CFE-News July/August 2024

Rocco DiSpirito

talks with CFE about his new cookbook, food TV and the challenges of catering

M-iQ flight-type and rack-type conveyors

BETTER RESULTS, FEWER RESOURCES.

Catering and event foodservice operations need fast, efficient, and easy-to-use warewashing machines that deliver consistently clean results.

The M-iQ flight- and rack-type conveyor dishwashers by MEIKO easily tackle wares of all shapes and sizes – using less energy, water and labor – so staff can focus on other important event responsibilities.

ECEP (Elite

Photo by Jonathan Pushnik

Seeking That Spark Foodservice Events Catering &

What are you inspired by? When you’re looking for ways to take your business to the next level, or you need to get out of a professional rut, where do you turn?

I recently interviewed Rocco DiSpirito, who has inspired many throughout his career with his restaurants, cookbooks and TV appearances (see our cover story on p. 32). Rocco will be doing a culinary demonstration and speaking to attendees at the California Restaurant Show, which takes place Aug. 25-27 at the Los Angeles Convention Center.

He finds such gatherings with other industry pros energizing. “It’s always been fulfilling because the exchange of ideas is so free and fluid with chefs,” said Rocco. “There seems to be no shortage of new ideas, new information, new resources.”

We aim to spark that same kind of inspiration with each issue of CFE In this one, in addition to our exclusive interview with Rocco, we shine the spotlight on plant-based cuisine—increasingly requested by catering hosts and guests alike. On p. 22, discover 10 trends taking root in plant-based dining, based on our interviews with caterers, chefs and other experts.

You’ll find more catering trends on p. 12, in an article by Liese Gardner. She explains six meaningful shifts in hospitality identified by the members of Elite Catering + Event Professionals, from heritage cuisine to zero-proof cocktails.

Also in this issue, we uncover how foodservice businesses are seeking out eco-friendly packaging and strategies that encourage sustainability (p. 18). You’ll glean tips from Sabert’s Alexus Medina for boosting the appeal of your catering offerings (p. 42). And you’ll learn from Society Insurance why it’s so important for a foodservice business to have a sexual harassment policy in place—and pointers for developing one.

Finally, if you’ve reached the stage where you’re planning an exit strategy from your business, it’s helpful to hear from others who’ve been down that path. On p. 38, former caterer Dale Vaillancourt outlines nine steps he took to get his catering company ready to sell.

No matter what career stage you’re in, we hope the articles in CFE inspire you to take the next step toward your professional goals.

Cheers!

Sara Perez Webber, Editor-in-Chief sara@cfe-news.com

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ChefTec Software to Launch Remote Notifications

Culinary Software Services is adding Remote Notifications to its popular ChefTec Software. Slated to debut in early September, the cuttingedge app provides the ability to trigger multiple notifications via text message, email or direct to printer when specific events occur in ChefTec Software.

For example, users can receive a text to their cell phone or email when a new requisition has been sent to ChefTec. That requisition pick list can also be sent remotely to printers at various locations throughout the operation. When that requisition is filled, ChefTec Remote Notifications alerts users again, giving managers more flexibility and control.

“Remote Notifications takes communication in ChefTec Software to the next level,” explains Tristan Reinhard, director of operations for Culinary Software Services. “This product liberates the user and the data in ChefTec from their computer and gets the information where it needs to be.”

Key features of Remote Notifications include:

• Enhanced Contact Creation: The “Create New Contact” button allows users to add new contacts efficiently, with default settings for event notifications and context-sensitive help available at every step.

• Address Book Integration: A new “Address Book” feature allows users to manage contacts easily. Additional fields such as Nickname and Cell Phone have been added to support comprehensive contact management.

• Event Management: Users can now add specific events to their notifications or apply changes across all events using checkboxes.

• Improved User Interface: The visual layout of contact information has been optimized to display phone numbers and associated services clearly, ensuring users can quickly access and manage contact details.

• Advanced Notification Options: Support for various messaging services has been added, ensuring users can choose between SMS and MMS for their notifications, allowing for richer, HTML-based messages.

• Comprehensive Help System: Context-sensitive help buttons have been added throughout the interface, making it easier for users to navigate and utilize the new features effectively.

For more information, visit ChefTec.com/Remote-Notifications.

ICAEF Grants

$10,000 to Two Educational Programs

The International Catered Arts Educational Foundation (ICAEF) has announced the recipients of its inaugural grants, awarding $10,000 each to Kids Feeding Kids and Gather and Grow. The programs were chosen for their exceptional efforts in promoting food awareness within their respective communities.

The grant initiative reflects ICAEF’s ongoing commitment to bolster education, charity and community engagement within the hospitality industry. “The grant provides vital support to programs like these, enabling them to enhance curriculum development, fund educational events, facilitate instructor training and produce educational materials,” explains Lon Lane, immediate past chairman of the ICAEF.

Based in Kansas City, Missouri, Kids Feeding Kids is an offshoot of Pete’s Garden, a food recovery program established by Tamara Weber. In 2021, Weber launched Kids Feeding Kids with initial funding from Patrick Mahomes. The program’s mission is to educate students about food access and sustainability while empowering them to make a positive impact in their community. Through Kids Feeding Kids, students prepare and distribute up to 1,000 free, take-home family dinners, fostering both learning and community service.

become “agripreneurs.”

Gather and Grow, located in Phoenix, Arizona, is spearheaded by President Greg Brownell. Through a strategic partnership with the ASU School of Sustainability and Roosevelt School District, this innovative program empowers students to become “agripreneurs” while providing families with valuable skills in garden planning. Under Brownell’s leadership, Gather and Grow offers a unique platform for both education and community development, promoting sustainability and self-sufficiency.

Established in 2002 by a passionate collective of catering professionals, ICAEF is committed to advancing education and philanthropy within the catering industry. Collaborating with educational institutions, trade shows and organizations, the foundation facilitates and promotes advanced educational opportunities for catering professionals and individuals in related fields.

For more information, visit icaef.org.

Tamara Weber (above) founded Kids Feeding Kids (top), which educates students about food access and sustainability. Gather and Grow empowers students to

Hatco Debuts New Products at National Restaurant Show

At the 2024 National Restaurant Show, which took place in Chicago in May, foodservice equipment manufacturer Hatco Corporation showcased the following new products at its booth.

PASS-THROUGH PICKUP POD:

Designed to meet the rising demand for delivery and to-go orders, the Pod is a self-service pickup solution that helps automate in-venue takeout and remote delivery. With rear-loading doors, the Pass-Through Pickup Pod features eight individually insulated cubbies and is available in two model types. The MPP-8PT models are operable for ambient-only food holding. The MPP-8HPT models are heated with a thermostatic control and temperature range of 140°F to 185°F; the heat can be turned off for ambient holding. Customers and delivery personnel can easily access their reserved cubby by scanning a QR code or using an embedded link via SMS.

RETRACTABLE DECORATIVE

LAMP: The new retractable cord mount option for Hatco’s awardwinning Decorative Lamp line is easily adjustable, has more precise set points than the coiled retractable mount, and guarantees smooth operation and improved reliability. It is available with three power switch options and 15 trendy shades. Decorative Lamps provide the twofold benefits of brief foodwarming and attractive presentation. Operators can mix and match the various combinations available to create the perfect lamp for their establishments.

DEKTON STONE SURFACES: Now available are three Dekton stone surface finishes for the GRSS Glo-Ray Portable Heated Stone Shelves and the HCSSB Hot/ Cold Built-In Simulated Stone Shelves. Dekton is a sophisticated mixture of 20-plus minerals extracted from nature, which can withstand abrasion better than granite or porcelain. The surface is completely nonporous and resistant to water and stains, which can be removed easily with standard cleaning products.

DRY SOUP WELLS: An ideal replacement for wet hot food wells, Dry Soup Wells provide gentle, even heating—without the need for water—to rethermalize and hold hot soups and other liquid foods at optimum serving temperatures. Because they require no plumbing, they are less laborintensive. The wells feature an intuitive user interface and are preprogrammed with four customizable presets and six preset temperatures. The well will automatically transfer from rethermalization mode to hold mode, and an adjustable stir timer will alert operators when it’s time to stir the food.

R-290 REFRIGERANT: Hatco’s Refrigerated Drop-In Wells, Drop-In Frost Tops and Cold Shelves are now available with R-290 refrigerant, the latest of many sustainability initiatives the company has launched over the years. R-290 is an environmentally friendly refrigerant-grade propane with an extremely low Global Warming Potential value of 3. R-290 can be vented directly out of the unit into the atmosphere without needing to be recaptured or recycled.

For more information, visit hatcocorp.com.

ECEP Adds Two New Members

Elite Catering + Event Professionals (ECEP), an international catering and hospitality organization, has announced the addition of two new members following a rigorous selection process: Vestals Catering in Texas; and Bingemans in Kitchener, Ontario, ECEP’s first Canadian member.

“The selection process is not easy,” said Michael Stavros, ECEP’s president. “Our board of directors—all founding members, me included—fully vet each company. Our two new members met ECEP’s standards with their high level of quality, business acumen and willingness to collaborate on our many business-to-business initiatives. They share our members’ desire to effect change and improvement in the hospitality industry.”

