Tips GreenerforEvents
4
6 NEWS
A roundup of the latest happenings in catering, foodservice and events to help you stay in the loop.
22 SUSTAINABILITY
Sabert’s Alexus Medina advises caterers to meet customer demand by adopting eco-friendly food packaging.
26 TRENDS
Demand is brewing for specialty coffee drinks, explains Yannis Apostolopoulos, CEO of the Specialty Coffee Association, which produces the Specialty Coffee Expo.
44 BUSINESS
Kapitus’ Ben Johnston outlines the economic factors small businesses should consider as they plan for the future.
48 EVENTS
In the ideal setting of California’s Napa Valley, members of Elite Catering + Event Professionals (ECEP) benefited from educational sessions and engaging events at their fifth annual Symposium.
52 BUSINESS
Hospitality businesses must take precautions to protect themselves from nuclear verdicts, explain the experts at Society Insurance.
Go greener by following these 10 sustainable strategies.
BY SARA PEREZ WEBBER
Next
CFE checks in with three veteran caterers, who detail key trends shaping the industry.
BY SARA PEREZ WEBBER
ON THE COVER: A leader in sustainability, Atlasta Catering in Phoenix sources nearly all its produce from the large growing region that stretches from the Salinas Valley into the Yuma, Arizona, area. Read more about the company on p. 28. For more information, visit atlastacatering.com .
Going Green for Spring
It’s a timely reminder during Earth Month, commemorated in April every year— consumers are hungry for sustainable food choices.
That was the finding in a study by Food for Climate League and Datassential, which found that 79 percent of consumers plan to eat more sustainably in the coming year, while 72 percent of operators plan to increase their sustainable offerings.
Are you among them? Whether you’re just starting out on your journey to go greener or you’re a sustainable pro, our article featuring 10 strategies for eco-friendly events from caterers and other experts should provide food for thought (p. 28). And on p. 22, you’ll learn from Sabert’s Alexus Medina how to meet rising consumer demand for eco-friendly packaging.
Other trends in the industry include more experiential events, brand diversification and an enhanced focus on wedding cuisine. Three veteran caterers share how these factors are affecting their businesses—and their outlook for the rest of the year—on p. 38.
A growing catering group, Elite Catering + Event Professionals (ECEP), held their fifth annual meeting last month in Napa Valley. It was a rousing success, as ECEP President Adam Noyes and Immediate Past President Michael Stavros tell CFE on p. 48.
Elsewhere in this issue, you’ll learn how demand is growing for specialty coffee drinks (p. 26); why hospitality businesses must understand and take steps to protect themselves from nuclear verdicts (p. 52); and which economic factors small businesses should consider when planning for the future (p. 44).
We hope the tips found in this issue’s articles help your business flourish and grow, alongside the promise of spring.
Cheers!
Sara Perez Webber, Editor-in-Chief sara@cfe-news.com
Foodservice Events Catering &
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Products
Effortless Blending
Robot Coupe’s newest immersion blenders power through large batches with ease. Designed for tilt skillets and braising pans, the blender features a 14-inch foot, powerful motor and EasyGrip handle. Maintenance and cleaning are simple with the removable stainless-steel bell and blade, while a convenient wall support keeps the blender safely within reach. The patented EasyPlug system allows quick cord replacement and equipment longevity.
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Super for Soup
Dry Soup Wells from Hatco deliver consistent, even heat without the need for water. Whether you’re rethermalizing at prep or holding at an off-site event, this dry well keeps service smooth and food hot. Designed to work with any standard, size-compatible soup pan, the well features a touchscreen interface with four customizable presets, six preset temperatures, adjustable stir timers and a screen lock. A high-strength aluminum outer shell paired with a stainless-steel top ring ensures long-lasting durability.
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WE’RE MORE THAN A PROVIDER. WE’RE A PARTNER.
PROGRAM HIGHLIGHTS
KEY FEATURES
Aggressive rebates & pricing
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Partnerships with more than 600 suppliers providing access to over 100,000 products, across 63 major categories
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Local and regional product sourcing and programs available
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CONTACT INFORMATION
CSM's comprehensive program delivers the highest returns in the industry by leveraging $20 billion in member purchasing
CULINARY SERVICES
SUPPY CHAIN MANAGEMENT
A thorough review of ordering procedures and guidelines
PRODUCT CUTTINGS
On-site product cuttings and yield tests
INDUSTRY TRENDS
Relevant information on what's trending in your facet of food service
SERVSAFE EDUCATION
A ServSafe Certified Instructor is available to come on-site to certify your staff
SPEND AND PRODUCT ANALYSIS
Are you buying the best products for your menu applications?
SAFETY TRAINING AND AUDITS
An outside set of unbiased eyes is key to identifying potential health and safety risks
SUSTAINABILITY SUPPORT membersupport@csmcostsolutions.com www.csmcostsolutions.com
Ongoing initiatives to meet regulations and requirements
A GPO THAT WORKS FOR YOU
Over the past decade, CSM Cost Solutions has evolved from being another Group Purchasing Organization (GPO), to becoming a true partner in your business’s success. We are not simply another vendor providing contracts or procurement services. Instead, we offer a unique, collaborative approach that is tailored to meet the specific needs of your business. We understand that every operation has its own challenges, goals and operational demands – that’s why we customize every program to suit your needs. At CSM, we believe in moving beyond the traditional one size-fits-all approach. From negotiating contracts to developing customer specific programs, we work closely with you to craft solutions that align to your priorities.
What sets CSM Cost Solutions apart from other GPOs in the market, is our unique, chef-driven services designed to elevate your business in ways beyond procurement. We have five culinary team members, with over a century of culinary experience in kitchen operations. We provide a wide range of value-added offerings, including on-site product cuttings and culinary showcases to help you explore new ingredients and culinary innovations firsthand. Our spend and product analysis ensures you’re optimizing your purchasing power, while our culinary education programs enhance your teams’ skills and knowledge. We go even further by assisting with menu engineering and recipe development, tailored to your specific needs and target customer market. All our culinary team members are ServSafe certified food and alcohol instructors and proctors, ensuring the highest standards of safety and compliance. As part of the CSM membership, our team can instruct and proctor ServSafe Manager & Alcohol classes at your operation. Plus, our registered dietician menu support helps you cater to the growing demand for healthy, balanced options. Additionally, we support new concept development and brand refresh initiatives to keep your offerings fresh and relevant.
A typical CSM business review & product cutting
“CSM has been a valuable asset for the team at M Culinary Concepts, especially for me since joining the team in 2023. CSM has helped us streamline ordering and find savings, creating a much more seamless process. CSM even went so far as embedding with our teams at our commissary and off-site events over a fiveweek period to gain a better understanding of our operation, which really stood out to me. Their efforts to be a true partner to M Culinary speak volumes about their company, people and values.”
Chef Cody Abrams Director of Culinary Operations
M Culinary Concepts
The CSM Culinary Team was able to support M Culinary at a catering event and conduct a case study on their operation
Find out more about CSM and how we can support your operation
In 2024, the CSM Culinary team made two trips to the M Culinary facility in Phoenix, AZ to conduct a comprehensive case study on their operation During our time spent at M Culinary, we provided their team with an in-depth product analysis with cost -savings purchasing recommendations We actively participated in a BEO meeting to better understand the flow of operations, ensuring alignment between client expectations and event execution We conducted a facility safety and efficiency audit to identify areas for improvement in both safety and operational efficiency Our chefs were able to gain direct experience working alongside the chefs at the M Culinary main production facility, allowing for valuable insights into the kitchen workflow And finally, we collaborated with their culinary team at a live event to observe and analyze real-time event procedures, logistical execution, and the coordination required for successful catering operations
Engaging your customers and employees is also a priority, and we can create customized opportunities for both groups to connect and build loyalty We support numerous customers with hosting events for employees and guests.Leveraging our relationships with over 600 different suppliers and manufacturers, we have the ability to bring in brand ambassadors from their teams to host smaller food shows and workshops
With CSM Cost Solutions, you’re not just securing better contracts and procurement deals; you’re gaining a strategic ally committed to helping you grow, save, and innovate in every aspect of your business We do not just provide cost-saving products we partner with you to optimize every aspect of your operation, helping you drive efficiency, creativity, and success Because at CSM, we’re more than a provider We’re a partner invested in your operations long-term business plans and future success
Summary of CSM Membership
Lang’s Chocolates Expands Reach with US Foods Partnership
Lang’s Chocolates LLC, a familyowned artisan chocolatier based in Williamsport, Pennsylvania, is expanding its reach through a strategic partnership with US Foods. The company is incorporating its popular Keystone Pantry brand into US Foods’ broader distribution network.
