Al Fresco Allure
The natural beauty of outdoor events
Mastering social media
How Proof of the Pudding caters massive sporting events Immersive wedding weekends ALSO
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6 NEWS
A roundup of the latest happenings in catering, foodservice and events to help you stay in the loop.
18 PROFILE
Proof of the Pudding’s Michael Pappas describes the logistics behind catering major outdoor sporting events, a growing segment for the Atlanta-based company.
22 SUSTAINABILITY
Inherently sustainable, rentals provide events with reusable, high-quality inventory, explains Allison Freeman, CEO of Element Event Solutions.
26 TRENDS
Arizona Biltmore’s Zeina Reinboldt details how the resort helps couples curate personalized, immersive wedding weekends.
48 TRENDS
ECEP’s 2025 Trends Report identifies what’s hot in catering and events.
52 CALENDAR
30 A Breath of Fresh Air
With tempting stations, festive drinks and thoughtful design, caterers and venues are enhancing the allure of outdoor events.
BY SARA PEREZ WEBBER
38 Social Media Strategies
Tips from the pros for boosting engagement and crafting meaningful content.
BY SARA PEREZ WEBBER
THE COVER: A magical golden-hour outdoor gathering at a private residence catered by D’Amico Hospitality in Minneapolis. For more information, visit damicohospitality.com.
Photo by Anna Grinets Photography
Sizzling Content
How much response are you generating from your social media posts?
Your engagement should be on the rise, based on online trends. Sprout Social, a social media management company, reported in February that nearly half of consumers (48 percent) are interacting with brands more often on social media than they did six months ago.
If your posts aren’t gaining traction—or if you want to boost your follower count (and who doesn’t?)—turn to p. 38 for some helpful tips from the experts on leveling up your social media strategy.
And here’s some good news—summer is the perfect season for capturing images and videos that will attract scrollers’ attention. As Katia Ponomareva, director of catering for off-premise events at Constellation Culinary Group, notes in our outdoor events feature on p. 30, “curated outdoor event designs are tailor-made for organic content creation, with natural lighting and picturesque scenery ensuring that every shared image tells a compelling story.” In our article “A Breath of Fresh Air,” you’ll find a roundup of trends that are further enhancing the allure of outdoor events—and making them more Instagram-worthy.
Interested in delving into more trends? You’re in the right place. On p. 48, you’ll find a roundup of catering trends for 2025—from bougie butter to relaxed corporate events—identified by Elite Catering + Event Professionals (ECEP). Learn from Allison Freeman of Element Event Solutions how rentals can make your events more sustainable on p. 22. And on p. 26, Zeina Reinboldt from the Arizona Biltmore explains how more couples are creating immersive wedding weekends spanning several days.
Finally, have you ever wondered how caterers feed hundreds of thousands of spectators at sporting events? We peek behind the curtain with Michael Pappas of Proof of the Pudding, who shares how the Atlanta-based company manages culinary operations at these large outdoor events—and how it’s growing that segment of the business (p. 18)
Cheers!
Sara Perez Webber, Editor-in-Chief sara@cfe-news.com
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Anaheim
Don’t miss the 2025 California Restaurant Show — we are returning to the Anaheim Convention Center. This year’s event includes the PIZZA TOMORROW SUMMIT PAVILION for the second year — that means more vendors, more product categories and more excitement!
That’s 3 DAYS of new culinary demonstrations, HUNDREDS of vendors, plus over 40 HOURS of free seminars — all included with your show admission!
Registration Now Open! USE
Restaurant Events Wins 10 TSE Fastest 50 Awards
Restaurant Events, the team behind the New York Restaurant Show, California Restaurant Show and Pizza Tomorrow Summit, received 10 awards at the 2025 Trade Show Executive (TSE) Fastest 50 Awards & Summit, cementing its status as an industry leader in foodservice trade events. The TSE Fastest 50 Awards recognize the top 50 U.S. trade shows based on percentage of growth in net square feet, exhibitors and attendance.
Among the highlights was the Pizza Tomorrow Summit’s Fastest 50 Grand Award for being the Fastest-Growing Food Show by Blended Growth in 2024, a testament to the show’s increasing influence in the national pizza and foodservice space. In addition, the New York Restaurant Show, California Restaurant Show and Pizza Tomorrow Summit all won awards for percentage of growth in all three categories—increases in attendance, square footage and number of exhibitors.
Additionally, Stephen Hess, senior marketing manager, Restaurant Events LLC, was honored with the coveted Trailblazer Award, recognizing professionals who have demonstrated outstanding leadership, vision and innovation in the trade show industry.
For more information, visit therestaurantevents.com.
Executives from Restaurant Events, LLC, pictured from left to right: Paul Pedrow, vice president, sales; Mack Nishball, director of operations; Andrea Tencza, vice president, marketing; Stephen Hess, senior marketing manager; and Glenn Celentano, CEO.
Restaurant Events produces premier trade shows designed to support and celebrate the restaurant and foodservice industry.
Upcoming events include:
CALIFORNIA
RESTAURANT SHOW (with Pizza Tomorrow Summit Pavilion)
August 3–5, 2025 Anaheim Convention Center
PIZZA TOMORROW SUMMIT & FLORIDA RESTAURANT SHOW November 11–13, 2025
Orange County Convention Center, Orlando
NEW YORK RESTAURANT SHOW
March 8–10, 2026
Javits Center, New York City
WE’RE MORE THAN A PROVIDER. WE’RE A PARTNER.
PROGRAM HIGHLIGHTS
KEY FEATURES
Aggressive rebates & pricing
Extensive Culinary Services offerings
Partnerships with more than 600 suppliers providing access to over 100,000 products, across 63 major categories
Valuable ancillary/non-food programs
No-cost membership. We NEVER charge a fee to the customer
Full transparency on pricing & rebates in our member portal
Program flexibility to include full catalog of products with no compliance levels
Local and regional product sourcing and programs available
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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
One Off Hospitality Catering & Events Partners with Chicago Fire FC
One Off Hospitality Catering & Events, the catering division of 12-time James Beard-award-winning One Off Hospitality Group, is now providing chef-driven meals to Chicago Fire FC, a Major League Soccer team. The meals fuel the Fire’s players and staff at the new Endeavor Health Performance Center in Chicago’s Near West Side neighborhood.
Chicago Fire FC owner Joe Mansueto (pictured left in the top left photo) spearheaded the initiative to bring One Off Hospitality on board, following his investment in the cutting-edge training facility. Recognizing One Off’s commitment to utilizing local farmers and sourcing the freshest ingredients, Mansueto saw a perfect match in ensuring players receive nutritious, performance-enhancing meals essential for their success on the pitch.
Through this partnership, One Off Hospitality prepares daily breakfasts and lunches for the seven soccer clubs training at the Endeavor Health Performance Center, including Chicago Fire FC’s First Team, Second Team and five Academy teams. The catering team also provides game-day meals at Soldier Field for the squad and coaching staff, led by Coach Gregg Berhalter, as well as travel meals delivered to the airport before away matches.
For more information, visit oneoffhospitality.com.
