Cura Hospitality’s Guest Chef Program continues to elevate the on site dining experience for healthcare team members, patients and visitors across Allegheny Health Network (AHN) hospitals in Pennsylvania.
Abigail Kirsch has introduced an all-new menu focusing on spring and summer flavors to enhance upcoming weddings, corporate dinners, galas and life milestones across iconic venues in New York and Connecticut. Abigail Kirsch’s new menu provides guests with a personalized approach to luxury catering through interactive and unique dishes that highlight seasonal flavors.
CFE News is pleased to announce the newest member of our Editorial Advisory Board: Robin Selden, executive chef and managing partner of Marcia Selden Catering and Naked Fig Catering, serving Connecticut, New York City and beyond.
By Sara Perez Webber What does today’s college student want from campus dining? Chartwells Higher Education did a deep dive
Though featured on Trader Vic’s menus, this cocktail appears to have originated on an Italian cruise ship as a marketing vehicle for Galliano liqueur. With its golden color and use of sparkling wine, the Barracuda is on the elegant end of the spectrum for tiki-style drinks.
Consumer interest in climate-smart dining is growing—but foodservice operators aren’t keeping pace. That’s the central finding of the second year of “Closing the Gap: Eater and Operator Perspectives on Sustainable Dining,” a multi-year research study from BITE: Building Impact Through Eaters and Datassential.
D’Amico Hospitality—a leading special events company based in Minneapolis—has been awarded Caterer of the Year by the International Caterers Association (ICA).
AUSTIN BLUES® Smoked Meats are crafted using time-honored techniques—low and slow over 100% natural hardwood logs, by trained pitmasters for up to 16 hours. The result is the kind of barbecue typically reserved for dedicated smokehouses, now made accessible for catering and events.
The CFE News Editorial Advisory Board recently compared notes on one of the industry’s defining business challenges: how to protect profit in an environment where labor, food and operational costs remain stubbornly high. Their conclusion? The strongest operators aren’t relying on one fix.
To better understand how The Breakers creates an employee-centric culture for its culinary staff, CFE News recently sat down with Jeff Simms, The Breakers’ executive chef of banquet culinary. Simms oversees more than 100 banquet and pastry culinarians while helping to deliver cuisine for up to 25,000 guests each month.
