Creating stations that clients crave
Six strategies for retaining quality employees Insurance trends for 2025
Get to Know ECEP
(Elite Catering + Event Professionals)
Learn about this growing group of top caterers as they meet in Napa Valley for their annual symposium
4 EDITOR’S NOTE
6 NEWS
A roundup of the latest happenings in catering, foodservice and events to help you stay in the loop.
15 TRENDS
Four ECEP members share examples of how they are incorporating Mocha Mousse, Pantone’s 2025 Color of the Year, into their events.
48 HOW TO
Proof of the Pudding’s LaTosha Marks describes six strategies for retaining quality employees by creating a positive workplace culture.
52 INSIDER’S INSIGHT
Bill Hansen’s risky move to lease a Coconut Grove mansion and turn it into a wedding venue has paid off in spades, as he describes in an excerpt from his new book, Plating Up Profits: Miami’s Catering Icon Dishes Up Lessons for Business Success.
56 PROFILE
Brian Worley, creative director and owner of B. Worley Productions in Atlanta, creates weddings that capture his clients’ personalities.
60 TRENDS
According to Society Insurance, hospitality businesses should heed these four trends that are forecast to affect insurance premiums and operating costs in 2025.
62 CALENDAR
63 MARKETPLACE
20 ECEP 2025 Heads to Napa for Symposium
The week promises a perfect blend of innovation, leadership and culinary inspiration.
BY LIESE GARDNER
24 Collective Wisdom for Catering Excellence
Five business takeaways from ECEP symposiums to help you grow your business.
BY LIESE GARDNER
28 Stronger Together
Founded in 2021 to be a voice for the industry, Elite Catering + Event Professionals (ECEP) provides educational and networking opportunities for its growing membership base.
BY SARA PEREZ WEBBER
34 Small Plates, Big Impact
How two ECEP members—Ridgewells Catering and Behind the Scenes Catering & Events—create food stations that elevate events and surpass guest expectations.
BY SARA PEREZ WEBBER
42 Advocating for Change
Thanks to ECEP’s efforts, caterers are taking their place at the government table.
BY LIESE GARDNER
A Fresh Perspective
If you’ve ever sought advice from a respected colleague outside of your own business, you know the power of a fresh perspective.
It’s one of the benefits enjoyed by members of Elite Catering + Event Professionals (ECEP), a group of leading U.S. caterers formed in 2021. Bringing together experts from across the country, ECEP encourages members to collaborate, bounce ideas off each other and share best practices.
In this special issue of CFE, we’re taking a deep dive into this increasingly influential collective. On p. 28, learn more about the group from ECEP’s new president, Adam Noyes, and immediate past president, Michael Stavros. One of ECEP’s missions is to advocate for the catering industry in the halls of government, as you’ll read on p. 42. Each year, ECEP hosts a symposium for its members, filled with educational seminars and actionable insights (p. 24). This year’s event is in California’s Napa Valley (p. 20).
ECEP members also share their insights on key catering topics— including how to foster a positive workplace culture, with tips from Proof of the Pudding’s LaTosha Marks on p. 48; and how Ridgewells Catering and Behind the Scenes Catering create food stations that surpass expectations (p. 34). Plus, learn how four ECEP members are incorporating Mocha Mousse, Pantone's Color of the Year 2025, into their events (p. 15).
Also in this issue, we profile event planner Brian Worley, creative director and owner of B. Worley Productions in Atlanta (p. 56); and share an excerpt from Plating Up Profits: Miami’s Catering Icon Dishes Up Lessons for Business Success, the new book by Bill Hansen, a recipient of Catersource’s Lifetime Achievement Award (p. 52). And we hear from Society Insurance, on four trends forecast to affect insurance premiums in 2025 (p. 60).
We hope these articles give you helpful insight into your own business operations as you embark on a successful 2025.
Cheers!
Sara Perez Webber, Editor-in-Chief sara@cfe-news.com
Foodservice Events Catering &
Catering, Foodservice & Events
60 E. Rio Salado Parkway, Suite 900 Tempe, AZ 85281
PHONE: 480.883.7519
EMAIL: info@cfe-news.com
INTERNET: cfe-news.com
Publisher >> Klaas De Waal klaas@cfe-news.com
Associate Publisher >> Antoinette De Waal antoinette@cfe-news.com
Editor-in-Chief
>> Sara Perez Webber sara@cfe-news.com
Sales
>> Suzanne Bernhardt, Advertising Sales Manager suzanne@cfe-news.com
Administration >> Barbara M. Ragsdale, Administration Manager barbara@cfe-news.com
Circulation >> Cherri Jonte, Subscription Administrator cherri@cfe-news.com
Creative >> Randi Karabin, Art and Production Director randi@karabincreative.com
Social Media
>> Nicole De Waal, Social Media Manager nicole@nicoledewaal.com
Website >> Ken Norberg, Webmaster ken@cfe-news.com
PUBLISHED BY INTERNATIONAL MEDIA GROUP, INC. Headquarters: 60 E. Rio Salado Parkway, Suite 900 Tempe, AZ 85281 USA Phone: +1.480.883.7519
Klaas De Waal, Chief Executive Officer Antoinette De Waal, Vice-President
CATERING, FOODSERVICE & EVENTS is published 6 times per year © Copyright, International Media Group, Inc. 2025. All rights reserved.
The publisher is not responsible for the return of unsolicited material. All editorial samples, slides, artwork, etc., which are to be returned, must be accompanied with a self-addressed stamped envelope when submitted. International Media Group, Inc. is not responsible for any material that has been sent to its office after one year. No part of this publication may be reproduced without the written consent of the publisher.
Register online with Promo Code CFEAD25 for a $10 Registration ($40 savings)! (offer expires February 28th)
• 300+ Exhibitors
• Hot Topic Education Sessions
• Industry Leading Keynotes
• Alcohol Pavilion
• Seafood Pavilion
• Culinary and Bar Demos
• Food and Equipment Distributors
In partnership with:
WHO SHOULD ATTEND?
Anyone involved in the running of restaurants, bars, and foodservice establishments such as but not limited to:
• Restaurant Owners
• Executive Chefs
• Purchasing Managers
• F&B Directors • General Managers • Bar Managers
24 Carrots Helps Those Impacted by Los Angeles Wildfires
In partnership with World Central Kitchen, 24 Carrots Catering & Events—an ECEP member based in Costa Mesa, California—prepared 3,000 meals in mid-January for those impacted by the devastating Los Angeles fires. The 24 Carrots team transported the meals from their Costa Mesa headquarters to the L.A. Strong event at SoFi Stadium and volunteered for those in need. “We distributed all 3,000 meals alongside other incredible vendors and witnessed extraordinary acts of kindness and generosity for the Los Angeles community,” says Carizza Rose, 24 Carrots’ marketing and creative director.
In addition, 24 Carrots teamed up with Intertwined Events, a luxury event planning firm, and the nonprofit RAD organization for a Community Care Drive after the fires. The drive collected and distributed essential items for those impacted by the fires through the month of January. People donating could drop off supplies at 24 Carrots’ or Intertwined headquarters, or order from an Amazon Shopping List of kitchen supplies, household essentials and gift cards.
For more information, visit 24carrots.com.
Elior North America Promotes Kaytlin Dangaran to Corporate Chef of Dining and Events
One of the largest catering companies in the U.S., Elior North America Dining and Events has promoted Kaytlin Dangaran to corporate chef of dining and events. Chef Dangaran now oversees operations across four brands within the Elior North America portfolio.
Previously, Chef Dangaran served as executive chef at Sarasota Art Museum, part of Constellation Culinary Group, one of the brands under the Elior North America umbrella. Her expanded responsibilities include working at all of Constellation Culinary Group’s exclusive venues in Florida, including the Adrienne Arsht Center for the Performing Arts, Phillip and Patricia Frost Museum of Science, Pérez Art Museum Miami and SGWS Wynwood in Miami; Norton Museum of Art in West Palm Beach; and the Museum of Fine Art in St. Petersburg, among others.
In addition, Chef Dangaran will extend her expertise to the Washington, D.C., area, where she will manage events at The Jefferson Monticello, the Folger Shakespeare Library, and Hillwood Estate, Museum & Gardens. She will also oversee Design Cuisine Catering, which operates at venues across the District, Maryland and Virginia. In North Carolina, she will handle culinary operations and professional dining services for technology companies like Honeywell in Charlotte and Bandwidth in Raleigh. Her scope will further include Lancer Hospitality Group’s culinary services at Zoo Knoxville in Tennessee; and the Bal Harbour Shops Access Pop-up and its restaurant, The Whitman, which travels to various cities across the country. For more information,
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
Sysco Exclusive Partnership
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
Datassential Predicts Food Trends for 2025
Haitian is a trending cuisine for 2025, with 34% percent of U.S. consumers interested in trying it. That’s one finding presented in the 2025 Trends report from Datassential, the food-and-beverage industry market research firm.
The report also identified 10 food, flavor and beverage trends for 2025:
• Pastina: A category of small pastas that may take on many different shapes and are commonly used in Italian cuisine and comforting dishes such as soup.
• Sweety Drop Peppers: Also known as biquinho peppers, sweety drop peppers are small, tear-shaped, vibrant Peruvian peppers known for their sweet flavor and mild heat.
• Chow Fun: A Chinese dish traditionally consisting of stir-fried rice noodles, a protein (often beef), veggies (such as bean sprouts, bok choy, onion, carrots, broccoli, snap peas and/or cabbage) and a sauce (typically made of soy sauce, ginger, garlic, peppers and sometimes sugar).