TCMA (A Drew Company) Wins Catering Contract for U.S. House of Representatives
Trade Center Management Associates, LLC (TCMA), a Drew Company, has been awarded a new contract to provide catering services for the U.S. House of Representatives, following a competitive procurement process. The contract will take effect in August 2025.
TCMA (A Drew Company) will oversee catered events for both House and non-House entities, serving a diverse range of banquet and meeting spaces throughout the Capitol Hill complex. With more than 30 years of experience in partnership with public authorities, TCMA (A Drew Company) is recognized for its expertise in hospitality, venue management, event planning, and delivering high-quality food and service. The company currently provides catering and event management for prominent Washington, D.C., institutions including the Ronald Reagan Building and International Trade Center, among other public and private sector clients.
For more information, visit drewcompany.com/ hospitality.
Workplace Food a Key Growth Driver for Restaurants, According to ezCater Data
According to a survey conducted by ezCater of 2,300-plus workplace food stakeholders, the market for workplace food is expanding. Businesses are increasingly ordering restaurant food and introducing employee meal programs—sometimes as a cafeteria replacement. In fact, 43% of organizations surveyed have a recurring meal program in place, up 17% from 2024.
“Workplace catering has always been a big opportunity for restaurants, but now it’s bigger than ever,” said Cindy Klein Roche, chief marketing officer for ezCater, the leading food tech platform for workplaces in the U.S. “Organizations are ordering for more occasions and bringing in food from local restaurants on a programmatic, recurring basis. Restaurants have a tremendous opportunity to tap into new revenue streams by embracing the evolving role of food in the workplace.”
ezCater released the data at its 2025 Catering Growth Forum during the Food on Demand Conference. Additional survey insights include:
• 70% of employees who first try a restaurant through an employer-provided meal personally ordered from that restaurant outside of work, a 49% increase compared to last year.
• 60% of orderers plan to spend more on workplace food in 2025, with nearly a third expecting budget increases of 25% or more. This is reflected in ezCater’s orders as well, with average order value up 12% to $420, and average headcount up 9% to 25.
• Employees save on average 30 minutes of their workday when meals are provided and 68% report feeling more productive.
• Restaurants with catering programs experienced a 5.1% increase in overall revenue from 2023 to 2024, outpacing the 3.3% average revenue growth rate for restaurants and bars reported by Technomic.
The 2025 “Feeding the Workplace” report is based on surveys conducted in January 2025 with over 2,300 participants, including 604 corporate catering orderers, 669 restaurant operators and 1,042 employees.
Proprietary ezCater data gathered from millions of transactions across thousands of restaurant partners was also analyzed.
For more information, visit ezcater.com.
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?
Green Restaurant Association Names Winners of the Green Restaurant Awards
The Green Restaurant Association announced the winners of the 2025 Green Restaurant Awards in April. The awards recognize the restaurants and organizations in the restaurant industry that have accomplished a high level of environmental achievement in their respective categories.
“These Certified Green Restaurants, organizations and individuals have set an example for others across North America to follow,” said Michael Oshman, CEO and founder of the Green Restaurant Association. “By taking great environmental leadership in the restaurant industry, the 2025 Green Restaurant Award winners are proving it’s possible for any restaurant, organization or employee to dramatically improve their environmental footprint today.”
A partial list of winners includes: Greenest Restaurant MUSE Global Kitchen, a 4 Star Certified Green Restaurant in Calabasas, California, serves 100% vegan food and has on-site solar panels that produce more than 65% of its annual energy usage.
Greenest Caterer Big Delicious Planet (BDP), 4 Star Certified Green Caterer in Chicago, offers 25.66% vegetarian and an additional 14.16% vegan food options. With a geothermal heat pump, a heat recovery system and windows covered in window film that blocks solar heat, BDP is making significant strides in saving energy.
Greenest University Harvard University has 19 Certified Green Restaurants located in Cambridge and Boston, Massachusetts. Collectively, these Certified Green Restaurants have taken more than 1,000 environmental steps to earn over 4,200 GreenPoints.
Greenest University Restaurant
Village Center Dining at University of Colorado Boulder (pictured above) is a 4 Star Certified Green Restaurant that generates 16% of its energy usage with on-site solar panels. The dining hall composts in back-of-house and frontof-house, has 100% LED lights, reuses greywater for irrigation, and uses bulk packaging for 80% of condiments and 100% of milks and creamers.
Greenest Independent Restaurant
Maine Beer Company, a 4 Star Certified Green Restaurant in Freeport, Maine, is making significant strides in the Energy Category, earning over 238 GreenPoints for Energy Star appliances, occupancy sensors, 100% LED lights, on-site renewable solar energy that generates over 37% of its energy usage and more.
Greenest National Park Restaurant Carvers’ Café at Mt. Rushmore, a 4 Star Certified Green Restaurant in Keystone, South Dakota, has on-site solar panels that produce over 57% of its annual energy usage, on-site composting and much more.
Reusables & Green Disposables Award Chauncey’s Choice at Coastal Carolina University, a 4 Star Certified Green Restaurant in Conway, South Carolina, serves all to-go orders in reusables, supplies reusable dishes in-house, uses 100% reusables for staff meals and more.
Chemical & Pollution Reduction Award Putnam Dining at UConn, a 4 Star Certified Green Restaurant in Storrs, Connecticut, is located in a brownfield redevelopment building and uses a green certified pest management system, green hand soaps and green cleaners.
Waste Reduction Award Cougar Woods Dining Commons at University of Houston, a 4 Star Certified Green
Restaurant, reduces the amount of waste that ends up in a landfill with back- and front-of-house composting; weekly food bank donations; reusable plates and cutlery; and recycling of plastics, glass, aluminum, paper, cardboard, grease, batteries, electronics, appliances and renovation materials.
The Green Restaurant Association (GRA) is a national nonprofit organization that provides the only official Certified Green Restaurants mark in the country. Since 1990, the GRA has pioneered the Green Restaurant movement and has been the leading voice within the industry encouraging restaurants to listen to consumer demand to green their operations using transparent, sciencebased certification standards. With their turnkey certification system, the GRA has made it easy for thousands of restaurants to become more environmentally sustainable in a profitable manner.
For more information, visit dinegreen.com
Feeding the Fans
Proof of the Pudding’s Michael Pappas explains the logistics behind catering major outdoor sporting events, a growing segment for the Atlanta-based company
BY SARA PEREZ WEBBER
From major golf tournaments to air shows to motorsports races, Proof of the Pudding knows how to keep sports fans well fed.
The Atlanta-based catering company is expanding its reach into major outdoor sporting events. A longtime partner of the PGA Tour, Proof recently added NASCAR races at Rockingham Speedway in North Carolina and the Quad City Air Show in Davenport, Iowa, to its roster. That’s in addition to Proof’s many other large foodservice clients, including convention centers, sports and entertainment arenas, yachting shows and college stadiums.
“We’re bringing a whole new level of culinary excitement to these remarkable events,” says Michael Pappas, executive vice president of operations for Proof of the Pudding. “We’re not just serving food; we’re crafting experiences. Expect exceptional quality, innovative presentation, efficient service and a seamless, cashless experience, ensuring fans never miss a moment of the action.”
