CFE-News May/June 2024

Peak Season

Take your tented events to the next level

500+ Exhibit Booths

5,000+ Owner/Operators

Largest State Food Show in US

4 Education Stages

60 Speakers Industry Bootcamp (7/13/24)

JULY 14-15, 2024

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

Rachael Soete, managing director of Culinary Canvas in St. Louis, explains how AI can help event pros enhance their services.

Follow these eco-friendly strategies from Culinary Software Services to ensure your foodservice business is serving sustainably.

Since 2011, Operation BBQ Relief has deployed to 106 disaster-affected areas, serving millions of hot meals to those in need.

international grilling traditions and flavors are catching fire.

SARA PEREZ WEBBER

for taking your tented events from functional to fabulous.

CONNIE JESKE CRANE

Photo by Blush Wedding Photography

HFrom TikTok to the Table

as social media inspired your menu recently? If so, you’re not alone.

Incorporating social media trends into restaurant menus and marketing is the top Macro Trend listed by the National Restaurant Association’s 2024 What’s Hot Culinary Forecast. “Social media is making foodies of us all,” said the report. “Viewers help restaurant fare go viral and restaurants riff on online food fads, parlaying them into innovative menu additions or limited-time offers.”

Social media is also making the food world smaller, introducing people to culinary traditions and dishes from across the globe. It’s one of the reasons international barbecue is another top 2024 culinary trend identified by the What’s Hot forecast. On p. 28, you’ll find our feature article on caterers specializing in global barbecue styles that are winning new fans, including Brazilian, Korean and Argentinean. Plus, on p. 22, we’ve rounded up some Latin-inspired recipes for your next barbecue or outdoor event.

We cover a different kind of barbecue story on p. 20 in an inspiring article about Operation BBQ Relief, a nonprofit organization that deploys to disaster-affected areas, serving hot meals to people when they need it most.

Summer’s here, so in most places it’s peak season for tented events. If you’re looking for ways to take your tenting from functional to fabulous, be sure to read our feature article on p. 36.

Another trend affecting all industries is artificial intelligence (AI). On p. 12, Rachael Soete of Culinary Canvas explains how event pros can use AI to enhance their services.

Also in this issue of CFE, you’ll learn strategies for communicating with your Gen Z workers (p. 44) and tips for making your business more eco-friendly (p. 16).

Wishing you a summer season filled with successful events!

Cheers!

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

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More profitable businesses. Menu items that ignite curiosity. Progress toward transformational change across the global food system.

Plant Based World Expo makes it all possible, bringing more than 3,000 stakeholders together to spark new opportunities in a rapidly-evolving $11.3 billion market that’s projected to triple in the next ten years.

As the only 100% plant-based expo for retail and foodservice, this is where you can discover the better-for-you options that your customers are craving, taste mind bending (and mouthwatering) ingredients and gain insights from fellow foodservice professionals leading the way, under one roof for two days only.

Join the the global plant-based gathering for retail & foodservice professionals coming this fall.

PRODUCTS | PEOPLE | EVENTS | EXTRAS

Tepache

Looking for an on-trend drink to serve at your barbecues this summer? Try tepache, identified as an emerging beverage trend by the National Restaurant Association’s 2024 What’s Hot Culinary Forecast. Tepache, a fermented pineapple drink, dates to pre-Columbian Mexico, where it was originally made with corn. In the Aztec era, pineapples became the starring ingredient. Tepache is made from the pineapple rinds and core, fermented with brown sugar or piloncillo for about two to five days—the longer it ferments, the less sweet it is. It’s typical to add cinnamon and cloves, though many variations exist. Canned tepache manufacturer De La Calle, for example, offers such versions as watermelon-jalapeño, mango-chili and hibiscus-citrus. Tepache is commonly served by street vendors in Mexico, and it’s increasingly showing up as a cocktail ingredient in craft bars across the U.S.

New Data Shows Restaurant Tech Use Accelerating

Technology use in restaurants is accelerating, creating new touchpoints between restaurants and the consumers they serve, according to the National Restaurant Association’s Restaurant Technology Landscape Report 2024.

Key highlights of the report include:

• Expect to see more technology in the coming year; 55 percent of operators are planning investments to improve their service areas, while 60 percent are looking for technology that will enhance the customer experience.

• 16 percent of operators plan to invest in Artificial Intelligence (AI) integration (including voice recognition) in 2024.

• 82 percent of Gen Z adults are comfortable placing an order at a limitedservice restaurant with a smart phone app.

• 65 percent of all adult consumers would be comfortable paying their check at a full-service restaurant with a computer tablet at the table.

Restaurant operators are getting creative in how they expand technology offerings, paying close attention to consumer preferences, but generational differences persist. When asked how likely they’d be to interact with a tablet at the table, a solid majority of Gen Z adults, millennials and Gen Xers say they’d use these options but fewer than half of baby boomers said they would.

Compared with full-service and limitedservice options, the use of technology in the delivery segment is already baked into consumers’ expectations. They expect to be able to access, order, customize and pay for delivery orders through their computers or smartphones, and if they can’t, they’ll order from somewhere else.

For more information, visit restaurant.org.

Restaurant Events Rebrands Three Trade Shows

Restaurant Events LLC—the trade show management company which owns and operates The International Restaurant & Foodservice Show of New York, the Western Foodservice & Hospitality Expo and the Florida Restaurant & Lodging Show—is rebranding the three events to The New York Restaurant Show, The California Restaurant Show and The Florida Restaurant Show. Restaurant Events also owns the Pizza Tomorrow Summit, which is the largest pizza tradeshow on the East Coast and is co-located with the Florida Restaurant Show in Orlando, Florida.

“We were excited to acquire the leading regional restaurant events in May [2023] and are thrilled to announce our re-branding to better align with the marketplaces we serve in New York, California and Florida,” said Glenn Celentano, partner and CEO of Restaurant Events LLC. “The name changes are just one of several steps in our strategy to grow the events with a strong focus on meeting customer needs.”

For more information, visit therestaurantevents.com.

Following are the show dates:

The New York Restaurant Show (formerly The International Restaurant & Foodservice Show of New York) will take place March 23-25, 2025, at the Javits Center in New York City. The show is sponsored by the New York State Restaurant Association (nysra.org) and in partnership with the New York City Hospitality Alliance (thenycalliance.org). The event will be co-located with Coffee Fest New York.

The California Restaurant Show (formerly The Western Foodservice & Hospitality Expo) will take place August 25-27, 2024, at the Los Angeles Convention Center. The trade show is sponsored by the California Restaurant Association (calrest.org) and will feature a Pizza Tomorrow Summit Pavilion, with exhibits and three full days of U.S. Pizza Team Competitions; and will also be co-located with Coffee Fest Los Angeles.

The Florida Restaurant Show (formerly The Florida Restaurant & Lodging Show) will take place November 6-7, 2024, at the Orange County Convention Center in Orlando. The event is sponsored by the Florida Restaurant & Lodging Association (frla.org) and will be co-located with the Pizza Tomorrow Summit.

The Pizza Tomorrow Summit, which was launched in 2022, will once again be co-located with the Florida Restaurant Show. The event offers an extensive range of products from hundreds of vendors, a robust conference program, as well as entertaining and informative pizza competitions and demonstrations by the U.S. Pizza Team. The trade show and conference were recently recognized as one of the fastest-growing trade shows in the country by Trade Show Executive magazine.