• Pikliz: A spicy, Haitian, pickled condiment or slaw made with onions, carrots, cabbage, bell peppers, Scotch bonnet peppers, spices and vinegar.
• Orange Wine: Also known as skin-contact wine, orange wine is made from white grapes that are fermented with their skins on, imparting color and tannin (bitter taste).
• Yerba Mate: A South American herbal tea made from the dried leaves of an evergreen tree steeped in hot water; it has an earthy flavor and contains a similar amount of caffeine as coffee.
• Bonito Flakes: Also known as katsuobushi, Japanese bonito flakes are made from filleted, dried, fermented, smoked skipjack tuna (aka bonito) that’s shaved into flakes that are so thin they appear to dance or move on dishes.
• Saffron: A spice made from the dried, red stigma and styles (aka threads) of the saffron crocus flower that impart a bright yellow color to foods and beverages.
• Next-Level Fat Washing: A cocktail-making technique that involves taking a fat or oil (typically melted butter, but in next-level applications, think avocado oil, coconut milk, etc.) and infusing it into alcohol, freezing the concoction until the fat solidifies, and then skimming the fat off, so just the flavors of the fat remain.
• Short Ribs: Cuts of beef taken from the lower rib area that are known for their rich marbling and tenderness when slow-cooked or braised.
Datassential surveyed 2,000-plus consumers as well as 400-plus foodservice operators in fall 2024 for the report. The full trends report is available to Datassential subscribers. For more information, visit datassential.com.
Accras (fritters) with taro, Creole spices, aioli and pikliz from Pikliz, a Haitian restaurant in Montreal
Bonito flakes
Sweety drop peppers
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?
FOH Worldwide Acquires Smart Buffet Ware
FOH Worldwide, a leading women-owned global designer and manufacturer for the foodservice and hospitality industries, acquired Smart Buffet Ware, an innovator and provider of advanced buffet technology. This strategic acquisition enhances FOH’s industryleading Front of the House brand’s buffet category and secures a global distribution agreement with Tiger Company LTD, and exclusive distribution throughout North America.
“Combining Smart Buffet Ware’s advanced technology, exclusive manufacturing partnerships, and strong commitment to quality with our solution-driven approach and reach, positions us to redefine buffet service globally,” said Simone Mayer, CEO of FOH.
Founded in 2009 by David Moreland, Smart Buffet Ware has built a reputation for delivering innovative, eco-friendly and reliable buffet solutions. Through its exclusive partnership with Tiger Company LTD, a leading South Korean manufacturer of high-quality buffet ware and multi-purpose trolleys, Smart Buffet Ware has become synonymous with design excellence and premium quality.
With the integration of Smart Buffet Ware, FOH expands its extensive product portfolio to include:
• Green Battery Technology: Plugless, sustainable power solutions for limitless buffet placement indoors or outdoors.
• Eco-Friendly Induction Systems: Ultra-energyefficient technology for precise temperature control, convenience and flexibility.
• 18/10 Stainless Steel Chafing Dishes: Expertly engineered and made with warpless technology, the collections deliver confidence through temperature control, durability and style.
• Hot and Cold Beverage Dispensers: Versatile solutions in sizes and designs that offer the flexibility to scale all event types.
• Carving Stations and Modular Systems: Customizable solutions for seamless hot and cold buffet setups.
• Mobile Bars and Multi-Purpose Trolleys: Versatile products designed for dynamic service environments.
For more information, visit frontofthehouse.com.
ECEP Caterers Are Mad for Mocha Mousse
The rich, warm hue of Mocha Mousse—
Pantone’s Color of the Year 2025—is adding sophistication to both desserts and décor this winter season. Caterer members of ECEP (ecep. online) have embraced the earthy brown tone, creating irresistible desserts in the indulgent shade.
At Catering By Michaels in Chicago, the Mousse Bump Station is a playful, interactive dessert experience where chefs customize “mousse bumps” (a trend lifted from luxury caviar service), layering flavors, textures and garnishes to delight guests.
TRENDS
At Folio Restaurant in the Boston Athenaeum, operated by The Catered Affair, the Gold-Draped Chocolate Dome is a visually stunning centerpiece. A shimmering chocolate shell, dusted in cocoa powder, is theatrically cracked open tableside to reveal velvety pistachio crema and espresso mousse on top of a chocolate cake round surrounded by Frangelico syrup.
The Sweet and Salty Pudding Cups served by Mintahoe Catering and Events in Minneapolis balance sweet, salty and bitter notes in a timeless yet modern treat.
Mocha-toned desserts at Butler’s Pantry in St. Louis include chocolate-dusted Tiramisu Trifles (left) with edible coffee beans and Chocolate Molded Mugs with S’mores filling (above). Mochainfused cocktails are another treat offered by the caterer, such as walking trays filled with affogatos or espresso martinis.
TRENDS
The Mocha Mousse trend also extends to event décor. “In the past, wedding color schemes were often built around classic staples like black, blue and gold,” notes Butler’s Pantry CEO Maggie Barton. “Now, many of us seem to be entering a ‘beige era’— whether in home décor, wardrobes or event design. We’re seeing a shift toward grounding palettes in soft neutrals like white, tan and, of course, the rich and versatile Mocha Mousse.”
Barton says Mocha Mousse “is the ultimate elevated neutral, perfect for grounding any event’s design.” Tips from Butler’s Pantry on adding the color to event décor include:
• Serve your menu on a layered mocha tablescape, playing with various textures, hues and pairing patterns, like amber glassware and textured plates on matte mocha chargers. Layer mocha linens with silk
runners and velvet placemats with wooden napkin rings.
• Integrate mocha with seasonal decor. In spring and summer, offset grazing boards plated on natural wood with blush florals or fresh greens, creating a balanced and contemporary vibe. Mocha ribbons wrapped around menus or tied to individual place cards can add an intimate, thoughtful touch. For autumn and winter, pair the contrast of a coffee-rubbed brisket station with rustic pampas grass, dried foliage, and hints of soft burgundy and gold for warmth.
• As for wedding attire, “bridesmaid dresses in mocha offer a timeless elegance, especially when paired with softer accents like ivory or dusty rose,” says Barton. Faux mocha fur wraps are a decadent way to keep guests cozy for winter weddings or events.
A Mousse Bump Station at a Catering by Michaels event
Corporate Sponsor Profile
https://www.csmcostsolutions.com
Services:
Industry advocate that offers supply chain management, procurement, culinary training and support. Our industry specific consulting services will help you maximize savings throughout your organization. CSM provides in-depth analysis in market trends and offers full transparency in your organizational spend.
What we do:
l Elite services provided for elite providers
l Extensive culinary services & offerings
l Aggressive pricing agreements and rebates
l Local and regional product sourcing
l No cost membership - Long-term pricing protection and flexibility
About us:
We're partnered to provide access to hundreds of manufacturers, thousands of products, and quality at every level. We offer the highest returns in the industry, plus access to ancillary programs that go beyond our impact to improve your bottom line.
https://www.csmcostsolutions.com
ECEP SP profile - Sysco - 1/2 page.qxp_Layout 1 2/19/25 4:21 PM Page 1
Corporate Sponsor Profile
https://www.sysco.com
What we do:
Sysco is the global leader in selling, marketing and distributing food and non-food products to restaurants, healthcare and educational facilities, lodging establishments and other customers around the world
About us:
Our robust international network supports customers in 90 different countries around the world. Today, Sysco encompasses four business groups: BROADLINE – SPECIALTY COMPANIES INTERNATIONAL – SYGMA
Our Locations:
Sysco operates approximately 300 distribution facilities serving more than 500,000 customer locations around the world. Visit our website and click on the “Contact” link.
ECEP 2025 HEADS TO
The week promises a perfect blend of innovation, leadership and culinary inspiration
BY LIESE GARDNER
Napa Valley’s Carneros Resort, the site for the 2025 ECEP Symposium, features a stunning hilltop pool.
NAPA FOR SYMPOSIUM
There is a reason why leaders hold important retreats in settings surrounded by nature. Returning to the natural rhythms of life, stepping away from the hustle of the city, and immersing oneself in a tranquil environment signal to both the body and mind that this is a time to reset, find balance and prepare for what’s next.
This is why the leaders of Elite Catering + Event Professionals (ECEP) have chosen Carneros Resort and Spa in Napa Valley, California, as the site for their 2025 Symposium, taking place March 9-13. After a year of working on their own successful businesses, the beauty of the sky, earth and vineyards will help bring this group of high achievers to a place where they can slow down to think bigger. The setting provides space to foster innovation, cultivate new partnerships and create something truly special for the year ahead.
Carneros Resort and Spa spans 28 acres of picturesque countryside in Napa Valley, featuring a stunning hilltop pool and 100 secluded cottages. Each cottage embodies informal elegance—elevated farmyard chic—with rocking chairs on private decks overlooking the vineyards and telescopes for moon-gazing.
During the day, ECEP attendees will engage in dynamic discussions on all aspects of business while drawing inspiration from keynote speaker Richard Blais. A celebrated author and chef, Blais trained under culinary legends such as Thomas Keller at The French Laundry, Daniel Boulud at Restaurant Daniel and Ferran Adrià at El Bulli. Widely recognized from Bravo’s Top Chef series, he currently co-stars alongside Gordon Ramsay on FOX’s Next Level Chef.