Pappas—whose 30 years of hospitality experience includes leading all F&B operations for 12 NASCAR racetracks— joined Proof in September 2024. CFE recently chatted with Pappas to learn how Proof handles the logistics at these major events, a growing segment for the company.
CFE: What’s the most logistically complicated sporting event that you plan the hospitality and concessions for?
PAPPAS: Every golf tournament is pretty complicated. But I think the single-most complicated is the Formula 1 race at Circuit of the Americas [COTA] in Austin, Texas. It’s 450,000 people over that weekend, so it’s one of the biggest events on the planet every year—roughly 1,200 points of sale in concessions. It’s railcars of product. Just staffing that event is absolutely crazy.
CFE: Since these are huge outdoor events, what are some of the factors that you need to take into consideration, and how long is the planning process?
PAPPAS: A lot of these events happen annually, like the F1 race at COTA. So we start planning that event again pretty much the day after it happens. The number-one issue, before you even sell a hot dog or a beer, is getting good quality staff for these events. And you have to have contingency plans for weather. Like in the racing world,
they may not run in the rain, so you may have to do that event the next day, and so you need to get all that staff back.
After that, it’s figuring out whatever outside vendors you’re going to bring in and coming up with a whole matrix of where you’re going to put everything. And as you get closer to the event, you start thinking about transportation around the facility, which can be huge. At a golf tournament, for instance, you can’t use any gasoline-powered equipment because you can’t make any noise. So you have to use electric golf carts. Ice is always a challenge, too. So it’s coordinating all those things.
You know, another thing that people forget about is feeding the staff. At a function where you have 1,200 points of sale, coming up with a plan to just feed your staff can be an operation in itself, because you really can’t have them leaving their locations.
At the PGA’s 2025 Truist Championship in Philadelphia, Proof brought in such local vendors as Gazzos Steaks and Federal Donuts & Chicken (above). One of Proof’s biggest events is the Formula 1 race at COTA in Austin, Texas (below).
CFE: What about at the point of sale— what are the challenges there?
PAPPAS: Luckily, at most events, you don’t deal with cash anymore. But being cashless brings its own set of challenges, because internet service can be a huge issue. So then you’re relying on cell service, and when you have several thousand people in one place, the cell towers can’t handle that. So that’s another logistical problem you need to plan for.
CFE: What events are you planning right now?
PAPPAS: One is our first air show, the Quad City Air Show in Davenport, Iowa. It’s about 60,000 people a day, and all the structures are temporary. So we’re designing what we call “walk-through markets,” where you walk in and you grab whatever you want, then you go pay. And we’ll probably have some self-checkout. So it will be a little bit different from regular belly-up concessions, but it’s to provide some good speed of service.
Even though the event might be eight or 10 hours, you’ve only got brief periods when you’re super-busy. Like at a race, the hour or so before the race, you’re going to get crushed. If there’s a red flag and there’s a wreck, everybody’s going to take a break from the race and get something to eat.
CFE: I would assume you need to carefully consider the type of sporting event to plan well for it.
PAPPAS: Yes, different sports have different ebbs and flows. Air shows are notorious for having really long lines. There was an air show that we were looking at in Miramar [California], and that event has [attendance of about] 750,000 people. So if we ever get that one, that will be our biggest event. And you may wait two hours in a line to get a bottle of water, and they don’t let you bring anything in.
We want to fix that. We want event attendees to spend a few minutes in line and have a super-quick transaction, so they can go back to the show and spend time with their family.
CFE: What are some examples of how you incorporate regional flavors into these events?
PAPPAS: For the air show, we’ll have all the normal high-volume concessions items— hamburgers, hot dogs, chicken tenders, French
Proof provides premium catering at The Players Championship at TPC Sawgrass in Ponte Vedra Beach, Florida (above and right).
The NASCAR race at Rockingham Speedway in North Carolina is a recent addition to Proof’s roster of events (opposite).
fries, soda, water, beer, popcorn, pretzels, all that kind of stuff. And then we add variety. As a great example, I want to get Iowa Chuckies there, which is a pork tenderloin sandwich that’s a local favorite. We’ll probably contract 25 to 30 local vendors that will help bring local flavor in.
CFE: What about drinks—do you put a local spin on those as well?
PAPPAS: We certainly do. At the Rockingham Speedway NASCAR event in April, we partnered with a third party that had Airstream campers and turned them into bars. And then we served cocktails made with spirits from a great local distillery, BHAWK, which has a fantastic story. The guy who started it with his wife [Brad and Jessica Halling] was on one of the helicopters in the Black Hawk Down incident. He’s a hero.
CFE: What are some factors you need to consider regarding sanitation and safety?
PAPPAS: We’re very, very serious about that. We use temperature logs and thermometers, and we abide by all the rules for cooking and holding times. Hot dogs need to be cooked at 165°F and then you can hold them for four hours. But we don’t want to hold them that long. We like to cook them and not hold them for longer than 30 minutes. That’s the goal, so they’re nice and fresh.
When you’re working out of tents and temporary structures, it does make sanitation and safety more difficult. Every location will be licensed by the local health department—usually a day or two before, once we have everything set up. Sometimes we might have outside consultants who help facilitate this. But going back to the logistical point, power, potable water and gray water are always an issue. All of these things work in unison and need to be considered when we’re planning an event.
CFE: Is catering these large sporting events something that Proof of the Pudding is looking to expand further?
PAPPAS: Yes. This company has been around 46 years. This is the best catering company in Atlanta and one of the best in the country. We’ve got a phenomenal reputation—especially on the premium catering side. If you go to the TPC [The Players Championship at TPC Sawgrass], or some of these other golf tournaments we do, you’ll see the highest level of products at these events. Just because we’re working in a really high-end tent doesn’t mean that we diminish quality or presentation in any way. We are experts at that.
Coming out of NASCAR, my expertise is large events, so I’ve been bringing us new business in different categories. One is air shows, which we only wanted to try to do one this year. And I think it’s going to be a lot more next year. A lot of people don’t realize that air shows are the second-mostattended public events in the United States, behind Major League Baseball. These are massive events, and most are run by mom-and-pop companies. There’s never been a big company like us that takes it to another professional level. So we’re going to transform that business.
We’re also getting further into racing. We were able to get the NASCAR race at Rockingham, so now we’re at three different racetracks, which is phenomenal, and we intend to grow that.
Another area that we’re growing in is emergency services. Last year, we supported the relief efforts from Hurricane Helene in North Carolina. We served about 190,000 meals altogether. And this is something that we’re really proud of, because we were feeding the people who were digging the area out. Now we’re partners with seven organizations that do these types of large-scale emergency service feedings.
Another area we’re growing is golf, and we’ve got some announcements coming up soon about that. So it’s a very exciting time for Proof of the Pudding, and we’re ready jump right in and expand in many different directions.
For more information, visit proofpudding.com.
RENTALS: The Responsible Choice
Inherently sustainable, rentals promote reuse over replacement
BY ALLISON FREEMAN, CEO OF ELEMENT EVENT SOLUTIONS
From large festivals to intricate and intimate gatherings, we who work in the events space generate our fair share of waste and carbon emissions. Single-use décor, mass-produced materials and short-lived installations all contribute to a cycle of consumption that can strain our planet’s resources. But what if we could shift this narrative—not by compromising creativity or experience, but by rethinking the way events are designed and executed?
