Ash Salsa Dip with Crispy “Fresh-to-Order” Pork Chicharrónes
From Chef Tim Byres for Southern Recipe Small Batch pork rinds Yield: 3 cups Serves: 4 to 6 This charcoal-black
Caterer Close-Up: Jeremy Langemann of Bingemans in Kitchener, Ontario
Before Chef Jeremy Langemann—executive chef of Bingemans Catiner ever set foot in a professional kitchen, his love of food was kindled in the warm, familiar embrace of his grandparents’ home. It was there, in the heart of a Mennonite household, that the first sparks of his culinary passion began to grow.
10 Food and Drink Trends to Watch for in 2026
Wondering what menu items will be hot in 2026? Take a look at the 2026 Hospitality Trends Report, jointly issued
Event Spotlight: Flavors Beyond Borders, a Multi-Chef Gala in Miami
Featured Chefs: Albert Warnaar (Smyth Chicago), Mark Margiotta (pretty to think so), Keith Blauschild (The Cook & The Cork), Yoon
Caterer Close-Up: Keith Lord of the Strateje Fourteen Consulting Firm
When Keith Lord launched Strateje Fourteen in January 2020—just weeks before the pandemic shuttered the events industry—he knew one thing for certain. After decades running high-volume restaurants and catering operations, he was ready to “give back and teach others.”
2025 Corporate Holiday Event Trends Caterers Need to Know
As the corporate world regains its social rhythm, this year’s holiday event landscape reveals a significant shift in catering trends. Across the country, companies are moving away from lavish displays and toward meaningful, high-quality experiences that emphasize connection, culture and employee appreciation.
Elevate Your Catering: 4 Packaging Trends for 2026
As catering evolves, packaging continues to play a critical role in the customer experience. From food safety and performance to waste reduction and circularity, packaging is a way foodservice establishments can elevate their catering offerings. In 2025, we saw several innovations in food packaging, and we anticipate these trends will continue to expand in 2026.
Top Caterers Share Advice and Strategies at Florida Restaurant Show
Between them, they’ve catered everything from papal visits to intimate backyard weddings. But when Warren Dietel, Bill Hansen and Kevin Lacassin took the stage at the Florida Restaurant Show in Orlando in November, they came ready to talk about something more universal than their most glamorous gigs: the nitty-gritty of running a catering business in 2025.
What’s Hot: National Restaurant Association Forecasts Menu Trends for 2026
The National Restaurant Association released its highly anticipated 2026 What’s Hot Culinary Forecast, highlighting the trends set to shape America’s menus in the coming year. The report, based on insights from hundreds of culinary professionals surveyed in October 2025, reveals that nostalgia, comfort and “flavor escapism” are defining consumer desires in 2026.
Overserving: What You Need to Know
Football season is in full swing, then there’s “Drinksgiving,” then New Year’s Eve, followed by the Super Bowl! The fall/holiday