CFE-News Nov/Dec 2023

CFE-NEWS.COM

Wonderful Weddings Experts reveal 25 reception trends, from drinks and décor to desserts and entertainment

ALSO Niche Wedding Planners Florida Restaurant & Lodging Show Recap N OV E M B E R/D EC E M B E R 2023 VO LU M E 30 • N U M B E R 6

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CONTENT volume 30 >> number 6

DEPARTMENTS

30 4 EDITOR’S NOTE 6 NEWS

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

14 SUCCE SS STORIE S

20

features

Leading Miami caterer Bill Hansen launches Hansen Group after acquiring three additional catering companies.

20

18 COMMUNITY

How planners and caterers who specialize in niche and destination weddings help clients celebrate the weddings of their dreams.

South Florida nonprofit Delicious Spoonfuls serves ice cream and the community by employing people with special needs.

38 PRODUCTS YOU CAN’T LIVE WITHOUT A roundup of products to enhance wedding receptions.

40 BUSINE SS

QR Order & Pay technology can help struggling restaurants rebound, says Eric Seymour of me&u USA.

42 EVENTS

Now co-located with the Pizza Tomorrow Summit, the Florida Restaurant & Lodging Show is thriving under new ownership, attracting more attendees and exhibitors than last year.

45 MARKETPLACE 46 CALENDAR TOP RIGHT PHOTO BY MELIA LUCIDA

Specialty Success

BY SARA PEREZ WEBBER

30

Time to Celebrate

After the vows, rev up the “wows” with these 25 wedding reception trends, from drinks and décor to desserts and entertainment.

BY SARA PEREZ WEBBER

ON THE COVER: According to Kelley Nudo of Momental Designs— which offers custom-designed, hand-painted stationery—menus are being emphasized more at wedding receptions and are often placed at each seat, rather than having a single menu for the table.

For more information, visit momentaldesigns.com.

Photo by Emily Wren Photography (emilywren.com)

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

3

Lorem ipsum

Catering&Events Foodservice

EDITOR’S NOTE

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

Love Is in the Air

A

ccording to the largest jewelry company in the U.S., more big questions will be popped next year.

Signet Jewelers—which owns Zales, Jared, Kay Jewelers and other brands— expects engagements to rebound starting in 2024, after falling off post-pandemic.

The company notes that couples get engaged, on average, about 3.25 years after they begin dating. Since Covid interrupted the dating cycle for many, engagements are just now getting back to normal. The company estimates that 2.4 million to 2.5 million U.S. couples will get engaged in 2024, after a low of about 2.1 million this year.

Of course, more proposals mean more weddings. Are you ready?

To help you prepare for the 2024 wedding season, we’ve rounded up a list of 25 reception trends—from drinks and décor to dessert and entertainment (p. 30). We ask four wedding experts who specialize in niche and destination weddings what trends they’re seeing and how demand has grown for their specialty (p. 20). And on p. 38, you’ll find a list of products to enhance your wedding receptions in the new year.

In Miami, Bill Hansen spent the past few years growing his eponymous firm by acquiring smaller catering companies. Read more about his newly launched parent company, Hansen Group, which encompasses four catering brands at different price points, on p. 14.

Also in this issue, we profile a nonprofit ice cream cart company in Florida that serves the community by employing people with special needs (p. 18). Eric Seymour from me&u USA explains how QR Order & Pay technology can benefit restaurants (p. 40). And you’ll learn how the annual Florida Restaurant & Lodging Show in Orlando is growing under new ownership (p. 42).

All of us here at CFE wish you a very happy holiday season, and we look forward to sharing more industry news and trends with you in 2024!

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news

PRODUCTS | PEOPLE | EVENTS | EXTRAS

Maggie Barton Promoted to Chief Executive Officer at Butler’s Pantry

B

Buckwheat Whole Foods Market has named buckwheat as one of the top 10 food trends for 2024.

The retailer’s “Next Big Things” list notes that gluten-free buckwheat—a superfood seed containing protein, carbs and fiber— is gaining popularity as a cover crop to support soil health. “You may have seen it in the form of soba noodles, but with more brands on a mission to improve agriculture for your favorite products, you may see buckwheat in everything from plant-based milk alternatives to crackers and granola,” notes Whole Foods’ trends list.

Buckwheat “groats” refer to the hulled seeds of the plant. Toasted buckwheat, or kasha, is often served as porridge.

Buckwheat flour has become a popular option for baked goods and can be used in place of regular flour to make pancakes, blinis and crepes. Other uses include toasted buckwheat as a salad topping or as a substitute for bulgur in tabbouleh, and buckwheat as a substitute for rice in risotto.

6 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

utler’s Pantry, a leading St. Louis catering and hospitality company, has promoted Maggie Barton to CEO. Barton has been an integral part of the Butler’s Pantry team since beginning her career in 2009 and has steadily risen through the ranks, contributing significantly to the company’s success.

When Barton started, Butler’s Pantry was grossing $4.5 million annually. Under her guidance, Butler’s Pantry has expanded its service offerings and venue locations, diversified its client base, and consistently delivered exceptional events and experiences. Most recently, she spearheaded the development of two new venues, 18Rails | The Venue @ City Foundry STL and The Reverie at The District in Chesterfield, Missouri. With these additions, Butler’s Pantry is steadily building back post-COVID, with plans to exceed $12 million in 2023.

During her tenure at Butler’s Pantry, Barton has been awarded a 30 Under 30 Award (2016) from the St. Louis Business Journal; named to the BizBash top 500 Event Professionals list of 2021; and appointed as a member of the 2023-2024 ECEP (Elite Catering & Event Professionals) board of directors. “Maggie embodies our company’s values and culture, and her promotion is a testament to her dedication and the faith we have in her ability to lead us into the future,” said Richard Nix, Jr., president at Butler’s Pantry. “With her visionary leadership and deep understanding of the industry, I am confident Butler’s Pantry is set for a bright future, and I look forward to continuing to work alongside her to achieve our mission of providing our clients, their guests and our business family with ‘every reason to celebrate!’” For more information, visit butlerspantry.com.

Division 1 Colleges Partner with Proof of the Pudding to Drive Revenue and Elevate F&B Offerings

A

tlanta-based Proof of the Pudding, a leader in foodservice management and catering for sports and entertainment arenas and college stadiums, continues to partner with Division 1 colleges, helping them to drive premium revenue and elevate food and beverage offerings.

The company currently serves eight Division 1 colleges.

Proof partnered with its first D1, the University of Georgia, in 2003, and Wake Forest University is its most recent win.

“For many years, stadium foods’ sole purpose was to feed the masses. It was second to the competitive action on the field,” said Adam Noyes, CEO, Proof of the Pudding.

“Today, fans of all ages expect a variety of elevated food and beverage options beyond hot dogs, nachos and beer. Proof of the Pudding’s executive chefs, mixologists and pastry artisans are given the autonomy to create custom menus with locally sourced, from-scratch cooking that supports the demographics of each college’s fan base.”

Examples include: • Menu items in the University of Alabama’s VIP hospitality areas that range from poached shrimp, cocktail claws and oysters served over ice with seaweed and cocktail, remoulade and mignonette sauces; to hoisin-glazed beef

short rib bao buns with Napa cabbage, blue cheese, sriracha aioli and mandarin oranges.

• Mississippi State University’s “Super Dawg Express” concessions, featuring a footlong smoked sausage, chopped brisket, dill slaw, B&B pickles and molasses barbecue sauce.

Mississippi State was the first Proof of the Pudding Division 1 college to implement the Grab n’ Go concept for faster speed of service.