Located in the heart of downtown Williamsport, Lang’s Chocolates is the only manufacturer of its kind in Lycoming County, producing over 100 unique selections that continuously evolve to meet the demands of chocolate lovers nationwide. The Keystone Pantry brand was developed to complement Lang’s Chocolates, offering a selection of specialty products—including sugar-free sweeteners, cocoa powders and premium baking ingredients—to home bakers, professional chefs and food manufacturers.
The Lang’s partnership with US Foods, one of the largest foodservice distributors in the United States, expands the company’s reach to a wider audience, including restaurants, bakeries and hospitality businesses across the country.
For more information, visit langschocolates.com.
D’Amico Catering Rebrands to D’Amico Hospitality
Minneapolis-based D’Amico Catering, founded in 1992 and a pillar of the Twin Cities culinary and event scene, has rebranded to D’Amico Hospitality. The new name encompasses the full spectrum of services the company has long provided—event planning, venue management and customized culinary experiences at its 10 exclusive Twin Cities venues and across Minnesota.
“D’Amico Hospitality represents more than catering; it embodies our dedication to the art of making every event a remarkable occasion,” said owner Paul Smith. “As a hospitality brand, we provide impeccable cuisine, unparalleled service and unique venues. We’re excited to introduce a name that truly captures our core values and commitment to elevating every event we host.”
The brand revitalization includes a new logo, striking truck design, updated printed collateral, a refreshed menu and a new website. D’Amico Hospitality will add another exclusive venue to its roster in May with the opening of the nature-immersed, glass-enclosed Woodland Glasshaus in Chaska.
For more information, visit damicohospitality.com.
D’Amico Hospitality’s rebranding event debuted the company’s new logo and featured samples from its refreshed menu.
Caterer Bill Hansen Debuts New Book at Catersource
At the Catersource + Special Event conference at Fort Lauderdale’s Broward County Convention Center in February, caterer Bill Hansen spoke to a standing-room-only session about his new book, Plating Up Profits: Miami’s Catering Icon Dishes Up Lessons For Business Success. In the session, “A Candid Conversation with Bill Hansen,” co-author Sara Perez Webber, CFE’s editor-in-chief, interviewed Hansen about his career and facilitated questions from the audience.
Afterward, Hansen and Webber signed copies of the book for attendees. Plating Up Profits imparts lessons for entrepreneurs gleaned from Hansen’s 55 years in the catering industry, and shares insightful stories from other top caterers across the U.S. Plating Up Profits is available on amazon.com.
Bill Hansen and Sara Perez Webber signed copies of the book they co-wrote at the Catersource + Special Event conference in February.
CATERING TO SUCCESS
Sysco is at the heart of food, service, and catering. A partnership with us guarantees access to the best distribution network in the industry, ensuring that all your events—big and small—are fully supplied with everything you need. Whether you’re serving five or 5,000, Sysco delivers innovative supplies and high-quality ingredients to take your events to the next level.
Visit us at Sysco.com to learn more about foodservice solutions.
Catering to Success
Foodservice giant Sysco helps elevate events and boost profits
Picture a holiday party with glasses clinking over your artfully plated hors d’oeuvres. Or wedding guests gushing over your bourbon-glazed pork belly. Or maybe a corporate event where an open-fire cooking station draws a crowd to admire your work. In the world of catering, unforgettable dining experiences like these are the key to success—and thriving food operators know that Sysco is the secret ingredient making it all possible.
While Sysco is widely known as the backbone of restaurant supply, many foodservice professionals don’t realize that the company’s reach extends far beyond the dining room. With a full spectrum of catering and event solutions, Sysco helps operators of all sizes maximize revenue, streamline service, and turn any event into a showstopping affair.
The Billion-Dollar Opportunity You Can’t Afford to Miss Catering is more than a side hustle— it’s a booming, hundred-billion-dollar industry poised for explosive growth. Holiday parties, weddings, showers, corporate gatherings, and social events are all on the rise, and there’s never been a better time to capitalize on the market.
According to Jim Rinsem, National Vice President and Head of Emerging Concepts-Business Development at Sysco, the company is uniquely positioned to help operators navigate this world of large-scale dining. The Sysco difference? “We grow with our clientele,” Rinsem explains. “Whether foodservice operators are seeking support on a hometown or a national scale, Sysco understands their business, and we can work with them for every resource needed within those spaces.”
That expertise is evident in Sysco’s track record. Take the WM Phoenix Open, a five-day event where Sysco helps feed hundreds of thousands of hungry attendees. “We’ve been doing that event for 11 years—growing from
feeding 350,000 people then to over 800,000 now,” Rinsem shares. “Establishing the processes to serve nearly a million people is something we’ve learned very, very well for events and catering.”
Innovation Meets
Indulgence: Creating the “Wow” Factor
Today’s event-goers crave more than just good food—they want an experience. With a camera at every guest’s fingertips, it’s essential that catering be elevated to an art form, where interactive stations, live-action cooking, and dramatic presentations create the ultimate showstopper.
Need inspiration? That’s where Sysco comes in. Think of a DIY pasta bar where guests twirl freshly made noodles precisely to their liking, or an open-fire grill sizzling with tender ribeye. How about a gyro cone station that transports attendees straight to the streets of Greece, or an opulent charcuterie spread brimming with artisanal meats and cheeses?
The possibilities are endless—and Sysco helps make them a reality.
“We work with the caterer on what their needs and processes are,” Rinsem says. “Sometimes we help with ideation—depending on the event, that could involve action stations or full feeding buffets.”
Whether it’s a mixology masterclass, a gourmet brunch bar, or a high-end sushi rolling station, Sysco provides the tools, ingredients, and expertise to elevate any event.
More Than Just Catering: The Heart of Food and Service
At the end of the day, catering is about bringing people together over incredible food and unforgettable experiences. “Like everything Sysco does, we bring the heart to foodservice,” says Rinsem. In addition to the many charities the company supports—from feeding underserved communities to fundraising for a cause—you’ll always find Sysco connecting the world to share food and care for one another.
Whether you’re looking to expand your revenue streams, wow guests, or streamline catering operations, Sysco has the expertise, resources, and passion to help you succeed. The demand for elevated catering experiences is higher than ever—are you ready to serve up something unforgettable?
National Restaurant Association Show Names Kitchen Innovations Award Recipients
The National Restaurant Association Restaurant, Hotel-Motel Show named its 2025 Kitchen Innovations (KI) Award winners, recognizing the most groundbreaking advancements in foodservice equipment and technology. These award-winning products address critical industry challenges, from streamlining kitchen workflows to improving sustainability and consistency, setting new standards for efficiency and performance.
The 2025 KI recipients will be on display in the Kitchen Innovations Showroom, where attendees can explore solutions designed to enhance operations and drive growth. The National Restaurant Association Show takes place May 17–20, 2025, at McCormick Place in Chicago.
To see the complete list of 2025 Kitchen Innovations Award recipients, visit nationalrestaurantshow.com/home/ kitchen-innovation-awards.