A growing movement within the industry is proving that it’s possible. And at the heart of that movement is a concept that’s known to us all: rentals.
High-quality rentals can enhance the look of tabletops.
Rentals as a pathway to sustainability
Rentals offer a significant reduction in carbon emissions by eliminating the need to constantly manufacture, package and transport new items.
The power of purpose-driven planning
Rentals are inherently sustainable. By opting for reusable, high-quality inventory— whether it’s furniture, tableware or linens— event planners drastically reduce the waste typically associated with “one-and-done” setups. This model, which we are proud to champion at every opportunity, supports the principles of the circular economy, promoting reuse over replacement, and these important advantages:
• Reusability and waste reduction
Instead of landfills overflowing with discarded centerpieces, furniture, tableware, linens and plastic chairs, rental items return to circulation, serving hundreds of events throughout their lifespan.
• Lower carbon footprint
Rentals offer a significant reduction in carbon emissions by eliminating the need to constantly manufacture, package and transport new items.
• Resource conservation
Well-crafted pieces are built to last, reducing the need for frequent replacements and preserving valuable raw materials like wood, metal and fabric.
• Quality
A memorable event is more easily achievable with quality embedded in every detail, and this is simply more attainable with high-quality, innovative rental pieces.
Energy-efficient cleaning and storage processes can further minimize environmental impact, making rentals one of the most practical and impactful choices available to event professionals today.
Sustainability isn’t just about minimizing harm—it’s about maximizing positive impact. That’s why rental companies are going a step further by donating retired inventory to charitable organizations.
In 2024, for instance, we were able to donate 47,963 items to Romero House, a charitable organization for newly arrived refugee claimants in Toronto. The donations were then repurposed to furnish transitional housing for refugees and families in need, creating lasting value far beyond the original event. Over 10,000 items have also been sent to Habitat for Humanity and The Salvation Army, helping extend the life of quality event items while supporting meaningful causes.
SUSTAINABILITY
This kind of contribution illustrates a powerful truth: Sustainability is not just environmental. It’s social. By embracing a full-circle approach, one that prioritizes community partnerships alongside eco-conscious practices, companies can play a pivotal role in building more resilient, equitable systems.
Hosting with purpose
Client expectations are evolving too. More and more event organizers want to align their celebrations with their values. That might mean incorporating tableware, locally sourced décor and energy-saving LED lighting over traditional options. It also means working with partners who understand the nuances of sustainability and can offer practical, stylish and responsible solutions.
Event rental companies are uniquely positioned to lead this shift, by guiding clients to consider rental choices.
Building more socially responsible experiences
As we look toward the future of the events industry, the question is no longer whether we can afford to be sustainable—but whether we can afford not to be.
The good news? The solutions are already within reach. And by embracing rentals as a foundational element of event design, we can start building greener, smarter and more socially responsible experiences—one celebration at a time.
A memorable event is more easily achievable with quality embedded in every detail, and this is simply more attainable with high-quality, innovative rental pieces.
ABOUT THE AUTHOR
Allison Freeman is CEO of Element Event Solutions, Canada’s premier provider of event and tent rental solutions, delivering more than 35,000 memorable events per year from Vancouver to Halifax. With a deep passion for the hospitality and events industry, Allison is motivated by Element’s purpose to create engaging spaces that spark remarkable connections. After starting her career in management consulting with Accenture and Bain & Company, Allison has held successive leadership roles at Holt Renfrew and Sleep Country Canada across strategy, sales, operations, marketing and customer experience. A graduate of Columbia Business School with an Honours Master of Business Administration, she also holds a Bachelor of Commerce from Queen’s University. Allison lives in Toronto with her husband Mike and their three children.
Immersive Wedding Weekends
Opting for celebrations lasting several days, couples are delighting guests with curated experiences that reflect their love story and the destination
BY ZEINA REINBOLDT, DIRECTOR OF WEDDINGS AND SOCIAL EVENTS AT ARIZONA BILTMORE
Today, wedding celebrations are no longer just one day. Newlyweds are reimagining tradition— swapping single-day timelines for full wedding weekends that invite guests to connect, explore, and celebrate in a way that feels both elevated and deeply personal.
As a luxury resort with a rich history and endless opportunities for personalization, Arizona Biltmore has become a natural canvas for these experiences—where every gathering, toast and detail is thoughtfully designed to reflect both the couple and the destination.
Over the past year, I’ve seen a consistent rise in couples prioritizing guest connection, unique experiences and curated moments that go beyond traditional formats. Here are three defining trends shaping weddings and social events in 2025, all rooted in one larger theme: personalization through place.
TREND #1
From Wedding Day to Wedding Weekend
The wedding weekend is quickly becoming the new standard. Guests are traveling from near and far, and couples want to make the most of that time together—not just for the ceremony and reception, but throughout a multi-day agenda of events that feel purposeful and thoughtful.
At Arizona Biltmore, this has looked like welcome receptions held under the stars on our iconic Front Lawn, post-check-in group gatherings at our Spire Bar with curated welcome cocktails, or even a friendly pickleball tournament on our state-of-the-art courts.
Creating a wedding weekend doesn’t have to mean overscheduling. The best ones strike a balance between curated activities and moments of free exploration. What matters most is creating a shared experience that brings everyone together, which begins the moment they arrive.
Arizona Biltmore’s Front Lawn serves as the setting for memorable receptions (above and opposite).
TREND #2
Immersive Resort Experiences
That Reflect the Couple’s Style Couples seek to celebrate not just in a beautiful setting, but in a destination that tells a story—and they’re looking for ways to weave that story throughout the weekend. We’ve seen more and more couples lean into what makes our property unique, curating experiences
Opened in 1929 and built in a Frank Lloyd Wright style (above), Arizona Biltmore’s event spaces include the Spire Lawn (below).
TRENDS
that reflect both their personalities and the design of the resort.
We’re seeing couples bring experiential elements directly into their ceremony and reception in creative and meaningful ways—particularly when it comes to food and beverage.
One recent couple hosted a private property tour for guests with one simple twist: Each guest received an original tequila sunrise (invented at the Arizona Biltmore) to enjoy as they learned about the architecture, the celebrities who once vacationed here and the hidden historical gems found across the grounds. It was an elegant way to blend hospitality with heritage, and it became one of the most memorable highlights of the weekend.
These immersive experiences give guests a stronger sense of connection, not only to the couple but also to the destination. It transforms the wedding from a single-day affair into a journey that guests will talk about long after the final farewell brunch.
A recent wedding couple treated their guests to a tequila sunrise cocktail (above), invented at the Arizona Biltmore, as they strolled through the resort on a private tour. The Biltmore’s Spire Bar is framed by magnificent views of Piestewa Peak (opposite).
TREND #3
Experiential Touches Woven into the Wedding Itself
This personalized, destination-driven approach doesn’t stop at the pre- and post-events. We’re seeing couples bring experiential elements directly into their ceremony and reception in creative and meaningful ways—particularly when it comes to food and beverage.
