CFE-News Jan/Feb 2024

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Craving Mexican Consumers continue to choose this flavorful cuisine

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CONTENT volume 31 >> number 1

DEPARTMENTS

22 4 EDITOR’S NOTE 6 NEWS

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

10 SUSTAINABILITY

Compostable packaging helps the foodservice industry implement a circular economy, writes Savannah Seydel from Better Earth.

12 HOW TO

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features 22

The Enduring Allure of Mexican Restaurants and caterers who specialize in this popular cuisine find success with traditional recipes and quality ingredients.

BY SARA PEREZ WEBBER

Market your venue on Instagram with these six proven ideas from members of Elite Catering + Event Professionals.

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44 BUSINE SS

Caterers are revving up their food station

Tips from Kapitus’ Ben Johnston for navigating an uncertain economic climate in the new year.

46 CALENDAR

Feasts for the Senses creativity, presenting guests with sweet, savory and satisfying options that look as good as they taste.

BY SARA PEREZ WEBBER

47 MARKETPLACE

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EDITOR’S NOTE

C atering Foodservice&Events Catering, Foodservice & Events 60 E. Rio Salado Parkway, Suite 900 Tempe, AZ 85281 P H O N E : 480.883.7519 E M A I L : info@cfe-news.com I N T E R N E T: cfe-news.com FF

Food for Thought

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ining at a special event or a restaurant is often more interesting than it used to be.

For example, in December I visited a new restaurant at an all-inclusive resort in the Dominican Republic that blended food and entertainment in a way that’s catching on at hotspots worldwide. At The Blind Butcher at the Hyatt Ziva Cap Cana, the dining experience is accompanied by artists who perform tableside, such as acrobats, tango dancers and saxophone soloists. The impressive menu comes with an inventive backstory about the fictional Blind Butcher, which weaves its way into the dishes and even the serving vessels. The restaurant space itself was designed to surprise and delight, with touches like a secret door to the restrooms that looks like it’s part of the paneling.

In the same vein, caterers are injecting creativity into the way they serve food at events—and have been for years. Out are staid buffets and predictable rubber chicken; in are entertaining concepts and food that’s designed to be interesting as well as satisfying. Now, as you’ll read in our food station feature article on p. 30, event guests may find a chef cooking a Tomahawk steak to their liking with a blowtorch, or have fresh donuts flambéed before their eyes, or choose an artisan slice of cheese from a cart accompanied by a cheese monger—who’ll also suggest just the right wine to go along with it.

Mexican food is a popular choice for buffets and food stations—and for good reason. Consumers love its fresh flavors, and it can be easily customized based on a guest’s preferences. As you’ll read on p. 22, the appetite for Mexican food continues to grow—and savvy operators are finding ways to make their menus stand out from the crowd.

If you’ve resolved to up your social media game in 2024, have we got some pointers for you! On p. 12, you’ll learn how top caterers— members of Elite Catering + Event Professionals (ECEP)—are marketing their venues on Instagram.

Also in this issue, you’ll find advice from Kapitus’ Ben Johnston for navigating an uncertain economic climate in the new year (p. 44); and read about compostable food packaging and how it helps foodservice businesses be a part of the circular economy (p. 10).

Cheers!

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

FACEBOOK.COM/CFEMAGAZINE

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Stay Tuned For Our Upcoming Issues!

MARCH/APRIL: The Foodservice Equipment Issue

Featuring: Innovative Equipment & Tools for the Professional Kitchen Also Featuring:

– Trending World Cuisines – Kitchen Designs That Work – Food Focus: Italian

MAY/JUNE: Outdoor Cooking & Events Issue

Featuring: Making Your BBQ Menu Sizzle Also Featuring:

– Taking Your Tented Events to the Next Level – Outdoor Cooking Equipment & Tools – Food Focus: Latin American

JULY/AUGUST: The Plant-Based Issue

Featuring: Plant-Based Trends and Innovations Also Featuring:

– Tech Solutions for Your Business – Eco-Friendly & Sustainable Disposables, Containers, Dinnerware and Packaging – Food Focus: Mediterranean

SEPTEMBER/OCTOBER: The Holiday/Food & Beverage Issue Featuring: Tabletop Trends & Decor Also Featuring:

– Festive Foods: Appetizers, Entrees, Desserts & Drinks – Enticing Cocktails and Mocktails – Food Focus: Mexican

NOVEMBER/DECEMBER: The Annual Wedding Issue 2024

Featuring: Wedding Desserts That Take the Cake Also Featuring:

– Tableware, Dinnerware, Glassware, Flatware, Serviceware & Linens – Wedding Reception Trends – Festive Drinks: Wine, Spirits, Beer and Low-Alcohol

C atering Foodservice&Events Since 1993, the #1 Nationwide Resource for Industry Professionals

For more marketing opportunities contact our National Advertising Manager, Suzanne Bernhardt: Phone: (770) 722-7101 Email: suzanne@cfe-news.com

news

PRODUCTS | PEOPLE | EVENTS | EXTRAS

Food Trend Predictions from Proof of the Pudding

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hef Nick Klug, vice president of culinary, sports and entertainment at Atlanta-based Proof of the Pudding (proofpudding.com), identifies five food trends that will influence catering in 2024.

1. Global Flavors, Classics with New Twists

Although not new by any means, global flavors are a never-ending trend as our world gets smaller. Interesting twists on comfort foods are really coming to the forefront.

People love to see familiar items presented in a new way, and they are more likely to want to try something when they recognize at least part of a dish. For example, a spice rub can be added to a simple classic such as braised short rib to make it taste like pho, and Middle Eastern spices can transform traditional BBQ into something that’s completely different yet familiar to the guest.

2. Truly Authentic Dishes

Scamorza With cheese playing a starring role in many popular food stations (see feature article on p. 30), the new year may be the perfect time to showcase scamorza—identified by Datassential as a trend that should be on your radar: “First mozzarella, then burrata, now scamorza,” says the research firm’s 2024 Food Trends report.

Scamorza is a pasta filata (stretched curd) cheese, like mozzarella, and is primarily made from cow’s milk. Most common in Southern Italy, the cheese is often pear-shaped, which occurs when a string is tied around the cheese so it can hang to dry. Scamorza is drier and has a stronger flavor than mozzarella, with a better melt. The popular smoked version, scamorza affumicata, has a darker rind and sweeter flavor.

Scamorza can be eaten on its own as a table cheese, melted in pizzas and pastas, and even pan-fried.

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On the other side of the coin, bringing food and recipes back to their roots and keeping them as authentic as possible is something we are seeing more and more of.

Because there are so many different authentic restaurants popping up everywhere, it becomes important for caterers to deliver a truly authentic experience for our guests when we offer those items.

3. Mushroom Culture

Mushroom culture is something that seems to be coming on strong. With their numerous shapes, sizes, flavors and textures, they are a great meat substitute; they absorb any flavor you want to highlight and have crazy amounts of health benefits for both your body and mind. Mushroom powders are being added to coffee blends, tea blends, sauces and brines to add that umami flavor, along with providing added health benefits. In addition, it’s easier than ever to access quality mushrooms—they’re available from people that forage, from farms that specialize in mushrooms and from home grow kits.