Examples of the 2025 KI Award winners, which will be on display at the upcoming National Restaurant Association Show, include (clockwise from top) American Metalcraft’s BuffetBoost Warming Block; Ecolab’s Digital Kitchen Application Platform; PreciTaste’s Grill Station Assistant; and Newton CFV’s Gravity Beverage Fountain System.
COMPLIMENTS TO THE CHEF.
100% HARDWOOD FIRED | PITMASTER SMOKED
SIMPLY SEASONED MEATS
When you start with AUSTIN BLUES® Smoked Meats, the rewards are all yours. Praise for the head-turning, mouthwatering barbeque creations you mastermind. Kudos for the pink smoke rings, distinct bark, and succulent juices in every tender bite. Your barbeque will be the main event at any event, and your guests will thank you. AUSTIN BLUES® Smoked Meats. That’s Your ‘Que.
Smoke the Competition with AUSTIN BLUES® Smoked Meats
When you’re catering for a crowd, consistency is key. With AUSTIN BLUES® Smoked Meats, you can delight guests with authentic, pitmaster-crafted barbeque that’s flavorful and authentic—every time. Pitmasters in Texas smoke AUSTIN BLUES® Smoked Meats in rotisserie-style pits for up to 16 hours over 100% hardwood logs. With deeppink smoke rings and beautiful bark, the simply seasoned and unsauced meats give chefs the ability to add their own personal stamp to every mouthwatering plate.
An ideal canvas for operators, AUSTIN BLUES® Smoked Meats are available in a wide variety:
• 16 versatile products, including catering favorites Sliced Beef Brisket, Brisket Burnt Ends, Pit Smoked Pulled Pork and Pulled Chicken
• Three proteins: Beef, Pork and Chicken
• Multiple formats: Whole, Chopped, Pulled, Ribs and Tips
• Three smoke types: Pit Smoked, Hardwood Smoked and Pecanwood Smoked
Designed to Save You Time and Money
In busy catering and restaurant kitchens, savvy operators find ways to simplify food preparation and prevent food waste—while serving up crowdpleasing favorites. Barbeque is in high demand. According to the 2024 Datassential Menu Monitor, brisket burnt ends have grown on menus 42% over the past four years.
With AUSTIN BLUES® Smoked Meats, Hormel Foodservice helps save you time and money while making sure your menu offers what customers crave.
“We provide an undeniable labor-saving advantage,” says Barry Greenberg, executive chef at Hormel Foodservice.
“An expense where all operators struggle is labor. Talented labor is critical to achieve a high level of quality barbeque. The staff perform a long list of tasks that include purchasing the correct items, receiving, trimming, fabricating, seasoning, smoking, holding and plating. The alternative to all of these steps is to work with Hormel Foodservice to design your barbeque menu where all of these tasks are handled by us.”
Additional ways that AUSTIN BLUES® Smoked Meats can enhance your kitchen operations include:
• CONSISTENT QUALITY
Not all restaurants are lucky enough to have trained culinarians or a pit crew that deliver a consistent quality product to your guests. You can depend on the consistency of AUSTIN BLUES® Smoked Meats regardless of who is cooking the barbeque. “AUSTIN BLUES® Smoked Meats take a lot of the talent variable of high-quality smoked meats out of the equation,” says Greenberg. “The proteins come to you ready to heat and serve, which make them a great solution for highvolume catering occasions.”
• HIGH YIELD
When cooked from scratch, barbeque pork shoulders and beef briskets require trimming and a long, slow cook. While those large muscles are smoking, they lose a lot of volume. Most whole briskets and shoulders yield between 45%-50% of their starting weight. When using AUSTIN BLUES® Smoked Meats, you’ll start with a high-yielding finished product that prevents waste and protects your budget.
• EFFICIENT PACKAGING
With AUSTIN BLUES® Smoked Meats, you can heat only what you need for service. Unexpected surge? No problem—simply pull out more product from the efficient package sizes and you’re ready to go.
With AUSTIN BLUES® Smoked Meats, you can easily and efficiently satisfy customers’ appetite for smoked barbeque specialties.
Learn more about the full portfolio or request a sample by clicking here to visit the Hormel Foodservice website.
Element Event Solutions Partners with Invictus Games
Element Event Solutions, Canada’s premier event and tent rental partner, was an official supporter of the Invictus Games Vancouver Whistler 2025, which took place Feb. 8-16. The Invictus Games—which welcomed more than 500 competitors from 23 nations—harness the power of sport in engaging wounded and injured service members in their rehabilitation journey.
Element curated competitor family lounges that provided comfortable, welcoming spaces for competitors and families to connect and celebrate together. Additionally, Element’s operational specialists delivered and installed over 7,000 pieces of furniture and event-essential items to 15 venues throughout the Games period.
Element Event Solutions is Canada’s premier provider of event and tent rental solutions, delivering more than 35,000 memorable events per year from Vancouver to Halifax.
For more information, visit elementeventscanada.com.
Robot Coupe Makes Life Easy in Your Kitchen
Since 1961, Robot Coupe has understood the importance of efficiency and precision in the professional kitchen. It’s no surprise the company that created the food processor has continued to innovate products that simplify food preparation and make life easier for busy, demanding chefs.
Vegetable Preparation Machines
Robot Coupe’s range of Vegetable Slicers will save hours of prep time and offer easy cleanup with removable, stainless-steel and dishwasher-resistant blades. Some new accessories provide precision cuts with minimal waste, allowing your trusted Robot Coupe machine even more capabilities:
• Exactitube: Cuts small ingredients into uniform cuts, such as jalapeños
• EasyLoader: Positions potatoes for efficient batch production of uniform, freshly cut French fries
• EasyStacker: Creates perfectly sliced, stacked and sorted tomatoes
• EasyClean Xpress: Effortlessly cleans dicing grids with a zero-waste solution to maximize efficiency and food savings
Immersion Blenders
Robot Coupe Immersion Blenders can mix, blend, emulsify, whip and knead in just a few seconds. The patented removable stainless-steel bell and blade afford easy cleaning and maintenance. New features that add more functionality include:
• EasyPlug: A detachable power cord can be easily removed for storage or replacement, if required
• EasyGrip: The ergonomic and removable handle provides greater operator comfort
Easy Warranty
Robot Coupe also provides easy and operator-friendly warranty programs. All Immersion Blenders have a 1-year Hassle-Free Replacement Warranty. In addition, the R1-R4 series of food processors and Blixer® 2-4 series also come with motor base replacement Easy Warranty. These warranty protections minimize your time with inoperable equipment and keep your kitchen running smoothly.
To learn more about Robot Coupe’s solutions that simplify tasks in busy professional kitchens, visit robot-coupe.com
Food Packaging Strategies
How caterers can satiate consumer and regulatory hunger for eco-friendly options
BY ALEXUS MEDINA, SABERT
Today, all aspects of foodservice operations are under scrutiny, from sourcing to water conservation to food waste. Consumers and lawmakers are increasingly pushing the foodservice industry to adopt practices that will get us closer to creating a sustainable food ecosystem. This heightened awareness creates unique opportunities for caterers to stand out. Businesses that embrace this shift can refresh their brand identity, attract eco-conscious clients and potentially command premium pricing.
The path forward requires careful consideration of operational needs, costs and food packaging strategies that not only meet sustainability goals but also enhance the overall customer experience and brand reputation.
The Sustainable Restaurant Association found that 65% of consumers are more likely to choose a catering service that prioritizes sustainability.
KEY AREAS OF REGULATORY AND CONSUMER PRESSURE
With sustainability and waste reduction remaining top priorities for consumers and legislators alike, here are three key areas caterers and foodservice providers should be paying attention to today.
Extended Producer Responsibility Legislation
Extended Producer Responsibility (EPR) legislation aims to reduce packaging waste and create a dedicated investment stream to build and expand recycling/composting infrastructure. Five states have passed ERP legislation for packaging, and 10 more introduced bills in 2024. The parameters of each state’s EPR programs vary, resulting in uncertainty around fees, timelines and responsibilities. As legislation evolves, operators should collaborate with their food packaging suppliers to make the best packaging choices for endof-life-management and their unique operational needs.
