• Choosing a Wedding Caterer

    Most of us have never planned an event as complex as as a wedding before. There are many parts that need to work in concert to bring your perfect day together, like the individual instruments of an orchestra. One of the largest pieces making up your final concerto will be the food. The meal may not be the most memorable part of the wedding, but if it is not carefully prepared and beautifully presented it can leave your guests feeling 'off key'.

    Before you begin the caterer search, you’ll most likely want to have your reception venue, date and time, set. Once your venue is set, you are ready to figure out a variety of other details, including whether or not they offer in-house catering or have a list of recommended caterers.  You may need to rent chairs, table linens, silverware, etc., the site coordinator may have some suggestions on where to begin your search. Of course recommendations from friends and family or other newly married couples can give  you great insight too!

    How to Budget for your Wedding Reception

    The caterer’s cost will usually fluctuate based on a few different factors:

    • Number of guests
    • Menu choices
    • Cost of ingredients, steak is usually more expensive than chicken
    • Additional rentals, ie. plates, table linens
    • Presentation - buffet style, seated service or tray service
    • Staff/Bartender service

    Being flexible about these variables will help you and your caterer create the best menu within your budget.

    How to Choose the Best Wedding Caterer

    Remember this is your day, so you'll want to work with a caterer who is most willing to work with you to put together a that fabulous reception you’ve been dreaming about.

    Questions to Ask Your Caterer

    Food Style

    • Does the caterer specialize in certain types of food or service? (They should provide you with sample menus to review.)
    • Can they prepare vegetarian, kosher, gluten-free or other meals for dietary restrictions?
    • Will they prepare kids meals?
    • Will the caterer be willing to include a recipe you provide, like a special family dish, or an appetizer with some sort of sentimental significance?

    Cost

    • What kind of deposit do they require to hold a wedding date? What are the payment schedule options?
    • What is the refund or cancellation policy? What is the caterer's average price range?
    • Are costs itemized depending on the foods you choose, or is there an all-inclusive flat rate?
    • Does the caterer have printed price sheets for food selections?
    • Are gratuities already figured into the total price?
    • Do they require a minimum or maximum number of guests?
    • When will they require the final head count?

    Wedding Tastings

    • Do they offer menu tastings?
    • Can the caterer arrange for a tasting of the specific foods you're interested in prior to hiring?(If a caterer you’re considering doesn’t offer you a tasting, taking the time to check their references becomes all the more important)
    • Consider arranging a time to sample for two.  It will be worth your time, since a significant piece of the budget is at stake, and you and your fiancé can make a date of it.

    Logistics

    • Will the caterer provide tables, chairs, plates, table linens, silverware, salt-and-pepper shakers, and more?
    • If not, can they coordinate rentals, including pick-up and return, with a third party?
    • Can I bring in my own rentals if the cost is less?
    • Does the caterer handle all table settings? Will they put out place cards and favors?
    • Where will the food be prepared? Are there on-site facilities, or do you, the caterer, and the site manager need to make additional arrangements? If the caterer must bring in his own equipment, is there an additional fee?
    • How will the caterer arrange the food on the buffet table or on plates? Can you see photos of previous work displays? Can you speak to previous clients?

    Staffing

    • Who is the main contact? Will the same person you work with when planning also oversee meal service on the day of the wedding?
    • Will the caterer provide wait staff? Do you provide bartenders? How many would they recommend for the size of your wedding?
    • Who will oversee the event and catering staff?

    Alcohol

    • Can the caterer provide alcohol? Or can you handle the bar separately?
    • If you bring your own alcohol, is there a corkage fee? How and when will you get the alcohol to the caterer?
    • If the caterer will provide it, do they have an flexible wine list, and can you make special requests? How is this list priced?
    • Do they provide liquor? What is the cost per drink/bottle? Will you buy back unopened bottles? Can I bring in my own liquor, and if so, is there a corkage fee?
    • What are the benefits of an open bar vs. a cash bar?

    Cake

    • Does the caterer also do wedding cakes? Can you use an outside baker if you desire?
    • Can I bring my own wedding cake or groom’s cake?
    • Is there a cake-cutting fee? Will they box the cake for guests to take home? Will they box the top tier of the cake for freezing?

