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Eco-Friendly Events
There’s a growing appetite for sustainable events. Are you meeting the demand?
According to a recent report from Food for Climate League and Datassential, the foodservice industry research firm, 79 percent of consumers plan to eat more sustainably in the next year. That includes 33 percent who say they never eat sustainable foods but plan to start.
Whether you’re just starting out on your sustainable journey or looking to become even greener, we’ve rounded up 10 strategies to follow to minimize your company’s impact on the environment.
Spotlight
A Toast to Collaboration
When the leaders of Elite Catering + Event Professionals (ECEP) chose the location of the group’s recent annual meeting, they knew what would appeal to their audience. After all, what better place for a group of foodies to come together than a stunningly beautiful locale known for its fine wines and innovative culinary scene?
More attendees than ever convened at ECEP’s fifth annual Symposium, which took place March 9-13 at the Carneros Resort and Spa in Napa Valley, California. And while the picturesque surroundings and world-class dining added to the appeal, the 76 ECEP members and sponsors who attended also found sustenance in interesting discussions, dynamic speakers and plenty of bonding opportunities in the heart of wine country.
Food Packaging Strategies
Today, all aspects of foodservice operations are under scrutiny, from sourcing to water conservation to food waste. Consumers and lawmakers are increasingly pushing the foodservice industry to adopt practices that will get us closer to creating a sustainable food ecosystem.
This heightened awareness creates unique opportunities for caterers to stand out. Businesses that embrace this shift can refresh their brand identity, attract eco-conscious clients and potentially command premium pricing.
Sponsored Content
Smoke the Competition with AUSTIN BLUES® Smoked Meats
When you’re catering for a crowd, consistency is key. With AUSTIN BLUES® Smoked Meats, you can delight guests with authentic, pitmaster-crafted barbeque that’s flavorful and authentic—every time.
Pitmasters in Texas smoke AUSTIN BLUES® Smoked Meats in rotisserie-style pits for up to 16 hours over 100% hardwood logs. With deep-pink smoke rings and beautiful bark, the simply seasoned and unsauced meats give chefs the ability to add their own personal stamp to every mouthwatering plate.
Continue Reading Smoke the Competition with AUSTIN BLUES® Smoked Meats
Robot Coupe Makes Life Easy in Your Kitchen
Since 1961, Robot Coupe has understood the importance of efficiency and precision in the professional kitchen.
It’s no surprise the company that created the food processor has continued to innovate products that simplify food preparation and make life easier for busy, demanding chefs.
Continue Reading Robot Coupe Makes Life Easy in Your Kitchen
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.
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Explore
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.
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.
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.