Vestals Catering , with locations in North and Central Texas, was founded in 2007 in Dallas by Jordan and Emily Swim. The company has grown exponentially, with offices in Dallas, Fort Worth, Austin and San Antonio. In 2018, the company catered the president’s dinner at Abilene Christian University, launching it into large-scale catering. In 2022, Vestals opened its second location in Austin, with sights set on becoming the premier caterer in Texas.

Bingemans was founded in Canada in 1938 as a dairy and restaurant. Over the years, the family business added an array of successful amusement facilities and grew to include concessions and high-end catering. Now helmed by President Mark Bingeman, the company is poised for further growth as it looks to expand its water parks and other youth-based activities.

“We are thrilled and honored to be the first Canadian catering company welcomed into ECEP,” said Bingeman. “Being invited to join this group of industry titans is a testament to the dedication of our team and our unwavering commitment to excellence in every aspect of our service.”

ECEP was founded in 2021 by industry experts and leaders from the world’s top catering and hospitality organizations, united by a common goal of propelling the global catering and events industry forward through innovation and bold new ideas. The collaborative global network represents a powerful voice in the market, representing more than $615 million in annual revenue.

For more information, visit ecep.online.

Top row: Vestals Catering was founded by Jordan and Emily Swim (pictured second from left with their children). Bottom row: Bingemans, ECEP’s first Canadian member, is helmed by President Mark Bingeman (pictured second from right).

The 2024 National Restaurant Association Show featured live cooking demonstrations by chefs such as Rick Bayless (below), expert speakers including food futurist Liz Moskow (right) and 2,240 exhibitors, many offering tastings.

More than 58,000 Attend the 2024

National Restaurant Association Show

The 2024 National Restaurant Association Restaurant, Hotel-Motel Show, which took place in May at Chicago’s McCormick Place, attracted more than 58,000 foodservice professionals from across the United States and around the globe, with attendees representing 124 countries. The show saw a 6% increase in total attendance—with 22% international growth—compared to last year, with a 9% increase in exhibit space compared to 2023.

Highlights of the 2024 show included:

• 2,240 exhibitors on the show floor, with 34% being firsttime participants, reflecting a 6% overall growth from the 2023 event. Spanning 723,400 square feet, the show floor featured products and services across 900-plus categories.

• 621 international exhibitors, showcasing products and innovations from 44 countries. International pavilions included the Bellavita Italian Pavilion, Iberica Spanish Pavilion and the Global Food Expo.

• The new Expo + Education program, providing enhanced educational opportunities for the 2,700 Expo + Education badge holders. It included 40-plus sessions led by industry operators, focusing on critical business strategies, game-changing food and beverage innovations, and practical solutions for contemporary challenges.

• Keynote ’24, featuring a captivating discussion with acclaimed chef, restaurateur and humanitarian José Andrés.

Additionally, the Technomic featured session, titled “Journey to 2030 – Forecasting the Future of Foodservice,” was a highlight, with food futurist Liz Moskow and Technomic’s Joe Pawlak guiding attendees through projected opportunities and challenges in the industry.

• Celebrated chefs and master mixologists demonstrating their culinary and beverage expertise. Attendees witnessed live cooking demonstrations and engaging sessions with renowned culinary figures.

• The Kitchen Innovations (KI) Awards, recognizing 25 foodservice equipment innovations that are driving advancements in automation, efficiency, safety and sustainability.

• The FABI Awards, honoring 35 products that are shaping the future of food and beverage, with 10 receiving special recognition as FABI Favorites. Among the notable products were the AI-generated recipes for plant-based Kraft products and sustainable food production from Atarraya Inc—its awarded shrimp uses an indoor technology process offering fresh, never-frozen shrimp locally.

The 2025 National Restaurant Association Show will take place May 17-20, 2025, at McCormick Place in Chicago.

For more information, visit nationalrestaurantshow.com.

D’Amico Catering Celebrates Renovation of Headquarters Building

D’Amico Catering designed an event to celebrate the renovation of the building where it is based—the historic International Market Square in downtown Minneapolis.

To mark the refresh, D’Amico—the building’s exclusive caterer—created a menu that blended old classics with new flavors. Highlights included “1964 x 2024 Nibbles,” such as Deviled Eggs Benedict with Crispy Ham and mini cheese balls with goat cheese; hors d’oeuvres served on vintage jazz record album covers; savory and sweet cigar-shaped hors d’oeuvres displayed in cigar boxes; Negroni, bubbly and martini bars; an extensive dessert station with vintageinspired flair, including grasshopper pie macarons and chocolate fondue shooters; a bread pudding cart, with cocktail-inspired bread pudding parfaits, such as “Old Fashioned” Croissant, Dark Chocolate, Bourbon Caramel and Orange Whip; and more.

Built in 1905, the former factory holds up to 50,000 square feet of banquet and meeting space. The renovation included all new finishes and furniture in the fivestory atrium; a new bar and dining area underneath the building’s expansive skylight; built-in banquet seating and tables with lighting; a massive threestory light fixture at the center of the space; and more.

For more information, visit damicocatering.com.

Six Catering Trends with a Lasting Impact

The ECEP Mid-Year Trends Report identifies meaningful shifts in hospitality expected to stand the test of time

BY LIESE GARDNER

The Aaniin Tasting Plate (above) from Cedar Spoon showcases indigenous foods, including bannock (a quick bread), Butternut Squash and Maple Spread, Northern Bean and Sumac Dip, Roasted Buttercup Squash Salad, corn nuts and corn bread. Another Cedar Spoon dish celebrating Canada’s indigenous culinary heritage is Cedar Plank Salmon (opposite middle).

In today’s dynamic hospitality landscape, trends come and go like the seasons. However, some developments transcend short-lived fads, shaping the industry’s future in profound ways. Released this June, the ECEP Trends Report identifies pivotal shifts in environmental, cultural, design and culinary excellence that are set to redefine hospitality standards.

ECEP (Elite Catering + Event Professionals) brings together leaders from the world’s foremost catering and hospitality organizations. This year, under the guidance of ECEP President Michael Stavros, partner at M CULINARY CONCEPTS in Phoenix, the ECEP Trends Council has pinpointed enduring trends that promise to leave a lasting impact.

Comprising top industry professionals—including Holly Safford, owner of THE CATERED AFFAIR in Boston; Bridget Bitza, chief revenue officer at BUTLER’S PANTRY in St. Louis; and Kashif Browne, executive chef at RIDGEWELLS CATERING in Washington, D.C.—the council has highlighted the following six shifts.

HERITAGE CUISINE: PRESERVING CULINARY TRADITIONS

UNESCO (United Nations Educational, Scientific and Cultural Organization) is renowned for safeguarding global cultural and historical treasures. Less recognized is its role in preserving elements of natural heritage, including food and eating rituals.

Currently, UNESCO recognizes French and Mexican cuisines, notably Michoacán’s culinary traditions. The organization recently expanded its scope to include dishes and dining customs as Intangible Cultural Heritage. Notably trending are additions such as Chinese tea, harissa and Ukrainian borscht.

Looking ahead, the ECEP Trends Council underscores the significance of heritage cuisine. “The future of food often lies in our culinary past,” notes Ridgewells’ Browne. “As the world shrinks and our appreciation for cultural diversity grows, integrating heritage cuisine into catering menus will continue to rise.”

Indeed, firms like CEDAR SPOON in Ontario exemplify this trend. Founded by Bingemans Catering in 2022 and led by Chef Destiny Moser—a First Nations Ojibway from Rainy River—Cedar Spoon champions Canada’s indigenous culinary heritage. Embracing heritage cuisine not only celebrates cultural richness but also meets a burgeoning demand for authentic gastronomic experiences.

MUSHROOMS GO MAINSTREAM

Renee Loux, a plant-based chef, author, advisor and founder of Clean Food + Smart Living, shared insights at the Annual ECEP Symposium in Charleston, South Carolina, where she highlighted the rising prominence of plant-based foods in catering and events. According to Loux, this trend, especially the incorporation of mushrooms, is set to make a lasting impact.

Loux spotlighted standout brands from the Natural Products Expo 2024, a key indicator of emerging cuisine trends. Noteworthy mentions include MyForest Foods, celebrated for its innovative vegan bacon; Meati Foods, recognized for its mushroom-rooted steaks and chicken cuts endorsed by Sweetgreen and Momofuku; and OmniFoods, acclaimed for its “Lion’s Mane” mushroom steak, heralded as a pioneer in fungal culinary innovation.

Illustrating the trend’s mainstream adoption, 24 CARROTS CATERING AND EVENTS in Costa Mesa, California, features three mushroom-centric dishes: Mushroom Sope, Open-Faced Wild Mushroom Ravioli with Herb Froth and Chiffonade Basil, and WokFried Wild Mushroom and Chive Bao.

24 Carrots’ mushroom-centric dishes include Open-Faced Wild Mushroom Ravioli with Herb Froth and Chiffonade Basil (above).

TRENDS

Caterers are serving

and flavorful

IN OUR SOBERCURIOUS ERA: CRAFTING ZERO-PROOF COCKTAILS

The “sober curious” movement has proven more than a passing trend, signaling a profound shift in attitudes toward alcohol and emphasizing mindfulness over complete abstinence. This evolution has prompted bartenders to innovate, producing meticulously crafted zero-proof cocktails that rival their alcoholic counterparts in complexity and appeal.

