Industry News

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.

The NACE Experience Conference’s opening reception took place at Hard Rock Live at Universal Orlando. Photo by Harmland Visions, LLC

Stronger Together

In July, well over 300 attendees gathered at the Loews Sapphire Falls Resort at Universal Orlando for the 2022 NACE Experience Conference.

The National Restaurant Association Show will feature multiple Exhibitor Halls and over 900 products.

How to Better Serve & Delight in Today’s New Market

The age-old saying “people eat with their eyes” holds new meaning in today’s post-COVID culture. Not only are you tasked with creating eye-catching displays that spark joy and satisfaction, but you now must also portray your food stations as safe and sanitary.

Experts expect strong social event bookings in 2022.

Outlook for 2022

By all accounts, 2022 is the year of the comeback for the catering and events industry. Yet after a tumultuous 2020 and 2021, stumbling blocks remain—such as the ongoing labor shortage. To get a sense of where we are and where we’re going, CFE asked six industry executives to share what they’re seeing in the marketplace and where they predict we’re headed in the new year.

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