2024 - Page 2 of 5

Nearly 5,000 Attend the California Restaurant Show in Los Angeles

In late August, nearly 5,000 restaurant, pizza and foodservice industry professionals, representing a 51% increase in buyers, were at the Los Angeles Convention Center for the California Restaurant Show, which for the first time included the Pizza Tomorrow Summit Pavilion.

The sold-out trade show floor featured 220-plus exhibiting companies, with 50% of them new to the show, offering new food, drinks, technology, equipment, tableware and much more. The education program, developed in partnership with the California Restaurant Association and a brand-new Conference Advisory Board, featured 60-plus speakers, dozens of culinary competitions, demonstrations, and a sold-out Food and Wine pairing. The tradeshow and conference was co-located with the Coffee Fest Los Angeles, which attracted thousands of additional coffee shop owners and industry professionals.

Plant-Based Power

Whether they’re vegan, vegetarian or simply want to eat less meat, consumers are increasingly embracing plant-based diets.

According to a 2023 Gallup survey, 4 percent of Americans are vegetarian and 1 percent are vegan. That doesn’t tell the whole story, however. Younger consumers are far more likely to eschew animal proteins. A 2023 YPulse survey found that 10 percent of young people describe their diet as vegetarian, vegan or plant-based. Up to 40 percent of consumers 50 and under are actively trying to incorporate more plant-based protein into their diets, according to a study by the United Soybean Board. And 72 percent of Americans describe the need for a more sustainable way of eating as “urgent,” according to an International Sustainable Food Barometer study commissioned by Sodexo.

Following are 10 trends taking root in plant-based dining, as caterers and chefs cultivate menus to meet sprouting demand.

Smart Packaging

For foodservice companies committed to sustainability, packaging presents an ongoing challenge. After all, your food needs to get into the hands of customers. But how do you do it in a way that minimizes waste?

Steve Short, COO and chief culinary officer of Steve Short Culinary Team (SSCT) in Phoenix, has been focusing on such solutions for years. “We are convinced that if you are in the food and hospitality business, you have an obligation to handle your waste and your food from start to finish,” says Short.

4 Ways to Boost Visual Appeal in Catering

Now, more than ever, visual appeal in catering has become one of the most important aspects of creating a successful business. Research has proven that how foods are served or plated impacts people’s perception of their flavor. It also affects people’s subsequent food choices—whether they go in for seconds or become repeat customers.

Thankfully, caterers can take several steps to improve the visual appeal of their offerings without changing much about how they operate. Here are four ways to make any catering offering look better and, in turn, increase the likelihood of landing more repeat customers.

Rocco DiSpirito Talks with CFE

With his 15th cookbook, “Everyday Delicious,” Rocco DiSpirito celebrates what inspired him during the pandemic-induced time at home—a renewed appreciation for “what the core of cooking is all about, which is really taking some ingredients, transforming them, and creating a moment around the table.”

Weeks after opening his newest restaurant in the Hamptons—Il Pellicano Southampton, serving coastal-inspired Italian cuisine—DiSpirito spoke with CFE about the cookbook, food TV, the challenges of catering and his upcoming appearance at the California Restaurant Show in Los Angeles on Aug. 26.

Six Catering Trends with a Lasting Impact

In today’s dynamic hospitality landscape, trends come and go like the seasons. However, some developments transcend short-lived fads, shaping the industry’s future in profound ways. Released this June, the ECEP Trends Report identifies pivotal shifts in environmental, cultural, design and culinary excellence that are set to redefine hospitality standards.

ECEP (Elite Catering + Event Professionals) brings together leaders from the world’s foremost catering and hospitality organizations. This year, under the guidance of ECEP President Michael Stavros, partner at M Culinary Concepts in Phoenix, the ECEP Trends Council has pinpointed enduring trends that promise to leave a lasting impact.

Preparing to Sell Your Catering Business

You know the catering high you get after a successful event? Even though you’re bone-tired, you arrive home, put your feet up, and celebrate—perhaps with a cocktail—reveling in a job well done.

Much like any catered event, your career will end, too. If you want to enjoy that same well-earned satisfaction in your retirement years, you must carefully plan and execute your exit strategy.

Expanding the Borders of BBQ

Across the country, more and more barbecue aficionados are seeking out globally influenced flavors and grilling traditions like Brazilian churrasco. In its 2024 What’s Hot Culinary Forecast, the National Restaurant Association ranked “International BBQ” number three on its top 10 overall trends list. Catching fire are styles ranging from Chilean and Argentinean asado to Japanese yakitori to Korean barbecue, says Helen Jane Hearn, the association’s senior director for enterprise programs.

“We’re also seeing flavor mashups from different cultures, like bulgogi tacos or curry-infused barbecue sauces,” says Hearn.

Grilling with a Purpose

Since its founding, Operation BBQ Relief has served more than 11 million hot meals to those in need, deploying to 106 disaster-affected communities in 36 states and the Bahamas. With a database of 18,000 volunteers in every state, including about 700 who are very active, the organization aims to respond as quickly as possible after disaster strikes, helping people when their need is the greatest.

Eco-Friendly Strategies

Embracing sustainability in the foodservice industry isn’t just a trend; it’s a fundamental shift that encompasses many aspects of your day-to-day operations. If that sounds intimidating or off-putting, it shouldn’t. Many sustainable practices are also just good business, lowering operating costs and adhering to industry best practices.