Good caterers serve up organization too. (Special Report: Executive Style)

There's a few tricks to the trade when a caterer plans to feed, in 40 minutes, several hundred people at a parish anniversary party.

But Judy and Tony Palmisano say they're not magicians; they're excellent planners, and that's helping them serve up success through their restaurant and catering company, The Golden Parachute, in Williamsville.

"The secret to catering is organization and presentation," says Tony Palmisano, an area chef for 20 years. "First of all, the customer is always right. Their needs have to be met at all costs. The next real thing is that 90 percent of people eat with their eyes before they even taste the food. Appearance counts."

The Golden Parachute caters picnics, buffets, cocktail parties, sit-down dinners, office parties and corporate meetings. For every event, the Palmisanos gather the details in a folder.

"On one side we will write everything that is going out for the party - appetizers, salad, dressing, entrees. On the other side we'll write down everything we need right up to garbage …