Ahead of his appearance at the Florida Restaurant Show and Pizza Tomorrow Summit in Orlando on Oct. 26, Rick Rosenfield, co-founder of California Pizza Kitchen, spoke with CFE News about the lessons he learned building the brand—from hiring the right people to knowing when a creative food idea has gone too far.
The push toward more personal, less conventional celebrations is shaping many of the trends expected to define weddings in the year ahead. The Knot, a leading U.S. wedding technology platform and marketplace, highlights 20 of them in The Knot 2027 Wedding Trends Report.
When Michelin discipline is applied correctly to a catering operation, decisions are not made during service. They were made hours, sometimes days, before the first guest arrived.
Baked Caramelized Pear French Toast Casserole featuring U.S.-grown canned pears was the winning recipe in the 2026 CAN DO Challenge.
On the evening of August 22, 2026, The Chef’s Garden in Northeast Ohio turned one of summer’s most familiar ingredients—the tomato—into the foundation for an immersive culinary event.
Chartwells Higher Education, a recognized leader in contract food management, has released its 2026 Fall Flavor Forecast, identifying the five food, beverage and dining trends that will inspire campus menu planning this semester.
With five corporate clients in Metro Detroit and plans to expand, Rudy’s Hospitality Group has created a template for transforming traditional workplace cafeterias into hospitality-driven dining destinations.
Early claims reporting of employee injuries allows insurers to begin investigating and managing a claim while the facts are fresh—and can help reduce delays, disputes and potentially higher costs.
Simply put, the sooner a claim is received, the sooner it can be processed, managed and brought to a resolution.
Now is the time for caterers to take stock of their fall and holiday offerings, like hot comfort foods and seasonal sides, and ensure their packaging is ready to deliver quality and customer satisfaction.
Recipe for Grilled Shrimp Risotto, developed by Director of Culinary Samuel Kim at Deborah Miller Catering & Events in partnership with Ease Hospitality.
