Every caterer has stories. The real question isn’t whether you’re telling them, but whether you’re telling the ones that connect. Here are four simple shifts that can transform the way you tell your story.
After more than 50 years in the catering business, Bill Hansen has overseen his share of spectacular weddings. But this time, the longtime Miami caterer had a very different role: groom.
In catering, growth can tempt operators to be everything to everyone. But Steve Short, COO and CCO of Steve Short Culinary Team, has found that growth often starts with the opposite approach: clearly defining who you are, what you do best and which customers you are built to serve.
From Chef Theresa Farrell, a Los Angeles social media influencer known as Dede’s Table, this recipe features The Perfect Puree Kiwi Puree.
It’s not just another tequila sunrise—it’s the Original Tequila Sunrise recipe from the Arizona Biltmore in Phoenix.
When 3,000 athletes descended on the University of Minnesota to compete at the 2026 Special Olympics USA Games, Chartwells Higher Education’s dining team was ready to feed them well.
More than 110,000 meals were served over nine days in June at 15 locations across the Twin Cities campus. In addition to the competitors, the Chartwells team served coaches, volunteers, officials and the ESPN crew.
Recipe for Indian Dal Bowl, a curry dal served over a bowl base of brown rice with sautéed spinach, sautéed mushrooms and shredded carrots
During the recent 2026 Midyear Trends Event webinar by Datassential—the food and beverage market research firm—trendologists Jaclyn Marks and Renee Lee Wege highlighted the emerging flavors, ingredients and culinary concepts that are shaping menus across the country. For catering and foodservice operators, the trends offer plenty of inspiration and food for thought.
Severe weather is becoming a fact of life in nearly every corner of the country. For restaurants and other foodservice operators, the earliest decisions you make after a storm are often the most financially important ones.
If you cater events or plan them for a living, you’ve probably felt the ground shift. The open bar isn’t the centerpiece it used to be. More guests are reaching for something non-alcoholic without a second thought, and they’re not apologizing for it.
