When Dan Simons and his partners launched Founding Farmers Co. Catering & Events in 2022, they weren’t starting from zero. They had a very strong base—a celebrated high-volume restaurant group with nine locations in the Washington, D.C., area and another in Pennsylvania. What the Founding Farmers team discovered with their successful catering arm is that the business is harder than it may seem.
In an exclusive interview with CFE News Editor-in-Chief Sara Perez Webber, renowned chef José Andrés—author of the new book “Spain My Way”—shares his thoughts on how to add Spanish cuisine to a catering menu, the importance of giving guests context for what they are eating and the simple lesson about generosity that has stayed with him since childhood.
Every multicultural menu carries cultural stakes. But Indian cuisine for a South Asian diaspora audience is a specific category of difficulty that most catering operators underestimate, for one reason: the guests are the experts.
For culinary brand Prima Après, partnering with Louisiana State University (LSU) Dining was “the best thing we ever did,” says owner Abney Harper, who founded the company with her husband James Vitrano.
Logan’s Roadhouse is taking guests on a culinary Great American Road Trip this summer, using America’s 250th anniversary and Route 66’s centennial as inspiration for a limited-time-only (LTO) menu available through mid- to late September.