• Proof of the Pudding working closely with school nutritionists at Duke University and Georgia Tech University to ensure athletes are getting nutritious food to maintain health and peak performance. Student-athlete options at Duke include make-your-own smoothie, stir-fry and pasta stations, while Georgia Tech athletes enjoy healthy bowls, a build-yourown panini station and a ramen noodle bar.

“Within the first year of working together, our Division I partners typically experience a significant boost in revenue,” said Ben Witte, Proof of the Pudding’s COO. For more information, visit proofpudding.com.

Clockwise from top left: Footlong country sausage and fixings served at Mississippi State's concessions; healthy smoothie bar for Georgia Tech athletes; Roll Tide crab cakes served at the University of Alabama; smoothie prep at Georgia Tech.

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

7

NEWS

Boarderie Sets Guinness World Records Title for Largest Charcuterie Board

A

direct-to-consumer cheese and charcuterie brand, Boarderie set a new Guinness World Record for the Largest Charcuterie Board ever crafted. The company unveiled the board—measuring 20 feet by 14 feet and weighing 769 pounds—at an event in Palm Beach, Florida, on Oct. 4. Sponsors at the event included Columbus Craft Meats, Yupik, Celebrity Goat, Divina, The Palm Beaches, The Vineyard House, Rustic Bakery, Dufeck Wood Products and Atlas Event Rental.

Inspired by Boarderie’s best-selling Arte board—but 169 times bigger—the record-setter featured an impressive array of premium artisan cheeses, cured meats, flatbread crackers, nuts and dried fruits, gourmet chocolates, and a globally sourced selection of olives and spreads, which were generously provided by the sponsors and donated to The Lord’s Place, a local nonprofit

8 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

organization aiming to end homelessness, immediately following the event.

Founded in 2021 by Aaron and Julie Menitoff, Rachel Solomon and Angel Jerez, Boarderie first launched its products online with major retailers like Williams Sonoma and Goldbelly before starting a direct-to-consumer business in 2022. Boarderie secured a deal with Lori Greiner in Season 14 of Shark Tank and was featured in Oprah’s Favorite Things. The company offers gourmet charcuterie boards made fresh daily and shipped overnight nationwide. For more information, visit Boarderie.com.

PHOTOS BY AP IMAGES FOR BOARDERIE

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READ MORE ONLINE 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

9

NEWS

Workplace Breakfast Catering Is on the Rise, Reports ezCater

W

ith more workers returning to the office, demand for workplace breakfast catering continues to increase. Capitalizing on the trend, chains such as Another Broken Egg Café and Snooze Eatery have doubled their breakfast catering sales and revenue by working with ezCater to develop refreshed and expanded breakfast catering programs.

For example, since joining ezCater’s marketplace, Another Broken Egg Café has added boxed breakfasts and coffee to their offerings, along with gluten-free pancakes. “As the expert on food for work, ezCater helped Another Broken Egg Café optimize their catering menu to attract more business customers,” says Giliah Librach, director of merchandising operations at ezCater.

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In a recent survey conducted by ezCater with 500 onsite and hybrid workers, 67% of respondents said that skipping breakfast negatively affects their productivity in the workplace, but 60% will still skip breakfast two or more days per week given the morning crunch at home.

The survey also found that over half of respondents agreed that having catered breakfast at work makes them feel more appreciative of their employer (57%) and would increase their overall motivation (51%).

“Employers recognize the benefits that catered breakfast brings to the table,” says Librach. “Not only does free breakfast boost employee morale and motivation, but it also increases productivity.” According to Librach, the top-selling breakfast items on ezCater are handhelds like sandwiches, bagels and burritos; hot buffets; fruit salads; and coffee. For more information, visit ezcater.com.

Breakfast catering options from Another Broken Egg Café (opposite and top) and Snooze Eatery (right).

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

11

NEWS

The Little PrinceInspired Networking Event in Miami Attracts Industry Leaders

O

n Sept. 12, Chris Weinberg Events hosted a networking event for the events industry in Miami, in partnership with PartySlate, a digital platform

for luxury events. The event, which took place at The Sacred Space, was conceived and designed by Johanna Dilone, creative director and founder of Gilded Group Décor.

Inspired by the book The Little Prince, the white-themed reception was attended by several hundred industry professionals, with 30-plus vendors donating their services.

Each caterer collaborated with the event designer, Gilded Group Décor, to curate the bar and each food station while highlighting moments from The Little Prince.

The caterers involved were Thierry’s Catering, Le Basque Catering, H&C Catering, Joy Wallace Catering and Constellation Culinary Group. Desserts were provided by Earth & Sugar. Mixology was provided by The Cup Bearer, and staffing was provided by TEND. Events on the Loose provided all rentals for both front of the house and the catering kitchen.

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PHOTOS BY SHAUNA AND JORDON

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

13

SUCCESS STORIES

Lovables Catering

Eten Catering

A One-Stop Shop D

Bill Hansen

14 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

ecades after founding his eponymous market-leading catering company in Miami, Bill Hansen was itching to expand.

He’d catered thousands of weddings and special events, cementing a reputation as the go-to caterer in South Florida. Along the way, Hansen established himself as an industry expert, having taught aspiring caterers at Florida International University’s hospitality school as an adjunct professor since 1990. He’s received the Lifetime Achievement Award from Catersource and even written a textbook on catering used in college classrooms across the country.

Yet Hansen isn’t one to rest on his laurels—at 78 years old, he likes to say he’s “not retired but re-fired.”

Envisioning even bigger things for Bill Hansen Catering, Hansen decided to grow the business through mergers and acquisitions.

Bill Hansen Catering

Alexander Event Catering

Bill Hansen now operates four catering brands under a newly launched parent company, Hansen Group

BY SARA PEREZ WEBBER

So, in the last four years, Hansen has acquired three South Florida catering companies. They are now part of the newly launched Hansen Group, which serves as the umbrella organization for four catering brands—as well as a concierge service to help planners and clients find just the right venues and vendors for their events.

“We wanted to be able to offer services to clients at all price points,” says Hansen. “This helps us to expand our market and to be more relevant as a onestop resource for anyone planning a party, wedding or social event.”

Hansen Group offers catering through four different brands, including: • Bill Hansen Catering, the luxury brand Hansen founded 44 years ago, offering full-service catering and event planning.

• Alexander Event Catering, a full-service catering company with mid-tier pricing, which Hansen acquired two years ago.

• Lovables, a more budget-friendly brand acquired

by Hansen four years ago, specializing in drop-off, buffet-style and small dinner catering.

• Eten Catering, a budget-friendly brand specializing in office and yacht drop-off catering, acquired by Hansen 2.5 years ago.

Expanding its catering operations has enabled Hansen Group to capture business it would have missed otherwise, says Ronald Kelly, Hansen Group’s director of sales. “Bill has built such a huge following in South Florida, with an incredible marketing arm,” says Kelly. As a result, leads would often come in that Bill Hansen Catering wasn’t a right fit for. Now, says Kelly, “we can activate those and put them to use.”

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

15

SUCCESS STORIES

Lovables Catering

To operate its multiple brands, Hansen Group utilizes two commissaries—its original owned building in Miami-Dade County, now also home to Lovables; and a leased commissary in Broward County, north of Miami, for the Alexander and Eten brands. Corporate Executive Chef Dewey Losasso oversees the entire culinary team, while Valentina Pulido serves as the group’s chief operating officer.

Hansen Group employs about 90 full-time staffers, and hundreds more are on-call for events. “We made a

16 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

Eten Catering

concerted effort to hire our own people in lieu of using staffing agencies,” says Hansen. “We prefer working with our own people. We’ve really grown our team, having fun and focusing on delivering experiences that create memories for our clients and their guests.”