Proof of the Pudding Named Exclusive Caterer for Clearwater Marine Aquarium

Proof of the Pudding—a leader in foodservice management and catering for state-of-the-art convention centers, sports and entertainment arenas, and college stadiums—was appointed the exclusive caterer for the Clearwater Marine Aquarium in Clearwater, Florida.

Proof of the Pudding will manage hospitality, food and beverage service for the aquarium’s Shark Bites Café, as well as all special and private events. The new partnership kicked off with the aquarium’s inaugural AquaGala on March 9, where 350 guests dined on a chef-curated menu including sustainable seafood and ocean-inspired flavors.

In other Proof news, the company—Atlanta’s largest caterer—signed a long-term lease for a purposefully

designed 10,000-square-foot event venue on the top floor of 8West, a mixed-use project in West Midtown, Atlanta. The new space is set to open its doors by early fall 2024. Proof of the Pudding was also recently named the exclusive hospitality services provider for the Memphis Sports and Events Center (MSEC) in Memphis, Tennessee.

For more information, visit proofpudding.com.

Proof of the Pudding kicked off the partnership by welcoming 350 guests to the aquarium’s inaugural AquaGala on March 9. The elegant affair featured signature cocktails and a chef-curated menu including sustainable seafood and ocean-inspired flavors.

OVG Hospitality Debuts All-Star Food Lineup for Minor League Baseball Stadiums

To elevate its concession stand selections and catering experiences, OVG Hospitality has launched a lineup of signature food items for many of its minor-league baseball partners. OVG Hospitality, a division of Oak View Group, manages the hospitality services at more than 20 minor-league baseball stadiums.

“Food is an integral part of the ballpark experience, and we challenge our chefs and team members to create exciting, signature food items that put a twist on a hometown favorite,” said Ken Gaber, president of OVG Hospitality. “We pride ourselves in providing high-quality, locally sourced food options to the delight of our client partners and their fans.”

Examples of new concessions items include: Advent Health Stadium in Rome, Georgia, home of the Rome Emperors:

• Julius’ Catch: Three succulent fried catfish filets paired with crispy malt vinegar fries, served in a souvenir helmet

• The Brutus Burger: A towering double bacon cheeseburger with lettuce, tomato, onion and a side of signature Brutus Sauce, served with golden fries in a souvenir helmet

This page, clockwise from bottom left: Brutus Burger; Julius' Catch; Lumpia; and Funnel Cake Fries. Opposite page, clockwise from top right: Al Tuna Fries, Trax Fries and Rail King Fries; Pulled Pork Mac n Cheese; Peanut Butter and Jelly Bacon Hot Dog; BBQ Frito Pie.

Harbor Park in Norfolk, Virginia, home of the Norfolk Tides:

• Funnel Cake Fries: A playful twist on the classic fairground treat, dusted with powdered sugar and served with a side of warm, gooey dipping sauce

• Lumpia (beef or vegetable): Crispy, golden-brown spring rolls filled with savory beef or a medley of fresh vegetables, served with sweet-and-sour dipping sauce

Momentum Bank Ballpark in Midland, Texas, home of the Midland RockHounds:

• BBQ Frito Pie: Crunchy Fritos corn chips smothered in tender BBQ pulled pork, creamy melted cheese and tangy BBQ sauce, with a topping of sour cream and green onions

• Peanut Butter and Jelly Bacon Hot Dog: A juicy hot dog nestled in a fluffy bun, draped with crispy bacon and drizzled with creamy peanut butter and jelly

Peoples Natural Gas Field in Altoona, Pennsylvania, home of the Altoona Curve:

• Three types of “Mascot” Fries: Al Tuna Fries, infused with a tantalizing seafood seasoning, and topped with a velvety Monterey Jack cheese sauce; Trax Fries, loaded with hearty chili and smothered in gooey melted cheese; and Rail King Fries, piled high with succulent slices of cheesesteak and smothered in melted cheese, with an optional topping of sautéed peppers and onions

Excite Ballpark in San Jose, California, home of the San Jose Giants:

• Pulled Pork Mac n Cheese: Creamy mac n cheese crowned with tender, smoky pulled pork

For more information, visit oakviewgroup.com.

Saying “I Do” to AI

Event professionals are finding innovative ways to enhance their services by creatively using AI tools

BY RACHAEL SOETE, MANAGING DIRECTOR OF CULINARY CANVAS

Above: AI can create a visual mockup of a wedding party or rehearsal dinner table, such as this design incorporating seasonal fruits, simple plating, elegant linens and warm-toned florals.

Artificial intelligence (AI) has been a hot topic in countless industries for years, but only recently have event professionals faced the reality and impact of the tool within their profession. Since COVID, clients are looking to reevaluate how and where they spend their money. Weddings and events have shifted toward DIY crafts and budgeting hacks, and AI has played a vital role in the process.

While there’s not much event pros can do to stop clients from seeking AI hacks for planning, there are ways to embrace the evolution. Following are four ways to say “I do” to AI.

BRAINSTORMING WEDDING PARTY AND BACHELORETTE THEMES

Brides are looking for more creative party themes for their bridal gatherings. AI can help curate a theme based on the party destination, vibe and personality of the bride. Event professionals in full-service consultation roles can use AI to help brainstorm theme execution, from destination bachelorette and bridal showers to welcome parties and rehearsal dinners—like an “Oysters and Pearls” shower in Charleston, South Carolina, or an “Avant-Garde Wedding” farewell brunch in Aspen, Colorado.

PRO TIP: Try typing in qualities of the bride and the wedding event to start with, adding details in subsequent asks as the AI system gets a feel for what you want, such as “Give me a farewell brunch theme for a bride who loves champagne for a destination wedding set in Aspen, Colorado.”

HOW TO INCORPORATE: Event pros can use the direction that AI gives as a starting point to perfectly plan the themed event. For example, caterers can easily incorporate the theme of “Oysters and Pearls” throughout a brunch menu, including a raw oyster bar with DIY topping options like “Bloody Mary,” lemon zest, ginger scallion, etc.; a tiered cake made from mini cupcakes, decorated with a vintage icing design and topped with edible pearls; and Champagne flutes with pearlescent edible glitter mixed in and stems tied with bows.

Incorporate the couple’s honeymoon destination into the signature cocktail menu with help from AI.

“It’s like gift boxing our food. Plus, we can deliver earlier since the food stays hot. Our drop-off catering clients LOVE the crates.”

TRENDS

Using AI as a brainstorming tool can help with creative ideas for food presentation at a wedding, like a cigar box for coconut shrimp.

HONEYMOON PLANNING

Some planners are adding honeymoon planning to their growing list of specialties, and AI can help tackle the hours of research that go into travel preparation— from finding the perfect destination to nailing down the tastiest spots to eat and best-rated excursions.

PRO TIP: To personalize the travel experience, add a few suggestions to your AI prompt that you think the couple might especially enjoy. For example, add personal notes to itinerary searches, such as “This is Rachael’s top pick for Rome hotels! She and her husband stayed at this property on their honeymoon and watched the sunset atop the rooftop every night.”

HOW TO INCORPORATE: For event professionals working with venues and caterers to plan details of the big day, suggest ways to incorporate the couple’s honeymoon into the food and drink. For a couple traveling to Thailand, a menu could include a build-your-own pad Thai station; a mango sticky rice bar with options like a passion fruit jam topping or plated with Thai chili oil; and a Thai basil lemonade cocktail or coconut milk and mango margarita.

