Caviar is taking on new life as an event experience.
From weddings to luxury brand activations, caviar bumps and caviar bump bars are gaining traction as high-end hosts look for culinary moments that are both elevated and memorable. Among recent examples: Golden Goat Caviar’s Caviar Bump Bar at Venus Williams’ wedding, where guests indulged in the delicacy by licking it from the “bump” placed on the back of the hand.
The once-ubiquitous heaping buffet platter is losing its place at the table. At corporate gatherings and weddings alike, caterers are seeing a decisive shift toward smaller, more curated food experiences that prioritize presentation and guest engagement over portion size.
That was among the key takeaways from the inaugural meeting of the CFE News Editorial Advisory Board, held this month. The board brings together leading U.S. caterers to discuss the trends and challenges shaping the industry.
Texas leads the nation for the most projected culinary industry jobs by 2032, according to a study by Auguste Escoffier School of Culinary Arts.
The state-by-state breakdown analyzed national and state-level employment projections, comparing projected trends and actual growth across all 50 states.
Leading North American airport restaurateur and retailer Paradies Lagardère announced that more than 98.5% of the company’s 213 airport dining locations have earned the Certified Green Restaurant status from the Green Restaurant Association (GRA), a national nonprofit that has been helping restaurants become more environmentally sustainable since 1990.
Nearly one-quarter (23%) of U.S. consumers who drink alcohol are actively moderating or abstaining from alcohol in January through participation
If there’s one wedding trend poised to fully solidify in 2026, it’s this: Couples are designing their celebrations with guests squarely in mind. From how budgets are allocated to how weekends are structured, the focus has shifted from checking traditional boxes to creating memorable, immersive experiences for the people in the room.
Wondering what menu items will be hot in 2026? Take a look at the 2026 Hospitality Trends Report, jointly issued
As the corporate world regains its social rhythm, this year’s holiday event landscape reveals a significant shift in catering trends. Across the country, companies are moving away from lavish displays and toward meaningful, high-quality experiences that emphasize connection, culture and employee appreciation.
As catering evolves, packaging continues to play a critical role in the customer experience. From food safety and performance to waste reduction and circularity, packaging is a way foodservice establishments can elevate their catering offerings. In 2025, we saw several innovations in food packaging, and we anticipate these trends will continue to expand in 2026.
Super Bowl tailgates with Navajo fry bread in Phoenix—and Cuban pastelitos in Miami. Full coffee and affogato bars, customizable with a plethora of candy and toppings. Reusable serviceware, specialty cocktails and seasonal produce sourced locally.
Clearly, this isn’t your grandfather’s large-scale catering.
It’s what guests will find, however, when they attend a prestigious major event catered by Landmark Experiences, which is meeting the demand for high-quality food and presentation at citywide functions. The initiative, recently launched by Elior North America (ENA) Dining and Events, brings together the company’s five catering brands—Constellation Culinary Group, Abigail Kirsch, Design Cuisine, Corporate Chefs and Lancer Hospitality.
