• Meet Corporate Source Catering, Keeping it All in the Family

    FROM THE Fall 2016 ISSUE

    Kettle chips were all it took to launch a family business.

Take one part banking experience, one part HR experience and one part cooking experience. Mix together, then let cool. The result? Corporate Source Catering from a brother/sister/husband team in Horsham. 

Christine Aust-Morales—the sister in the aforementioned trio who has worked in HR management, sales and marketing—built this company from scratch with her husband Ted Morales, who brought the private banking experience, and brother Richard Aust, a graduate of the Bucks County Community College culinary arts program. 

“We kind of toyed around with the idea [of a catering company] a few years ago,” says Aust-Morales. “We were talking about getting the family involved and opening a business locally.”

At that time, Richard was in Florida working in food service management, and the family wanted him closer—all three have roots in Pennsylvania. Christine and Ted had the corporate experience, and after thoroughly researching a business plan, they decided on a catering company. “We saw a niche in the business,” Aust-Morales says. “We wanted to fulfill a need in the area and really focus on one type of catering.”

When they opened in October 2014, they didn’t have a lot of money to advertise business. The three started dropping off small sampler baskets of their “exotic root veggie kettle chips”—made fresh every morning just like all of their food, which is made from scratch using local ingredients whenever possible. “Everybody knows us as the chip people,” she says. “We were going around introducing ourselves saying, ‘If you like our chips, try our food because it’s phenomenal.’” The trio also donated catering services to local nonprofit events in the Buxmont area to spread the word, something the company continues to do.

From there, the business took off, so much so that their clients (who mostly come from word of mouth and repeat business) began requesting private events. And while their food alone brings people in droves, the real reason for their success is the way in which they operate. “It’s been quite a journey of family entrepreneurship,” Aust-Morales says. “What sets us apart from a franchise is the human touch that comes with it.” 

Event planning and experience design go hand in hand. Just ask Maria Moyano, experience designer for the Museum of Ice Cream (MOIC), based in NYC. “I think that everything is an event. You can go have coffee, and that’s an event. Everything is also an experience. You feel happy, and that’s an experience. It’s about what you are trying to get out of the event—and then how does an experience elevate it,” says Moyano.


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A lifelon New Yorker, Emily Schmalholz was a TV producer at VH1 before moving into the events industry and landing at Westchester’s The Capitol Theatre. As director of special events at the historic space and its bar, Garcia’s, she says creating events and working in television have lots in common. “The ultimate goal for both is to tell a great story and create memorable moments.” Schmalholz, a self-described “event therapist,” had more to say about her work.

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