Featured
Saying “I-Do’s” with Big To-Dos
Ring the bells and strike up the band—big weddings are back, and couples are getting ready to splurge as they tie the knot. “Our 2022 clients are ready to celebrate in a big way!” says Amy Ackerman, owner of JDV Occasions in Atlanta.
Spotlight
Profile: One Glass at a Time
The owner of Sunshine Mill Winery in The Dalles, Ore., Martin came up with the idea for single-serve premium wine while exploring vineyards in the south of France…
Products You Can’t Live Without: Wedding Edition
Get ready for a busier wedding year with products that save you time and enhance the guest experience. Tables Handcrafted in Portugal, the Pacifica stoneware collection from Casafina…
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Explore
Festive Feasting
It’s almost that time of year—when events are extra festive and the food extra indulgent. To help inspire your holiday menus, we…
Managing the Foodservice Labor Shortage
In the past 18 months, foodservice businesses have taken drastic measures to survive (and, in some cases, thrive) under pandemic conditions.
How to Sell Your Catering Company
As consultants specializing in the catering industry, one of the most frequent questions we are asked is: How do I go about…
Introducing CF&E Training
This month, Catering, Foodservice & Events launches CF&E Training in partnership with Foodservice Training Portal. The catalog of 25-plus online, on-demand staff…
All the Trimmings
When Labor Day rolls around, pulling the curtain on the lazy days of summer, it’s not just the weather that changes. Pumpkins…
Industry News
Catering Outlook for 2021
In the May/June 2020 issue, Catering Magazine asked seven seasoned caterers how they were “Weathering the Storm” in our cover story about the devastating business impact of the COVID-19 pandemic.
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…
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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…
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…
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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…
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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…
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…
Rouxbe Offers Free Food Safety Course for Foodservice Industry
Leading online culinary school Rouxbe has launched a free online food safety course designed for professionals looking to learn more about food safety, as well as those in need of a refresher given the current outbreak. “The global…
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