Endorsements

Thank you so much for the very informative 3 days that you spent with us. Not only are you extremely knowledgeable of the catering world, but your creativity is exceptionable. It is rare to find a chef that excels in all areas of the business from the kitchen to the front of the house. All of our employees were very impressed and more importantly, they all felt that they gained knowledge of the catering world from having you here. A great investment in our company as well as our employees!
We are certain that with your ideas and advice that we can continue to grow and have an edge on our competition.

Karen Epstein
Encore Catering
General Manager

On the recommendation of Ms. Christine Emerson of the International Catering Institute, I contacted Mr. Eric B. LeVine of EXQ Consulting regarding catering requirements for DACOR, a membership organization. DACOR offers its members lunch five days a week and dinner once a week and organizes luncheons, receptions and dinners. Its members host meals and receptions at its headquarters, historic DACOR Bacon House in Washington, DC.

Mr. LeVine was contracted to come to the House for three days in October 2008. During that time, he carefully interviewed the outgoing caterer, an independent contractor, as well as the professional staff of four and the permanent catering staff of two. He inspected the new kitchen and the elegant dining facilities. On that basis, he drew up detailed recommendations listing the pro's and con's of placing a caterer under contract vs. in-house catering. He worked with the catering staff on menus, purchasing, and inventory procedures as well as hiring casual wait staff and kitchen staff. His focus was always on providing first class food and service to DACOR members on an economical basis. The Executive Committee appreciated and accepted his recommendation that catering be done in-house. I was so pleased with his professionalism and conscientiousness that he has been invited back to spend another three days, this time in the kitchen as menus and meals are prepared, to assist the catering staff with the transition to in-house catering.

I called Ms. Emerson last week to thank her for recommending Mr. LeVine. I would happily do so to whomever might need a skilled, courteous, thorough, and knowledgeable catering consultant.

Richard McKee
Executive Director
Diplomatic and Consular Officers, Retired (DACOR), Inc.
DACOR Bacon House Foundation

"It was enlightening having you in our kitchen. Your ideas and suggestions for reinventing our traditional plate presentations have helped us cut down on portion size and increase our WOW factor. Your ability to work with par-stock ingredients in creating upscale plate presentations taught us how to think about our approach in new ways..

I was reminded of the importance of looking at our business with a fresh perspective and how it can help us bring more value to our clients. I am looking forward to woking with you again in an ongoing effort to bring a greater level of efficiency into our production."

Sam Gray, Owner
Catered by Design
Morton Grove, IL

- Amber , Amber Occasions

"Chef Eric LeVine is one of the culinary industry's hottest young entrepreneurs. has a vision for the future of the industry, a passion for the products, a new wave of creative genius and has a firm grasp on how to turn a profit.
Working with him over the years in the International Caterers Association, The ICA Chef's Council and Catersource/Event solutions programs he has a proven track record for influencing emerging businesses and mature businesses alike in identifying and developing areas of growth."

- Lon Lane, President, Inspired Occasions

I have had the pleasure of working closely with Chef Eric Levine over the last few years and have nothing but great things to say about his
professionalism, attention to detail and industry knowledge. I would highly recommend Eric for any consulting services for those interested in taking their catering company to the next level. Its refreshing to know there are still a select few individuals so completely dedicated to the culinary AND the service aspects of the industry. Eric is always looking for ways to raise the bar!

- Jason Capps, President, Grecos Gourmet Catering & Bella Sera by Greco's.