CFE checks in with three veteran caterers, who detail key trends shaping the industry By Sara Perez Webber Signs point to a robust year for catering in 2025. That’s the consensus from three veteran caterers, who shared with CFE their outlook for the industry. “It’s hard to believe that we are five years removed from the pandemic,” says Anthony Lambatos, owner and CEO … [Read more...] about What’s Next for Catering?
Pouring Profits
Increasingly popular specialty coffee drinks could give your menu a jolt By Sara Perez Webber Have you tapped into the brewing demand for specialty coffee? If not, the robust revenue stream may be just the jolt your menu needs. As of 2024, 45% of American adults reported consuming specialty coffee in the past day—an 80% increase since 2011, according to a report from … [Read more...] about Pouring Profits
The Danger of Nuclear Verdicts
In an era of huge jury awards, it’s imperative for hospitality businesses to understand the risks and take precautions A $10 million lawsuit would be the nail in the coffin for nearly every hospitality business. However, the number of nuclear verdicts continues to rise. Recent data shows that U.S. juries awarded more than $14.5 billion in nuclear verdicts in 2023—a 15-year … [Read more...] about The Danger of Nuclear Verdicts
Eco-Friendly Events
10 Sustainable Strategies for Going Greener By Sara Perez Webber There’s a growing appetite for sustainable events. Are you meeting the demand? According to a recent report from Food for Climate League and Datassential, the foodservice industry research firm, 79 percent of consumers plan to eat more sustainably in the next year. That includes 33 percent who say they … [Read more...] about Eco-Friendly Events
A Toast to Collaboration
ECEP attracted its best turnout yet at its fifth annual Symposium in Napa Valley By Sara Perez Webber Photos by Jkapture Studios When the leaders of Elite Catering + Event Professionals (ECEP) chose the location of the group’s recent annual meeting, they knew what would appeal to their audience. After all, what better place for a group of foodies to come together … [Read more...] about A Toast to Collaboration
Food Packaging Strategies
How caterers can satiate consumer and regulatory hunger for eco-friendly options By Alexus Medina, Sabert Today, all aspects of foodservice operations are under scrutiny, from sourcing to water conservation to food waste. Consumers and lawmakers are increasingly pushing the foodservice industry to adopt practices that will get us closer to creating a sustainable food … [Read more...] about Food Packaging Strategies
Advocating for Change
Thanks to ECEP’s efforts, caterers are taking their place at the government table By Liese Gardner Change and upheaval can be powerful catalysts for action. This was precisely the case for the founding members of Elite Catering + Event Professionals (ECEP) as they faced the second year of the COVID-19 pandemic in 2021, which brought a devastating ripple effect to their … [Read more...] about Advocating for Change
Personalizing the Big Day
Creating weddings that capture a couple’s personalities is what it’s all about for event planner Brian Worley By Sara Perez Webber Like many event professionals, Brian Worley had no idea that what started as a side hustle would evolve into a passion and a career. The creative director and owner of B. Worley Productions in Atlanta, Worley was working at a Banana … [Read more...] about Personalizing the Big Day
ECEP Caterers Are Mad for Mocha Mousse
The rich, warm hue of Mocha Mousse—Pantone’s Color of the Year 2025—is adding sophistication to both desserts and décor. Caterer members of ECEP have embraced the earthy brown tone, creating irresistible desserts in the indulgent shade: The Mocha Mousse trend also extends to event décor. “In the past, wedding color schemes were often built around classic staples like … [Read more...] about ECEP Caterers Are Mad for Mocha Mousse
Small Plates, Big Impact
How two ECEP members—Ridgewells Catering and Behind the Scenes Catering & Events—create food stations that elevate events and surpass guest expectations By Sara Perez Webber A senior event designer at Ridgewells Catering in the Washington, D.C., area, Mary Margaret Hart follows a general rule of thumb when creating a food station or buffet. “You never put anything … [Read more...] about Small Plates, Big Impact
