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.

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.

Expect the Unexpected

What did Bill Hansen do when his bridal client found herself without a wedding dress three hours before her walk down the aisle?

Find out in an excerpt from Hansen’s new book, “Plating Up Profits: Miami’s Catering Icon Dishes Up Lessons for Business Success.”

Tapping into the Experience Economy

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.

Listing Your Business for Sale

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.

Olympic-Sized Lessons

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.

Business Leaders Connect at Plant Based World Expo North America

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.

Nearly 5,000 Attend the California Restaurant Show in Los Angeles

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. 

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