    Final Details

    • How much time do they need to set up and break down?
    • Will the caterer provide food for the photographer, videographer, or musicians?
    • When does the menu need to be finalized? When will you provide the final per-person cost?

    Download checklist as a pdf

    Download Checklist as a pdf

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  • Youth Ambassadors

    The World Affairs Council DFW in partnership with World Learning was one of the host cities for the Youth Ambassadors Program with South America (YAPSA).  High school students from Chile and Argentina visited the U.S. to develop leadership skills and experience our culture as well as to teach them about community service, team-building, and conflict resolution.  Z's Cafe welcomed the students during their visit to Texas and introduced them to an American classic....pizza!

    Each member of the group got to roll their own dough and create their own masterpiece using Z's fresh ingredients and 3 kinds of cheese.  Cafe Manager Carl Sr. helped oversee the pizza construction and quality control.   Co-owners Carlo and Chef Janet spoke to the group about social entrepreneurship and their unique business model.  Unlike traditional business entrepreneurs, social entrepreneurs focus on generating "social value" along with profits.  They understand that finding new ways to solve problems and create opportunity can bring value and elevate the entire community.  Our business manager practices this philosophy not only through the Z's employees but also through his work in the greater Fort Worth Community.

     

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  • Meet Martin

    by: Katherine Shaye

    Martin Scott is a Fort Worth native, born in the Fort Worth South neighborhood at John Peter Scott Hospital, just around the corner from our café location on Pennsylvania.  He has been a crucial member of the Z’s Café and Catering staff for over three years now and you can usually find him working at our newest location, Bella Café in the Catholic Charities building, off Seminary Dr. His normal day includes getting to work bright and early to prepare the morning catering orders, setting up for lunch by 11 am, then working on even more catering orders throughout the day as they are called in.  

    Luckily this is favorite aspect of the job. Martin enjoys how everyone comes together to accomplish the task of assembling an order and completing it on time. Not only that, but preparing catering orders has helped him gain all sorts of new knowledge on how to organize and present a tray to make it look beautiful. Martin has worked in the food service industry before but mostly at fast food restaurants. He loves his work at Z’s though because, as he says, “At Z’s I get to actually cook, use recipes, and use my head.”

    All of the responsibility and knowledge he has acquired from working here at Z’s has helped Martin develop a newfound sense of confidence. He is now able to better speak his mind and stand up his ground when necessary.

    His favorite memory of his time at Z’s is when the team had their first employee gathering at Main Event. Martin said that it was fun to have all of the different employees come together outside of the workplace and just be normal. He says, “We were all just common people hanging out.”

    In the future Martin hopes, like many people, to own his own house with a yard. He also wants to adopt a child, one with special needs. He knows what it is like to go through hard times and have to deal with certain things that other people may not understand and hopes he can relate and give back in that way. What a great guy!

    We really appreciate Martin’s contribution to the Z’s family and hope all the best for you with your future goals and plans. Make sure to stop by Bella Café, Monday thru Friday to see Martin.

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  • Deb Cantrell - Dietary Coach & Refrigerator Visionary

    by: Katherine Shaye

    Looking for that personal touch?  Need a little culinary hand-holding?

    Chef Deb Cantrell has just the services you need to realign your dietary focus, and bring more healthy eating into your life. She specializes in personal chef services, private dinners and dietary consulting / coaching, with a special focus on medically-necessary and healthy diets.

    Chef Deb and Chef Janet Z. became fast friends in the tight knit Fort Worth culinary world 3 years ago.  When Deb needed a larger kitchen to expand her fledgling personal chef business, she called Janet to partner in renting the Z’s Café commercial kitchen and bring more quality food options to the masses.  Z’s is proud to announce that Chef Deb has now found her own kitchen to expand her rapidly growing business!

    With the advancement of nutrition studies, more and more people are gaining insight into how the food we eat affects our bodies and our lives. For some people, cutting gluten, sugar, or meat from their diet can have a positive impact on their overall health, but it can be hard to know the best ways balance nutrition levels without these foods.

