When Zach Bryan’s With Heaven on Tour arrived at the University of Tulsa for a two-day run on April 3 and 4, it brought more than 60,000 attendees and a major opportunity for Sodexo’s on-campus dining team to execute at scale.
The ECEP Trends Council convened at the 2026 ECEP Symposium, compiling a list of 10 catering and hospitality trends identified by these industry heavyweights. The third annual ECEP Trends Report reflects how catering’s most influential operators are reading the room—and redefining it.
The fourth edition of F&B@Sea brought the global cruise food-and-beverage community together on April 15 and 16 at the Mana Wynwood Convention Center in Miami. While there was no shortage of interesting products and conversations, these five stood out as worth a closer look.
Across the industry, catering professionals are rethinking how advanced cooking and holding technologies can work together to create more resilient, lower-stress kitchens without sacrificing creativity or consistency.
By Duncan MacNally The bar is often the heartbeat of a catered event. Whether it’s a wedding, gala or corporate
My family had the opportunity to tour the Amalfi Coast this past year. We experienced the amazing culinary destinations this special place has to offer, from cooking classes and farms producing olive oil and lemons, to some of the best restaurants in the world. It was a true immersion in Italian coastal culture.
CORE, the national nonprofit that provides financial relief to families of food-and-beverage employees navigating health crises, natural disasters or other
When the leaders of Elite Catering + Event Professionals (ECEP) chose the location of the group’s recent annual meeting, they knew what would appeal to their audience. After all, what better place for a group of foodies to come together than a stunningly beautiful locale known for its fine wines and innovative culinary scene?
More attendees than ever convened at ECEP’s fifth annual Symposium, which took place March 9-13 at the Carneros Resort and Spa in Napa Valley, California. And while the picturesque surroundings and world-class dining added to the appeal, the 76 ECEP members and sponsors who attended also found sustenance in interesting discussions, dynamic speakers and plenty of bonding opportunities in the heart of wine country.
Creating weddings that capture a couple’s personalities is what it’s all about for event planner Brian Worley.
Based in Atlanta, Worley has produced and designed about 250 weddings in his career—including his own mother’s. CFE recently caught up with Worley to get his take on wedding design trends and to learn what inspires him when planning a couple’s big day.
At the annual symposium for Elite Catering + Event Professionals (ECEP), top catering business owners come together with thought leaders to exchange ideas and best practices. From HR and operations to culinary, kitchen, sales and finance, the event is a dynamic gathering of collective hospitality wisdom. Attendees leave with actionable insights designed to elevate their business and further the relationships started that week.
As ECEP prepares for its 2025 Symposium in Napa Valley, California, we’ve summarized five of the most impactful sessions from previous symposiums, with actionable strategies to help any catering business grow and prosper.