“We’re not only featuring signature mocktails at our bar service but also dedicating entire bars to them at events,” shares The Catered Affair’s Safford. Bartenders are leveraging a variety of elegant non-alcoholic spirits such as Seedlip Citrus, Ritual Zero-Proof and Wilderton Bittersweet Aperitivo to craft unique drinks.

“Mocktails now boast intricate flavor profiles and mirror the premium ingredients of traditional cocktails,” adds Bitza of Butler’s Pantry. “Guests appreciate the craftsmanship and are willing to invest in this elevated experience.”

colorful

mocktails, including 24 Carrots’ Putting on the Spritz (above), with passion fruit, verjus and sparkling grapefruit; and Proof of the Pudding’s Butterfly Pea Tea (right), with butterfly pea flower tea layered with passion fruit, lime and mint in freshly squeezed limeade.

LEFT PHOTO BY JACKIE CULMER; RIGHT PHOTO COURTESY OF PROOF

TAKING ROOT: CATERING CHEF URBAN GARDENS

Urban agriculture benefits the surrounding communities environmentally, economically and socially. It can reduce transportation costs, help reduce runoff associated with heavy rainfall and lead to better air quality. While many restaurant chefs have adopted this trend, several catering chefs have followed suit with gardens filled with produce, garnishes and even beehives.

And the gardens they install are done thoughtfully with an eye toward the future. For instance, at PROOF OF THE PUDDING in Atlanta, Chef Howard Garnel created a rooftop garden at one of the catering firm’s venues propagated from just a few starter plants. The garden is not only soil-free but irrigated through reclaimed water from the air conditioner runoff and collected rainwater. And the pump used to collect the water from the AC unit and deposit it into the collection bin is solar-powered.

Proof of the Pudding Chef Howard Garnel (bottom) created a rooftop garden at one of the catering firm’s venues.

TRENDS

DESIGN, LIFESTYLE AND INDIVIDUALITY: BEYOND TRENDS

While colors, shapes and materials in dinnerware may cycle in and out of fashion, the integration of restaurantquality design into catering marks a significant trend that elevates what we set the table with into an art form comparable to that of fine dining—a craft that embodies taste and sophistication.

Today, many caterers own and rent small batches of artisanal place settings. The rise of specialty rental services, alongside major rental companies expanding their china offerings to encompass diverse styles, empowers caterers and their design teams to innovate and inspire.

For instance, the catering team at 24 Carrots Catering & Events frequently collaborates with specialty rental firms to create bespoke dining experiences. Recently, the company curated a themed event inspired by the Greek Isles at one of their premier venues, the Skyline at Peninsula Village.

To create bespoke dining experiences, 24 Carrots collaborates with specialty rental firms including Casa de Perrin Rentals (above) and The Ark Rentals (right and top right).

LEFT PHOTO BY AMELIA LYON; RIGHT PHOTO BY SALLY PINERA

BRINGING SOCIAL MEDIA IN-HOUSE: STREAMLINING COMMUNICATION IN CATERING

In the dynamic environment of catering, where events involve numerous moving parts and temporary staff, effective communication is paramount. A trending solution among catering firms are platforms such as HubEngage, an employee communications and engagement app. This tool facilitates seamless information exchange through posts reminiscent of social media, fostering a culture where positive feedback is generated and amplified by both employees and management.

Catering companies such as Boston’s The Catered Affair and Phoenix’s M Culinary Concepts have successfully integrated this app. According to Kori Carter Gillespie, director of brand marketing at The Catered Affair, the platform has significantly improved internal communication and nurtured a vibrant workplace culture that encompasses everyone from the kitchen staff to event coordinators.

A FINAL WORD ON TRENDS

When it comes to trends and how much attention we give them, nearly every creator—from fashion designers and artists to marketers and business owners—emphasizes the importance of awareness. Understanding current trends helps us grasp what’s new, what’s already been explored, what works and what doesn’t. However, they also universally caution against letting trends dictate creativity.

“It may seem contradictory,” Stavros says, “but the goal of the ECEP Trends Council, through this and future trend reports, is to pinpoint meaningful shifts in style that have a lasting impact. Whether these trends are emerging for the first time or making a comeback, they are pivotal in entertainment—linking us to our past while paving the way to our future.” 

For More Information

BUTLER’S PANTRY

 butlerspantry.com

THE CATERED AFFAIR

 thecateredaffair.com

CEDAR SPOON INDIGENOUS CATERING

 cedarspoon.ca

ECEP

 ecep.online

M CULINARY CONCEPTS

 mculinary.com

PROOF OF THE PUDDING

 proofpudding.com

RIDGEWELLS CATERING

 ridgewells.com

24 CARROTS CATERING AND EVENTS

 24carrots.com

ABOUT THE AUTHOR

Liese Gardner began her journey in the catering and event world as editor of Special Events magazine and director of education for The Special Event. Now owner of Liese Gardner Communications, she continues to write about the industry and connect event professionals with their ideal clients through Brand Therapy, her own style of marketing and legacy building.

For more information, visit liesegardner.com .

Smart Packaging

Foodservice businesses are finding more sustainable ways to deliver the goods

BY SARA PEREZ WEBBER

For foodservice companies committed to sustainability, packaging presents an ongoing challenge. After all, your food needs to get into the hands of customers. But how do you do it in a way that minimizes waste?

Steve Short, COO and chief culinary officer of STEVE SHORT CULINARY TEAM (SSCT) in Phoenix, has been focusing on such solutions for years. “We are convinced that if you are in the food and hospitality business, you have an obligation to handle your waste and your food from start to finish,” says Short.

In fact, Short believes so strongly in sustainability that he transformed his business—Atlasta Catering, Arizona’s second-largest catering company—into a zero-waste company nearly a decade ago. He and his wife, CEO Kristine Short, recently launched Steve Short Culinary Team as the new parent company for Atlasta and five other divisions the company has added since its founding in 1979. One division, Clear Stock Consulting, advises other hospitality companies nationwide on how to implement sustainable systems.

The full-service catering line, Atlasta, will be fully transitioned to zero single-use products by September. How SSCT and other foodservice businesses are approaching packaging for drop-off catering and food shipments proves that the quest for sustainability is driving innovation and thoughtful strategies to influence guest behavior.

In academic settings, Good Eating Company uses Topanga technology to encourage customers to return their to-go containers. The reusable containers are scanned at checkout, and customers receive reminders to return them.

Sustainability Pickup

For its Casual Catering line, which delivers chef-crafted and ready-toserve food, SSCT now sends out all orders in compostable and bamboo packaging. In addition to shifting away from single-use plastics, the company offers clients the option of a sustainability pickup at no extra charge.

If a customer requests a sustainability pickup, a Casual Catering crew will return to the delivery site and pick up all the containers and leftover food, leaving behind smaller bamboo containers if the customer wants to keep any of the remaining food. After returning to the SSCT facility, crew members then clean the containers, separating the items for recycling and composting pickup. Food scraps are donated to local farms for animal feed or compost. Separately, for its full-service catering events when food is under constant refrigeration, SSCT donates 50,000 to 60,000 pounds of untouched food annually to Waste Not, an Arizona nonprofit that delivers food to agencies serving people in need.

Reusable To-Go Containers

At Saint Mary’s College of California, the GOOD EATING COMPANY—which provides chef-driven food services for more than 60 corporate and academic sites in the U.S.—is using Topanga technology to encourage customers to return their to-go containers so they don’t end up in a landfill. After students and faculty sign up for the program, their personal QR code is scanned along with the reusable container when they purchase food to go, creating a connection between the individual and the specific container. Participants receive a reminder text about the due date for returning the container, which is then rewashed and can be used hundreds more times. The program has seen a consistent 96% return rate, and in just one semester, 1,344 containers were kept from the landfill.

According to Claire Turner, Good Eating’s director of sustainability, the tech-enabled solution will be rolled out to all the company’s university sites. In addition, Good Eating trains team members to ask guests if they would like a mug “for here” instead of asking for it “to go.” Says Turner: “We apply the same principle for our cafés. Immediately following the pandemic, we saw such an increase in requests for disposables. That behavior has stuck around to the point that we now see guests eating their ‘to-go’ dishes in the café. To offset this trend, we train our team to offer our guests plates first.”

Recyclable and Reusable

The CATERING CRATE , a hotel-pan-size disposable carrier for drop-off catering, is made of cardboard, so it’s recyclable. Another benefit customers appreciate is its reusability. Printed with a pleasing design on white or kraft cardboard, the Catering Crate provides an attractive way to display a drop-off display—giving it a dual purpose—and its durability means it can be used multiple times.

Owners Amy and John Hatcher developed Catering Crate to fill a need at their own successful catering company in the Seattle area. It’s made of heavy-gauge cardboard with insulating pads, so food stays hot or cold for three-plus hours—no fuel source necessary. Thanks to its affordability, the Catering Crate can be left at the delivery location. According to Amy, Catering Crates are typically used for events ranging from 20 to hundreds of guests, and can also be used for single-family meal carryout. “Many of our customers pack a single half or full-size Catering Crate with smaller containers of food to serve a meal for two to six,” she says. Cardboard insulating pads are available that are easily recyclable.

