Author name: CFE Editor

Dawnelle Dutcher opened Pompeii Wood Fired Pizza over a decade ago.

Mad for Mediterranean (Part 2)

The outdoors is “in” these days, as open-air spaces allow for social distancing, not to mention a healthy dose of sunshine and fresh air.
While not all cuisines mesh well with this more casual, often on-the-go type of dining, there’s one broad category that does—Mediterranean. In fact, the foods and flavors from countries on the Mediterranean Rim—including Greece, Spain, southern France and Italy, the Middle East and North Africa—are growing in popularity for more reasons than one.

Mad for Mediterranean (Part 1)

The outdoors is “in” these days, as open-air spaces allow for social distancing, not to mention a healthy dose of sunshine and fresh air.
While not all cuisines mesh well with this more casual, often on-the-go type of dining, there’s one broad category that does—Mediterranean.

Back to Business

On June 5, Indianapolis-based Thomas Caterers of Distinction catered its first full-service event post-COVID-19: a wedding reception for Jackie and Sean Linehan at Black Iris Estate, a Thomas Caterers venue in Carmel, Ind.

Tech to the Rescue

Let’s face it—the business plans you made for 2020 have long been abandoned. No one could have foreseen the COVID-19 crisis or its dramatic impact on the industry.

Transition to Takeout

In March, many caterers had to swiftly transition to a pickup and delivery model, as required social distancing due to COVID-19 resulted in a mass cancellation of events.

Don Scaramastra

Insurance in the Age of COVID-19

COVID-19 continues to blaze its fearful path across our country, while government stay-at-home mandates and prohibitions on even the smallest gatherings have brought

Katherine’s “The Heart of Your Home” menu

Weathering the Storm (Part 2)

2020 wasn’t supposed to be this way. The COVID-19 crisis and the resulting devastation in the industry have waylaid all the plans catering companies may have had for the

The Chowgirls leadership team

From Surplus to Sustenance

On March 12, Chowgirls Killer Catering in Minneapolis had been planning to celebrate its 16th anniversary with a party for more than 400 guests. Instead—as the COVID-19 crisis sent shockwaves through the country—the company canceled the celebration and soon began turning its entire operation over to feeding the hungry.

Weathering the Storm (Part 1)

2020 wasn’t supposed to be this way. The COVID-19 crisis and the resulting devastation in the industry have waylaid all the plans catering companies may have had for the year. Yet even while they’ve had to make tough, emotional decisions, caterers are responding to the times with characteristic grit and optimism.

Plant-Based Catering Is Blooming!

It wasn’t only the Golden Globe recipients who got attention after last December’s award ceremony. The event’s dinner menu grabbed headlines, too. It was totally vegan, reportedly intended to build awareness concerning the effect of animal proteins on climate change.

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