Featured
Olympic-Sized Lessons
John Crisafulli—ECEP founding member, and president and CEO of Behind the Scenes (BTS) Catering in San Diego—has produced food at 13 Olympic Games. He’s seen it all, from Covid restrictions to frustrating red tape to perhaps the most exciting challenge—preparing a culinary experience in Paris, the city that sets culinary standards.
Spotlight
Business Leaders Connect at Plant Based World Expo North America
Plant Based World Expo North America, the leading 100% plant-based trade event, marked its fifth event presenting the future of the plant-based industry to retail and foodservice professionals at the Javits Center in New York City. The event highlighted the accelerating innovation and longevity of the plant-based sector, setting the stage for what’s next in food and beverage, and bringing it to key stakeholders in the food industry.
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Nearly 5,000 Attend the California Restaurant Show in Los Angeles
In late August, nearly 5,000 restaurant, pizza and foodservice industry professionals, representing a 51% increase in buyers, were at the Los Angeles Convention Center for the California Restaurant Show, which for the first time included the Pizza Tomorrow Summit Pavilion.
The sold-out trade show floor featured 220-plus exhibiting companies, with 50% of them new to the show, offering new food, drinks, technology, equipment, tableware and much more. The education program, developed in partnership with the California Restaurant Association and a brand-new Conference Advisory Board, featured 60-plus speakers, dozens of culinary competitions, demonstrations, and a sold-out Food and Wine pairing. The tradeshow and conference was co-located with the Coffee Fest Los Angeles, which attracted thousands of additional coffee shop owners and industry professionals.
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Sponsored Content
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.
Serve Hot Foods With Ease
With the Drop-In Induction Dry Well from Hatco, you can ensure that you’re serving food at the right temperature—easily and consistently.
Using induction technology, the Drop-In Induction Dry Well is plumbing-free. So operators don’t have to worry about the cleaning, maintenance and installation that comes with a wet well.
Don’t Miss the Texas Restaurant Show in San Antonio This July
Now in its 87th year, the Texas Restaurant Show will take place from Saturday, July 13, to Monday, July 15, 2024, at the Henry B. Gonzalez Convention Center. With more than 500 exhibitor booths, the Show will serve up delicious food and beverage options, cutting-edge products and equipment, innovative technology, and the latest foodservice news and trends all in one place.
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Explore
Plant-Based Power
Whether they’re vegan, vegetarian or simply want to eat less meat, consumers are increasingly embracing plant-based diets.
According to a 2023 Gallup survey, 4 percent of Americans are vegetarian and 1 percent are vegan. That doesn’t tell the whole story, however. Younger consumers are far more likely to eschew animal proteins. A 2023 YPulse survey found that 10 percent of young people describe their diet as vegetarian, vegan or plant-based. Up to 40 percent of consumers 50 and under are actively trying to incorporate more plant-based protein into their diets, according to a study by the United Soybean Board. And 72 percent of Americans describe the need for a more sustainable way of eating as “urgent,” according to an International Sustainable Food Barometer study commissioned by Sodexo.
Following are 10 trends taking root in plant-based dining, as caterers and chefs cultivate menus to meet sprouting demand.
Smart Packaging
For foodservice companies committed to sustainability, packaging presents an ongoing challenge. After all, your food needs to get into the hands of customers. But how do you do it in a way that minimizes waste?
Steve Short, COO and chief culinary officer of Steve Short Culinary Team (SSCT) in Phoenix, has been focusing on such solutions for years. “We are convinced that if you are in the food and hospitality business, you have an obligation to handle your waste and your food from start to finish,” says Short.
4 Ways to Boost Visual Appeal in Catering
Now, more than ever, visual appeal in catering has become one of the most important aspects of creating a successful business. Research has proven that how foods are served or plated impacts people’s perception of their flavor. It also affects people’s subsequent food choices—whether they go in for seconds or become repeat customers.
Thankfully, caterers can take several steps to improve the visual appeal of their offerings without changing much about how they operate. Here are four ways to make any catering offering look better and, in turn, increase the likelihood of landing more repeat customers.
Rocco DiSpirito Talks with CFE
With his 15th cookbook, “Everyday Delicious,” Rocco DiSpirito celebrates what inspired him during the pandemic-induced time at home—a renewed appreciation for “what the core of cooking is all about, which is really taking some ingredients, transforming them, and creating a moment around the table.”
Weeks after opening his newest restaurant in the Hamptons—Il Pellicano Southampton, serving coastal-inspired Italian cuisine—DiSpirito spoke with CFE about the cookbook, food TV, the challenges of catering and his upcoming appearance at the California Restaurant Show in Los Angeles on Aug. 26.
Six Catering Trends with a Lasting Impact
In today’s dynamic hospitality landscape, trends come and go like the seasons. However, some developments transcend short-lived fads, shaping the industry’s future in profound ways. Released this June, the ECEP Trends Report identifies pivotal shifts in environmental, cultural, design and culinary excellence that are set to redefine hospitality standards.
ECEP (Elite Catering + Event Professionals) brings together leaders from the world’s foremost catering and hospitality organizations. This year, under the guidance of ECEP President Michael Stavros, partner at M Culinary Concepts in Phoenix, the ECEP Trends Council has pinpointed enduring trends that promise to leave a lasting impact.