In addition to the four catering brands, Hansen Group offers a concierge service to couples and corporate clients to help them find the ideal vendors for their events—from photographers and DJs to valets and planners. Through its website Bill Hansen Miami Venues,

Bill Hansen Catering

Alexander Event Catering

the company recommends venues throughout South Florida to users who fill out a form with their event details.

“Everyone looks to us for advice, and we work with so many vendors that we get to know quality,” says Pulido. “If you have a question, a lot of us have years of experience—we can help.”

Hansen Group is also working on a website designed to appeal to younger clients who prefer to make purchases online—even for events. “We’re creating an Amazon-like shopping experience, where clients can

select a venue, which goes in the shopping cart, then pick menus, then floral designs, and so on,” says Hansen. “They can do everything online if they choose to. High-tech will never replace high-touch, but without high-tech, you limit your potential for high-touch.”

While he doesn’t have imminent plans to expand the company further, Hansen foresees more growth. “We are ripe for another merger or acquisition,” he says. “Perhaps next year.”  For more information, visit hansengroup.co.

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17

COMMUNITY

Adir Gottesman (pictured below, seated) inspired his parents Helen and Robert Gottesman (bottom) to found Delicious Spoonfuls. Clients Sara and Ben (right) serve ice cream at an event.

Labor of Love W South Florida nonprofit Delicious Spoonfuls serves ice cream and the community by employing people with special needs

ith each scoop of ice cream, Delicious Spoonfuls is empowering people with special needs by helping them earn a paycheck.

Founders Helen and Robert Gottesman have been planning the mobile ice cream cart nonprofit—designated a 501(c)(3) in

BY SARA PEREZ WEBBER

18 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

February—for six years. They were inspired by their son Adir, who has Down syndrome. “The problem is there are so many people with disabilities who can’t find a job,” says Helen.

The Gottesmans train their “clients”—the term they use for their employees with special needs, including Down syndrome, autism and mental illness—to scoop ice cream and ensure that they’re trained in food safety. Both former educators, the Gottesmans are developing audio and visual training specifically designed for special-needs learners.

Based in Boca Raton, Florida, the Delicious Spoonfuls ice cream cart can be hired for events in South Florida. Customers choose their ice cream flavors in advance, and Delicious Spoonfuls orders the ice cream from various wholesalers they work with, including the Chocolate Shoppe

in Madison, Wisconsin. All varieties offered by Delicious Spoonfuls are kosher.

The Gottesmans have been getting the word out by joining chambers of commerce and bringing Delicious Spoonfuls to business expos. For each Delicious Spoonfuls event, two or three clients assist with scooping and serving the ice cream.

“One of our biggest success stories is Evan,” says Robert.

“He’s 42 years old, and we were the first people to train or hire him. His first paycheck was $77, and he was ecstatic. We need to do more events so we can pay and hire more clients.”

With the goal of booking wedding receptions, Delicious Spoonfuls will soon be listed on The Knot and WeddingWire, says Robert. The Gottesmans’ networking has opened up other doors, including a connection with graduate students at the University of Central Florida, who are helping them create a strategic plan. They’ve also heard from people who’ve offered to help with grant writing.

Fundraising is a priority, as the nonprofit needs a van to transport the ice cream and cart to each event; currently the Gottesmans must rent a truck for each outing. As their capacity expands, so, too, will the types of clients Delicious Spoonfuls brings onboard.

“We’re hoping not only to employ people who are high-functioning, but lower-functioning as well,” says Helen.

“We’re also thinking about taking on veterans.”

Adds Robert: “We’re trying to be a voice for people out there to make them as functional as possible.”

The Gottesmans’ labor of love has helped their son Adir.

Helen says Adir was “very proud” to learn how to use a POS system at the Annual Family Café, a convention in Orlando for Floridians with disabilities and their families.

“I love to work with ice cream, and I love serving ice cream for people,” says Adir. “It’s fun.” 

“It’s like gift boxing your food.”

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

To learn more about or to donate to Delicious Spoonfuls, visit deliciousspoonfuls.org.

Delicious Spoonfuls clients learn to scoop ice cream and are trained in food safety.

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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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

19

FEATURE

How planners and caterers who specialize in niche and destination weddings help clients celebrate the weddings of their dreams

Specialty Success 20 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

BY SARA PEREZ WEBBER

W

hen couples decide they want a certain

kind of wedding, they often turn to the experts—planners and caterers who specialize. These professionals know how to turn the dreams of their clients into reality. CFE touched base with four such gurus—whose specialties include eco-friendly, South Asian and destination weddings—to learn more about their businesses and how they’re A Florida Keys wedding planned

by Keith Willard Events

filling an in-demand niche.

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

21

Keith Willard Events keithwillardevents.com

Keith Willard (above) has planned South Florida weddings for a spate of clients from Chicago, including a couple who entered their beachfront ceremony through dramatic double doors (top right and opposite top) and another who chose a colorful Mamma Mia theme (top left).

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SPECIALTY: Destination wedding clients make up about half of the business for Keith Willard Events, based in Fort Lauderdale, Florida. “Being a wedding planner in a tourist destination probably increases the percentage,” says Willard. “Sometimes that number can climb to 80 percent.”

Many couples find Willard through referrals; he’s had a spate of clients from Chicago, for example, after word spread from happy customers. With all the extra considerations needed for a destination wedding, “having the right event planner will dramatically help in not only vendor options, but also room blocks, transportation and logistics!” says Willard.

DEMAND: According to Willard, destination weddings have skyrocketed in the last couple of years. “Couples want to travel!” he says. “Covid made it impossible for families to always attend milestone events like weddings. The idea that not everyone always has to attend opened the mind and the opportunity for couples to choose to do a destination event.” Willard advises couples to expect that up to 40 percent of invited guests won’t attend a destination wedding, whereas a local wedding will generally result in a 20 percent regrets rate.

The ease of air travel is boosting destination weddings’ popularity, he adds, as is social media: “It’s always easier to conceive of doing something when you see examples of other people doing it.” Remote work has also enabled people to get married in a destination where they don’t live. “This means that a couple may not have to take off extra days for the wedding,” says Willard. “It’s very possible for them to travel on a Wednesday, work remotely on Thursday and already be onsite for their wedding rehearsal on Friday.” Plus, with video conferencing platforms such as Zoom, it’s easier than ever for couples to communicate remotely with their planner and other vendors.

couple to have their wedding in the sand and a dinner where the sound of the waves can be heard in the background,” notes Willard.

CHALLENGES AND REWARDS: As might be expected, distance and time are the biggest challenges for couples planning a destination wedding. For example, Willard recently worked with clients living in Japan, so Zoom meetings had to account for a 13-hour time difference.

Yet when it all comes together, the logistical difficulties pay off for all involved. “Being part of a destination wedding creates memories and bonds between guests that are truly unique,” says Willard. After his own recent nuptials, with friends and family attending from across the country, Willard discovered that guests who met at the wedding were traveling to get together.

“It’s easier to be able to travel to a new city when you know someone that already lives there,” he observes, “and who better than a person that you met and bonded with at a destination wedding?”

Below: For a couple who loved seeing ribbons tied to trees on their travels to Thailand, Willard asked guests to write well wishes on brightly colored ribbons, which waved in the breeze during the ceremony.

TRENDS: “Couples are really leaning into the idea of an experience,” says Willard. “If their guests are already traveling hundreds if not thousands of miles, couples want to make sure the trip was worth it in more ways than one.” That means emphasizing what a destination is known for—so waterfront locales are a big hit in South Florida. “A resort that is directly on the beach will allow the

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District Events & Catering districtecm.com

Rajan Mistry (above) founded District Events & Catering in 2018. The company's team understands the many different customs and ceremonies that South Asian weddings feature (top).