4. Knowing Your Food Source

Knowing the source of your food is something that seems to still be gaining steam. Sourcing meats, poultry and seafood from sustainable and ethically focused farms is important to both customers and chefs. There are a lot of issues in our food supply; we can help improve this by buying from vendors who care. We may also see the first lab-grown meats hit the market in 2024.

5. The Evolution of Plant-Based Food

Plant-based foods are going to look a lot different in the coming years. We are going to see more competition in the market, with newcomers like Chunk Foods challenging Impossible and Beyond brands in the plantbased meat sector. We will also see new plant-based seafood and chicken items hit the market.

Examples of global flavors on the Proof of the Pudding menu include Birria Braised Short Rib with charred shishitos and mushrooms (above); and a Tandoori Chicken bao with crema and micro cilantro, served at Proof's Fusion Bao Station (opposite). Mushrooms continue to be popular with clients, including this trumpet mushroom dish (top).

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NEWS

Datassential Releases 2024 Food Trends Report

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eading food-and-beverage market research firm Datassential has released findings from its annual trend report, covering predictions for 2024. According to its research, 63% of consumers say they are optimistic about the year ahead.

A major food trend identified by the report is “European 2.0.” According to Datassential, a new generation of chefs is rethinking classic European cuisines, such as Italian, French and Greek. Social media is influencing this trend, as well as travel: “As consumers head to the U.K., Italy, France, and Spain on post-COVID vacations, expect them to return with a taste for the fresh ideas and ingredients they are finding abroad—think crispy English potatoes, unique Italian pastas and cheeses, high-end Spanish meats, and more.”

Consumers are also intrigued by Trend Comebacks in 2024. “In this era of ‘newstalgia,’ everything old is new again,” says Datassential.

Making a comeback are espresso martinis, one of the fastest-growing menu items in 2023; pickles; and “mixed dessert” plates, which are up 37% for midscale operators in 2023. This food nostalgia extends to décor—with consumers seeking out old-fashioned Pizza Hut restaurants—and marketing campaigns, such as McDonald’s bringing back Happy Meal Halloween buckets. “If you have a concept that resonates with nostalgic customers,” advises the report, “challenge yourself to find a way to bring it back in 2024.”

Among the 30 foods, flavors and ingredients Datassential identified as trends, here are the top 10 “future-forward flavors” to consider adding to your menus in 2024: • Flowers: Floral flavors, from lavender to violet, continue to blossom.

• Mustard Seeds: A flavorful crunch and crust enhancer.

• Spicy Ranch: Put it on everything.

• Caesar Everything: Kale, asparagus—anything but romaine.

• Spam: The hip chef’s nostalgic secret ingredient.

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• Shawarma: And just about any meat carved off a spit.

• Shaved Ice: Look for new globally inspired options, flavors and toppings.

• Creste di Gallo: The “it” pasta shape of 2024.

• Mexican Beers: The growth leaders for the category.

• Sweetened Condensed Milk: From desserts to drinks, SCM is taking center stage.

Among other study highlights, Datassential identified several outdated practices that consumers dislike: “With so many consumers reporting that they are often disappointed with the dining out experience, rethinking these practices can be an easy win for operators.”

Consumer dislikes include the following: • 49% of consumers want operators to drop credit card fees.

• 48% want operators to put prices on their websites.

• 26% of consumers would end formal dress codes (including 31% of Boomers).

• 35% dislike tiny portions.

• 27% of consumers say salt and pepper should always be on the table.

• 20% of consumers would end market pricing.

For more information or to subscribe to Datassential’s Report Pro, which offers more data exclusive to subscribers, visit datassential.com.

Rich's frozen products include the Funfetti Cheesecake (left) and the Funfetti Ice Cream Cake.

Consumers Prefer Casual, Food-Centric Gatherings, Says Study

by Rich Products

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lobal family-owned food company Rich Products (Rich’s) released findings from a 2023 shopper insight study, which found that small, food-centric gatherings with grazable options continue to rise in popularity amongst consumers, with 79% of those surveyed indicating they often try new and interesting foods during these times. Furthermore, the trend of small, at-home social gatherings has continued to persist post-pandemic, with over 58% preferring more intimate gatherings over large events.

While the shift to casual gatherings began before the COVID-19 pandemic, the prevalence has accelerated and evolved from larger special social occasions where food is present, to small entertainment-focused gatherings around TV shows, sports games and game nights where food is a social catalyst.

“Over time, home entertaining has shifted away from formal dinner parties to more casual social events with smaller, bite-sized food options, which not only impacts food and beverage buying behaviors, but also manifests in how and where people gather at home,” said Amanda Buonopane, senior manager of strategic insights at Rich Products. “For example, we’re seeing the ‘disappearing dining room’ trend among the younger generation. They prefer open floor plans with more flexibility for guests to grab a snack while socializing around the kitchen island.”

Other findings from the study include: Celebrations are getting smaller.

Rich’s consumer tracking from September 2023 shows that only 38% of respondents took part in gatherings of over 10 people throughout the summer months, despite summer being a popular season for special occasions, like birthdays, graduations and more.

This behavioral shift likely impacted the holiday season as well. The Cleveland Research Company found that consumers planned to increase spending on at-home entertainment this year, with spending averaging $900 (up from $800 in 2022).

Reasons for gathering are shifting.

Consumers most commonly get together for no reason at all. At least 61% of consumers Rich’s surveyed cited casual get-togethers with friends as the most common events they attend (about twice a month or more), with 58% noting that they participate most frequently in laidback gatherings like barbecues, pool parties and picnics.

On the other hand, major milestone celebrations are declining in popularity. Rich’s study found that 82% of respondents attend birthday or anniversary gatherings only once a month or less, with 44% admitting they rarely attend these major celebrations at all throughout the year.

For more information on Rich’s, visit richs.com.

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SUSTAINABILITY

How to Benefit from a Circular Economy For foodservice companies, adopting a regenerative, circular mindset isn’t just good branding— it’s good business

BY SAVANNAH SEYDEL, VICE PRESIDENT OF SUSTAINABILITY, BETTER EARTH

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he foodservice industry has spent decades honing one of the most efficient and effective supply chains in the world. Not only does it deliver fresh food to an ever-expanding population, it does so at low cost and with minimal disruption.

The unfortunate fact remains, however, that this system is breaking. We operate under the guise of the “linear economy,” where we make things, use them briefly, then throw them away. In the world of food, this looks like high yields of food grown with artificial fertilizers and pesticides that degrade the soil, transported miles to their final destination, where over one third of the food is then wasted.

Battling Soil Degradation This is not a minor problem, either. Generating just three centimeters of topsoil takes 1,000 years. And if current rates of degradation

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continue, all the world’s top soil could be gone within 60 years, according to the United Nations. Talk about a threat to the foodservice industry.

In the short-term, soil degradation means less nutrient-dense foods. In fact, several studies have confirmed that one would have to eat eight oranges today to derive the same amount of vitamin A as our grandparents would have gotten from one.

The key to tackling both? Healthier soil. Embracing regenerative, circular practices to revitalize soil may be the keystone solution to addressing climate change, while simultaneously bolstering our local economy, improving the quality of food and boosting profits.

