What Students Want: 4 College Dining Trends from Chartwells
By Sara Perez Webber What does today’s college student want from campus dining? Chartwells Higher Education did a deep dive […]
2026
Barracuda Cocktail
Though featured on Trader Vic’s menus, this cocktail appears to have originated on an Italian cruise ship as a marketing vehicle for Galliano liqueur. With its golden color and use of sparkling wine, the Barracuda is on the elegant end of the spectrum for tiki-style drinks.
Study: Consumers Want More Sustainable Dining Options
Consumer interest in climate-smart dining is growing—but foodservice operators aren’t keeping pace. That’s the central finding of the second year of “Closing the Gap: Eater and Operator Perspectives on Sustainable Dining,” a multi-year research study from BITE: Building Impact Through Eaters and Datassential.
D’Amico Hospitality Named Caterer of the Year by International Caterers Association
D’Amico Hospitality—a leading special events company based in Minneapolis—has been awarded Caterer of the Year by the International Caterers Association (ICA).
AUSTIN BLUES® Smoked Meats Make It Easier for Caterers to Deliver Authentic BBQ
AUSTIN BLUES® Smoked Meats are crafted using time-honored techniques—low and slow over 100% natural hardwood logs, by trained pitmasters for up to 16 hours. The result is the kind of barbecue typically reserved for dedicated smokehouses, now made accessible for catering and events.
Selling Premium in a High-Cost Economy: How Top Caterers Are Staying Profitable
The CFE News Editorial Advisory Board recently compared notes on one of the industry’s defining business challenges: how to protect profit in an environment where labor, food and operational costs remain stubbornly high. Their conclusion? The strongest operators aren’t relying on one fix.
How to Retain Culinary Talent: 3 Lessons from The Breakers Palm Beach
To better understand how The Breakers creates an employee-centric culture for its culinary staff, CFE News recently sat down with Jeff Simms, The Breakers’ executive chef of banquet culinary. Simms oversees more than 100 banquet and pastry culinarians while helping to deliver cuisine for up to 25,000 guests each month.
Packaging That Wows: How Great Presentation Elevates Catering
By Alexus Medina, senior director of product management, Sabert Spring is packed with several catering touchpoints, from holidays like Easter
Caterer Close-Up: Proof of the Pudding’s Chef Nick Klug
This past year, Nick Klug was named Proof of the Pudding’s Chef of the Year at the company’s annual Senior Leadership Conference. The award was presented by Klug’s son (who, he’s proud to note, has taken an interest in a culinary career), and the recognition carries a personal meaning. At its core, the award reflects his leadership.
Since joining Proof of the Pudding in 2017 as executive sous chef, Klug has risen to senior vice president of culinary, shaping experiences across the country—from PGA Tour and Formula 1 events to major venue openings. His path reflects both range and scale, but more importantly, perspective.
Survey Results: Peep the Numbers on Peeps
Spring has sprung, which means it’s time for the yearly question: Peeps, love ’em or hate ’em?
According to consumer research firm Curion, opinions on the iconic marshmallow chick reflect a nation divided (what else is new?).