State Laws and Packaging Bans
In the push for a circular economy, many states have enacted laws to ban certain types of packaging that contribute to waste, such as polystyrene foam. This year, new food packaging laws are planned to take effect in four states, including bans against the use of polystyrene foam by food vendors in Delaware, Oregon and Rhode Island. In Illinois, events with more than 3,500 people in attendance are required to provide access to recycling and composting bins. These bills signal that lawmakers are not backing down from sustainability, and more states will likely follow suit in the coming years.
Sustainability Transparency
Consumers increasingly demand transparency, sustainability and environmental responsibility, including where and what they decide to eat and who to buy it from. The Sustainable Restaurant Association found that 65% of consumers are more likely to choose a catering service that prioritizes sustainability. At the same time, consumers are having a hard time deciphering between what’s really sustainable and what’s “greenwashing,” when businesses make misleading claims about the environmental benefits of their products. This need for transparency is resulting in a push for labeling laws to help drive consistency in how companies use eco-centric statements, messaging and proper product disposal instructions.
SUSTAINABILITY
ECO-FRIENDLY ALTERNATIVES FOR CATERERS
For caterers and foodservice companies navigating the sustainability landscape, a key component that can be explored is the adoption of eco-friendly food packaging alternatives. In recent years, there have been significant advancements in material science to develop packaging options that balance environmental impact with performance and fit-for-use requirements. These material advancements offer sustainability benefits and ensure packaging meets durability, functionality and performance needs in catering applications.
The following are sustainable packaging options foodservice providers should consider adopting to get ahead of packaging laws and meet consumer preferences.
Molded Fiber and Paper
Recyclable and/or compostable options, such as molded fiber pulp, are growing as attractive alternatives because they are designed to break down into compost and reduce waste. Similarly, paper is another solution that already has an established recycling infrastructure. Another benefit is that caterers can leverage paper solutions due to the printing capabilities and branding opportunities. Both molded fiber pulp and paper products have seen advancements in fitfor-use, from microwave and oven compatibility to coating treatments for improved durability and barrier protection.
Recycled Materials
More and more packaging producers are investing in packaging materials made from post-consumer recycled content, such as plastic water bottles and bottle caps. Plastic packaging made with post-consumer recycled content like polyethylene terephthalate (PET) or polypropylene is one avenue caterers can explore to contribute to a circular economy and advance sustainability goals.
Reusable Packaging
Reusable packaging is gaining traction as a sustainable option for foodservice companies who operate in closed-loop environments, like universities or stadiums, where reclamation, washing and reuse of items can be controlled. Innovative packaging producers are beginning to offer products that can stand up to 150 washes. Caterers might opt for reusable packaging over permanent ware for events in settings like tailgates or outdoor parties.
A SUSTAINABLE FUTURE FOR CATERING
Along with eco-friendly packaging, embracing sustainable catering practices can also involve careful menu planning to avoid overproduction, incorporating organic and local ingredients, and adopting waste-reduction strategies like donating excess food to local food banks or providing extra packaging for clients to store and take leftovers.
The foodservice industry has been on a sustainability journey for the past several years. As more states look to enact laws around food packaging and waste—and consumers continue to call for sustainability—foodservice providers who aren’t prioritizing eco-friendly packaging options are likely to fall behind. Make sure to work with a food packaging solutions provider who can partner with you no matter where you are in your sustainability journey.
Alexus Medina is director of product management at Sabert Corporation, a global leader in innovative and sustainable food packaging solutions. In her role, she works with customers to create a suite of packaging options to suit their foodservice needs.
For more information, visit sabert.com.
Pouring Profits
Increasingly popular specialty coffee drinks could give your menu a jolt
BY SARA PEREZ WEBBER
Have you tapped into the brewing demand for specialty coffee? If not, the robust revenue stream may be just the jolt your menu needs. As of 2024, 45% of American adults reported consuming specialty coffee in the past day—an 80% increase since 2011, according to a report from the National Coffee Association. In fact, for the first time, specialty coffee consumption surpassed that of traditional coffee.
Lattes, espressos and cappuccinos are among the most popular specialty coffee drinks, each preferred by 16% of consumers. And most like it hot—85% of consumers choose hot over iced specialty coffee beverages.
Not only are consumers drinking more specialty coffee, but they are increasingly conscious of coffee’s origin and environmental impact. “In 2025, resilience will be key as we navigate the impacts of climate change, rising costs and evolving consumer demands,” says Yannis Apostolopoulos, CEO of the Specialty Coffee Association.
Taking place in San Diego in 2026, the World of Coffee event allows attendees to taste and learn about trending coffee drinks.
Produced by the Specialty Coffee Association, the Specialty Coffee Expo—which took place in Houston at the George R. Brown Convention Center from April 25–27, 2025—provides operators with the information they need to increase sales of these increasingly popular drinks. The largest B2B specialty coffee trade show in North America, it’s expected to attract more than 17,000 attendees from 85 countries as well as 637 exhibiting companies—a 6% increase from the 2024 event.
“Expo 2025 will showcase innovative solutions, from advanced brewing technologies to sustainable products, and foster meaningful connections across the coffee value chain,” said Apostolopoulos before the event.
Caterers and other foodservice business operators who attended the Specialty Coffee Expo were able to:
• Discover new products, including coffee equipment, brewing methods and technology, and sustainable packaging solutions.
• Learn about trending coffee drinks, such as cold brew, nitro coffee and plant-based alternatives, as well as gain insights into pairing coffee with food.
• Connect with coffee roasters, farmers, distributors and other foodservice professionals.
• Enhance coffee knowledge and training in brewing techniques, latte art and coffee sustainability.
• Stay informed about consumer trends, sustainability practices and market opportunities.
The Specialty Coffee Association also produces the World of Coffee Dubai and World of Coffee Jakarta, both of which had sold-out trade show floors this year. World of Coffee Geneva 2025 will take place in Geneva, Switzerland, from June 26-28, 2025.
The Specialty Coffee Expo will be renamed World of Coffee for the April 2026 show, taking place in San Diego. Says Apostolopoulos: “Renaming Expo to World of Coffee brings North America’s premier coffee trade show into the globally recognized World of Coffee brand, reinforcing our commitment to international growth, collaboration and innovation in the coffee industry.”
For more information, visit sca.coffee.
Eco-Friendly EVENTS
Charred Cauliflower Rosti from Abigail Kirsch
10
sustainable strategies for going greener
BY SARA PEREZ WEBBER
There’s a growing appetite for sustainable events. Are you meeting the demand?
According to a recent report from Food for Climate League and Datassential, the foodservice industry research firm, 79 percent of consumers plan to eat more sustainably in the next year. That includes 33 percent who say they never eat sustainable foods but plan to start.
The study defined “sustainable” as foods that are “good for people,” supporting farmers, food workers and local communities; and “good for the planet,” reducing pollution, conserving natural resources and limiting greenhouse gas emissions that contribute to climate change.
Consumers’ growing desire for sustainable dining opens the door to exciting menu opportunities—by emphasizing plants as the main protein, for example, or focusing on sustainable aquatic foods such as clams, oysters and mussels. “Foodservice operators and culinarians really are the true change-makers, and we need to be engaged in these ways of cooking and eating in order to keep up with eater interests,” asserts Eve Turow-Paul, founder and executive director of Food for Climate League. “Lead with deliciousness, and sustainability will follow. We need to be creating meals that are delighting people that just happen to be more sustainable.”
Conservation-minded caterers are showing how it’s done—not only with sustainable menu items, but with environmentally friendly business practices. Steve Short, COO and chief culinary officer of Atlasta Catering in Phoenix, has operated a zero-landfill catering company for over a decade. “I’m a true believer that if you’re going to establish true sustainability, you have to start with landfill contribution,” says Short, who teaches sustainability courses at Arizona State University, one of his longtime catering clients.
