Nevis recently wrapped up its four-day Mango Festival, held annually in July. For caterers and foodservice operators, the festival offers a useful case study in ingredient-driven experiential dining: Take something distinctive to your region, give guests multiple ways to experience it, and sell the story surrounding it—not simply the food itself.
How Denver’s Footers Catering pulled off a 1,200-guest event across three distinct spaces, two floors and eight culinary experiences.
After more than 50 years in the catering business, Bill Hansen has overseen his share of spectacular weddings. But this time, the longtime Miami caterer had a very different role: groom.
LUX Catering & Events designed and produced a Visit Salt Lake event for influencers that showcased Utah’s bounty and natural beauty.
For two days each spring, the best of New England’s restaurant and bar industry converges on one show floor, the New England Restaurant & Bar Show. The region’s largest restaurant, bar, and foodservice event returns April 26 and 27 at the Thomas M. Menino Convention & Exhibition Center, organized by the Massachusetts Restaurant Association. More than 300 exhibitors and brands will be on hand across two days of exhibits, pavilions, culinary demos, and education sessions — all included with registration.
On the evening of January 24, 2026, culinary storytelling took root at Ford’s Farm in South Florida, as some of Miami’s most innovative chefs joined forces with a visionary farmer for an extraordinary farm-to-table dinner experience.
For Centenary College of Louisiana’s bicentennial gala in Shreveport, Sodexo ensured the culinary experience was worthy of the historic milestone.
The Spotlight Centenary gala in late 2025 brought together donors, alumni and campus leadership to celebrate the college’s 200th anniversary. A longstanding campus partner, Sodexo—led by General Manager Shanta Chatman and District Chef Norman Hunt—worked closely with college leadership to build a menu that felt elevated without alienating a wide-ranging guest list.
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 International Students Organization and Sodexo at BHSU proved it’s a small world after all with its annual International Food Festival in November 2025. Students representing nine countries—and one international BHSU staff member—prepared dishes from their home cultures alongside Sodexo chefs, offering attendees an opportunity to experience personal recipes tied to home and heritage.
With the Rocky Mountains as its backdrop, the upcoming MIBE Summit—taking place Jan. 25-27 in Denver—is embracing a theme that feels especially fitting.
“It’s called ‘Unleash Potential,’ and it’s the idea that we’re all summiting our own mountain,” says Anthony Lambatos, the founder of MIBE (Make It Better Every Day), a culture-building and training organization for business leaders. “We all have our own challenges. How are we going to get to the top?”
