What Students Want: 4 College Dining Trends from Chartwells
By Sara Perez Webber What does today’s college student want from campus dining? Chartwells Higher Education did a deep dive to find out. And even ...
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Study: Consumers Want More Sustainable Dining Options
Consumer interest in climate-smart dining is growing—but foodservice operators aren’t keeping pace. That’s the central finding of the second year of “Closing the Gap: Eater ...
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D’Amico Hospitality Named Caterer of the Year by International Caterers Association
D’Amico Hospitality—a leading special events company based in Minneapolis—has been awarded Caterer of the Year by the International Caterers Association (ICA).
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Bold Flowers Debuts in Atlanta as New Floral Atelier From Bold Catering & Design
Atlanta-based Fifth Group Restaurants’ events division, Bold Catering & Design, launched Bold Flowers, a premier floral atelier specializing in refined weekly, seasonal, and bespoke floral ...
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Expert Safety Tips: Understanding Fire Hazards in Your Kitchen
In 2021, more than 398,000 people in the U.S. needed medical care for burns, according to the CDC, and a claims-based analysis from 2020 reported ...
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Stand-Out Solutions for Seven Common Mistakes by Hospitality Businesses
When times are tough, it’s natural to default to what feels safe, seems productive or has worked before. Sometimes, those instincts can keep us stuck. ...
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How to Turn Packaging Into a Revenue Driver (Not Just Another Cost)
Most catering operators treat packaging as someone else’s problem. You hand off specs to your supplier, they negotiate prices, and you move on to things ...
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How Elior Collegiate Dining Caters to Gen Z Students
University dining halls haven’t always been known for culinary excellence. For many college grads, the cafeteria brings back memories of bland, boring buffets. Today, that ...
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What Students Want: 4 College Dining Trends from Chartwells
By Sara Perez Webber What does today’s college student want from campus dining? Chartwells Higher Education did a deep dive to find out. And even ...
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Luxury Food Station Trend: The Caviar Bump Gets a Jump
Caviar is taking on new life as an event experience. From weddings to luxury brand activations, caviar bumps and caviar bump bars are gaining traction ...
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CFE News Welcomes Award-Winning Caterer Robin Selden to the Editorial Advisory Board
CFE News is pleased to announce the newest member of our Editorial Advisory Board: Robin Selden, executive chef and managing partner of Marcia Selden Catering ...
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Selling Premium in a High-Cost Economy: How Top Caterers Are Staying Profitable
The CFE News Editorial Advisory Board recently compared notes on one of the industry’s defining business challenges: how to protect profit in an environment where ...
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How to Retain Culinary Talent: 3 Lessons from The Breakers Palm Beach
To better understand how The Breakers creates an employee-centric culture for its culinary staff, CFE News recently sat down with Jeff Simms, The Breakers’ executive ...
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AUSTIN BLUES® Smoked Meats Make It Easier for Caterers to Deliver Authentic BBQ
AUSTIN BLUES® Smoked Meats are crafted using time-honored techniques—low and slow over 100% natural hardwood logs, by trained pitmasters for up to 16 hours. The ...
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Why Plant Based World Expo Belongs on Your Calendar
Plant Based World Expo North America is back and better than ever! Taking place on December 2–3, 2025, at the Javits Center in New York ...
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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 ...
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Hospitality Operators Using Winnow Now Saving $100 Million in Food Waste Per Year
Leading hospitality groups including Hilton, Accor, Marriott, Mandarin Oriental and IKEA are now collectively saving more than $100 million a year by cutting food waste ...
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Social Media Strategies
How much do people “like” you? Are engaged couples engaging with you online? Are you feeding customers who found you through your feed? To learn ...
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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 ...
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Boston Bound: The New England Restaurant & Bar Show Returns April 26-27
For two days each spring, the best of New England's restaurant and bar industry converges on one show floor, the New England Restaurant & Bar ...
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Event Spotlight: The Chef’s Garden Collaboration at Ford’s Farm in South Florida
On the evening of January 24, 2026, culinary storytelling took root at Ford’s Farm in South Florida, as some of Miami’s most innovative chefs joined ...
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How Sodexo Delivered Standout Service for Centenary College Gala
For Centenary College of Louisiana’s bicentennial gala in Shreveport, Sodexo ensured the culinary experience was worthy of the historic milestone. The Spotlight Centenary gala in ...
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Event Spotlight: LUX Catering’s Dreamy Supper Club Experience in Salt Lake City
In autumn 2025, Reverie No. 1 marked the launch of LUX Catering & Events’ LUX Supper Club series, an immersive, chef-led dining experience designed to ...
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Travel Table: History on the Menu at Miami’s Red Rooster Overtown
By Jay Webber, publisher of CFE News Sometimes a change of scene doesn’t require a passport—just a reservation. Recently Sara and I took the Brightline ...
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Travel Table: Returning to the Best Meal of My Life at Chicago’s Alinea
More than 15 years ago, my parents took me to Alinea, Grant Achatz’s famous restaurant in Chicago. It was the most mind-blowing dining experience I’d ...
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