Catering, Foodservice & Events Magazine

The leading trade publication for food service and event professionals

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Eco-Friendly Events

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10 Sustainable Strategies for Going Greener By Sara Perez Webber There’s a growing appetite for sustainable events. Are you meeting the demand? According to a recent report from Food for Climate League and Datassential, the foodservice industry research firm, 79 percent of consumers plan to eat more sustainably in the next year. That includes 33 percent who say they … [Read more...] about Eco-Friendly Events

Advocating for Change

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Thanks to ECEP’s efforts, caterers are taking their place at the government table By Liese Gardner Change and upheaval can be powerful catalysts for action. This was precisely the case for the founding members of Elite Catering + Event Professionals (ECEP) as they faced the second year of the COVID-19 pandemic in 2021, which brought a devastating ripple effect to their … [Read more...] about Advocating for Change

Small Plates, Big Impact

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How two ECEP members—Ridgewells Catering and Behind the Scenes Catering & Events—create food stations that elevate events and surpass guest expectations By Sara Perez Webber A senior event designer at Ridgewells Catering in the Washington, D.C., area, Mary Margaret Hart follows a general rule of thumb when creating a food station or buffet. “You never put anything … [Read more...] about Small Plates, Big Impact

Progress in Cold Chain Logistics

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Smart technologies are helping foodservice businesses ensure food quality and safety By Nick Fryer, Sheer Logistics When the risk of food spoilage and foodborne illness is mitigated, your customers are satisfied, and your business grows. Cold chain logistics—the storing, handling and transporting of temperature-sensitive items—play an essential role in ensuring food … [Read more...] about Progress in Cold Chain Logistics

What’s In for Going All Out

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Take your weddings to the next level with these 15 trends By Sara Perez Webber When it comes to their weddings, couples these days don’t follow the herd. Eschewing cookie-cutter affairs, brides and grooms are letting their personalities shine through in every aspect of their big celebrations, from the cuisine to the décor to the entertainment. Despite each wedding’s … [Read more...] about What’s In for Going All Out

Listing Your Business for Sale

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Tips for determining the value of your company and presenting it to potential buyers By Dale Vaillancourt As a caterer, you know that meticulous preparation is the key to a successful event. If you don’t put in the work beforehand, you won’t achieve satisfying results for you and your clients. The same philosophy applies to selling your catering business. With … [Read more...] about Listing Your Business for Sale

Olympic-Sized Lessons

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An interview with John Crisafulli of Behind the Scenes Catering, who's catered for 13 Olympic Games John Crisafulli—ECEP founding member, and president and CEO of Behind the Scenes (BTS) Catering in San Diego—has produced food at 13 Olympic Games. He’s seen it all, from Covid restrictions to frustrating red tape to perhaps the most exciting challenge—preparing a culinary … [Read more...] about Olympic-Sized Lessons

Plant-Based Power

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10 trends taking root in plant-based dining By Sara Perez Webber Whether they’re vegan, vegetarian or simply want to eat less meat, consumers are increasingly embracing plant-based diets. According to a 2023 Gallup survey, 4 percent of Americans are vegetarian and 1 percent are vegan. That doesn’t tell the whole story, however. Younger consumers are far more likely … [Read more...] about Plant-Based Power

Expanding the Borders of BBQ

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How international grilling traditions and flavors are catching fire By Sara Perez Webber The smoke-filled air made it hard to see when Luis Leite and Iago Santana launched their Brazilian churrasco business in 2022. The brothers were grilling up a storm at their first gig on Father’s Day weekend at Charter Oak Brewery in Danbury, Connecticut. As the smoke dissipated, … [Read more...] about Expanding the Borders of BBQ