    Chef Cantrell has coached countless clients through newly diagnosed dietary restrictions, helping them get started on a new path through one-on-one, personal dietary consultations, including menu planning and food counseling. Imagine a whole week’s worth of meals already decided on, no last minute worries about what to cook or how to make it healthy and delicious for your food sensitive family members. Chef Cantrell will guide you through the process of substitutions. Food restrictions don’t have to mean the end of nutritious meals. With Chef Cantrell it can actually mean expanding your palate to a whole host of new delicious tastes.

    Changing your diet often starts with the contents of your fridge and pantry. It’s where your meals begin. After an initial consultation meeting, Chef Cantrell will come into your kitchen and help you decide what to keep what to throw out and what healthier options might be able to replace your old favorites. Stocking your kitchen nutritiously is one of the first steps to making delicious meals that will keep your body happy and functioning. Chef Cantrell will help you learn to interpret food labels to avoid unhealthy or off-limit items. 

    Her blog has tips on everything from how to survive the holidays with dietary restrictions to heart-healthy foods to keep your system in tip top shape. She offers instruction sessions including tips on the best and latest sources to find recipes, locally-grown food, farmers markets and online products. She also works with doctors, nutritionists and several regional and national nutritional organizations to keep up with the latest research.

    Her business, Savor Culinary Services, serves Fort Worth, Arlington, Keller, Colleyville, Southlake, North Dallas (including Frisco and Plano) and surrounding areas. Check her out and reimagine your whole diet.

    http://www.thesavorchef.com/

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  • Finding the Perfect Venue for your Wedding

    In a perfect world, choosing a wedding venue would be as easy as walking into the building and simply knowing it was right. The feeling would be magical and everything else would fall into place. In reality, there are quite a few questions to ask and details to work out before that perfect ceremony comes together.

    - First things first -

    The first two details you’ll want to work out are your budget and your guest list. This will give you an idea of how large the venue needs to be and about how much of your total budget you are willing to spend on the location.

    - Be prepared -

    Planning early is also key. Venues can fill up very quickly, sometimes a year in advance. Being prepared will help you find space in your dream venue. As soon as you have a date set, you’ll want to start looking. Some locations will let you reserve space for a short time without placing a deposit. This a great way to keep your options open while not missing out on a potentially dream venue.  

    - Weathering the weather -

    Depending on the season, you may be oscillating between indoor or outdoor options. Spring and summer temperatures make for perfect outdoor wedding conditions and the outdoors will be less space restrictive for your guests, but beware of rain and high winds. Make sure that you have a contingency plan for inclement weather. Ask the site manager what options there are for shelter if you need to hop inside at a moment’s notice.

    - The devil is in the details –

    Another important question to ask when you are booking a venue is what services are included for the price you are paying. It’s good to get these details in writing, especially if the ceremony and reception will be in the same location. Some reception halls don’t provide a kitchen area for food preparation and setup. If that is the case, you’ll need to discuss this with your caterer to determine what food will need to be prepared in advance, and how perishable items can be kept hot or cold. Logistical items such as guest parking, valet service, wheelchair ramps and handicap-accessible bathrooms are also important things to consider. Taking care of these questions in advance will help you enjoy your special day without any mishaps.

    - Strike a pose –

    Though you may have your photos taken at another location, it can be good to scout out a picturesque spot to have the wedding party photographed. Especially in an outdoors location, nature can set a beautiful backdrop requiring very little addition to the natural setting.

    - Elbow room –

    Will there be enough space for a band? A dance floor? If these are important to you for the reception, make sure there will be a space for them. Your guests and any service providers—caterers, musicians, etc—should all fit comfortably within the space. Find out the square footage of your venue to help you plan out table positions, serving stations, and the entertainment setup.

    Most importantly, remember to relax a little. Your wedding reception is meant to be a grand celebration with your friends and family. No matter what you decide that piece will be great.

    Check out our list of local wedding venues for more ideas!

