Three dining programs that are part of Chartwells Higher Education—the University of Chicago, Northwestern University and Northeastern University—have been recognized by Food Allergy Research & Education (FARE) for their commitment to food allergy safety.
In 2026, event design continues its evolution from aesthetic exercise to fully integrated experience strategy.
For hospitality-driven events, the intersection of environment, service and storytelling is more important than ever—where furniture, catering and layout are no longer separate considerations, but part of a cohesive guest journey.
If your catering software isn’t delivering the efficiencies you expected, the problem may not be the technology itself. More often, the issues begin long before go-live—during planning, vendor selection and implementation. Here are four problems to watch out for, and how to avoid them.
Chihuahua is one of the only places in Mexico where prickly pear grows endemically, quite literally next to where sotol
This April, the Green Restaurant Association recognized Gilded Tomato Company in Rehoboth, Massachusetts, as the 2026 Greenest Caterer in America.
LUX Catering & Events designed and produced a Visit Salt Lake event for influencers that showcased Utah’s bounty and natural beauty.
When a menu item becomes something you’re known for, you don’t just keep it—you lean into it. And that’s exactly what Hampton by Hilton has done with its famous make-your-own Belgian waffle.
Hampton—one of the world’s largest hotel brands—has elevated the complimentary breakfast offering into a brand standard, a guest engagement tool and a symbol of the service culture it calls “Hamptonality.”
When you invite staff members to help drive the outcome, you create a culture where people want to do better. When they know their opinions matter, they will proactively initiate ideas.
As the summer season gets underway, CFE News convened our Editorial Advisory Board for a wide-ranging discussion on what it really takes to execute outdoor events at a high level—from the first client conversation to the final plate. Following are some of these catering leaders’ tips and strategies.
Maneet Chauhan knows how to win a barbecue battle. The acclaimed chef and restaurateur coached her team of pitmasters to victory on last season’s BBQ Brawl on Food Network. Now she’s back as a coach on the current season, ready to defend her winning legacy.
In an exclusive interview with CFE News, Chauhan opens up about her love of live-fire cooking, the influence of Indian culinary tradition on her BBQ philosophy, and the advice she’d give to operators looking to tap into the soaring popularity of all things barbecue.