The reusable and recyclable Catering Crate (above and top) is ideal for drop-off catering.

SUSTAINABILITY

Closed-Loop Recycling

Many foodservice manufacturers are also taking measures to ensure their packaging is eco-friendly. For example, Boston-based NORTH COAST SEAFOODS , a leading supplier of sustainably sourced seafood, has introduced 100% recyclable and reusable packaging made by Australia-based Disruptive Packaging. The new packaging utilizes UNICOR, composed of up to 70% calcium carbonate and 20%-30% HDPE (high-density polyethylene). Its properties make the packaging 100% closed-loop recyclable, which means the material can be recycled indefinitely without losing its quality.

“This is a continuous loop where products are used and then brought back into the system through recycling or reusing,” explains Christian L’Heureux, marketing manager for North Coast Seafoods. “UNICOR boxes can be broken down and used to create more boxes indefinitely.” The new boxes’ design pays homage to the wood fish boxes used by North Coast in its early days. In addition, notes L’Heureux, “customers will notice that the boxes are sturdy, leak-proof and provide excellent insulation and temperature control. The UNICOR boxes also take up less space in coolers/ freezers, do not chip or flake, and are easier to break down, making for effortless recycling.” 

North Coast Seafoods’ new packaging is made of UNICOR, which is 100% closed-loop recyclable.

CATERING CRATE

 cateringcrate.com

GOOD EATING COMPANY

 goodeatingcompanyus.com

NORTH COAST SEAFOODS

 northcoastseafoods.com

STEVE SHORT CULINARY TEAM

 steveshortculinaryteam.com

PlantBased Power

PHOTO

10 trends taking root in plant-based dining

BY SARA PEREZ WEBBER

Whether they’re vegan, vegetarian or simply want to eat less meat, consumers are increasingly embracing plant-based diets. According to a 2023 Gallup survey, 4 percent of Americans are vegetarian and 1 percent are vegan. That doesn’t tell the whole story, however. Younger consumers are far more likely to eschew animal proteins. A 2023 YPulse survey found that 10 percent of young people describe their diet as vegetarian, vegan or plant-based. Up to 40 percent of consumers 50 and under are actively trying to incorporate more plant-based protein into their diets, according to a study by the United Soybean Board. And 72 percent of Americans describe the need for a more sustainable way of eating as “urgent,” according to an International Sustainable Food Barometer study commissioned by Sodexo.

Following are 10 trends taking root in plant-based dining, as caterers and chefs cultivate menus to meet sprouting demand.

The cookbook NOSH: Plant-Forward Recipes Celebrating Modern Jewish Cuisine by Micah Siva includes recipes for Carrot Lox and Heart of Palm “Whitefish” Salad.

More Menu Variety

Gone are the days when plant-based adherents had maybe one uninspired option to choose from at an event. “These days, our chefs incorporate plant-based menu items during the cocktail hour, salad course, entrée, dessert and at every meal period available to ensure delicious offerings for all,” says Melissa Johnson, vice president of CAMERON MITCHELL PREMIER EVENTS and Community Relations in Columbus, Ohio.

The company’s corporate clients often request vegan options, and more guests and attendees for events of all kinds RSVP as exclusively eating or preferring to eat vegan meals. Johnson describes most Cameron Mitchell events as “hybrid,” adding that some social events—like baby showers, birthday parties and even weddings—are requesting completely vegan menus.

Steve Short, COO and chief culinary officer of STEVE SHORT CULINARY TEAM (SSCT) in Phoenix, says he’s seen a significant increase in plant-based demand in the

From Steve Short Culinary Team’s Atlasta Catering, the vegetarian and gluten-free Iceberg & Dill Salad features Kalamata olives, sun-dried tomatoes, Manchego, baby dill and roasted garlic vinaigrette.

last 10 years. The shift is most notable with SSCT’s Campus Provisions division, with clients including Arizona State University. “Higher education without question is where you see it the most,” says Short, though his company includes plant-based fare in all its menus. “We drive it into each event that we do, and we try to drive tremendous hospitality into those choices.”

Widening Appeal

The type of consumers gravitating toward plantbased is also expanding. “There is a noticeable shift in the demographics of people adopting plant-based diets,” says Ben Davis, content chair and strategic advisor for PLANT BASED WORLD EXPO. “Initially, these diets were predominantly embraced by vegans and vegetarians. However, we are now seeing a broader range of consumers, including flexitarians who are reducing their meat intake for health and environmental reasons.”

Plethora of Proteins

As demand grows, so do the options available for plant-based adherents and chefs. “One significant trend is the diversification of plantbased proteins,” says Davis. “Manufacturers are exploring a variety of protein sources, including peas, chickpeas, lentils and even algae, to create exciting new products across a variety of applications.”

Chef and dietician Micah Siva, author of NOSH: PLANT-FORWARD RECIPES CELEBRATING JEWISH CUISINE , says the changes she’s seen in the plant-based scene since her career started have been remarkable. “The main options [used to be] Tofurky, tofu and beans,” she says. “Tempeh was a challenge to find. There were a few meat analogues on the market, but they were mediocre and few and far between.”

Now, however, “the whole category has exploded,” says Siva. “It has been so exciting to see this shift, and I can’t wait to see what happens in the next 10-plus years.”

Evolving Motivations

Caterers like Short emphasize plant-based dining as part of their commitment to protecting the environment. “When I think plant-based, I really do view it in the mind of sustainability,” says Short, who operates a 40-chef kitchen with zero waste and executes zero-landfill events, diverting almost all waste from landfills. While ethical concerns regarding animal welfare were the primary drivers toward plantbased for many years, now health benefits and environmental sustainability are the leading motivations, according to Davis. “Consumers are more aware of the health advantages of plant-based diets, including lower risks of heart disease and other chronic conditions,” he says. “The environmental impact of food choices has gained prominence, with more people recognizing the role of plant-based diets in reducing carbon footprints and conserving natural resources. This shift indicates a more holistic approach to dietary choices, encompassing ethics, health and environmental consciousness.”

The Chickpea Noodle Vegetable Soup from NOSH: Plant-Forward Recipes Celebrating Modern Jewish Cuisine is seasoned with miso paste, lemon zest and dill.

Top: Arizona’s produce plays a starring role in Steve Short Culinary Team’s grilled vegetable grazing stations. Bottom: The vegan Crispy Red Lentil Fritters from Cameron Mitchell Premier Events feature apple tahini sauce tabbouleh and turmeric-pickled cauliflower.

Keeping It Clean

Plant Based World Expo’s Davis also notes the trend toward clean ingredients in plant-based foods: “There is a growing emphasis on clean-label products, with consumers seeking out options that are free from artificial ingredients and additives.”

Some chefs steer clear of manufactured proteins altogether. At Steve Short Culinary Team, Arizona’s produce plays a starring role, with popular vegetarian stations such as grazing boards teeming with grilled vegetables and locally grown melons. “Vegan dishes are a little bit more challenging, especially with my desire to stay away from faux products,” says Short. “I don’t like using them. I don’t think they’re chef-generated or chef-driven.”

Siva explains why none of the recipes in her cookbook NOSH include manufactured meat alternatives: “First, I don’t want to use a product that might not exist in 10 years. With the marketplace changing, brands differ so greatly in quality, taste and availability. Cookbooks should work with ingredients, no matter the brand name! Second, as a dietitian, I wanted to focus on foods that would make you feel good, and to me, this is focusing on proteins like beans, legumes, tofu and tempeh.”

Sea Vegetables Surfacing

Sea vegetables are one protein category gaining traction. “I have seen seaweed grow in popularity over the past couple of years,” says Siva. “It has been so fun to watch these ingredients grow into the mainstream market.”

The GOOD EATING COMPANY—a foodservice firm with more than 60 client sites across the U.S.—aims for 40 percent of its entrees to be plant-based. The company, a Sodexo subsidiary, has made sea vegetables a staple on its menus, successfully testing three sea vegetable-focused dishes last fall at a site in New York, for example. “During the sea vegetable pilot test program, the three dishes served were a hearty fusion burger, rich Bolognese over cavatelli and a restorative sea vegetable salad bowl,” says Claire Turner, Good Eating Company’s director of sustainability. “At other client locations, we have created plant-based poke bowls using kombu marinated beets and daikon.”

Top: Sea vegetables are playing a starring role in dishes from Good Eating Company, including the Restorative Sea Vegetable Salad Bowl. Bottom: Cameron Mitchell Premier Events’ Coconut Rice Bowl features jasmine rice, coconut milk, fresh vegetables, aromatics and toasted coconut.

BOTTOM PHOTO

A Vegan Smoothie Station is a popular breakfast catering option for Cameron Mitchell Premier Events.

Mushrooms Mushrooming

“Fungi such as mushrooms and mycelium are receiving a lot of attention for their versatility, mouth feel and flavor profile as both a processed and wholefood ingredient,” says Davis of Plant Based World Expo.

In NOSH, Siva included such recipes as Kasha and Mushroom Cabbage Rolls, and Savory Pulled Mushroom and Tofu “Brisket” (see sidebar for recipe).