We’re upgrading tray-passed signature cocktails, now featuring custom cocktail napkins that tell a story. Imagine a tequila sunrise served at cocktail hour with a note about its Biltmore origin—a nod to both the location and the couple’s shared love for vintage classics. At a recent after-party, guests were invited to enjoy prohibition-themed cocktails served in a speakeasy-style lounge, complete with art deco glassware and jazz music, subtly tying back to the resort’s glamorous 1920s heritage.
Whether it’s a late-night snack station inspired by the couple’s favorite travel destination or a personalized whiskey tasting lounge, these touches allow guests to experience something new while also getting a glimpse into the couple’s story and shared interests.
LOOKING AHEAD
Today’s couples want more than a beautiful wedding—they want a personalized, immersive and meaningful experience for their guests. By turning a single-day event into a thoughtfully curated weekend and leveraging the distinct character of their venue, couples are elevating every aspect of the celebration.
As planners and professionals, it’s our role to help bring that vision to life. Whether it’s a bespoke welcome experience or a history-inspired cocktail hour, the magic is in the details—and the ability to turn a wedding into a memory-rich journey that no one will forget.
ABOUT THE AUTHOR
Zeina Reinboldt is the director of weddings and social events at Arizona Biltmore, bringing over a decade of experience in catering and hospitality to the role. With nearly four years at the resort and a successful tenure as assistant director of catering, she has planned and executed countless custom events, guided couples through their wedding journeys and represented the resort at industry events around the world. In her recently promoted role, she leads strategic efforts to elevate the guest experience and reinforce Arizona Biltmore’s reputation as a premier luxury wedding destination.
For more information, visit arizonabiltmore.com.
An outdoor event at a private residence catered by D’Amico Hospitality
BY SARA PEREZ WEBBER
A Breath of Fresh Air
With tempting stations, refreshing drinks and thoughtful design, caterers and venues are enhancing the allure of outdoor events
The allure of the great outdoors is proving irresistible to a growing number of catering clients.
“At Constellation Culinary Group, we’ve seen a continued and growing preference for outdoor events across a wide variety of occasions,” says Katia Ponomareva, director of catering for off-premise events.
“The pandemic certainly reshaped how people think about gathering spaces, elevating the appeal of fresh air and natural surroundings.”
Clients and guests appreciate the freedom of open-air events, adds Ponomareva, as well as the picture-perfect backgrounds nature provides: “Social media appeal also plays a major role—our curated outdoor event designs are tailor-made for organic content creation,
with natural lighting and picturesque scenery ensuring that every shared image tells a compelling story.”
And the desire to be outdoors isn’t limited to warm-weather locales, attests Christie Altendorf, director of marketing at D’Amico Hospitality in Minneapolis: “Living in Minnesota, there is a high demand for outdoor events throughout all four seasons.
From winter s’mores bars built on a custom ice table to beautiful al fresco dinners in the summertime, temperature is only one factor in creating memorable gatherings.”
To meet the rising demand for outdoor affairs, caterers and venues across the country are creating events that are a breath of fresh air.
Trending Outdoor Concepts
At D’Amico Hospitality, interactive stations are popular choices at outdoor events. “Whether it is a chef grilling tomahawk steaks over a charcoal grill or an oyster shucker wandering through the crowd offering fresh oysters shucked live, guests love to see the work that goes into their meal,” says Altendorf.
Another recent hit showcased everyone’s favorite—pizza. “By using creative ingredients and unique flavor combinations, something that can be seen as an everyday menu item gets elevated to celebration-worthy status,” says Altendorf. “For example, spicy fig jam, brie and candied walnuts on top of a crispy crust can take a standard pie to the next level.”
Locally grown roasted produce is the star of another “incredibly popular summer station” for D’Amico, says Altendorf: “From zingy bell peppers to creamy summer squash, sweet onions
to umami-driven mushrooms, showcasing hyper-local ingredients is always a hit. By tossing everything with a punchy red wine vinegar and adding fresh oregano and flaky sea salt, the flavors of the produce are enhanced and taste like pure summertime.”
For dessert, “pavlovas are having a moment and are the perfect vehicle for showing off a bounty of summer berries,” notes Altendorf. “With the crispy meringue shell giving way to a creamy center filled with lemon curd, sweet strawberries and fresh mint, there isn’t a better way to celebrate the season. Pair with a small glass of chilled génépy (a traditional Alpine herbal liqueur) for maximum enjoyment.”
Popular outdoor event menu items for D’Amico Hospitality include grilled tomahawk steaks and locally grown carrots (opposite top); exquisite pavlovas with sweet summer strawberries (opposite bottom); and fresh oysters offered to guests by a wandering oyster shucker (left).
A server with roasted summer vegetables (right) at Thomas Jefferson’s Monticello, where outdoor event guests revel in the sweeping vistas (above).
According to Lynnae Robinson, director of catering for Constellation Culinary Group at Thomas Jefferson’s Monticello, the Artisanal Cheese & Charcuterie Bar is a “perennial favorite” at the historic estate in Charlottesville, Virginia. “They’re visually stunning and perfect for grazing,” she says. Another crowd-pleaser at outdoor Monticello events is the Bacon & Biscuit Bar, “which offers a playful nod to Southern hospitality.”
At Monticello, nearly half of all events from April through October take place outdoors, allowing guests to revel in the sweeping landscape views. Many feature plated service, notes Robinson, which “tends to shine outdoors for its sense of refinement and flow—it allows the culinary experience to unfold seamlessly, even in a tented garden or mountaintop pavilion. Plated service allows us to control as much as possible in the outdoor elements to ensure dishes are served and maintained to perfection.”
Event guests can dine with their toes in the sand at the Cadillac Hotel & Beach Club in Miami Beach (below).
D’Amico Hospitality makes sure their refreshing outdoor beverage choices include both spiritforward options (opposite, bottom left) and spirit-free ones (opposite top). A bar menu at the SkyBeach Resort is enhanced with vibrant florals and citrus (opposite, bottom right).
A build-your-own-taco station keeps guests coming back during outdoor cocktailstyle events at the SkyBeach Resort in St. Petersburg, Florida. “It’s fun, customizable and easy to eat while standing,” says Carly Davis, sales manager. “Our raw bar display is another crowd favorite, particularly in our coastal setting, and our charcuterie displays are not only delicious but also visually stunning.”
At the Cadillac Hotel & Beach Club in Miami Beach, outdoor event guests love the Tuscan Table, with carpaccio, cured meats and pizzettas. Other in-demand options include a Far East Station, with fresh sushi, and the Sea Bar Station, featuring chilled seafood such as ceviche, crab and oysters.
A popular choice for destination weddings and corporate retreats—particularly for groups traveling from cold climates during the winter—the Cadillac Hotel’s Sand Area
has become a sought-after space for corporate receptions, notes Danielle Gault, the hotel’s catering and conference services manager: “It delivers an authentic ‘Miami vibe’ that consistently delights clients.”
