CFE-News March/April 2024

Next-Gen Classics

Adding modern twists to European cuisines

Kitchen renovation strategies

Tips for social media marketing

SUPERIOR SAVINGS SPARKLING RESULTS

You cater to the client, let MEIKO cater to the clean.

The centerpieces are stunning, the menu offerings are impeccable, and the custom cocktails are divine. You’ve set the scene for a lovely celebration. But one dirty plate, glass or fork could ruin it all.

With MEIKO warewashing equipment, you get a clean like you’ve never seen. The M-iQ rack- and flight-type conveyor dishwashers incorporate the best of technology, efficiency and sustainability to save you money AND deliver brilliantly clean results.

Glasses, dishes and utensils come out sparkling, dry and ready for the next event – you’ll instantly appreciate the difference between a M-iQ and every other dishwasher.

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The

4 EDITOR’S NOTE

6 NEWS

A roundup of the latest happenings in catering, foodservice and events to help you stay in the loop.

12 MARKETING

Tips from Mark Sorenson, CEO of Social High Rise, for boosting your social media presence in 2024.

18 TRENDS

Members of a new industry group, Elite Catering + Event Professionals (ECEP), share best practices to help each other succeed.

24 TRENDS

How professional kitchen design and equipment are evolving with the times.

44 BUSINESS

Kim Gore of HUB International explains how to best manage the risk from operating pressures that foodservice firms face in 2024.

46 CALENDAR

47 MARKETPLACE

A Tale of Two Kitchens

How top caterers on the East and West coasts realized the need to gut the past to make room for the future (and cold blasters).

BY LIESE GARDNER

34

Next-Generation Classics

European cuisines are evolving stateside and growing in popularity, with restaurants adding modern twists to traditional dishes.

BY SARA PEREZ WEBBER

JKitchen Talk

ust like it’s the heart of the home, a kitchen is the heart of any foodservice business—its raison d’être, the room where it happens.

So, it’s no small thing to disrupt your business in order to renovate or relocate your kitchen. Yet successful caterers know that the chaos is sometimes necessary in order to grow. On p. 28, writer Liese Gardner delves into the steps two major caterers, Ridgewells and 24 Carrots, have taken to ensure their kitchens are exactly what they need to succeed.

Of course, kitchen designs are evolving, as are the appliances and tools that outfit them. We examine some of the trends on p. 24.

In this issue, we’re also exploring a major culinary trend in 2024: European 2.0. On p. 34, read how classic European cuisines—such as Italian and Greek—are evolving stateside while growing in popularity.

If you’re looking for ways to improve your business, you’ve come to the right place. Turn to p. 12 for strategies on boosting your social media presence and to p. 44 for advice on how to best manage the risks from operating pressures in 2024.

Finally, on p. 18, learn about a new catering industry group, Elite Catering + Event Professionals. This organization of seasoned caterers—who represent more than $450 million in annual revenue—are sharing best practices to help each other succeed.

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

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Serve Hot Foods With Ease

With the Drop-In Induction Dry Well from Hatco, you can ensure that you’re serving food at the right temperature—easily and consistently.

Using induction technology, the Drop-In Induction Dry Well is plumbing-free. So operators don’t have to worry about the cleaning, maintenance and installation that comes with a wet well.

It’s also energy-efficient, with two heat zones, and two temperature sensors per zone, which can be operated separately or synchronized. The well evenly heats the pan to keep foods hot and fresh.

You can even use your own stainlesssteel food pans with the well—there’s no need to buy specialized induction pans. The well is made for use with a combination of normal, full-size, half-size, third-size and quarter-size stainless-steel pans.

Additional features of the Drop-In Induction Dry Well include:

• A durable, tough glass-ceramic well bottom that’s easily adjustable to accommodate pans that are 2.5 inches deep or 4 inches deep

• An easy-to-use, mountable control panel that can adjust heating temperatures in Fahrenheit, Celsius or by five preset temperature levels between 150°F and 210°F (66°C and 99°C)

• A sensor that prohibits the unit from turning on unless a pan is present

• The ability to be top-mounted or bottom-mounted into a countertop

Hatco Corporation was founded in 1950 in Wisconsin, home to its headquarters and state-of-the-art manufacturing facility. With a commitment to quality and reliability, all Hatco equipment also undergoes a manufacturing process called Demand Flow Technology, which uses a series of quality checks and tests to ensure each product meets our rigid performance standards.

To learn more about the Drop-In Induction Dry Well and other customer-focused solutions for foodservice professionals, visit

Creste Di Gallo

European cuisines—including Italian—are evolving and winning new fans in the U.S., as you’ll read in our feature article on p. 34. And Datassential, the market research firm that coined the trend “European 2.0,” says there’s an “it” pasta shape for 2024: creste di gallo.

The distinctive shape of creste di gallo inspired its name, meaning “coxcombs” in Italian—or the crests on the heads of roosters. Said to have originated in Florence, creste di gallo not only looks good, but it also works well with both delicate and thick sauces. Try it in mac and cheese, with a carbonara sauce, or perhaps with checca—the uncooked tomato sauce that’s also trending this year, according to Datassential.

Report: U.S. Restaurant Sales to Reach a Record $1.1 Trillion in 2024

The National Restaurant Association released its 2024 State of the Restaurant Industry report, which examines key factors impacting the industry. The report is based on analysis and forecasts by the association’s economists, and surveys of restaurant operators and consumers conducted throughout the year.

U.S. restaurant industry sales are forecast to reach a record $1.1 trillion in 2024, according to the report, and the industry is expected to add 1.2 million jobs over the next eight years. There are currently 15.7 million restaurant employees and more than 1 million outlets.

This year’s report finds that operators are relying more on technology to meet challenges, to reduce labor, and to cut costs and boost business. Tech is creating solutions for marketing, recruiting, accounting, inventory management and more. But when it comes to service, consumers continue to crave human hospitality in their culinary experiences.

Key findings include:

Consumers love restaurants: 9 in 10 adults say they enjoy going to restaurants. Restaurants allow them to enjoy a favorite meal they can’t easily replicate at home.

Restaurants are hiring: 45% of operators need more employees to meet customer demand.

Costs are up: 98% of operators say higher labor costs are an issue for their restaurant, while 97% cite higher food costs. 38% say their restaurants were not profitable last year.

Consumers are value-conscious: Nearly half of consumers are taking a wait-and-see stance when it comes to spending. Operators who offer a solid value proposition for dining out can nudge customers out of their holding pattern.

For more information, visit restaurant.org

Boston-Based Corinthian Events Announces Succession Plan

Courtney Church and Jill Tate, the co-CEOs and founders of Corinthian Events, are selling the 24-year-old company to three longtime employees: Jennifer Logan, Tamara O’Malley and Jamie Hellesen. The three have worked for the Boston-based company for more than 35 years combined and are expected to take full ownership by January 2027.