WEDDING PLAYLISTS

Music streaming platforms have been tinkering with hyper-personalized playlists recently, but industry professionals can take it a step further and use an AI tool to help curate the perfect musical ambiance. (Bonus points for leaving out the entire “do not play at all costs” list!) It’s one less thing for a client to worry about and is an easy hand-off to the DJ or band hired to play.

PRO TIP: Help clients find the perfect soundtracks for all their wedding needs. Try asking the following: “Give me the top five instrumental versions of popular 2023 songs to walk down the aisle to.”

HOW TO INCORPORATE: Event pros can use the AI suggestions to outline the music schedule from start to finish. Pros can work with the couple to plan what songs fit their most important moments, like walking down the aisle, the first kiss and the father-daughter dance. A full timeline of the wedding could include notes suggesting when a slow song should accompany more intimate moments and when a pick-me-up tune is needed to energize the crowd, like post-dinner.

PHOTO

PERSONALIZATION

AI can help event pros find ways to incorporate a couple’s favorite things into the wedding, such as a palette that features their favorite colors and signature drink names from stops on their favorite European vacation.

PRO TIP: Get to know clients to understand their personalities, and their likes and dislikes. This will aid AI brainstorming sessions and help develop fully baked ideas after AI’s initial feedback.

HOW TO INCORPORATE: Professionals can suggest where to add personal touches in the wedding design. Examples include a palette that’s based on the place the couple got engaged; for Red Rock State Park in Sedona, Arizona, for example, colors such as dusty blue, desert beige, rustic reds, sunset yellows, rust, golden hues and metals. The couple’s hometowns and states can be reflected in the florals, such as irises representing Missouri. 

ABOUT THE AUTHOR

Rachael Soete is the managing director of Culinary Canvas, a company seeking to fill the innovation gap in St. Louis’ catering scene. She is the brain behind some of St. Louis’ most sought-after event venues, including The Noble, the historically rehabilitated space in the South Grand neighborhood, featured on The Knot as a premier wedding venue in the city; and the recently renovated Smith & Company

A graduate of the University of Missouri-St. Louis, Rachael is currently renovating The Ferdinand Herold Mansion in Benton Park alongside her husband Rob Soete. When she isn’t exploring interior design or caring for her first child, Sawyer, she is playing with her dogs Juniper, Murdough and Porkchop.

For more information, visit culinarycanvasstl.com.

AI helped create this wedding color palette, inspired by the couple’s engagement in Red Rock State Park in Sedona, Arizona.

Eco-Friendly Strategies

Steps to ensure your business is serving sustainably

BY JOY POUROS, CULINARY SOFTWARE SERVICES

Embracing sustainability in the foodservice industry isn’t just a trend; it’s a fundamental shift that encompasses many aspects of your day-to-day operations. If that sounds intimidating or off-putting, it shouldn’t. Many sustainable practices are also just good business, lowering operating costs and adhering to industry best practices.

Let’s dive into the top opportunities for sustainable improvements within restaurants and other foodservice businesses.

Sustainable Menus

Sustainability begins with the menu. Broadly speaking, serving in-season foods sourced as locally as possible is most sustainable.

To achieve this goal, restaurateurs can partner with local farms and can change their menus to reflect the season. That doesn’t need to mean an entire menu change. Even keeping your staples and having seasonal limited-time specials or sides can work.

Offering more plant-based dishes is also more eco-friendly. Livestock requires substantial resources to raise for consumption. In addition, they contribute to water pollution and produce methane, nitrous oxide and carbon dioxide. Plantbased entrees are becoming more popular with consumers for their health benefits and environmental sustainability. Diversifying your menu not only helps the environment but also aligns with consumer preferences.

Food Waste Reduction

Restaurants everywhere struggle with waste—which is bad for the budget and for the environment. And it adds up; the United States throws away 120 billion pounds of food a year, and about 40% of that waste comes from restaurants, grocery stores and other foodservice companies.

The first step in reducing waste is to conduct an audit of all waste produced by

your foodservice business. Track everything that gets thrown away. Even if you only do this for a week, you’ll have a better understanding of where the issues lie.

Waste reduction begins before the food even makes it to the kitchen. Using inventory management software can prevent over-ordering, as can calculating and monitoring your Inventory Days on Hand (DOH). Basic inventory best practices, like FIFO (first in, first out) and proper food storage, also prevent food from going bad before it makes it to the table.

By designing your daily specials around what you need to move in the kitchen, you’ll be able to use excess ingredients before they go bad. If you are consistently unable to have what you need while also not wasting food, you may need to consolidate your menu so there are fewer unique ingredients that are exclusively used for a small number of dishes. Finally, if the waste is in the form of uneaten food on patrons’ plates, you should rethink your portions.

Of course, some food waste is inevitable. The next step in sustainability is how you handle it.

By partnering with community organizations, foodservice companies can find ways to donate food that is at risk of being tossed but is still safe to eat. The Food Rescue Locator (foodrescuelocator.com), for example, has a directory of organizations that “rescue” food and distribute it to people in need. Too Good to Go (toogoodtogo.com) is an app that connects people with restaurants that have surplus. Individuals can then purchase surprise bags of food for a discounted price, thus achieving reduced waste and a little revenue.

For food no longer safe to eat, composting keeps it out of landfills. Some community gardens will be happy to take your compost. Just make sure you check your local regulations before getting started.

Takeout Packaging

Packaging is a large source of waste, particularly if you have a robust takeout or delivery operation. Don’t forget that even if it doesn’t get thrown away on your premises, it’s still waste. For this reason, don’t include cutlery or napkins unless they are requested. After all, most delivery is going to someone’s home, where they likely have their own napkins and silverware.

Determining the best packaging material is complicated. There are a few things to consider when comparing packaging options: material, reusability and disposability.

• MATERIAL Styrofoam is one of the worst materials to use for packaging. It’s not reused by consumers, it isn’t biodegradable, and it’s a hazard to wildlife. But what packaging is the best: paper or plastic? Paper is often considered preferable to plastic, but there are other considerations.

Paper requires less energy to manufacture, is a more natural material that decomposes faster, and is

recyclable. However, if it has a wax or plastic lining, which is often used in food packaging, it cannot be recycled. Furthermore, some food packaging may contain PFAS (per- and polyfluoroalkyl substances), which are “forever chemicals” that don’t break down. These chemicals are bad for the environment and for people, and they can leach into food. Regardless of what material you choose, try to avoid packaging containing PFAS.

• REUSABILITY While paper is better as a one-time-use material, the math changes when you account for reusability. Many plastic containers are reused by consumers, especially if they are easy to wash and can be microwaved. It’s best if these containers are labeled with those features, otherwise consumers may accidentally warp and ruin them upon their first reuse. Then, despite everyone’s good intentions, they’ll end up in the landfill anyway.

There are some organizations that facilitate the return of reusable takeout containers that can be reused up to 1,000 times. Their availability may be dependent on your location, but it’s another possibility that’s likely to grow with time.

• CORRECT DISPOSAL Many food containers are only recyclable if cleaned properly, which most consumers fail to do. This contamination can cause loads of recycling to be incinerated or sent to the landfill, negating the use of a recyclable material. Loose plastic bags, even if recyclable, can wrap around and clog equipment, causing machine damage.

The numbering system of plastic types for recycling may not be well understood by consumers, who may throw it in the trash if they are unsure if it can be recycled. Furthermore, different municipalities have different capabilities. Some “green” containers need special processing that’s not widely available. That causes more of these containers to wind up in landfills, where they can

SUSTAINABILITY

There’s no downside to reducing food waste— the time invested in creating better processes will yield real cost savings.

actually produce more methane than their regular plastic counterparts due to the plant material they are made of. Know your local capabilities, and make it clear to consumers what is recyclable. Mindful choices in takeout packaging minimize environmental impact, but regardless of what you choose, it’s helpful to communicate properly with consumers to maximize the chance that the packaging is reused, returned or recycled as intended.

