Catering, Foodservice & Events Magazine

The leading trade publication for food service and event professionals

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Peak Creations

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Strategies for taking your tented events from functional to fabulous By Connie Jeske Crane Not that long ago with outdoor events, tents tended to be an event planner’s lackluster plan B—something to fall back on if black clouds and a solid drenching threatened your garden party. Today, though—with new engineering, advanced tech including HVAC systems and electricity, … [Read more...] about Peak Creations

A Tale of Two Kitchens

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How top caterers on the East and West coasts realized the need to gut the past to make room for the future (not to mention cold blasters) By Liese Gardner Picture this…you’re envisioning the future of your business over the next five years. It’s brimming with exciting possibilities—increased client satisfaction, large-scale events, a cohesive team, fruitful brand … [Read more...] about A Tale of Two Kitchens

Next-Generation Classics

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European cuisines are evolving stateside and growing in popularity, with restaurants adding modern twists to traditional dishes By Sara Perez Webber At the hard-to-get-into pastaRAMEN in Montclair, New Jersey, diners don’t have to decide if their meal will include Italian flavors or Japanese flavors. They’ll get both in such crowd-pleasing dishes as Cacio e Pepe Gyoza … [Read more...] about Next-Generation Classics

Feasts for the Senses

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Caterers are revving up their food station creativity, presenting guests with sweet, savory and satisfying options that look as good as they taste By Sara Perez Webber Guests attending catered events these days are likely to find food and drink that’s right up their alley. After all, caterers are coming up with ever-more creative stations where diners can customize … [Read more...] about Feasts for the Senses

The Enduring Allure of Mexican

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Restaurants and caterers who specialize in this popular cuisine find success with traditional recipes and quality ingredients By Sara Perez Webber Whether they’re craving quesadillas, longing for elote or pining for pozole, consumers’ appetite for Mexican cuisine shows no signs of abating. According to market research firm CivicScience, a third of U.S. adults name … [Read more...] about The Enduring Allure of Mexican

Specialty Success

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How planners and caterers who specialize in niche and destination weddings help clients celebrate the weddings of their dreams By Sara Perez Webber When couples decide they want a certain kind of wedding, they often turn to the experts—planners and caterers who specialize. These professionals know how to turn the dreams of their clients into reality. CFE touched base with … [Read more...] about Specialty Success

Time to Celebrate

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Wedding experts share 13 dessert and beverage reception trends By Sara Perez Webber After the vows, it’s time for the “wows”—when the newlywed couple celebrates their union with friends and family. To help make your wedding receptions in 2024 more memorable than ever, we’ve rounded up ideas from industry experts, who share fun and interesting trends they’re seeing in … [Read more...] about Time to Celebrate

Tabletop Trends

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How to deliver big on both style and sustainability this holiday season By Connie Jeske Crane As we head into another busy holiday season, creating holiday tablescapes comes with an interesting tension. Asked about the mood and visual impact their clients want to create for their events, industry experts say their wish lists reflect not only a bold, new aesthetic … [Read more...] about Tabletop Trends

Festive Foods

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As we head toward the busy end-of-year season, caterers share highlights from their holiday menus ’Tis the season to get those holiday menus ready! If you’re still working on the details, get inspired by the highlights shared by the caterers profiled here. But don’t wait too long—according to CFE’s sources, clients are booking early and are eager to celebrate the … [Read more...] about Festive Foods

Going Greener

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The Green Restaurant Association helps foodservice companies reach their sustainability goals By Sara Perez Webber When Michael Oshman founded the Green Restaurant Association in 1990, he often had to explain what “greening” meant. “Everybody literally brought up Kermit the Frog,” he says with a laugh. And while it’s still not easy being green—as Kermit might … [Read more...] about Going Greener