Featured
Advocating for Change
Change and upheaval can be powerful catalysts for action. This was precisely the case for the founding members of Elite Catering + Event Professionals (ECEP) as they faced the second year of the COVID-19 pandemic in 2021, which brought a devastating ripple effect to their livelihoods. The catering industry came to a complete standstill, with no relief in sight.
The idea of forming a group with advocacy at its core quickly gained momentum. “Our industry was in dire need of advocacy, leadership and collaboration,” says Susan Lacz, a founding member of ECEP and its inaugural president.
Spotlight
Personalizing the Big Day
Creating weddings that capture a couple’s personalities is what it’s all about for event planner Brian Worley.
Based in Atlanta, Worley has produced and designed about 250 weddings in his career—including his own mother’s. CFE recently caught up with Worley to get his take on wedding design trends and to learn what inspires him when planning a couple’s big day.
ECEP Caterers Are Mad for Mocha Mousse
The rich, warm hue of Mocha Mousse—Pantone’s Color of the Year 2025—is adding sophistication to both desserts and décor. Caterer members of ECEP have embraced the earthy brown tone, creating irresistible desserts in the indulgent shade.
Sponsored Content
Trim Your Prep Time with the Whizard Versa™ Trimmer
As a foodservice business owner, you know that time is money. Save precious hours—and increase your profits—by prepping for big events with the new Whizard Versa™ Trimmer from Bettcher, which reduces labor time by up to 67%.
Ideal for BBQ caterers—and restaurant applications including gyro, shawarma, and al pastor slicing—the Whizard Versa™ Trimmer is an electric handheld tool that significantly decreases preparation time for large cuts of meat.
Continue Reading Trim Your Prep Time with the Whizard Versa™ Trimmer
Modulite
With the new Modulite modular F+B serving stations from Rosseto Serving Solutions, you’re in charge.
No matter the event size, shape or style, you can design the perfect serving setup with ease.
One Footprint, Two Machines
MEIKO is helping operators save time, space and the environment with its new bottle washing system.
With the MEIKO bottle washing system, operators can convert their dishwasher into a machine that thoroughly cleans glass bottles and carafes. The conversion takes less than 3 minutes and can be switched back just as easily.
Explore
Small Plates, Big Impact
A senior event designer at Ridgewells Catering in the Washington, D.C., area, Mary Margaret Hart follows a general rule of thumb when creating a food station or buffet. “You never put anything directly on the table,” she says. “It’s got to be lifted up and not just sitting on a table, because that looks like what we do in our own homes.”
That same guiding principle could apply to what successful caterers do every day—elevate how food looks, tastes and engages the imagination, so the dining experience transcends the quotidian. Food stations, with their thoughtfully composed small plates and inspired themes, are often the perfect vehicles for caterers to show off both culinary and design expertise.
Collective Wisdom for Catering Excellence
At the annual symposium for Elite Catering + Event Professionals (ECEP), top catering business owners come together with thought leaders to exchange ideas and best practices. From HR and operations to culinary, kitchen, sales and finance, the event is a dynamic gathering of collective hospitality wisdom. Attendees leave with actionable insights designed to elevate their business and further the relationships started that week.
As ECEP prepares for its 2025 Symposium in Napa Valley, California, we’ve summarized five of the most impactful sessions from previous symposiums, with actionable strategies to help any catering business grow and prosper.
Creating a Positive Workplace Culture
It’s a conundrum for hospitality businesses. Customer service is only as good as the people providing it. Yet it’s difficult to find and keep committed employees in an industry with one of the highest job turnover rates.
To find out how one large catering company successfully does it, CFE reached out to Atlanta’s Proof of the Pudding. LaTosha Marks, Proof of the Pudding’s senior vice president of human resources, shared six strategies the company employs to attract and retain quality staff members as the company grows.
Progress in Cold Chain Logistics
When the risk of food spoilage and foodborne illness is mitigated, your customers are satisfied, and your business grows.
Cold chain logistics—the storing, handling and transporting of temperature-sensitive items—play an essential role in ensuring food safety and quality. The essence of cold chain logistics is the management of perishable food and beverages under tightly controlled conditions to prevent spoilage.
Complying with Foodservice Standards
Compliance in the foodservice and catering industry has grown increasingly complex as regulations become more stringent.
With over 12 federal regulatory agencies and more than 30 laws linked to monitoring food safety, allergen labeling, hygiene and traceability, companies must grapple with an array of legal issues. These standards, which are higher than ever, require catering businesses to automate and streamline their compliance approach to meet federal and local regulations successfully.