From Field to Fork to Field Restaurants and catering companies can incorporate this thinking across their

“It’s like gift boxing your food.” operations, with packaging serving as a key element.

Today’s plastic containers—which populate supermarkets, mini-marts, restaurants, cafeterias and virtually all other sales venues—are both unhealthy and uneconomical.

Not only has the risk to public health due to microplastics been well documented, but most plastics are also non-biodegradable. This poses a problem in composting for a number of reasons. First, the quality of the resulting soil is diminished by plastic, making it unlikely to pass as certified organic and lowering its value overall.

Secondly, plastics run the risk of damaging composting equipment and facilities, which has prompted many operators to reject plastic packaging altogether.

The Right Packaging Fortunately, plant-based compostable packaging is a readily available circular alternative. New designs and materials are utilizing natural fibers like bamboo and sugarcane, along with bio-based resins, to create commercially compostable containers, plates, bowls, utensils and other products that can be easily composted without having to separate them from food products. And in many cases, they enhance the quality of the resulting compost to produce even better yields and more effective water consumption and distribution.

What’s more, consumers have a higher opinion of food quality when it’s presented in sustainable packaging instead of plastic. This allows restaurants and other providers to set higher prices for their goods and services, which helps maintain a profitable business model.

Green solutions are often difficult to implement and come with high costs and little or no return for the affected industries. The foodservice industry is in a unique position to implement a circular economy with little upfront costs and dramatic benefits toward people, planet and profit from the outset. 

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

Catering Crates have a telescoping lid to accommodate 2” to 6” deep pans The lid also serves as a riser even your drop-off buffets stand out against the competition.

Available in full and half pan sizes. aluminum trays not included

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ABOUT THE AUTHOR Savannah Seydel is an environmental advocate and vice president of sustainability for Better Earth, a compostable foodservice packaging company on a mission to make sustainability accessible and regenerative circularity achievable across the foodservice industry.

For more information, visit becompostable.com.

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HOW TO

How to Market Your Venue on Instagram Six proven ways to attract business through social media

BY LIESE GARDNER

Top: Professional photography will show off your venue to its best advantage, such as this stunning image of the Mellon Auditorium in Washington, D.C., with exclusive catering by Ridgewells.

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s your potential clients begin to plan a wedding or significant event, one of their first tasks will be securing a venue. This can be a big boost to caterers with preferred or exclusive status at a popular venue. In fact, being affiliated with an in-demand venue is so beneficial that some caterers—such as Best Impressions in Charlotte, North Carolina—have even built their own.

After all, owner-operated venues offer a win-win scenario: a steady stream of business for both catering and rentals.

But how do you make sure your venue is making an impression?

As with anything in business, it’s all about marketing. And, as with anything in marketing today, it’s all about social media. Instagram (and, increasingly, TikTok) is a huge driver of awareness, which leads to bookings.

Today, clients want to know more about who they are doing business with, and Instagram provides that insider’s peek. You can use that to your advantage by following these six great ideas from members of ECEP (Elite Catering & Event Professionals), a mastermind group of caterers from across the nation.

PHOTO BY LOVE LIFE IMAGES

McCalls Catering in San Francisco features its exclusive venues in Instagram’s Story Highlights (left). The Hall at Fauntleroy in Seattle (below) promotes venue tour dates and early-booking savings on its Instagram page.

Link to Venues or Create Dedicated Pages Do you host all your venues on your catering page or separately? If you are aligned with a large public venue with its own Instagram page, such as a library or art museum, it might not be possible to have a dedicated Instagram page for it as a venue.

However, there are still ways to use social media to promote it— and your association with it.

For instance, McCalls Catering & Events in San Francisco promotes its exclusive venues, such as the San Francisco Museum of Modern Art, on its website and on its Instagram page. To drive traffic, it uses Story Highlights to showcase each venue, and includes them in their “linktree”—Instagram’s link-in-bio feature—providing direct links to each venue’s webpage.

Other caterers create dedicated Instagram pages for each venue. If the venue is exclusively theirs, they feature their name and a link to their site. If the venue is open to other caterers, they might be a little more discreet that they are the owner.

Promote Venue Tours Instagram is an ideal place for listing when tours are available. Consider writing posts that list more than tour times. For example: • Entice potential clients to take a tour sooner rather than later with a caption that urges action, such as: “Tour now for bookings in Spring 2024—limited dates available!”

• Advertise an experience, not just a tour. Consider adding a line such as: “Join us for a free tour and enjoy a complimentary cup of our signature coffee blend!”

You can also show potential clients your venue via virtual tours on Instagram Stories, Reels or Live. This is a great way to make potential clients feel like they already know you.

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HOW TO

Make an Introduction Do you have news to share about your venue? If so, an introduction type of post, Reel or Story doesn’t cost much and can deliver a big marketing punch.

Here are three examples of introduction posts: • The Logo Introduction: When Ridgewells Catering in Washington, D.C., took over the prestigious Mellon Auditorium, they announced their new Instagram presence with an elegant logo, followed by professional images.

• The Hard Hat Introduction: Butler’s Pantry in St. Louis posted a series of photos over three days to announce their new management of 18 Rails and introduce owner Richard Nix, CEO Maggie Barton and the rest of the team.

• The Behind-the-Scenes Introduction: Best Impressions Catering documented the construction of The Revelry North End on Instagram (see sidebar on page 17), engaging potential clients from inception to grand opening—and booking events before the doors even opened.

Smart Instagram marketing: Butler’s Pantry promoted its management of 18 Rails in St. Louis by introducing owner Richard Nix (top) and CEO Maggie Barton (above). Best Impressions Catering in Charlotte, North Carolina, documented the construction of its venue, The Revelry North End (left). The Linden Row Inn in Richmond, Virginia, (opposite top) touted its TripAdvisor award.

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Show Off Testimonials and Accolades Social proof can positively impact a potential client’s decision about where to hold their event. To get it, ask clients if you can share their photos of your venue and whether they’re willing to leave a review. Choose quotes highlighting what makes your venue unique. Try to find quotes that highlight something specific about your staff or venue.

If you can get it, a short video testimonial can do wonders. Ask clients and their guests if they have

a moment to talk about their experience at your venue. You can also ask clients if you can use clips of videos they took.

When you receive attention from the media or another outside source, spread the word. People love to know when something has been rated highly. For example, as the exclusive caterer to the Linden Row Inn, Trolley Hospitality Companies promoted an award from TripAdvisor proudly on the venue’s Instagram page.

Defining Instagram Instagram offers three main ways you can share and engage with your audience: 1 . I N S TA G R A M P O S T A post appears on your profile page (or grid) and in your followers’ feeds as they scroll. It remains on your grid for as long as you want it. It can include a photo, video or carousel of images, and is usually accompanied by a caption; hashtags; tags of people, services or products in the image; and location tags.

