Catering, Foodservice & Events Magazine

The leading trade publication for food service and event professionals

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Off to a Good Start

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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

Taking Care of Business – Tips for crafting the right menu for drop-off workplace catering

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By Kerry Montgomery, Director of Enterprise Caterer Partnerships, ezCater According to foodservice research firm Technomic, business catering is on the rise and already worth an estimated $21 billion annually. The growing demand for food in the workplace is contributing to this growth, and is presenting caterers and restaurants that do most of their business on nights and … [Read more...] about Taking Care of Business – Tips for crafting the right menu for drop-off workplace catering