“Mushrooms are very big right now,” says Siva. “I use a lot of mushrooms in my recipes for taste, umami-richness, texture and protein.”

Milking It

As more consumers avoid traditional dairy products, they’re finding an array of choices to take their place. “Another notable trend is the innovation in plant-based dairy alternatives, with plant-based milks and cheeses making significant strides towards taste-parity with their traditional animal counterparts year after year,” says Plant Based World Expo’s Davis.

Good Eating Company works with Greener By Default, a nonprofit consultancy, to make lowercarbon menu choices the default option instead of a special request. In its barista bars, for example, Good Eating serves drinks with oat milk unless dairy, soy or almond milk is requested. At one client site, Salesforce in San Francisco, plant-based milk accounts for 60% of total milk purchases. According to Good Eating Company, defaulting to oat milk at St. Mary’s College of California led to a 32% reduction of dairy consumption, resulting in decreased emissions, land and water use by 25%.

Global Inspiration

By infusing plant-based menu items with globally sourced ingredients and flavors, chefs and caterers are making sure they’re anything but boring. Cameron Mitchell Premier Events creates “vegan offerings with an attitude,” says Johnson: “We have had great success with menu items using Middle Eastern spices and herbs like za’atar, cumin, nutmeg, cardamom and sumac. Another popular flavor is harissa, a hot chile pepper paste native to Tunisia and commonly used in North African and Middle Eastern cooking. Using these spices in our dishes has helped remove the stigma of vegan, plant-based and healthier fares as being bland or boring.”

Customers clamor for Steve Short Culinary Team’s vegan cookies, including dried cranberry and almond (above). NOSH includes a plantbased version of a popular street food in Israel, Jackfruit and White Bean “Shawarma” (left).

NOSH is appealing not only to Jewish plant-based adherents looking to cook some of the dishes they grew up eating but also to those who relish variety. “Jewish cuisine is an ethnic cuisine, no different than Indian, Korean or Spanish cuisine,” says Siva. “People interested in diversifying their palates and bookshelf have been excited to learn about another cuisine that they may not be familiar with...yet!”

Comfort Foods

While diners enjoy discovering new flavors in plant-based cuisine, they’re also craving tried-and-true favorites. “One trend in product development is creating plantbased dishes that put a spin on traditional comfort food, such as mushroom bacon,” says Turner. At Good Eating Company, Senior Culinary Director and Chef Melody Miranda marinates mushrooms in maple syrup, paprika and olive oil, then bakes until crispy. The resulting “BLT” includes a vegan mayo which includes an aioli made from hemp seeds and flavored with lemon zest.

Cameron Mitchell Premier Events serves a vegan version of a Midwest staple—ranch dressing—while Steve Short Culinary Team’s vegan cookies are so popular that the kitchen produces about 10,000 each week. 

Savory Pulled Mushroom and Tofu “Brisket”

From NOSH: Plant-Forward Recipes Celebrating Modern Jewish Cuisine by

Micah Siva

Brisket is synonymous with Jewish cuisine. It seems as though every bubbe has their own recipe that has been passed down from generation to generation. A fall-apart brisket was the centerpiece of our Hanukkah meal, with umami-rich gravy pooling onto our plates loaded with crispy potato latkes. Recreating the texture and taste of beef for a plant-based dish is challenging, but king trumpet mushrooms and grated tofu help mimic the look and feel of brisket. Serve it with roasted potatoes or latkes, or try it in a challah bun and slaw for a play on a “pulled beef” sandwich.

SERVES: 6

ON THE TABLE IN…

1 hour 30 minutes

VEGAN AND GLUTEN-FREE

INGREDIENTS

“BRISKET”

1½ pounds king trumpet mushrooms

1 (14-ounce) block extra-firm tofu

½ cup olive oil

3 tablespoons soy sauce, or gluten-free tamari, if preferred

2 tablespoons smoked paprika

1 tablespoon garlic powder

½ teaspoon black pepper

SAUCE

1 medium yellow onion, peeled and quartered

4 garlic cloves, peeled

2 cups dry red wine

1 cup ketchup

2 tablespoons soy sauce

2 tablespoons Dijon mustard

1 teaspoon dried thyme

1 teaspoon mustard powder

2 tablespoons chopped fresh parsley

METHOD

Preheat the oven to 400°F.

MAKE THE “BRISKET”

Use two forks to shred the mushrooms into strips. Put them in a large bowl.

Drain the tofu. Using the largest holes of a box grater, grate the tofu into the bowl with the mushrooms. Add the olive oil, soy sauce, smoked paprika, garlic powder and black pepper, and toss with the mushrooms and tofu until well combined.

Transfer the mushroom and tofu mixture to a large-rimmed sheet pan and spread it into an even layer. Roast for 30 minutes, or until golden. Set aside.

MAKE THE SAUCE

While the mushrooms are roasting, in a blender or food processor, puree the onion, garlic, red wine, ketchup, soy sauce, Dijon mustard, thyme and mustard powder until smooth.

Pour the sauce over the roasted mushroom and tofu mixture, stirring until evenly distributed. The liquid will evaporate while it roasts, making a thick sauce.

Return the sheet pan to the oven and roast for 30 to 35 minutes, stirring halfway through, until the mushrooms and tofu are deep brown.

Serve topped with the chopped parsley.

NOTE:

Store in airtight containers in the fridge for up to 4 days or in the freezer for up to 3 months. To reheat, thaw and transfer to a baking dish. Bake at 350°F until heated through. To make this kosher for Passover, be sure to use a Passover-friendly soy sauce alternative.

VARIATION:

For a less traditional, yet very tasty, flavor more similar to a pulled barbecue “beef,” in lieu of ketchup, try adding your favorite barbecue sauce.

Plant Based World Expo

TPhotos from the 2023 Plant Based World Expo in New York City.

For More Information

he next Plant Based World Expo takes place Sept. 11-12, 2024, at the Javits Center in New York City, bringing together leading and innovative plant-based products with food and beverage professionals. Since launching in 2019, the show has grown significantly, transforming into a 100% B2B event in 2020.

More than 3,000 attendees and 100-plus exhibitors are expected at this year’s expo. “The marketplace continues to see significant innovation alongside a consolidation of manufacturers over recent years as the industry has matured,” says Ben Davis, Plant Based World Expo’s content chair and strategic advisor. “This leads to better offerings with increased staying power in the market, and we expect this year’s expo floor to feature the highest quality products our buying audience has seen to date.” This year’s show will also feature a Hosted Buyer Program, connecting retail buyers with exhibitors offering products that consumers are actively seeking.

For more information, visit plantbasedworldexpo.com.

CAMERON MITCHELL

PREMIER EVENTS

 cameronmitchellpremierevents.com

GOOD EATING COMPANY

 goodeatingcompanyus.com

GREENER BY DEFAULT

 greenerbydefault.com

MICAH SIVA

 noshwithmicah.com

PLANT BASED WORLD EXPO

 plantbasedworldexpo.com

STEVE SHORT CULINARY TEAM

 steveshortculinaryteam.com

CHEF TALK

In an exclusive interview with CFE, Rocco DiSpirito opens up about his latest cookbook, favorite ingredients, food TV and why he’s inspired by other culinary pros

BY SARA PEREZ WEBBER

Ten ingredients, 30 minutes or less.

That’s the ethos of Rocco DiSpirito’s latest cookbook, Everyday Delicious: 30 Minute(ish) Home-Cooked Meals Made Simple

The idea for the book grew out of DiSpirito’s experiences preparing meals at home for friends and family during the pandemic from a limited pantry. He hadn’t spent so much time cooking at home in decades, having started his studies at the Culinary Institute of America at age 16 and going on to work in some of the world’s top restaurants—including his own three-star Union Pacific in New York.

Along the way, DiSpirito became one of the first celebrity chefs—starring in NBC’s reality series The Restaurant in the early 2000s, among other TV shows—and earning such accolades as “America’s Best New Chef” from Food & Wine magazine and “America’s Most Exciting Young Chef” from Gourmet. His first cookbook, Flavor, received the James Beard Award.

With his 15th cookbook, Everyday Delicious, DiSpirito celebrates what inspired him during the pandemic-induced time at home—a

renewed appreciation for “what the core of cooking is all about, which is really taking some ingredients, transforming them, and creating a moment around the table.”

The book’s 100 no-fuss recipes are flavorful and simple, including many of the chef’s longtime favorites and classic Italian dishes from his childhood, such as Mama Nicolina’s Cavatelli with Broccoli Rabe and Sweet Sausage, and Linguine Vongole.

Weeks after opening his newest restaurant in the Hamptons—Il Pellicano Southampton, serving coastal-inspired Italian cuisine— DiSpirito spoke with CFE about Everyday Delicious, food TV, the challenges of catering and his upcoming appearance at the California Restaurant Show in Los Angeles on Aug. 26.

CFE: Congratulations on your 15th cookbook!

DISPIRITO: Thanks so much. It’s interesting; I spent a lot of time wanting to be an author and trying to figure out what it is I had to talk about. And a number of years later, my 15th book came out, and it’s the simplest cookbook I’ve published to date.

CFE: Do you have a favorite recipe from it?