“If you believe in yourself and have great partners, anything is possible,” said Tate. “I could never have imagined that the company we started from scratch would achieve such incredible success. Courtney and I agree that leaving it in the hands of these three talented women will ensure our legacy endures.”

While many event planning companies across the country were forced to close their doors post-pandemic, Corinthian Events did a major pivot by developing successful virtual meetings and events well ahead of their competition,

gaining valuable traction that enabled them to rebound stronger than ever in the years that followed. In fact, during the pandemic, the company acquired Newport Hospitality to expand their reach across New England for clients seeking exceptional corporate and specialty events.

The firm produces an average of 200-plus projects per year, ranging from nonprofit and social gatherings to multi-day corporate events to planning complex conferences and meetings. The company serves a wide range of national, regional and New England-based clients, including Keolis, EMD Serono, Stifel, Volvo, ADP, Big Brothers Big Sisters of Eastern Massachusetts, MIT, Ireland Funds, Sensata and many more. For more information, visit corinthianevents.com

Corinthian Events produces more than 200 events each year. Pictured in the top left photo (left to right) are Jennifer Logan, Tamara O’Malley, Jill Tate, Courtney Church and Jamie Hellesen.

One Footprint, Two Machines

MEIKO helps save time, space and the environment with its new bottle washing system

Serving water and other beverages in reusable glass bottles is a smart, eco-friendly move more foodservice businesses are adopting. While the switch prevents littering the environment with more single-use plastic waste, it can present another problem—how to keep those glass bottles clean.

MEIKO has launched the perfect solution. With the MEIKO BOTTLE WASHING SYSTEM , operators can convert their dishwasher into a machine that thoroughly cleans glass bottles and carafes. The conversion takes less than 3 minutes and can be switched back just as easily.

The system works with any M-iClean UM or UM+ undercounter dishwashing machine (models from 2013 onward). The bottom wash arm is replaced with the adapter, and the standard dishrack is exchanged for the MEIKO bottle rack.

Once installed, MEIKO’s adapter system uses separate, sealed channels to first send wash water, and then rinse water, to specially designed nozzles positioned at the opening of each bottle in the rack. This guarantees that the full power of the jet sprays inside the bottle, ensuring that every surface of the bottle is hygienically

cleaned. The top wash arm thoroughly cleans the outside of each bottle.

With MEIKO’s bottle washing system, 16 bottles can be cleaned per cycle—up to 640 bottles an hour. For each bottle, the system produces consistent, hygienic results with thermal sanitization.

Operators can save significantly on labor costs with the bottle washing system, since it eliminates lengthy manual washing, rinsing and drying times. “Wash times are short, and the machine provides a flawless clean every time,” says Will Laithwaite, founder of Loose Cannon Brewery in Abingdon, England.

Laithwaite’s company offers “Draught Take Out,” in which customers take beer home in glass bottles. When the bottles are returned, MEIKO’S bottle washing system ensures that they’re thoroughly cleaned.

“During the day we can wash bottles, and in the evening, we can use the dishwash machine to clean glasses and plates from our Tap Room Bar,” explains Laithwaite. “It is super hygienic, and everything comes out sparkling—you do not need to polish anything. It’s just changed the way we do things.”

Learn more about MEIKO’s bottle washing system and how it can make your business more sustainable and efficient.

Occasions Caterers Wins “Best Catered Wedding” at ACE Awards

In February, Washington, D.C.-based Occasions Caterers won the prestigious Catersource Achievement in Catering Excellence (ACE) Award for Best Catered Wedding for a lavish wedding reception that took place in a supper club-style lounge tent at the couple’s property in McLean, Virginia.

Stand-out dishes from the expansive menu included passed hors d’oeuvres such as caviar bumps, crab in fragrant coconut milk and Hawaiian tuna poke on nori crackers; small plates such as lamb and mint pesto lollipops, petit filet mignon with smashed potatoes, and coquilles Saint Jacques; a taco cart station with miniature chicken tacos and tequila shots; a chef-attended sushi station with vegetable and seafood norimaki and nigiri; a bread boulangerie and cheese shop station; desserts including apple beignets filled with dulce de leche, miniature ginger crème brûlée garnished with candied ginger and an edible flower, and a profiterole tower; and more.

“Every detail, from the intricacy of our culinary creations to the seamless execution of each event, is a reflection of our commitment to crafting unique and extraordinary experiences,” said Danielle Redmond, Occasions’ director of strategy and revenue. “We extend our gratitude to the Catersource ACE Awards for this recognition, and to our clients and partners who have entrusted us with their special moments.”

Occasions has served the D.C. metropolitan area since 1986. For more information, visit occasionscaterers.com

Occasions Caterers' ACE award-winning wedding included (clockwise from top left) raspberry almond tartlets served in jewel boxes; a Boulangerie + Cheese Shop Station; miniature ginger crème brûlée garnished with candied ginger and edible flower; lavish decor reminiscent of Las Vegas' Mayfair Supper Club inside the Bellagio; and pinot noir bonbons served in a jewelry case.

Don’t Miss the Texas Restaurant Show in San Antonio This July

The Texas Restaurant Show has a new home—San Antonio. When you attend the Show in the leading culinary city of the South, you’ll return home brimming with new ideas that will benefit your business for years to come.

Now in its 87th year, the Texas Restaurant Show will take place from Saturday, July 13, to Monday, July 15, 2024, at the Henry B. Gonzalez Convention Center. With more than 500 exhibitor booths, the Show will serve up delicious food and beverage options, cuttingedge products and equipment, innovative technology, and the latest foodservice news and trends all in one place.

As an attendee, you’ll gain valuable insights from industry leaders during engaging educational sessions. These sessions will cover a wide range of topics, including the latest tech and trends, providing you with the knowledge and tools you need to thrive in the ever-evolving restaurant industry.

Plus, you’ll be networking with hundreds of industry colleagues at the Show, which

is owned and produced by the Texas Restaurant Association, the advocate and resource for the more than 57,000 restaurant locations that make up the Texas foodservice community.

The Texas Restaurant Show offers up Texas-sized fun and opportunities for growth. After all, the Texas foodservice industry leads the country with $106 billion in revenues and is Texas' largest private sector employer, with nearly 1.5 million employees.

The Show’s opening evening event on July 14, the Lone Star Bash, will feature the Texas Restaurant Awards as well as signature dishes and cocktails from more than 20 esteemed chefs and 10 cutting-edge mixologists, each competing for the People’s Choice award for Best Dish and Craft Cocktail.

Make plans now to attend the actionpacked Texas Restaurant Show before early bird pricing ends on June 15. When registering, restaurant operators receive a free badge when entering code CFE24. For more information and to register, visit txrestaurantshow.com/attend.

Increase Your Score in 2024

Tips for upping your social media game like a pro

BY MARK SORENSON, CEO OF SOCIAL HIGH RISE

In 2024, if your business isn’t killing it on social media, you’re falling behind—it’s as simple as that. This is more than just showing off your dishes. It’s about using social media smartly to grab your customers’ attention and sway their dining decisions.