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SPECIALTY: Based in Atlanta, District Events & Catering (DEC) is a full-service catering and event design company, with South Asian weddings making up about 40% of business. Rajan Mistry says he founded the company in 2018 because “there was an absence of hospitality, customer service and elevated culinary in the South Asian space. We wanted to enhance the customer experience by creating engagement, not only through the sales and planning process but also with culinary artistry and presentation.”

DEMAND: District’s South Asian weddings business is on the rise. “I believe this is due to our planning and consultation process, plus our creativity,” says Mistry, chief experience officer. “Most other South Asian catering options in the area come from restaurants, where they are restricted in their event catering capabilities. Here at District, we provide the full event catering experience, with South Asian options that normally aren’t available at other event planning companies in the U.S.” District’s South Asian weddings average 150 guests—with this year’s largest numbering 400—though the company has catered such celebrations for up to 1,200.

District offers both event design (below) and catering services, with South Asian appetizer options including Chicken 65 (left).

TRENDS: Multicultural weddings are growing in popularity, notes Mistry, while the celebrations are becoming less traditional. “We are witnessing some changes in formalities, where couples are choosing to split celebrations into multiple days versus what once was a full-day production,” he says. “Another thing we’ve noted is many families not being as concerned with fulfilling certain cultural pre-wedding ceremonies.”

CHALLENGES AND REWARDS: Planning a South Asian wedding is no easy feat. For starters, clients hail from different backgrounds. “The term ‘South Asian’ consists of many regions, including Pakistan, Afghanistan and Sri Lanka, just to name a few,” says Mistry. “Each of these countries has their own culture and heritage, so one must understand and know the background of the client before engaging in details of design concepts, menu items, etc.”

Then there’s the length of the celebration, which often covers several days. “With that comes lots of heavy logistics work and planning,” says Mistry. “Communication between vendors also has to be excellent, as we are sometimes working with vendors who aren’t familiar with or used to doing South Asian weddings.”

Gaining a deep knowledge of clients’ backgrounds and expectations has paid off for the company, resulting in happy couples and word-of-mouth referrals. They often credit the quality of food and District’s creativity in design and menu concepts. “We love being able to share our knowledge to create something memorable for our clients,” says Mistry.

For example, District recently worked with one couple whose families hailed from different parts of India—Goa and Gujarati. “Rajan and team worked with us to design a perfect menu highlighting staple dishes from both our backgrounds to celebrate our special day and wedding weekend events,” wrote the couple in a review. “Our guests were thrilled to enjoy the variety and tradition DEC brought!”

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JoAnn Moore Wedding, Design & Event Planning joannmooreweddings.com

Based in Colorado, JoAnn Moore (above) travels the country to certify event planners in eco-friendly weddings and speak on the topic.

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SPECIALTY: A Certified Green Wedding Planner, JoAnn Moore has helped hundreds of couples plan sustainable weddings in Colorado, California and the Lake Tahoe region. She also travels the country speaking on the topic and certifying other planners in eco-friendly weddings.

Moore follows the “four Rs” when selecting needed items for a wedding—recycle, reuse, refurbish and reimagine. “I try not to purchase new, and opt to search vintage and secondhand stores for items needed for events,” says Moore. “And I highly recommend venues and vendors who are sustainable.” For example, Moore repurposed old cowboy boots into flower vases for a Western-themed rehearsal dinner, reimagined a vintage window as a seating chart and has often reused a white metal mailbox to hold gift envelopes.

DEMAND: An increasing number of couples— especially young ones—want to do what’s right for the environment when it comes to their weddings, says Moore: “They are tech-savvy and are adept at research. They ask for guidance from someone with the know-how, experience and recommendations.”

TRENDS: Most couples who work with Moore want to have some or all of their event outdoors. “They still want over-the-top celebrations and are willing to splurge on certain elements, but they also want to incorporate sustainable options,” she says. They’ll spend more to ensure sustainability—bamboo products instead of plastic and organic cuisine, for example. Clients will also budget for an “after the celebration” plan, notes Moore, which might include “extra time for the vendor to wrap flowers in butcher paper for guests to take flowers home, deliver flowers to a senior home, or have the bridal bouquet preserved and not thrown away.”

What’s more, notes Moore, today’s couples want to do as much online as possible: “From Evites to menu selection and responses, they want everything easy and with the ability to make choices and decisions.”

CHALLENGES AND REWARDS: Sometimes generational differences surface, says Moore, with a couple’s parents wedded to old-fashioned traditions such as paper invitations, programs and place cards.

Educating the industry is another challenge, notes Moore, who’s collaborating with original author Kate Harrison and wedding planner Helena Rincon to update The Green Bride Guide, so it’s

geared toward industry professionals rather than engaged couples. “Getting the industry to develop awareness has become important to me,” says Moore, adding that the updated book will “focus on what each industry professional and event venue needs to know, why it’s important, and how to implement simple but impactful changes.”

While there are still “many deniers” in the industry, says Moore—referencing one East Coast event designer who told a room full of wedding designers that his team throws everything away after an event because “we can’t be bothered”— the tide is turning. “More and more industry professionals are doing the work to change and become environmentally friendly,” asserts Moore.

“I’m encouraged every day.”

Most of Moore's clients want all or some of their event outdoors (below).

She often incorporates recycled elements into the decor, including (clockwise from above) mailboxes, cowboy boots and vintage windows.

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Elements

by K.H & co. khco.events

Kimiko Hosaki (above) plans many weddings in Hawaii, such as this lush affair in Maui (top).

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SPECIALTY: Kimiko Hosaki began planning destination weddings after the preparations for her own Hawaii wedding went awry. “I ended up planning the wedding myself with the owner of the venue when her planner just disappeared,” says Hosaki, who at the time worked as an event consultant for luxury champagne and spirits brands. “The whole experience ended with the owner hiring me to consult for her venue.”

While consulting, she noticed other couples’ experiences falling short of their expectations. “I wanted to bring them the more unique designs and guest experiences they desired with a smooth and stress-free planning process,” she says. Now Hosaki’s company, based in Hawaii and Vancouver, British Columbia, plans weddings worldwide. She’s built a network of vendors and partners around the world that she calls on when planning events. And if a client

TOP PHOTO BY SARAH FALUGO

requests a destination that she hasn’t worked in before, Hosaki may create a wedding design and hire a production partner in the destination who can execute the details.

DEMAND: Destination weddings have always been popular with couples, says Hosaki, though now more families are buying into the concept.

Clients are increasingly choosing locales that have meaning to them—“either a country that their family has roots in or a destination that they traveled to together during their relationship or as a child, and they want it to be a part of their forever story for the rest of their lives,” she says.

“These are the weddings that I love working with as a person that loves to help tell a story and create experiences.”

TRENDS: Pre-pandemic, most of Hosaki’s destination weddings averaged 50 to 70 guests. Now, however, couples are choosing either bigger celebrations or very intimate ones. “The size is either growing to 100-plus, as people want to gather and see the ones they feel they’ve missed over the years, or they are focusing on the core group of people that stood by them throughout it all, with groups of under 20,” notes Hosaki. Couples who choose small celebrations “are really going all out with a four- to six-day immersive experience for their guests.”

CHALLENGES AND REWARDS: “The biggest challenge when planning a destination wedding, especially on an island, is planning for anything and everything that you could possibly need in advance,” notes Hosaki. “If the wrong color of flowers arrives, you can’t just catch an Uber to the flower market to fix the problem, or if you need something, Amazon doesn’t ship within two days. You need to know your stuff and be prepared.”

