[Case study] AE&ES rebuilds their events business with a flexible labor force
Gary Bordman, owner and Chief Interactive Designer of Amusement, Exhibit & Event Services (or AE&ES), takes fun seriously. In addition to having grown up in the carnival industry, he’s been providing game and amusement experiences for events, conventions, trade shows, meetings, and more for over 20 years.
Road to recovery: pandemic pies with Danny Stoller of Square Pie Guys
Nine months after opening their first brick and mortar restaurant in 2020, Danny Stoller and Marc Schechter, better known as the “Square Pie Guys,” were set to release their new spring menu. The following week, San Francisco went into shelter-in-place, and they had to adjust to the new reality.
Road to recovery: resetting standards with the Chef at Whim Hospitality
Chef Jesse Genovese of Whim Hospitality on resetting norms and all the new paths that presented itself. His story honors the creative wanderlust of dishes in the most impressive kitchens in Hawaii, Spain, London and Los Angeles before settling in Austin at Whim.
Road to recovery: The future of food with chef Nick Brune
Chef Nick Brune has always been trying to innovate in the food industry. Nick started his career in New Orleans, moved to Los Angeles to become a Chef at Kai’s Catering, and then eventually manifested his passion for organic food with the creation of Eco Caters.
Road to recovery: Building a brand with Michel Malecot
Michel Malecot, the Founder, Chef, and Owner of The French Gourmet, Inc, is a legend in the San Diego catering and bakery world. In an interview with us, he discussed building a brand during Covid, corporate vs. social events and staffing challenges in 2021.