Flavors and dishes from throughout Latin America are attracting a growing number of aficionados By Sara Perez Webber While they may share certain ingredients, Latin American cuisines are as varied as their countries of origin, with each culture serving up its own specialties and traditions. And as the flavors and dishes of Latin America become more widely known among U.S. … [Read more...] about Latin Love
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On The Road Again
Food trucks offer a mobility that helped businesses chart a course through the pandemic By Sara Perez Webber Have food, will travel. When it came to weathering the pandemic, being on wheels helped some food trucks stay in business. Mobility is a huge advantage for food trucks,” says Ross Resnick, co-founder and CEO of Roaming Hunger, a booking marketplace for more than … [Read more...] about On The Road Again
Boxing Up Some Excitement
How COVID spurred a reimagining of grab-and-go By Connie Jeske Crane Like many caterers before the COVID-19 pandemic hit, Anne Lloyd—who owns Nolavore Catering and Commissary Kitchen in New Orleans—was mostly focused on traditional event catering. To be sure, Lloyd always stocked some grab-and-go items. In the heart of the city, Nolavore, which is flanked by historic … [Read more...] about Boxing Up Some Excitement
Bringing the Party Home
How two New York-area caterers are making virtual events entertaining and delicious By Sara Perez Webber Hopefully we’re seeing the light at the end of the tunnel when it comes to the COVID-19 pandemic and its transformative effect on catered events. Yet even during the strictest days of lockdown, innovative caterers found ways to help clients celebrate events from home. … [Read more...] about Bringing the Party Home
Plan for the New Year
We’ve made it this far…now what? Three tips for profitability in 2021 By Sandy Korem If you survived 2020, I want to congratulate you. You were doing something right, whether it was saving cash to get you through the hard times or finding alternative revenue streams. And I want to encourage you to continue what you’ve been doing—while also searching for more ways to serve … [Read more...] about Plan for the New Year
Off to a Good Start
Caterers are changing the way they serve appetizers and hors d’oeuvres to ensure safer events By Sara Perez Webber The food served at the beginning of an event often sets the tone for the entire affair—even when it comes to safety considerations. Catering, Foodservice & Events asked four caterers how they’re changing their appetizer and hors d’oeuvre offerings to … [Read more...] about Off to a Good Start
Safe Set-Ups
How caterers are adding precautionary protocols to their stations and buffets By Sara Perez Webber Whither the buffet? Due to safety concerns, this easy method of serving lots of guests has taken a hit since the advent of COVID-19. Foodservice operators have eliminated self-serve and buffets, according to a recent study by The Food Group (thefoodgroup.com). Even cruise … [Read more...] about Safe Set-Ups
Catering Outlook for 2021
After weathering the storm of 2020, three top caterers look ahead to the new year By Sara Perez Webber In the May/June 2020 issue, Catering Magazine asked seven seasoned caterers how they were “Weathering the Storm” in our cover story about the devastating business impact of the COVID-19 pandemic. To mark the first issue of Catering, Foodservice & Events, we … [Read more...] about Catering Outlook for 2021
Shaking It Up
Beverage caterers share post-COVID business strategies, bar trends and favorite holiday cocktails By Sara Perez Webber The holidays may look a bit different this year, but there will always be reason to eat, drink, and be merry. Like their food counterparts, bar caterers have had to adjust their businesses in the post-COVID world. Here we profile four from across the … [Read more...] about Shaking It Up
From Surplus to Sustenance
As a founding partner of Minnesota Central Kitchen, Chowgirls Killer Catering in Minneapolis is turning donated food into meals for the hungry By Sara Perez Webber On March 12, Chowgirls Killer Catering in Minneapolis had been planning to celebrate its 16th anniversary with a party for more than 400 guests. Instead—as the COVID-19 crisis sent shockwaves through the … [Read more...] about From Surplus to Sustenance