Consider this: A whopping 78% of what people decide to eat is influenced by social media. So, getting your social media game on point isn’t just nice—it’s essential. Your most profitable customers are on these platforms. A staggering 65% of your revenue comes from the top 25% of your loyal customers, who are the same people who follow you on social media. These are the guests who know your food, your vibe, and have opted in because they resonate with what you stand for. They aren’t just randos off

the internet. They are your regulars, your most important cohort. So, you cannot ignore them, and what you say to them matters!

In fact, social media is an incredibly powerful tool to influence guest behavior. With the right strategy, you can encourage your guests to dine more frequently—and spend more when they do. And if your guests aren’t being influenced by your content, they’re likely being influenced by your competitor’s content. No bueno.

Not to mention, in 2024, people want to spend their money with businesses that share their values. Showcasing your catering business’s values and culture on social media can significantly attract more customers—and help keep onboard those who are already feelin’ your vibe.

In this article, we’re cutting straight to it with seven no-nonsense, effective strategies to boost your foodservice business’s social media presence in 2024. Let’s do this!

Praise Guests Who Tag Your Business— They’re Gold!

When someone tags your business in their Instagram story or posts a drool-worthy pic of your signature dish on Facebook, it’s a big deal! These people are basically your unpaid marketing team. So, show some love back.

Like their posts, drop in a fun, lightweight comment, maybe even share it on your page. Make them feel like a VIP—because as far as you’re concerned, they are!

Your Guests Are Your Storytellers—Use That!

Let’s be real: Your customers’ posts are sometimes way better than yours are. Their real, unfiltered experiences, those candid shots of your food—pure Instagram gold. Instead of reinventing the wheel, start collecting this usergenerated content. Repost their stories, use their photos, and swipe their captions to help tell your own story. You can even use a quote from their 5-star reviews. Just be sure to give them credit when you can, and watch how their “seal of approval” brings more folks through your doors.

Reviews: The Good, The Bad, and The Opportunity

Online reviews are your secret weapon to credibility. Positive reviews? Thank them publicly and prove to potential customers how seriously you take customer service. Negative reviews? Don’t sweat it. Address it privately when you can, and publicly when you need to. Of course, be professional, show you care, and don’t be surprised when someone’s review goes from 2 stars to 4 stars. Remember, it’s not just about the complaint; it’s about how you handle it.

Pro Tip: How you respond to reviews is actually one of the things Google looks at when deciding to recommend you to someone searching for food on Google Maps. Responding to all your reviews makes you look good in the eyes of the king of search engines.

Get Listed, Get Found

You have got to be everywhere, full stop—Google, Yelp, TripAdvisor, you name it. Don’t forget about Apple Maps, Uber Maps and Alexa. (Raise your hand if you forgot about Uber and Alexa. You can put your hand down now.)

There are actually more than 80 different apps, maps and search engines that you need to keep updated with your latest hours, menu and amenities. Why? Because when someone’s googling “food near me,” you want to be at the top of the list. It’s not just about being found; it’s about being found easily, and if you neglect your presence on these sites, you will be found by fewer potential customers, period.

Swipe at Your Competitors’ Guests

This one’s a bit sneaky, but completely ethical. Check out who’s engaging with your competitors on social media. Give a like or drop a simple comment on one of their posts—because I guarantee your competitor isn’t doing it. And when you do, it will feel to them like you’re saying, “Hey. I see you, and I think you’re awesome. Wanna hang?” It’s amazing how quickly you can siphon loyalty away from your competition.

Too Busy Being Awesome? Outsource!

Running a restaurant is no joke, and in 2024, managing your social media is no longer optional. It’s a long-term strategy that requires consistent effort. If maintaining consistency seems daunting, it’s time to get some help. Are you posting at least 2-3 times per week on Facebook and Instagram? Responding to all your customer reviews?

Keeping your hours and menus updated across the internet? If not, you should hire a pro to do it for you. Hire an agency or PR company or local freelancer. There are experts out there who live and breathe this stuff—let them work their magic. Meanwhile, you can focus on what you do best: keeping your kitchen hot and your customers happy.

AI: Your Techy Best Friend

New AI tools are popping up every day, and we should all be thanking our lucky stars. They can be incredibly useful in helping you to do 10 times more than you could without them. But, it’s still a bit wild, wild west out there, meaning that while there are a lot of great AI tools, there are also some crummy ones. If you’re just starting out, my recommendation is to sign up for ChatGPT and get their paid subscription. Use it to generate post ideas, craft witty content and respond to reviews. But remember, it’s artificial intelligence. AI is smart, but it doesn’t know your brand’s vibe like you do. So, when you use it, be sure to review what it writes before you publish or your review responses might make you sound like a cross-eyed clown.

Conclusion: Your Blueprint to Social Media Mastery

So, there you have it. You’re now fully equipped to manage your business’s social media presence like a pro! With these strategies now in your pocket, there are no more excuses. It’s time to pump up the jam, attract more guests and keep your tables full. Implement these ideas and watch your social media turn into a guest magnet. Let’s make 2024 the year your company shines online!

ABOUT THE AUTHOR

Mark Sorenson is the founder and CEO of Social High Rise. He and his team work exclusively with restaurants to manage their social media and customer reviews. Before that, Mark was the founder of Karmakey, which provided a digital loyalty solution for restaurants. Mark is an active mentor to aspiring entrepreneurs and a champion for women in leadership. He’s also a husband, father, cancer survivor and distance runner.

For more information, visit socialhighrise.com

To prepare for the Olympic Games in Paris, Behind the Scenes Catering and Events has been testing such dishes as Warm Asparagus and Miso Soup. The team often travels to Paris to source local products (opposite right).

The Power of Community

ICaterer members of ECEP share best practices to help each other succeed

BY LIESE GARDNER

n 1937, author Napoleon Hill coined the term “master mind” in his influential book Think and Grow Rich, which has sold more than 20 million copies. “Success does not come without the cooperation of others,” said Hill—a concept that has motivated generations of business leaders to share best practices, exchange ideas and thus create more wealth.

A new catering industry group, Elite Catering + Event Professionals (ECEP), is harnessing the power of the master mind for the benefit of its members. The group got its start in 2021, in the midst of the COVID pandemic, when executives from four companies came together to elevate the battered catering and events industry through innovation, education and advocacy. Founding members include:

Susan Lacz, CEO of Ridgewells Catering in Bethesda, Maryland (ECEP’s inaugural president)

Michael Stavros, partner and vice president of business development of M Culinary Concepts in Phoenix (ECEP’s inaugural vice president and current president)

Brandon Maxwell, co-founder and CEO of M Culinary Concepts

John Crisafulli, president of Behind the Scenes Catering and Events in San Diego

Adam Noyes (CEO) and Ben Witte (COO) of Proof of the Pudding in Atlanta

ECEP members go through a vetting process to attain membership, with just one or two companies added each year.