DISPIRITO: I have a couple of favorite recipes from it. There’s a Pad Thai in there that I’m excited about that I haven’t been able to put in any book. It’s very much inspired by my friend Jet Tila. And because of what I’m known for, I’m never really allowed to put Asian noodle dishes in my books, so this is an exception. Pad Thai is one of the greatest dishes ever invented, and it’s a great recipe, and I get to give Jet all the credit on that.

The Fettuccine Alfredo, I think, is a very special recipe because it’s Roman style, where you basically emulsify butter and Parmigiano Reggiano and pasta water with fresh fettuccine. So it’s very simple and it occurs in the serving dish. I like that a lot because for anyone who spends the 11 minutes it takes to make it, I think they’re going to be in shock at how good the dish is for, you know, less than 15 minutes of work.

CFE: What are some of the key ingredients that you advise readers to always have on hand so they’re ready to make these kinds of meals in a short amount of time?

DISPIRITO: In the beginning of the book, I have a mise en place section, which has a lot of my favorite ingredients in it. So some of those are Kewpie mayo, Parmigiano Reggiano, sriracha, miso soup powder, chicken bouillon powder. I like to have fresh herbs around a lot. If you can’t have fresh herbs because of how quickly they go bad, there are now these in-between frozen and fresh packaged chopped fresh herbs that are kind of amazing.

Another good one is garlic puree. The one that’s in the tube is very good and very convenient because the flavor is not terrible like the garlic chopped in a can or a jar is. And then there’s sambal oelek, which is basically ground garlic and chile. It’s the one with the rooster on it, the one everybody seems to know what it is but may be afraid to use. That’s a great way to get garlic flavor into a dish.

Everyday Delicious includes Rocco DiSpirito's recipes for Chicken Parmesan (above) and Spring Saffron Risotto (opposite).

“The expectation of a caterer today is about as high as it’s ever been in terms of food quality, and the resources that a caterer has haven’t really improved that much. So it’s a tough job for tough people.”

Dijon mustard is just like a lifesaver to have around. One of my favorite sauces is Dijon mustard, tomato puree and white wine. Just bring that to a boil and you’ve got a great all-purpose sauce.

CFE: That sounds delicious. Do you grow herbs at home?

DISPIRITO: I do. Whenever I have a space to grow something, I try to grow at least basil. I’m pretty fascinated with growing strawberries in a pot; that actually works.

CFE: Since many of our readers are caterers, we were wondering if you’ve done any catering yourself, and if so, what are some of the challenges that you’ve found when cooking in a catering environment compared to a restaurant environment?

DISPIRITO: Catering is a big part of my background. I continue to cater for friends and family and even for clients. I have a big wedding coming up soon. The challenge is making restaurant-quality food in tents, you know, out of proofers. I think some of the rental equipment has changed and gotten better. But by and large, we’re still cooking out of proofers with Sterno. So it’s interesting. That hasn’t really changed in 40 years.

Some of the sous vide techniques have found their way into catering in a very meaningful way. So that’s helped with overcoming some of the challenges and the obstacles, but caterers have it tough. The expectation of a caterer today is about as high as it’s ever been in terms of food quality, and the resources that a caterer has haven’t really improved that much. So it’s a tough job for tough people.

CFE: As one of the pioneers of food TV, how much of an impact do you think the Food Network and other TV shows have had on consumers’ understanding of the restaurant industry and their interest in it?

DISPIRITO: I would say in the very beginning, almost no impact, but now tremendous impact for two reasons. The TV version of our industry and our real industry have morphed into one thing now….you find young chefs referencing Chopped and Top Chef and The Bear and other TV sources of programming quite a bit.

When food TV originally happened, there was very little crossover. You know, you were either a TV chef or a real chef, right? And now

it seems like the lines have blurred. I think TV chefs have become closer to their restaurant chef counterparts. And there are a lot of us doing both. When people call me a TV chef, I often say, “You should see me in the kitchen!” I’m a restaurant chef first. Always have been. And I think that’s true for a lot of chefs that are out there.

CFE: Since you’ll be at the California Restaurant Show in August, what do you find most fulfilling about speaking to other chefs and people in the restaurant industry?

DISPIRITO: It’s always been fulfilling because the exchange of ideas is so free and fluid with chefs. Chefs tend to love to talk about what they do and really get energized from listening to other people. You know, they’re like the last true craftsmen left in the world. And we are all still in love with the craft. We love the knives and we love the cutting boards and we love the onions, you know? Everything about it is fascinating to us, and we can’t really talk to a lot of other people about that kind of stuff because they’ll think we’re crazy. Talking to chefs is really fun, because you get to take the mask off and be your true self and they don’t make fun of you for it, which I love.

There seems to be no shortage of new ideas, new information, new resources. No matter how many years you spend in this business, there’s always some wonderful new technique or tiny bit of information, like where to get local shrimp from off Montauk that I learned about recently. I’ve been in the Hamptons for 25 years. I just opened a restaurant out here and I had no idea there were shrimp in the waters off the coast of Montauk. That happened from a very informal conversation with someone in a parking lot. And it’s now one of the greatest things on the menu. So there’s just so much richness in our world. When you get real craftsmen together, real artists together, and you get to share and exchange ideas about this very rich world of purveyors and farmers and customers and restaurateurs, it’s a really interesting conversation. I love everything about it. 

For more information about Rocco DiSpirito and Everyday Delicious, visit RoccoDiSpirito.com.

To register to attend the California Restaurant Show at the Los Angeles Convention Center from Aug. 25-27, 2024—featuring the Culinary Demo with Rocco DiSpirito on Aug. 26—visit westernfoodexpo.com.

Tuna Avocado Furikake Crudo

Raw tuna appears in this book repeatedly for two reasons: 1. It’s delicious, and 2. it’s a crowd-pleaser. After all these years, people are finally excited by raw fish, not only in restaurants but also at home. Of all the options, raw tuna, lightly cooked or chemically transformed via citrus (aka ceviche), is your best bet.

If you can’t get your hands on fresh sushi-grade tuna, use previously frozen blocks of tuna (saku tuna). And if you avoid soy, coconut aminos is a worthy substitute.

Excerpt from Everyday Delicious: 30 Minute(ish) Home-Cooked Meals Made Simple by Rocco DiSpirito

“It’s like gift boxing your food.”

The Catering Crate is a hotel-pan size disposable carrier for drop-off caterings. Constructed of heavy gauge cardboard with insulating pads so food stays piping hot or chilly cold for 3+ hours. No fuel source required.

SERVES: 4

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

INGREDIENTS

5 limes

¼ cup plus 2 teaspoons extra-virgin olive oil

2 tablespoons soy sauce

2 tablespoons honey

1 fresh long red chile, seeded and minced

2 tablespoons chopped fresh cilantro leaves, plus a few sprigs for garnish

1 avocado, diced Salt

24 ounces sushi-grade tuna

4 teaspoons furikake

¼ cup salmon roe

METHOD

Juice 4 of the limes into a medium bowl. Juice the fifth lime into a separate bowl.

To the bowl with the larger amount of juice, add ¼ cup of the olive oil, the soy sauce, honey, red chile and chopped cilantro.

To the other bowl, add the avocado and remaining 2 teaspoons olive oil and gently stir together. Season with salt to taste.

If you’re using the belly of the tuna, place it on a cutting board and use a metal spoon to separate the meat from the connective tissue. Discard any fibrous sinew. Chop the flesh into small cubes, then mince any odds and ends.

Add the tuna to the bowl with the soy sauce mixture and gently fold. Adjust the seasoning with salt.

Set out four serving plates. Place onequarter of the diced avocado mixture on each plate. Scoop one-quarter of the tuna mixture over the avocado.

Repeat for the remaining three plates. Sprinkle the top of each tartare with the furikake, cilantro sprigs and salmon roe. Serve immediately.

Catering Crates have a telescoping lid to accommodate 2” to 6” deep pans

The lid also serves as a riser even your drop-off buffets stand out against the competition.

Available in full and half pan sizes.

aluminum trays not included

Preparing to Sell Your Catering Business

You know the catering high you get after a successful event? Even though you’re bone-tired, you arrive home, put your feet up, and celebrate—perhaps with a cocktail—reveling in a job well done.

Nine steps to take for a successful exit strategy

BY DALE VAILLANCOURT

Much like any catered event, your career will end, too. If you want to enjoy that same well-earned satisfaction in your retirement years, you must carefully plan and execute your exit strategy.

Earlier this year, I successfully sold the catering business I founded 43 years ago. The steps I took to prepare my company for sale, however, started many years prior. If you’re looking to get the most out of selling your catering business, consider following the nine strategies that I employed. With the proper preparation, you can ensure you’re set up to fully enjoy your post-catering life.

1. Prepare to work hard.

Much like catering an event, preparing your business for sale is hard work. Help yourself by eating well, resting well and exercising. Be sure your spouse and children are on board and supportive. For

a while, you’ll likely be doing double duty—running your operation and preparing it for a sale. Pace yourself, but schedule time each week to work on the sale prep. If you have an off season, use that time wisely.

Remember: Complete privacy regarding your intention to sell is essential. Customers and employees alike may run for the exits if they sense signing a contract with you or committing to work for you may be short-lived. Mum’s the word, except to your most trusted family and essential professional consultants, who are bound by ethics to keep things private.