At the symposium, Blais will share insights from his career, including his work with Trail Blais, a forward-thinking culinary consulting group that advises national brands on menu innovation, ideation and employee training. He will also participate in a panel discussion on service standards, customer experience and restaurant operations.
Back-to-back workshops will immerse attendees in high-level peer-to-peer education, covering topics such as AI-driven business strategies, exit and succession planning,
and expansion into new markets. Sessions will balance cutting-edge innovation with practical strategies for streamlining operations and refining business practices.
Evenings will transition into culinary explorations, ensuring the symposium nourishes both professional aspirations and personal growth. The first night features a visit to Ad Hoc, Chef Thomas Keller’s beloved Yountville eatery dedicated to American comfort food. Originally intended as a temporary pop-up, its overwhelming popularity cemented its place as a permanent fixture in Napa Valley’s dining scene.
The following evening, attendees will enjoy dinner at Celadon, an award-winning restaurant renowned for its globally inspired menu, which celebrates the flavors of the Mediterranean, Asia and the Americas.
No visit to Napa would be complete without experiencing its world-class wineries. Attendees will spend an afternoon and evening at Round Pond Estate, a family-owned winery and olive oil producer in Napa’s famed Rutherford region. With a legacy spanning more than 40 years, Round Pond is best known for its exceptional Cabernet Sauvignon.
A private tour of the winery’s olive oil and winemaking production areas, followed by a garden terrace dinner, will serve as the symposium’s grand finale. Against the backdrop of Napa’s rolling vineyards, attendees will raise a glass—celebrating new ideas, meaningful connections and the promise of the year ahead.
“The setting provides space to foster innovation, cultivate new partnerships and create something truly special for the year ahead.”
Chef Richard Blais (opposite top) will be the keynote speaker at the 2025 ECEP Symposium, where attendees will enjoy the open-air spaces (above) and secluded cottages (opposite) of the Carneros Resort.
ECEP’s founders include (left to right) Adam Noyes, CEO of Proof of the Pudding; Susan Lacz, CEO of Ridgewells Catering; and Michael Stavros, partner and vice president of business development of M Culinary Concepts.
COLLECTIVE WISDOM FOR CATERING EXCELLENCE
Five takeaways from ECEP symposiums to help you grow your business
BY LIESE GARDNER
At the annual symposium for Elite Catering + Event Professionals (ECEP), top catering business owners come together with thought leaders to exchange ideas and best practices. From HR and operations to culinary, kitchen, sales and finance, the event is a dynamic gathering of collective hospitality wisdom. Attendees leave with actionable insights designed to elevate their business and further the relationships started that week.
While the curriculum is put together by the ECEP board months in advance, the facilitator on the ground is Jennifer Perna, a driving force behind the exchange of ideas. As the overall moderator, she synthesizes key takeaways from each session and presents them back to the collective audience, ensuring that everyone— whether in the session or not—walks away with all the practical strategies presented that week to strengthen and grow their operations.
Perna’s hands-on experience in catering makes her the perfect choice for this role. Before launching Fulton Market Consulting in 2017, Perna served as vice president of sales at Blue Plate Catering in Chicago. Now a hospitality consultant, she serves as ECEP’s de facto education director. “The board sets the vision for the keynote speakers,” she says, “and I curate the rest of the content.”
As ECEP prepares for its upcoming symposium in Napa Valley, California, we asked Perna to choose five of the most impactful sessions from the three ECEP symposiums that have taken place (Nashville, Tennessee; Palm Springs, California; and Charleston, South Carolina). “It wasn’t easy, but these five topics are essential to all successful companies,” she says.
Following are actionable strategies from those sessions that can help any catering business grow and prosper.
How To: Build a High-Performing Catering Team
Maggie Barton, Butler’s Pantry, St. Louis
Building a team isn’t just about filling positions— it’s about hiring individuals with the right mindset and offering them tools to succeed. Here are takeaways from Maggie Barton’s session on how to effectively hire, train and manage a top-tier catering team.
1. Hire for Attitude, Train for Aptitude
Skills can be taught, but mindset, passion and drive are inherent. Focus your hiring process on identifying talent, not just filling positions. Look for individuals who align with your company’s culture and values.
2. Address Gaps and Their Impact
Finding the right talent takes time. Analyze the true impact of unfilled roles by identifying what is missing. Then, avoid quick fixes. It’s better to wait for the right fit by applying that old adage—hire slow, fire fast.
3. Train for Knowledge and Understanding
Once you’ve hired for attitude, focus on skill development through training, mentorships and regular feedback. Share the big picture by helping everyone see how their roles support the company mission.
4. Create a Culture of Excellence
Cultivate a workplace that values continuous improvement, learning, growth and collaboration. Promote mutual support and shared success. By focusing on hiring for attitude and training for aptitude, you can build a resilient, highperforming catering team that drives sustainable success.
Jennifer Perna facilitates the educational sessions at the ECEP symposiums.
How To: Business Development Strategies
Michael Stavros, partner and vice president of business development, M Culinary Concepts
ECEP’s immediate past president Michael Stavros shared strategies for boosting sales and growing your business.
1. Generate Leads Strategically
Use a multi-angle approach for lead generation. Build relationships that are on the inside—economic developers, tourism offices and HR managers. Conversely, find B2B partners such as commercial real estate agents, leasing agents and gatekeepers like dock managers. Utilize Customer Relationship Management (CRM) tools like HubSpot and Salesforce for tracking conversions and opportunities.
2. Engage Clients Effectively
Personalize your outreach with custom stationery, seasonal gifts and unique follow-ups to stand out. Host experiential events (food tastings, executive kitchen tours). Stay visible by attending trade shows, charity events and other networking opportunities. Offer incentives like discounts for repeat clients or contributions to Corporate Social Responsibility programs. One way is to offer to donate a percentage of sales to charities.
3. Structure Your Business Development Team
Define clear roles for sales managers (inbound) and business developers (outbound). Develop transparent compensation plans, such as commission structures, expense budgets and performance bonuses. Foster teamwork by ensuring that accounts are flexible and non-competitive.
How To: Develop Future Leaders in Your Organization
Developing future leaders is critical for the long-term health and success of any catering or event company. This important topic is revisited each year at the ECEP symposiums through a group discussion, with key takeaways summarized below.
1. Focus on People-Centered Leadership
Mentorship programs enhance skills and foster mutual trust. Assign senior leaders as mentors to mid-level managers. In that same vein, implement a buddy system. Pairing employees to work on projects as a team builds camaraderie and peer support. Finally, conduct monthly reviews. Use SMART (Specific, Measurable, Achievable, Relevant, Time-Bound) goals to evaluate and guide professional development.
2. Invest in Middle Management
Middle management is the bridge between strategic leadership and frontline employees. To enable mid-level managers to earn leadership roles, host leadership alignment meetings by regularly bringing mid-level managers together to reinforce organizational values, share updates and strategize solutions. And in annual or quarterly evaluations, make core value-based performance a measurement to foster deeper alignment with company goals.
3. Recruit and Retain the Right Talent
Recruit individuals capable of advancing within the company, even to the point of taking over senior roles. This approach empowers leaders to move up without leaving gaps. When onboarding, expose new hires to real-world scenarios early on. For instance, “put them in the trenches” immediately to establish expectations and evaluate adaptability.
4. Remove Toxic Leaders
Promptly address ineffective leadership. Replacing poor leaders creates space for growth, boosts morale and improves team dynamics.
How To: Sell Plant-Based and Alternative Diet Options
Renee Loux, founder, Clean Food + Smart Living, Maui
The growing demand for plant-based and alternative diet options presents a unique opportunity for innovation. Here’s how to effectively integrate and promote these options while enhancing your offerings and sustainability efforts.
1. Integrate Plant-Based Options Seamlessly
Incorporate plant-based dishes into your regular menus as standard offerings, rather than presenting them as a special or alternative choice. This normalizes these options and appeals to a wider audience, including those who may not follow specific diets but enjoy variety.
2. Get Creative with Plant-Based Dishes
Avoid bundling dietary restrictions—such as gluten-free, vegan and low-carb—into a single category. Instead, develop distinct, creative dishes that showcase the diversity and flavor of plantbased cuisine. Aim to make vegetables the star of the plate, with proteins as complementary side elements.
3. Share Best Practices with Peers
Host or participate in symposiums and workshops to exchange tested plant-based menu ideas. This not only elevates your offerings but also strengthens the industry’s ability to cater to alternative diets with creativity and precision.
4. Highlight Sustainability Efforts
Take inventory of your current sustainability initiatives and share your efforts both internally and externally. Customers increasingly value transparency and eco-friendly practices, so tell your sustainability story to demonstrate your commitment to the environment.
5. Consider Charging for Green Initiatives
As you implement sustainable practices, consider introducing a line-item fee for green initiatives or premium services. Many clients are willing to pay extra for events executed with an ecoconscious approach.
How To: Optimize Communication
Ken Barrett-Sweet, vice president of catering, The Catered Affair, Boston
Effective communication is vital in today’s catering operations to ensure seamless coordination across teams, establish clear delegation and manage dynamic event requirements. Strong communication strategies— such as those outlined below—also drive collaboration, streamline workflows, and foster an adaptable and cohesive workplace.
1. Set Clear Communication Parameters
Define when to use which specific communication tools—for instance, MS Teams for internal communication and email for clients. Establish time constraints for responses on different platforms to ensure efficiency. And create rules for prioritizing messages such as using “Unread” flags or Tags in Teams.