Painstaking legwork notwithstanding, creating once-in-a-lifetime experiences for couples and their guests is emotionally fulfilling, enthuses Hosaki: “Watching it all unfold and the guests loving every moment is such a great feeling, which makes the 300 hours of planning feel all worthwhile.” 

PHOTOS BY MATIAS EZCURRA (TOP) AND MELIA LUCIDA

Hosaki's eye for detail can be seen in the lavish events she plans worldwide.

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FEATURE

Time to

Celebrate

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Wedding experts share 25 reception trends, from drinks and décor to desserts and entertainment

BY SARA PEREZ WEBBER

A

fter the vows, it’s time for the “wows”—when the

newlywed couple celebrates their union with friends and family. To help make your wedding receptions in 2024 more memorable than ever, we’ve rounded up 25 ideas from industry experts, who shared fun and interesting trends they’re seeing in drinks, décor, desserts and entertainment.

Kelley Nudo of Momental Designs will often place a menu at every seat, with a design that carries through from the invitations (opposite).

Bright colors such as fuchsia and violet (above right) are being utilized in colorful tablescapes.

LEFT PHOTO BY BIANCA TANG PHOTOGRAPHY; RIGHT PHOTO BY CAROLINE'S COLLECTIVE

Décor Pops of Color While neutral colors are still in style for weddings, they “now serve as the undertone, with pops of bright colors making their way back in,” says Chantal Hause, owner of Phoenixbased FABULOUS FOOD FINE CATERING AND EVENTS. “We are seeing fluorescent fuchsias, violets and oranges in uniquely shaped arrangements and vases.” Not only are the colors bolder, notes Hause, so are the designs: “Cascading florals and stalagmite arches are trending now and help to elevate more than just the ceremony.”

Vibrant coral, bold yellow and electric blue are trending colors, says Nora Sheils, co-founder of ROCK PAPER COIN and owner of BRIDAL BLISS in Portland, Oregon. “These colors aren’t seen all throughout an event, but rather, they are used as a contrast in one portion of the event, whether it be the tablescapes, wedding party attire or even the dessert! Paired with the classic palette of white, green and black, we love how these colors bring energy and a sense of joy to a celebration.”

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Notable Stationery

Pretty in Pink

Menus, place cards, seating charts and other stationery are being designed to “pop” against more neutral table linens, says Kelley Nudo, director of operations and client relations for MOMENTAL DESIGNS. “Gold, pink, blue and green are the most requested colors, which is a departure from the neutral wedding trends we saw just a few years ago,” says Nudo. “Our pet-loving clients will use their table stationery to pay homage to their furry family members.” Designs selected for the wedding invitations will often carry through to the reception stationery, and menus are often placed at each seat rather than having a single menu for the table that might be overlooked.

One color that’s especially popping right now is pink. “Thanks to the Barbie movie, we have seen a huge resurgence in popularity with pink flowers,” says Joan Wyndrum, founder and owner of BLOOMS BY THE BOX, who notes the growing trend of vibrant magentas, deep purples, pastel hues, warm peaches and reds in floral arrangements. “There is a high demand for pink flowers at wedding receptions, such as roses, pink peonies, red dahlias and gerbera daisies, and we believe it will continue into 2024.”

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More Greenery Adding an organic vibe is trendy, too—as well as cost-effective.

“We are seeing an increase in the use of greenery, garlands and wreaths,” says BLOOMS BY THE BOX’s Wyndrum, pointing to the popularity of eucalyptus, Israeli ruscus, salal, explosion grass and olive branches.

TOP LEFT PHOTO BY MANDA WEAVER PHOTOGRAPHY; TOP RIGHT PHOTO BY KELLY HORNBERGER PHOTOGRAPHY

Fun, Frugal Florals More couples are thinking outside the box when it comes to floral arrangements, seeking to save money and prevent waste. “I am loving some of the ideas I’m seeing in my alternative markets, where we get back to some basics,” says Jen Sulak, owner of Dallas-based WEIRDO WEDDINGS. “They are using many live plants and floral arrangements from their own gardens for their reception setups. I had a themed wedding use teacups with succulents and plant cuttings to give away as favors to friends and family.”

Wooden and paper flowers are trending, says Hannah Friedenbach, sales manager for St. Louis-based CULINARY CANVAS. “You can take a unique approach in mixing textures with paper flowers, like a few petals with the lyrics of your first dance song in your bouquet or creating a hanging flower canopy for a dreamy draping effect,” she says. Another trend—faux florals—are a cost-effective option for couples: “You can often achieve the same look as live florals, plus you can mix them in with your arrangements’ greenery (eucalyptus, ivy, ferns, etc.).”

Sustainable Choices Couples are making thoughtful, eco-friendly choices in other ways, says BRIDAL BLISS’ Sheils: “This may include estate jewelry, printing invitations on upcycled materials, charity-based registries, hiring caterers that utilize local purveyors and vendors that give back. As we have seen a rise in couples that are focused on their footprint, we encourage choosing a venue and team that are like-minded and who also find ways to lessen their impact and give back to the community.”

custom-printed with the guests’ names, so it is really one piece serving the purpose of two, which will help save on the wedding budget.”

A client of WEIRDO WEDDINGS recently used looseleaf teas as guest favors. “Attendees could mix their own tea blends, and take them home to use and brew,” says Sulak.

“They called it ‘Confe-Tea’—a cute play on confetti!”

3D Projection A dramatic design choice, 3D projection “is helping to transform spaces into never-before-seen worlds for guests to explore,” says Wendy Kidd, owner of Dallas-based EACH & EVERY DETAIL. “Some venues are now including this option, creating their space with large blank walls, where they can project the perfect scene for the discerning couple.”

Bold Flower Arrangements On the other end of the spectrum, many couples are still going big when it comes to their florals. “A must-have for the coming year is the use of high-impact flowers,” says BRIDAL BLISS’ Sheils. “Gone are the days of small vases scattered along dinner tables. Instead, opt for ceiling installations, texture, raised centerpieces and an overall increase in scale.”

Pink blooms (opposite left) and high-impact ceiling installations (opposite right) are two floral trends for 2024.

A client of Weirdo Weddings gave guests make-your-own tea blends as favors (above). Guests celebrate beneath a dramatic 3D projection at a Bill Hansen Catering wedding at The Temple House in Miami Beach (below).

Thoughtful Favors Guests are being sent home with memorable, personalized favors. In its table settings, SCARLET ROSE EVENTS, based in Austin, Texas, highlights texture, pattern and a mixture of unique elements, like handmade candles and custom linens. “One of our favorite details by far has been hand-painted taper candles [by MJ Tablescapes] with guests’ names on them to act as place cards,” says Katy Padilla, founder.

Place cards for MOMENTAL DESIGNS clients have included “a lovely little box of sweets with a tag with each guest’s name, which really adds some fun to the table,” says Nudo. “Some couples will have the menus

TOP RIGHT PHOTO BY WEIRDO WEDDINGS

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Show Cooking

Desserts Personalized Details Couples continue to thoughtfully personalize each detail of their receptions—including their desserts. “We’ve made cakes with hyper-personal touches like a topper welded by the groom or decorating end-of-the-night cookies with the bride and groom’s silhouettes,” says Laurie Lewis, head baker at CULINARY CANVAS.

Vintage Cakes What’s old is new again when it comes to wedding cakes.

“Vintage cakes are a huge trend right now,” says Nikki Golden, owner of NIKKI GOLDEN PHOTOGRAPHY, based in St. Augustine, Florida. “One idea that I absolutely adore is replica cakes. Essentially, the couple takes a photo of their parents’ or grandparents’ wedding cake and has someone recreate it. This is a wonderful way to bring in family elements to your wedding.”