New York-based Abigail Kirsch: A Culinary Collective calls its approach “conscious catering,” with a focus on responsible sourcing, food-waste reduction, sustainable seafood, biodegradable service ware, recycling and upcycling. “At the end of the day, catering should leave an impact on people, not the planet,” says Executive Chef Peter Mamadjanian. “By making sustainability an intrinsic part of what we do, we’re not just creating incredible food but shaping the future of the industry, one event at a time.”
Whether you’re just starting out on your sustainable journey or looking to become even greener, we’ve rounded up 10 strategies to follow to minimize your company’s impact on the environment.
Abigail Kirsch serves these colorful cake desserts with edible spoons.
1 | Establish Green Habits at Home and at Work
Caterers who’ve embraced sustainability in their personal lives often carry that commitment into the workplace. For example, Abigail Kirsch’s Mamadjanian has driven the same hybrid car for 14 years, and has outfitted his home with solar panels, a rainwater collection system and a composting setup. “Even my culinary inspiration comes from sustainable practices,” says Mamadjanian. “I collect cookbooks from libraries or purchase them secondhand, merging my love for food with my commitment to the planet.”
Atlasta Catering’s Short says it’s helpful to establish green habits in the catering kitchen even before they can be put into practice. Short advises caterers to train staff members to clean and sort anything that’s recyclable, even if your municipality doesn’t have advanced recycling capabilities. While the containers may all end up in the same place, “someday they won’t, and you’re driving a culture,” says Short. “Recyclables should always be cleaned and then sorted—that’s the first step to zero-landfill.”
2 | Understand Local Recycling Programs
If you’re aiming to reduce waste at your company, investigate what your options are, as recycling programs vary widely across the U.S. “The first step is understanding what your recycling companies are doing with the recycling and how they’re recycling, and what your waste haulers are doing with your waste and if you have opportunities for composting,” says Short.
3 | Measure Results
Once you know how and where you can recycle and compost, the next step is measuring your progress to see if you’re actually making a difference. At Atlasta, for example, what goes into the garbage is weighed and tallied weekly. “We are below 400 pounds a week,” says Short. “Based on our revenue—about $11 million a year—we are way below the threshold of the definition of zero-landfill.”
Atlasta Catering taps into the large growing region west of Phoenix for most of its produce.
4 | Minimize Overproduction
Caterers face an especially tricky situation when it comes to sustainability. While it makes sense both financially and ecologically to only prepare as much food as will be consumed, that can be hard to anticipate.
“Every time a business provides food, it should try to predict how much will be needed so they don’t bring an outrageous surplus,” says Teralyn Pilgrim, author of No Scrap Left Behind: My Life Without Food Waste, published by Health Communications Inc. “However, it’s also true that events expect to have an abundance of food. It is more disastrous for a caterer to run out than it would be to waste money on bringing too much.”
Preventing food waste begins at the ordering stage, notes Short, by understanding your recipes so you’re not over-ordering.
“In our kitchen, it all starts with smart planning,” says Abigail Kirsch’s Mamadjanian. “We closely track our numbers to minimize overproduction, but in catering, excess food is sometimes inevitable.”
5 | Distribute Surplus Food
The solution to excess food at an event is “figuring out ahead of time where the surplus will go,” says Pilgrim.
Atlasta Catering follows a three-layer system for sustainably disposing of excess food. “The number-one thing that we do is we feed humans that are in need,” says Short. In fact, working with Phoenix-based Waste Not—which rescues perishable food and transports it to more than 85 nonprofit partners—Atlasta has donated 1 million-plus pounds of food over the past 13 years, which adds up to 600,000 meals.
Atlasta’s food scraps are sent to farms for animals to consume (as long as the animals aren’t being raised for slaughter), while other leftover food is donated to a local farm for composting.
Abigail Kirsch Catering also donates extra food. “Instead of wasting it, we donate as much as possible from our commissary kitchen and events,” says Mamadjanian. “Our team is encouraged to distribute surplus food to food banks and community organizations, ensuring it nourishes people rather than ending up in landfills.”
Atlasta Catering builds zero-landfill kitchens at events.
6 | Upcycle
Find ways to utilize ingredients that may otherwise have been wasted. Pilgrim’s book No Scrap Left Behind—which chronicles her family’s quest for a zero-food-waste kitchen—imparts such tips as cutting up fruit that’s about to expire and freezing it for smoothies; frying, crisping or baking potato peels; and eating broccoli stalks instead of chucking them.
At Abigail Kirsch, “vegetable trimmings are transformed into flavorful stocks, bread scraps become house-made breadcrumbs, and surplus produce is repurposed into preserves and sauces,” says Mamadjanian. “We celebrate and reward sustainability ‘hacks,’ keeping everyone engaged and thinking outside the box. For example, leftover arugula is dehydrated into a green garnish powder, and every part of a cauliflower finds a use—crowns in appetizers, stems and leaves in salads.”
The catering company repurposes its serving vessels as well. “Platters and unexpected kitchen tools are creatively incorporated into our events, and afterward, donated to local church sales,” says Mamadjanian.
Abigail Kirsch reuses cans as serving vessels for its Lychee Lemonade (left), while Atlasta serves a beet appetizer on reusable spoons (below).
7 | Utilize Earth-Friendly Packaging
Of course, how you serve your food is another indicator of sustainability. Abigail Kirsch has “revolutionized” its packaging, says Mamadjanian: “At events, our staff uses biodegradable containers to take home meals, reducing waste. When disposable serveware is necessary, we ensure it’s compostable or recyclable. Even the plastics we use are carefully chosen for recyclability, guaranteeing a longer life cycle.”
At Atlasta Catering, Short has eliminated as much plastic as possible, shifting to compostable bamboo-style vessels and utensils for drop-off catering. For other types of events, he says he’s “constantly driving people toward our reusables.” The company has invested in more reusable silverware as well as cups that can be reused hundreds of times. When utilizing reusable products, labor costs need to be factored into events, as more staffers are needed for collecting and washing.
8 | Source Locally
According to Datassential, 36 percent of consumers want to see locally sourced ingredients on menus—and nearly half of operators plan to feature such ingredients in the next year. “Local sourcing is a cornerstone of our sustainability efforts,” says Abigail Kirsch’s Mamadjanian. “By working with small farmers and regional suppliers, we bring the freshest, seasonal ingredients to our kitchens, cutting down on emissions from long-haul transportation. Plus, let’s face it—local food simply tastes better.”
Short points out it can be tougher for caterers to source locally because of the amounts often needed for large-scale catering. Some restaurants in Phoenix source free-range chicken from a local ranch, for example, but Atlasta Catering’s needs surpass what the ranch can provide.
One strategy is to expand the geographical scope for sourcing—and let customers know how you’re defining “local.”
“In Phoenix, we are close to the largest growing region in the entire world—the tip of the Salinas Valley into Yuma, Arizona, down to just south of the border,” says Short. “That’s where I get about 84 percent of all my produce, and I write my menus geared toward that—and I’m very transparent about it.”
9 | Propagate Plant-Based Menu Items
According to Datassential, there’s a growing demand for meals with less meat—24 percent of eaters want meals with less meat and animal proteins, while 16 percent prefer meals without any animal proteins or products. “Eaters are excited to be eating meals with less meat and animal proteins,” says Food for Climate League’s Turow-Paul. “It’s time to get creative.”
Caterers such as Abigail Kirsch are heeding the call. “Plant-forward dishes aren’t just eco-friendly; they’re an opportunity to craft bold, delicious and creative meals,” says Mamadjanian. “Our chefs rise to the challenge, making vegan and vegetarian options as exciting and satisfying as any meat dish. Thoughtful flavor and texture combinations mean no one misses the meat.”
Abigail Kirsch’s plantbased dishes include Herbed Artichoke Jardiniere (left) and vegetable sushi (below).