    By: Katherine Shaye

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  • Passionate, generous, talented, community minded chefs

    On January 13, Chef Janet joined some of her favorite chef's in Fort Worth to support a great cause.  At the annual SafeHaven fundraiser, benefiting victims of domestic violence, Janet was honored to join the following local cuisine experts to feed the guests at this event, because everyone knows auction items bring a better bid on a full stomach!

    SafeHaven Celebrity Chef Benefit
    Front row L-R:
    SUSAN CLARK- Sweet Memories Cakes and Catering -Keller
    ANDREW HUSZAR -Tastefully Yours- Southlake
    JON BONNELL-Bonnell Fine Texas Cuisine- Fort Worth
    ROBERT BLEIBTREY- Hurst Conference Center-Hurst
    HANS BERGMANN- Cacharel Restaurant and Ballroom- Arlington
    BOB STEPHENSON- FnG Eats-Keller
    Wildwood grill- Southlake
    Top row L-R:
    MIKE SWIRCZYNSKI- Bravo Catering and Event Planning- Southlake
    CHARLES YOUTS- Classic Cafe at Roanoke- Roanoke
    DONATELLA TROTTI- Nonna Tata- Fort Worth
    JASON HARPER-Trio Cafe- Colleyville
    KYLE JONES- Trulucks Seafood-Steak-Crab House- Southlake
    JANET Z CAPUA- Z's Cafe and Catering- Fort Worth
    BRIAN OLENJACK-Olenjack's Grille- Arlington
    OTTO BORSICH- Central Market- Southlake

     

     

     

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  • Living Locally - A New Plan For The New Year

    by: Katherine Shaye

    By now the slogan ‘think global, act local’ has burned itself into the mainstream consciousness, and is a basic tenet of many environmental and cooperative based movements. Still, it can be hard to keep sight of what it means on an individual basis to act local.  It’s hard to even know where to even start.

    If you are looking to start the new year off with a local resolution, buying from small, neighborhood business owners is a very easy way to support community and ‘act local.’ Many studies show that the money spent at local businesses, rather than large chains, is more likely to be used to purchase products from other local businesses further strengthening the community economy. This gives every dollar more power to circulate in and strengthen your neighborhood. The dollar you spend at the family owned hardware store may be used to buy dinner vegetables at the farmer’s market for the hardware owner. The farmer may then buy jeans from the local seamstress. Each iteration gets the consumers what they need and creates new opportunities.

    A great place to shop local is your community farmer’s market or food co-op. Food here can often be easily traced back to the very farm it was grown on, sometimes  located within miles of the market. Aside from the environmental benefits of buying food that doesn’t travel far, another advantage is that the food is often fresher. Growers who send their products across thousands of miles have to pick produce before it is ripe so it can ripen on the road and be ready for consumption when it arrives at your grocery store. When food is grown closer, it can spend more time growing on the vine, making it tastier and healthier when it gets to you. Also with a farmer’s market, you can speak directly with the food growers finding out the exact processes involved in bringing the food from a seed in the ground to a veggie on your plate.

    Shopping local is a choice that allows you to worry less about pesticides and preservatives, and more about the positive effect you can have on your surroundings. Looking for the best place to find locally grown goods in your neighborhood? Check out Local Harvest- http://www.localharvest.org/

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  • Mickael Hoffman - All About Customer Service

    Mickael Hoffman, another one of our great Z’s employees, has been with us for 13 months now and has proved himself to be a hardworking and integral member of the team. Over at Café 2, we depend on him to help keep track of inventory during busy lunch hours and he excels at it.

    The Fort Worth native has lived all over Texas, but he is back in Fort Worth with us and considers this to be his hometown. While on the road and travelling, Mickael has held a number of different fascinating jobs including work in a butchers shop, in a custom wheels shop, and in the oil well industry. Currently though, he is very happy to have found the job here at Z’s. “Working at Z’s is cool,” Mickeal says,“I enjoy waiting on people.”

    Customer service is one of his favorite aspects of the job, chatting with all of the different patrons that visit throughout the day. A typical day for him can include everything from taking orders to making sandwiches to helping with inventory.