Fiscal Sustainability

Even the best-intentioned restaurant owners must grapple with financial viability. How does all of this fit into profitability? The truth is sustainability can decrease operating costs by 20% to 30%. Let’s break that down.

Reduction of food waste is a simple financial win. The restaurant industry spends an estimated $162 billion every year in costs related to wasted food. There’s no downside to reducing food waste—the time invested in creating better processes will yield real cost savings.

Likewise, efficient cooking and cleaning methods can save energy and

water without a financial investment. Proper cleaning and maintenance can also increase the efficiency of your existing appliances.

Energy-efficient appliances, including toilets and sinks that operate using less water, save money in operating costs but require an upfront investment. There are federal, state and local incentives on some of these improvements. Between the incentives and the savings in operations costs, some improvements pay for themselves more quickly than you think.

Sustainability: A Winning Strategy

While adopting sustainable practices requires a multifaceted approach, that approach can be incremental. Some changes require more work or upfront investment than others, but even small changes can increase your sustainability, and you can work your way up to larger endeavors. By integrating these practices, restaurants and other foodservice businesses can play a vital role in promoting a more sustainable and responsible future. 

ABOUT THE AUTHOR

Joy Pouros works as the authority writer in the training department at Culinary Software Services, where she writes on topics as diverse as human resource issues and increasing profits. Joy entered the industry working as a nutritional aide in the Chicagoland area before moving into writing and consulting.

For more information, visit cheftec.com.

Grilling with a Purpose

Operation

BBQ Relief serves communities in need with hot meals and helping hands

BY SARA PEREZ WEBBER

Stan Hays tells volunteers they’ll “find their ‘why’” when they help people in need through Operation BBQ Relief.

“When you hand that meal to somebody, and they literally are in tears thanking you for something as simple as a pulled pork sandwich, when you know they’re probably going through the worst day of their life, that is the most humbling,” says Hays, CEO and cofounder of the nonprofit organization.

Since its founding, Operation BBQ Relief has served more than 11 million hot meals to those in need, deploying to 106 disaster-affected communities in 36 states and the Bahamas. With a database of 18,000 volunteers in every state, including about 700 who are very active, the organization aims to respond as quickly as possible after disaster strikes, helping people when their need is the greatest.

Before Hurricane Ian made its deadly landfall in Southwest Florida in September 2022, a team from Operation BBQ Relief pre-staged in Georgia, about an hour north of the state border. As a result, they were able to deploy the day after the hurricane hit. As residents were coping with the destruction of property and the loss of electricity, Operation BBQ Relief served them more than 845,453 hot meals over 38 days from the distribution site it set up in Port Charlotte—its biggest deployment to date.

Pitmasters Pitching In

Hays found his purpose, or his “why,” in May 2011 after watching on television the devastation caused by a deadly tornado in Joplin, Missouri, about twoand-a-half hours from his home. He felt helpless until his wife came up with an idea—why didn’t Hays, who worked in the insurance industry and competed in barbecue battles on the weekends, round up his pitmaster friends and go feed people in Joplin?

Hays reached out to his mentor in competition barbecue, Jeff Stith, who recruited others through Facebook. By the next day, competitive pitmasters from eight states were on the ground in Joplin. They served more than 120,000 hot meals to people in the community over 13 days—and Operation BBQ Relief was born.

“Instead of competing against each other, we used our passion for barbecue to cook for the community,” says Hays. When tired, hungry people in a disaster zone hear that Operation BBQ Relief has arrived, some initially think “it’s a couple of barbecue guys sitting out on the corner with their Weber grills,” says Hays, who has been the group’s full-time CEO for six years. Yet Operation BBQ Relief has the capacity to serve 65,000 meals a day, setting up its battalion of smokers—which can each cook 2,000 pounds of meat—in an area that could cover two football fields.

“We use our smokers as giant ovens,” says Hays, noting that the organization relies heavily on pork and poultry, due to the cost of beef.

“We do a lot of pulled pork and pork loin, because they’re both large cuts of meat that are very cost-effective.” So volunteers may serve pulled pork sandwiches one day, teriyaki rice bowls the next, followed by pork loin in gravy.

Serving When It’s Needed Most

Whatever is on the menu for the day, Hays says it’s heartwarming to see recipients’ reactions. “When people come and pick up meals, they see the outpouring of support for their community through food, and the love that comes with it,” says Hays, who calls barbecue “the quintessential comfort food.”

Operation BBQ Relief—which relies on corporate sponsors and individual donors for its equipment and supplies—has expanded its mission since its 2011 founding. To make an impact year-round, it launched The Always Serving Project in 2019, which teaches volunteers—especially members of the military, veterans and first responders— BBQ skills and helps connect them with communities in need.

Last year saw the opening of Camp OBR, a 190-acre retreat on the Lake of the Ozarks that’s designed as a healing place for families of first responders, veterans and military members who are recovering from physical and emotional injuries.

In all its programs, the organization aims to deliver the healing power of barbecue. “Food’s the greatest unifier in the world,” says Hays. “It has the ability to bring people together.” 

To learn more about, donate to or register as a volunteer for Operation BBQ Relief, visit operationbbqrelief.org.

Stan Hays (opposite top right) has served as Operation BBQ Relief’s CEO for six years. The organization has deployed to 106 disaster-affected communities (below, opposite bottom and opposite top left). Part of The Always Serving Project, BBQ Basics trains first responders, military members and veterans to serve meals to the community (bottom).

Latin-Inspired Recipes

for Barbecues and Outdoor Events

Tacos al Pastor (Pineapple and Pork)

Recipe and image from Davila’s BBQ in Seguin, Texas

davilasbbq.com

YIELD: 40 small tacos

INGREDIENTS

1 pineapple, ½ cored and diced, ½ sliced into rounds, ¾-inch thick

2 tomatoes, quartered

1 yellow onion, ½ roughly chopped, ½ sliced into rounds, ¾-inch thick

1 cup fresh Mexican or Valencia orange juice (about 3 to 4 oranges)

3 guajillo chiles

2 ancho chiles

1 chipotle chile

3 garlic cloves

½ teaspoon ground cumin

½ teaspoon dried oregano

1 tablespoon salt

1 (5-pound) pork shoulder, cut into steak-size (5-inch-by-3-inch) pieces, ¾-inch thick

40 mini (3-inch) fresh corn tortillas

Chopped fresh cilantro, lemon wedges, sliced jalapeño pepper, and salsa of your choice for serving

METHOD

Combine diced pineapple, tomatoes, chopped onion, orange juice, chiles, garlic, cumin, oregano and salt in a blender. Blend until smooth.

Arrange pork in a dish. Pour pineapple mixture over it, cover, and marinate in the refrigerator for 12 hours.

Thirty minutes before cooking, prepare a mediumheat grill.

Grill pork, pineapple slices and sliced onion until done, approximately 12 to 15 minutes.

Chop pork, onion and pineapple together, and serve in warmed tortillas garnished with cilantro, lemon wedges, jalapeño slices and salsa.