Live-action stations “always steal the show” at Constellation Culinary Group outdoor events, as they “bring together theatrical presentation and culinary craftsmanship in a way that captivates guests,” says Ponomareva. “A perennial favorite is our open-fire grilling station, where our chefs serve everything from beautifully marbled tomahawk steaks to flame-kissed seafood and charred seasonal vegetables.”
Artfully composed, easy-to-handle small plates are also trending, she notes, as they allow guests to savor multiple dishes while mingling effortlessly.
Refreshing Sips
Beverage service serves a dual purpose at outdoor events, adding festivity and flair while keeping guests hydrated.
At D’Amico Hospitality, “the biggest trend we are seeing for outdoor events this year is the recognition that ‘refreshing’ means something different to everyone,” says Altendorf. “For every vibrant and spirit-forward cocktail, there should be an equally fun and enjoyable spirit-free option. From aguas frescas and lavender lemonades to dealcoholized wines and a variety of canned mocktails, it’s become incredibly easy to ensure there’s something for everyone.”
Monticello serves pre-batched mocktails—“think lavender lemonade or spiced peach tea,” says Robinson—often tray-passed as a welcoming gesture upon arrival. “We’re seeing a lot less of the pre-poured elements—like champagne walls—as summer can quickly turn cold bubbly warm and flat if prepared too far in advance,” she adds.
To keep guests refreshed, Monticello encourages “layered beverage service,” including Constellation Culinary’s signature self-serve infused water stations, with seasonal ingredients like mint, cucumber and citrus; passed drinks; and pre-set water glasses.
Mamitas hard seltzers are a big hit at the Cadillac Hotel & Beach Club: “Their fruity and refreshing flavors are perfect for outdoor events, where light and easy-to-enjoy drinks are ideal,” notes Gault.
Constellation Culinary’s outdoor beverage scene emphasizes “craft experiences, sustainability and personalization,” says Ponomareva. “Our mixology teams are elevating non-alcoholic selections with sophisticated mocktails featuring fresh botanical infusions, house-made shrubs and edible flowers—creating drinks that are every bit as exciting as their spirited counterparts.”
Popular choices at Constellation Culinary events include cold-brew lemonades and tea-based craft beverages. “Tap walls showcasing signature cocktails and artisanal seltzers continue to be a staple at our events, providing both visual impact and efficient service,” adds Ponomareva. “And, of course, dramatic presentation elements—think dry ice smoke, flaming garnishes and color-changing elixirs—ensure that every beverage moment is both memorable and socialmedia ready.”
Events to Remember
When it all comes together, an outdoor canvas helps to create one-of-a-kind events that will be remembered long after the last lights twinkle.
At the SkyBeach Resort, for example, Davis fondly recalls “a Florida-inspired beach dinner, where guests enjoyed a seafood-forward menu surrounded by vibrant tropical florals, all while dining barefoot in the sand as the sun set over the water—it was both relaxed and breathtaking. Another standout was a backyard BBQ-style dinner held under twinkling string lights and nestled among palm trees. The atmosphere was playful and laid-back, complete with lawn games and a build-your-own s’mores station that guests loved.”
D’Amico Hospitality partnered with Laine Palm Designs in Minneapolis to create a showstopping “Summer Soiree” wedding for a bride who had a vision of a beautiful indoor/outdoor garden party.
“From lobster rolls bursting with fresh Maine lobster on a brioche roll to refreshing cubes of chilled watermelon filled with creamy whipped feta topped with roasted pistachios, the hand-passed hors d’oeuvres sang of summer,” says Altendorf.
Colorful candles and vibrant florals enhance an outdoor wedding table at SkyBeach Resort (above).
TOP PHOTO BY BRITTANY PANNEBAKER
For the self-described “foodie” bride and groom, D’Amico created a variety of dinner stations designed to “wow” guests, including a smokehouse station with slow-smoked brisket, salmon burnt ends, Nashville hot fried chicken sliders, summer slaw and warm homemade cornbread with whipped honey butter; a pizza station with classic pies and ingredients that were a nod to the father of the bride’s favorite toppings; and a market table with roasted local produce, earthy beets dipped in butter with flaky sea salt, a variety of dips and spreads, and a marinated cucumber, tomato and feta salad. And to cap things off, guests were treated to a nostalgic childhood outdoor tradition, with a pastry chef live-torching s’mores with their ingredients of choice.
A “Summer Soiree”-themed wedding catered by D’Amico Hospitality featured (clockwise from above) a pizza station with favorite family toppings; customized live-torched s’mores; and refreshing cubes of watermelon filled with creamy whipped feta.
Social Media STRATEGIES
Tips from the pros for boosting engagement and crafting meaningful content
BY SARA PEREZ WEBBER
How much do people “like” you? Are engaged couples engaging with you online? Are you feeding customers who found you through your feed?
To learn more about how to increase interaction with potential clients through social media, CFE turned to two experts: Liese Gardner, a content strategy specialist who has advised hundreds of hospitality clients about their social media tactics since 2004; and Dora Fudali, marketing director for Bill Hansen Catering in Miami, who has organically grown the company’s social media follower count by about 10,000 since 2018. They shared some of their top strategies for creating powerful posts and expanding your virtual audience.
Pondering Platforms
With so many platforms serving up content, it can be hard to know where to focus your efforts. Don’t spread yourself too thin, advises Gardner: “It’s not about being everywhere— it’s about being where it matters most. That said, there is good in every platform, and you can always repurpose content across them. The bottom line in choosing a platform? Go deep before you go wide.”
Bill Hansen Catering is active on Instagram, Facebook, LinkedIn, TikTok, X, Pinterest and YouTube. “Each platform serves a unique audience,” says Fudali, noting that LinkedIn reaches a corporate crowd, for example, and Pinterest is for brides who are looking for inspiration. “But our audience wants to mainly see images and video of our offerings and the type of events we cater, and Instagram is the most valuable tool for us to showcase that.”
Bill Hansen Catering’s Fudali says Instagram is the most valuable social media tool for the company (above), as it showcases its offerings and events. A TikTok video showing an Aperol Spritz seating chart at a Bill Hansen-catered wedding (above left) has racked up nearly 44,000 views.
Bill Hansen Catering’s “Date Night” at Villa Woodbine—a lavish tasting for engaged couples featuring multiple vendors—resulted in photos and Reels that were a big hit on social media (right).
Planning Your Posts
For Bill Hansen Catering, Fudali typically posts about three or four times a week. “I follow a loose weekly content plan to ensure consistency without overwhelming our audience,” she says. “Consistency is more important than frequency, especially for smaller companies. I always recommend quality over quantity!”
For Instagram, Fudali aims for a mix of about 40% Reels, 40% photo posts and 20% Stories. “Reels are crucial for reach and discovery,” she stresses. “Posts with photos allow us to highlight beautifully styled events, plating presentation and our menu items. Instagram Stories keep us connected with our current followers in a more casual, behindthe-scenes way.”
Posting a mix of photos and videos on your platforms is ideal, notes Gardner, “but video is where the magic is right now, even on LinkedIn! That’s often where non-followers find you first. And once they’re in, your photo and carousel posts help them stay.”