10 | Guide Customers to Green Choices
In Fall 2022, the Food Climate League conducted a five-week trial with Sodexo at three universities’ dining halls. Plant-based dishes were presented as the default option, with signs alerting customers that meatbased dishes were available upon request. As a result, diners’ choice of the plant-based menu items increased 81.5 percent.
Similarly, Atlasta Catering has come up with ways to ensure guests are disposing of their wares in an eco-friendly manner. If the company is catering at a facility with trash cans—“which we call ‘loss’ cans,” explains Short—they will be removed from the floor. Instead, the staff will set up jackstands covered in black linen. Signs will ask guests to dispose of items there, noting that they will be sorted responsibly, and thanking guests for supporting Atlasta’s zero-landfill initiative. The key is to gently guide guests rather than harangue them with excessive signage, advises Short: “It has to be done in a hospitality-driven way.”
Atlasta’s catering trucks let customers know the company prioritizes sustainability.
ABIGAIL KIRSCH: A CULINARY COLLECTIVE
abigailkirsch.com
ATLASTA CATERING
atlastacatering.com
DATASSENTIAL
datassential.com
FOOD FOR CLIMATE LEAGUE
foodforclimateleague.org
Eco-Friendly Packaging and Serve Ware
Options are growing for products that help you meet your sustainability goals while serving catering customers with attractive, useful ware.
Recyclable and biodegradable balsa wood products from VerTerra include the Balsa Wood Bowl (pictured with bagels), which are lined with paper and ready to use. The individually bagged Medium Weight Wooden Cutlery Kit includes a fork, knife, spoon and napkin. verterra.com
The VerTerra Kraft Paperboard Bento To-Go Boxes are 100% sustainable and biodegradable. Sizes include three compartments (no window) and four compartments (with window). Sturdy enough to handle hot, cold and saucy meals without leaking, the bento boxes are made with a PLA lining that breaks down naturally. verterra.com
The Stadi-Yum Tray from Your Green 2 Go upgrades a typical boxedlunch presentation. Available in multiple sizes and compartments, the tray features a 100% compostable base made of fiber pulp and a recyclable PET lid with the patented Suretab Locking Lid System. yourgreen2go.com
Green 2 Go is designed to make catering deliveries easier. The Serv-A-Crowd box— made of double-wall corrugated recyclable cardboard—holds two full pans or an endless combination of the company’s polypropylene containers (recyclable, reusable and dishwasher-safe). Integrated handles make the box easy to carry, and the strong construction is designed for stacking. The exterior can be customized with a logo. yourgreen2go.com
for What’s Next Catering?
BY SARA PEREZ WEBBER
Top to bottom: Anthony and April Lambatos of Footers Catering; Robin and Jeffrey Selden of Marcia Selden Catering; Kevin Lacassin of Good Food Events + Catering
CFE checks in with three veteran caterers, who detail key trends shaping the industry
Signs point to a robust year for catering in 2025. That’s the consensus from three veteran caterers, who shared with CFE their outlook for the industry.
“It’s hard to believe that we are five years removed from the pandemic,” says Anthony Lambatos, owner and CEO of Footers Catering in Arvada, Colorado. “After the dramatic drop-off and then meteoric return of events, business has stabilized, and we are settling into an environment with a bit more predictability.”
Lambatos—along with Kevin Lacassin of Good Food Events + Catering in Tampa, Florida, and Robin Selden of Marcia Selden Catering in Stamford, Connecticut—pointed to six trends they see impacting their businesses going forward.
Changing Nonprofit Events
Focused solely on full-service events, Footers Catering owned by Lambatos and his wife April—does about 450 events each year, with revenue of $8.5 million. “Corporate and convention business continues to be stable for us, whereas wedding and nonprofit gala markets are fluctuating rapidly,” says Lambatos. “Nonprofits are forgoing traditional gala fundraising models for events with a better ROI, and our team is ready to collaborate with them on new ideas like concerts and sporting events.”
For example, Footers caters Make-A-Wish’s “Whiskey, Wine & Wishes” event, which features a country-music concert. Footers’ casual stations menu, with no formal seating, keeps the event’s cost lower than it would be with a seated plated gala format.
The loss of federal grant funding is also impacting nonprofits, which means “it’s more important than ever for them to raise more money through events,” says Lambatos. By adapting to market changes, Lambatos anticipates Footers’ business to grow this year.
Footers caters Make-A-Wish’s “Whiskey, Wine & Wishes” event (left and below), which exemplifies two trends in nonprofit events— concerts and casual stations.
The Value of Diversification
After purchasing another catering company in 2022, Good Food Events + Catering in Tampa, Florida, is moving forward with a multibrand strategy—a concept beginning to catch on in catering, following the successful model of restaurant and hotel groups. President and CEO Kevin Lacassin founded Good Foods in 2008. The company now has 15 full-time employees and sales north of $3 million. “We are focused on high-end events, weddings and parties that are seeking a custom menu experience and restaurant-style food that is cooked onsite,” he says. Lacassin’s aim is to slow the growth of the core business to focus on fewer high-quality events.
On the other hand, Lacassin is “hyperfocused on rapid growth” of the new brand, Delectables Fine Catering, which diversifies the company’s price-points and styles of food and service. “In order for it to be successful, there needs to be some division in leadership, values, culture and staffing,” advises Lacassin. “We are fortunate to be in a position where we have a sister brand with a value-based menu and format.”
More Experiential Events
Founded 46 years ago in Stamford, Connecticut, Marcia Selden Events had its best year ever last year. “What’s super-exciting is that we are trending to crush our 2024 numbers already,” says Robin Selden, managing partner and executive chef.
Good Food Events + Catering is seeing more weddings opt for plated dinners, while stations are still a popular option for corporate events (above). Footers Catering emphasizes guest engagement (above right).
Spurring the company’s growth is a commitment to meeting customer demand for more experiential events. “At Marcia Selden Catering, we will be seeing dining tables that double as art installations,” says Robin. “Think projection mapping that makes plates dance with light, edible ‘perfumes’ wafting from dishes, creating dining experiences that are part feast and part magic.”
Lambatos is seeing growing demand for experiential events in all sectors. “Corporate and DMCs [destination management companies] are more obvious, but couples want guest experiences, nonprofits are looking for ways to engage their donors, even backyard social events have multiple activities,” he says. “From photo booths to immersive demos to hands-on culinary activations, making guests a part of the experience is crucial.”
Good Food brings a restaurantstyle experience to the guest (below). Lambatos leads a MIBE Summit for hospitality leaders who want to create better workplace environments (right).
Enhanced Focus on Wedding Cuisine
Couples are increasingly opting for seated dinners at their receptions, says Lacassin. “We were a pioneer in our market for unique and innovative station-style events, and we have found that they are still perfect for corporate events, but fortunately no longer a trend for weddings!” he says.
At Marcia Selden Catering, wedding hosts are sparing no expense for their guests, says Robin: “Expect over-the-top menus, jaw-dropping tablescapes and service so seamless it feels like a well-rehearsed ballet. We will be focused on turning meals into performance art with live plating, dramatic reveals and tableside chef experiences.”
Rising Expenses
The cost of doing business continues to increase, notes Lacassin: “While our core mission of hospitality has not changed, the cost in executing that vision has changed dramatically.”
Yet explaining what catering costs to clients remains an ongoing challenge. “Our food costs have remained fairly steady, but insurance costs are what our clients are really paying for,” says Lacassin. “And that is a tough thing to explain to clients, when we are just perceived to be selling food. Our guest experience revolves around off-premise catering and bringing the restaurant experience to the guest.”
Employee Retention
According to the U.S. Bureau of Labor Statistics, the hospitality industry has a 74 percent turnover rate annually—well above the average of other U.S. industries, which is between 12 to 15 percent. Yet many caterers are working to change that.
