Industry News

The CalZone at T-Mobile Park

Foods That Score

Game-day food has come a long way from peanuts and Cracker Jack. Today’s concession caterers are pleasing fans of every sport—as well as attendees of other live events—by making sure culinary offerings add to the excitement and are part of the attraction.

Windows Catering in Washington, D.C., consults the Monterey Bay Aquarium Seafood Watch list to ensure the seafood it serves—such as this halibut dish—is sustainable.

Going Greener

When Michael Oshman founded the Green Restaurant Association in 1990, he often had to explain what “greening” meant. “Everybody literally brought up Kermit the Frog,” he says with a laugh.

What’s New in Catering

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.

At F&B@Sea, attendees could network (above and opposite) and watch live cooking and cocktail demonstrations, including at the pop-up Bacardi Speakeasy Experience (top and left).

Sourcing for the High Seas

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.

Jeff Grass

Serving the Hybrid Workforce

According to an article in the Wall Street Journal, citing research by Kastle Systems, in January the average office occupancy rates in 10 major U.S. cities surpassed 50% for the first time since the start of the COVID-19 pandemic.

various desserts on a table covered with baby blue cover

Taking the Pulse of the Industry

After years of tumult, what’s the business outlook for 2023? CFE asked experts from the catering and restaurant industries to weigh in.

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