Marcus Samuelsson’s Message to the Cruise F&B Industry: Stay Curious
At F&B@Sea, celebrity chef Marcus Samuelsson emphasized a point that every chef, caterer and hospitality professional understands: food is never just food. It is memory, identity, discipline, discovery and connection.
Samuelsson spoke on the main stage in April at the annual Miami conference, which brings together the global cruise F&B community.
How Sodexo Delivered Large-Scale Zach Bryan Concert Experience at the University of Tulsa
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.
What’s on the Table? ECEP Identifies 10 Catering Trends
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.
NYC Private Dining Demand Surges Ahead of Met Gala
Demand for private dining in New York City has increased more than fivefold ahead of the 2026 Met Gala, according to new data from venue marketplace Tagvenue. The trend signals a broader shift towards higher-value, experience-led bookings.
What’s New in Cruise F&B? 5 Standout Products from F&B@Sea
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.
Cura Hospitality’s Guest Chef Program Highlights Hospital Culinary Talent
Cura Hospitality’s Guest Chef Program continues to elevate the on site dining experience for healthcare team members, patients and visitors across Allegheny Health Network (AHN) hospitals in Pennsylvania.