Together with an additional 11 charter member companies, ECEP’s members represent more than $450 million in annual revenue and employ thousands of workers.

“The pandemic revealed our industry’s need of advocacy, leadership and collaboration,” says Lacz. “The ideas and best practices shared by this group helped me—and all ECEP members—navigate through the pandemic.”

ADVOCACY AND EDUCATION

Early on, ECEP established a partnership with the National Automatic Merchandising Association (NAMA) and its professional lobbying arm to secure a voice in Washington. This alliance was solidified through the efforts of ECEP member Scott Halloran, CEO of Trolley Hospitality Companies and a fellow NAMA member.

As a part of NAMA, ECEP made its presence felt in Washington on various issues directly impacting catering and hospitality businesses. These matters ranged from addressing cannabis catering concerns in California to tackling nationwide issues like catalytic converter theft and advocating for the Employee Retention Tax Credit.

During the annual ECEP Symposium—the third of which took place in March in Charleston, South Carolina—members receive updates on congressional activities and engage with a diverse lineup of presenters representing various industries. This educational event serves as an extension of the group’s regular monthly online meetings, offering a broader scope of knowledge-sharing. Importantly, it extends its reach beyond business owners by including team members from various departments, such as operations, culinary, marketing and sales.

TRENDS

COLLECTIVE KNOWLEDGE

ECEP members go through a vetting process to attain membership, with just one or two companies added each year. Just as followers of the original master mind concept helped each other survive and thrive after the depression, ECEP members share best practices as hedges against events such as another pandemic, economic fluctuations and whatever else might come their way.

ECEP members excel in various ways, helping others in the group who follow their lead. Examples include:

1. Sustainability

All great cuisine begins in the dirt. Although this isn’t something guests think about, it’s something the team at M CULINARY CONCEPTS thinks about all the time. Their commitment to sustainability starts at the core of the food cycle—with honeybees, worms and a healthy obsession with dirt.

“We began thinking very seriously about this in 2011, when we began a zero-waste challenge working on the Waste Management Phoenix Open,” says M Culinary’s Stavros. “Our sustainability focus has shifted from direct efforts [such as recycling] to an expanded focus on the food cycle itself.”

M Culinary has been eagerly exploring avenues to become beekeepers, since the survival rate of bees is

M

in danger. Stavros has looked into starting a program on property through Alveole, a Canadian company that promotes urban beekeeping, and is considering supporting The Bee Cause Project, which offers a variety of beekeeping grants to schools and nonprofit organizations.

While bees get a lot of media buzz these days, not as many talk about worms. Yet worms are an important part of the food cycle, helping to produce vitamin-rich compost that aids in food production.

M Culinary chefs collect food scraps during pre-event prep, and food waste from post-event clean-up, and donate them to the Arizona Worm Farm, which uses the material to feed worms. The worms are then fed to chickens, whose eggs are sold to the public—with proceeds donated to local charities. The Worm Farm also produces mulch, which is sold to local farmers, landscapers and home gardeners.

M Culinary also packages up excess food from its events—food that hasn’t been served or exposed to the public— and donates it to Waste Not, an Arizona nonprofit. Waste Not picks up the food and distributes it to shelters and other nonprofits that help Arizonans facing food insecurity. Every pound of rescued food feeds at least 1.25 people. M Culinary donated more than 48,000 pounds of food in 2023.

Culinary’s sustainability efforts include donating food scraps to the Arizona Worm Farm, which feeds the material to worms, which in turn are fed to chickens.

2. Large-Scale Events

ECEP members regularly exchange valuable insights for managing significant events. John Crisafulli, chef and owner of BEHIND THE SCENES (BTS) in San Diego, is especially skilled in this, having successfully catered 12 Olympic Games. He generously shares the detailed processes he and his team employ when developing menus, handling logistics and sourcing local products for the upcoming 2024 Olympic Games in Paris.

BTS’ primary mission involves crafting culinary delights for broadcasters and media personnel. They are also collaborating with sponsors to curate VIP hospitality experiences. Between now and the Paris Games, Crisafulli—along with Chef Melissa Chickerneo and their dedicated team—will be making regular visits to Paris to meet with

vendors, ensure the integrity of the supply chain, taste-test various prepared items sourced from local markets, and collaborate with the Paris organizing committee to establish temporary kitchens.

They will also oversee the recruitment and training of hundreds of local staff. These personnel will handle a wide range of responsibilities, from providing meals to the working crew to delivering VIP hospitality services for athletes and heads of state. Additionally, the team will coordinate their efforts with the sustainability goals and guidelines set forth by Paris 2024.

3. Unique Food Presentations

BUTLER’S PANTRY in St. Louis leans into client themes to create unique food presentations and get guests talking at events. These small touches are also what make a dining experience memorable.

“For a James Bond-themed party, we were drawing specific inspiration from the Macau casino scene in Skyfall,” says Maggie Barton, CEO of Butler’s Pantry. “The menu needed to have whispers of Asian influence, while offering moments of mystery and surprise.”

To set the tone for the rest of the experience, the concept of the Disappearing Vegetable Dumpling was born. Guests were served bowls of dehydrated dumplings. The team returned to tables to pour hot tea from antique pots into each bowl. As diners watched, the wonton wrappers vanished, leaving the vegetable filling rehydrated and an entirely new starter of soup created. Summarizes Barton: “It was a hit!”

Left: The Disappearing Vegetable Dumpling dish from Butler’s Pantry, before being hydrated and turned into soup. Below: Behind the Scenes’ preparation for the Paris Games involves sourcing items from local markets.

TRENDS

4. Inspired Marketing

To show off a recent brand refresh, 24 CARROTS in Costa Mesa, California, created mini 24 Carrots trucks for attendees at a hospitality workshop.

“It was the perfect gift to represent our catering and event services,” says Carizza Rose, 24 Carrots’ director of marketing and creative. “Off-site catering involves a choreographed dance of logistics that is packed up into a truck (or a few), perfectly packaged for each guest, and it takes a full team to deliver an exceptional experience.”

The gift was designed with multiple surprises—inside each truck was a stack of churro Rice Krispie treats on top of a custom mini pallet. “We wanted to convey that we pay attention not just to details but to people, and the efforts that we’ll take to put a smile on our guests’ faces,” says Rose. “We measure successful branding not by the logo on the trucks or the engraved mini pallets, or not even by the truck license plate that had our founding date on it, but rather by the impact that we make daily: to our clients, partners and especially each other. Our goal is to create and inspire. Our passion for doing so comes through in truckloads.” 

For more information on ECEP, visit ecep.org

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.

Norm Bennett (left), founder and president of 24 Carrots, holds a mini truck created to show off the company’s brand refresh.

