’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 season!
Adherents of plant-based diets have more fast-food options than ever. Want a meat-free Whopper at Burger King? No problem—have it your way. Looking for dairy-free milk at Starbucks? You can choose from four varieties.
The next chapter of the catering industry is finally beginning to take shape following years of significant challenges brought on by a once-in-a-generation pandemic.
Meat protein substitutes, sustainable seafood, and low and no-alcohol beverages—those were a few items cruise lines were interested in sourcing at the recent F&B@Sea trade show.
Low and slow cooking, lips and fingers sticky with fiery-sweet sauces, and a warm, communal vibe around the table. In America, there is a deep connection with and appreciation for barbecue, rooted in traditions that stretch back centuries.
In the thankfully-behind-us days of the COVID pandemic, the popularity of picnics soared. Picnics, after all, provided a way for people to socialize and enjoy a meal outdoors, without having to worry about indoor dining restrictions.
April is Earth Month—an ideal time to look at the sustainability initiatives taking center stage in many service businesses today. At Elior North America, for example, leadership is committed to doing good by serving healthy, delicious food while making a positive impact on communities and the environment.
The sky’s the limit when it comes to food station variety. But which ones are most popular with clients and guests? CFE asked six caterers to share details of noteworthy station and buffet offerings. Their answers reflect the trends driving event station set-ups—and may inspire your own station creation.
The Specialty Food Association (SFA) Trendspotter Panel has predicted what will be hot in specialty food for 2023. The panel was comprised of professionals from diverse segments of the culinary world.
While the countries surrounding the Mediterranean—from southern Europe to northern Africa to southwest Asia—vary in culture, customs and cuisine, the traditional diets eaten in those countries share many of the same principles.
