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.

At F&B@Sea, attendees could network (above and opposite) and watch live cooking and cocktail demonstrations, including at the pop-up Bacardi Speakeasy Experience (top and left).

Sourcing for the High Seas

Meat protein substitutes, sustainable seafood, and low and no-alcohol beverages—those were a few items cruise lines were interested in sourcing at the recent F&B@Sea trade show.

Jeff Grass

Serving the Hybrid Workforce

According to an article in the Wall Street Journal, citing research by Kastle Systems, in January the average office occupancy rates in 10 major U.S. cities surpassed 50% for the first time since the start of the COVID-19 pandemic.

EVL Events often uses sailcloth tents, paired with farm tables and draping. Photo by Sarah Bridgeman Photography

Fresh Ideas

Starry skies, dappled sunlight, fragrant flowers, gentle breezes—outdoor events come with an innate ambience. Yet even natural beauty can be enhanced. We asked event planners from across the country to share the ways they’re making events in the great outdoors even more memorable.

Chef Lorena Garcia

Latin Flavor

You may have tasted Chef Lorena Garcia’s tapas at the airports in Atlanta, Dallas-Fort Worth or Miami. Or you might have discovered Garcia’s cuisine on a trip to Las Vegas, where her CHICA restaurant occupies an enviable spot at The Venetian Resort on the Strip.

Churned ice cream

What Will Be Hot in 2020?

New York-based hospitality marketing and communications firm Bullfrog + Baum has released its trend forecast for 2020. The company has an impressive prognosticating track record, calling the donut trend in 2012 and predicting the rise of Taiwanese food in 2018, among other successes.

From Vine to Table

Bronco Wine Company’s Joey Franzia discusses industry trends —and why he thinks caterers should be able to double their wine sales in 2020.

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