Mexican Veggie Salad

Recipe and image courtesy of The Soyfoods Council

thesoyfoodscouncil.com

YIELD: 6-8 servings

INGREDIENTS

1 cup fresh sweet corn or frozen, cooked

1 cup diced celery

½ cup diced red onion

½ cup sliced black olives

1 cup broccoli florettes

1 cup cauliflowerettes

1 can (15 ounces) black soybeans, rinsed and drained

2 cups grape tomatoes, cut in half

1 package (16 ounces) shelled edamame, prepared according to package directions

1 package of zesty Italian dressing mix

METHOD

Prepare dressing according to directions on package and set aside. Or use your favorite Italian prepared salad dressing.

In a large mixing bowl, add all the vegetables. Toss together. Add dressing and toss lightly. Cover, and place in refrigerator to marinate overnight.

Pear Summer Ceviche

Madeline Puto, Morrison Healthcare/Christian Hospital, St Louis, Missouri

Courtesy of Pacific Northwest Canned Pears

eatcannedpears.com

YIELD: 6 servings (5 cups)

INGREDIENTS

1 pound medium shrimp, peeled, deveined

¼ cup (2 ounces) lime juice

½ cup (2 ½ ounces) diced red onion

½ cup (2 ½ ounces) diced cucumber

½ cup (2 ½ ounces) diced avocado

½ cup (2 ½ ounces) diced tomato

½ cup (2 ½ ounces) diced jalapeño pepper

1 (15-ounce) can Pacific Northwest Canned Pears, diced, in light syrup, drained Corn tortilla shells, for dipping

Sliced cucumber, for dipping

Chips, for dipping

METHOD

Poach the shrimp: Set a bowl of ice water next to your stove. Fill a medium saucepan with water and bring it to a boil. Add the shrimp and cook until just pink, about 1 minute. Use a slotted spoon to remove the shrimp and immediately dunk it into the ice water. This will stop the residual heat from overcooking the shrimp. Let it sit for about 5 minutes, then drain well. Cut shrimp into 3 to 4 pieces, similar in size to the diced pears.

Prepare the ceviche: Combine the shrimp and all remaining ingredients in a large serving bowl; mix gently to combine. Serve with corn tortilla shells, sliced cucumber or chips for dipping, if desired.

Street Watermelon “Elote”

Grilled watermelon, brushed with chipotle mayo, dusted with cotija cheese and Tajín, and sprinkled with chopped cilantro

Chef David Bolosan, Director QA, Daylight Foods

Watermelon.org

YIELD: 8 servings (3 slices per serving)

INGREDIENTS

Chipotle Mayo

1 tablespoon minced chipotle in adobo

3 tablespoons mayonnaise

Watermelon “Elote”

24 watermelon wedges (each 1 ¼-inch thick)

4 tablespoons Chipotle Mayo

8 tablespoons cotija cheese

2 tablespoons Tajín

8 teaspoons chopped cilantro

12 lime wedges

METHOD

For the Chipotle Mayo: Combine the minced chipotle and mayonnaise, and mix well. Cover and refrigerate until ready to use.

For the Watermelon “Elote”: Grill the watermelon on a broiler over high heat, about 3 to 4 minutes each side. Make sure to get nice diamond grill marks on each side of the watermelon. Place on a sheet pan and cool to 40°F.

PER ORDER:

Brush 3 slices of cold watermelon evenly on both sides with Chipotle Mayo (½ teaspoon per slice).

Sprinkle each slice of watermelon with 1 teaspoon cotija cheese. Place the watermelon slices on a plate, overlapping. Sprinkle each slice with ¼ teaspoon Tajín and 1 teaspoon chopped cilantro.

Add a lime wedge to the plate.

Chef Notes: Grilling the watermelon caramelizes the sugars and adds a savory quality. Cotija is a classic ingredient/flavor pairing, and adding Tajín delivers extra citrus and brightness to the recipe. This works as a side dish, appetizer or snack.

Seared Halloumi and Mango Tacos

Fresh Mango-Kohlrabi Slaw with Mango-Habanero Crema, Tortilla Azul

Chef Thomas Dritsas, Culinary Concept Chef, Whiskey Cake/Ida Claire, for National Mango Board

mango.org

YIELD: 1 serving (3 tacos)

INGREDIENTS

Tortillas Azules (yield 6)

½ cup blue corn masa

As needed kosher salt

⅓ cup cold water

Mango-Kohlrabi Slaw (per serving)

½ lime

½ cup julienned firm mango (slightly underripe)

¼ cup julienned kohlrabi

⅛ cup shaved red cabbage

⅛ cup julienned green onion

As needed kosher salt

Mango-Habanero Crema

1 habanero pepper, stemmed

½ lime, zested

½ cup fresh mango puree

1 cup Mexican-style crema

½ teaspoon organic agave syrup

As needed kosher salt

Seared Halloumi Tacos (per serving)

As needed grapeseed oil

3 ounces halloumi cheese, cut 3 inches by 1 inch by ½ inch

1 tablespoon Tajín

3 blue tortillas, warm

9 fresh cilantro sprigs

As needed chile threads for garnish

METHOD

Tortillas Azules

Place the masa in a medium bowl and add a pinch of salt. Distribute it into masa with your fingers.

Add the water and mix by hand to combine, until it forms a smooth soft dough. If it feels dry, add a few drops of water and mix.

Divide the dough into 6 equal balls. One at a time, place a dough ball between two pieces of wax paper, and gently press with a tortilla press until they are 4 ½ inches in diameter.

Preheat a cast-iron pan or flat griddle to medium-high heat. Cook each raw tortilla 30 seconds to 1 minute on each side. Transfer cooked tortillas to a kitchen towel to hold warm.

Mango-Kohlrabi Slaw

Squeeze the lime juice into a small bowl. Add the remaining ingredients and toss to evenly distribute. Season with salt.

Make this to order, if possible.

Mango-Habanero Crema

Preheat a cast-iron skillet or pan over medium-high heat. Dry-roast the habanero, ensuring the skin is toasted on all sides. Transfer it to a blender. Add the lime zest and remaining ingredients, and slowly puree until smooth.

Transfer to a container and refrigerate.

Seared Halloumi Tacos

Preheat a cast-iron or nonstick pan on medium-high heat. Rub oil on the surface.

Sear the halloumi on the two flattest sides. Caramelize the surface of the cheese, then repeat on the other side. Transfer the cheese to a plate.

Coat the unseared sides of the cheese with Tajín.

To plate, spoon ¼ cup MangoHabanero Crema onto each flat warm tortilla on a serving plate. Transfer 1 ounce of the halloumi to each tortilla. Split the slaw between the tacos.

Garnish each taco with 3 cilantro sprigs and finish with some chile threads.

Chef Notes: The tortillas can be made in advance and microwaved in a damp towel as needed. Or use purchased high-quality blue corn tortillas. Each component in the build was selected with care. The kohlrabi—thanks to its adaptable, slightly floral flavor— works well with red cabbage and doesn’t overpower the other ingredients. Dritsas sees potential for this dish in several global cuisines, particularly concepts that specialize in Greek, Turkish or Latin dishes.

The Brazilian BBQ Boys’ Trinity Platter features three meat choices.

Pictured are prime picanha (top sirloin), costelinha (beef short ribs) and marinated chicken breast, served with a cheese skewer, Brazilian garlic bread, pickles and Brazilian-style pickled onions.

EXPANDING THE BORDERS OF BBQ

How international grilling traditions and flavors are catching fire

BY SARA PEREZ WEBBER

The smoke-filled air made it hard to see when Luis Leite and Iago Santana launched their Brazilian churrasco business in 2022. The brothers were grilling up a storm at their first gig on Father’s Day weekend at Charter Oak Brewery in Danbury, Connecticut. As the smoke dissipated, the seemingly endless line of customers came into view.