According to CULINARY CANVAS’ Lewis, vintage-style decorative cake elements are popular, such as “decadent, layered frosting (often all white), intricate and varying piping tip patterns and luxe accents, like pearlescent details or lace-inspired decorating work (done by frosting or edible fabric sheets).”

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Another way couples can make their desserts memorable is by helping to make them! One innovative approach—according to Samele Gallorini, owner of Florence, Italy-based GALLORINI & GIORGI EVENTS—is to incorporate a millefoglie wedding cake prepared as part of a show-cooking event. A typical Italian wedding cake, a millefoglie “is an ideal choice because it allows for personalization and creativity,” says Gallorini. “During the show-cooking event, the bride and groom can join a professional pastry chef to assemble the layers, add fillings like cream and fruit, and decorate it with a personalized touch, such as their initials or wedding date.”

Clear Cake Tiers CULINARY CANVAS has added clear acrylic tiers to a cake, displaying items that tell a story. “We’ve been playing with the idea of ‘something borrowed, old and new,’” says Lewis.

For example, says Lewis, the tier (part of a cake decorated in frosting to represent “something blue”) will contain “something borrowed—a family heirloom or sentimental item; something old—a movie ticket from their first date together; something new—flowers native to where they plan on honeymooning.”

Petite Sweets Many clients of FABULOUS FOOD are choosing their favorite “petite sweets” to serve to guests, after cutting a small ceremonial wedding cake. “For example, we designed assorted crème brûlée spoons for a couple who always share this dessert on their date nights,” says Hause.

BOTTOM LEFT PHOTO BY NIKKI GOLDEN PHOTOGRAPHY

Drinks Classic Cocktails FABULOUS FOOD’s Hause is seeing couples veering away from signature cocktails and toward classic ones. “The go-to classic cocktail for one wedding couple was the old-fashioned, so we offered those from the bar and elevated it with demerara, Luxardo Maraschino cherries and roasted orange peels,” says Hause.

Drinks with Meaning Clockwise from top left: Recent Culinary Canvas wedding cakes have included personalized toppers, such as one welded by the groom; clear tiers that include items that tell a story; and dried florals. A couple helps make a millefoglie cake at a Gallorini & Giorgi Events wedding. Some couples are recreating their parents' or grandparents' cakes, notes Nikki Golden.

Native and Dried Floral Cake Accents Couples are also personalizing their cakes through flowers. “We’ve been utilizing native state flowers and wildflowers for cakes, exploring drying florals and using them for a pressed look,” says CULINARY CANVAS’ Lewis. “We even had a cake made with flowers we handpicked from the groom’s grandpa’s garden to really play into that intimate connection between the couple’s personal lives and coming together as one.”

Couples are finding clever ways to express their personalities and backgrounds through the drinks served at the reception.

“Recently we’ve seen several drinks named in honor of the couple’s furry friends—it’s a great way to include your pets in your special day!” says Allston of THE TREASURY ON THE PLAZA. Drinks inspired by the couple’s home states, wedding location and family heritage are another popular choice. “For example, we offer a ‘Welcome to the South Bar,’ with spiked lemonade, sweet tea and other fun Southern flavors,” says Allston, adding that couples who want a Latin flair at their reception may choose a sangria, mojito or margarita bar.

Local Flavors Adding local flavors easily takes drinks up a notch, notes Matt Foster, beverage consultant for CULINARY CANVAS: “Making simple syrup with native flowers and herbs in your area—or even plants from the couple’s garden—is an authentic and accessible way to personalize your bar menu.”

At The Treasury on the Plaza, couples often name signature cocktails after their pets.

A Candy “Bar” Who says dessert can’t come in the form of a drink? Emily Allston, director of events at THE TREASURY ON THE PLAZA—a historic wedding venue in St. Augustine, Florida—recommends a “Sweettini Bar” as a fun alternative or addition to wedding dessert options: “Couples can choose their favorite candies and theme a series of drinks around them, like a Snickers martini or peanut butter cup martini!”

Vibrant Flavors Clients of CULINARY CANVAS aren’t shying away from herbal and even savory flavors when it comes to their wedding cakes, says Lewis. “We’ve been playing with vibrant flavors like blueberry, lavender, subtle herbal flavors like chai, Earl Grey and black tea, as well as more acidic details with lemon, orange and apricot,” she says. “We also think savory cakes will have their moment in 2024 as couples look for ways to make every aspect of their wedding memorable. ‘Savory’ and ‘cake’ usually don’t go in the same sentence, but there are approachable techniques to incorporate the idea, like fresh herbs (rosemary, sage, thyme, etc.), cheese (ricotta, mascarpone, etc.), apple and brie pairings, and caramelized onions.”

ABOVE BOTTOM PHOTO BY VINCENZO ERRICO PHOTOGRAPHY; RIGHT PHOTO BY BROOKE IMAGES

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Bring on the Bubbly Beyond the toast, sparkling wines are being requested more commonly as a primary beverage for wedding celebrations, says Melissa Johnson, vice president of Cameron Mitchell Premier Events and Community Relations at CAMERON MITCHELL RESTAURANTS. Bubbly is in such demand that Cameron Mitchell recently created an exclusive Champagne blend with Piper-Heidsieck to celebrate its 30-year anniversary. Oyster and champagne pairings are an increasingly popular option at weddings, notes Johnson— especially in warmer weather climates and summer months.

Sustainable Swaps CULINARY CANVAS’ Foster suggests several ways to help clients make their drink menus more sustainable—a priority for a growing number of couples: • Savory cocktails—with salty, spicy and umami flavors—are gaining traction, says Foster. “To cut down on waste, savory drinks can be made from the caterer’s kitchen order, like a rhubarb and rosemary spritz or bacon-infused bourbon with basil,” he suggests.

• Use sugarcane straws to add natural sugar to a cocktail.

• Serve drinks in thrifted glassware, which can be given to guests as mementos and reused.

• Incorporate food that would otherwise go to waste into the bar selections. For example, says Foster, citrus peels “can be crushed with sugar into an oleo-saccharum or ‘sugary oil’ to be used as a fragrant and acidic sweetener for syrup drinks. Spent coffee grounds and vegetable peels can be used to infuse spirits, as there’s a lot of untapped flavors still left with the ‘scraps.’” He also advises curating an alcoholic green juice bar from leftover vegetables and herbs.

Entertainment Fusion Bands It’s an age-old wedding reception question—DJ or live band? Today’s answer? Both! Mary Angelini, owner of KEY MOMENT FILMS, based in Palm Beach, Florida, notes the growing popularity of fusion bands. “These bands are a mix of a DJ with one to three live musicians,” says Angelini. “When combined, they create a dynamic sound and energy that can’t be replicated with recorded music alone.”

In fact, a DJ with live musician accompaniment is one of the top trends for weddings going into 2024, says Eric Cheroske, owner of GOT YOU COVERED ENTERTAINMENT in Phoenix. “The musician or musicians play along with what our DJ is mixing on the dance floor,” says Cheroske, adding that saxophone and electric violin players are the most common, though his company has also arranged for a trumpet, trombone and sax trio, electric guitarists and even drummers to accompany the recorded tracks.

Safe Sparks To add extra flare to their receptions, couples are turning to cold spark machines—safe, nonflammable pyrotechnics. “They can be used throughout the night and are most commonly used for the grand entrance, first dance and send-off,” says GOT YOU COVERED ENTERTAINMENT’s Cheroske. “They can also be used to hype the crowd on the dance floor!”

