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.

Report: Restaurant Industry Forecast to Achieve Measured Growth in 2026

America’s restaurant industry is poised for a year of measured growth, though a cooling labor market, persistent cost pressures and cautious household spending will continue to challenge operator margins.

According to the National Restaurant Association’s 2026 State of the Restaurant Industry report, total restaurant and foodservice sales are projected to reach $1.55 trillion, and restaurant operators are forecast to add more than 100,000 jobs.

Catering Trends: Small Plates Make a Big Impact

The once-ubiquitous heaping buffet platter is losing its place at the table. At corporate gatherings and weddings alike, caterers are seeing a decisive shift toward smaller, more curated food experiences that prioritize presentation and guest engagement over portion size.

That was among the key takeaways from the inaugural meeting of the CFE News Editorial Advisory Board, held this month. The board brings together leading U.S. caterers to discuss the trends and challenges shaping the industry.

Event Spotlight: LUX Catering’s Dreamy Supper Club Experience in Salt Lake City

In autumn 2025, Reverie No. 1 marked the launch of LUX Catering & Events’ LUX Supper Club series, an immersive, chef-led dining experience designed to blur the lines between food, art, memory and imagination [four additional dinners will take place this year]. Some 51 guests dined at one long communal table overlooking the city skyline, creating an atmosphere that felt intimate, cinematic and quietly transportive.

The Brown Derby’s Grapefruit Cake

A recipe from the iconic Brown Derby restaurant, reprinted with permission from “Citrus, Illustrated” by George Geary, Chronicle Books, 2026

Study Ranks Top States for Culinary Industry Growth

Texas leads the nation for the most projected culinary industry jobs by 2032, according to a study by Auguste Escoffier School of Culinary Arts.

The state-by-state breakdown analyzed national and state-level employment projections, comparing projected trends and actual growth across all 50 states.

How Explora Journeys Creates Luxury Dining at Sea

With à la minute execution, a vast array of house-made products and sophisticated supply-chain leverage, Explora Journeys—the luxury cruise line launched by MSC Group—is making culinary identity a central pillar of the brand. Guests won’t find any mass-produced, boring buffet lines here. Instead they’ll discover an all-day dining venue modeled after a European food hall, with 17 chef-attended live stations—and much more.

Expert Safety Tips: Understanding Fire Hazards in Your Kitchen

In 2021, more than 398,000 people in the U.S. needed medical care for burns, according to the CDC, and a claims-based analysis from 2020 reported 698,555 burn-related insurance claims. Meanwhile, the latest data shows that 8,000 fires break out at restaurants every year.

Event Spotlight: Landmark Experiences Caters Mubadala Citi DC Open

What does it take to feed more than 80,000 guests, athletes, media and VIPs at one of the oldest and most prestigious tennis tournaments in the U.S.? For Landmark Experiences, the feat involved careful advance planning and thoughtful collaborations with local standout chefs.

Last July, Landmark Experiences delivered the robust F&B program at the Mubadala Citi DC Open. A newly launched initiative from Elior North America’s Dining & Events, Landmark specializes in large-scale, high-profile events and brings together sister brands including Constellation Culinary Group, Abigail Kirsch and Design Cuisine.

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