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.

Sustainable New Year: How Caterers Can Go Green in 2026

Focus on your trash. It may sound unsexy, but it’s a game-changing place to start if you’re serious about making your catering business more sustainable in 2026.

That’s one of the tips from Steve Short, a longtime sustainability expert who’s the COO of the Steve Short Culinary Team and Atlasta Catering in Phoenix, and a member of the CFE News advisory board. CFE News asked Short for the practical guidance he’d give other caterers looking to make meaningful sustainability changes in the new year.

Caterer Close-Up: Mary Rohan of Miami’s Bill Hansen Catering

Black-and-white photos of the beach line the walls of Mary Rohan’s office at Bill Hansen Catering in Miami. They’re a calm counterpoint to the constant motion outside the door—and a clue to the flavor point-of-view she brings to one of the city’s busiest catering operations: Caribbean-inspired cooking with a global lens.

Event Spotlight: Preview of Antigua and Barbuda’s Culinary Month 2026

On Nov. 19, 20025, the Antigua and Barbuda Tourism Authority (ABTA) hosted an exclusive media preview to celebrate the official launch of Culinary Month 2026 at the prestigious Platform by the James Beard Foundation at Pier 57 in Manhattan. The intimate dinner brought together top‐tier U.S. media, culinary influencers and industry tastemakers for an immersive introduction to the flavors, talent and creative spirit that define Antigua and Barbuda’s culinary identity.

2026 Wedding Trend: Creating Experiences with Guests in Mind

If there’s one wedding trend poised to fully solidify in 2026, it’s this: Couples are designing their celebrations with guests squarely in mind. From how budgets are allocated to how weekends are structured, the focus has shifted from checking traditional boxes to creating memorable, immersive experiences for the people in the room.

Plant Based World Expo 2025: Promising a Fertile Future

The 6th annual Plant Based World Expo (PBWE) North America sowed the seeds for an industry resurgence. The event—which took place Dec. 2-3 at New York City’s Javits Center—combined a lineup of educational programs and a selection of plant-based food product lines, many new to market and most targeting foodservice.

Caterer Close-Up: Jeremy Langemann of Bingemans in Kitchener, Ontario

Before Chef Jeremy Langemann—executive chef of Bingemans Catiner ever set foot in a professional kitchen, his love of food was kindled in the warm, familiar embrace of his grandparents’ home. It was there, in the heart of a Mennonite household, that the first sparks of his culinary passion began to grow.

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