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Catering Foodservice & Events Magazine

Catering, Foodservice & Events Magazine

The leading trade publication for food service and event professionals

  • Business Tips
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    • Outdoor Cooking
    • Wine, Beer and Cocktails
  • Industry Leaders
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Featured

Latin American cuisine is growing in popularity.

Latin Love

May 31, 2022

While they may share certain ingredients, Latin American cuisines are as varied as their countries of origin, with each culture serving up its own specialties and traditions. And as the flavors and dishes of Latin America become more widely known among U.S. consumers, they’re becoming more popular.

Continue Reading Latin Love

Spotlight

Choose a color story, design elements and fonts that you’ll use throughout your marketing materials.

Why Design Matters

May 31, 2022

When opening a new business, design often falls by the wayside. Distracted by seemingly more important things, owners may neglect to consider how their brand looks and the…

Continue Reading Why Design Matters

With rising costs and a tight labor market, employing smart tech tools is more important than ever.

Smart Tech Tools

May 31, 2022

What does your technology do for you? If the answer’s not “a lot,” it may be time to invest in new solutions.

Continue Reading Smart Tech Tools

Explore

A platter including brisket from Bringle’s Smoking Oasis. Photo by Nick Bumgardner

Still Smokin’

Spring has sprung, and that means outdoor events are ramping up in many parts of the country. So, after a tumultuous couple…

Continue Reading Still Smokin’

Lanterns, candles and string lights illuminate a Marcia Selden Catering event. Photo by Hechler Photographers

Take It Outside

The days of getting wrapped up in faux fur to drink vodka and party at a “cool” ice bar in an igloo…

Continue Reading Take It Outside

Catering and foodservice companies are setting bigger sustainability goals.

A Greener Plate

Social and corporate gatherings are re-emerging, out of the virtual sphere and back to in-person activity. With them, the need for catering…

Continue Reading A Greener Plate

EVL Events often uses sailcloth tents, paired with farm tables and draping. Photo by Sarah Bridgeman Photography

Fresh Ideas

Starry skies, dappled sunlight, fragrant flowers, gentle breezes—outdoor events come with an innate ambience. Yet even natural beauty can be enhanced. We…

Continue Reading Fresh Ideas

The National Restaurant Association Show will feature multiple Exhibitor Halls and over 900 products.

How to Better Serve & Delight in Today’s New Market

The age-old saying “people eat with their eyes” holds new meaning in today’s post-COVID culture. Not only are you tasked with creating…

Continue Reading How to Better Serve & Delight in Today’s New Market

Industry News

How to Better Serve & Delight in Today’s New Market

The age-old saying “people eat with their eyes” holds new meaning in today’s post-COVID culture. Not only are you tasked with creating eye-catching displays that spark joy and satisfaction, but you now must also portray your food stations…

Continue Reading How to Better Serve & Delight in Today’s New Market

Outlook for 2022

By all accounts, 2022 is the year of the comeback for the catering and events industry. Yet after a tumultuous 2020 and 2021, stumbling blocks remain—such as the ongoing labor shortage. To get a sense of where we…

Continue Reading Outlook for 2022

Catering Magazine is now… Catering, Foodservice & Events

For years, Catering Magazine has been distributed to foodservice professionals well beyond the catering industry. The breadth of our content, as well as our strong partnerships with many trade shows and conferences across the U.S., have steadily increased…

Continue Reading Catering Magazine is now… Catering, Foodservice & Events

From Surplus to Sustenance

On March 12, Chowgirls Killer Catering in Minneapolis had been planning to celebrate its 16th anniversary with a party for more than 400 guests. Instead—as the COVID-19 crisis sent shockwaves through the country—the company canceled the celebration and…

Continue Reading From Surplus to Sustenance

Association Reports: Restaurant Industry Has Lost Two-Thirds of Workforce

National Restaurant Association Calls for Congress to Enact “Blueprint for Recovery” to Help Industry Survive From beloved corner diners, to favorite independent restaurants to well-known chains, the entire restaurant industry has lost two-thirds of its workforce, more than eight…

Continue Reading Association Reports: Restaurant Industry Has Lost Two-Thirds of Workforce

Free Training Modules from ServSafe Address Takeout and Delivery Safety

ServSafe, the National Restaurant Association’s food safety training program, has released two new training videos online to reinforce safe food handling during the coronavirus outbreak. In addition, to support restaurant workers on the front line, ServSafe is making…

Continue Reading Free Training Modules from ServSafe Address Takeout and Delivery Safety

MEIKO Dishwashing Machines Render Newest Coronavirus Harmless, According to Virologist

Germany-based HygCen—an internationally recognized and accredited test laboratory for medical devices, disinfectants and similar products—has certified that coronavirus (SARS-CoV-2) is inactivated after one wash cycle in a MEIKO dishwashing machine. “The pathogens do not cause any problems for…

Continue Reading MEIKO Dishwashing Machines Render Newest Coronavirus Harmless, According to Virologist

CaterZen Modifies Software Tools to Help Caterers and Restaurants with Food Delivery

In an effort to mitigate the sales impact of the coronavirus pandemic, CaterZen has modified its catering software tools to enable caterers and restaurants to focus on online ordering and food delivery. “A lot of our clients have…

Continue Reading CaterZen Modifies Software Tools to Help Caterers and Restaurants with Food Delivery


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Create a Buzz on a Budget

Three best practices for DIY public … [Read More...] about Create a Buzz on a Budget

At Chowgirls Catering in Minneapolis, charcuterie grazing stations are a crowd favorite. Photo by Lucas Botz Photography

Dynamic Stations

Caterers are designing food stations … [Read More...] about Dynamic Stations

Future Farm, a Brazilian company, showcased its new “Chick’n” and “Tvna” products.

Plant-Based Products Take Root

The recent Plant Based World Expo in New … [Read More...] about Plant-Based Products Take Root

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