A senior event designer at Ridgewells Catering in the Washington, D.C., area, Mary Margaret Hart follows a general rule of thumb when creating a food station or buffet. “You never put anything directly on the table,” she says. “It’s got to be lifted up and not just sitting on a table, because that looks like what we do in our own homes.” That same guiding principle could apply to what successful caterers do every day—elevate how food looks, tastes and engages the imagination, so the dining experience transcends the quotidian. Food stations, with their thoughtfully composed small plates and ins ..read more

At the annual symposium for Elite Catering + Event Professionals (ECEP), top catering business owners come together with thought leaders to exchange ideas and best practices. From HR and operations to culinary, kitchen, sales and finance, the event is a dynamic gathering of collective hospitality wisdom. Attendees leave with actionable insights designed to elevate their business and further the relationships started that week. As ECEP prepares for its 2025 Symposium in Napa Valley, California, we've summarized five of the most impactful sessions from previous symposiums, with actionable strate ..read more

It’s a conundrum for hospitality businesses. Customer service is only as good as the people providing it. Yet it’s difficult to find and keep committed employees in an industry with one of the highest job turnover rates. To find out how one large catering company successfully does it, CFE reached out to Atlanta’s Proof of the Pudding. LaTosha Marks, Proof of the Pudding’s senior vice president of human resources, shared six strategies the company employs to attract and retain quality staff members as the company grows. The post Creating a Positive Workplace Culture first appeared on Catering ..read more

When the risk of food spoilage and foodborne illness is mitigated, your customers are satisfied, and your business grows. Cold chain logistics—the storing, handling and transporting of temperature-sensitive items—play an essential role in ensuring food safety and quality. The essence of cold chain logistics is the management of perishable food and beverages under tightly controlled conditions to prevent spoilage. The post Progress in Cold Chain Logistics first appeared on Catering, Foodservice & Events Magazine ..read more

Compliance in the foodservice and catering industry has grown increasingly complex as regulations become more stringent. With over 12 federal regulatory agencies and more than 30 laws linked to monitoring food safety, allergen labeling, hygiene and traceability, companies must grapple with an array of legal issues. These standards, which are higher than ever, require catering businesses to automate and streamline their compliance approach to meet federal and local regulations successfully. The post Complying with Foodservice Standards first appeared on Catering, Foodservice & Events Magazi ..read more

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! The post Sensational Sweets and Sips first appeared on Catering, Foodservice & Events Magazine ..read more

The co-located 2024 Florida Restaurant Show and Pizza Tomorrow Summit were so successful that the event is being expanded to three days in 2025. “The number-one reason people come to these shows now is to learn,” says Glenn Celentano, partner and CEO of Restaurant Events LLC, owner of the events. “Every restaurant operator has something that’s keeping them up at night, and the education is what really drives people to come. With two days, there’s not enough time to sit down and take in all the education and see the whole exhibit floor. Expanding to three days gives [attendees] that opportunity ..read more

In 2025, catering will continue to transcend the traditional concept of just feeding guests—it’s becoming an art form, an immersive experience designed to engage every sense. At the forefront of this evolution is Constellation Culinary Group, a catering company bringing restaurant-quality cuisine with elevated presentations across a wide range of venues, from cultural landmarks like Carnegie Hall and the Philadelphia Museum of Art to intimate weddings and high-profile events. This year’s catering trends emphasize globally inspired flavors, refined interpretations of quiet luxury and more. Disc ..read more

As a foodservice business owner, you know that time is money. Save precious hours—and increase your profits—by prepping for big events with the new Whizard Versa™ Trimmer from Bettcher, which reduces labor time by up to 67%. Ideal for BBQ caterers—and restaurant applications including gyro, shawarma, and al pastor slicing—the Whizard Versa™ Trimmer is an electric handheld tool that significantly decreases preparation time for large cuts of meat. The post Trim Your Prep Time with the Whizard Versa™ Trimmer first appeared on Catering, Foodservice & Events Magazine ..read more

With the new Modulite modular F+B serving stations from Rosseto Serving Solutions, you’re in charge. No matter the event size, shape or style, you can design the perfect serving setup with ease. The post Modulite first appeared on Catering, Foodservice & Events Magazine ..read more