The food served at the beginning of an event often sets the tone for the entire affair—even when it comes to safety considerations. Catering, Foodservice & Events asked four caterers how they’re changing their appetizer and hors d’oeuvre offerings to ensure they’re being served safely in a COVID-cautious world.
Whither the buffet? Due to safety concerns, this easy method of serving lots of guests has taken a hit since the advent of COVID-19. Foodservice operators have eliminated self-serve and buffets, according to a recent study by The Food Group (thefoodgroup.com).
In the May/June 2020 issue, Catering Magazine asked seven seasoned caterers how they were “Weathering the Storm” in our cover story about the devastating business impact of the COVID-19 pandemic.
The ongoing COVID-19 pandemic has created incredible challenges for the foodservice industry. In the absence of corporate events and group gatherings, caterers have had to pivot and find new strategies. Gone (for now) are the days of client referrals, where one great event leads to many more.
For years, Catering Magazine has been distributed to foodservice professionals well beyond the catering industry. The breadth of our content,
Jason Savino of Potions in Motion explains how his company is serving drinks safely at weddings—and what guests are ordering
Chris Tucker worked as a hair stylist for nearly a decade before pivoting to a baking career, drawing on a love instilled in him as a child by his Southern grandmother. A turn as a contestant on ABC’s “The Great American Baking Show” led him to opening Betta With Butta, a Los Angeles-based bakery.
Bring on temporary help efficiently by heeding these five tips By Becca Freiberg, Society Insurance Typically, this is the time
No one in the wedding industry will forget this year anytime soon. The COVID-19 pandemic prompted couples everywhere to change their 2020 wedding plans. Approximately 50 percent of weddings scheduled for this year have been postponed to 2021, estimates Richard Markel, president of the Association for Wedding Professionals International.
St. Louis-based Butler’s Pantry “has mastered the Pandemic Pivot—taking an event originally planned for hundreds and transforming it into a private ceremony for 50 or less,” says Bridget Bitza, vice president of sales and catering.