2. Encourage Technology Adoption
Identify and address barriers for team members not utilizing company communication tools, such as a lack of structured and timely training. Roll out new tools in phases to cater to early and late adopters of technology.
3. Streamline Communication
• Use channels for specific projects.
• Store files systematically in shared spaces.
• Implement newsletters or organized updates for broad communications.
• Involve team leaders to drive adoption of the new strategy and tools.
STRONGERTogether
Founded in 2021 to be a voice for the industry, Elite Catering + Event Professionals (ECEP) provides educational and networking opportunities for its growing membership base
ECEP’s founders include (left to right) Ben Witte, COO of Proof of the Pudding; Adam Noyes, CEO of Proof of the Pudding; John Crisafulli, president of Behind the Scenes Catering & Events; Susan Lacz, CEO of Ridgewells Catering; Brandon Maxwell, co-founder and CEO of M Culinary Concepts; and Michael Stavros, partner and vice president of business development of M Culinary Concepts.
BY SARA PEREZ WEBBER
In an unprecedented time for the hospitality industry—and for the world—executives from four top U.S. catering companies turned to each other for support.
They found it. And not only did the leaders prop each other up during those challenging days, they vowed to take their ideas and create an organization designed to benefit the entire catering industry going forward.
Each week during the COVID pandemic, the six executives— including Adam Noyes, CEO, and Ben Witte, COO of Proof of the Pudding in Atlanta; Susan Lacz, CEO of Ridgewells Catering in Bethesda, Maryland; John Crisafulli, president of Behind the Scenes Catering & Events in San Diego; and Brandon Maxwell, co-founder and CEO, and Michael Stavros, partner and vice president of business development of M Culinary Concepts in Phoenix—met on Zoom. “We talked about how we were navigating the pandemic, what opportunities we saw and what challenges we were having,” says Noyes.
A common theme during those discussions was the industry’s lack of an advocacy organization. “There was nobody out there helping to navigate the pandemic on behalf of the catering industry, like the National Restaurant Association has their
people in D.C. advocating for the right legislation that would be favorable to restaurants,” says Noyes. “And [caterers] ended up benefiting from a lot of that, thankfully. But none of the associations we were a part of previously had an advocacy component to it.”
So the executives reached out to like-minded peers in the industry, and the companies banded together to found Elite Catering + Event Professionals (ECEP). The organization now has 15 catering company members representing more than $520 million in annual revenue—a number that will continue to grow as ECEP invites additional firms to join the fold.
As ECEP gears up for its fourth annual symposium—a gathering of all the members taking place March 9-13 in Napa Valley, California—CFE interviewed Noyes, ECEP’s new president, and Stavros, ECEP’s immediate past president, to learn more about the organization’s purpose, goals and plans for the new year.
CFE: In addition to advocacy, what motivated you to create this new group in the industry for caterers?
STAVROS: We have so much to learn from each other. So there was an opportunity not only for advocacy, but for mutual education, through sharing of best practices and collaborating on business development opportunities.
And, in some cases, even sharing resources—human and material. We’ve been able to share personnel by supporting each other at different events.
CFE: Has ECEP made progress on the advocacy front?
NOYES: Yes, we’ve partnered with NAMA [National Automatic Merchandising Association, representing the U.S. convenience services industry], and we’ve gotten through on a number of items that have been beneficial to members. NAMA is using their advocacy arm to help the catering side of the industry, and they have direct access to all the decision-makers in Washington.
CFE: What were some of the issues caterers were going through during the pandemic that prompted you to focus on advocacy?
STAVROS: Issues included the ERTC [Employee Retention Tax Credit], which was a program designed to help small and midsized businesses keep employees employed through tax credits back to the company. We needed to not only make sure that the program continued, but that it speedily reimbursed participants. So having the NAMA group as our advocate certainly helped.
In certain parts of the country, anti-catalytic converter theft legislation was a concern. And on the state level, there were some opportunities for members to advocate for themselves and their colleagues regarding changes to state liquor laws.
CFE: Adam, what are your goals for your term as president?
NOYES: My main goal is to increase engagement outside of the symposium.
The annual symposium is this amazing meeting filled with learning, networking, wonderful speakers and
Noyes
Stavros
fun. That time is gold, and it always will be. But the outreach and the continued communication throughout the year is where we have a lot of opportunity to continue to drive engagement year-round. We do quarterly calls, and to highlight A-list speakers on those calls is a goal. We’ve also created different networking groups [in human resources, sales and marketing, operations and culinary]. And those groups are meeting monthly, sharing best practices, and have caught on really well.
CFE: Stavros, what were your accomplishments while you served as president?
STAVROS: Really leveling up the connectivity among our individual members with one another; producing a successful 2024 symposium in Charleston, South Carolina; and adding three new members [Vestals Catering in Austin and Dallas, Texas; Bingemans in Kitchener, Ontario, Canada; and Catering by Michaels in Chicago]. We also launched the networking groups Adam mentioned and empowered the leaders of those groups to organize periodic calls among their counterparts at all the member companies.
CFE: What kind of feedback did you get about the Charleston symposium?
STAVROS: People appreciated the high-quality educational content. For the first time we had sponsors participate in the roundtables and sessions. One of the things about our symposium that I really am excited about is that we look to sponsors as thought leaders within our industry, and they bring their expertise to the sessions, so we have an opportunity to learn from each other by having diverse perspectives in the room.
We had a keynote speaker discussing artificial intelligence, and a general session speaker— Jessica Harris—talking about the history of food and population migration from Africa to Europe and the United States. We also had speakers discussing economic and employment trends for the coming year, and succession planning.
CFE: How has being a part of ECEP helped your business, and what have you learned from other members?
STAVROS: Number one, perspective. We gain so much perspective by learning about our colleagues’ experiences throughout the year, not only within our lines of business that we share, but lines of business that they are in that we’re not that we want to learn about. At M Culinary, we’ve
Open golf tournament in Los Angeles.
Above: The board at the 2024 ECEP Symposium in Charleston included (left to right) Maggie Barton, CEO of Butler’s Pantry, as well as founders Maxwell, Lacz, Stavros, Noyes and Crisafulli.
Left: ECEP members Ridgewells and M Culinary Concepts partnered together to cater the 2023 U.S.
learned a great deal about the B&I [Business and Industry] sector—or workplace dining and hospitality services—which some of our members are operating in.
We’ve also had mutual business development opportunities. We partnered with Ridgewells on the 2023 U.S. Open golf tournament in Los Angeles, for example, where we were able to support Ridgewells’ catering efforts at the actual tournament.
And then, of course, the advocacy piece, adding our individual company voice to the collective ECEP voice, which then in turn was added to the NAMA voice on the federal level. It helped us navigate and understand the PPP [Paycheck Protection Program], which went hand in hand with the ERTC, making sure that we were on the right side of the law at all times.
NOYES: I’ve learned so much, it’s hard to pick any one thing…how people manage their annual review process, how people recruit, how
people do different types of contracts with their clients. How people use technology in so many different areas, whether it’s logistics, human resources or accounting. We look at all those things holistically as a group and present what different companies are doing.
It can also be business strategy—what are they doing that’s working, what are we doing that’s working, and what can we share with the group that can help all of our businesses advance and continue to move forward.
CFE: How much do you expect ECEP to grow, and what’s the process for becoming a member?
NOYES: It’s invitation-only, and we’d like to have 25 to 30 North American caterer members and several internationally based caterer members someday. We don’t want it to be a 100-company organization…. It’s hard to network and interact in an environment of thousands of people, and
Top: ECEP
Above: Best Impressions Caterers supported Ridgewells to cater the U.S. Open Golf Championship
this allows for people [to join] that are similar in size, scale, mission and client base, so there’s a lot more commonality amongst the group. It allows for more meaningful interaction to take place.
CFE: How do you identify caterers that are invited to join ECEP?
NOYES: Typically, we will look at revenue as a first gatekeeper. They need to be doing north of $10 million in revenue to be a good fit with this group of caterers. We also like to see diversification of product offerings and clientele. For example, Proof of the Pudding does a lot of sports and entertainment business, like college football stadiums, PGA golf tournaments and Formula One racing. That’s a unique component that we bring to the group that can help everybody learn and grow. Then there are companies like Behind the Scenes in San Diego; they do the catering for
the Olympics and travel all over the world, so that’s a unique offering. The idea behind bringing the group together, outside of advocacy, is learning and growing and sharing best practices. And so more diversification along business lines, geography, types of customers and market segmentation helps us to be a more well-rounded group that can make our mission more impactful.
CFE: What’s on the horizon for ECEP this year?
NOYES: We’re focused on forging many new sponsorship relationships this year and are increasing the number of supporting industry peers to be a part of the organization. That will allow us to enhance our education on an ongoing basis, which is one of my missions. It will also help us on the advocacy side, allowing us to push for what’s in our best interest as an organization and an industry.
CFE: What do you envision for ECEP in, say, five years or 10 years?
STAVROS: Over the next five-plus years, we foresee a steady, conscientious growth in membership, adding the best of the best from around the country and internationally as well. We have our first Canadian member, and we’d like to add European, African, Asian, Australian and South American members. We’ll be expanding our membership beyond caterers, adding other event and hospitality industry professionals and organizations. We will continue to raise the quality of content and education at the symposium. And we will champion the causes that are near and dear to the catering, events and hospitality industries.
members at the 2024 symposium in Charleston, where the general session speaker was Jessica Harris (center, in dark blue).
in 2024.
