How international grilling traditions and flavors are catching fire By Sara Perez Webber The Brazilian BBQ Boys’ Trinity Platter with three meat choices: prime picanha (top sirloin), costelinha (beef short ribs) and marinated chicken breast The smoke-filled air made it hard to see when Luis Leite and Iago Santana launched their Brazilian churrasco business in 2022. The brothers were grilling up a storm at their first gig on Father’s Day weekend at Charter Oak Brewery in Danbury, Connecticut. As the smoke dissipated, the seemingly endless line of customers came into view. “We couldn’t believe i ..read more

Operation BBQ Relief serves communities in need with hot meals and helping hands By Sara Perez Webber Stan Hays, CEO of Operation BBQ Relief Stan Hays tells volunteers they’ll “find their ‘why’” when they help people in need through Operation BBQ Relief. “When you hand that meal to somebody, and they literally are in tears thanking you for something as simple as a pulled pork sandwich, when you know they’re probably going through the worst day of their life, that is the most humbling,” says Hays, CEO and cofounder of the nonprofit organization. Since its founding, Operation BBQ Relief has serv ..read more

Steps to ensure your business is serving sustainably By Joy Pouros, Culinary Software Services Sustainability is a fundamental shift that encompasses many aspects of your day-to-day operations. Embracing sustainability in the foodservice industry isn’t just a trend; it’s a fundamental shift that encompasses many aspects of your day-to-day operations. If that sounds intimidating or off-putting, it shouldn’t. Many sustainable practices are also just good business, lowering operating costs and adhering to industry best practices. Let’s dive into the top opportunities for sustainable improvements ..read more

Strategies for taking your tented events from functional to fabulous By Connie Jeske Crane DreamGroup Weddings + Events adds interest and drama to tented events with string lighting, pole drapes and luxury floral installations. Photo by Daniela Ciuffa Photography Not that long ago with outdoor events, tents tended to be an event planner’s lackluster plan B—something to fall back on if black clouds and a solid drenching threatened your garden party. Today, though—with new engineering, advanced tech including HVAC systems and electricity, not to mention stylish new formats—tenting systems are se ..read more

Event professionals are finding innovative ways to enhance their services by creatively using AI tools By Rachael Soete, managing director of Culinary Canvas AI can create a visual mockup of a wedding party or rehearsal dinner table, such as this design incorporating seasonal fruits, simple plating, elegant linens and warm-toned florals. AI mockup courtesy of DALL·E Artificial intelligence (AI) has been a hot topic in countless industries for years, but only recently have event professionals faced the reality and impact of the tool within their profession. Since COVID, clients are looking to r ..read more

Three ways to serve up success with young foodservice employees By Scott Greenberg The more you can determine what drives individual workers, the easier it’ll be for you to motivate your team . “So, what’s the most stressful part of running your operation?” I pose this question to audience members before every conference keynote. Most answer the same: “Employees.” High turnover, frequent call-outs, apathy—
many foodservice employers just can’t get the stability and performance they need from their Gen Z teams. For more than a decade, I led teams of young workers in my Edible Arrangements store ..read more

Professional kitchen design and equipment are evolving with the times By Sara Perez Webber A full-service restaurant kitchen designed by Mise en Place Design When it comes to designing professional kitchens, “efficiency and flexibility will never go out of style, regardless of the trends,” says Marisa Mangani, president of Mise En Place Design in Sarasota, Florida. “It’s all about making money, saving steps, minimizing labor and having built-in flexibility to account for menu changes and staffing changes.” Mangani has been designing kitchens for nearly 30 years, primarily for country clubs, ho ..read more

What foodservice firms need to know about the latest operating pressures By Kim Gore,  HUB International The restaurant and foodservice industry ended 2023 on a high note as consumer spending was projected by Foodservice Equipment & Supplies to hit $845.7 billion, versus $790 billion in 2022. But that was without the lift of alcohol sales, and without factoring in the impact of inflation. In fact, the new year will be marked by continuing operational pressures for the industry. While staffing shortages are a continuing point of pain, for example, just as concerning is the ability to ..read more

In February, Washington, D.C.-based Occasions Caterers won the prestigious Catersource Achievement in Catering Excellence (ACE) Award for Best Catered Wedding for a lavish wedding reception that took place in a supper club-style lounge tent at the couple’s property in McLean, Virginia. The award-winning wedding featured lavish decor reminiscent of Las Vegas’ Mayfair Supper Club inside the Bellagio. Photo by Elisabetta Marzetti Stand-out dishes from the expansive menu included passed hors d’oeuvres such as caviar bumps, crab in fragrant coconut milk and Hawaiian tuna poke on nori crackers; smal ..read more

The National Restaurant Association released its 2024 State of the Restaurant Industry report, which examines key factors impacting the industry. The report is based on analysis and forecasts by the association’s economists, and surveys of restaurant operators and consumers conducted throughout the year. U.S. restaurant industry sales are forecast to reach a record $1.1 trillion in 2024, according 
to the report, and the industry is expected to add 1.2 million jobs over the next eight years. There are currently 15.7 million restaurant employees and more than 1 million outlets. This year’s rep ..read more