“We couldn’t believe it,” says Leite, co-owner of BRAZILIAN BBQ BOYS , who grew up attending many churrascos—backyard barbecues that were the staple of family celebrations—in Danbury’s large Brazilian community. “We were able to sell out on our very first day.”

Fast-forward two years, and the brothers have grown their business far beyond their side-hustle dream of five events annually. On more than 100 days last year, from their fully customized barbecue trailer, they served customers such favorites as picanha (top sirloin), Brazilian linguica (spicy sausage), asas de frango (marinated chicken wings) and Mom’s Recipe white rice (described by Leite

as jasmine rice made with garlic “and a whole lot of love”). They sell their own rock salt, the traditional seasoning for grilled Brazilian meats. And they’ve branched out into private event catering, with several weddings booked for this year and next.

Across the country, more and more barbecue aficionados are seeking out globally influenced flavors and grilling traditions like Brazilian churrasco.

In its 2024 What’s Hot Culinary Forecast, the National Restaurant Association ranked “International BBQ” number three on its top 10 overall trends list. Catching fire are styles ranging from Chilean and Argentinean asado to Japanese yakitori to Korean barbecue, says Helen Jane Hearn, the association’s senior director for enterprise programs.

“We’re also seeing flavor mashups from different cultures, like bulgogi tacos or curry-infused barbecue sauces,” says Hearn.

To find out how caterers are successfully tapping into this growing appetite, CFE reached out to four businesses who are expanding the borders of barbecue.

John Bach, Seoul Food’s founder and executive chef, serves guests directly from the tabletop grill (opposite). The company books many dinner parties (left), with guests enjoying the interactive tabletop grilling experience (below).

Shared Experiences

“Barbecue is more than just food,” says the National Restaurant Association’s Hearn. “It’s an experience shared with community.” That’s one reason customers love the Signature Service offered by SEOUL FOOD KOREAN BBQ in Los Angeles.

“It’s fun,” says executive chef and founder John Bach, who owns Seoul Food with his wife Nataliia Bach. “People realize how communal it is because you have grills in the middle of the table. There’s nowhere else to look besides at the people that are around you. And it’s very Korean.”

Modeled after a traditional Korean barbecue restaurant, Seoul Food’s Signature Service features Iwatani camp stoves topped with cast aluminum pans. Guests sit at the table surrounding the stoves while Bach or one of his chefs cook the thinly sliced meats in front of them, serving directly from the grill to the plate.

The dinner includes four main meat options, such as prime ribeye steak, prime galbi marinated short rib, prime bulgogi marinated ribeye and honey marinated spicy pork. The highquality meats are marinated up to 12 hours. Accompanying them are “the most comprehensive introduction of Korean sides,” says Bach, including three different types of kimchi with different levels of fermentation.

While Seoul Food also offers a high-end Omakase Service, usually plated, and a more budget-friendly Korean barbecue buffet option, it’s the Signature Service that keeps the company busy every weekend. In fact, the four-year-old firm just expanded its footprint, moving into a 4,200-square-foot standalone building in Los Angeles, complete with its own parking lot for trucks and guests. Plans include a tasting room with a full bar as well as a karaoke room. “It’s grown very fast,” says Bach.

A former professional musician, Bach used to have a tradition of taking his non-Korean musician friends out to a Korean barbecue restaurant on his birthday. When the COVID pandemic shut down restaurants as well as concert gigs, he started cooking Korean barbecue for friends at home, using family recipes. “I just knew what my mom had taught me,” says Bach, who was born in Korea and moved to Los Angeles as a child.

Word spread, and soon Bach was doing a brisk business in dinner parties, including for a handful of celebrity clients. Now offering full-service and drop-off catering, Seoul Food is booking a growing number of weddings, travels for events throughout Southern California, and is very popular for birthday celebrations.

“If it gets slow, we’ll do an ad campaign just pushing birthday searches, and we always get booked,” says Bach.

Filling a Niche

While attending a July 4th event in South Florida in 2013, Stacey and Jorge Lorea had an idea. “We realized there were no great food options other than burgers, hot dogs and pizza,” says Stacey. “We couldn’t help but imagine our favorite Argentine food at any public event and knew it would be a hit!”

An Argentine parrillada, explains Stacey, is a typical gaucho tradition in most households in Argentina that includes “the ritual of making the fire, seasoning the meats and enjoying a glass of wine while the meats get perfectly grilled for friends and family to enjoy them. It’s sharing food, stories and laughter.”

Guests at YC Argentine Steakhouse Catering events marvel at the array of meats and sausages prepared by the parrillero (below left and opposite). Popular sides and desserts include churros (below middle) and mini choripanes—Argentine chorizo sandwiches with chimichurri (below right).

Natives of Argentina, the Loreas started out with an Argentine grill food stand at concerts and art fairs. “We saw the great response from everyone that tried our choripán [Argentine chorizo] and steak sandwiches, and knew we were onto something good,” says Stacey. So they made the leap and opened YC ARGENTINE STEAKHOUSE CATERING , based in Fort Lauderdale.

“We are proud to say we have a big wedding following as we are filling a much-needed gap in the catering industry for outdoor weddings,” says Stacey. In addition to a rising number of corporate dinners and retreats, “our biggest growth is in backyard private events—birthdays, anniversaries, graduations and dinner parties with friends are booming.”

At a YC event, a parrillero, or grill master, prepares to order a wide variety of cuts of meat, sausages, sweet breads, and even cheeses and vegetables for the guests. The most traditional menu offered is the Gaucho Parrillada, including vacio (flank steak), chorizo Argentino, pollo al chimichurri (boneless chicken breast marinated in chimichurri sauce), morcilla (Argentinian blood sausage), mollejas (sweet breads) and tires de asado (short ribs).

“You will see guests interacting with the chefs, taking countless photos and videos, as well as getting tips and tricks from our parrilleros,” says Stacey. “One of our favorite parts is people’s reaction when they see the huge spread of beef on our big grills.”

With Pimenta's Churrascaria Experience, servers slice meat for guests right off the skewers (top). Popular dessert options include coconut fruit salad served in a coconut shell (above) and Romeu e Julieta, a Brazilian specialty made with soft cheese and guava paste (right).

A Steakhouse Experience

Entertainment is also part of the appeal for customers of PIMENTA BRAZILIAN CUISINE in Los Angeles. “Our Churrascaria Experience is like having a steakhouse come to your private event,” says owner Marcelo Franzen, a Brazil native along with his co-owner wife, Maria Kanehira. “It is a unique and elevated experience. Most guests love to take pictures and post on social media.”

The Churrascaria Experience features Gaucho Table Service, in which servers continually visit the tables to slice meat onto guests’ plates right off the skewers. Pimenta also offers buffets and station-style service. For all three, the company sets up a barbecue pit and grills all the meat on site.

“Our most popular steak is the picanha, a unique Brazilian cut from the top sirloin,” says Franzen. “It is as tender as a filet mignon but has much more flavor due to the generous layer of fat that melts during cooking and adds a juiciness and extra tenderness.” Popular Pimenta sides include Brazilian white rice, black beans, mixed grilled vegetables and fried plantains, while the passion fruit mousse and coconut fruit salad—served in a coconut shell—top the list of mostrequested desserts.