Lambatos, for example, advises others on how to transform their businesses into great places to work with his coaching consultancy, MIBE (Make It Better Every day). Founded in 2019, MIBE has worked with more than 250 hospitality companies on such topics as leadership development.
“Companies are more focused than ever on attracting and retaining great people,” says Lambatos. “Company culture continues to be an important factor in this, and in an industry that has historically not been known for great work environments, I’m seeing more companies than ever make this a priority.”
Lacassin provides value with the Delectables Fine Catering brand (below) by serving food cooked in a central commissary and sent hot to events, saving onsite labor costs.
How the shifting economic landscape could impact the hospitality sector in the year ahead
BY BEN JOHNSTON, KAPITUS
Small Business Projections
The hospitality industry grew in 2024, as strong employment trends and positive economic growth fueled consumer spending.
At Kapitus, we expect this trend to continue for restaurants, resorts, cruises and theme parks in 2025 as long as unemployment remains low and consumer spending strong. We expect hotels, conference centers and the airlines to benefit from continued growth in business travel, as businesses emphasize in-person gatherings among a now decentralized workforce.
As we project the economy to grow in 2025—but also expect inflation to accelerate—small businesses will have a difficult balancing act of capturing economic growth while weathering accelerating costs. Following are four factors to consider as you map out your plans for the remainder of the year.
Inflation/Economy: We would expect inflation to continue to drift lower throughout 2025, barring major policy intervention or significant changes to Fed policy. However, we view many of the stated policy goals of the new administration as inflationary— specifically tax cuts, tariffs and expulsion of the undocumented. Were these policies to be enacted in their proposed form, the U.S. economy would almost certainly experience another inflation shock. The business community, fresh on the heels of the last inflation shock, should be watching these policy changes closely and be prepared to act quickly should inflation return.
Business owners should be judicious in their expansion plans. In uncertain economic times, it is important to focus on goods and services that provide a demonstrated value to customers. Before launching a new product or opening a new facility, thoroughly test the market to determine demand and pricing power. Make sure to have access to sufficient capital to cover several months of operating expenses in case anticipated sales take longer than expected to materialize.
Access to Labor: The currently tight labor market could be exacerbated by a crackdown on the hiring of undocumented labor. It is estimated that 10% of all restaurant employees are undocumented, as are at least 25% of all agriculture employees and 9% of the hospitality industry. A significant loss of undocumented labor could force both the cost of labor and food for restaurants considerably higher and impact the industry’s ability to fulfill customer demand.
To navigate labor challenges, consider investing in new technologies and business processes that allow you to operate with fewer employees. Installing software that can better manage inventory or help customers self-serve can save time and may allow a business to operate longer with fewer staff members. For a business’s most critical employees, consider offering additional perks such as flexible work hours, continuing education or opportunities for career advancement. Strong relationships and the ability to satisfy employees’ career goals can help retain critical personnel in tight labor markets.
Access to Funding: The market for obtaining small business financing has been tight since banks scaled back their exposure in the spring of 2023 following the collapse of Silicon Valley Bank, First Republic and Signature Bank. Since that time, many banks have seen deposits move out of banks toward higher
yielding fixed-income products, and commercial defaults have risen substantially.
In addition, interest rates are higher today than in years past, making it more challenging for businesses to afford financing. Fortunately, businesses with strong credit profiles and a history of financing essential-use equipment have quality options both with banks and nonbank lenders. However, business owners should expect a higher cost of capital than in years past and therefore should calculate the cost of the financing relative to the expected profits that the financing will generate to ensure a positive return on investment.
For business owners who borrow money to purchase inventory, acquire equipment and fund expansion, it is important to maintain multiple financing relationships. Banks have been pulling back from lending to small businesses over the past several years, and having contacts at both bank and non-bank lending institutions can help secure the fastest and lowest-cost capital when borrowing is required.
Tariffs/Global Supply Chain: Critical issues continue to challenge small businesses sourcing materials and selling overseas. During 2024, persistent disruptions in the global supply chain stemming from wars, pirating, strikes, infrastructure failures and inclement weather combined to disrupt the global flow of trade. Now, the threat of significant tariffs on large U.S. trading partners are forcing wholesalers, retailers, manufacturers and many other business owners to re-examine their supply chains and develop sourcing strategies that reduce the cost of tariffs while still ensuring the timely delivery of goods.
Higher tariffs will certainly cause prices to rise for U.S. consumers, as tariffs drive up the cost of the product being imported and these costs must be passed on to the customer. This will not only spur inflation but will lower overall consumption, slowing the economy. However, in the long run, higher tariffs may help protect the viability of certain U.S. manufacturers and could incentivize greater investment in U.S. manufacturing. While this would be a positive for some sectors of the
To navigate labor challenges, consider investing in new technologies and business processes that allow you to operate with fewer employees.
economy, the impact of tariffs is difficult to predict as we can expect U.S. exports to impacted nations to be struck by retaliatory tariffs, reducing demand for goods produced in the U.S. and sold abroad.
U.S. businesses that import critical goods/foods from abroad should determine if it is possible to source these products domestically or to vertically integrate their supply chains to produce these goods domestically themselves. If domestic production isn’t feasible, business owners should pay close attention to the tariffs being levied. Working quickly to move production from one country to another could prove valuable should certain countries, such as China, receive stiffer tariffs than neighboring countries with similar production capabilities.
Small businesses have learned from previous disruptions the benefits of shorter supply chains and greater onshore production, and today these benefits are amplified. As a result, we expect to see continued growth in domestic manufacturing and the integration of new technologies that promote automated production. While we expect the growth in U.S. manufacturing and automation to be net positives for the U.S. economy, we are very worried that the pace of this change will be highly disruptive to the global supply chain, and we hope that whatever changes are made are implemented in a gradual and deliberate manner.
Planning Ahead
Although 2025 presents considerable economic uncertainty, we are optimistic that the economy is poised for continued growth so long as inflation remains low. While considerable change is expected on the political front, we also understand that the economy is in the forefront of the mind of the president, who has historically measured his performance by the trajectory of the stock market and his place in the polls. As a result, we expect marketfriendly policies to prevail and believe that now may be a good time for business owners to be working on a growth plan, while also having contingency plans in place should inflation creep back into the picture.
This means determining what financing a business is likely to need in either scenario. While many banks have scaled back their exposure, there are many nonbank small business lenders that are ready to fill the funding gap left. As the political uncertainty wanes, we expect 2025 to emerge as a prosperous and exciting year for business owners, the most critical growth engine of the American economy.
ABOUT THE AUTHOR
Ben Johnston is the chief operating officer of Kapitus, one of the most reliable and respected names in small business financing. Kapitus has provided over $7 billion to over 50,000 small businesses since 2006. Kapitus offers multiple loan products to small businesses, including SBA loans, revenuebased financing, equipment financing, cash-flow based factoring, revolving lines of credit and invoice factoring.
For more information, visit kapitus.com.
A Toast to Collaboration
ECEP attracted its best turnout yet at its fifth annual Symposium in Napa Valley
BY SARA PEREZ WEBBER
When the leaders of Elite Catering + Event Professionals (ECEP) chose the location of the group’s recent annual meeting, they knew what would appeal to their audience. After all, what better place for a group of foodies to come together than a stunningly beautiful locale known for its fine wines and innovative culinary scene?
More attendees than ever convened at ECEP’s fifth annual Symposium, which took place March 9-13 at the Carneros Resort and Spa in Napa Valley, California. And while the picturesque surroundings and world-class dining added to the appeal, the 76 ECEP members and sponsors who attended also found sustenance in interesting discussions, dynamic speakers and plenty of bonding opportunities in the heart of wine country.
“We walked away from this conference feeling great about it,” says Adam Noyes, ECEP’s president and the CEO of Atlanta’s Proof of the Pudding. “Everybody was super engaged, learned a lot, had fun, shared best practices with their peers, built friendships and met new vendors. It was really worth the investment.”
