At the Florida Restaurant Show in Orlando in November, Chef Maneet Chauhan shared this advice to attendees who gathered to watch her prepare Tandoori Shrimp & Grits: “Be as authentic as possible.”
It’s a maxim Chauhan has clearly followed herself as she’s charted a meteoric rise in the culinary world since arriving in the U.S. in 1999 to study at the famed Culinary Institute of America (CIA) in Hyde Park, New York.
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.
John Crisafulli—ECEP founding member, and president and CEO of Behind the Scenes (BTS) Catering in San Diego—has produced food at 13 Olympic Games. He’s seen it all, from Covid restrictions to frustrating red tape to perhaps the most exciting challenge—preparing a culinary experience in Paris, the city that sets culinary standards.
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.
Whether they’re vegan, vegetarian or simply want to eat less meat, consumers are increasingly embracing plant-based diets.
According to a 2023 Gallup survey, 4 percent of Americans are vegetarian and 1 percent are vegan. That doesn’t tell the whole story, however. Younger consumers are far more likely to eschew animal proteins. A 2023 YPulse survey found that 10 percent of young people describe their diet as vegetarian, vegan or plant-based. Up to 40 percent of consumers 50 and under are actively trying to incorporate more plant-based protein into their diets, according to a study by the United Soybean Board. And 72 percent of Americans describe the need for a more sustainable way of eating as “urgent,” according to an International Sustainable Food Barometer study commissioned by Sodexo.
Following are 10 trends taking root in plant-based dining, as caterers and chefs cultivate menus to meet sprouting demand.
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.
Now in its 87th year, the Texas Restaurant Show will take place from Saturday, July 13, to Monday, July 15, 2024, at the Henry B. Gonzalez Convention Center. With more than 500 exhibitor booths, the Show will serve up delicious food and beverage options, cutting-edge products and equipment, innovative technology, and the latest foodservice news and trends all in one place.
To help make your wedding receptions in 2024 more memorable than ever, we’re rounded up 12 ideas from industry experts, who shared fun and interesting trends they’re seeing in decor and entertainment.
By tradition, Southern Aluminum began as an outdoor furniture manufacturer when Founder Charlie Taylor began crafting picnic tables in 1978