2 . I N S TA G R A M S T O RY A Story usually offers more informal and spontaneous content than a post—such as a behind-the-scenes video or sneak peek of an event. It can include photos, videos, text, and various interactive elements like polls or questions. Stories appear in circles at the top of your feed when you hit “Home.” Users will see them as they scroll across other Stories, or by tapping on your profile picture, which will be ringed in pink when you have a Story to share. After 24 hours, the Stories disappear automatically. To keep a Story around for longer, save it in Story Highlights, and name the Highlight something specific, such as “Venues,” “Events” or “Team.”

3 . I N S TA G R A M R E E L A Reel is a short, engaging video up to 60 seconds in length, often including music, effects and various creative tools. Reels can be shared to your Feed (also known as your profile page), as a Story, or to the dedicated Reels Explore Feed. Reels are extremely popular and can widen your circle dramatically when using trending sounds and content.

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HOW TO

Collaborate Instagram has a feature that allows you to connect with another business account in a “collaboration post.” Collaboration broadens your reach, diversifies your content and brings new perspectives to your advertising.

Here’s how it works: When you create a post on Instagram, click on “tag people.” Then you can invite collaborators by typing in their Instagram name. Their username will be added to the post, and it will be shared with their followers as well as yours. Let the collaborator know that you are inviting them to collaborate, so they are sure to see and accept the invitation.

If you have separate accounts for your venue and catering firm, post a Story or Reel of a culinary experience from the venue and invite your catering firm to collaborate.

You can also partner with influencers in relevant niches like travel, event planning, weddings and lifestyle—an effective (and often very affordable) way to significantly boost your venue’s visibility. Influencers have dedicated followers who trust their opinions. You can host an influencer event at your venue or pay an influencer to mention your venue.

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The Ballroom at Carlos Center partnered with caterer Proof of the Pudding for this collaboration post.

If You Build It, They Will Come When BEST IMPRESSIONS CATERERS in Charlotte, North Carolina, began to develop their own venue, they incorporated what they knew their clients were looking for.

“We knew there was a market for a large-capacity venue in Charlotte for events of 300 guests or more,” says Justin King, Best Impressions’ CEO and president. After some searching, King and his team found the ideal spot in Camp North End, a former industrial site that’s been transformed into a creative hub in Uptown Charlotte.

Best Impressions outfitted the 23,000-square-foot, high-ceilinged space with state-of-the-art lighting and AV systems. “We implemented an extensive and creative food and beverage program to meet the palate of any event, from corporate to philanthropic,” King says. In June 2023, the company opened the much-anticipated venue—The Revelry North End. To market the new space even before it was finished, Best Impressions relied on long-lasting relationships with clients and partners. “Referrals from satisfied clients are our primary marketing tool,” King says.

To spread the word, the company threw a pre-construction “hard hat” event for community leaders and event professionals.

TOP LEFT PHOTO BY MADY JADE PHOTOGRAPHY

Those “under construction” moments were also posted on Instagram to begin to tell the story well before the venue was opened.

Once the venue was complete, the grand opening event was attended by more than 1,000 guests and featured in the media— both social and traditional.

“The transformation was the best marketing we could have asked for,” King says.

Best Impressions Caterers started promoting The Revelry North End while it was being constructed (left) and continues to market the venue with professional photos (above).

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HOW TO When Ridgewells Catering in Washington, D.C., took over the prestigious Mellon Auditorium, they announced their new Instagram presence with an elegant logo, followed by professional images.

Show It Off! Marketing on Instagram is quite affordable.

However, you need to invest in photography to make it pay off.

Sometimes the stars align, and you are able to get the “money shots”—those dramatic stop-your-scrolling images—yourself or from the event photographer. Other times, it might be difficult to get photos from a client’s wedding or event, or the photos available aren’t the ones you want.

One way to ensure you get the images you want is to create a photo shoot at your venue involving all your favorite creative partners, who will share the images to their audiences as well.

Be sure to take a lot of behind-the-scenes shots and document the shoot on Stories!

And, if possible, get real-time action shots from events for Stories and Reels, with your client’s permission. Videos are an incredible sales tool—the best way for potential clients to see the venue, and your culinary prowess, in real time. 

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One way to ensure you get the images you want is to create a photo shoot at your venue involving all your favorite creative partners, who will share the images to their audiences as well.

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HOW TO

DSquared Hospitality is the parent company of Seattle’s Hall at Fauntleroy historic venue and its exclusive caterer, Tuxedoes and Tennis Shoes.

Venue Instagram Handles 18 RAILS: @18rails Butler’s Pantry, St. Louis THE BALLROOM AT THE CARLOS CENTER: @theballroomatthecarloscenter Proof of the Pudding, Atlanta MCCALLS CATERING & EVENTS: @mccallssf HALL AT FAUNTLEROY: @hallatfauntleroy Tuxedoes and Tennis Shoes, Seattle, Washington LINDEN ROW INN: @lindenrow Trolley Hospitality Companies, Richmond, Virginia THE MELLON AUDITORIUM: @eventsatmellon Ridgewells Catering, Washington, D.C. THE REVELRY: @therevelry_clt Charlotte, North Carolina

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.

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MARCH 3-5, 2024

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EDUCATION SPECIAL EVENTS

FEATURE

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The

Enduring Allure of

Mexican

BY SARA PEREZ WEBBER

W

Above: Build-your-own taco bars are the most popular order for ezCater customers choosing Mexican cuisine.

Restaurants and caterers who specialize in this popular cuisine find success with traditional recipes and quality ingredients

hether they’re craving quesadillas, longing for elote or pining for pozole, consumers’ appetite for Mexican cuisine shows no signs of abating.

According to market research firm CivicScience, a third of U.S. adults name Mexican food as their favorite cuisine—and it’s the top choice for those under age 55. Meeting the demand are more than 80,000 Mexican restaurants across the country, which foodservice research firm Datassential says represents nearly 10% of U.S. restaurants.

On ezCater, the online platform for corporate catering, “Mexican food has always been incredibly popular and is one of our top-ordered cuisines,” notes Giliah Librach, director of merchandising operations. In fact, the number of Mexican restaurants joining ezCater jumped 20 percent in 2023.

Mexican cuisine works well for office catering because it can be served in different ways, notes Librach—from buffets and buildyour-own stations to individual boxes. Plus, Mexican accommodates dietary preferences well. “It is so customizable, allowing eaters to mix-and-match proteins, vegetables, and sides for things like buildyour-own tacos or fajita bars,” she says.

Given the flexibility and popularity of Mexican cuisine—and the growing number of foodservice businesses serving it—how are caterers and restaurants distinguishing their offerings from the competition? To find out, we asked proprietors in three states that boast a high percentage of Mexican restaurants: California, New Mexico and Texas.

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That Mexican Guy Los Angeles thatmexicanguycatering.com

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M

iguel Carrillo owned a meat market before he opened his Los Angeles catering company, That Mexican Guy, 12 years ago.

So he saw first-hand how potential competitors ran their businesses—and what could give him an edge.

“Quality is how we stand out,” says Carrillo, who’s originally from Guadalajara. For example, he only uses prime-grade meats and makes everything from scratch—from the salsas and seasonings to the aguas frescas, including the customer-favorite horchata. His team creates an eye-catching traditional look for buffet setups, with acacia wooden bowls and risers, serape table coverings and clay pots sourced from Mexico.