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BOTTOM LEFT PHOTO BY CAMERON MITCHELL RESTAURANTS; TOP PHOTO BY WEIRDO WEDDINGS

For More Information BLOOMS BY THE BOX  bloomsbythebox.com BRIDAL BLISS  bridalbliss.com CAMERON MITCHELL RESTAURANTS  cameronmitchell.com CULINARY CANVAS  culinarycanvasstl.com EACH & EVERY DETAIL  eachandeverydetail.com FABULOUS FOOD FINE CATERING AND EVENTS  fabulousfood.net GALLORINI & GIORGI EVENTS  italianweddings.us GOT YOU COVERED ENTERTAINMENT  gotyoucoveredmusic.com KEY MOMENT FILMS  keymomentfilms.com

Food-safe dessert sparklers are another popular choice. “We see desserts and late-night snacks passed across the dance floor with sparklers as a surprise for the guests,” says KEY MOMENT FILMS’ Angelini. “It helps re-hype the party and gives the latenight partiers a chance to replenish their energies.”

Live Performers More couples are looking to add live entertainment options to their receptions, says EACH & EVERY DETAIL’s Kidd, such as aerial dancers above grand entryways or the dance floor.

“They are also bringing in dancers in LED costumes, disco ball costumes or costumes themed to the décor of their event,” says Kidd. “Live statues are popular for cocktail hours and beverage stations, with live models becoming part of the décor.”

Clients of WEIRDO WEDDINGS are embracing fire jugglers and fire-dancing groups, while GOT YOU COVERED ENTERTAINMENT notes the increased popularity of watercolor artists on site, painting portraits of the guests. 

Opposite bottom: Champagne is being requested more as a primary beverage at weddings, according to Cameron Mitchell Restaurants, which recently created its own Champagne blend. Clockwise from top: Entertainment trends include live musicians accompanying the DJ; cold spark machines; and live performers, including fire dancers.

MOMENTAL DESIGNS  momentaldesigns.com NIKKI GOLDEN PHOTOGRAPHY  nikkigolden.com ROCK PAPER COIN  rockpapercoin.com SCARLET ROSE EVENTS  scarletroseeventplanning.com THE TREASURY ON THE PLAZA  treasuryontheplaza.com WEIRDO WEDDINGS  pinklightimages.com

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PRODUCTS YOU CAN’T LIVE WITHOUT

Costa Nova  costanovaprofessional.com Costa Nova recently launched Resonance, its first collection featuring pieces made of fine porcelain. Designed

by Carsten Gollnick, Resonance offers a diverse range of porcelain pieces that can be used independently on the table. They can also be combined with an impressive selection of stoneware pieces for creative and versatile table settings. Costa Nova is owned and manufactured by Portugalbased Grestel, the globally renowned stoneware producer.

Reception Ready A roundup of products to enhance wedding celebrations

Vesta Precision  vestaprecision.com The Skyra Clear Ice Maker from Vesta Precision enables you to showcase high-end spirits and signature cocktails with clear ice made in-house. With no cutting or carving required, the ice maker offers four shapes to choose from—cubes, spheres, bars and diamonds (an especially fitting option for a wedding celebration). The single-tray Skyra makes thirty 50mm cubes, sixteen 75mm spheres, twenty-four 100mm bars or 30 princess-cut diamonds for small batches, while the double-tray Skyra doubles the capacity.

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All Chefs Supplies  allchefsupplies.com A1 Tablecloth  a1tablecloth.com A1 Tablecloth’s Sahara is most commonly used as a table runner for rustic or boho-styled weddings. The fabric is 100% polyester, low-maintenance and requires little to no preparation to use. Sahara is available in 10 colors—including Blush, Sage and French Blue—with an organic, delicate texture that complements natural surfaces like wood, wicker, glass and metal. An ideal choice for extra-long head tables or atypical table configurations, Sahara is available to rent in 13-foot and 15-foot table runners and to purchase at any length.

All Chefs Supplies offers a large selection of verrines—small, clear vessels that help transform any wedding reception into a gourmet experience. Ideal for appetizers, salads and desserts, verrines allow guests to see a dish’s colorful layers and vibrant sauces. Shapes in the collection include cubes, pyramids, triangles and more. All Chefs Supplies’ wide selection of disposable BPA-free plastic verrines and biodegradable bagasse single-serve vessels are available in retail packs and wholesale cases.

National Event Services  rentnational.com Since 1962, National Event Services has been the nationwide leader in the temporary site services industry, offering the newest and cleanest luxury restroom trailers on the market. Upscale restroom trailers give guests a clean and spacious air-conditioned oasis for freshening up. Two-, fourand eight-station trailer rentals feature floor-to-ceiling doors for complete privacy, hot and cold water, overhead music and more.

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39

BUSINESS

Tech Solution Adopting QR Order & Pay can help struggling restaurants rebound

BY ERIC SEYMOUR, VICE PRESIDENT OF CHANNEL PROGRAMS AT ME&U USA

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D

espite record sales in 2023, the restaurant industry remains fragmented. While takeout, delivery, drive-through and curbside sales are above pre-pandemic levels, according to the National Restaurant Association, on-site restaurant traffic lags.

Furthermore, the cost of essential operational products and services has continued to rise. In 2022, 88% of restaurant operators reported higher food and beverage costs compared to 2019, while 94% said their other operating expenses, including supplies and general administrative costs, had also increased beyond 2019 levels.

In a 2023 survey conducted by the National Restaurant Association, restaurant operators said they are dealing with a tight labor market, with 79% reporting difficulty in hiring and 62% indicating they are currently understaffed. Even before the Great Resignation, restaurants struggled with staffing. Workers have proven difficult to retain due to extended hours, low wages and burnout. The pandemic and ensuing shutdown exacerbated these challenges, prompting restaurant employees to leave the industry with no desire to come back.

The Growing Demand for Technological Innovation The pandemic pushed restaurants to adopt digital tools and online sales channels for survival. Previously slow to modernize, restaurants now embrace technology more than ever. According to PYMNTS, approximately 55% of restaurants have implemented curbside pickup, and 50% offer mobile order-ahead.

In fact, technology is helping restaurants overcome several of the hurdles they face today. A 2022 survey indicates that 75% of restaurant operators plan to welcome new technology to address labor and cost issues. Consumer demands for innovation are intensifying, with 70% expressing interest in using tech like AI voice assistants and smartphone apps. And, according to the National Restaurant Association, close to 60 percent of adults anticipate using their smartphones to access essential restaurant services, such as placing food orders.

An increasing number of quick-service and casual dining establishments are turning to QR code-based ordering methods to enhance their efficiency. Patrons simply use their smartphone cameras to access a digital menu and submit orders, eliminating the need for traditional paper menus or direct interaction with waitstaff. This year, approximately 90 percent of smartphone users will utilize QR codes. Adopting QR code technology for ordering not only taps into this expanding customer base but also positions businesses more competitively, elevating the dining experience and bolstering revenue.

The pandemic pushed restaurants to adopt digital tools and online sales channels for survival. Previously slow to modernize, restaurants now embrace technology more than ever.

technology can slash restaurant labor costs by 30% to 50% by reducing or eliminating the need for servers to take orders and handle payments.

By collecting data on guest preferences, restaurants can also predict ordering patterns, leading to cost reductions and decreased food waste. The payment process is made hasslefree, secure and fraud-preventive, eliminating the need for manual calculations.

Incorporating visual menus, product prompts and recommendation algorithms, QR Order & Pay technology encourages customers to spend more, with an average increase of up to 30%. It empowers waitstaff to better connect with guests.

Furthermore, the technology’s remarketing tools, marketing opt-in and loyalty features help capture critical data on restaurant customers, encouraging them to come back more often. 

Boosting Efficiency and Profitability Not all QR technology is created equal. Persistent pain points can be compounded by outdated QR menus, which adopt a cumbersome hybrid approach, combining online and offline elements in the ordering process without delivering any substantial time or financial benefits to restaurants.

