Caterers are designing food stations with two goals in mind: safety and eye-catching presentation By Sara Perez Webber Savvy caterers thoughtfully compose dishes to look good and taste good. When guests walk through an event and pick up their food from stations—rather than wait for their food to come to them—presentation is especially important. Attractive set-ups lure … [Read more...] about Dynamic Stations
Business Tips
Five Reasons You May Need Financing in 2022
Small business funding may be the key for catering and event companies to thrive in the coming years By Matthew Gillman, business finance expert and founder of SMB Compass Small business financing has become increasingly vital to small businesses operating in the hospitality industry over the last few years. In 2020 alone, more than 110,000 U.S. restaurants and drinking … [Read more...] about Five Reasons You May Need Financing in 2022
How to Survive a Surge
With Omicron cases spiking nationwide, it’s more important than ever for restaurants to communicate with their customers By Rhett Doolittle, CEO of Business Warrior COVID-19 Omicron cases are spiking nationwide. On Jan. 18, U.S. Surgeon General Dr. Vivek Murthy said “the next few weeks will be tough,” as the surge hadn’t yet peaked. For restaurants and other … [Read more...] about How to Survive a Surge
Sound Advice
With his award-winning “Behind The Veil” podcast and YouTube show, event planner Keith Willard encourages others in the industry to forge ahead By Sara Perez Webber If you were looking for advice about what to do after the catering-and-events industry came crashing down in 2019, perhaps you tuned into “Behind The Veil.” Event planner Keith Willard launched the weekly … [Read more...] about Sound Advice
Outlook for 2022
Experts share their thoughts on the state of the industry and where it’s headed in the new year By Sara Perez Webber By all accounts, 2022 is the year of the comeback for the catering and events industry. Yet after a tumultuous 2020 and 2021, stumbling blocks remain—such as the ongoing labor shortage. To get a sense of where we are and where we’re going, CFE asked six … [Read more...] about Outlook for 2022
The Cost of an Hour
Understanding the foodservice wage and benefit shift is key to successfully staffing your company By Steve Anevski, CEO and co-founder of Upshift For good reason, industry observers and foodservice professionals have spent months standing at attention for signs of an emerging recovery: resumed corporate events, larger group gatherings, the green light to get back to … [Read more...] about The Cost of an Hour
How to Sell Your Catering Company, Part II
What you need to know if you’re thinking about getting out of the business By Carl Sacks, Certified Catering Consultants As consultants specializing in the catering industry, one of the most frequent questions we are asked is: How do I go about selling my catering business? Many caterers, including some of the most successful catering entrepreneurs, entered the … [Read more...] about How to Sell Your Catering Company, Part II
The Far-Reaching Benefits of CFE Training
Not only do CFE Training online courses educate your employees, they help you stand out from the crowd By Sara Perez Webber To train or not to train? It shouldn’t even be a question. The time and money you invest in training your employees pays off in a variety of ways. And with the online training courses offered by CFE Training, in partnership with Foodservice … [Read more...] about The Far-Reaching Benefits of CFE Training
One Glass at a Time
James Martin developed Copa di Vino, the wine that’s easy to serve and sip By Sara Perez Webber “Why open a bottle when you want just a single glass of wine?” That’s the question that inspired James Martin to develop Copa di Vino. The owner of Sunshine Mill Winery in The Dalles, Ore., Martin came up with the idea for single-serve premium wine while exploring vineyards … [Read more...] about One Glass at a Time
Managing the Foodservice Labor Shortage
Consider the potential legal risk in hiring, firing and keeping staff By Colin Barnacle and Nick Ladin-Sienne In the past 18 months, foodservice businesses have taken drastic measures to survive (and, in some cases, thrive) under pandemic conditions. As events were canceled and demand dropped for catering services, businesses needed to consider changes to staffing … [Read more...] about Managing the Foodservice Labor Shortage