Such attention to detail has helped Carrillo grow the business from one event per month, when he first launched it as a side gig, to 15 per week and fully booked

That Mexican Guy is known for its traditional buffet set-ups (right and opposite, far left), which often include made-from-scratch aguas frescas.

Tacos (below and opposite left) are the most popular order, while lobster tails (bottom right) are a higher-end menu option.

weekends year-round, prompting him to sell the meat market last year. “More party planners are hiring us, where before it was an individual person or company hiring us,” he says. “Party planners are very picky about who they use because they want to stand out to their customers.”

Steak, chicken and pork tacos are the most popular order, with some clients choosing Bajastyle shrimp and fish tacos—made with Carrillo’s batter and Baja sauce recipes. In addition to such traditional sides as rice and beans, That Mexican Guy offers spring mix, macaroni and potato salads. Non-meat-eaters appreciate the caterer’s deep-fried potato tacos.

Carrillo also offers higher-end barbecue, with such options as lobster tails and picanha—a Brazilian cut of beef—prepared over an open fire on a Santa Maria grill. And in the coming year, That Mexican Guy will be promoting its breakfast burritos for office catering. “We already have a lot of offices that hire us, but it’s typically for tacos,” says Carrillo. “We want to be able to offer these companies a lot more.”

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Garduño’s A Albuquerque, New Mexico gardunosrestaurants.com

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franchise owner of two Garduño’s Mexican restaurant locations in Albuquerque, New Mexico, Irmalisa Diaz emphasizes what has made the brand popular since the 1980s—“the same flavor and same recipes.”

Fajitas and combo plates—with options including chiles rellenos, enchiladas and burritos—are among the menu’s most popular entrees, while customers eat up the Los Favoritos appetizer, with shredded beef and chicken taquitos, nachos and carne adovada chimichangas. Some options are traditionally Mexican, such as the charro beans side dish, while others are distinctly New Mexican—like the Hatch green and red chile, which can be ordered “smothered” on top of, well, nearly everything.

And then there are the margaritas, made in front of the customer. Especially in demand are the on-therocks house margarita, made with 100% agave tequila; and the coconut margarita, blended smooth and served in a glass rimmed with honey and toasted coconut flakes.

“No one can touch it,” says Diaz.

Many of the recipes go back to Garduño’s founding in 1981, although the brand is under different ownership now. Diaz notes that two of the cooks at her location in Albuquerque’s Cottonwood Mall have been with the brand for nearly a quarter century. “The flavor doesn’t change, the consistency doesn’t change,” she says. “It’s that homemade taste.”

During the recent holiday season, Diaz’s two locations—including one that opened in August at Albuquerque’s Nativo Lodge—did a brisk business in bulk orders, with customers ordering trays of enchiladas and tamales, and gallons of beans and rice.

That bodes well for Diaz’s 2024 plans: “We just redid our catering menu. We are going to push for catering.”

Popular appetizers at Garduño’s include guacamole (opposite left) and the Shrimp & Avocado Cocktail (right), often accompanied by such favorite margarita options as Jalapeño and Coconut (top right). Fajitas (opposite, far left) are an in-demand entree, while the all-day brunch menu features such choices as breakfast burritos with red chile (below).

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Big Madre Tacos y Tortas Houston bigmadre.com

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ith 38 locations opened since 2017, Big Madre Tacos y Tortas has proven to be a very successful concept for the Greater Houston Retailers Cooperative Association (GHRA), an organization of independent convenience store owners in the Greater Houston area.

“Through its own research in 2016, the GHRA recognized the growing popularity of Mexican cuisine within the foodservice industry, identifying it as the fastest-growing segment,” says Doug Boone, director of operations for GHRA Food Services. “In response, GHRA strategically developed the Big Madre Tacos y Tortas foodservice program to provide its members with an authentic Mexican-style food offering, aligning with market trends and consumer preferences.”

Customers appreciate Big Madre’s made-toorder menu, notes Boone, which includes a wide assortment of tacos, burritos, bowls, tortas and quesadillas. Homestyle tortillas are pressed and cooked right in front of guests, who can choose from such protein options as grilled carne guisada, slow-cooked carnitas, and specially marinated chicken and beef fajitas.

PHOTOS BY GHRA

“Every recipe—from the marinades to the salsas, beans and rice, and the handmade flour tortillas—was perfected over decades by GHRA’s chef, ‘Captain’ Glenn Cates,” says Boone. “An executive chef with over 50 years of experience, Cates learned from the very best—his madre!”

Since only one in 10 Mexican restaurants is a fast-casual concept, Big Madre has a lot of room for growth, says Boone: “This statistic underscores a unique advantage for Big Madre, positioning the brand to capitalize on and further expand within this specific sector of the market.”

After opening 13 convenience store locations in 2023, seven more are in the pipeline, and the brand is expanding to towns beyond southeast Texas.

“As the country continues to grow and diversify, the widespread appeal of Mexican food attracts a broad audience and transcends cultural boundaries,” says Boone.

“In the current landscape, where consumers increasingly crave authentic and varied dining experiences, the enduring allure of Mexican cuisine is not only here to stay but poised to intensify in the coming years.” 

Big Madre customers appreciate its made-to-order freshness (opposite, top left), variety of proteins (middle right), and wide assortment of bowls (opposite left), burritos (top right) and tacos (right and top).

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FEATURE

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At the Italian Pasta Cone station by Bite Catering Couture in Los Angeles, chefs prepare spaghetti to order and serve it in easyto-hold cones.

Caterers are revving up their food station creativity, presenting guests with sweet, savory and satisfying options that look as good as they taste

Feasts Senses for the

g

BY SARA PEREZ WEBBER

uests attending catered events these

days are likely to find food and drink that’s right up their alley. After all, caterers are

coming up with ever-more creative stations where diners can customize dishes to their liking.

And not only do these stations feature a variety

of flavors but their presentation also heightens the appeal, with friendly chef attendants, innovative serving vessels, imaginative designs and clever concepts.

We’ve rounded up a variety of successful stations from caterers across the country, featuring savory dishes, desserts and cocktails, and incorporating such customer-favorite trends as live cooking, Asian flavors and next-level charcuterie.

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L ive Cooking

The Hanging Surf & Turf from CONSTELLATION CULINARY GROUP was originally conceived as an opulent Tomahawk station, with a chef cooking the herb-butterbasted steak hanging on hooks above a bed of roasted potatoes. Constellation took the concept to another level by adding hanging skewers of shrimp, tuna and braised octopus, which are basted with miso butter and torched above a bed of oysters. Meanwhile, the oysters are being cooked on a bed of lava rocks, so a distinct smokiness is being infused from two vantage points.

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Guests love taking photos at the Italian Pasta Cone station by BITE CATERING COUTURE in Los Angeles, where chefs prepare spaghetti to order in a classic pomodoro sauce and toss it with fresh Parmesan.

Gluten-free pasta is an option at this station, and guests walk away with easy-to-hold cones.

Often paired with the pasta cone station is the Pizza Station from BITE CATERING COUTURE. A chef prepares pizzas on site in a large pizza oven, offering guests such options as Margherita, pepperoni, and a vegan and gluten-free veggie variety. “Clients enjoy this option because the live cooking adds a fun element to events for their guests,” says Elizabeth Goel, executive chef and owner.