To effectively address these challenges, the adoption of advanced, genuinely helpful QR Order & Pay technology is becoming increasingly attractive to restaurants.

More than just a visual menu, the more advanced QR Order & Pay solutions represent a smarter, more efficient way for restaurants to operate by minimizing order errors, enhancing guest communication and elevating the overall dining experience.

One key advantage is that it allows guests to exert greater control over their orders. It significantly boosts guest satisfaction by streamlining processes, freeing up more of the servers’ time for more personalized interactions. This, in turn, enables restaurants to manage larger sections with fewer servers. QR Order & Pay

ABOUT THE AUTHOR Eric Seymour is the vice president of channel programs at me&u USA. Launched in 2017, me&u was conceptualized by founder Stevan Premutico to transform the traditional ordering experience in a bid to solve deep-rooted structural issues that have been the Achilles heel of the hospitality industry for decades. The technology is not just a digital menu but one that is intelligent and highly personalized to the ordering experience for both the customer and venue.

For more information, visit meandu.com/us.

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41

EVENTS Joe Carlino, sales manager, and Andrea Tencza, marketing director for the Florida Restaurant & Lodging Show, cut the ribbon to open the show.

Behind them are Restaurant Events LLC partners Glenn Celentano (middle) and Tim von Gal (second row, far right) as well as event staff and staff from the Florida Restaurant & Lodging Association.

Success in the Sunshine State The Florida Restaurant & Lodging Show, co-located with the Pizza Tomorrow Summit, attracted more attendees and exhibitors than last year

BY SARA PEREZ WEBBER

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U

nder new management and co-located for the first time with the Pizza Tomorrow Summit, the 2023 Florida Restaurant & Lodging Show in Orlando put on a strong showing in November, attracting thousands of attendees and hundreds of exhibitors—both an increase from last year’s numbers.

“We had really nice expectations coming in, and they’ve been exceeded,” said Tim von Gal, partner in Restaurant Events, LLC, in an interview at the show on Nov. 9. “But the thing that has been the most palpable has been the energy. We are seeing so many smiles and enthusiastic connections out there.”

Von Gal and business partner Doug Miller purchased the Florida show in May, along with The International Restaurant & Foodservice Show of New York (sponsored by the New York State Restaurant Association) and the Western Foodservice & Hospitality Expo (sponsored by the California Restaurant Association). Von Gal and Miller previously owned the shows under the banner of Urban Expositions, before selling them to Clarion Events in 2016.

Von Gal praised restaurants’ resilience postpandemic. “That’s one of the things that made us so excited to get back into this industry,” he said. “I can’t think of an industry that’s more creative in terms of the nimble pivoting that everybody had to do to get through that.”

Two Shows, One Badge This year’s Florida Restaurant & Lodging Show—a two-day industry-only event sponsored by the Florida Restaurant & Lodging Association—returned to its longtime home at the Orange County Convention Center, after being held last year at Orlando’s Caribe Royale Resort. With much more space, the move allowed registrants to visit two shows at once and gave exhibitors more reach. With one badge, attendees could access both the restaurant show and the Pizza Tomorrow Summit, an event geared toward independent pizza operators that debuted last year and is also produced by Restaurant Events.

Restaurateur attendees, for example, could take a closer look at the pizza category “and learn—even if they’re doing it currently—how they might be able to do it better,” said von Gal. “We were thrilled with the great energy and excitement that was created on the show floors by bringing these two incredible industry events together,” said Glenn Celentano, a Restaurant Events partner, who founded the Pizza Tomorrow Summit last year. “We received such positive feedback from the exhibitors on the quality and quantity of qualified buyers who attended.”

Registrants for either show could attend any of the 30 educational sessions offered. Examples included “Growing Your Restaurant Through Your Chamber of Commerce,” “Pizza Dough Boot Camp” and “5 Secret Social Media Moves That Will Get Your Guests to Spend Even More.” Dozens of restaurant professionals also participated in the new Restaurant Management 201 Workshop.

Many sessions were standing-room-only, including “How to Boost Catering Sales,” with tips from Mickey King, president of Like a King Hospitality, a wedding and event planning company that includes two venues in New York.

According to von Gal, catering has become an even more important category among members of the state associations he works with and is an in-demand educational topic.

Positive Feedback Attendee Allison Fonseca, co-founder of The Salt Smokehouse in Tampa, asked King

Show attendees could sample products (opposite bottom) and watch a bartender competition (above).

questions during the session about a catering issue her company was facing and wrote notes to take back to her team. “I can’t wait to share all of the helpful tips and encouragement he shared!” said Fonseca.

The combined shows provided a “really good customer mix” for exhibitor Truffle Systems, said Stephanie Simpson, vice president of sales-US division. The company had its GoBox on display—an automated food locker, which customers who’ve placed a pickup order can unlock with a QR code, in order to access their food. The system also helps restaurants manage their third-party delivery orders.

Seeing Truffle’s product in person helps potential customers buy into the concept, said Simpson, who added that the Canada-based company started marketing in the U.S. this year.

“The show was huge exposure for us,” said Simpson. “We had an overwhelming response and will absolutely attend next year.”

Registrants for either show could attend any of the 30 educational sessions offered.

Culinary Feats Attendees could also watch culinary competitions. The pizza side featured the ’23 Galbani Professionale Pizza Cup & Acrobatic Trials, including a pizza-making contest and competitors showing off their skills in spinning and tossing pizza dough. Prizes were even awarded for fastest pie-maker and fastest box-folder. The American Culinary Federation’s Central Florida chapter presented two events 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

43

EVENTS

According to von Gal, catering has become an in-demand educational topic.

with local chefs and bartenders—the Rapid-Fire Challenge: Hot Sandwich and Sides Competition, and the bourbonfocused Hip Sip: Battle of the Modern Bartender Competition.

In-person events are especially critical for the restaurant industry, noted von Gal. “Trade shows are platforms for gathering, and when a show is serving an industry that is crucially dependent upon gathering, it’s like a double whammy,” he said, adding that the team at Restaurant Events plans to stay on top of industry trends so its

programming is especially relevant.

“We’re a very small group; if there’s a good idea, we can implement it immediately.”

For example, the 2024 Western Foodservice & Hospitality Expo, taking place Aug. 25-27 in Los Angeles, will now feature the Pizza Tomorrow Summit Pavilion. The two events will be co-located with Coffee Fest Los Angeles. Coffee Fest, which is owned by Clarion Events, will also continue to be co-located with the International Restaurant & Foodservice Show of New York, which takes place March 3-5, 2024.

The combination of exhibitors and education made the Florida show a mustattend event for The Salt Smokehouse’s Fonseca. “My partners and I really enjoyed the in-person contact with some of our suppliers and software systems folks,” she said. “Getting to taste the new products available was priceless. And, hearing from experts in the industry was simply invigorating. We left with great connections, new ideas and encouraging solutions!”  The next Florida Restaurant & Lodging Show and Pizza Tomorrow Summit take place Nov. 6-7, 2024, at the Orange County Convention Center in Orlando. For more information, visit flrestaurantandlodgingshow.com.

Mickey King from Like a King Hospitality led a catering-focused educational session (top).

Attendees could watch competitors show off their pizza dough tossing skills (left).

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Catering, Foodservice & Events Magazine apologizes for any errors or omissions that may have occurred in this list.

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45

2024 Industry Shows

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

2024

Winter Fancy Food Show

National Restaurant Association Show

Western Foodservice & Hospitality Expo

LAS VEGAS, NV January 21-23, 2024 specialtyfood.com

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

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

New England Restaurant & Bar Show

Summer Fancy Food Show

Plant Based World Expo North America

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

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

MARCH 3-5, 2024

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