Sep 2, 2026 · 50 min · 11 segments
What separates good catering from truly great hospitality? In this episode of Between the Details, Jessica and Aaron sit down with Kevin Lacassin, President and CEO of Good Food Catering, to talk…
Why do you think that, or I guess what, Morris, what's the difference for you between catering and hospitality? Yeah.
So catering, if you think about it, catering is providing something like a food or a beverage, a beef carving station or a cocktail, or catering is delivering the product.
And when we talk about a beef carving station, which is so cliche in the catering world, it's literally, and I'm throwing these out there because it's relatable and they've been done forever.
But how do you take that beef carving station? And you're not just serving beef, you're creating an experience.
So- Now we're doing tomahawk carving stations and we're melting compound butters on the tomahawk and they're hanging and you've got the aroma of steak and you've got melting butter and you've got potatoes right underneath that all the butter's dripping on and you've got a guy carving it.
Now the hospitality part comes in when you've got a chef on that carving station and you've got a guest and he's like salivating just like you.
So you've got the chef right there and he's slicing it up and handing it over.
It's really about the connection with the guest is the difference between catering a beef tenderloin versus creating an experience at an event.
And you want to create that hospitable experience that they talk about or they think about.
Or it's even redundant, right? Like you can only go to so many weddings and have the same things over and over and over again, right? So you're creating a different experience for your wedding guests.
Why do you think that, or I guess what, Morris, what's the difference for you between catering and hospitality? Yeah.
So catering, if you think about it, catering is providing something like a food or a beverage, a beef carving station or a cocktail, or catering is delivering the product.
And when we talk about a beef carving station, which is so cliche in the catering world, it's literally, and I'm throwing these out there because it's relatable and they've been done forever.
But how do you take that beef carving station? And you're not just serving beef, you're creating an experience.
So- Now we're doing tomahawk carving stations and we're melting compound butters on the tomahawk and they're hanging and you've got the aroma of steak and you've got melting butter and you've got potatoes right underneath that all the butter's dripping on and you've got a guy carving it.
Now the hospitality part comes in when you've got a chef on that carving station and you've got a guest and he's like salivating just like you.
So you've got the chef right there and he's slicing it up and handing it over.
It's really about the connection with the guest is the difference between catering a beef tenderloin versus creating an experience at an event.
And you want to create that hospitable experience that they talk about or they think about.
Or it's even redundant, right? Like you can only go to so many weddings and have the same things over and over and over again, right? So you're creating a different experience for your wedding guests.
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