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 experience in Paris, the city that sets culinary standards.
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 to eschew animal proteins. A 2023 YPulse survey found that 10 percent of young people describe their diet as vegetarian, vegan or plant-based. Up to 40 percent of consumers 50 and under are actively trying to incorporate more plant-based protein into their diets, according to a study by the United Soybean Board. And 72 percent of Americans describe the need for a more sustainable way of eating as “urgent,” according to an International Sustainable Food Barometer study commissioned by Sodexo.
Following are 10 trends taking root in plant-based dining, as caterers and chefs cultivate menus to meet sprouting demand.
With his 15th cookbook, “Everyday Delicious,” Rocco DiSpirito celebrates what inspired him during the pandemic-induced time at home—a renewed appreciation for “what the core of cooking is all about, which is really taking some ingredients, transforming them, and creating a moment around the table.”
Weeks after opening his newest restaurant in the Hamptons—Il Pellicano Southampton, serving coastal-inspired Italian cuisine—DiSpirito spoke with CFE about the cookbook, food TV, the challenges of catering and his upcoming appearance at the California Restaurant Show in Los Angeles on Aug. 26.
Across the country, more and more barbecue aficionados are seeking out globally influenced flavors and grilling traditions like Brazilian churrasco. In its 2024 What’s Hot Culinary Forecast, the National Restaurant Association ranked “International BBQ” number three on its top 10 overall trends list. Catching fire are styles ranging from Chilean and Argentinean asado to Japanese yakitori to Korean barbecue, says Helen Jane Hearn, the association’s senior director for enterprise programs.
“We’re also seeing flavor mashups from different cultures, like bulgogi tacos or curry-infused barbecue sauces,” says Hearn.
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, not to mention stylish new formats—tenting systems are serving as full-fledged temporary event venues. Whether you opt for a sleek black conservatory style or a flower-strewn white pole tent, at their best tent installations add both a “wow” factor and functionality.
While a kitchen renovation may be high on the wish list, it often gets relegated to the backburner due to cost, disruption and the time you know it will take. And yet, it’s often a major key to growth.
Consider the stories of Ridgewells Catering in Washington, D.C., and 24 Carrots Catering & Events in Costa Mesa, California, two of the largest caterers in the country. The first stands on the precipice of a significant renovation. The latter has been basking in the success of its extensive renovation since 2018. Both owners understand that while kitchen rehauls present many challenges, the investment will pay off for years to come.
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 and Temomi Ramen Shrimp Scampi.
The restaurant exemplifies a major 2024 food trend in the U.S.: European 2.0. Classic European cuisines such as Italian are evolving stateside and growing in popularity, according to food-and-beverage market research firm Datassential, which identified the trend. Restaurants serving modern European cuisine are opening across the U.S., displaying new ideas, next-generation ingredients and dishes that are lesser-known to U.S. consumers.
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 dishes to their liking.
And not only do these stations feature a variety of flavors but their presentation also heightens the appeal, with friendly chef attendants, innovative serving vessels, imaginative designs and clever concepts. We’ve rounded up a variety of successful stations from caterers across the country, featuring savory dishes, desserts and cocktails, and incorporating such customer-favorite trends as live cooking, Asian flavors and next-level charcuterie.
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 Mexican food as their favorite cuisine—and it’s the top choice for those under age 55.
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 four such gurus—whose specialties include eco-friendly, South Asian and destination weddings—to learn more about their businesses and how they’re filling an in-demand niche.
