NEWTON — When you think about a high-pressure business, catering comes quickly to mind.
You must be on time, have delicious food at just the right temperature delivered to an off-site location where a highly nervous — and usually agitated — customer awaits you. In addition, many of your employees are temporary, yet must meet the exacting standards set by you, and the customer. Then there are the hellish hours — an 18-hour day can be considered “normal.”
“Yeah, and you’re only as good as your last job,” adds the attractive and irrepressible Ren