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.
COVID-19
Staying Relevant During Recovery with NACE
As the catering and events community rebounds from the pandemic, businesses in different markets and geographic areas are growing and thriving in different ways.
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.
Effectively Disinfecting Your Catering Business
During the COVID-19 pandemic, few industries suffered more from stringent safety rules and regulations than the catering sector. Governmental authorities, including state and local health departments, will continue to monitor and enact new disinfection laws and regulations that will be costly to the catering industry. Decision-makers must learn from the lessons of 2020 when it comes to cleaning and disinfecting their businesses.
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.
Staying Safe
As vice president of Cameron Mitchell Premier Events (CMPE) in Columbus, Ohio, Melissa Johnson oversees a team that generates more than $15 million in revenue for the Cameron Mitchell Restaurant group, one of the largest and most successful independent restaurant groups in the country. Johnson has been working closely with meeting groups to develop guidelines and practices to ensure health and safety are the top priority for any event or gathering they plan.
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
Back to Business
On June 5, Indianapolis-based Thomas Caterers of Distinction catered its first full-service event post-COVID-19: a wedding reception for Jackie and Sean Linehan at Black Iris Estate, a Thomas Caterers venue in Carmel, Ind.