Wedding business is growing for Pimenta, and Franzen sees interest in Brazilian cuisine and churrascaria in Los Angeles growing right along with it. “Part of that is because Brazilian steakhouses in L.A. have become very popular, but we also notice a growing interest for good quality food in general,” he says. “It seems to us that people are changing their lifestyle and seeking good homemade food, and Pimenta is able to fit their needs in many aspects.”

Demand Going Viral

On the East Coast, the Brazilian BBQ Boys’ Santana has been astonished by consumers’ piqued interest in picanha. “The picanha has become a recognized cut of meat, so much so you can now find it in major grocery stores,” he marvels. “Ten years ago, you couldn’t find it unless you went to a Latin or Brazilian butcher shop.”

Santana attributes the demand in part to popular pitmasters on YouTube, who introduce their followers to different cuts of meat and grilling techniques. Leite and Santana, for example, are fans of Meat Church BBQ and videos by its CEO, pitmaster Matt Pittman.

“There’s an exciting trend of two-way inspiration powered by social media,” affirms the National Restaurant Association’s Hearn. “In some cases, we’re seeing chefs inspire influencers to try new foods and seek out new experiences. Going the other way, chefs are seeing people post about falling in love with new things at home and are inspired to put their own spin on it.”

Introducing customers to the food traditions they grew up with is what it’s all about for the Brazilian BBQ Boys, whose fans often find them serving up their grilled specialties on the weekends at breweries, distilleries and vineyards. “The reports that we’ve been getting from the owners is that they are seeing completely new faces whenever we come around,” says Leite. “Wherever we go, we have the amazing opportunity to be the first time people try Brazilian churrasco.” 

From their fully customized barbecue trailer (above), the Brazilian BBQ Boys serve such platters as the BBB Experience with five meats, including picanha, costelinha, Brazilian spicy sausage, thick-cut smoked bacon and marinated chicken breast, along with sides like garlic bread (above left).

For More Information

BRAZILIAN BBQ BOYS

 brazilianbbqboys.com

NATIONAL RESTAURANT ASSOCIATION

 restaurant.org

PIMENTA BRAZILIAN CUISINE

 pimentabraziliancuisine.com

SEOUL FOOD KOREAN BBQ

 seoulfoodkbbq.com

YC ARGENTINE STEAKHOUSE CATERING

 ycsteakhousecatering.com

Peak Creations

DreamGroup Weddings + Events adds interest and drama to tented events with string lighting, pole drapes and luxury floral installations.

Strategies for taking your tented events from functional to fabulous

BY CONNIE JESKE CRANE

Not that long ago with outdoor events, tents tended to be an event planner’s lackluster plan B—something to fall back on if black clouds and a solid drenching threatened your garden party.

Today, though—with new engineering, advanced tech including HVAC systems and electricity, not to mention stylish new formats—tenting systems are serving as full-fledged temporary event venues. Whether you opt for a sleek black conservatory style or a flower-strewn white pole tent, at their best tent installations add both a “wow” factor and functionality.

And tents have one more potential value-add. Because of their travel-ready nomadic side, they also play nicely into modern partygoers’ desire for personalization and uniqueness. Consider Eventbrite’s 2024 event trends survey, which found that eventgoers “want to try new things, explore new places,” and enjoy events that “allow them to connect with or immerse themselves in nature.”

Compared to a standard hotel ballroom or restaurant format, it’s easy to see why many clients today are lured by the romance of a tent set amidst a dreamy locale.

Elizabeth Vigotty, event member service manager for the AMERICAN RENTAL ASSOCIATION (ARA), confirms a robust demand. “I definitely see tents being increasingly popular for different types of events,” she says. While weddings are still the prime application, Vigotty says tents are increasingly popular at corporate and sporting events, festivals, community gatherings and charity events: “It’s just so wild to see how well-used tents are right now.”

Following are six tips from event pros on how to take your tenting from functional to full-on fabulous.

PHOTO BY DANIELA CIUFFA PHOTOGRAPHY

Choose a Breathtaking Location

For Chris Sanchez, managing partner with LUX CATERING & EVENTS in Salt Lake City, Utah, choosing a stunning location is a sure way to elevate a tented event. While some builds can take time and a healthy budget to boot, Sanchez says the creative possibilities are near limitless, and tenting can be especially helpful if “a client can’t find that unique venue that matches their personality.”

Examples from LUX include dining enclosures overlooking snowcapped mountains and forests, and tented destination weddings in the southern Utah desert. “You may find this beautiful mountain meadow where you just ‘have to have’ your wedding,” says Sanchez. “And so, it allows us to bring in that structure in a timely way that lets you have your wedding in the location of your dreams.”

Tents expand the square footage at smaller postcard-pretty venues, points out Sanchez—if there’s a beautiful beach house that can’t accommodate the desired number of guests, for example. Thanks to modern HVAC technology, they also expand the seasonality of venues. “There are so many opportunities to make a very comfortable setting for your guests that could be typically not as comfortable,” he adds.

TOP PHOTO BY BUTTER STUDIOS PHOTOGRAPHY BOTTOM PHOTO BY BLUSH WEDDING

DreamGroup Weddings + Events creates a welcoming ambience in its tented events (above and left) by layering such elements into the decor as eye-catching chandeliers, drapery tent liners and seating vignettes.

Select a Dramatic Tent Concept

New tent options offer exciting design possibilities. “Clear top tents are popular as they allow the blue sky to maintain a presence,” says Genève McNally, founding planner with DREAMGROUP WEDDINGS + EVENTS in Vancouver, British Columbia. “Some of the more modern ones even have black trim instead of the typical white for a super edgy and modern look.” Classic white tents are still very common choices as well, McNally adds: “It comes down to the aesthetic of the design and what best suits it.”

When it comes to layout, one event concept Sanchez says often works well is a multi-tent installation. “You don’t have to just do one big

rectangular tent—you can add on different tents,” he says. “If it’s nice weather outside, we sometimes do multiple tents in a grouping so that there are different experiences in different tents, and you can kind of travel between those things.”

To wade through choices, Sanchez recommends consultation. “There are so many new and unique tent structures— clear span tents, canvas tents with the traditional high point peaks,” he notes. “So, I think as you work together with your partners, really find out what is possible.”

LUX Catering & Events created a table design with an ombre effect for this event inside a clear tent that showed off the mountains at the St. Regis Deer Valley in Park City, Utah.

Think Layering with Lighting and Décor

Décor choices are another powerful way to transform a ho-hum tent scenario. Flooring, which experts we consulted say is installed for most special occasion tents, is a great place to start. Practically, Vigotty says, for “women in heels you don’t want them poking through the ground.” Design-wise, options run the gamut, so you can choose flooring to complement and elevate overall event décor. As Vigotty says, “It definitely increases that kind of indoor fusion, making you feel like you’re walking into a building rather than being outside, but you’re still getting that beautiful feeling of the outdoors.”

A good lighting plan is also critical to both design and function. “I’m always a firm

believer in layering, with events and design,” says Sanchez. “So, I think it’s really important to have beautiful uplighting as well as downlighting. You can do chandeliers in the tent if that’s the aesthetic with some uplighting, but then I also love breakup patterns and gobos; projecting them onto the ceiling, it really draws your attention up to the full height of the structure.” Illuminating tent exteriors, he adds, is important for nighttime safety but also inviting, drawing guests into the structure.

Other elements you can layer into décor, says McNally, include luxury floral installations, lanterns and string lighting, and colorful pole drapes and drapery tent liners.

A spring LUX Catering tented event featured hits of mossy green throughout the design (left and opposite bottom). The dramatic black tent framing at a DreamGroup event (above) was echoed in the table linens, drapery panels and checkerboard dance floor.

