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
Foodservice Equipment
Progress in Cold Chain Logistics
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
4 Ways to Boost Visual Appeal in Catering
In today’s fiercely competitive market, it pays to make sure your food looks as good as it tastes By Alexus Medina, Director of Product Management, Sabert In the world of catering, first impressions are everything. Caterers who fail to showcase their best from the get-go will likely never have the opportunity to change that initial perception. The pressure to stand … [Read more...] about 4 Ways to Boost Visual Appeal in Catering
A Tale of Two Kitchens
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
Brave New Kitchens
Professional kitchen design and equipment are evolving with the times By Sara Perez Webber When it comes to designing professional kitchens, “efficiency and flexibility will never go out of style, regardless of the trends,” says Marisa Mangani, president of Mise En Place Design in Sarasota, Florida. “It’s all about making money, saving steps, minimizing labor and having … [Read more...] about Brave New Kitchens
The Right Stuff
Your kitchen equipment can make or break your profitability, with new innovations saving time and money By Sara Perez Webber If you’re looking to save time and money in the kitchen—and who isn’t?—make sure you’re up-to-date on the latest innovations taking place in foodservice equipment. According to industry experts and manufacturers, many of the products and appliances … [Read more...] about The Right Stuff
On The Road Again
Food trucks offer a mobility that helped businesses chart a course through the pandemic By Sara Perez Webber Have food, will travel. When it came to weathering the pandemic, being on wheels helped some food trucks stay in business. Mobility is a huge advantage for food trucks,” says Ross Resnick, co-founder and CEO of Roaming Hunger, a booking marketplace for more than … [Read more...] about On The Road Again
What’s Working in the Kitchen?
Five features buyers are looking for in professional foodservice equipment By Sara Perez Webber The COVID-19 pandemic changed a lot in our world, but has it changed what restaurants and caterers are looking for in foodservice equipment? Absolutely, say manufacturers. CFE talked to executives from five companies in the industry who say foodservice operators are looking … [Read more...] about What’s Working in the Kitchen?
Transition to Takeout
Products that will enhance presentation and packaging as many caterers focus their operations on pickup and delivery In March, many caterers had to swiftly transition to a pickup and delivery model, as required social distancing due to COVID-19 resulted in a mass cancellation of events. Adapting to a new mode of business requires new products. Catering Magazine asked the … [Read more...] about Transition to Takeout
Tools of the Trade
How foodservice equipment manufacturers are meeting the demand for products that save time and energy while boosting profits By Sara Perez Webber They say too many cooks in the kitchen spoil the broth. But what about too many appliances in the kitchen? The wrong type or size of foodservice equipment can certainly hinder performance, affecting output and profits. That’s … [Read more...] about Tools of the Trade
