Boxing Up Some Excitement
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.
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Bringing the Party Home
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. And according to the two top caterers profiled here, clients will continue to book similar events even when society emerges from the COVID-19 danger zone—and the loyalty earned during these trying times will pay off for years to come.
Plan for the New Year
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 your food. Here are three reminders and tips to get you started.
Off to a Good Start
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 ensure they’re being served safely in a COVID-cautious world.
Safe Set-Ups
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).
Catering Outlook for 2021
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.
Shaking It Up
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 country, who share how they’re adapting, what drinks are trending and a favorite cocktail recipe they serve during the holiday season. Plus we round up product ideas and wine suggestions for elevating your own bar offerings
From Surplus to Sustenance
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 country—the company canceled the celebration and soon began turning its entire operation over to feeding the hungry.
Station Sensations
Creative food stations that bring the fun and the flavor By Sara Perez Webber Resolved to banish the boring in
How Foodservice Packaging Contributes to Successful Catering
By Lynn Dyer, president of the Foodservice Packaging Institute
Catering has expanded over the years. In the past, independent caterers would bring in their prepared foods and beverages, served on reusable china along with flatware and glasses. Then, they’d clean up and bring everything back to the shop.