24 Carrots often produces its own photo shoots— such as this one at their venue, The Colony House (above)—which result in stunning content for polished Instagram posts (opposite)
Tracking Views
Not all images and videos are created equal. To learn which work best, pay attention to what captures users’ attention. “Track your insights and your dashboard to see what content people are watching and engaging with,” recommends Gardner. “Let audience behavior guide your content choices and in what format you present it.”
The platforms themselves can help you determine what will be popular. Trial Reels, for example, is a “a new, little-used feature on Instagram,” explains Gardner: “Posting a Reel here first (you can send it to your page later) allows you to share content with non-followers first. You will see the ‘likes’ accumulate slowly in the beginning, but don’t worry. Instagram is looking for new viewers for you. If it comes in hot right away, you know this is content that works! Overall, this is a good test to see what performs before sharing it with your main audience.”
Curating Visual Content
Fudali lauds the number of tools now available for video editing, adding that she uses Canva if she’s looking for “more out-of-the-box” templates or graphics. “However, in the last year Instagram has really improved its in-app editing capabilities, now making it easier to edit Reels than ever before,” says Fudali. “I find myself using more of Instagram’s editing tools and their creative templates that already come with music. Editing reels can really take a while, so I’m thrilled Instagram has started to make it easy for us!”
If you want your food shots to look professional, Gardner suggests using a mini photo studio—a simple lightbox outfitted with controllable LEDs. “One caterer even uses this at tastings to document new dishes for social media and her website,” says Gardner. “She takes it to the next level by sending the entire file to the client after the tasting. As a sales tool, there is nothing better than visual reference points when the client is back at home or the office considering her catering choices.”
Gardner shares three additional tips for great visuals from Jacob Dunn, a colleague and photographer/ videographer:
• Frame for the platform. Shoot vertically for Instagram and Pinterest. If you also need web or YouTube content, grab a horizontal version of the same shot.
• Add texture. Whether it’s a flat lay, a photo shoot or tablescape, use props—wood, linen, metal, greenery—to add dimension and reflect your brand aesthetic.
• Gear up. A small tripod, some sort of additional light source and a microphone can elevate your content. It doesn’t need to be perfect—just intentional.
Beautifully styled professional photographs by Amelia Lyon helped 24 Carrots tell the story of events at the company’s newly renovated venue The Colony House, showing such details as the “Slowly & Then All at Once” mushroom station (below); the Smoke & Silk cocktail, with creamy coconut, smoky mezcal and spicy Thai chili (opposite top); and the Spring Pea Scallops hors d’oeuvre, caramelized with furikake and accented with cool mint (opposite bottom).
Understanding Your Audience
When posting to social media, start with the end goal in mind—who do you want to see and react to your post? For the answer to that question, be specific, advises Gardner: “Go beyond demographics. Tap into psychographics.”
Gardner suggests asking yourself the following questions to find and cater to your target audience:
• Who is your ideal client?
• What do they value?
• What keeps them up at night?
• What problem can you solve for them?
• What excites or inspires them?
“Now, think about your best past clients,” adds Gardner. “What were they planning? Why did they choose you? What did they rave about? That’s gold.”
Fudali’s advice is to “think about your ideal clients, past events and the type of work you want to attract. Then tailor your content to speak directly to those audiences, whether that’s brides, corporate planners or city officials.”
Fudali’s posts for Bill Hansen Catering typically rotate between wedding photos, venue spotlights, menu item highlights, corporate photos, décor inspo, photos related to a current blog post and beverage photos.
And if you hit a creative wall and need help coming up with captions and hashtags, don’t be afraid to utilize AI, adds Fudali: “It saves time, but I always humanize and add our brand voice to everything before I hit the ‘post’ button.”
Liese Gardner’s Guide to Social Media Platforms
INSTAGRAM is essential for visual storytelling. It’s where style-conscious clients, especially brides, planners and food lovers, go for inspiration. Think of it as your brand’s portfolio. Reels, Stories, carousels and behind-the-scenes content work beautifully here.
FACEBOOK still has value for its reach to your legacy clients. You can post the same content as you do to Instagram, but make sure that tags used on Instagram captions are removed and that posts are written assuming most of the viewers already know you.
LINKEDIN is powerful for corporate event professionals. Think B2B—planners, venues, HR departments. Share case studies, behind-the-scenes content and proof of professionalism. LinkedIn also has a great feature that allows you to post articles. Posting trends, how-tos and new menu items goes a long way with credibility and connection, and gets your account ranked higher in the algorithm.
PINTEREST is a sleeping giant for caterers and event pros. Shift your mindset when using it. Pinterest isn’t as much about being seen, but about being found. Evergreen content—tablescapes, how-to guides, menus—lives longer here and drives traffic right to your site. No other platform does this! Pinterest loves consistency and community. And a little goes a long way. Spend about 10 minutes a few times a week re-pinning content and pin your own photos or graphics every eight to 10 posts. Use targeted keywords in titles and conversational captions to position yourself as an expert and rank higher in the search results.
TIKTOK is a fun, creative platform, though I recommend it only marginally for caterers and event professionals. Most clients in this space aren’t actively searching for vendors here, but that doesn’t mean that if you love the platform not to use it. TikTok can be a great testing ground for content and discovering trends. To make it less time-consuming, repurpose content you already have by cutting your Instagram Reels into shorter clips and posting them here. Think of TikTok less as a lead generator and more as a visibility tool or creative playground—valuable, but not essential.
FEATURE
Fostering Engagement
When creating your posts, “you want to spark conversation, not just showcase accomplishments,” says Gardner. “Engagement doesn’t begin in the comments. It begins with the kind of content you create.”
To that end, Gardner’s tips for fostering engagement include:
• Ask thoughtful questions. Not just “What’s your favorite appetizer?” but “What dish instantly takes you back to childhood?”
• Tag clients and vendors generously. It’s about shared visibility.
• Use collaboration tools. Collab Reels and posts can double your reach.
• Reply to every comment. Think of each one as a potential relationship.
• Offer a peek behind the scenes—the recipe you made for a team lunch, for example, or an event setup in progress. Let people see what you do, not just see the finished product.
Gardner praises 24 Carrots’ aspirational content (above and below).
Showing collaboration with other vendors—such as venues, planners, photographers, florists and rental companies—not only strengthens your company’s relationship with them but expands your reach organically, notes Fudali: “It also builds trust, as clients love to see that we’re part of a professional vendor network. I love the Instagram feature that allows you to tag a collaborator, and your post appears on their Instagram feed, and vice versa, allowing for more exposure and more likes!”
Standing Out from the Crowd
Examining your top-performing posts and understanding why they were popular can help you replicate their success. To showcase its new “Date Night” at Villa Woodbine, where several couples gathered for a lavish tasting with multiple vendors, Bill Hansen Catering created a behind-the-scenes Reel. “It was fast-paced, and every shot was short and different, which captured the attention of the viewer, giving us [at presstime] 16,694 views,” says Fudali.
Fudali also points to an “aesthetically pleasing” 18-second TikTok video showing a creative seating chart at a Bill Hansen-catered wedding, where guests plucked Aperol Spritz bottles from a wall to find their table numbers. The short clip has racked up almost 44,000 views.
