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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.

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.

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.”

Introducing CFE News: Fresh Look, Same Trusted Source

We’re thrilled to announce that Catering, Foodservice & Events (CFE) has a new name—CFE News—and a new digital-first direction.

Perez Webber Media Group acquired the leading trade publication and digital communications platform from International Media Group, Inc., and former publishers Klaas and Antoinette De Waal. The new CFE News is led by longtime Editor-in-Chief Sara Perez Webber (editor since 2010) and Publisher Jay Webber, who will build on the publication’s legacy as the premier news source for catering, foodservice and events professionals.

Social Media Strategies

How much do people “like” you? Are engaged couples engaging with you online? Are you feeding customers who found you through your feed?

To learn more about how to increase interaction with potential clients through social media, CFE turned to two experts: Liese Gardner, a content strategy specialist who has advised hundreds of hospitality clients about their social media tactics since 2004; and Dora Fudali, marketing director for Bill Hansen Catering in Miami, who has organically grown the company’s social media follower count by about 10,000 since 2018. They shared some of their top strategies for creating powerful posts and expanding your virtual audience.

A Breath of Fresh Air

The allure of the great outdoors is proving irresistible to a growing number of catering clients.

“At Constellation Culinary Group, we’ve seen a continued and growing preference for outdoor events across a wide variety of occasions,” says Katia Ponomareva, director of catering for off-premise events. “The pandemic certainly reshaped how people think about gathering spaces, elevating the appeal of fresh air and natural surroundings.”

To meet the rising demand for outdoor affairs, caterers and venues across the country are creating events that are a breath of fresh air.

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