During its inaugural year at West Virginia University (WVU), Elior Collegiate Dining delivered exceptional results—including an increase in catering sales by a whopping 65%.
As St. Louis-based Butler’s Pantry celebrates its 60th anniversary, three company leaders share practical lessons for other catering companies hoping to build a lasting legacy.
How Denver’s Footers Catering pulled off a 1,200-guest event across three distinct spaces, two floors and eight culinary experiences.
Every caterer has stories. The real question isn’t whether you’re telling them, but whether you’re telling the ones that connect. Here are four simple shifts that can transform the way you tell your story.
After more than 50 years in the catering business, Bill Hansen has overseen his share of spectacular weddings. But this time, the longtime Miami caterer had a very different role: groom.
In catering, growth can tempt operators to be everything to everyone. But Steve Short, COO and CCO of Steve Short Culinary Team, has found that growth often starts with the opposite approach: clearly defining who you are, what you do best and which customers you are built to serve.
From Chef Theresa Farrell, a Los Angeles social media influencer known as Dede’s Table, this recipe features The Perfect Puree Kiwi Puree.
It’s not just another tequila sunrise—it’s the Original Tequila Sunrise recipe from the Arizona Biltmore in Phoenix.
When 3,000 athletes descended on the University of Minnesota to compete at the 2026 Special Olympics USA Games, Chartwells Higher Education’s dining team was ready to feed them well.
More than 110,000 meals were served over nine days in June at 15 locations across the Twin Cities campus. In addition to the competitors, the Chartwells team served coaches, volunteers, officials and the ESPN crew.
Recipe for Indian Dal Bowl, a curry dal served over a bowl base of brown rice with sautéed spinach, sautéed mushrooms and shredded carrots
