About Us
WE have been in business for more than thirty years, the first five in Manhattan. We serve nouvelle American cuisine, with roots in French and Italian cookery. We are on the preferred caterers' lists for many of our local organizations, such as Long Wharf Theatre and Yale University. In addition, we are a CCT registered woman-owned business. We are licensed as food vendors and bakers by the State of Connecticut and the Health Department in the town of Orange and are fully insured.
Sustainability
Organic local foods offered on our regular, vegetarian and vegan menus. Our use of non-biodegradable party supplies is minimized by our use of real china and or compostable materials.
Menu
From casual and cozy to the most elegant you can imagine, we will prepare a special menu just for you!
Event planning and administering
Large complicated event?-- If you so desire, we can plan your event from top to bottom, including staff, entertainment, decorations, hand-holding and, of course, our reliably delicious food.
The products and services we offer
Recommendations Received (4)
"Delicious and imaginative food. A great variety of menus to choose from. Presentation is very..."
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"Delicious and imaginative food. A great variety of menus to choose from. Presentation is very appealing."
"We brought in Cathy and her team for a high profile fundraiser and they did not disappoint. The..."
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"We brought in Cathy and her team for a high profile fundraiser and they did not disappoint. The food was delicious, Cathy was flexible and easy to work with, and the staff was gracious and went the extra mile to help us and make our sure our guests were well taken care of. I highly recommend Chefs a L'Orange."
Products & Services
Recommendations Given (2)
"They are so trustworthy. I would always take my car there. They came in way below my dealership."
Recent Activity
Do you know when the SBA will open the next grant applications? For businesses grossing $500,000 or less? I read about it for independent restaurants and and food service business. Says first week in April, but I can’t find it online.
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Do you know when the SBA will open the next grant applications? For businesses grossing $500,000 or less? I read about it for independent restaurants and and food service business. Says first week in April, but I can’t find it online.
Take the total in check form prior to services. A cashier's check is a pain in the neck for your customer. I say make it easier for them to pay you the next time. I only use direct deposit from a vetted source who is usually a repeat customer. I don't want to give my account number to anyone...
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Take the total in check form prior to services. A cashier's check is a pain in the neck for your customer. I say make it easier for them to pay you the next time. I only use direct deposit from a vetted source who is usually a repeat customer. I don't want to give my account number to anyone who says they will pay. Also, although this sounds big now, regard this amount as your new normal! You go girl.
1 Reply
Slightly different take on this question. I am a ski coach for children primarily. We are not a team, but a class. When parents tell me they want their child to be in a certain level- for instance black or blue, which are the highest classes- I always say "Would you like them to be the best...
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Slightly different take on this question. I am a ski coach for children primarily. We are not a team, but a class. When parents tell me they want their child to be in a certain level- for instance black or blue, which are the highest classes- I always say "Would you like them to be the best skier in their class or the worst?" The point is that the level of performance and learning is enhanced by feeling that you are good, doing it right and doing it right in front of your peers. I am pretty sure that being THE WORST player on a winning team, the worst to the acknowledgement of EVERYONE, could ruin anyone's performance.
I would divide my work into production and sales. I would farm out all my production work to someone or two competent in my field. I’d find someone else to manage the front of the house:sales and interface with clients. It’s your business and you can still be the boss. This might be a great...
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I would divide my work into production and sales. I would farm out all my production work to someone or two competent in my field. I’d find someone else to manage the front of the house:sales and interface with clients. It’s your business and you can still be the boss. This might be a great opportunity in disguise for you to learn how to delegate. You can do it on the phone. Perhaps you’ll be out of touch for a short time, but get reports every week or even everyday. How else can you grow your business if you can’t delegate? You could come back to a healthy business. Still owning it.
After working in CT and Manhattan the corporate world, I realized I was better at running things then taking direction from others. I worked for a friend who was a chef a couple of times and was immediately re-oriented. I had found something I was inspired by. I continued to work in my first...
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After working in CT and Manhattan the corporate world, I realized I was better at running things then taking direction from others. I worked for a friend who was a chef a couple of times and was immediately re-oriented. I had found something I was inspired by. I continued to work in my first career while working part time on my 2nd. Things I did at the beginning: When I first started out I put every dollar I earned back into the business. I rented space as I needed it. I was very careful about how much staff I hired. I mostly used staffing services. 2nd important thing: I bought a house that had dual tax status so I could legitimately run my business and live there if necessary. Third: I learned how to estimate jobs. Fourth:I decided how much overhead I could afford so I could get by in the thin times without jeopardizing the business. Fifth and most important: I found my market. You may have a great product but if you don’t find your market, you won’t be able to sell it.