• Behind the Scenes Catering & Events, San Diego
• Best Impressions Caterers, Charlotte, North Carolina
• Bingemans Catering, Kitchener, Ontario, Canada
• Butler’s Pantry, St. Louis
• The Catered Affair, Boston
• Catering by Michaels, Chicago
• M Culinary Concepts, Phoenix
• McCalls Catering and Events, San Francisco
• Mintahoe Catering & Events, Minneapolis
• Proof of the Pudding, Atlanta
• Puff ‘n Stuff, Orlando and Tampa, Florida
• Ridgewells Catering, Washington, D.C.
• Trolley Hospitality, Richmond, Virginia
• 24 Carrots Catering & Events, Costa Mesa, California
• Vestals Catering, Dallas and Austin, Texas
Wedding guests lined up all night for Ridgewells Catering’s Peking Duck Carving Station.
Small Plates, Big Impact
How two ECEP members—Ridgewells Catering and Behind the Scenes Catering & Events—create food stations that elevate events and surpass guest expectations
BY SARA PEREZ WEBBER
Asenior event designer at Ridgewells Catering in the Washington, D.C., area, Mary Margaret Hart follows a general rule of thumb when creating a food station or buffet. “You never put anything directly on the table,” she says. “It’s got to be lifted up and not just sitting on a table, because that looks like what we do in our own homes.”
That same guiding principle could apply to what successful caterers do every day—elevate how food looks, tastes and engages the imagination, so the dining experience transcends the quotidian. Food stations, with their thoughtfully composed small plates and inspired themes, are often the perfect vehicles for caterers to show off both culinary and design expertise.
Great Expectations
Clients’ heightened expectations are spurring caterers’ creativity when designing stations. “I’m seeing a lot of wedding clients that want something that’s much more engaging than just six to eight passed hors d’oeuvres,” says Hart. “And with corporate clients, being in D.C., we do so many events for people that go to so many events. So there’s this interesting dilemma of being in a world with people who have seen everything.”
The challenge, notes Hart, is to “keep things fresh, different and unique, with little ‘wow’ moments.”
What pops up on clients’ Instagram and Facebook feeds adds to the pressure, according to John Crisafulli, president and CEO of Behind the Scenes Catering & Events in San Diego. “Social media has really changed the landscape of catering menus and stations,” he says. “Our clients see menu items, extravagant buffets or station set-ups on social media and come to us wanting to duplicate that look and feel.”
Both members of Elite Catering + Event Professionals (ECEP), Ridgewells and Behind the Scenes are known for their innovative cuisine and flawless presentation. Hart and Crisafulli described for CFE how they designed and executed a few of their popular station concepts.
Guests lined up all night for the Peking Duck Carving Station that Ridgewells created for a November 2024 wedding at Washington’s Mellon Auditorium. The couple, whose guest list included many foodie friends from New York, “wanted to see food stations that were not just a normal charcuterie board,” says Hart. “So we pulled together a couple of ideas that we thought would be really impressive to a group of global eaters.”
The station featured whole ducks hanging dramatically from a stylized tabletop arch, with a chef attendant cutting the meat and guests customizing their pancakes with cucumbers, scallions, plum sauce and hoisin sauce. To design such a station, Hart creates a map, jotting down her vision with such specifics as the size and shape of bowls and vessels. She considers whether the station has enough height and texture, and whether the utensils match the vibe. Each design element—like the Peking duck station’s gold forks, bamboo baskets and white ceramic bowls—is chosen “with intention to guide that guest experience,” says Hart.
Guests could customize their pancakes (below) at Ridgewells’ Peking duck station, which featured whole ducks hanging from a stylized tabletop arch (left).
With roots in Florida and South Carolina, Hart’s Southern background influenced Ridgewells’ popular Shrimp and Grits Station. One key to the station’s success is its two-by-two square grits cake—presenting a more visually pleasing starch base than scooped grits, which can look like a filmy blob on a plate. “I worked with Chef Kashif Browne about how we were tackling the grits to make the dish more composed but still getting that creamy, rich factor that shrimp and grits are known for,” says Hart.
The cakes are sent warm from the kitchen, topped with two to three shrimp each, and customized by guests with such toppings as caramelized onions and chives, red pepper remoulade and basil pesto. When designing the dish, the Ridgewells crew ensured there was enough shrimp for the size of the grits cake so that “each bite in that bowl is just as good as the first,” says Hart. “It’s something that can be an action station, a self-guided station or even passed, so there’s a ton of flexibility. Every time I put it on a menu, people pick it.”
Ridgewells’ popular Shrimp and Grits Station features square grits cakes topped with two or three shrimp, then customized for guests with a variety of toppings.
“The size and scale of an event impacts the food we’re going to present,” says Hart, like the Poke Bowl Station , ensuring quick service to 1,600 guests at a cocktail party in the heat of a D.C. July. The grab-and-go station featured three varieties of poke bowls— marinated saku tuna, spicy tofu and spicy mushroom—assembled by chefs and placed on multi-level platforms, with clear signage for easy identification.
The station was ideal for the season, as hot, heavy food wouldn’t be a big draw in the heat of the summer, while the setup kept things moving. “At no point were there any lines anywhere,” notes Hart.
Ridgewells’ Poke Bowl Station—ideal for summer events in D.C.—guests can pick up three varieties of bowls.
At
Behind the Scenes Catering creates both sweet and savory donuts at its popular donut station (bottom). Guests went wild for the Light-Up Cotton Candy Station that Behind the Scenes offered at a holiday light show (right and below right).
Behind the Scenes Catering made a wise investment in a Lil’ Orbits Donut Machine, as its Hot Donut and Martini Station “is a huge hit,” says Crisafulli. “People love seeing those mini donuts going down the conveyer belt.”
Chef Melissa Chickerneo creates both sweet and savory varieties, with flavors including Bananas Foster, Apple Pie, Maple Bacon, Strawberry Shortcake, Espresso Macchiato, and the seasonal Pumpkin Pie and even Stuffing Donuts. “Then we pair these over-the-top concoctions with an Espresso Bailey Martini or a Godiva Chocolate Martini,” says Crisafulli. “This station tends to get very busy, so we have both a chef and server attending it so they can interact with the guests to customize their donuts as well as get them a cocktail sampling that is prebatched and ready to serve.”
The donuts are served in a variety of vessels—sometimes themed, like a fallen leaf bowl—while the mini cocktails are often presented in four-ounce martini or stemless glasses. A popular parting gift, the donuts were recently sent home with guests at a “Yellowstone”-themed Christmas party in a little Yellowstone bag.
Kids and kids-at-heart gravitated toward the Light-Up Cotton Candy Station at Lightscape, the holiday light show at the San Diego Botanic Garden catered by Behind the Scenes annually. “Each year we try to come up with a new concession item that is Instagram-worthy,” says Crisafulli. For the 2024 event, Crisafulli was inspired by the cotton candy foie gras lollipops made famous by José Andrés—foie gras on a stick wrapped in cotton candy. The team came up with the idea of wrapping cotton candy around a light-up wand that changes color. A commercialgrade cotton candy machine is required (“the $300 units on Amazon just don’t cut it,” notes Crisafulli), as well as mastering the skill of spinning the candy floss onto the wands and keeping it fresh in a moist outdoor environment. “After some trial and error, we perfected the station and sold thousands of them over the course of the event,” he says. “The first thing a guest does after purchasing one is to take a photo of it to post on their social media. The sheer joy on a child’s or adult’s face when they are handed this simple light-up treat is priceless.”
A veteran Super Bowl caterer, Behind the Scenes served thousands of people at this year’s game in New Orleans. One of its station concepts, the NOLA Raw Bar, emphasized authenticity. “To make it more fun and interactive, we enlisted local oyster farmers and fishermen, who shucked fresh oysters and made ceviche for the guests,” says Crisafulli.
Insulated hammered silver bowls sat atop an ice-filled galvanized horse water trough, offering ceviche, oysters, mussels, shrimp and pulled crab claws—all from local purveyors. The oyster shuckers, who were encouraged to chat with the guests, are what set this raw bar apart, notes Crisafulli: “The personalities serving at the station were the perfect final touch.”
Behind the Scenes’ NOLA Raw Bar station enticed guests at the Super Bowl in February with ceviche, oysters, mussels, shrimp and pulled crab claws—all from New Orleans-area purveyors.
The Right Stuff
Helping caterers pull off interesting stations and buffets are the foodservice equipment manufacturers who continue to debut products that add function and style to catered events.
The Palletti Countertop Daisy Chain Induction
Warmers from Hatco feature a daisy-chain design, so up to four units can interconnect to one electrical outlet, simplifying setup for seamless buffet lines. The warmers’ induction technology ensures consistent and precise heating while minimizing energy consumption. Five precise warming levels maintain foods at ideal temperatures, and memoryretentive settings automatically resume the last power level when powered back on.
Suitable for a wide range of food types and volumes, the warmers’ low-profile, ultra-thin design makes them easy to transport and integrate into various layouts, all while enhancing stations’ overall appearance. Additional features include a standby key; intuitive temperature control arrows; easy-to-read temperature indicators; Pan Sense Technology, which activates only when a suitable pan is placed on top; flameless operation; and an automatic shut-off feature.
