You might know Ruth Meric for her successful catering business. Ruth also owns a consultanting company for restaurateurs and hospitality professionals called Unravel, which aides in recipe documentation, menu development, staff hiring, event planning and more. We asked Ruth a few questions to get her take and tips for hosting an event. With Labor Day weekend upon us, it seems that “entertaining season” is here once more.

Catering an event is more than just menu planning and preparing food. What is one thing you recommend to hosts whom you’ve worked with? Clear the kitchen counters and get rid of the junk corner (every kitchen has one). Make sure your bathrooms have enough toilet paper. Relax and be a guest — the first to arrive at your own party.

It’s always a drag when you order your favorite menu item from one of your frequently visited restaurants, and it doesn’t come out right. When documenting recipes for a restaurant, what is key to the dish being executed with consistency? Always use the same quality ingredients and brands. If the salmon is not up to your standard that day, 86 the item. Once, a vendor sent me a different brand of lemon pepper; We had always used X brand for the famous Zucchini Nibbles at Charley T’s and we started getting complaints. Upon investigation, I realized the only thing that was different was the lemon pepper. On most things, the quality and the brand determine the consistency. And of course, the preparer and the equipment play a large role. Different ovens, pans, oils or poor maintenance on equipment can change everything.

The most common mistake restaurateurs make when hiring FOH staff is… poor interviewing and positioning. I try and get the person to talk a lot and find out about them. Some people are fabulous in some situations and jobs and then they change companies and do better or worse. Companies are just like people, they have different personalities. Some people fit great within one company, and will be a poor fit doing the same job with another company. I am also a strong believer in “The Peter Principle.” When someone is not successful in a position, I always try and figure out WHY before I make a move.

Where do you take friends and family to dine when they visit from out of town? My friends and family from New Orleans always like Goode Company Seafood or Pappasito’s.

What restaurant in Houston never disappoints you? Carrabba’s (3115 Kirby).

The lazy summer is over and many of our readers are ready to host dinner parties again. What no-fail dishes would you like to share? I like to roast. It’s easy and you don’t have to constantly stir. I’ll roast a whole fish with vegetables and herbs, a rack of pork with mustard and apple butter, leg of lamb with mint and rosemary, or beef with garlic and parsley. It is very impressive-yet-simple. I might also serve spaetzle with butter or cheese grits and sautéed red cabbage and apple strudel for dessert.

If you’re interested in learning more about Ruth and the services she offers, you can email her at ruth@rmeric.com or give her an old fashioned phone call at 713-594-8112.

Do you know someone in the hospitality industry we should meet? Send us a note and tell us!