It’s also smart to find accounts you admire and emulate them. “The ones doing it best have three things in common: clarity, consistency and connection,” says Gardner. “They know their audience and speak directly to them. Their feeds are curated, but never stiff—gorgeous images balanced with real, relatable moments.” She particularly values accounts that feature:
• Behind-the-scenes content that feels intimate, not performative.
• Client spotlights that celebrate the people they serve.
• Educational or value-driven posts: hosting tips, mini recipes, planning timelines.
• Strong brand visuals that prompt recognition even without the handle.
Two catering companies with particularly strong social media accounts, according to Gardner, are 24 Carrots Catering & Events in Costa Mesa, California, and Footers Catering in Arvada, Colorado.
“24 Carrots excels at shaping their visual story,” says Gardner. “They often produce their own photo shoots—even mini shoots tacked onto events—which go a long way in building a polished, professional feed. Their audience loves them for the aspirational content they bring to the table consistently.”
Gardner admires Footers’ “relaxed, personable vibe,” which includes playful behind-the-scenes moments.
“Both lead with story,” sums up Gardner. “It’s not just food or design—it’s experiences, people and the emotions they create. And that’s what social media is about.”
For More Information
LIESE GARDNER
liesegardner.com BILL HANSEN CATERING
billhansencatering.com
The Instagram feed for Footers Catering often highlights playful behind-the-scenes moments, which can boost engagement.
What’s Hot in Hospitality
The 2025 ECEP Trends Report identifies what’s catching on in catering and events
Caviar carts, sensorial cocktails and corporate events that emphasize flexibility. Those are just a few of the 2025 industry trends identified by Elite Catering + Event Professionals (ECEP), a collaborative network of leaders from the world’s top catering and hospitality organizations.
Following are findings from the ECEP 2025 Trends Report, compiled during this year’s ECEP Symposium in Napa, California.
Clockwise from top: An appetizer with Meredith Marks Caviar, served at Carneros Resort, site of the 2025 ECEP Symposium; mixologist Ryan Manka of Butler’s Pantry with his Tibetan Sound Bowl Cocktail; “Butter Together” logo and butter board from 24 Carrots Catering; tater tots topped with crème fraîche and caviar from Vestals Catering.
Culinary Trends
Sensorial Menus and Multi-Sensory Dining
On the flip side of digital fatigue, guests are craving more presence and connection. Sensorial dining delivers cuisine that awakens all senses. Chefs are designing immersive experiences through taste, scent, texture, sound and light. Think dishes served on aromatic platters, ambient soundscapes that shift with each course and lighting that evolves throughout the meal. Even cocktails are getting in on the action, like one memorable example served in a Tibetan sound bowl and stirred by sound waves created by the mixologist.
Caviar Culture: Indulgence
for the TikTok Generation
Caviar is having a cultural revival, moving from elite delicacy to playful lifestyle statement. Fueled by Gen Z’s love of vintage glamour and over-the-top moments, caviar is popping up at events on roaming carts, in caviar tin service, and paired with nostalgic favorites like tater tots, spaghetti and deviled eggs. It’s not just about flavor—it’s about flair, image and turning everyday bites into luxurious rituals.
Butter, But Make It Bougie
Butter is getting the star treatment. No longer a quiet side note, or something to shun for its cholesterol levels, it’s now front and center with curated flavor flights and tableside butter trolleys. Inspired by restaurants like Emeril’s, butter is becoming the opening act—personalized, nostalgic and delightfully over-the-top. This is comfort food elevated, with a couture twist that invites guests to savor every spread.
TRENDS
Wedding and Corporate Event Trends
The Luxury Mindset: Aspirational Weddings
Gen Z is redefining luxury with a focus on curated, high-touch experiences. Today’s couples are seeking weddings that reflect their personal style and values—prioritizing uniqueness, exclusivity and emotion over price tags. From designer décor and custom favors to private tastings and immersive storytelling, the luxury mindset is about creating unforgettable, deeply personal moments.
Corporate Events: The Rise of the Open Format
Corporate gatherings are shifting toward a more casual, fluid structure that encourages meaningful networking in a relaxed environment. While many events retain a core agenda, participation is intentionally flexible—allowing guests to engage at their own pace throughout the day. This open format fosters dynamic interaction, especially when mirrored by interactive food and beverage stations.
Wellness-Centered Events
Wellness is no longer a trend—it’s an expectation. Couples and corporations desire celebrations that reflect a holistic approach to health and well-being. Menus include nutrient-rich options, and programming often features serene spaces, yoga sessions or spa integrations. These thoughtful inclusions speak to a generation that values mindfulness, sustainability and self-care as part of the celebration experience.
Business Trends
AI in Hospitality
A menu and lookbook from Puff ‘n Stuff Catering exemplifies a renewed focus on high-quality printed materials.
Artificial intelligence (AI) is reshaping hospitality with tools that enhance personalization, streamline communication and optimize kitchen operations. From predictive analytics and smart inventory to voice-enabled service and automated follow-ups, AI is helping hospitality businesses run more efficiently while delivering elevated guest experiences.
Ridgewells Catering collaborated with Design Foundry to custom-fabricate pieces for the firm’s annual Erin Go Glam event at Mellon Auditorium in Washington, D.C.
Marketing: A Return to Print
In a digital-saturated world, caterers are turning to print. High-end menus, stationery, custom invitations and beautifully designed mailers are making a bold statement in brand marketing. Tangible materials offer a sense of intention and craftsmanship, creating emotional impact and reinforcing a brand’s premium positioning.
The Collaboration Economy: Strategic Partnerships
From rental companies to brand sponsors, catering and event firms are forging new partnerships to create value. These collaborations reduce overhead, amplify marketing reach and unlock access to new client bases. It’s a modern, cooperative approach to growth that reflects the increasingly connected nature of the industry.
ABOUT ECEP
Elite Catering + Event Professionals (ECEP) was founded in 2021 by industry experts and leaders from the world’s top catering and hospitality organizations, united by a common goal of propelling the global catering and events industry forward through innovation and bold new ideas. The collaborative global network represents a powerful voice in the market, with more than $615 million in annual revenue among its members.
This year’s Trends Report was compiled by the ECEP Trends Council, which includes Michael Stavros, partner, M Culinary Concepts, Phoenix; Holly Safford, founder, The Catered Affair, Boston; Bridget Bitza, chief revenue officer, Butler’s Pantry, St. Louis; and Santiago Diaz, Best Impressions Catering, Charlotte, North Carolina.
For more information, visit ecep.org.
2025 Industry Shows
Catering, Foodservice & Events recognizes our trade show partners for 2025. Make plans now to attend these information-packed events.
Florida Restaurant Show
ORLANDO, FL
November 11-13, 2025 flrestaurantandlodgingshow.com
Plant Based World Expo
North America
NEW YORK, NY
December 2-3, 2025 plantbasedworldexpo.com
Texas Restaurant Show
HOUSTON, TX
July 20-21, 2025 txrestaurantshow.com
NACE Experience
MILWAUKEE, WI
July 27-29, 2025 nace.net
California Restaurant Show
ANAHEIM, CA
August 3-5, 2025 westernfoodexpo.com
MARKETPLACE
