Sunday, December 17, 2006
Come for the funeral, stay for the food
Rick Romell starts a report in today's Milwaukee Journal Sentinel on changes in the funeral business by interviewing local mortician Mark Krause.
Sometimes the deceased had never have been the life of the party, anyway.
A colleague anticipated this trend. He plans to have beer on ice in his open coffin and invite visitors to have a cold one on him. ¶ 12/17/2006 01:53:00 PM
"We're not in the funeral business," said the owner of three Milwaukee-area locations that appear to be very much in that line of work. "We're in the hospitality, family-event business that just happens to involve the person who dies."
Sometimes the deceased had never have been the life of the party, anyway.
And so more funeral directors in recent years have been acting like hosts, opening banquet rooms, adding kitchens, offering catered meals and, in Krause's case, bringing food right into the visitation parlor with the body.
A colleague anticipated this trend. He plans to have beer on ice in his open coffin and invite visitors to have a cold one on him. ¶ 12/17/2006 01:53:00 PM
