2022

Create a Buzz on a Budget

More than one proverbial door closed during the pandemic. Conferences were put indefinitely on hold, weddings delayed, hotel events canceled altogether.

At Chowgirls Catering in Minneapolis, charcuterie grazing stations are a crowd favorite. Photo by Lucas Botz Photography

Dynamic Stations

Savvy caterers thoughtfully compose dishes to look good and taste good. When guests walk through an event and pick up their food from stations—rather than wait for their food to come to them—presentation is especially important. Attractive set-ups lure guests to line up for what’s on offer.

Future Farm, a Brazilian company, showcased its new “Chick’n” and “Tvna” products.

Plant-Based Products Take Root

When the Plant Based Foods Association proclaims that “The future is plant-based,” it may sound self-aggrandizing.

Bites & Bashes in Los Angeles recently served jjajangmyun, a Korean noodle dish, in mini to-go boxes during a wedding cocktail hour.

Small But Mighty

Good things come in small packages—especially when it comes to the starters creative caterers are serving up. Packed with flavor and thoughtfully presented, these appetizers and small bites give catering companies the chance to show off their culinary philosophies, one beautiful bite at a time.

Keep a constant eye on social media and restaurant reviews, and take the time to respond to every review—especially if it’s negative.

How to Survive a Surge

COVID-19 Omicron cases are spiking nationwide. On Jan. 18, U.S. Surgeon General Dr. Vivek Murthy said “the next few weeks will be tough,” as the surge hadn’t yet peaked.

Keith Willard, owner of Keith Willard Events.

Sound Advice

If you were looking for advice about what to do after the catering-and-events industry came crashing down in 2019, perhaps you tuned into “Behind The Veil.”

Experts expect strong social event bookings in 2022.

Outlook for 2022

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.

Expectations are changing among foodservice employees regarding employment benefits.

The Cost of an Hour

For good reason, industry observers and foodservice professionals have spent months standing at attention for signs of an emerging recovery: resumed corporate events, larger group gatherings, the green light to get back to normal.

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