Every off-premise location is different, and each will have its own difficulties and opportunities. While an off-premise event may lead to some of the most challenging situations event professionals may find themselves in, it can also provide benefits, such as fewer restrictions regarding arrival and set-up times, as well as more opportunities to be creative.
Catering companies are beginning to see the summer light at the end of the pandemic tunnel. The industry took the full brunt of the pandemic, with catering clients of The Lease Coach reporting no or low revenues over the past 15 months.
Have food, will travel. When it came to weathering the pandemic, being on wheels helped some food trucks stay in business. “Mobility is a huge advantage for food trucks,” says Ross Resnick, co-founder and CEO of Roaming Hunger, a booking marketplace for more than 18,000 food trucks in the U.S. and Canada. “They will go where the opportunities are.”
Like many caterers before the COVID-19 pandemic hit, Anne Lloyd—who owns Nolavore Catering and Commissary Kitchen in New Orleans—was mostly focused on traditional event catering.
As the catering and events community rebounds from the pandemic, businesses in different markets and geographic areas are growing and thriving in different ways.
Many operational changes brought on by the pandemic are here to stay. That’s one of the findings of a recent study by Zenput—a tech platform that works with large restaurant and retail chains in operations execution solutions—and foodservice consulting firm Technomic.
As the long, painful pandemic lockdown more broadly lifts across the U.S., restaurants and catering businesses are anticipating the return to normal as much as their customers.
Depending on where you live in the United States, hailstorms may be a frightening threat—or something that rarely crosses your mind.
There’s no doubt about it—people will pay for convenience. The global meal kit delivery services market is expected to grow from $10.26 billion in 2020 to almost $20 billion by 2027, according to Grand View Research.
The COVID-19 pandemic changed a lot in our world, but has it changed what restaurants and caterers are looking for in foodservice equipment?
Absolutely, say manufacturers. CFE talked to executives from five companies in the industry who say foodservice operators are looking for professional kitchen equipment that’s flexible, labor-saving, economical and eco-friendly, and that cleaning and disinfectant features are more important than ever.
