey Amid Threats
President Trump hid in an airport catering cart and was taken to a military jet for a secret flight out of country after the NATO summit last month.
Off-campus student housing is big business, especially in the shadows of LSU
Some of the highest rents, occupancy rates and sales prices in the state are for high-end apartment complexes catering to students in the shadows of LSU.
School’s out, play is in: Inside Louisiana’s evolving indoor playroom industry
Indoor playspaces have taken on a new form in the past decade, catering to infants, early elementary children and their parents with toddler-friendly playrooms and in-house coffeeshops.
From kitchen-table idea to growing mobile business: Southern Mamas Loaded Teas expands in Greenville
Southern Mamas Loaded Tea is serving more than loaded teas. The Greenville-based mobile business has built a following in Owensboro through deliveries, catering, community events, and what owner TeAnnah Widdrington describes as a strong focus on giving back.
Town Square looks to bring new health care model to Rochester
The primary care practice catering to seniors expects to begin accepting patients this month, and to open in September.
'The game in Nashville has changed:' Why this Realtor is catering to sports and entertainment buyers
"In any industry, the game in Nashville has changed," according to affiliate broker Kortney Wilson. That's why Wilson launched, under The Kortney Wilson Group, her new sports and entertainment division group — a specialized advisory service catering to athletes, entertainers, executives and public figures.
Dynasty Financial Partners's Latest Innovations
Houston-based registered investment advisor Americana Partners has stepped into a new avenue, having established a division catering to wealthy clients in the sports and entertainment industries. The new unit will serve athletes, entertainers, creators, agents, and coaches with support from former athletes, entertainment executives, and financial professionals. The division will offer wealth management services and other offerings, including income diversification, brand protection, intellectual property strategies, tax planning, and investment management. For clients in the entertainment sector, ...
Mother-son duo launches mobile businesses focused on food, entertainment
A local mother-and-son team is bringing a mix of catering, desserts, and interactive entertainment to events across Owensboro and the surrounding region through two new mobile businesses.
CT restaurant team launches statewide catering business. Food called ‘absolutely incredible.’
One customer said her guest raved about the food and went on to say the the cannoli bar was ‘the perfect final touch—truly the crown jewel of the night.’
Kansas Citian behind exclusive cigar lounge pops up with mobile cocktail bar
KC Pours is Nayeli Sharp’s mobile cocktail concept that she plans to bring to events as a pop-up or as catering for private functions.
Sit Down With Success: Bubba Conner Of Silver Spoon Catering
Success didn’t happen overnight for Bubba Conner. Through four decades of long hours, calculated risks, and a commitment to showing up for his team every day,
Lebanon County cafe and catering business announces closure
ANNVILLE, Pa. (WHTM) — A local cafe that got its start as a food truck and catering company announced its closure after operating for a decade. abc27 News reported back in February 2025 when …
A business built on faith: Immeasurably More Event Catering plants roots in Madison Township
A church kitchen, a leap of faith and a dream that grew by word of mouth have led Immeasurably More Event Catering to its first permanent home.
Honoring the best in small business
Fifth Street Renaissance, Resource One, Cured Catering, and ChangeBridge Consulting are all honored.
9 local businesses to support before Pride Month ends
With Pride Month in full swing, there are many ways to support businesses owned by and catering to the LGBTQ community.
9 Stamford businesses, 1 nonprofit cited for serious April violations
Eight Stamford restaurants, a nonprofit and a catering business were cited for serious violations during April health inspections, reports show.
Viral Ilocos empanadas put San Diego family business in the spotlight
Inside JNC Filipino Catering, dough is pressed by hand, fillings are carefully prepared, and one of the Philippines' most beloved street foods is lowered into hot oil.
The affordability crisis doesn’t stop at the kitchen table. It’s hitting small business, too.
We need elected leaders to prioritize regular working families and small businesses like ours instead of catering to large corporations and special interests.
Start of Elland Road redevelopment 'unbelievably exciting'
No sooner had the empty beer bottles and wine glasses been swept up by the catering staff after ushering the corporate ticket holders from the Norman Hunter, Lucas Radebe and Billy Bremner Suites after heartily celebrating Dominic Calvert-Lewin's late winner against Brighton on Sunday, work began on Elland Road's John Charles Stand. It served as a reminder that Leeds are already a competitive force in a Premier League in which they are assured of another campaign. Vital to the project is the provision of either a light rail or tram from Leeds city centre with a stop at Elland Road and then on to the White Rose area.
Business owner Powers is 4th candidate to enter Rochester’s open race for mayor
An open mayoral race in Rochester is attracting more candidates. The most recent is Joe Powers, who owns a well-known catering and restaurant enterprise.
How to cut wedding costs for catering, entertainment, venues and more
How to cut back on costs when planning for your big day.
Rock Island alderman’s family business withdraws bid for city catering contract amid conflict concerns
Longtime Cincinnati barbecue business announces closure
A well-known local restaurant and catering business is closing.
City and EDIC caters to new business
LYNN — When Brita Potenza was looking for space to grow her catering and event-hosting business, she visited the Lydia Pinkham Building and toured the space formerly occupied by Uncommon Feasts. On the wall was a photo of a function that had been held there. She recognized someone. “I looked over on the wall, and […]
Op-ed: Dining politics: How a change in catering companies could be a sign of university-wide financial decision
Food Fair, the crown jewel of Tufts Orientation week, is the first chance for all of the Tufts dining locations to show incoming students what they’ve got, and every spot pulls out all the stops. Kindlevan Café smoothies, Fresh at Carmichael Dining Center salmon and Hodgdon quesadillas all meet in this event that students keep talking about and never see again, yet there’s an unsung hero responsible for the whole thing: Tufts Catering.
