Weathering the Storm (Part 2)
2020 wasn’t supposed to be this way. The COVID-19 crisis and the resulting devastation in the industry have waylaid all the plans catering companies may have had for the
Industry Leaders
Weathering the Storm (Part 1)
2020 wasn’t supposed to be this way. The COVID-19 crisis and the resulting devastation in the industry have waylaid all the plans catering companies may have had for the year. Yet even while they’ve had to make tough, emotional decisions, caterers are responding to the times with characteristic grit and optimism.
Leading Through Troubled Times
When Doug Quattrini, CPCE, assumed his yearlong post as president of the NACE National Board on Jan. 1, it’s safe to say he had no idea what he was in for. A 13-year member of the National Association for Catering & Events (NACE), Quattrini had served as president-elect for the
Latin Flavor
You may have tasted Chef Lorena Garcia’s tapas at the airports in Atlanta, Dallas-Fort Worth or Miami. Or you might have discovered Garcia’s cuisine on a trip to Las Vegas, where her CHICA restaurant occupies an enviable spot at The Venetian Resort on the Strip.
From Vine to Table
Bronco Wine Company’s Joey Franzia discusses industry trends —and why he thinks caterers should be able to double their wine sales in 2020.
Marrying Resources
Julie Mead of The Knot Worldwide explains how WeddingPro connects event pros with clients, and shares insight into top wedding trends. The Knot and WeddingWire—two leading wedding planning resources—joined together to launch WeddingPro, the largest marketplace and community for wedding professionals.
Desert Bounty
How Executive Chef Paul Hancock is establishing a farm-to-fork culinary oasis at Southern California’s Miramonte Indian Wells Resort & Spa
By Sara Perez Webber
Growing up on a small North Carolina island, Paul Hancock remembers exchanging fresh eggs with neighbors for goat cheese and milk, and standing on a chair next to his grandmother as she made collard greens and cornmeal dumplings.
On the Fast Track
With the first Prova Pizzabar satisfying commuters and visitors alike in New York’s Grand Central Terminal, Chef Donatella Arpaia plans to open more nationwide—the latest venture in her remarkable career
By Sara Perez Webber
Donatella Arpaia beat out more than 300 competitors for her fast-casual restaurant’s spot at Grand Central Terminal in New York.
Profile – The Art of Catering
By Sara Perez Webber As CEO, Simon Powles orchestrates the success of Starr Catering Group, which serves customers at iconic