Leading hospitality groups including Hilton, Accor, Marriott, Mandarin Oriental and IKEA are now collectively saving more than $100 million a year by cutting food waste across their kitchens—enabled by AI-powered food waste tracking from Winnow.
The National Restaurant Association released its highly anticipated 2026 What’s Hot Culinary Forecast, highlighting the trends set to shape America’s menus in the coming year. The report, based on insights from hundreds of culinary professionals surveyed in October 2025, reveals that nostalgia, comfort and “flavor escapism” are defining consumer desires in 2026.
All 152 MISSION BBQ locations are now available on ezCater, marking the restaurant brand’s first appearance on a third-party marketplace. The relationship gives the fast-casual restaurant chain access to large workplace food orders without the cost of building a corporate sales team.
By Sara Perez Webber ’Tis almost the season—will your stockings be stuffed with holiday bookings? In what may be a
With more than 2,000 active users, Mango University from the National Mango Board teaches the language of “mango.” Consider it a culinary Duolingo—like the language-learning site, the dual-track educational platform helps foodservice professionals master how to use mangos, starting with the basics.
In August, thousands of restaurant, pizza and foodservice professionals convened at the Anaheim Convention Center for the 2025 California Restaurant Show featuring the Pizza Tomorrow Summit Pavilion and newly launched Taste of Asia Pavilion.
The event drew more than 7,000 registrants. More than 87% of verified attendees were decision-makers from leading brands such as Disney, the Los Angeles Dodgers, Alaska Airlines, Din Tai Fung and The Cheesecake Factory. Additionally, 47% of verified attendees were independent operators and 36% represented multi-unit establishments.
Proof of the Pudding, a leader in premium catering for cultural landmarks, state-of-the-art convention centers, sports and entertainment arenas, and college stadiums, announced its Dallas market expansion by welcoming Gil’s Elegant Catering to its team.
Gen Z consumers (those born between 1997 and 2012) like to experience new food and cuisines, and will go out of their way to eat at a restaurant that offers convenience and better customer service.
Those are two insights from YouGov Profiles, a continuous, nationally representative survey, conducted in July 2025.
We’re thrilled to announce that Catering, Foodservice & Events (CFE) has a new name—CFE News—and a new digital-first direction.
Perez Webber Media Group acquired the leading trade publication and digital communications platform from International Media Group, Inc., and former publishers Klaas and Antoinette De Waal. The new CFE News is led by longtime Editor-in-Chief Sara Perez Webber (editor since 2010) and Publisher Jay Webber, who will build on the publication’s legacy as the premier news source for catering, foodservice and events professionals.
Miami caterer Bill Hansen—CEO of Hansen Group and Bill Hansen Catering—celebrated his 80th birthday on Aug. 16 with 300 guests at the Kovens Conference Center at Florida International University (FIU) in North Miami.
The event also marked the unveiling of the Bill Hansen Catering & Events Laboratory at FIU. The lab will provide students in FIU’s Chaplin School of Hospitality & Tourism Management with hands-on training in event management.
