b'T he catering and restaurant industries have come a long way since the dark days of 2020, when the COVID-19 pandemic caused the biggest disruption ever to the foodservice industry.And while certain challenges remain, many business owners are optimistic about 2023, expecting stronger bookings particularly from the corporate sector. To gain further insight on how the industry is faring and how businesses have been dealing with economic pressures, CFE asked eight leaders (pictured from left to right below) from the catering and restaurant industries to share their perspectives on where were headed and where weve been: AMBER ALLEN, CPCE, president of NACE, and director of food and beverage at Hotel Valley Ho in Scottsdale, Arizona TONY ARVIDSON, regional vice president at Lancer HospitalityCatering Crates maintain safe hot and cold food temps for 3+ hours while the lids are on so they arePERFECT for outdoor events. Plus, no potentially dangerous fuel source that may blow out is required! Its like gift boxing your food.McKinley Noyes PAIGE CARNEY, owner of Purple Onion Catering Co. in Vienna, Virginia SHOSHANNA GROSS, CTA, director of events and programming, Ohio Restaurant Association (ORA) KORNEL GRYGO, CEO of Tasty Catering in Chicago BILL HANSEN, CEO of Bill Hansen Hospitality Group in Coconut Grove, FloridaAluminum pans not included SUSIE McKINLEY, editor of Florida Restaurant & Lodging Magazine ADAM NOYES, president of Proof of the Pudding in AtlantaINSULATEDDISPOSABLEAFFORDABLECATERING, FOODSERVICE & EVENTS cfe-news.com37CFE_CateringCrate_Ad_quarter_051822.indd 1 5/18/22 2:25 PM'