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Brave New Kitchens

Professional kitchen design and equipment are evolving with the times

BY SARA PEREZ WEBBER

When it comes to designing professional kitchens, “efficiency and flexibility will never go out of style, regardless of the trends,” says Marisa Mangani, president of MISE EN PLACE DESIGN in Sarasota, Florida. “It’s all about making money, saving steps, minimizing labor and having built-in flexibility to account for menu changes and staffing changes.”

Mangani has been designing kitchens for nearly 30 years, primarily for country clubs, hospitals and senior living facilities. And while operators’ goals of being efficient and flexible haven’t changed over time, the way they achieve those goals certainly has.

These days, efficiency usually translates into kitchen equipment that can do more with less human labor—often accomplished with AI and hightech features. “Robots are getting more and more known,” says Mangani.

Indeed, technology is transforming what’s possible when it comes to food-and-beverage offerings. Mangani knows of one hospital,

for instance, that is testing a grab-and-go concept without any staff. The concept utilizes Amazon’s Just Walk Out technology, which the company recently expanded to healthcare facilities. Hospital staff members scan their badges when entering the store, and they’ll be automatically charged for purchases when leaving. Visitors can also use the service by using their credit/debit cards or mobile wallets. The technology allows facilities to offer round-the-clock food access.

TECH ADVANCEMENTS

The 2024 recipients of the National Restaurant Association’s KITCHEN INNOVATIONS (KI) AWARDS also demonstrate the dramatic effect technological advancements are having on foodservice equipment. “The evolving landscape of technology—including developments in AI, robotic solutions, autonomous ordering and customer service—has elevated the KI Awards to expand beyond back-of-house operations to also recognize innovations that offer labor, waste and energy savings,” said Tom Cindric, president of the National Restaurant Association Show.

Among the 25 KI award-winners are the PizzaBot by Lab2Fab, which automates the pizza-making process, from formed dough, application of sauce and toppings, to fully baked; the Robotic Auto Seasoning and Auto Packaging Station by Atosa USA, which robotically seasons, portions and packages French fries; and the CHEFTOP-X Digital.ID combi oven from UNOX, which features an optical sensor that allows it to recognize foods and start cooking programs automatically, with AI that asks for feedback on cooking results and gives consumption tips to reduce users’ environmental footprints.

Mise en Place Design’s portfolio includes both fullservice (left) and quick-service (below) restaurant kitchens.

TRENDS

MULTIFUNCTIONAL EQUIPMENT

Doing more with less also means that kitchen appliances and equipment are increasingly multifunctional. MEIKO, for example, recently unveiled its bottle washing system, which transitions a MEIKO dishwasher, the M-iClean UM/ UM+, into a bottle-washing machine in under 5 minutes. The bottom wash arm is replaced with the adapter, and the standard dishrack is exchanged for the MEIKO bottle rack.

MEIKO’s adapter system uses separate, sealed channels to first send wash water, and then rinse water, to specially

designed nozzles positioned at the opening of each bottle in the rack. This guarantees that the full power of the jet sprays inside the bottle, ensuring that every surface of the bottle is hygienically cleaned.

Since more hotels, restaurants and event venues are making the eco-friendly move to serve beverages in reusable bottles rather than single-use plastics, MEIKO’S bottle washing system solves the problem of how to clean those bottles—up to 640 of them each hour.

“MEIKO’s bottle washing system is the go-to tool for quick and easy cleaning of reusable bottles—no more bottle brushes, washing by hand or ineffective results,” says Steve Grahs, MEIKO’s central regional sales manager. “This system is specially designed to clean and thermally sanitize the inside and outside of standard-sized reusable bottles. The operator will instantly see time and labor savings in addition to consistent, sparkling results.”

MEIKO’s bottle washing system can clean up to 640 glass bottles per hour.

EASE OF USE

Manufacturers are also helping operators streamline operations with equipment that’s easier to use. The new Drop-In Induction Dry Well from HATCO, for instance, uses induction technology to offer an energy-efficient, plumbing-free solution for keeping foods at their proper serving temperature.

The dry well saves operators time compared to a wet well, which is more labor-intensive. Operators don’t have to worry about de-liming or water lines, for example.

“The Drop-In Induction Dry Well replaces the traditional wet hot food well, and it is very easy to operate,” says Stuart Sharp, Hatco dealer sales manager. “One of the best features of the well is how it’s designed for use with stainless-steel food pans, so there is no need to get specialized induction pans for it.” The well features two heat zones that can be synchronized or used separately, two temperature sensors for each heat zone, precise temperature controls and many other beneficial features.

MORE KITCHEN TRENDS

Not surprisingly, the COVID pandemic ushered in some operational changes that are here to stay, affecting the way kitchens are being designed. An example at country clubs is outdoor dining. “Club remodels are including outdoor dining as a permanent feature, making it more temperaturefriendly in the summer,” says Mangani. “Kitchens have to accommodate the extra seats, which are farther away from the kitchen, so there need to be more service stations.”

There’s also a positive trend for kitchen employees that came about due to the labor shortage ushered in by the pandemic: Many foodservice operators are paying more attention to the working conditions in their kitchens.

“Clients have become more aware of employee retention and employee happiness,” says Mangani. “The competition to have good employees is really steep, and I’m finding that clients are more aware and willing to spend a little more for bigger and better employee lounges, for example. They want to take care and make it nice for their staff.” 

Hatco’s Drop-In Induction Dry Well keeps foods at their proper serving temperature.

A TALE OF TWO KITCHENS

How top caterers on the East and West coasts realized the need to gut the past to make room for the future (not to mention cold blasters)

AND SO IT BEGINS

BY LIESE GARDNER

Picture this…you’re envisioning the future of your business over the next five years. It’s brimming with exciting possibilities—increased client satisfaction, large-scale events, a cohesive team, fruitful brand collaborations and even a kitchen renovation. Screech! All was going well until that last one.

While a kitchen renovation may be high on the wish list, it often gets relegated to the backburner due to cost, disruption and the time you know it will take. And yet, it’s often a major key to growth.

Consider the stories of RIDGEWELLS CATERING in Washington, D.C., and 24 CARROTS CATERING & EVENTS in Costa Mesa, California, two of the largest caterers in the country. The first stands on the precipice of a significant renovation. The latter has been basking in the success of its extensive renovation since 2018. Both owners understand that while kitchen rehauls present many challenges, the investment will pay off for years to come.

The beginning stages of any renovation are much the same. The plans percolate in your dreams, then come alive in discussions with the kitchen team. They’re set down on paper, and—finally—details are drawn up in the offices of architects, lawyers and city planners. All before one nail has been hammered.

That’s where Susan Lacz is now. Lacz is owner of Ridgewells, one of the largest privately held catering firms in the United States.

Founded as a family business in 1928, Ridgewells Catering made a name for itself early on, providing catering services to more than 18 presidential inaugurations, and boasting a client list that includes the Pentagon, Fortune 500 companies, educational institutions, world leaders and thousands of Washingtonians.