    Our favorite part of having Mickael on the team is the amazing job he has done at Sprint. Z’s Cafe has a vendor stand set up outside the Sprint cell phone service headquarters and every Friday Mickeal works out there selling our food to the Sprint employees. According to Carlo, Mickeal’s initiative has been tremendous on this program and he himself has been an integral part of its success.

    Away from the hustle and bustle of Café 2, Mickeal likes to relax watching sports in the Dallas Fort Worth area. Just recently he attended his first Texas Rangers game and loved it. Now he is on a mission to attend at least one sporting event for every DFW team. Number one on his list is a Dallas Cowboys game, followed closely by a Mavericks basketball game. His favorite sport to watch though is college football, with TCU and Notre Dame topping the list of his favorite teams. Supporting TCU, he is in good company with alumni boss Carlo and many of the interns being TCU students.

    We here at Z’s are so grateful to have Mickeal working with us and contributing his many skills to our mission.

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  • Gabrielle's Story

    Carlo,

    We met when I brought my daughter, Gabrielle, into the cafe to see her painting on the Studio Z art wall.

    Here is a little about her: Around Thanksgiving, 2011, I started to notice a lot of different symptoms that didn't resolv

    e themselves. Things like lack of appetite, bruising on her legs, lethargy, paleness, etc. I got her checked out at her Pediatrician's office and we ended up seeing a different doctor that day who diagnosed her with allergies without even checking her out or doing blood work. Not satisfied, I took her back that same week to see her doctor, and he promptly took blood and did a thorough evaluation of her. That was Friday, January 6, 2012 and we got a call from him the following morning telling us he didn't like her labs and wanted us to get to Cook Children's immediately- and to pack a bag.

    Her official diagnosis came in the ER on the night of January 7, 2012. She has pre-B Acute Lymphoblastic Leukemia. (ALL). She is considered "high risk" and is treated on an intense protocol of chemotherapy. She was 4 1/2 years old when she was diagnosed and will be almost 7 when she is done with treatment. It is 2 1/2 years of many rounds of chemotherapy in all forms: intravenously (she has a mediport), oral, and in her spine. A big part of her treatment is spinal taps where they remove some spinal fluid and put in 3 types of medicine. She has already had 13 of them and has many more to go! She has an amazing prognosis...if you had to get leukemia, this is the type you would want to get!

    Gabrielle is a sassy, independent, kind little girl who just wants to be "normal." She has a teacher that comes to the house right now, but she can't wait to go into her school. She started Kindergarten this year but has yet to show up in her class. She has been isolated most of the year since the drugs compromise her immune system and make her very susceptible to getting sick. She has spent 40 days in the hospital so far (including an ICU stint) and does most of her treatment through a Cook Children's clinic in Grapevine. God has done miracles for her and through her! She will enter into the "Maintenance phase" of treatment at the end of the year/beginning of next and begin to get to do some normal things.

    She never complains, is always smiling, and teaches everyone she comes in contact with the meaning of perseverance. Hope this helps and I have attached a pic of her from her visit to the cafe. I can walk there from where I work so I plan on visiting in the future!

    Thank you,
    Jennifer

    Visit our facebook page to see more artwork by Cook Children's patients.

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  • Willie

    One of the first smiling faces to greet you when you enter our Cafe is that of Willie Swiney, a two year veteran of Z’s. He can often be found whipping up chicken salad sandwiches, practically a staple at Z’s and one of Willie’s personal favorite dishes. During his time with the Z’s family Willie has worked in both Cafew's, although he prefers our location in the Hospital District.  He loves the friendly atmosphere that seems ever present at Z’s.
    Willie’s past jobs include dish washing at the Marriott as well as delivering and installing sheetrock, though he most favors work here at Z’s which is both steady and enjoyable.
    In addition to preparing delicious food, Willie greets every customer who comes in the door and takes orders both in person and on the phone. Don’t be surprised the next time you call Z’s if Willie is on the other end of the line.
    Before coming to Z’s, Willie lived in Kansas city, MO which he considers his hometown despite being born and spending his first five years in Louisiana. Three of his siblings still live in Kansas City and he is saving up his hard earned paychecks to go visit them. It’s been a great two years having Willie around and we look forward to many more.

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