Event Spotlight: Flavors Beyond Borders, a Multi-Chef Gala in Miami
Featured Chefs: Albert Warnaar (Smyth Chicago), Mark Margiotta (pretty to think so), Keith Blauschild (The Cook & The Cork), Yoon […]
Caterer Close-Up: Keith Lord of the Strateje Fourteen Consulting Firm
When Keith Lord launched Strateje Fourteen in January 2020—just weeks before the pandemic shuttered the events industry—he knew one thing for certain. After decades running high-volume restaurants and catering operations, he was ready to “give back and teach others.”
2025 Corporate Holiday Event Trends Caterers Need to Know
As the corporate world regains its social rhythm, this year’s holiday event landscape reveals a significant shift in catering trends. Across the country, companies are moving away from lavish displays and toward meaningful, high-quality experiences that emphasize connection, culture and employee appreciation.
Elevate Your Catering: 4 Packaging Trends for 2026
As catering evolves, packaging continues to play a critical role in the customer experience. From food safety and performance to waste reduction and circularity, packaging is a way foodservice establishments can elevate their catering offerings. In 2025, we saw several innovations in food packaging, and we anticipate these trends will continue to expand in 2026.
Top Caterers Share Advice and Strategies at Florida Restaurant Show
Between them, they’ve catered everything from papal visits to intimate backyard weddings. But when Warren Dietel, Bill Hansen and Kevin Lacassin took the stage at the Florida Restaurant Show in Orlando in November, they came ready to talk about something more universal than their most glamorous gigs: the nitty-gritty of running a catering business in 2025.
What’s Hot: National Restaurant Association Forecasts Menu Trends for 2026
The National Restaurant Association released its highly anticipated 2026 What’s Hot Culinary Forecast, highlighting the trends set to shape America’s menus in the coming year. The report, based on insights from hundreds of culinary professionals surveyed in October 2025, reveals that nostalgia, comfort and “flavor escapism” are defining consumer desires in 2026.
Overserving: What You Need to Know
Football season is in full swing, then there’s “Drinksgiving,” then New Year’s Eve, followed by the Super Bowl! The fall/holiday
Event Spotlight: Cattle Baron’s Ball in Dallas
For the third consecutive year, Vestals Catering catered the Cattle Baron’s Ball—the world’s largest single-night fundraiser for the American Cancer Society. More than 3,200 guests attended the Oct. 25th event, where they were entertained by headliner Post Malone—an alum of the Metroplex’s Grapevine High School. To support the cause, Vestals donated a significant amount of food and labor to the event.
Landmark Experiences Aims to Redefine Luxury Hospitality at Large-Scale Events
Super Bowl tailgates with Navajo fry bread in Phoenix—and Cuban pastelitos in Miami. Full coffee and affogato bars, customizable with a plethora of candy and toppings. Reusable serviceware, specialty cocktails and seasonal produce sourced locally.
Clearly, this isn’t your grandfather’s large-scale catering.
It’s what guests will find, however, when they attend a prestigious major event catered by Landmark Experiences, which is meeting the demand for high-quality food and presentation at citywide functions. The initiative, recently launched by Elior North America (ENA) Dining and Events, brings together the company’s five catering brands—Constellation Culinary Group, Abigail Kirsch, Design Cuisine, Corporate Chefs and Lancer Hospitality.
Research Proves That In-Person Events Boost Morale and Wellness
By Allison Freeman, Element Event Solutions When it comes to holiday events, if you build it, they will come—and leave