Ridgewells has expanded to include a Major Events division, through which it has catered more than 29 U.S. Open Men’s Golf Championships, three U.S. Women’s Open Golf Championships, three Super Bowls, the AT&T Golf Tournament and more. In the 1990s, it created a program for lunch services to private schools and corporations, and in 2001, established Haute Catering by Ridgewells, exclusively providing all food and logistics for catered events and meetings at the U.S. House of Representatives and other agencies requiring union staffing. In 2009, it launched Purple Tie by Ridgewells, a hospitality staffing agency.

That’s a lot of gourmet food to be prepared and delivered! Especially when you consider that this extensive portfolio of clients and events, coupled with venue operations, has been managed within limited kitchen space.

Architects at 24 Carrots meet during construction of the new kitchen.

STARTING FROM SCRATCH

Situated in an area zoned for light industrial but nestled in a high-end residential zone in Bethesda, Maryland, Ridgewells faced spatial constraints. Recognizing the need for an upgrade, Lacz personally acquired the company’s property with a partner in 2019 and oversaw a comprehensive renovation of the offices. Stripping everything down to the two-by-fours, the reconstruction incorporated state-of-the-art electrical, HVAC, a tasting room and modern design elements.

The renovated space now boasts expansive glass features and cutting-edge technology. The 9,000-square-foot office space, once comprised of seven separate buildings, emerged from the remnants of the old laundry, linen room and office spaces. Predominantly white with accent walls in lime green and Ridgewells purple, it now has the appearance of a headquarters belonging to a high-tech company.

Lacz notes a significant advantage of the renovation: the ability to attract top talent and media to their offices. The upgrade has transformed not only the physical workspace but also the perception of Ridgewells as an innovative business.

Emboldened, Lacz turned her attention to the kitchen. All the drawings had been made for a new 12,000-square-foot kitchen with all the fixings—a designated sandwich and school lunch area, a bakery, storage, dishwashing, blast chillers and more. The team had consulted with Savoy Brown Food Service Consultation on flow and new equipment. “I have a beautiful kitchen layout ready to go,” Lacz says. Plus, there were plans to build up, adding two stories for a separate warehouse and outdoor space.

“We were getting ready to break ground when the architect said, ‘You know, I think it might be better if we tear it down,’” Lacz says. It was the equivalent of a cold shower, but no doubt a smart move and, in the long run, more cost-effective. Lacz hopes to break ground on the new building this year.

The famous Ridgewells purple was used as a design and branding element in the new office space. The upcoming kitchen will incorporate the same clean aesthetics.

Changes, stops, starts and pivots are all part of a renovation, and her experience with the main office building has given Lacz the construction savvy necessary to rethink and retool. She also remains inspired by other caterers’ projects.

“When I got ready to create plans for our kitchen, I started by visiting several industry colleagues and other members of Elite Catering + Event Planning, such as 24 Carrots and M Culinary,” says Lacz. “They all have different footprints than we do, but I got great takeaways from them all. At 24 Carrots, I was impressed by the efficient kitchen layout and really loved their gorgeous tasting rooms. They set that all-important tone of luxury and service.”

CREATING SOLUTIONS IN A NEW SPACE

Norm Bennett, the founder of 24 Carrots, built the company’s current kitchen based on first-hand experience. A former chef, he mapped out the entire building to cater to the evolving needs of the business.

Founded in 2004, 24 Carrots moved to a new location in 2009. By 2016, however, sales were soaring, signaling the need for an even larger space and a new chapter. So, the company acquired a 40,000-square-foot property and embarked on a comprehensive renovation project, completely transforming the space from the ground up. The ambitious undertaking was completed in 2017, and by November of that year, the company had seamlessly transitioned into its new headquarters.

Before construction, Bennett, along with CEO Laura Fabian and key members of the leadership team, collaborated with building architects, ensuring that every aspect of the new space was not just an upgrade but a solution to past limitations. “Everything that didn’t work in the old space, we changed in the new one,” he says.

Although clients will rarely see most of the 12,000square-foot, state-of-the-art kitchen, there are two spaces within the kitchen area they will experience—the tasting rooms, which have proven to be an unexpected cornerstone of 24 Carrots’ remarkable success

within the Southern California event market, setting the company apart from its competition.

The two tasting rooms are beautifully appointed and feature a large chef’s table window into the kitchen. Copper pendant lights adorn both the tasting room and the pristine kitchen. In this stylish setting, guests sit comfortably at a long table for their private tasting. Hanging on the walls are photos of the company’s creative approach to cuisine and a plasma screen to customize the presentations.

“When we started, other catering firms were doing quarterly tastings for 10 couples, or 20 people,” says Bennett. “We wanted to do them individually for each couple. As soon as we started doing that, we got very busy. We now do 20 to 30 events a weekend and over 600 tastings a year.”

This translates to an impressive six tastings daily, four days a week, between the two dedicated tasting rooms. The tastings are staggered, with a dedicated staff assigned to each room. This strategy has been a gamechanger for the company.

BUILDING A MASTERPIECE

The scope of 24 Carrots’ extensive culinary operations demanded nothing short of a kitchen masterpiece. The design prioritizes efficient flow and cutting-edge equipment—a necessity for the company’s constant influx and outflow of food destined for various venues.

The 24 Carrots kitchen design (above and right) is streamlined for maximum efficiency to handle the large amount of production. The space features two tasting rooms that are in continual use for private tastings (opposite top).

24 Carrots owns and operates five venues in Orange County and is preferred or exclusive at another 31 throughout Southern California.

A key feature of the kitchen layout is its streamlined process. Everything enters through one door and exits through another situated in a refrigerated section, which serves as the quality-control checkpoint for all outgoing items. Additionally, a third incoming-only door facilitates after-hours access, enabling staff to return with food and equipment after events without disrupting the main building.

The kitchen is strategically divided, featuring a separate cold kitchen with enhanced insulation and three refrigerators within the room. Connected to a walk-in, this area can essentially transform into a 2,000-square-foot refrigerator. A dedicated pastry department boasts its own freezer, baking oven and a built-in double proofer. To facilitate diverse cooking processes, movable full-size combi Alto-Shaam ovens are employed, complemented by a blast chiller that accelerates the cooling process—crucial for compliance with health department standards.

Among the specialized equipment are large Swiss braisers and steam kettles, adding versatility to the culinary arsenal. The kitchen also houses standard equipment such as grills, fryers and convection ovens, ensuring a well-equipped space to handle the daily demands of producing a substantial volume of highquality food.

With this much firepower in the kitchen, Bennett estimates that 24 Carrots is on track to have even more substantial growth this year and beyond.

Both Ridgewells and 24 Carrots recognize the pivotal role of a well-equipped and strategically designed kitchen, and have committed the time, energy and financial resources necessary to achieve it. While they’re strategically investing to maintain their stellar reputations, they’re setting the stage for future expansion and success. 

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

Flavors in the Chicken Katsu

Bao at pastaRAMEN include teriyaki basil pesto, limone, parmigiano and basil nitsume.