Engaging Speakers
The Symposium’s highlights included a keynote address by chef, restaurateur and TV personality Richard Blais, who spoke about his early days in the industry, and shared lessons from both catering and restaurant experiences. “He was entertaining, engaging and relatable,” says Michael Stavros, ECEP’s immediate past president and vice president of business development at M Culinary Concepts in Phoenix, adding that Blais signed books for attendees and joined them for dinner at Ad Hoc, Thomas Keller’s family-style restaurant. Another featured speaker, Christina Sims, sparked a spirited Q&A during her presentation on AI “and how it can be utilized by us in our daily business,” says Stavros. “The session she hosted later that day was really engaging and demonstrated before our eyes how to use certain things, like ChatGPT.”
ECEP Experts
In addition to outside speakers, attendees heard from experts from ECEP’s 15 catering company members. For example, John Crisafulli of San Diego’s Behind the Scenes Catering led a panel about the fivestar customer experience featuring Blais, Ken Barrett-Sweet of Boston’s The Catered Affair and Jeffrey Jake, executive chef at Carneros Resort. Carizza Rose, director of marketing and
creative at 24 Carrots Catering & Events in Orange County, California, led a general session on “Building a Brand That Speaks for Itself.”
At Rose’s presentation, “they set up a beverage station with every member’s logo displayed on a series of cups filled with their carrot juice mocktail as a physical demonstration of a branding exercise,” says Stavros. “Everybody was snapping photos and toasting each other with their own logo cups.”
ECEP’s various networking groups—principals and founders as well as leaders in sales, marketing, human resources, finance, operations and culinary— met in their own breakout sessions, including a newly formed group of next-generation leaders who are transitioning into top roles within their companies. “We’re creating forums for the open exchange of ideas, to have safe spaces for people to share their own experiences,” says Stavros.
Clockwise from opposite top: Susan Lacz, principal and CEO of Ridgewells Catering, interviews keynote speaker Richard Blais; Behind the Scenes’ John Crisafulli with Meredith Marks; featured speaker Christina Sims’ AI presentation; attendees raise a toast at Ad Hoc; the 24 Carrots team, including Carizza Rose (center), with customized ECEP member cups
EVENTS
Clockwise from below: The ECEP Board of Directors (standing, left to right, are Proof of the Pudding’s Ben Witte, M Culinary’s Michael Stavros, M Culinary’s Brandon Maxwell, Behind the Scenes’ John Crisafulli and Proof of the Pudding’s Adam Noyes; seated are Butler’s Pantry’s Maggie Barton, left, and Ridgewells’ Susan Lacz); Round Pond Estate; olive oil tasting at Round Pond Estate; dinner at Round Pond Estate
In addition, attendees could enjoy culinary activations, such as a Meredith Marks Caviar tasting and a lesson in champagne-bottle sabering, and join in on group outings to such destinations as the Round Pond Estate winery.
Sponsor Participation
Something that sets the ECEP Symposium apart from other such conferences is the participation of the event’s sponsors, note Stavros and Noyes. More sponsors than ever attended this year’s Symposium, including companies such as CSM Cost Solutions, Sysco, UKG, Your Green 2 Go, Galley, VerTerra and Hub Engage.
“Having the sponsors there is a great way for us to get to know them and their products— not just during meetings during the day, but during lunches, dinners and breaks,” says Noyes. “We get to know them personally.”
ECEP’s leaders aim to foster a collaborative atmosphere at Symposium, which Stavros says is appreciated by members, sponsors and speakers alike. He points to a note he received from featured speaker Christina Sims, which read in part: “From the moment we arrived, my husband and I felt the genuine hospitality that defines ECEP. We were particularly taken by the kindness and openness of everyone. That speaks volumes about the culture you’ve curated and the kind of people you’ve brought together.”
All 2025 sponsors are expressing interest in next year’s Symposium, with more expected to join in. “We want our sponsor partners to feel this is different,” says Stavros. “We do not want a trade show where you’re trapped for eight hours a day, waiting for people to come back. We want you in the room, at the table, sharing ideas, engaging in discussion, bringing your expertise and your questions.”
Adds Noyes: “We are looking for more great folks to bring on this journey. The ROI will be really strong for them.”
Next Year’s Event
Although next year’s Symposium location hasn’t been announced, it will take place in spring 2026. ECEP’s leaders expect the invitation-only membership to have increased by then, as the group has received interest from four prospective members and hopes to add five or six in the upcoming year. Says Noyes: “We’re aiming for it to be the biggest one ever.”
For more information, visit ecep.online.
Top to bottom: ECEP 2025 Symposium members and sponsors group photo; wine tank room at Round Pond Estate; wine-pouring at Round Pond Estate
The Danger of Nuclear Verdicts
In an era of huge jury awards, it’s imperative for hospitality businesses to understand the risks and take precautions
A$10 million lawsuit would be the nail in the coffin for nearly every hospitality business. However, the number of nuclear verdicts continues to rise. Recent data shows that U.S. juries awarded more than $14.5 billion in nuclear verdicts in 2023—a 15-year high.
Society Insurance has spent 110 years helping protect businesses and has seen firsthand how nuclear verdicts have evolved in the U.S. The company outlines below what a nuclear verdict is, their alarming rate of increase, and precautions for hospitality businesses to take to better protect themselves against these devastating verdicts.
What is a nuclear verdict?
Nuclear verdicts are when juries award more than $10 million in a case. According to the U.S. Chamber of Commerce, the number of verdicts above $100 million reached a record in 2023. In fact, they’re up nearly 400% from 2013, as reported in The Wall Street Journal ’s 2024 article “‘Nuclear’ Jury Verdicts Rise Alongside American Anger.”
Be aware: Certain states are more prone to outsized jury verdicts. Between 2013 and 2022, California, Georgia, Florida, Illinois, New York and Texas accounted for 61% of such verdicts in the country.
What are the implications of the growing number of nuclear verdicts?
Ideally, nuclear verdicts would be eliminated in favor of fair and just verdicts for hospitality businesses. When juries award disproportionately high amounts in lawsuits—often from cases involving accidents, liquor liability, food safety issues or employee disputes— these multimillion-dollar awards can be a death sentence for hospitality businesses.
Even if the business doesn’t face a verdict, the prevalence of such cases can drive up insurance premiums industry-wide, increasing operating costs. Outside of the hospitality industry, nuclear verdicts “affect almost everything, from the prices of common household products to availability and affordability of insurance,” said Oriana Senatore, senior vice president of research and strategic development at the U.S. Chamber of Commerce Institute for Legal Reform.
The need for regulation to curb these excessive awards is paramount.
How can businesses better protect themselves against nuclear verdicts?
To protect their financial stability, brand integrity and long-term viability in a competitive industry, foodservice businesses should take steps to minimize their exposure to lawsuits. Examples include:
• Investing in your operations and procedures to best ensure the safety of your customers and staff.
• Revisiting your food safety protocols.
• Regularly training your staff.
• Storm-proofing your building’s exterior.
• Taking precautions to avoid slips.
• Leveraging security when necessary.
• Asking your insurance provider for tips on how you can get your business into tip-top safety shape.
Despite the increase in these types of verdicts, the restaurant/hospitality industry is experiencing phenomenal growth. For the first time in history, sales are forecast to top $1 trillion annually for restaurants this year, and it’s estimated the industry added 200,000 jobs in 2024. During this exciting time for hospitality, it pays to educate yourself about risks and take steps to minimize your exposure.
Please note: This is only a general description of coverages and is not a statement of contract. All coverages and limits are subject to the terms, definitions, exclusions and conditions in the policy. This information does not amend, modify or supplement any insurance policy. Consult the actual policy or your agent for details regarding available coverages. This information is provided as a convenience for informational purposes only. It is provided to assist you in recognizing potential unsafe work problems or conditions and not to establish compliance with any law, rule or regulation. This information does not constitute legal or professional advice. For a legal opinion, please seek legal counsel from a qualified attorney.
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