Constellation Culinary Group chefs cook steak, veggies and seafood hanging from hooks at the Hanging Surf & Turf station (above and left). Bite Catering Couture often pairs its Italian Pasta Cone station (opposite top) and its Pizza Station (opposite bottom).

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Sweet Rewards

BITE CATERING COUTURE designed its Flaming Donut Station “to give guests the freedom to create their own dessert combinations while enjoying the entertainment of the cooking,” says Goel. Fresh donuts are flambéed in the client’s choice of liquor sauce.

At one brunch event, the company incorporated the client’s vendor partner, a peanut butter whiskey, for a unique on-brand treat. The desserts are then topped with coffee or vanilla ice cream, and finished with toppings such as salted French caramel, whipped cream and candied pecan-bacon bits.

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RIGHT PHOTO BY BUTLER'S PANTRY

A chef flambés donuts in Bite Catering Couture's Flaming Donut Station (above) and then tops the dessert with ice cream (above left).

Guests can choose their toppings at the Pound Cake Station by Butler's Pantry (below).

Another client favorite for BITE CATERING COUTURE, the Nitro Ice Cream Station grabs guests’ attention with a chef mixing liquid nitrogen for ice cream, which is served in mini cones. “We love pairing this with a small-plate dessert station,” says Goel. “One of our favorite toppings is our olive oil chocolate shell sauce, which hardens—just like those you had as a kid!”

At the Pound Cake Station at BUTLER’S PANTRY in St. Louis, guests add the toppings of their choosing to mini bundt cakes. For a fall event, Butler’s Pantry leaned into the season, offering autumnal toppings such as whipped pumpkin, cinnamon roasted apples and cranberry chutney, as well as whipped cream, cinnamon sugar, caramel pistachios and crushed walnuts. “As with any station trend, guests really love the customization,” says Bridget Bitza, chief revenue officer. “From smooth and creamy, to crunchy or chewy, the variety of flavors and textures made this a stand-out pick.”

Mini ice cream cones (top) are created in front of guests at Bite Catering Couture's Nitro Ice Cream Station (above).

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S pecialized Sips 36 C AT E R I N G , FO O DS E R V I CE & E V E N T S  c fe -news.com

“Signature cocktails will never go out of style!” declares Bitza of BUTLER’S PANTRY in St. Louis. For that reason, the company’s Margarita Station is “guaranteed to be a hit,” she adds.

Butler’s provides three recipes as a guide for guests—for a Paloma, Skinny Margarita and Spicy Margarita—but they can be as creative as they’d like with their concoction. With liquor options including reposado tequila, Espolon Blanco tequila and triple sec, guests can add such mixers as orange and grapefruit juice, margarita mix and soda water; sweeteners including simple syrup and agave nectar; and garnishes like lemon, lime, grapefruit, orange, jalapeño and cilantro, in glasses rimmed with sugar, salt or tajin.

PHOTOS BY BUTLER'S PANTRY

Guests can create their perfect margarita (opposite left) at the Margarita Station by Butler's Pantry (above), featuring a variety of mixers and sweeteners (left).

Guests love the Prosecco Bar served up by the MADISON BEACH HOTEL in Madison, Connecticut. At this conversationstarter, guests can jazz up their prosecco by adding such options as St-Germain Elderflower Liqueur, orange and cranberry juices, lemonade, Aperol, lavender simple syrup, and peach and berry purees.

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S ay Cheese A Burrata Bar “fits in perfectly with the growing trend of specialty foods, as it is an authentic Italian handcrafted cheese,” says Bitza from BUTLER’S PANTRY. “It’s becoming a favorite for guests for its versatility in flavor, dietary accommodation and visual appeal.” At the Burrata Bar, guests can pair the creamy cheese with a variety of options, including sliced bruschetta, poached pear, prosciutto, heirloom tomatoes, hot honey and fig jam.

TEXAS CHRISTIAN UNIVERSITY CATERING BY SODEXO debuted the TCU Cheese Trolley during a reception to celebrate President Daniel Pullin’s first year at the university.

A cheese monger accompanied the mobile trolley, ringing a bell before making a move so guests could anticipate its arrival. The attendant prepared small plates for each guest, suggesting the best accompaniments on the cart—from crackers and preserves to honey and olives—as well as the best wines to pair with the choices. The artisan cheeses offered included Deer Creek Wisconsin Rattlesnake Cheddar, Atalanta Italian Grana Padano, Mifroma Swiss Gruyere, Cambozola German Triple Crème, Humbolt Fog California Aged Goat Cheese and Arrigoni Italian Taleggio.

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PHOTOS ON P. 38 BY BUTLER'S PANTRY

The Burrata Bar by Butler's Pantry (above and below) pleases guests with its variety of pairing options. A cheese monger accompanied the TCU Cheese Trolley, helping guests make their choices (opposite).

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Asian Flavors Ramen dishes (right) can be created with or without CBD-infused broth at Constellation Culinary's CBD Ramen Bar (top), which also offers herb-forward cocktails (above middle).

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CONSTELLATION CULINARY GROUP blends the distinctive qualities of Asian cuisine with a creative infusion of CBD into both food and beverages at its CBD Ramen Bar. To accompany their ramen noodles, guests can choose either CBD-infused herb roasted chicken broth or a non-infused alternative.

Then they choose from an array of toppings, with their customized creations served in a doubleinsulated stainless-steel cup. Complementing the ramen offerings are a selection of inspired cocktails, including fresh-pressed melon concoctions, herbforward drinks and CBD-infused options—including the intriguing “Unicorn Tears” spritzers.

LIBERTY UNIVERSITY DINING SERVICES created a Lettuce Wrap Bar at a buffet it hosted for the CEO of Campus North America for Sodexo, Brett Ladd. The buffet was designed to highlight customization, local produce and contrasting colors.

Guests could fill lettuce leaves with proteins including Thai chicken, sesame crusted ahi tuna, Asian pork and a plant-based Chinese five-spice walnut “meat” filling. Toppings included cucumber, pickled red onion, matchstick carrots, green onions, red cabbage, teriyaki glaze and yum yum sauce. Plus, guests could pair their lettuce wraps with pot stickers, Asian noodles, jasmine rice and garlic broccoli.

Above: Guests could choose from a variety of fillings at Liberty University Dining Services' Lettuce Wrap Bar. Below and left: College students loved personalizing their bowls at the Ramen Station by Butler's Pantry.

At a recent college function, BUTLER’S PANTRY appealed to students’ fondness for comfort food with its Ramen Station.

“What we loved most about this offering was the social aspect,” says Bitza. “It naturally encouraged interaction and conversation among students and also provided a trendy focal point, perfect for sharing on social media. Students loved being able to personalize their bowls by selecting their preferred broth flavor, adjusting spice levels and adding favorite toppings,” including daikon, bok choy, fresh mushrooms, scallions and soft-boiled eggs. 

