What Michelin Training Actually Changes in a Catering Operation
When Michelin discipline is applied correctly to a catering operation, decisions are not made during service. They were made hours, sometimes days, before the first guest arrived.
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Rudy’s Hospitality Group Builds a New Model for Corporate Dining
With five corporate clients in Metro Detroit and plans to expand, Rudy’s Hospitality Group has created a template for transforming traditional workplace cafeterias into hospitality-driven dining destinations.
How World Equestrian Center–Ocala Became a Culinary Destination
When it comes to its culinary scene, World Equestrian Center–Ocala isn’t horsing around. In fact, the first employee hired at the largest equestrian complex in the United States wasn’t a riding instructor or horse trainer. It was an executive pastry chef—2025 James Beard Semifinalist Yohann Le Bescond.
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.
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.
Event Spotlight: Wedding at the Drummond Ranch
In May 2025, the team at Houston-based A Fare Extraordinaire took their talents on the road to cater this 471-guest wedding for Paige Drummond and David Andersen. The celebration took place against the sweeping backdrop of the bride’s family ranch—recognizable to fans of the Food Network’s The Pioneer Woman, hosted by Paige’s mom, Ree.
No Kitchen, No Problem: Sodexo Reimagines Hospitality for National Conference in New Orleans
When Loyola University New Orleans welcomed more than 400 Jesuit higher education leaders for the 2025 JASPA 5-Year Summer Institute
CFE News Introduces Inaugural Editorial Advisory Board
CFE News is proud to announce the formation of our
inaugural Editorial Advisory Board, featuring nine prominent catering professionals from across the country.
These respected industry leaders will provide insight, guidance and expertise to help shape the digital news outlet’s editorial direction and ensure that CFE News continues to serve as a trusted voice for catering, foodservice and event professionals.
Strong Early Bookings Point to a Festive Holiday Event Season
By Sara Perez Webber ’Tis almost the season—will your stockings be stuffed with holiday bookings? In what may be a
Caterer Close-Up: Ken Barrett-Sweet of Boston’s The Catered Affair and Folio
Long before he stepped into Le Cordon Bleu in France, Ken Barrett-Sweet’s culinary journey began in Alabama with a simple recipe: one wise grandmother and a set of well-worn pots and pans.
“I must have had four or five,” he recalls. “While other kids played with dolls, I played chef. My grandmother gave me her old cookware, and I’d mimic her every move.”