The “experience economy” refers to consumers prioritizing experiences over material possessions. For some, this preference aligns with their minimalist lifestyle, while others may be spurred on by social media and “FOMO” (fear of missing out). Regardless of motivation, consumers are increasingly craving dining experiences that go beyond simply eating and enjoying a meal.
ezCater, the #1 food tech platform for workplaces, today released its third annual Lunch Report, revealing new insights into employees’ lunch habits. Although 98% of employees recognize the benefits of lunch breaks on job performance and productivity, nearly half (49%) skip lunch altogether at least once a week.
As a caterer, you know that meticulous preparation is the key to a successful event. If you don’t put in the work beforehand, you won’t achieve satisfying results for you and your clients.
The same philosophy applies to selling your catering business. With careful research and planning, you’ll put yourself in a much better position to reap the financial rewards of a successful transaction.
John Crisafulli—ECEP founding member, and president and CEO of Behind the Scenes (BTS) Catering in San Diego—has produced food at 13 Olympic Games. He’s seen it all, from Covid restrictions to frustrating red tape to perhaps the most exciting challenge—preparing a culinary experience in Paris, the city that sets culinary standards.
Plant Based World Expo North America, the leading 100% plant-based trade event, marked its fifth event presenting the future of the plant-based industry to retail and foodservice professionals at the Javits Center in New York City. The event highlighted the accelerating innovation and longevity of the plant-based sector, setting the stage for what’s next in food and beverage, and bringing it to key stakeholders in the food industry.
In late August, nearly 5,000 restaurant, pizza and foodservice industry professionals, representing a 51% increase in buyers, were at the Los Angeles Convention Center for the California Restaurant Show, which for the first time included the Pizza Tomorrow Summit Pavilion.
The sold-out trade show floor featured 220-plus exhibiting companies, with 50% of them new to the show, offering new food, drinks, technology, equipment, tableware and much more. The education program, developed in partnership with the California Restaurant Association and a brand-new Conference Advisory Board, featured 60-plus speakers, dozens of culinary competitions, demonstrations, and a sold-out Food and Wine pairing. The tradeshow and conference was co-located with the Coffee Fest Los Angeles, which attracted thousands of additional coffee shop owners and industry professionals.
Whether they’re vegan, vegetarian or simply want to eat less meat, consumers are increasingly embracing plant-based diets.
According to a 2023 Gallup survey, 4 percent of Americans are vegetarian and 1 percent are vegan. That doesn’t tell the whole story, however. Younger consumers are far more likely to eschew animal proteins. A 2023 YPulse survey found that 10 percent of young people describe their diet as vegetarian, vegan or plant-based. Up to 40 percent of consumers 50 and under are actively trying to incorporate more plant-based protein into their diets, according to a study by the United Soybean Board. And 72 percent of Americans describe the need for a more sustainable way of eating as “urgent,” according to an International Sustainable Food Barometer study commissioned by Sodexo.
Following are 10 trends taking root in plant-based dining, as caterers and chefs cultivate menus to meet sprouting demand.
For foodservice companies committed to sustainability, packaging presents an ongoing challenge. After all, your food needs to get into the hands of customers. But how do you do it in a way that minimizes waste?
Steve Short, COO and chief culinary officer of Steve Short Culinary Team (SSCT) in Phoenix, has been focusing on such solutions for years. “We are convinced that if you are in the food and hospitality business, you have an obligation to handle your waste and your food from start to finish,” says Short.
Now, more than ever, visual appeal in catering has become one of the most important aspects of creating a successful business. Research has proven that how foods are served or plated impacts people’s perception of their flavor. It also affects people’s subsequent food choices—whether they go in for seconds or become repeat customers.
Thankfully, caterers can take several steps to improve the visual appeal of their offerings without changing much about how they operate. Here are four ways to make any catering offering look better and, in turn, increase the likelihood of landing more repeat customers.
With his 15th cookbook, “Everyday Delicious,” Rocco DiSpirito celebrates what inspired him during the pandemic-induced time at home—a renewed appreciation for “what the core of cooking is all about, which is really taking some ingredients, transforming them, and creating a moment around the table.”
Weeks after opening his newest restaurant in the Hamptons—Il Pellicano Southampton, serving coastal-inspired Italian cuisine—DiSpirito spoke with CFE about the cookbook, food TV, the challenges of catering and his upcoming appearance at the California Restaurant Show in Los Angeles on Aug. 26.
