What did Bill Hansen do when his bridal client found herself without a wedding dress three hours before her walk down the aisle?
Find out in an excerpt from Hansen’s new book, “Plating Up Profits: Miami’s Catering Icon Dishes Up Lessons for Business Success.”
The “experience economy” refers to consumers prioritizing experiences over material possessions. For some, this preference aligns with their minimalist lifestyle, while others may be spurred on by social media and “FOMO” (fear of missing out). Regardless of motivation, consumers are increasingly craving dining experiences that go beyond simply eating and enjoying a meal.
ezCater, the #1 food tech platform for workplaces, today released its third annual Lunch Report, revealing new insights into employees’ lunch habits. Although 98% of employees recognize the benefits of lunch breaks on job performance and productivity, nearly half (49%) skip lunch altogether at least once a week.
Plant Based World Expo North America, the leading 100% plant-based trade event, marked its fifth event presenting the future of the plant-based industry to retail and foodservice professionals at the Javits Center in New York City. The event highlighted the accelerating innovation and longevity of the plant-based sector, setting the stage for what’s next in food and beverage, and bringing it to key stakeholders in the food industry.
In late August, nearly 5,000 restaurant, pizza and foodservice industry professionals, representing a 51% increase in buyers, were at the Los Angeles Convention Center for the California Restaurant Show, which for the first time included the Pizza Tomorrow Summit Pavilion.
The sold-out trade show floor featured 220-plus exhibiting companies, with 50% of them new to the show, offering new food, drinks, technology, equipment, tableware and much more. The education program, developed in partnership with the California Restaurant Association and a brand-new Conference Advisory Board, featured 60-plus speakers, dozens of culinary competitions, demonstrations, and a sold-out Food and Wine pairing. The tradeshow and conference was co-located with the Coffee Fest Los Angeles, which attracted thousands of additional coffee shop owners and industry professionals.
For foodservice companies committed to sustainability, packaging presents an ongoing challenge. After all, your food needs to get into the hands of customers. But how do you do it in a way that minimizes waste?
Steve Short, COO and chief culinary officer of Steve Short Culinary Team (SSCT) in Phoenix, has been focusing on such solutions for years. “We are convinced that if you are in the food and hospitality business, you have an obligation to handle your waste and your food from start to finish,” says Short.
Now, more than ever, visual appeal in catering has become one of the most important aspects of creating a successful business. Research has proven that how foods are served or plated impacts people’s perception of their flavor. It also affects people’s subsequent food choices—whether they go in for seconds or become repeat customers.
Thankfully, caterers can take several steps to improve the visual appeal of their offerings without changing much about how they operate. Here are four ways to make any catering offering look better and, in turn, increase the likelihood of landing more repeat customers.
In today’s dynamic hospitality landscape, trends come and go like the seasons. However, some developments transcend short-lived fads, shaping the industry’s future in profound ways. Released this June, the ECEP Trends Report identifies pivotal shifts in environmental, cultural, design and culinary excellence that are set to redefine hospitality standards.
ECEP (Elite Catering + Event Professionals) brings together leaders from the world’s foremost catering and hospitality organizations. This year, under the guidance of ECEP President Michael Stavros, partner at M Culinary Concepts in Phoenix, the ECEP Trends Council has pinpointed enduring trends that promise to leave a lasting impact.
You know the catering high you get after a successful event? Even though you’re bone-tired, you arrive home, put your feet up, and celebrate—perhaps with a cocktail—reveling in a job well done.
Much like any catered event, your career will end, too. If you want to enjoy that same well-earned satisfaction in your retirement years, you must carefully plan and execute your exit strategy.
Since its founding, Operation BBQ Relief has served more than 11 million hot meals to those in need, deploying to 106 disaster-affected communities in 36 states and the Bahamas. With a database of 18,000 volunteers in every state, including about 700 who are very active, the organization aims to respond as quickly as possible after disaster strikes, helping people when their need is the greatest.
