Hello, new to member of chef talk, but have visited a few times and really like the community feel so I decided to join and ask for help! I operate a small 75 year family owned tavern that also off-premise caters. My catering side of the business has been picking up immensely the last 2 years. While I have been in the restaurant/banquet business for almost 20 years, my experience is mostly FOH and back office and only in 2 places, neither of which had a lot of creativity. Anyhoo, my catering menu is small and I want to slowly add options due to the fact that I solely receive repeat business and referrals (I do not advertise our catering service at all). Something I want to expand on is chicken dishes. The only chicken option I offer right now is something we call Chicken Gran Marnier (also seen it as Apricot Chicken). it consists of boneless skinless chicken breast cut into 4-5 oz pieces. I grill the chicken just long enough to mark it up then finish in the oven. Then cooled and put into a vinegar, apricot jam, spicy brown mustard, Gran Marnier, and red pepper flake mixture. Then reheated just prior to serving. It is received very well and always comes out great. I am looking for simple, minimal labor alternatives. I am in a region where most people are happy with broasted chicken and mostaccioli buffets, so I am not looking for anything ultra fancy. More comfort food type, or something with an Italian flair since my business bears my last name which is Italian! I generally feed 100-300 people parties and do have some limited space and equipment due to the fact the my main kitchen is usually hopping with our everyday tavern menu. Most of my catering menu is prepped the day before or day of and baked off in large pizza ovens, tossed into cambros and away we go! Any suggestions would be much appreciated.