The SkyRize modular system from Rosseto Serving Solutions is designed to elevate and customize buffet stations. The system’s virtually endless configurations include risers in gold and black with hanging signs for food identification. Shelf options include large and medium rectangular shelves and small square shelves in bamboo, black bamboo and walnut.
SkyRize also includes a variety of platter, bowl and plate options made from handmade glass, with design options including crystal clear, gold and white, and black and white.
BEHIND THE SCENES
CATERING & EVENTS
btscenes.com
ECEP
ecep.online
HATCO
hatcocorp.com
RIDGEWELLS CATERING
ridgewells.com
ROSSETO SERVING SOLUTIONS
rosseto.com
BY LIESE GARDNER
ADVOCATING FOR CHANGE
Thanks to ECEP ’s efforts, caterers are taking their place at the government table
Scott Halloran, CEO of Trolley Hospitality (center), with NAMA staffer Michael Owen Jackson and NAMA CEO Carla Balakgie at the 2023 ECEP Symposium.
Change and upheaval can be powerful catalysts for action. This was precisely the case for the founding members of Elite Catering + Event Professionals (ECEP) as they faced the second year of the COVID-19 pandemic in 2021, which brought a devastating ripple effect to their livelihoods. The catering industry came to a complete standstill, with no relief in sight.
While restaurants and hotels were supported by powerful advocates like the National Restaurant Association, catering businesses were left vulnerable. Trolley Hospitality, a Richmond, Virginia-based company just entering the catering space, found support through the National Automatic Merchandising Association (NAMA), a trade association representing the convenience services industry.
Thanks to NAMA’s advocacy efforts, Trolley Hospitality was deemed “essential” and was able to continue to do business.
“Catering is a smaller piece of our business,” says Scott Halloran, CEO. “But through the main part of it, we were deemed essential because of our refreshment services in manufacturing businesses and hospitals.”
As Halloran engaged with catering groups on Zoom, he noticed a troubling gap. “I listened to what they were saying, how everything was shut down for them, and I started asking questions. When I asked who was representing catering in Washington, I learned that NACE [National Association for Catering & Events] and ICA [International Caterers Association] don’t have an advocacy component.”
Drawing on his experience with NAMA’s advocacy work, Halloran shared how his company managed to stay operational.
“When COVID hit, they went to Capitol Hill, spoke about the industry,
and ensured we were protected. We were still impacted, but we weren’t completely shut down.”
Around this time, Michael Stavros of Phoenix-based M Culinary Concepts, now immediate past president of ECEP, reached out to Halloran to discuss advocacy. Stavros, along with companies like Bethesda, Maryland-based Ridgewells Catering, had begun collaborating to spark industry action. “That’s how I became part of ECEP, and that’s how ECEP joined forces with a powerful advocate,” Halloran says.
The idea of forming a group with advocacy at its core quickly gained momentum. “Our industry was in dire need of advocacy, leadership and collaboration,” says Susan Lacz, a founding member of ECEP and its inaugural president. Lacz and Stavros identified advocacy as the missing component that had left caterers so vulnerable during the pandemic.
How Advocacy Leads to Action
ECEP continues to advocate on behalf of the catering industry to ensure that caterers’ voices are heard, and their unique challenges are addressed at federal, state and local levels.
Direct Results: Following COVID, ECEP worked through its advocacy partners and Congress to have the catering/ foodservice industry declared as “essential services.” It also advocated with the IRS to expedite Employee Retention Tax Credit (ERTC) payments to eligible catering companies.
Halloran (above) helped ECEP to join forces with NAMA. Trolley House’s divisions include Trolley Eats, with corporate cafeterias (opposite top); and Trolley House Refreshments (opposite bottom), with vending and micro markets.
Trolley House’s Halloran (far left), Michael Calkins and Geoff Cook welcome Virginia State Sen. Schuyler VanValkenburg (far right) to the company’s offices.
Grassroots Advocacy: ECEP provides members with a direct communication portal to government representatives via its website. Through this tool, ECEP helps craft letters that are automatically sent to the appropriate legislators. “For example,” Halloran says, “we’re introducing a tax parity bill in Virginia to address the higher sales tax on vending machines compared to markets selling the same products.”
Coalition Building: During the pandemic, ECEP joined coalitions advocating for caterers’ inclusion in relief programs, ensuring they weren’t overlooked.
Specific Legislation: ECEP continues to work with lawmakers on the PART Act, which addresses the rampant theft of catalytic converters from delivery trucks—a significant issue for caterers.
Federal Regulations: Through its advocacy partners, ECEP pressed the FTC to exclude caterers from a proposed “junk fee” rule. Citing ECEP’s comments several times throughout the final rule, the FTC acknowledged that the catering industry was not meant to be included in this rule and narrowed the scope to explicitly exempt the industry’s standard billing practices.
Alcohol and Food Safety Regulations: ECEP works with its members to navigate complex state laws, such as liquor storage between events, returning unused liquor and food safety regulations. For instance, Warren Dietel, CEO of Florida-based
Trolley House’s Halloran (left) and Cook (middle) with Virginia State Sen. VanValkenburg.
Puff ‘n Stuff Catering, spearheaded a grassroots campaign in Florida advocating amendments to liquor storage regulations, with guidance and support from ECEP and its advocacy partners.
Employee and Labor Policies: ECEP addresses key issues such as family medical leave, minimum wage regulations and other labor laws, keeping caterers informed and prepared to navigate these challenges.
Every day, caterers navigate complex regulations, adapt to market changes and work tirelessly to build thriving businesses. But finding the path to government action doesn’t have to be an additional burden.
The COVID-19 pandemic revealed a glaring vulnerability in the catering industry: the absence of a unified voice advocating for its unique needs. ECEP is committed to filling this void.
Advocacy is about more than just reacting to crises. It’s about shaping a future where caterers are recognized as essential contributors to the economy and community life. ECEP is leading the way toward a stronger, more resilient industry that’s ready to face any challenge.
For more information, visit ecep.online.
Advocacy vs. Lobbying: What’s the Difference?
Advocacy involves promoting, supporting or speaking out for a cause, often through raising awareness and educating the public or policymakers. Lobbying, on the other hand, is a more specific activity aimed at directly influencing legislation, policies or government decisions.
Creating a Positive Workplace Culture
Proof of the Pudding’s LaTosha Marks describes
Isix
strategies for retaining quality employees
BY SARA PEREZ WEBBER
t’s a conundrum for hospitality businesses. Customer service is only as good as the people providing it. Yet it’s difficult to find and keep committed employees in an industry with one of the highest job turnover rates.
To find out how one large catering company successfully does it, CFE reached out to Atlanta’s Proof of the Pudding (proofpudding.com).
In the last decade, Proof has grown annual revenues from $15 million to over $100 million. Operating in 18 states, the catering firm’s roster balloons to about 2,000 employees during its four busiest months, with about 260 full-time, year-round employees.
LaTosha Marks, Proof of the Pudding’s senior vice president of human resources, shared six strategies the company employs to attract and retain quality staff members as the company grows.
Above: Proof of the Pudding had a strong showing at last year’s Atlanta Community Food Bank Hunger Walk, including CEO Adam Noyes (front row, second from right).
Staff meals
Proof of the Pudding makes sure the hospitality they’re known for extends to staff members by providing daily lunch to all employees and meals to staffers working events. “It’s something that comes from the top down,” says Marks, noting that CEO Adam Noyes serves on the board of Atlanta’s Giving Kitchen, which provides emergency assistance to foodservice workers.
Employees appreciate not having to worry about where to get lunch every day, says Marks, and new staffers are impressed by the perk. “They say, ‘Wow, we’ve never had this before,’ or if they did, it wasn’t to this extent. The feedback we get is great.”
Useful benefits
Offering benefits that employees need and use is a priority for Proof of the Pudding. In addition to such benefits as a 401(k)-investment plan even for parttime staffers, Proof’s employment package includes a fully funded Employee Assistance Program (EAP). “We started that last year because being in the hospitality industry can be quite stressful,” says Marks. The EAP includes five free counseling sessions as well as other resources, such as helping parents find day care assistance.
Getting the message out
Proof’s monthly HR newsletter keeps employees abreast of benefits like the EAP as well as all engagement opportunities offered by the company. To increase readership, the newsletter often features photos of employees. “I think it’s really important for people to see themselves,” says Marks. She’ll make
sure managers know when someone on their team appears in the newsletter so they can emphasize the accolade.
The company’s multiple avenues of communication include ticker lines when staffers log in to their computers or the payroll system. The messages can be company-wide or tailored to a specific venue. “Having messages like that keep employees informed,” says Marks. “Communication is key.”
Culture training
Marks, who joined the company two years ago after many years as the human resources director at Hartsfield-Jackson Atlanta International Airport, says she wants to make sure all employees understand what she considers Proof’s biggest selling point. “Our culture, by far, is the reason I’m here—the culture that Adam and Ben [Witte, Proof’s COO] set forth and how much we care about employees,” says Marks. “We talk to all our employees at every level about how we got here—the things that we’ve done as far as giving back and volunteering, and who we are as a company, how Adam’s father ran the business prior to him, and how we value family.”
While imparting company culture can be a challenge, as Proof includes many venues in multiple states, culture training starts on the first day of employee orientation. “With videos and PowerPoints, we touch on our culture and our mission statement, and then we reiterate that throughout the tenure of every employee,” says Marks. “In our industry, we have employees that work for a lot of different companies, and they’ll tell you that it’s different here, that they like it
“We talk to all our employees at every level about how we got here—the things that we’ve done as far as giving back and volunteering, and who we are as a company, how Adam’s father ran the business prior to him, and how we value family.”
