Author name: Sara Perez Webber

Sara Perez Webber has been the editor of Catering Magazine for 10 years. A veteran writer and editor, specializing in hospitality, travel and business topics, she previously held staff positions at Travel Agent and Caribbean Travel & Life magazines. Webber has also written for and edited a wide variety of publications, websites and marketing materials in a freelance career spanning nearly two decades. She graduated from American University’s School of Communication in Washington, D.C.

Creating a Positive Workplace Culture

It’s a conundrum for hospitality businesses. Customer service is only as good as the people providing it. Yet it’s difficult to find and keep committed employees in an industry with one of the highest job turnover rates.

To find out how one large catering company successfully does it, CFE reached out to Atlanta’s Proof of the Pudding. LaTosha Marks, Proof of the Pudding’s senior vice president of human resources, shared six strategies the company employs to attract and retain quality staff members as the company grows.

Progress in Cold Chain Logistics

When the risk of food spoilage and foodborne illness is mitigated, your customers are satisfied, and your business grows.

Cold chain logistics—the storing, handling and transporting of temperature-sensitive items—play an essential role in ensuring food safety and quality. The essence of cold chain logistics is the management of perishable food and beverages under tightly controlled conditions to prevent spoilage.

Complying with Foodservice Standards

Compliance in the foodservice and catering industry has grown increasingly complex as regulations become more stringent.

With over 12 federal regulatory agencies and more than 30 laws linked to monitoring food safety, allergen labeling, hygiene and traceability, companies must grapple with an array of legal issues. These standards, which are higher than ever, require catering businesses to automate and streamline their compliance approach to meet federal and local regulations successfully.

Sensational Sweets and Sips

Wedding receptions are a time to indulge.

To help you plan your big events accordingly, we’ve rounded up some of the latest trends in scrumptious desserts and celebratory cocktails. Let’s get this party started!

Double the Opportunity

The co-located 2024 Florida Restaurant Show and Pizza Tomorrow Summit were so successful that the event is being expanded to three days in 2025.

“The number-one reason people come to these shows now is to learn,” says Glenn Celentano, partner and CEO of Restaurant Events LLC, owner of the events. “Every restaurant operator has something that’s keeping them up at night, and the education is what really drives people to come. With two days, there’s not enough time to sit down and take in all the education and see the whole exhibit floor. Expanding to three days gives [attendees] that opportunity.”

The Five Biggest Catering Trends of 2025

In 2025, catering will continue to transcend the traditional concept of just feeding guests—it’s becoming an art form, an immersive experience designed to engage every sense. At the forefront of this evolution is Constellation Culinary Group, a catering company bringing restaurant-quality cuisine with elevated presentations across a wide range of venues, from cultural landmarks like Carnegie Hall and the Philadelphia Museum of Art to intimate weddings and high-profile events.

This year’s catering trends emphasize globally inspired flavors, refined interpretations of quiet luxury and more. Discover what’s on the horizon for 2025 with insights from Constellation’s culinary director, Meg Grasso.

Trim Your Prep Time with the Whizard Versa™ Trimmer

As a foodservice business owner, you know that time is money. Save precious hours—and increase your profits—by prepping for big events with the new Whizard Versa™ Trimmer from Bettcher, which reduces labor time by up to 67%.

Ideal for BBQ caterers—and restaurant applications including gyro, shawarma, and al pastor slicing—the Whizard Versa™ Trimmer is an electric handheld tool that significantly decreases preparation time for large cuts of meat.

Modulite

With the new Modulite modular F+B serving stations from Rosseto Serving Solutions, you’re in charge.

No matter the event size, shape or style, you can design the perfect serving setup with ease.

What’s In for Going All Out

When it comes to their weddings, couples these days don’t follow the herd. Eschewing cookie-cutter affairs, brides and grooms are letting their personalities shine through in every aspect of their big celebrations, from the cuisine to the décor to the entertainment.

CFE has rounded up 15 wedding trends that event professionals are seeing gain traction from coast to coast.

Meet Maneet

At the Florida Restaurant Show in Orlando in November, Chef Maneet Chauhan shared this advice to attendees who gathered to watch her prepare Tandoori Shrimp & Grits: “Be as authentic as possible.”

It’s a maxim Chauhan has clearly followed herself as she’s charted a meteoric rise in the culinary world since arriving in the U.S. in 1999 to study at the famed Culinary Institute of America (CIA) in Hyde Park, New York.

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