NextGeneration Classics

European cuisines are evolving stateside and growing in popularity, with restaurants adding modern twists to traditional dishes

BY SARA PEREZ WEBBER

At the hard-to-get-into pasta RAMEN in Montclair, New Jersey, diners don’t have to decide if their meal will include Italian flavors or Japanese flavors. They’ll get both in such crowd-pleasing dishes as Cacio e Pepe Gyoza and Temomi Ramen Shrimp Scampi.

The pastaRAMEN menu celebrates Wafu Italian, which combines techniques and flavors from both Japanese and Italian cuisines. The Calamari Fritti appetizer features spicy miso crema, nitsume and shiso, for example, while the Pork Chop Scallopini adds an Italian flair to tonkatsu, a Japanese pork cutlet.

Cofounder and chef-partner Robbie Felice—who helms two additional Italian restaurants—discovered Wafu when he was “looking for any possible way to be different in our saturated industry,” he says. “I really loved it because it’s not fusion; it’s in a league of its own. It is super common throughout Japan and even Italy.”

The restaurant exemplifies a major 2024 food trend in the U.S.: European 2.0. Classic European cuisines such as Italian are evolving stateside and growing in popularity, according to food-and-beverage market research firm DATASSENTIAL , which identified the trend.

“On the rise is a new generation of Italian, Greek, French and other European concepts that showcase what it means to offer a modern, European-inspired experience,” says Jaclyn Marks, senior publications manager and trendologist at Datassential. “They’re opening all over the U.S., displaying new ideas, next-generation ingredients and dishes that are lesserknown to U.S. consumers, interactive experiences influenced by eatertainment, a less formal atmosphere, and sometimes even in combination with other global cuisines.”

For Felice, who partnered with Montclair Hospitality Group to open pastaRAMEN in early 2023, tapping into the European 2.0 trend is paying off in spades. “I am so grateful for the past year,” he says. “We have been completely booked—filling up months in advance.”

From top to bottom: pastaRAMEN’s Kezuri Ramen alle Vongole; Temomi Ramen Kurobuta Sausage Ragu & Broccolini; Temomi Ramen Shrimp Scampi; and Udon all’ Amatriciana

Opposite page, clockwise from top left: pastaRAMEN’s Spicy Tteokbokki Gnocchi Alla Vodka; Tonkotsu Porchetta; and Cacio e Pepe Gyoza Fritti

Gruel Britannia's menu includes traditional British offerings—such as the very popular afternoon tea (above) and roast beef and Yorkshire pudding (opposite top)— as well as more eclectic fare, such as pavlova (opposite bottom).

Flavors From Across the Pond

In Fairfield, Connecticut, the British-inspired cuisine served by GRUEL BRITANNIA has gained a devoted following. Every week, for example, chef and owner Karen Hubrich sells more than 200 pounds of bangers, or English sausages.

Hubrich says there’s “no question” that consumers are gravitating more toward European cuisines, and that the reputation of British food in particular has improved greatly in the last 15 years. Amidst a profusion of Mexican, pizza and Chinese eateries in Fairfield, Gruel Britannia has carved out a niche for itself as offering something different. Since opening five years ago, the restaurant’s growth has been “unbelievable,” says Hubrich. “I guess because we are very unique and quirky. It’s like eating in my kitchen.”

In her homey 35-seat restaurant, with scrubbed pine floors and mismatched china, Hubrich offers updates on British classics. The modern mushy peas served with the customer-favorite fish and chips, for example, are lighter than the traditional version, made with fresh-frozen peas instead of marrowfat peas, and pureed with mint, vegetable stock and a little butter.

Customers love Gruel Britannia’s traditional afternoon tea, with finger sandwiches in such varieties as smoked salmon, egg salad and coronation chicken salad alongside an array of sweets, like mini loaded scones and chocolatelemon curd tart. Yet the menu also includes such global flavors as gluten-free Thai Chicken Meatballs, and mashups like the Shepherd’s Pie Empanada and the Britannia Burrito, with back bacon, bangers, scrambled egg, avocado, aged cheddar and curry ketchup.

“A lot of Brits come here that have withdrawal symptoms,” notes Hubrich, who adds that other customers seek out Gruel Britannia when they are embarking on or returning from a trip to the U.K.

Continental Cravings

There’s no doubt that Americans traveling to Europe—which as of November 2023 had jumped 28% compared with 2022, according to air travel statistics compiled by the U.S. National Travel and Tourism Office—come back home craving the food they tasted while vacationing. “With consumers traveling again post-pandemic and tourism booming in countries like Greece, stateside consumers returning from travels to Europe may seek out more modern European concepts in their home country,” notes Datassential’s Marks.

They’ll find it in such restaurants as THEÍA in Los Angeles, where owner Max Simon was himself inspired by a trip to Mykonos to create a restaurant experience that blends Greek cuisine with nightclub-like entertainment. Customers wait weeks for a reservation at Theía, where their night will include a D.J., belly dancers, live music and even the chance to break a plate while yelling “Opa!” (The Breaking Plates Menu ranges from five plates for $75 to 40 plates for $400.)

The food and drink are part of the entertainment, with dishes like the Smoked Rack of Lamb smoked tableside underneath a glass dome and cocktails designed to be Instagram-friendly—the Dr. Jekyll and Mr. Purple, a twist on the margarita, changes color with the addition of butterfly pea flower tea, for instance. Yet the menu is grounded in the basics, with ingredients and wines sourced locally. “You can make really good Greek food as long as you stay simple with good ingredients,” says Simon.

Many Theía customers “either went to Greece or want to go to Greece,” observes Simon, a native of France. “But American flavors

are different than European flavors. If you open a restaurant in America, you have to be able to please American tastes.”

For example, the tableside-prepared Greek salad includes lettuce—not authentically Greek but what Americans expect. Simon also points to Theía’s Saganaki appetizer, with kasseri cheese that’s flamed tableside. “It’s actually nouveau Greek because it was created in Chicago in the ’70s,” he says. “It’s a very visual dish and very tasty—almost fried cheese, with lemon juice and ouzo.” Another example is the Truffled Moussaka, which elevates the traditional beef and eggplant dish with truffle oil and shaved truffle on top.

Theía's Smoked Rack of Lamb (above) is smoked tableside, while the Dr. Jekyll and Mr. Purple cocktail (opposite) turns color with the addition of butterfly pea flower tea.

CrowdPleasing Tapas

Fred Castellucci’s love of Spanish cuisine and culture inspired him to open THE IBERIAN PIG in Decatur, Georgia, in 2009. “The energy is everything, and the food is so easily crowd-pleasing,” says Castellucci, CEO of Castellucci Hospitality Group (CHG). “The famed jamón ibérico was one of the best things I’d ever tasted, and I knew if we built a restaurant around it, we could make people really happy.”

