Dede’s Table Watermelon Popsicles
From Chef Theresa Farrell, a Los Angeles social media influencer known as Dede’s Table, this recipe features The Perfect Puree Kiwi Puree.
Cocktail Recipe: The Original Tequila Sunrise
It’s not just another tequila sunrise—it’s the Original Tequila Sunrise recipe from the Arizona Biltmore in Phoenix.
Feeding the Games: How the University of Minnesota Catered the Special Olympics
When 3,000 athletes descended on the University of Minnesota to compete at the 2026 Special Olympics USA Games, Chartwells Higher Education’s dining team was ready to feed them well.
More than 110,000 meals were served over nine days in June at 15 locations across the Twin Cities campus. In addition to the competitors, the Chartwells team served coaches, volunteers, officials and the ESPN crew.
Indian Dal Bowl
Recipe for Indian Dal Bowl, a curry dal served over a bowl base of brown rice with sautéed spinach, sautéed mushrooms and shredded carrots
13 Food and Beverage Trends to Watch in 2026
During the recent 2026 Midyear Trends Event webinar by Datassential—the food and beverage market research firm—trendologists Jaclyn Marks and Renee Lee Wege highlighted the emerging flavors, ingredients and culinary concepts that are shaping menus across the country. For catering and foodservice operators, the trends offer plenty of inspiration and food for thought.
Storm Recovery Checklist for Restaurants: The First 72 Hours
Severe weather is becoming a fact of life in nearly every corner of the country. For restaurants and other foodservice operators, the earliest decisions you make after a storm are often the most financially important ones.
Less Alcohol, More Experiences: Catering to the Sober-Curious Guest
If you cater events or plan them for a living, you’ve probably felt the ground shift. The open bar isn’t the centerpiece it used to be. More guests are reaching for something non-alcoholic without a second thought, and they’re not apologizing for it.
Founding Farmers’ Dan Simons: “Catering Is a Cousin, Not a Sibling, to Restaurants”
When Dan Simons and his partners launched Founding Farmers Co. Catering & Events in 2022, they weren’t starting from zero. They had a very strong base—a celebrated high-volume restaurant group with nine locations in the Washington, D.C., area and another in Pennsylvania. What the Founding Farmers team discovered with their successful catering arm is that the business is harder than it may seem.
José Andrés on Bringing the Spirit of Spain to the Table
In an exclusive interview with CFE News Editor-in-Chief Sara Perez Webber, renowned chef José Andrés—author of the new book “Spain My Way”—shares his thoughts on how to add Spanish cuisine to a catering menu, the importance of giving guests context for what they are eating and the simple lesson about generosity that has stayed with him since childhood.
Multicultural Catering: Tips for Authentic Indian Cuisine at Corporate Scale
Every multicultural menu carries cultural stakes. But Indian cuisine for a South Asian diaspora audience is a specific category of difficulty that most catering operators underestimate, for one reason: the guests are the experts.