While they may share certain ingredients, Latin American cuisines are as varied as their countries of origin, with each culture serving up its own specialties and traditions. And as the flavors and dishes of Latin America become more widely known among U.S. consumers, they’re becoming more popular.
What does your technology do for you? If the answer’s not “a lot,” it may be time to invest in new solutions.
Spring has sprung, and that means outdoor events are ramping up in many parts of the country. So, after a tumultuous couple of years, are clients still craving the down-home comfort of a plate of barbecue? We asked pitmasters and caterers from across the country, who tell us that America’s love affair with barbecue is still going strong.
The days of getting wrapped up in faux fur to drink vodka and party at a “cool” ice bar in an igloo are so pre-COVID! Now we party in the great outdoors no matter how cold (or hot) it is—and have found creative and fun ways to do it, thanks to a pandemic. While COVID may be lurking in the background, we’ve moved on and are embracing the opportunity to party outdoors any chance we get!
Social and corporate gatherings are re-emerging, out of the virtual sphere and back to in-person activity. With them, the need for catering and foodservice professionals is on a steady incline. But the return to those catering engagements comes with changed expectations. Specifically, the need for sustainable social, environmental and governance solutions is at an all-time high.
The Skorr Lid Lock takes the Skorr Chafer to the next level In the mid-1980s, Robert Skorr came up with
The age-old saying “people eat with their eyes” holds new meaning in today’s post-COVID culture. Not only are you tasked with creating eye-catching displays that spark joy and satisfaction, but you now must also portray your food stations as safe and sanitary.
More than one proverbial door closed during the pandemic. Conferences were put indefinitely on hold, weddings delayed, hotel events canceled altogether.
Savvy caterers thoughtfully compose dishes to look good and taste good. When guests walk through an event and pick up their food from stations—rather than wait for their food to come to them—presentation is especially important. Attractive set-ups lure guests to line up for what’s on offer.
When the Plant Based Foods Association proclaims that “The future is plant-based,” it may sound self-aggrandizing.
