The article, “A Natural Extension” showcases the ever-increasing business of catering. Adding catering capabilities is appealing, although it is not simple. This article gives you an idea about the depth of catering. Throughout the article, five operators offer evidence that catering can be done. Many existing companies are expanding their restaurant operations to cater to Catering. The decision to introduce catering services to an existing foodservice operation is hardly the no-brainer it may see, especially in belt-tightening time. For one thing, the same sluggish economy that may spawn the revenue-generating idea can work against it. For operators casting about for new ways to bulk revenue, catering is an obvious option. A natural extension of many food service operations, it builds on structures, systems and skills already in place to run the core business. Tom Lavaris says, “The catering business is fraught with all kinds of potentially difficult issues.” Mr. Lavaris is the executive vice president of operations for Seattle-based Schwartz Brothers Restaurants. Catering can be a significant boom to business; however, there are potential pitfalls. According, ingenuity, hard work, an intuitive sense as to how one door can open to ever more venues catering can be momentous roar in commerce. Just like any business, profitably is judged by increases in the bottom line. Catering is no different. However, longevity is the key to success. How well a company faces adversity and is able to deal with its problematic areas, business can take flight with the necessary mentality to know that times are going to get hard and money is going to get tight. Staying the course is the first key to success in my opinion. Understanding the key components in business and that the unpredictable nature of sales can and should not define you as a business. Sales in catering and private