Serve and clear in your banquet or foodservice operation with efficiency, safety, and outstanding presentation like never before. The Catering Tray Pro™ is a paradigm shift in banquet service and…
The busy summer event season is here. If you’re like most caterers, you’re looking for ways to do more with less—while impressing clients and their guests with your seamless events.
The ability to successfully execute an outdoor catered event is one of the key lessons from the pandemic. One of the biggest challenges when serving food outdoors is how even the slightest breeze can diminish the performance of chafing units.
Ripples CEO and Co-Founder Yossi Meshulam shares how you can upsell beverages while creating memorable experiences at your events.
Top fire-prevention tips for hospitality businesses to better protect your building, staff and patrons Implement safety procedures in the kitchen to prevent…
Serve and clear in your banquet or foodservice operation with efficiency, safety, and outstanding presentation like never before. The Catering Tray Pro™…
’Tis the season to get those holiday menus ready! If you’re still working on the details, get inspired by the highlights shared by the caterers profiled here. But don’t wait too long—according to CFE’s sources, clients are booking early and are eager to celebrate the season!
Are you offering drinks that entice guests to come back for more? Are you enhancing events with festive bars that add to the atmosphere?
Help guests ring in the season with these cocktail and mocktail recipes.
After years of tumult, what’s the business outlook for 2023? CFE asked experts from the catering and restaurant industries to weigh in.
Gordon’s Fine Wine Gordon’s Fine Wine, a fourth-generation purveyor of fine wine and spirits based in Waltham, Massachusetts, has acquired Baker’s Best Catering, a Needham, Massachusetts-based company founded by Michael Baker in 1984. Gordon’s plans to incorporate the…
In July, well over 300 attendees gathered at the Loews Sapphire Falls Resort at Universal Orlando for the 2022 NACE Experience Conference.
The age-old saying “people eat with their eyes” holds new meaning in today’s post-COVID culture. Not only are you tasked with creating eye-catching displays that spark joy and satisfaction, but you now must also portray your food stations as safe and sanitary.
By all accounts, 2022 is the year of the comeback for the catering and events industry. Yet after a tumultuous 2020 and 2021, stumbling blocks remain—such as the ongoing labor shortage. To get a sense of where we are and where we’re going, CFE asked six industry executives to share what they’re seeing in the marketplace and where they predict we’re headed in the new year.
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…
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 soon began turning its entire operation over to feeding the hungry.
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…