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Catering Foodservice & Events Magazine

Catering, Foodservice & Events Magazine

The leading trade publication for food service and event professionals

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Foodservice Equipment

Small Plates, Big Impact

March 3, 2025 by Sara Perez Webber

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

February 8, 2025 by Sara Perez Webber

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

August 30, 2024 by Sara Perez Webber

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

May 5, 2024 by Sara Perez Webber

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

May 4, 2024 by Sara Perez Webber

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

July 5, 2023 by Sara Perez Webber

The PreciTaste AI kitchen management system, one of the 2023 KI Award recipients

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

August 11, 2021 by CFE Editor

Being mobile helped many food trucks survive the pandemic.

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?

June 11, 2021 by CFE Editor

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

June 23, 2020 by CFE Editor

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

May 5, 2020 by CFE Editor

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

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