2. Start with the numbers. Are you profitable? Profitability will determine not only if you can sell your company, but also its price. Here are some basics to get you started:

• If you haven’t already done so, transfer any paper accounts to a digital recordkeeping system such as QuickBooks. Hire a professional bookkeeper or CPA to set this up and work on your books weekly. Sit in with them, and ask them to explain anything you do not understand. This not only allows you to analyze the current profitability of your business, but to calculate past performance and estimate future profitability. No buyer will be interested in your business if you cannot produce credible financial results over at least three years.

• Invest in catering-specific management software (if you haven’t already). QuickBooks won’t allow you to put together an order for turnips or turkey legs, schedule vehicles or employees, write a menu or build an ingredients list. If you are doing these things with a paper system, that needs to change. It’s inefficient and it hinders your ability to communicate to a new owner, who may not have any catering or food experience.

There are lots of software choices available. None worked for our specific operation, so with the help of consultants, we built our own in Microsoft Access. I tracked what we spent over 25 years building and refining the software and listed it as an asset. It is our single-most valuable one.

• Know your food costs. You should already know this…if not, get going. This can be done using simple spreadsheets or a dedicated catering business software. Once you know your food costs, start working with vendors to reduce them as much as possible. In addition, start to examine your processes with the goal of eliminating waste.

• Know your fixed expenses: rent, salaries and utilities. Again, you should already know this, but if you don’t, now is the time to begin. Numbers can be pulled from a profit and loss statement using your financial software. Again, examine your vendors and work with them to get costs down, making sure not to sacrifice quality.

• Adjust your pricing accordingly. Based on the above analyses, start charging what you are worth. Check out your competitors’ pricing.

• Evaluate the business in terms of risk. Will a buyer be willing and able to assume the risk of paying you for your operation?

• Stop with the owner perks. Personal food, fuel, lodging, vehicles and vacations are all tempting “expenses” you are likely incorporating into your business. Stop. To a buyer, they are just expenses. And expenses work to lower actual, verifiable profits.

3. Get your staffing in order. Make sure your staff members are well trained and given the opportunity to improve. Document your management systems.

• For on-site staff, ask customers for feedback. Share this information with staff, and follow up immediately if there are issues. This type of customer feedback can also be useful when communicating about the human assets of your business to a potential buyer.

• For new staff, develop a training plan that is simple and easy to follow, and develop checklists for competency that can be shared with a buyer.

• Each area of employment (e.g., office, sales, managers, on-site staff, bakery, cooks, servers, etc.) should have a manual, specifically outlining all tasks. Keep it simple and task-focused. For example, office staff should be able to refer to a well-written manual that explains how to create a proposal. Bakery staff should be able to look up and easily follow your fudge brownie recipe.

HOW TO

• Build an overall professional employee manual outlining procedures and policies. Seek professional legal help for this as laws change frequently.

• For managers, build a specific review system, and base bonuses on scores.

• If you have weak or problematic employees, find ways to weed them out. Seek professional guidance from your state’s department of labor and your attorney.

• Hire extremely well from here on out.

4. Focus on quality.

When possible, weed out cheap ingredients or underperforming menu items. Customers order the good stuff—and talk about it. Simplify where possible.

• Upgrade staff uniforms and consider establishing a “good grooming” policy.

• Buff up your appearance by upgrading on-site equipment, such as chafers, utensils, etc.

5. Get your systems in order.

Everything should have a documented system that allows a qualified individual to step into and become proficient at their role quickly. Remember—it expands your pool of buyers if you have systems in place that can be executed by a buyer with either zero or 25 years of catering experience. Here are examples of systems manuals that we have in place:

• Marketing

• Lead management

• Booking events

• Scheduling staff and vehicles

• Food and disposables ordering

• Food prep, transport, setup, serving

• Services, such as plating, clearing, beverage service, etc.

• Bookkeeping

A great reference tool is The E-Myth Revisited: Why Most Small Businesses Don’t Work and What to Do About It by Michael E. Gerber. The systems approach Gerber outlines in the book transformed our business.

In addition, make sure to organize your company documents in the following categories: Corporate; Real Estate; Tax Returns; Licensing; Employment; Vendor Contracts; Accounts Receivable; Accounts Payable; Insurance; and Retirement Plans. Store these crucial documents in a good safe or safety deposit box.

6. Update your equipment and other assets. Whether you own or rent, fix broken or outdated items, or get your landlord to do so. Update signage and light it well; add solar lights if there’s no power source. Update landscaping. Add a fresh coat of paint. No buyer is interested in buying or renting a dump.

• Get a professional assessed value if you own. It is not a bad idea to get a professional inspection done as well, and fix anything on the list or at least bring things up to code. Keep and organize all receipts for the future buyer.

• Replace or repair anything that is out of order, and make sure equipment maintenance records are up-to-date.

• If you rent, renew your lease with very clear terms so a potential buyer knows what they are getting into. If necessary, relocate if you are in a bad neighborhood or a poor geographic location.

• Repair your vehicles and/or trailers. Paint and re-letter them if needed. Perform routine maintenance. Clean the interiors.

• Get your property taxes and/or rent current.

• Clean. Then clean again.

• Update your website. Nowadays, this is the face of your business. Nothing will scare off a buyer like a 1998 website.

• Develop a simple, well-organized file for all equipment. Include VIN, plate, serial numbers, etc. Record maintenance and repairs.

7. Take inventory.

It is very likely that your business will go to a buyer in what is known as an “asset sale,” which is the purchase of assets and liabilities. While there are many considerations when negotiating this type of transaction, tax implications and potential liabilities are the primary concerns. Bottom line: You need to know your assets, in detail, their current value, and replacement or market value. Take a detailed inventory of everything in your operation. The inventory should include a description, date of purchase, approximate current value, and any pertinent serial numbers, warranty information, etc. Here are some ways you could categorize your inventory:

• Vehicles/trailers and vehicle/trailer contents (run a Blue Book on each one and put a copy of that in the file)

• Disposables (plates, napkins, foil pans, forks, etc.)

• Consumables: frozen, refrigerated, dry

• Smallwares: kitchen use and on-site use

• Cooking gear: ovens, pots, pans, etc.

• Washing gear: sinks, dishwashers, etc.

• Office equipment

• Office supplies

Be sure to date your inventory for each category and keep it current.

8. Enlist professionals.

Just like in your catering business, you will need assistance from others. Essential professionals include:

• Attorney who specializes in business sales

• CPA

• Bookkeeper

• Banker who is a preferred SBA lender. (While you are not the one acquiring an SBA loan, it is very likely the buyer will be, and probably with SBA backing.) Find a banker who can advise you on the sale/purchase process so you know what to expect. Pay them for their time, or at least offer to refer them when appropriate.

• Financial advisor. You will need one to advise you on retirement account transfers and how to handle (with your CPA) the substantial income you will realize once you sell.

• Business broker. If you’re extremely knowledgeable, you may not need a broker. But if this is your first time selling, you will need this specific professional for organizing, packaging and marketing your business, and advising you along the way. A good broker does way more than find a buyer. They will also be a great source of referrals to other professionals. The experienced broker we used worked on our behalf for years and didn’t collect a dime until the sale was complete.

9. Delineate your legacy.

When you depart your business, your legacy will exist in the minds of the public, your customers, your family, your vendors and your employees. Before you consider potential buyers, you must first consider what they will do with your company when you are gone.

When describing what you would like your legacy to be, consider these questions:

• What is the general perception of your company? Think quality, think value, think style.

• Is it important to you that you have been good at fulfilling your obligations? Think vendors, think customers, think employees.

• Is there a moral component to your operation? How have you treated people?

Use these questions to write a few paragraphs about the legacy of your company. Describe your relationships; catering is a huge people business.

Once you have your clearly delineated legacy, it will help you when you target potential buyers. Since you have such a great business, and have prepared it meticulously for a sale, you will get to choose a buyer who will uphold your legacy. This is a great position to be in.

Imagine pouring your life into building and operating a successful business, only to sell to a buyer who has no regard for what you created. Picture your long-time customers, vendors or employees being let down by a new owner who doesn’t deliver a quality product, doesn’t pay vendors on time or reduces wages right out of the gate. Believe me: Your legacy is important.

Final Notes

Some business owners have many of the items on this checklist taken care of already, and some owners very few. Just like a catered event, most of the work involved in selling your company will be in the prep. Follow the listed steps, and you will be ready to serve your catering business to the world. 

ABOUT THE AUTHOR

Dale Vaillancourt co-founded, co-owned and co-managed a successful catering company in the Minneapolis-St. Paul area for 43 years. He prepared for sale, then sold, his business and related real estate in 2024.

To contact Dale, send an email to victoryunlimitedinc@gmail.com.

4 Ways to Boost Visual Appeal in Catering

In today’s fiercely competitive market, it pays to make sure your food looks as good as it tastes

BY ALEXUS MEDINA, DIRECTOR OF PRODUCT MANAGEMENT, SABERT

In the world of catering, first impressions are everything. Caterers who fail to showcase their best from the get-go will likely never have the opportunity to change that initial perception.

