Travel Table: Tune In Garden in Chiang Mai, Thailand
I recently traveled to Thailand—the Land of Smiles. The only thing more memorable than the people was the food. (The elephants […]
Gen Z Dining Trends: Prioritizing New Cuisines and Good Customer Service
Gen Z consumers (those born between 1997 and 2012) like to experience new food and cuisines, and will go out of their way to eat at a restaurant that offers convenience and better customer service.
Those are two insights from YouGov Profiles, a continuous, nationally representative survey, conducted in July 2025.
Introducing CFE News: Fresh Look, Same Trusted Source
We’re thrilled to announce that Catering, Foodservice & Events (CFE) has a new name—CFE News—and a new digital-first direction.
Perez Webber Media Group acquired the leading trade publication and digital communications platform from International Media Group, Inc., and former publishers Klaas and Antoinette De Waal. The new CFE News is led by longtime Editor-in-Chief Sara Perez Webber (editor since 2010) and Publisher Jay Webber, who will build on the publication’s legacy as the premier news source for catering, foodservice and events professionals.
Bill Hansen Unveils Innovative Catering Laboratory at 80th Birthday Bash
Miami caterer Bill Hansen—CEO of Hansen Group and Bill Hansen Catering—celebrated his 80th birthday on Aug. 16 with 300 guests at the Kovens Conference Center at Florida International University (FIU) in North Miami.
The event also marked the unveiling of the Bill Hansen Catering & Events Laboratory at FIU. The lab will provide students in FIU’s Chaplin School of Hospitality & Tourism Management with hands-on training in event management.
Social Media Strategies
How much do people “like” you? Are engaged couples engaging with you online? Are you feeding customers who found you through your feed?
To learn more about how to increase interaction with potential clients through social media, CFE turned to two experts: Liese Gardner, a content strategy specialist who has advised hundreds of hospitality clients about their social media tactics since 2004; and Dora Fudali, marketing director for Bill Hansen Catering in Miami, who has organically grown the company’s social media follower count by about 10,000 since 2018. They shared some of their top strategies for creating powerful posts and expanding your virtual audience.
Feeding the Fans
From major golf tournaments to air shows to motorsports races, Proof of the Pudding knows how to keep sports fans well fed.
The Atlanta-based catering company is expanding its reach into major outdoor sporting events. A longtime partner of the PGA Tour, Proof recently added NASCAR races at Rockingham Speedway in North Carolina and the Quad City Air Show in Davenport, Iowa, to its roster. That’s in addition to Proof’s many other large foodservice clients, including convention centers, sports and entertainment arenas, yachting shows and college stadiums.
A Breath of Fresh Air
The allure of the great outdoors is proving irresistible to a growing number of catering clients.
“At Constellation Culinary Group, we’ve seen a continued and growing preference for outdoor events across a wide variety of occasions,” says Katia Ponomareva, director of catering for off-premise events. “The pandemic certainly reshaped how people think about gathering spaces, elevating the appeal of fresh air and natural surroundings.”
To meet the rising demand for outdoor affairs, caterers and venues across the country are creating events that are a breath of fresh air.
What’s Next for Catering?
Signs point to a robust year for catering in 2025. That’s the consensus from three veteran caterers, who shared with CFE their outlook for the industry.
“It’s hard to believe that we are five years removed from the pandemic,” says Anthony Lambatos, owner and CEO of Footers Catering in Arvada, Colorado. “After the dramatic drop-off and then meteoric return of events, business has stabilized, and we are settling into an environment with a bit more predictability.”
Lambatos—along with Kevin Lacassin of Good Food Events + Catering in Tampa, Florida, and Robin Selden of Marcia Selden Catering in Stamford, Connecticut—pointed to six trends they see impacting their businesses going forward.
Pouring Profits
Have you tapped into the brewing demand for specialty coffee?
If not, the robust revenue stream may be just the jolt your menu needs. As of 2024, 45% of American adults reported consuming specialty coffee in the past day—an 80% increase since 2011, according to a report from the National Coffee Association. In fact, for the first time, specialty coffee consumption surpassed that of traditional coffee.
Eco-Friendly Events
There’s a growing appetite for sustainable events. Are you meeting the demand?
According to a recent report from Food for Climate League and Datassential, the foodservice industry research firm, 79 percent of consumers plan to eat more sustainably in the next year. That includes 33 percent who say they never eat sustainable foods but plan to start.
Whether you’re just starting out on your sustainable journey or looking to become even greener, we’ve rounded up 10 strategies to follow to minimize your company’s impact on the environment.