Go Bold with Color

Color is another powerful way to elevate your setup. After several years of organic white-and-green palettes, 2024 is seeing a shift toward bolder color—often involving one carefully selected hue repeated throughout.

At a recent LUX event, for example, the design involved on-trend apricot tones repeated in lush florals, candles, place cards and table coverings. Recently, the company has also used an ombre motif and, at a spring event, hits of mossy green throughout—in table linens, floral designs and even the food.

At one of McNally’s DreamGroup events, the dramatic black framing of the event’s tent structure was echoed in contemporary black table linens, tent drapery panels, and a black-and-white checkerboard dance floor, but also nicely contrasted with elegant gold chandeliers and cross-back chairs.

Making It Work: Practical aspects of tent installations

Tips from Elizabeth Vigotty, American Rental Association:

• Put safety first. This includes following proper tent installation practices; compliance with municipal codes as well as electrical, public health and fire safety regulations; and having emergency evacuation plans. The ARA offers a broad range of safety training and certifications.

• Set proper timelines. Book items such as tents well in advance, especially for peak season, and allow adequate time in your schedule for tent setup and breakdown.

• Conduct site visits. Go in person to your event site to ensure you’re happy with your plans.

According to Chris Sanchez of LUX Catering & Events, tent installations should include:

• A water diversion plan: Having gutter systems on tents ensures water can divert away from tenting if it rains.

• A proper catering tent: A well-laidout and screened-off back-of-house complements the front-of-house design and helps create a seamless service experience.

• Rigging points: Work with your tent or rental company to ensure you have appropriate rigging for lighting, fans and other ceiling decor.

• HVAC, electrical and water systems, and washrooms: Provide for the comfort of your guests and staff in your overall planning.

• Flow: Ensure compliance with regulations around access points in your tent installation. Keep in mind the event flow and consider how to avoid bottlenecks and maximize sightlines in your design.

Create Purposeful Spaces

A great way to add delight to tented events is by carving out unexpected yet purposeful spaces for guests to enjoy—think lounge areas, bar setup, dance floor, buffet.

In its installations, LUX often delivers wonderful lounge spaces that charm the eye. Areas are delineated with hedge walls, shelving, or intricate screens, and then generously decorated with cozy rugs, lowslung coffee tables, art, florals, and overstuffed poufs that reference the overall décor vibe.

LUX Catering & Events often carves out lounge areas in its tented events (left and above).

Collaborate

One final key to memorable setups, says Sanchez, involves “collaborating with your partners; I think that’s what leads to really great results. And I’m a firm believer in pushing the limits. I think that’s the way we innovate and find new opportunities.”

Push the envelope when it comes to creativity, advises Sanchez: “I would even dare to say if I find a vendor who says ‘No’ to keep searching, keep asking. Because sometimes that’s where the greatest things and the newest trends have come from.” 

Close the Gen Z Gap

Three ways to serve up success with young foodservice employees

BY SCOTT GREENBERG

“So, what’s the most stressful part of running your operation?”

I pose this question to audience members before every conference keynote. Most answer the same: “Employees.” High turnover, frequent call-outs, apathy— many foodservice employers just can’t get the stability and performance they need from their Gen Z teams.

For more than a decade, I led teams of young workers in my Edible Arrangements stores, and I also struggled. Years of working as a motivational speaker didn’t help. But it did add some pressure. Not only did I have to save my retail business, but I also had to save my reputation.

Through a lot of trial and error, we began to make progress. We improved retention and employee satisfaction. Our online customer reviews got better, as did sales. We won awards for customer service and management, and we became one of the top locations in California—all with the help of our young team.

Cracking the Gen Z Code

Since then, I’ve come across many restaurants and foodservice organizations who’ve cracked the code with Gen Z employees. They’ve developed management habits that have increased their influence over young workers and improved team performance. If you replicate their tactics, you can replicate their results. Here are three ways to create a work environment that will help build a strong Gen Z team:

1. Mind the Gap

Generation Z is different. But it’s your relationship with them that makes the difference. Many complain that Gen Z lacks a strong work ethic, is soft, and is unresponsive to traditional workplace expectations. “Kids these days,” they say, echoing the same grievance employers have said for centuries. Generation gaps have always created tension in the management-employee dynamic.

Top employers reduce the gap by putting their opinions aside. They instead make objective observations about young workers and adapt to their needs. They don’t coddle or enable them. They just seek to understand them and manage accordingly—just as they seek to understand their customers and serve them accordingly. They recognize Gen Z values life balance more than ambition. They realize they’re more emotionally attuned (sensitive, but also empathetic). They respond to their need for a lot of feedback and, when earned, positive reinforcement.

Your criticism about Gen Z may be correct. But it’s not helpful—not if you want to manage them. Put your judgment aside and try to better understand them. Manage them as they are, not as you think they should be. Then you’ll get them to where they can be.

2. Meet Their “Soft Needs”

Most bosses focus on hard needs—the tangible things people want from a job, such as money and benefits. “Soft needs” refer to their emotional wants. For Gen Z, these include respect, praise, personal growth, safety (including emotional safety) and a sense of belonging. Even if you can’t pay them more, you can create a superior work experience. Their soft needs may be different than yours and from each other’s. One person may appreciate schedule flexibility, while another may be desperate for a pat on the back. Some may just want to be someplace less toxic than home.

The more you can determine what drives individual workers, the easier it’ll be for you to motivate your team and win more loyalty. Salary alone won’t do the trick. Employees should be paid fairly, but those workplaces who also strive to elevate the emotional experience for employees (just as you strive to elevate the emotional experience for customers) will become employers of choice.

The more you can determine what drives individual workers, the easier it’ll be for you to motivate your team and win more loyalty. Salary alone won’t do the trick.

3. Make Culture Tangible

Mission and value statements are often way too abstract to be meaningful for young workers. Do they really connect their work with “making the world a better place”? Are you sure they know what “Integrity” actually looks like on the job?

I encourage my clients to make culture more tangible by emphasizing behaviors that reflect it. If one of their company values is “Integrity,” they might say:

We always tell the truth.

We follow through on our commitments.

We admit our mistakes.

These agreements reflect the value but are easier to understand and reinforce. They also make it easier to hold employees accountable.

Take your culture off the mountaintop and bring it onto the floor. Discuss it in practical terms, and celebrate those who consistently demonstrate it.

You may not believe it’s possible to build a strong, reliable team of Gen Z employees. I sympathize, but I can’t ignore the results I’ve gotten or those of the many diverse employers I’ve observed. They’ve proven it’s possible. You can transform your team from your biggest challenge into your greatest asset. But only if you’re willing to provide them with the greatest management. 

ABOUT THE AUTHOR

Scott Greenberg is a speaker, writer and coach who helps leaders grow their business. His new book is called Stop the Shift Show: Turn Your Struggling Hourly Workers Into a Top-Performing Team

For more information, visit ScottGreenberg.com

2024 Industry Shows

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

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 flrestaurantandlodgingshow.com

MARKETPLACE

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Owner wants to retire but would cooperate with the new owner and stay on for a period of time to help buyer to continue growth, expansion, development and profitability of the business.

Attending Experience means Attending Experience means access to the newest trends, access to the newest trends, opportunities to connect with fellow opportunities to connect with fellow professionals who share your professionals who share your interests, and discovering a wealth interests, and discovering a wealth of innovative products, services, of innovative products, services, and valuable connections. and valuable connections.