New NACE President Jill Vidal-Raines on Leading the Association’s Next Phase of Growth
Jill Vidal-Raines’ path to the top elected role at the National Association for Catering & Events (NACE) didn’t start in a hotel ballroom or a ...
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20 Kitchen Innovations Award Winners Named by National Restaurant Association Show
The National Restaurant Association Restaurant, Hotel-Motel Show has selected 20 recipients of its 2026 Kitchen Innovations (KI) Awards, recognizing foodservice equipment and technology designed to ...
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Report: Restaurant Industry Forecast to Achieve Measured Growth in 2026
America’s restaurant industry is poised for a year of measured growth, though a cooling labor market, persistent cost pressures and cautious household spending will continue ...
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Study Ranks Top States for Culinary Industry Growth
Texas leads the nation for the most projected culinary industry jobs by 2032, according to a study by Auguste Escoffier School of Culinary Arts. The ...
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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 Explora Journeys Creates Luxury Dining at Sea
With à la minute execution, a vast array of house-made products and sophisticated supply-chain leverage, Explora Journeys—the luxury cruise line launched by MSC Group—is making ...
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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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Plant Based World Expo 2025: Promising a Fertile Future
The 6th annual Plant Based World Expo (PBWE) North America sowed the seeds for an industry resurgence. The event—which took place Dec. 2-3 at New ...
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New NACE President Jill Vidal-Raines on Leading the Association’s Next Phase of Growth
Jill Vidal-Raines’ path to the top elected role at the National Association for Catering & Events (NACE) didn’t start in a hotel ballroom or a ...
Read More →
Catering Trends: Small Plates Make a Big Impact
The once-ubiquitous heaping buffet platter is losing its place at the table. At corporate gatherings and weddings alike, caterers are seeing a decisive shift toward ...
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MIBE Summit: Helping Hospitality Leaders Reach New Heights in 2026
With the Rocky Mountains as its backdrop, the upcoming MIBE Summit—taking place Jan. 25-27 in Denver—is embracing a theme that feels especially fitting. “It’s called ...
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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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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 ...
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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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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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Event Spotlight: Black Hills State University International Food Festival
The International Students Organization and Sodexo at BHSU proved it’s a small world after all with its annual International Food Festival in November 2025. Students ...
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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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