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.

A Tale of Two Kitchens

While a kitchen renovation may be high on the wish list, it often gets relegated to the backburner due to cost, disruption and the time you know it will take. And yet, it’s often a major key to growth.

Consider the stories of Ridgewells Catering in Washington, D.C., and 24 Carrots Catering & Events in Costa Mesa, California, two of the largest caterers in the country. The first stands on the precipice of a significant renovation. The latter has been basking in the success of its extensive renovation since 2018. Both owners understand that while kitchen rehauls present many challenges, the investment will pay off for years to come.

Brave New Kitchens

When it comes to designing professional kitchens, “efficiency and flexibility will never go out of style, regardless of the trends,” says Marisa Mangani, president of Mise En Place Design in Sarasota, Florida. “It’s all about making money, saving steps, minimizing labor and having built-in flexibility to account for menu changes and staffing changes.”

Managing Risk in 2024

Caution is the byword as the year progresses. The economic environment remains unsettled, especially as the presidential election presents uncertainty. Firms that tighten up their risk management practices will put themselves in a good position to get through the year successfully.

One Footprint, Two Machines

MEIKO is helping operators save time, space and the environment with its new bottle washing system.

With the MEIKO bottle washing system, operators can convert their dishwasher into a machine that thoroughly cleans glass bottles and carafes. The conversion takes less than 3 minutes and can be switched back just as easily.

Serve Hot Foods With Ease

With the Drop-In Induction Dry Well from Hatco, you can ensure that you’re serving food at the right temperature—easily and consistently.

Using induction technology, the Drop-In Induction Dry Well is plumbing-free. So operators don’t have to worry about the cleaning, maintenance and installation that comes with a wet well.

Don’t Miss the Texas Restaurant Show in San Antonio This July

Now in its 87th year, the Texas Restaurant Show will take place from Saturday, July 13, to Monday, July 15, 2024, at the Henry B. Gonzalez Convention Center. With more than 500 exhibitor booths, the Show will serve up delicious food and beverage options, cutting-edge products and equipment, innovative technology, and the latest foodservice news and trends all in one place.

Next-Generation Classics

At the hard-to-get-into pastaRAMEN in Montclair, New Jersey, diners don’t have to decide if their meal will include Italian flavors or Japanese flavors. They’ll get both in such crowd-pleasing dishes as Cacio e Pepe Gyoza and Temomi Ramen Shrimp Scampi.

The restaurant exemplifies a major 2024 food trend in the U.S.: European 2.0. Classic European cuisines such as Italian are evolving stateside and growing in popularity, according to food-and-beverage market research firm Datassential, which identified the trend. Restaurants serving modern European cuisine are opening across the U.S., displaying new ideas, next-generation ingredients and dishes that are lesser-known to U.S. consumers.

The Power of Community

A new catering industry group, Elite Catering + Event Professionals (ECEP), is harnessing the power of the master mind for the benefit of its members.

The group got its start in 2021, in the midst of the COVID pandemic, when executives from four companies came together to elevate the battered catering and events industry through innovation, education and advocacy.

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