BOTTOM TWO PHOTOS BY BUTLER'S PANTRY

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C harged Up C harcuterie With The Market Experience station, BITE CATERING COUTURE takes its charcuterie up a notch: A chef carves prosciutto or Spanish ham to order in front of guests. “Clients love the added bonus that carving onsite really cuts down on waste,” says Goel. Along with a selection of fine cheeses, artisan breads and crackers, accompaniments include roasted kabocha, spring succotash, shaved gold beets with toasted pecans and edible flowers, and house-made edamame hummus.

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For a charity event last April, TULSA UNIVERSITY DINING created a Charcuterie Board Display so dazzling that it’s become the university’s signature offering, featured at nearly every noteworthy occasion—and its success helped to double the number of catered events compared to the previous year. In addition to charcuterie boards, the menu featured such appetizers as grilled vegetable displays and fruits, gradually leading guests to more substantial options like savory sandwiches and sweet desserts. Round tables promoted an efficient flow, allowing guests to easily navigate the display. Catering Director Angel Huff and Executive Chef Tim Anderson sought to avoid concealing food in chafers, displaying finger foods on stylish shelves and boards. The main charcuterie board was shaped like a hurricane, the university’s mascot.

A chef carves Spanish ham at Bite Catering Couture's Market Experience station (left).

For More Information BITE CATERING COUTURE  bitecatering.net BUTLER’S PANTRY  butlerspantry.com CONSTELLATION CULINARY GROUP  constellationculinary.com

Tulsa University Dining's Charcuterie Board Display features an abundance of colorful options (top), with a main charcuterie board that's shaped like a hurricane, the university's mascot (above).

LIBERTY UNIVERSITY DINING SERVICES  liberty.sodexomyway.com/catering MADISON BEACH HOTEL  madisonbeachotelevents.com TEXAS CHRISTIAN UNIVERSITY CATERING BY SODEXO  dining.tcu.edu/catering TULSA UNIVERSITY DINING  utulsa.ued/event-planning/catering C AT E R I N G , FO O DS E R V I CE & E V E N T S  c fe -news.com

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BUSINESS

Tips for Planning for 2024 How restaurants can navigate an uncertain economic climate in the new year

BY BEN JOHNSTON, COO OF KAPITUS

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W

ith ever-rising costs for supplies and staffing, the economic climate remains uncertain for 2024—even while unemployment remains low and consumer spending strong despite higher interest rates. To best navigate the uncertainties of the upcoming year, we encourage restaurant and foodservice business owners to take the following steps: • Forecast Financial Needs: Restaurant owners should determine whether they are likely to need capital in 2024 and, if so, work to line up that capital now. The most common mistake small business owners make is failing to properly forecast the cashflow needed to secure the inventory and staff required. Small business owners are by nature optimistic, and sometimes optimism causes us to overlook the downside contingencies that can become essential when things don’t go as planned.

Restaurant owners should work to forecast their busy and slow seasons, and use these projections to determine whether they are likely to need capital as they transition into their busy season.

Banks have been reducing exposure to small businesses ever since the pandemic, and now with higher interest rates putting

pressure on bank deposits and greater regulatory scrutiny, banks are reducing their loan books even more. Fortunately, there are a number of small business lenders who have been expanding their ability to provide small business capital in the face of this bank contraction. Small business owners should consider exploring options with their bank as well as these non-bank lenders.

• Consider Offerings to Attract Customers: Restaurants trying to attract price-conscious diners should ensure that their menus carry several low-cost, higher-margin staples that can be sold at reasonable prices. Consider reducing the size and price of certain staples and then offering a “super-sized” portion for a higher price. Keep a close eye on your margins, and don’t be afraid to slim down menus and reduce hours of operation if demand begins to slip.

• Retain Staff with Scheduling Input: Flexible and secure shifts may be more important than wages to some employees. An effort to maximize staffing levels by cutting shifts short or imposing last-minute shifts can be very disruptive to employees’ lives. It may be easier said than done, but allowing employees more input into their shift times and durations can go a long way toward engendering employee loyalty. We also encourage restaurants to automate as much of their processes as possible, keeping headcount light.

• Plan for Growth: When considering expansion plans, restaurants should understand the demand in their local market as well as the competitive environment. A restaurant’s success is likely to be driven more by the local economy and by the competition than by national economic indicators.

Restaurants are expensive to start and can take years to become important fixtures of the community. As a result, it is important to have a good capital plan in place. Most restaurant owners have financial backers to help them get off the ground, and debt financing relationships to help them grow and cover temporary shortfalls of capital. Having the right financial relationships is important, and there are a number of non-bank lenders who are able to provide financing options to restaurants. 

Keep a close eye on your margins, and don’t be afraid to slim down menus and reduce hours of operation if demand begins to slip.

ABOUT THE AUTHOR Ben Johnston is the chief operating officer of Kapitus, one of the most reliable and respected names in small business financing. Kapitus provides growth capital to small businesses and has provided over $5 billion to over 50,000 small businesses since 2006.

Kapitus offers a number of loan products to small businesses, including SBA loans, revenuebased financing, equipment financing, cash-flow-based factoring, revolving lines of credit and invoice factoring.

For more information, visit kapitus.com.

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2024 Industry Shows

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

2024

New England Restaurant & Bar Show BOSTON, MA February 4-5, 2024 newenglandrestaurantbarshow.com

International Restaurant & Foodservice Show of New York NEW YORK, NY March 3-5, 2024 internationalrestaurantny.com

Northwest Food Show PORTLAND, OR April 21-22, 2024 nwfoodshow.com

46 C AT E R I N G , FO O DS E R V I CE & E V E N T S  c fe -news.com

National Restaurant Association Show

Western Foodservice & Hospitality Expo

CHICAGO, IL May 18-21, 2024 nationalrestaurantshow.com

LOS ANGELES, CA August 25-27, 2024 westernfoodexpo.com

Summer Fancy Food Show

Plant Based World Expo North America

NEW YORK, NY June 23-25, 2024 specialtyfood.com

Texas Restaurant Show SAN ANTONIO, TX July 13-15, 2024 tramarketplace.com

NACE Experience DENVER, CO July 21-23, 2024 nace.net

NEW YORK, NY September 11-12, 2024 plantbasedworldexpo.com

Florida Restaurant & Lodging Show ORLANDO, FL November 6-7, 2024 flrestaurantandlodgingshow.com

MARKETPLACE PRODUCTS

AD INDEX All Chef’s Supplies

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Catering Crate

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National Event Services

19

International Restaurant & Foodservice Show of New York

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Southern Aluminum

2

Thunderbird Food Machinery

19

Catering, Foodservice & Events Magazine

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may have occurred in this list.

FOR A DV E RTISING I N FOR M AT ION Please contact Suzanne Bernhardt for information about advertising in Catering, Foodservice & Events Magazine. suzanne@cfe-news.com 7 70 .7 2 2 .7101

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C atering Foodservice&Events WWW.CFE-NEWS.COM

FF

With 85,000+ subscribers, the leading marketing and communication platforms for the catering, foodservice and events industries C AT E R I N G , FO O DS E R V I CE & E V E N T S  c fe -news.com

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C atering Foodservice&Events

Catering, Foodservice & Events (CFE), the leading marketing and communication platforms for our industry professionals For 31 years, CFE has been the leading communicator for owners and professionals in our industry. Year after year, we have inspired our subscribers with articles about the latest trends in foodservice and event design.

