With five corporate clients in Metro Detroit and plans to expand, Rudy’s Hospitality Group has created a template for transforming traditional workplace cafeterias into hospitality-driven dining destinations.
Chartwells Higher Education, a recognized leader in contract food management, has released its 2026 Fall Flavor Forecast, identifying the five food, beverage and dining trends that will inspire campus menu planning this semester.
Early claims reporting of employee injuries allows insurers to begin investigating and managing a claim while the facts are fresh—and can help reduce delays, disputes and potentially higher costs.
Simply put, the sooner a claim is received, the sooner it can be processed, managed and brought to a resolution.
Now is the time for caterers to take stock of their fall and holiday offerings, like hot comfort foods and seasonal sides, and ensure their packaging is ready to deliver quality and customer satisfaction.
Recipe for Grilled Shrimp Risotto, developed by Director of Culinary Samuel Kim at Deborah Miller Catering & Events in partnership with Ease Hospitality.
Beverages are becoming one of the most dynamic and innovative growth drivers in the restaurant industry, according to the National Restaurant Association’s 2026 Restaurant Beverage Trends report.
Three catering company members of ECEP share their Google Ads marketing strategies—and explain why they’re treating it as one piece of a much larger playbook.
Puff ’n Stuff Catering—one of Florida’s leading full-service catering and event companies—has expanded to Greater Miami. The company opened a commissary kitchen in Coral Gables and brought on veteran Miami Chef Dewey LoSasso to lead its South Florida culinary operations.
Element Event Solutions, Canada’s premier national provider of rentals, tents and event services, has launched its Fall Collection, featuring three design directions. “Our new offerings give caterers, event planners and everyday hosts new ways to bring their vision to life this season,” says Hope Mastrokalos, vice president of product and market strategy.
Whether you run a bar, restaurant or catering operation, the challenge is fundamentally the same: deliver a great guest experience repeatedly, even when the staff, venue, volume and pressure change.