The pressure to stand out is intensifying as the field becomes more crowded. In the last five years, the industry has undergone a massive transformation, becoming a $72.7 billion market in 2023, according to Expert Market Research. Now, with new players entering and veteran caterers having to revamp their longstanding operations, that figure is expected to nearly double in the next eight years. By 2032, the catering industry is expected to be a more than $124 billion business annually, growing at around 6.2 percent each year until then.

Many foodservice providers struggle to keep pace. With organizations increasingly relying on weekly catering to lure employees back to the office, the stakes are high. Fail to deliver, and the chances of securing repeat business from that client are slim. There’s little room for error in today’s fiercely competitive landscape.

Now, more than ever, visual appeal in catering has become one of the most important aspects of creating a successful business.

Research has proven that how foods are served or plated impacts people’s perception of their flavor. It also affects people’s subsequent food choices— whether they go in for seconds or become repeat customers. Caterers cannot afford to skimp when it comes to presentation and visuals; the cost of not providing a top-notch experience is massive. Thankfully, caterers can take several steps to improve the visual appeal of their offerings without changing much about how they operate. Here are four ways to make any catering offering look better and, in turn, increase the likelihood of landing more repeat customers.

Let (the Right) Functional Packaging Do the Hard Work

Increasing the visual appeal of your catering offering doesn’t require a complete menu overhaul. Simply choosing food packaging that combines function and design will help showcase your food at its best. Some packaging providers have options, like Sabert’s Catering Pop-Top, designed with compartmented bowls to easily separate food and prevent cross-migration. Further, having a clear, foldback lid can keep foods fresher longer (either indoors or outdoors) while allowing the delicious food you worked so hard to make to pop visually.

Prioritize Secure Transportability

How food makes its way from the kitchen to the customer greatly impacts how it looks upon arrival. By not packing food in secure, stackable packaging or putting the wrong foods in the wrong containers, caterers risk ruining all the effort put into visual appeal. By prioritizing transportability with food packaging, caterers can ensure food looks the way they want it to after the delivery is complete.

Diversify Visuals with Seasonal Updates, Specials and Limited-Time Offers

Providing the same food options for catering year after year or month after month gives customers a consistent experience. However, varying visual appeal with specials and seasonal menu items gives customers a reason to come back and try something new—and allows caterers to upsell. Even the most visually appealing foods can become repetitive. Offering limited-time-only items is a great way to create excitement for future offers while building demand with perceived scarcity.

Create a Visual Feast

The impact of clear packaging on food perception is a vital aspect of catering that can elevate the dining experience. Clear packaging isn’t just a protective cover for food items;

it serves as a window that influences consumer perception. When customers see the actual product inside the packaging, their senses are immediately engaged. Moreover, clear packaging allows caterers to showcase the composition of their dishes. The color, texture and layering of food play into the overall appeal, often enticing the customer before they’ve even taken a bite. Clear packaging can reinforce your commitment to quality and contribute to a positive food perception that aligns with customer expectations.

Standing out in today’s competitive catering industry requires more than providing the most delicious food. It needs to look as good—and, in some cases, better—than what an in-restaurant experience can provide. Working with a packaging provider who understands the latest trends in food design and visual appeal can go a long way in maintaining and growing any catering offering. 

ABOUT THE AUTHOR

Alexus Medina is director of product management at Sabert Corporation, a global leader in innovative and sustainable food packaging solutions. In her role, she works with customers to create a suite of packaging options to suit their foodservice needs.

Creating a Safe Workplace

Tips for developing a sexual harassment policy in the foodservice industry

Did you know that more sexual harassment claims are filed in the service industry than in any other industry?

As many as 90% of women and 70% of men working in restaurants reportedly experience some form of sexual harassment, according to the Harvard Business Review. Harassment complaints come to the Equal Employment Opportunity Commission (EEOC) from service industry workers more often than from any other sector, NPR reported in 2021. A further study reported on by NPR shared that dependency on tips and a requirement to appear emotionally pleasant on the job work together to increase an employee’s risk of being sexually harassed. Many restaurants don’t have an official sexual harassment policy in place. However, you should develop a standard operating procedure sooner rather than later— and new state law changes are making sexual harassment training mandatory in some states. If you don’t know where to begin, start here.

Society Insurance, which specializes in insurance policies for the hospitality industry, has shared its expertise on how a restaurant should develop their sexual harassment policy and what items they should include, such as how to file a complaint, retaliation procedures to ensure the victim is protected against possible future vengeful acts, state-specific resources and online training. Following are some pointers to help get you started.

1. Clearly define what is sexual harassment in the workplace

Your policy must include a clear definition of what constitutes sexual harassment. As defined by EEOC Guidelines, sexual harassment includes:

• Unwelcome sexual advances

• Requests for sexual favors

• Verbal or physical conduct of a sexual nature

• Sexual conduct made, either explicitly or implicitly, a term or condition of an individual’s employment

• Situations where submission to or rejection of sexual conduct by an individual is used as the basis for employment decisions

• Sexual conduct that unreasonably interferes with an individual’s work performance

• Sexual conduct that creates an intimidating, hostile or offensive working environment

Discuss different scenarios and give various examples of what constitutes sexual harassment or does not constitute sexual harassment. Employees may have a different idea of what is considered sexual harassment.

2. Scope

Your sexual harassment policy should be thorough and expansive. Include who is expected to abide by the sexual harassment policy. What if an incident occurs outside of the restaurant/bar/brewery? What if the incident is after working hours? Be as detailed as possible.

3. Internal complaint procedure

This section should discuss how management and/or HR will handle the sexual harassment complaint, step-by-step. Discuss all phases of the procedure:

• Investigation

• Resolutions

• Appeals

Every situation is unique so this section shouldn’t be too detailed, but rather cover the overall steps of addressing, documenting and completing the procedure.

4. How to file a complaint with the EEOC, if desired. Whether an employee is the victim of sexual harassment or a witness to an incident, it is critical that the employer provide steps for filing a sexual harassment complaint. According to the EEOC, “Although the law doesn’t prohibit simple teasing, offhand comments, or isolated incidents that are not very serious, harassment is illegal when it is so frequent or severe that it creates a hostile or offensive work environment or when it results in an adverse employment decision (such as the victim being fired or demoted).”

5. Employee rights

Refer to your state’s employee rights and make sure to go over them in this section. This is also a great place to list state/ city relevant resources available to the persons involved. State legislation continues to make revisions to sexual harassment laws, so it’s important for business owners to keep up with their state’s laws. For example, new legislation was passed that requires all Illinois businesses to provide annual sexual harassment

prevention training to all employees. Restaurant and bar employers must also provide a written industry-specific sexual harassment policy to employees within the first week of employment in both English and Spanish. Each state’s specific requirements for 2024 can be found at onpay.com/hr/basics/ sexual-harassment-training-requirements.

6. Retaliation procedures

Individuals who have been subjected to sexual harassment or witnessed it must know they have protection against later vengeful acts. Reaffirm that every employee has a duty to report. Outline what you will do to keep those who report safe and reassure them that their job will be safe.

7. Disciplinary action

Explain the disciplinary process for your business. For example, does a first-time offender who made inappropriate jokes receive a verbal warning? Are second-time offenders demoted, transferred or fired? Explain the process and potential outcomes.

Most importantly, it is in your best interest to consult with an attorney in your state to review and discuss your sexual harassment policy in detail before rolling out to employees.

If you don’t know where to start, we recommend ServSafe’s Sexual Harassment Prevention for the Industry program to help create a harassment-free workplace. Sexual harassment should not be considered as just “part of the job.” Besides the obvious trauma that can accompany sexual harassment, research has shown harassment in the workplace increases employee stress, anxiety, burnout and turnover. Additionally, it’s the employer’s legal obligation to protect their employees from sexual harassment as stated by the EEOC.

Real, tactical plans are the key to addressing and curbing harassment. It starts with business owners and managers creating a safe working environment and communicating a clear path should incidents occur. 

Headquartered in Fond du Lac, Wisconsin, Society Insurance has been a leading niche insurance carrier since 1915. Society focuses on the small details that make a big difference to its policyholders while offering top-notch insurance coverage, service and competitive pricing to businesses in Wisconsin, Illinois, Indiana, Iowa, Minnesota, Tennessee, Colorado, Georgia and Texas. For more information, visit societyinsurance.com.

Please note: This article is not a template. It is meant to be a guide as to the questions and issues that should be addressed when drafting a policy. The links provided are a convenience and for informational purposes only; they do not constitute legal advice or an endorsement or approval by Society Insurance of any of the statements, or opinions, or content of the organization. Society Insurance bears no responsibility for the accuracy or content of linked or cited material. This article is not intended to give legal opinions or provide any kind of legal counsel. For a legal opinion, please seek legal counsel from a qualified attorney.

2024 Industry Shows

Catering, Foodservice & Events recognizes our trade show partners for 2024. Make plans now to attend these informationpacked events.

California Restaurant Show

LOS ANGELES, CA

August 25-27, 2024 westernfoodexpo.com

Plant Based World Expo North America

NEW YORK, NY

September 11-12, 2024 plantbasedworldexpo.com

Florida Restaurant Show

ORLANDO, FL

November 6-7, 2024 flrestaurantandlodgingshow.com

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