Consumer interest in climate-smart dining is growing—but foodservice operators aren’t keeping pace. That’s the central finding of the second year of “Closing the Gap: Eater and Operator Perspectives on Sustainable Dining,” a multi-year research study from BITE: Building Impact Through Eaters and Datassential.
D’Amico Hospitality—a leading special events company based in Minneapolis—has been awarded Caterer of the Year by the International Caterers Association (ICA).
AUSTIN BLUES® Smoked Meats are crafted using time-honored techniques—low and slow over 100% natural hardwood logs, by trained pitmasters for up to 16 hours. The result is the kind of barbecue typically reserved for dedicated smokehouses, now made accessible for catering and events.
The CFE News Editorial Advisory Board recently compared notes on one of the industry’s defining business challenges: how to protect profit in an environment where labor, food and operational costs remain stubbornly high. Their conclusion? The strongest operators aren’t relying on one fix.
To better understand how The Breakers creates an employee-centric culture for its culinary staff, CFE News recently sat down with Jeff Simms, The Breakers’ executive chef of banquet culinary. Simms oversees more than 100 banquet and pastry culinarians while helping to deliver cuisine for up to 25,000 guests each month.
By Alexus Medina, senior director of product management, Sabert Spring is packed with several catering touchpoints, from holidays like Easter
This past year, Nick Klug was named Proof of the Pudding’s Chef of the Year at the company’s annual Senior Leadership Conference. The award was presented by Klug’s son (who, he’s proud to note, has taken an interest in a culinary career), and the recognition carries a personal meaning. At its core, the award reflects his leadership.
Since joining Proof of the Pudding in 2017 as executive sous chef, Klug has risen to senior vice president of culinary, shaping experiences across the country—from PGA Tour and Formula 1 events to major venue openings. His path reflects both range and scale, but more importantly, perspective.
Spring has sprung, which means it’s time for the yearly question: Peeps, love ’em or hate ’em?
According to consumer research firm Curion, opinions on the iconic marshmallow chick reflect a nation divided (what else is new?).
At the 2026 New York Restaurant Show, CFE News Editor-in-Chief Sara Perez Webber moderated a candid catering panel featuring four of most respected names in New York catering: Robin Selden and Jeffrey Selden, managing partners of Marcia Selden Catering and Naked Fig Catering; Carla Ruben, founder and CEO of Creative Edge Parties; and Danielle Shapiro, regional director of sales for Elior North America.
Caramelized Pear & Gorgonzola Pizza with Tricolore Salad is the winning recipe of the 2025 Pacific Northwest Canned Pear Service’s CAN DO Challenge.