We have interviewed countless experts, who have shared with our readers invaluable advice for improving their businesses—from menu ideas to food safety pointers.

In the pages of CFE, caterers, chefs and restaurant owners have heard from hundreds of knowledgeable professionals, who’ve outlined successful planning strategies, tips for getting the most out of social media and much more.

Furthermore, our industry manufacturing customers have been able to communicate to our decision-maker subscribers the details of their innovative foodservice equipment. When our subscribers are looking for ideas on what to buy for outfitting their kitchens, they know they’ll find ideas in our pages.

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Who We Are

It is our mission to ensure the continuation of high-quality information for our industry professionals and to deliver new ideas, business strategies, and the latest equipment and product news to our readers.

Who do we reach: Principal Executives and Managers at the following types of facilities:

– Independent Caterers (1-10 employees) – Catering Companies (more than 10 employees) – Restaurants, Hotels, Resorts, Special Event Sites – Banquet Halls, Country Clubs, Industrial Facilities – Schools and Colleges – Hospitals – Convention Centers – Prisons and Military Bases

Who are our subscribers: – CEOs, Executives and Corporate Management – Sales & Business Development, Chefs – Purchasing Departments – Suppliers to the Industry – Others

60% 15% 10% 10% 5%

C atering Foodservice&Events Our Reach +

85,000

Magazine Subscribers +

85,000

e-Newsletter Subscribers +

80,000

Additional Magazine and e-Newsletter Deliveries via our Trade Show Partners +

75,000

e-Blast Distributions

100,000 – 1M

Targeted Web Marketing Impressions +

10

Nationwide Trade Show and Conference Alliances – Website Banners – On-Demand Videos – Video Zone Education

Who We Reach Every month, CFE reaches 85,000+ authenticated B2B professionals via the comprehensive platforms of Catering, Foodservice & Events (CFE).

The most important mission for CFE is to ensure that we provide our customers with an exclusive and authenticated readership.

All of our subscribers are professionals who continue to request more knowledge-based information about the industry they work in. They are always looking for the latest new products and services, and rely on our three-decade-long track record of providing useful content. Our advertising customers can be certain that they are reaching decision-makers all over the US. We have seen robust growth in subscribers during and after COVID-19 and, since then, the inflation period of the last two years. During this period, we gradually noticed how many people had left and re-entered our industry, which resulted in a 35% growth in subscriptions to our media platforms. Starting this January 2024, we have grown to an 85,000+ readership base. For any manufacturer and food equipment supplier in the foodservice and events industry, the CFE communication platforms are a reliable venue to reach future customers.

We invite you to contact our National Advertising Manager, Suzanne Bernhardt.

Phone: (770) 722-7101 – Email: suzanne@cfe-news.com

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About CFE’s Digital

CFE - Magazine CFE-NE

MAGAZINE FREQUENCY:

Published six times in 2024.

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MAGAZINE CIRCULATION:

85,000+ sent to our digital CFE subscribers.

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Catering, Foodservice & Events magazine and most of our newsletter content is delivered to an additional 80,000 industry professionals via our nationwide trade show partners.

Spirited Bars and Festive Cocktails Tips for Screening Job Candidates S E P T E M B E R/O C TO B E R 2023 VO LU M E 30 • N U M B E R 5

CFE - Sponsored Content SPONSORED CONTENT is the rapidly growing marketing service we are providing. This native advertising approach will provide an excellent opportunity for your company to reach our vast national audience with information about your products and services. A well-written article with beautiful high-resolution images will empower and educate beyond a standard print/digital ad, web banner or e-Newsletter ad, bringing our readers up close and personal with your promotional message.

CFE - Targeted Web Marketing

GREAT PERFO RMAN CES

greatperformances.com THE KITCHEN

When New York-based Great Performances opened a new 51,000-square-foot headquarters in the South Bronx in May 2021, the caterer tripled the size of its previous Manhattan kitchen.

With the larger space and well-planned layout, “our prep teams have direct access to their own cooking equipment without having to wait for it to become available,” says Chris Harkness, culinary director. “Another great new attribute is the walk-in space. We now have direct access to our walk-ins from the receiving area that leads directly into the kitchen; it’s a game-changer in terms of saving time and increasing efficiency.”

O O DS E R V I CE & E V E N T

The space is divided into a “hot area”—a full cooking kitchen—and a “cold area,” exclusively for foods that are either ready to eat or don’t require cooking. The busy kitchen’s state-of-theart equipment includes programmable full-size Rational ovens, which give the cooks “more freedom to work on the next project without the stress of watching the ovens,” notes Harkness, as well as blast chillers that lead directly to the walk-ins for a cold-to-cold food flow. Three walk-in units keep like foods together, so they’re maintained at their ideal temperatures.

“Food flow is key,” says Harkness. z

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TARGETED WEB MARKETING is CFE’s newest service for delivering your display advertisements to our target-specific industry professionals in the Catering, Foodservice and Events industries.

We define and target decision-making professionals who are searching online for products and services like the ones that you offer. This reach includes authenticated B2B professionals, including C-Suite executives, through a wide variety of industry groups. With each impression, you are ensured to reach real potential customers.

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To learn more details, contact Suzanne Bernhardt.

Phone: (770) 722-7101 – Email: suzanne@cfe-news.com

C atering Foodservice&Events

Marketing Services DEDICATED AND EXCLUSIVE E-BLAST SERVICES TO 75,000+ INDUSTRY PROFESSIONALS

CFE - Exclusive e-Blasts

Dedicated and Exclusive e-Blast Services are created and provided for our advertisers and delivered to our exclusive national 75,000+ industry professionals database.

We pride ourselves on not spamming our respected opt-in subscribers. Therefore, we limit our e-Blasts to four per month.

All orders are filled on a first-come, first-served basis.

CFE - On Demand Video Catering, Foodservice & Events Video Promos will include the interview, your product images and your latest offers in an engaging platform, and are a measurable and cost-effective way to reach industry professionals.

By combining our magazine with the immediacy of the internet and the impact of streaming audio, Video Promos provide a dynamic marketing solution that accelerates the lead-generation process and produces actionable results.

We will deliver your Video Promo to the vast number of Catering, Foodservice & Events subscribers, and to our large email audience with dedicated email blasts.

Every month, the Catering, Foodservice & Events monthly e-Newsletter is sent to our 85,000 opt-in subscribers, delivering the subjects that matter most to our industry.

All articles will also be available on the CFE website. Newsletter and website banners are placed on both platforms providing for solid exposure.

CFE - Newsletter & Web Banners FoCodasteervrinicge& Events FF

Our readers value the industry insight and news packed into each e-Newsletter and website pages.

To learn more details, contact Suzanne Bernhardt.

Phone: (770) 722-7101 – Email: suzanne@cfe-news.com

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Contact Information: National Advertising Manager Suzanne Bernhardt suzanne@cfe-news.com

WWW.CFE-NEWS.COM 54 C AT E R I N G , FO O DS E R V I CE & E V E N T S  c fe -news.com

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