—LaTosha Marks
LaTosha Marks
HOW TO
Marks participated in the Hunger Walk with her husband and two children.
“People work for people. People don’t work for companies,” says Marks. “If you have a leader that you want to work with, then you stay.”
here. And I just try to figure out, how do I keep that going? As we continue to grow and integrate new people in, how do we keep that synergy?”
Volunteer opportunities
Proof encourages staff members to volunteer in the community, which boosts morale and cohesion. It sponsors all employees in a 5K walk benefiting Giving Kitchen in Atlanta, and Marks is working with venues in Texas and Florida to find local charitable endeavors.
Recently the company held a contest among all its Atlanta venues, challenging them to collect the most toiletry items for Atlanta Mission, a homeless shelter. The winning venue earned a party for employees and was featured in Proof’s newsletter. “We make sure our employees know that if they need to take time off or do anything from a volunteer perspective, to reach out to us and let us see what we can do to assist,” says Marks. “Or if there is an organization that you’re passionate about and you want to know if Proof can contribute, talk to us and let’s see what we can do to help out. Most of the time, the passion comes from their experiences, right? I had an employee tell me, ‘I’m really glad that you contributed to this, because two years ago, I was homeless, and the Giving Kitchen was actually able to help me find housing. I didn’t know you guys were a part of that.’ So people resonate with different types of volunteer opportunities.”
Leadership training
Providing leaders with the tools to be effective managers is another way Proof makes itself an attractive place to work. “People work for people. People don’t work for companies,” says Marks. “If you have a leader that you want to work with, then you stay.”
Leadership training courses are offered three times a year, including one designed specifically to help managers communicate with Gen Z staffers in a way that resonates with that age group. “It’s called ‘transactional leadership,’ and it’s about removing the word ‘no’ from your vocabulary and making everything transactional,” says Marks. “It’s saying, ‘Yes, you can do this, as soon as you do that.’ These are tools that help retain our employees.”
Marks also holds monthly training sessions with each level of management, with one focus being conflict management. “I’m a firm believer that HR shouldn’t be viewed as the gatekeeper of all things negative,” she says. Marks helps managers resolve issues close to the source of the problem—unless it’s an issue where HR must take the lead, such as theft or harassment.
“If you resolve it between the two people [involved], the longevity of the employee is extended,” she says. “When you circumvent that process, they never resolved it with the person, and then they’ll tend to leave. So understanding that that is a part of retention is very important for all of our leaders.”
Corporate Sponsor Profile
https://www.yourgreen2go.com
What we do:
Your Green 2 Go Offers A Complete Line of Sustainable Food Packaging Solutions
Service:
Your Green 2 Go is the leading innovator in designing and developing sustainable packaging for all aspects of your business. Options include compostable fiber containers, the only Plastic Free hot cup on the market, bags, poly pro containers and catering boxes. Customization is available.
Contact:
Rusty Burleigh Phone: 404-642-1157
Email: rusty@rburleigh.com
Business Address:
2530 Spring Cypress Road, Suite 5A Spring TX 77388
Corporate Sponsor Profile
https://www.ukg.com
Service:
Inspiring every organization to become a great place to work through HR, payroll, workforce management, and culture technology built for all.
What we do:
Powered by AI and the world’s largest collection of people, workforce, and culture data, UKG technology creates great workplace experiences and better business outcomes for 80,000+ organizations across all sizes, industries, and geographies.
Telephone: 800 225 1561 or 800 432 1729
Business Address: 900 Chelmsford Street Lowell, MA 01851
ECEP SP Profile - Verterra - 1/4 page.qxp_Layout 1 2/24/25 10:41 AM Pag
Corporate Sponsor Profile
https://www.verterra.com
Service:
The Leader in Sustainable Plateware & Food Packaging
What We Do:
Verterra Dinnerware offers certified compostable palm plates, bowls, utensils, bento boxes, trays, and more for foodservice professionals seeking high-quality, sustainable solutions. Since 2006, Verterra has led green initiatives with eco-friendly products made from renewable resources like palm leaves, balsa wood, and bamboo, setting the standard for sustainable disposables and a greener future.
Telephone: 212-760-1200
Business Address: 90A Washington Street Norwalk, CT 06854
ECEP SP Profile - Galley - 1/4 page.qxp_Layout 1 2/26/25 10:31 AM Pag
Corporate Sponsor Profile
https://www.galleysolutions.com
Service:
Galley is committed to revolutionizing culinary operations through data-driven insights and innovative solutions.
What we do:
Empowering foodservice professionals of all kinds to move into a future of efficiency, innovation, and success.
About us:
We are the creator of the culinary resource planning category and a pioneer in foodservice technology. Galley is committed to revolutionizing culinary operations through data-driven insights and innovative solutions.
Telephone: 888-874-2858
Business Address: 18336 Soledad Canyon Road, #1052 Canyon County, CA 91387
Get Out of Your Comfort Zone and Into Your Challenge Zone
As he describes in his new book, Plating Up Profits: Miami’s Catering Icon Dishes Up Lessons for Business Success, Bill Hansen’s risky move to lease a Coconut Grove mansion and turn it into a wedding venue has paid off in spades
As the founder of Bill Hansen Catering and CEO of Hansen Group, 55-year catering veteran Bill Hansen has seen it all when it comes to catered events. He shares his most memorable stories— and the business lessons learned from them—in Plating Up Profits: Miami’s Catering Icon Dishes Up Lessons for Business Success, co-written with CFE Editor-in-Chief Sara Perez Webber. The book also includes anecdotes from other top U.S. caterers. Following is an excerpt from the “Risk-Taking” chapter in Plating Up Profits, which can be purchased online from Amazon and Barnes & Noble
My team members sometimes call me “The Cowboy,” since I’m known for riding out onto the range, lassoing new opportunities— without first considering the risks and getting a posse behind me.
While due diligence is often wise, there are times when you must go with your gut and take a gamble. The payoff can be huge.
In December 1982, I stumbled upon a forlorn villa in Miami that turned into one of my biggest jackpots.
The adventure started when a medical group from a local hospital reached out to me to find a venue for their holiday party on the second Saturday of December. In the catering world, this is one of the most sought-after dates of the year. Yet I managed to secure them a unique venue—Villa Serena, a bayfront mansion on Brickell Avenue, two miles south of downtown Miami.
I embraced the challenge, however. After giving my clients the bad news, I searched for another historic venue in that area. The easy road would have been to say, “I’m sorry things didn’t work out,” and move on. But that’s never been the way I operate.
Long tables set up for an outdoor wedding at Villa Woodbine (above), Bill Hansen Catering’s exclusive venue in Miami’s Coconut Grove. Hansen (top) has leased the venue since 1982.
Built in 1913, Villa Serena was the winter home of famed three-time presidential candidate William Jennings Bryan. The Bryans hosted many important events and social gatherings at the estate.
I was as excited as my clients about the venue since its privacy and exclusivity were unparalleled at the time. The owner’s daughter, Theresa Nagymihaly Rust, gave me the go-ahead to start planning … and I did. But I didn’t plan on receiving her phone call 10 days before the event, advising me there’d been a tragedy at the home, and my event was off. I never found out what the tragedy was.
In those days, I was greener than a bell pepper in the off-premise catering world. I didn’t have a contract or a deposit. So, I was up the proverbial creek.
A business group colleague told me about a home on South Bayshore Drive across from Kennedy Park in Coconut Grove. I called, but no one answered, so off I went to scout it in person. I was leaving my comfort zone—showing up unannounced at someone’s home.
Beneath dark and stormy skies, the mansion looked like it was rumored to be—haunted. I cautiously approached the imposing wooden door and banged the wrought-iron knocker.
The door suddenly opened, and I jumped into action despite my trepidation. “I understand you rent your property out for events. Is the second Saturday in December available?” I asked the occupant.
The man didn’t hesitate with his response: “No way.”
Dejected, I turned to leave. But I was surprised to see someone else at the property—a
stoned-out hippie peering at me from the kitchen door next to the open courtyard. Haunted house indeed.
Eventually, I found my clients a venue in the Grove Isle condominium, and they were pleased. But I couldn’t stop thinking about that run-down Mediterranean manse—Villa Woodbine.
So I kept digging, determined to find out more about Villa Woodbine’s inhabitants. Turns out, the stoned hippie was the lessee of the property. As luck would have it, he was about to move out to go to rehab in Atlanta. I tracked down the owner and Realtor, and on another rainy day, in January 1983, I ran the four miles from downtown Miami to meet them at the villa.
In Miami, anything below 70°F is bone-chillingly cold, so we talked terms in front of the living room fireplace.
And that’s when I leaped out of my comfort zone and made the move that’s paying off to this day. I signed a lease on the spot, and shortly thereafter moved into the mansion with my wife, Sugar Girl, and my son Jimmy. We lived above the store, and Villa Woodbine became an events venue one or two nights a week. Or, as we liked to say, that’s when we had 100 or so of our closest personal friends over for dinner.
But before we invited wedding guests into our home, we needed to clean things up. Villa Woodbine was in rough shape and even had a floor safe where the prior occupants kept their illegal substances.
Hansen (above) in the kitchen at Villa Woodbine (right and opposite top), voted Miami’s best wedding venue by readers of the Miami Herald in 2024.
They left none behind (thank you for that).
