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.

4 Ways to Boost Visual Appeal in Catering

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.

Rocco DiSpirito Talks with CFE

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.

Six Catering Trends with a Lasting Impact

In today’s dynamic hospitality landscape, trends come and go like the seasons. However, some developments transcend short-lived fads, shaping the industry’s future in profound ways. Released this June, the ECEP Trends Report identifies pivotal shifts in environmental, cultural, design and culinary excellence that are set to redefine hospitality standards.

ECEP (Elite Catering + Event Professionals) brings together leaders from the world’s foremost catering and hospitality organizations. This year, under the guidance of ECEP President Michael Stavros, partner at M Culinary Concepts in Phoenix, the ECEP Trends Council has pinpointed enduring trends that promise to leave a lasting impact.

Preparing to Sell Your Catering Business

You know the catering high you get after a successful event? Even though you’re bone-tired, you arrive home, put your feet up, and celebrate—perhaps with a cocktail—reveling in a job well done.

Much like any catered event, your career will end, too. If you want to enjoy that same well-earned satisfaction in your retirement years, you must carefully plan and execute your exit strategy.

Expanding the Borders of BBQ

Across the country, more and more barbecue aficionados are seeking out globally influenced flavors and grilling traditions like Brazilian churrasco. In its 2024 What’s Hot Culinary Forecast, the National Restaurant Association ranked “International BBQ” number three on its top 10 overall trends list. Catching fire are styles ranging from Chilean and Argentinean asado to Japanese yakitori to Korean barbecue, says Helen Jane Hearn, the association’s senior director for enterprise programs.

“We’re also seeing flavor mashups from different cultures, like bulgogi tacos or curry-infused barbecue sauces,” says Hearn.

Grilling with a Purpose

Since its founding, Operation BBQ Relief has served more than 11 million hot meals to those in need, deploying to 106 disaster-affected communities in 36 states and the Bahamas. With a database of 18,000 volunteers in every state, including about 700 who are very active, the organization aims to respond as quickly as possible after disaster strikes, helping people when their need is the greatest.

Eco-Friendly Strategies

Embracing sustainability in the foodservice industry isn’t just a trend; it’s a fundamental shift that encompasses many aspects of your day-to-day operations. If that sounds intimidating or off-putting, it shouldn’t. Many sustainable practices are also just good business, lowering operating costs and adhering to industry best practices.

Peak Creations

Not that long ago with outdoor events, tents tended to be an event planner’s lackluster plan B—something to fall back on if black clouds and a solid drenching threatened your garden party.

Today, though—with new engineering, advanced tech including HVAC systems and electricity, not to mention stylish new formats—tenting systems are serving as full-fledged temporary event venues. Whether you opt for a sleek black conservatory style or a flower-strewn white pole tent, at their best tent installations add both a “wow” factor and functionality.

Saying “I Do” to AI

Artificial intelligence (AI) has been a hot topic in countless industries for years, but only recently have event professionals faced the reality and impact of the tool within their profession. Since COVID, clients are looking to reevaluate how and where they spend their money. Weddings and events have shifted toward DIY crafts and budgeting hacks, and AI has played a vital role in the process.

While there’s not much event pros can do to stop clients from seeking AI hacks for planning, there are ways to embrace the evolution. Following are four ways to say 
“I do” to AI.

Close the Gen Z Gap

Many restaurants and foodservice organizations have cracked the code with Gen Z employees. They’ve developed management habits that have increased their influence over young workers and improved team performance. If you replicate their tactics, you can replicate their results.

Here are three ways to create a work environment that will help build a strong Gen Z team.

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