NFL Draft Source Program gets Pittsburgh businesses in the game
Michael Pattillo has a thriving spice and catering business. The end goal, though, of this classically trained culinary wiz is to work as a private chef. Now,...
Mercer Health Recognizes Volunteers at Annual Appreciation Banquet
The Volunteer Association of Mercer Health held its annual Volunteer Appreciation Banquet to celebrate the dedication and impact of its members on April 13, 2026, at Romer’s Catering in St. Henry. The evening opened with an invocation from Volunteer Chaplain Steve Broering, followed by a year‑in‑review from Volunteer Association Vice‑Chairperson Terry Liette. Mercer Health CEO […]
In His Latest Deranged Rant, Trump Claims the Pope Is Catering to the “Radical Left”
The president is just inches from saying the conclave was rigged, isn’t he?
Inclusive health fair catering to LA's marginalized youth coming to LA Southwest College
On May 16, The Nia Foundation's 'Healing in Motion' Community Health and Wellness Fair will take over LA Southwest College, offering free food, festivities and a focus on inclusive mental health.
When her Akron home burned, it took her business with it
A fire destroyed Louise Bane’s Akron home and the catering business she built inside it — showing how setbacks can upend small operations.
Wolfgang Puck at the Oscars: catering harder than running a restaurant
Wolfgang Puck leads the Governors Ball catering at the Oscars, managing challenges in the competitive catering industry.
Valve’s Steam Machine becomes less of a certainty in 2026 after passing product update
Valve got tons of folks excited about its new Steam Machine, catering to gamers who want a familiar library and...
More than 40 jobs lost as Aberdeen business King Foods folds
King Foods supplied frozen foods and fresh fish products to hotel and retail catering outlets.
Boutique hotel catering to gay travelers proposed for Northalsted
The proposal highlights the North Side neighborhood's profile as a key tourism magnet for the city.
Paris says 'oui' to booming business of romantic proposals
STORY: This Texan couple have been dating for one year.And Josue Perales wanted extra special celebrations with his girlfriend Kayla Balboa. On a candlelit terrace, overlooking the Eiffel Tower, she says "yes".Balboa had always wanted a Paris proposal. "She's always been mentioning how...""This is my dream place.""This is her dream... well, here we are."To make sure every detail was perfect, Perales employed the help of a local marriage proposal planning agency.And he's not the only one.Paris is seeing a surge in demand for elaborate marriage proposals like this one.Thanks to social media, TV shows and events showcasing the "City of Love", the entire industry catering to love-struck couples willing to pay thousands for unforgettable moments is booming.Les Entremetteuses, or "The Matchmakers", helped Perales get his "yes".Founder Pauline Le Tendre says Valentine's Day is her "busiest day of the year."But she says she's busy all year round - after demand started growing in 2019, with a brief lull during the pandemic."Once the borders reopened, it steadily increased. After that, there were a couple of boosts with (the TV show) 'Emily in Paris,' the Paris Olympics also. We had a lot of work after the Games."The company's proposal packages start at 590 euros, or just under $700, for a proposal on the Seine river banks.The average spend can go up to $2,400 - with some clients spending more for extras, like performers.:: Kiss Me in Paris/Artem Martynov & Anastasia KalynaFor those wanting to splurge even more, Kiss Me in Paris has them covered.The agency says its clients typically spend an average of about $12,000 on their experiences - or as much as some $118,000.:: Kiss Me in Paris/Tuan Nguyen FilmsLuxurious proposals are choreographed in high-end hotels, aboard yachts on the Seine, or in authentic French chateaux."To just be able to, in your social circles, say, 'We got engaged in Paris,' is great, right? It has prestige, it has cachet." That's Cengiz Ozelsel, who co-founded Kiss Me in Paris with his wife Chantelle Marie Streete.They say bookings have more than doubled since 2015.While the more budget-friendly Oui Love Paris agency told Reuters, its bookings have quadrupled since 2020.For many planners, though, the payoff is more than just numbers."I absolutely love it because... people are inviting you into their lives at one of the most special times in their lives."
How many sports bars are in Knoxville? It's hard to define
"A bar catering especially to sports fans and typically containing several TVs and often sports memorabilia" is just one definition for a sports bar.
Super Bowl gives Bay Area catering companies a boost in business
Altadena taco catering business owner fights to keep her dream alive
Brisa Lopez said the Eaton Fire destroyed her home and much of her business Tacos Casa.
From Pinky’s to plating: Sheila Crowe’s catering business grows beyond the stand
After 10 summers serving sweet treats from her signature pink trailer on Owensboro’s west side, Sheila Crowe has closed the chapter on Pinky’s SnowCones and Snacks — but her food journey is far from over.
Growing and staying local: Catering business focuses on hiring in its Dorchester neighborhood
As it continued to outgrow its space, Max Ultimate Food just moved to its fourth location, but through it all, stayed true to its roots by staying local.
BUSINESS MONDAY: Spotlight on Core Kitchen—Heating things up with a winter residency at Gateways Inn in Lenox
Launched in October 2024, the couple-owned business has been offering private dinners, pop-ups, supper clubs, special events, micro-catering, and take-home heat-and-eat meals.
Fast casual finds a bright spot among business diners
The category experienced the strongest sales growth among these diners this year, driven in large part by catering