Designed by architect Walter De Garmo in 1930, Villa Woodbine takes full advantage of Miami’s warm tropical breezes, with open-air courtyards and large loggias framed by Spanish arches. The villa was originally built as the winter residence of Mr. and Mrs. Charles Boyd, owners of the Appleton Coated Paper Company in Wisconsin. Upon Mr. Boyd’s passing in 1954, his daughter Martha and son-in-law Bill Siekman inherited the four-acre estate.
The Siekmans continued to use the home as their winter residence until the late 1950s, when their children’s schooling made it impossible to spend their winters away. Then they began leasing the property to others.
Can you imagine their surprise in 1961 when, while flipping through Life magazine in their Appleton mansion, they saw a photo of their Miami villa, described (correctly) as the
home in which the Bay of Pigs invasion was planned?
A host of colorful lessees ensued— from an architect who filled the courtyard with parrots to dreamers like treasure hunter Mel Fisher. Guests included the Village People, Mary Wilson of The Supremes, and Luciano Pavarotti. If Villa Woodbine’s walls could talk …
Although I never had the foresight to buy the property—and I don’t live there anymore—my company still leases Villa Woodbine, paying 20 times more than the original lease. We’ve transformed the mansion into the most in-demand wedding venue in South Florida. And recently we were featured in the Miami Herald as Miami’s best wedding venue.
Moving from my comfort zone into my challenge zone has paid off a thousand times over.
Hansen and his team (pictured left in the early 1990s) have served hundreds of bridal couples (above) at the in-demand Villa Woodbine.
Personalizing the Big Day
Creating weddings that capture a couple’s personalities is what it’s all about for event planner Brian Worley
BY SARA PEREZ WEBBER
Like many event professionals, Brian Worley had no idea that what started as a side hustle would evolve into a passion and a career.
The creative director and owner of B. Worley Productions in Atlanta, Worley was working at a Banana Republic in Beverly Hills when he began helping a customer plan events. The gig eventually led to Worley launching his own Los Angeles event planning company, where he produced such memorable affairs as a Santa Barbara polo benefit for newlyweds Prince William and Princess Catherine, and a premiere party on Alcatraz Island. “I say that if you can do a party on Alcatraz, you can do one anywhere,” he quips.
Now relocated to Atlanta, Worley has produced and designed about 250 weddings in his career—including his own mother’s. CFE recently caught up with Worley to get his take on wedding design trends and to learn what inspires him when planning a couple’s big day.
CFE: Could you describe one of your favorite weddings from the past few years, and what made it special?
WORLEY: I would have to say my mom’s last year. She got married in June in Austin, Texas. She always wanted a garden wedding, but summer in Austin was too hot for an outdoor garden. We were able to give her a garden vibe in the venue and make her wedding dreams come true. She was beautiful and walking her down the aisle was very special. It will be a highlight of my life for sure.
CFE: What are a few of the top design trends happening right now with wedding receptions?
WORLEY: Couples are making their weddings more personalized, telling the story of their relationship and who they are through their wedding events. It’s all about the experience that the guests will have for the day or the weekend.
Hanging flowers are also very on-brand now. Lots of lots of “wow” moments, with flowers dripping from a chandelier or some sort of ceiling treatment.
CFE: What about the general approach your clients are taking toward their weddings—have you seen any changes in that regard, with couples wanting to emphasize different aspects of their weddings than they did in the past, for example?
WORLEY: In addition to more personalization, destination weddings are becoming more and more popular. The weddings take place over a few days, so couples can spend more time interacting and celebrating with their guests. Food is also becoming more of a focal point as an elevated menu is exciting to create.
CFE: Are you seeing trends in the places your clients want to have their receptions, and could you describe a wedding where you dramatically transformed the existing venue or location?
WORLEY: The introduction of the glass greenhouse tent has changed the landscape of weddings for sure. The tent looks like
Weddings planned by Brian Worley (opposite) often feature elevated menus (left) and stunning details, such as flowers dripping from a chandelier (above).
“Wow” moments created by lush florals (left and opposite left) and details that reflect a couple’s personalities (below left) are two hallmarks of Worley’s weddings.
a greenhouse structure that can be built pretty much anywhere that a pole or structure can be erected, but it is much more elevated and has such an incredible look and feel that you can enjoy the scenery at the beach, the mountains or a backyard.
We had a wedding recently where we had a big country band [Old Dominion] as a surprise for the bride and groom. We draped out the entire ballroom, created elevated lounges, and transformed the foyer bar into a convenience store because the bride’s family owned some. Because the band was a surprise, we had to create a double stage with a kabuki drape so that once the first band performed, we could drop the drape to showcase the headline act.
CFE: What inspires you most when working on a wedding?
WORLEY: The couple and the bride’s dress or what the couple plans to wear on the wedding day. I think that what they wear showcases their personalities and gives me a foundation to create the design.
I learn a lot from my couples when I start to learn about who they are and what makes them tick, and I want to incorporate that into their wedding day. I think anyone can recreate pretty Pinterest photos. It’s more important to capture who the couple are so that when their guests arrive, they say, “This is so them!”
For more information, visit brianworley.com.
Worley helped surprise a bride and groom with a performance by their favorite band, Old Dominion (above).
What to Prepare For
FHospitality businesses should heed these four trends, forecast to affect insurance premiums and operating costs in 2025
or more than 100 years, Society Insurance has been providing coverage to hospitality businesses. The company sees firsthand what restaurants should be paying attention to as new trends and legislation arise. To commemorate the start of 2025, Society Insurance has compiled four trends that could dominate conversations surrounding hospitality businesses’ longevity this year.
THE FUTURE OF NUCLEAR VERDICTS
Society Insurance expects more of a discussion around nuclear verdicts and, ideally, an elimination of nuclear verdicts in favor of fair and just verdicts for restaurants.
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 restaurants. Even if a restaurant doesn’t face a verdict, the prevalence of such cases can drive up insurance premiums industrywide, increasing operating costs. The need for regulation to curb these excessive awards is paramount.
86ING GAS APPLIANCES—OR NOT?
In a bid to improve indoor air quality and cut climate-warming emissions, more and more cities are banning gas appliances in commercial cooking and residential homes. While more than 75 percent of restaurants still rely on gas cooking, commercial buildings are the largest sources of greenhouse gases in many cities.
In 2024, Boulder became the largest city in Colorado to mandate gas-free buildings in all newbuilds starting in 2025, and in 2027, New York will prohibit new gas connections in most new-builds over seven stories. Meanwhile, Berkeley, California, repealed the city’s first-in-the-nation ban on gas hookups in summer 2024, the result of a $300,000 campaign.
MORE STORM AND DISASTER PREPARATION
Storm-related devastation was all too familiar in 2024. Hurricane Helene caused $250 billion in damages to the southeastern United States, concentrated in Florida, Georgia and North Carolina, while Hurricane Milton caused $50 billion in damages. Researchers suggest that the most damaging U.S. hurricanes are three times more frequent than 100 years ago, and that the proportion of major hurricanes (Category 3 or above) in the Atlantic Ocean has doubled since 1980.
As catastrophic storms are happening more often, more businesses are likely to prioritize preventive measures against storms, like using natural landscaping techniques around a business, staying on top of their gutters and building drainage, installing water detection devices and regularly trimming tree branches.
Additionally, businesses will have to navigate increased property insurance premiums due to these more frequent and severe weather
patterns—including wildfires. As of Jan. 24, the catastrophic Los Angeles wildfires had destroyed more than 12,000 structures, with insured loss estimates of $30 billion.
LIQUOR LIABILITY REMAINS SIGNIFICANT AREA OF FOCUS
The discussion around liquor liability continues. Liquor liability insurance can be increasingly expensive and hard to secure, though it’s often essential for mitigating risks, especially in those states with dram laws. Society Insurance recommends a focus on comprehensive training, legal compliance, and proactive engagement with insurance experts to safeguard operations and staff.
Though these important topics will be top-ofmind throughout 2025, the hospitality industry is far from doom-and-gloom. For the first time in history, sales are forecast to top $1 trillion annually for restaurants, and it’s estimated the industry added 200,000 jobs in 2024. While challenges remain, it’s truly a historic and exciting time for the hospitality industry.
For more information, visit societyinsurance.com.
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.
2025 Industry Shows
Catering, Foodservice & Events recognizes our trade show partners for 2025. Make plans now to attend these informationpacked events.
Summer Fancy Food Show
NEW YORK, NY
June 29-July 1, 2025 specialtyfood.com/fancy-food-shows/ summer
Texas Restaurant Show
HOUSTON, TX
July 20-21, 2025 txrestaurantshow.com
New York Restaurant Show
NEW YORK, NY
March 23-25, 2025
newyorkrestaurantshow.com
New England Restaurant & Bar Show
BOSTON, MA
March 30-31, 2025
newenglandrestaurantbarshow.com
Northwest Food Show
PORTLAND, OR
April 13-14, 2025 nwfoodshow.com
National Restaurant Association Show
CHICAGO, IL
May 17-20, 2025
nationalrestaurantshow.com
NACE Experience
MILWAUKEE, WI
July 27-29, 2025 nace.net
California Restaurant Show
ANAHEIM, CA
August 3-5, 2025 westernfoodexpo.com
Plant Based World Expo
North America
NEW YORK, NY
September 24-25, 2025
plantbasedworldexpo.com
Florida Restaurant Show
ORLANDO, FL
November 11-13, 2025
flrestaurantandlodgingshow.com