His instincts were right, as CHG has now expanded The Iberian Pig to Atlanta’s Buckhead neighborhood and to Nashville. Menu items are designed to be shared, with a variety of tapas that include many vegetarian and gluten-free options. Some are traditionally Spanish, like Pan Con Tomate and Patatas Bravas, while others are inspired by the ingredients of the Iberian Peninsula, like the Ibérico Mac N Cheese. A selection of cheeses and charcuterie, plus larger, more traditional plates like suckling pig and the customerfavorite paella round out the menu.

Castellucci says he’s noticed an uptick in customers talking about their vacations to Spain: “We love that people want to reconnect with their memories of travel through food and other experiences.”

Top-sellers include B.W.D. (Bacon-Wrapped Dates), served with romesco sauce; Ibérico Croquetas, filled with béchamel and served with sofrito aioli; Pulpo, or Spanish octopus, served with Canary Island potatoes; and Gambas al Ajillo, Argentinian red shrimp served with a sherry-garlic butter sauce. The new Nashville location offers some dishes designed specifically for the Music City crowd, like Pork Cheek Risotto.

“European cuisine is definitely evolving in the United States,” says Castellucci. “American food has always been an offshoot of the diversity of the people and cultures that make up the fabric of the U.S. to ultimately create something truly unique from a culinary perspective. I think now, combining these European cultures and cuisines with ingredients that are more sustainably available is finally becoming an accepted and celebrated practice.” 

For More Information

DATASSENTIAL

datassential.com

GRUEL BRITANNIA

gruelbritannia.com

THE IBERIAN PIG

iberianpig.com

pastaRAME N

pastaramen.com

THEÍA

theia-la.com

The Iberian Pig's menu includes many varieties of Spanish tapas (left) as well as curated cocktails (above right).

Managing Risk in 2024

What foodservice firms need to know about the latest operating pressures

BY KIM GORE, HUB INTERNATIONAL

The restaurant and foodservice industry ended 2023 on a high note as consumer spending was projected by Foodservice Equipment & Supplies to hit $845.7 billion, versus $790 billion in 2022. But that was without the lift of alcohol sales, and without factoring in the impact of inflation.

In fact, the new year will be marked by continuing operational pressures for the industry. While staffing shortages are a continuing point of pain, for example, just as concerning is the ability to boost sales and achieve profitability given the inflationary drag on costs and wages—and overall economic uncertainty.

Caution is the byword as the year progresses. The economic environment remains unsettled, especially as the presidential election presents uncertainty. Firms that tighten up their risk management practices will put themselves in a good position to get through the year successfully.

Among the pressure points for 2024 are the following:

1. Help wanted—still.

The hospitality industry overall 212,600 positions in 2023 from 2019 levels, but even so, workers are needed to get up to full staffing. In HUB International’s 2024 Outlook Executive Survey, 72% of industry respondents said the shortage is affecting their vitality. As a result, more than half are emphasizing recruiting this year.

3. Then there are less manageable, more worrisome risks.

Acts of God are difficult to plan for and a big threat to resiliency.

Climate change and its impacts bring that point home. Serious weather disruptions—whether winds, rains and floods or extreme heat—add to the costs of doing business, and insuring against related losses can be problematic. The industry can expect to pay 20% more for property insurance in 2024; rates for catastrophic perils in high-risk zones may escalate by as much as 70%.

Those that focus on providing a quality employee experience stand to improve their recruiting outcomes. This is a multi-faceted endeavor, but one place to start is with personalized benefits that respond to the individual employee’s work and home priorities. For older workers, that might look like beefed-up pharmaceutical benefits and a generous retirement plan. Younger employees? Telehealth and childcare support.

Wellness benefits go a long way with all employee populations, and that includes mental health services that respond to the industry’s high number of claims for these services. Many employers are augmenting their employee assistance programs accordingly, reducing recruiting costs and sick days while also boosting employee satisfaction.

2. Managing the more manageable risks.

Nuclear verdicts for dram shop law violations are creating a big problem for any establishment that serves liquor. Adequate liquor liability insurance is imperative. But it’s hard to get. And it’s costly. One South Carolina bar owner reported that his liquor liability costs skyrocketed from $5,000 to $60,000 in only three years.

To mitigate the risk of violations, an updated and documented training program is more important than ever. As 2024 progresses, employers should make sure their people understand the risks of over-serving, with training that underscores best practices in bar management.

On another front is the risk of wage and hour violations as more states reconsider their minimum-wage requirements. Management should take care to avoid some of the concerns arising, such as maintaining a fair pay gap between more experienced staff and minimum wage employees, and compensating fairly for tipped versus non-tipped work.

One of the impacts will be on employment practices liability insurance in 2024. Insurers are adding wage and hour exclusions to policies and reducing limits in response to class-action litigation filed by servers and other front-of-house staff.

Resorts, hotels or restaurant chains with positive loss history (particularly if located in CAT-prone areas) may benefit from joining a captive. Captives give access to insurance capacity that would otherwise be difficult to obtain. In addition, companies participating in a captive are entitled to share in any underwriting profits.

How to put your house in order

Catering and foodservice firms are well advised to consult a broker before their policies renew. It shows underwriters a commitment to managing risk reduction through plans for mitigating potential exposures and is an effective way to secure coverage at the best terms and prices. Some pointers:

• Lean into risk—thoughtfully. Factors such as high interest rates and nuclear verdicts make insurance more expensive. Alternative insurance vehicles like captives can provide access to insurance capacity. Your broker should guide you on insurance strategies aligned with your risk profile and budget.

• Increase workforce engagement through benefits. Hospitality companies with a benefits strategy based on personalization and fostering a quality employee experience (QEX) will boost engagement, have an advantage in recruiting and retention, and lower their risk as well.

• Transparency counts. Let your broker know what changes you’ve made to the business so there are no surprises at renewal. Exposures and insurance needs should be reviewed at least 90 days prior to policy renewal, so your broker can identify the best options. 

ABOUT THE AUTHOR

Kimberly Gore is the National Practice Leader of HUB International’s Hospitality Specialty Practice. She has over 30 years’ experience in the insurance industry with a specialization in hospitality and tourism clients. Kim is responsible for a strategic approach to carrier relationships, specialization and best-in-class service to benefit each client. Kim is an active member of the insurance community and was awarded the South Carolina Young Agent of the Year in 2010. For more information, visit hubinternational.com.

2024 Industry Shows

Northwest Food Show

PORTLAND, OR

Catering, Foodservice & Events recognizes our trade show partners for 2024.

Make plans now to attend these informationpacked events.

April 21-22, 2024

nwfoodshow.com

National Restaurant Association Show

CHICAGO, IL

May 18-21, 2024

nationalrestaurantshow.com

Summer Fancy Food Show

NEW YORK, NY

June 23-25, 2024

specialtyfood.com

Texas Restaurant Show

SAN ANTONIO, TX

July 13-15, 2024

txrestaurantshow.com

NACE Experience

DENVER, CO

July 21-23, 2024

nace.net

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

floridarestaurantshow.com