catering

Sensational Sweets and Sips

Wedding receptions are a time to indulge.

To help you plan your big events accordingly, we’ve rounded up some of the latest trends in scrumptious desserts and celebratory cocktails. Let’s get this party started!

What’s In for Going All Out

When it comes to their weddings, couples these days don’t follow the herd. Eschewing cookie-cutter affairs, brides and grooms are letting their personalities shine through in every aspect of their big celebrations, from the cuisine to the décor to the entertainment.

CFE has rounded up 15 wedding trends that event professionals are seeing gain traction from coast to coast.

Expect the Unexpected

What did Bill Hansen do when his bridal client found herself without a wedding dress three hours before her walk down the aisle?

Find out in an excerpt from Hansen’s new book, “Plating Up Profits: Miami’s Catering Icon Dishes Up Lessons for Business Success.”

Listing Your Business for Sale

As a caterer, you know that meticulous preparation is the key to a successful event. If you don’t put in the work beforehand, you won’t achieve satisfying results for you and your clients.

The same philosophy applies to selling your catering business. With careful research and planning, you’ll put yourself in a much better position to reap the financial rewards of a successful transaction.

Olympic-Sized Lessons

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.

Nearly 5,000 Attend the California Restaurant Show in Los Angeles

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. 

Plant-Based Power

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.

Smart Packaging

For foodservice companies committed to sustainability, packaging presents an ongoing challenge. After all, your food needs to get into the hands of customers. But how do you do it in a way that minimizes waste?

Steve Short, COO and chief culinary officer of Steve Short Culinary Team (SSCT) in Phoenix, has been focusing on such solutions for years. “We are convinced that if you are in the food and hospitality business, you have an obligation to handle your waste and your food from start to finish,” says Short.

4 Ways to Boost Visual Appeal in Catering

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.

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