The Power of Symposium
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PROGRAM HIGHLIGHTS
KEY FEATURES
Aggressive rebates & pricing
Extensive Culinary Services offerings
Partnerships with more than 600 suppliers providing access to over 100,000 products, across 63 major categories
Valuable ancillary/non-food programs
No-cost membership. We NEVER charge a fee to the customer
Full transparency on pricing & rebates in our member portal
Program flexibility to include full catalog of products with no compliance levels
Local and regional product sourcing and programs available
Sysco Exclusive Partnership
CSM's comprehensive program delivers the highest returns in the industry by leveraging $20 billion in member purchasing
CULINARY SERVICES
SUPPY CHAIN MANAGEMENT
A thorough review of ordering procedures and guidelines
PRODUCT CUTTINGS
On-site product cuttings and yield tests
INDUSTRY TRENDS
Relevant information on what's trending in your facet of food service
SERVSAFE EDUCATION
A ServSafe Certified Instructor is available to come on-site to certify your staff
SPEND AND PRODUCT ANALYSIS
Are you buying the best products for your menu applications?
SAFETY TRAINING AND AUDITS
An outside set of unbiased eyes is key to identifying potential health and safety risks
SUSTAINABILITY SUPPORT membersupport@csmcostsolutions com www csmcostsolutions com
Ongoing initiatives to meet regulations and requirements
ELITE CATERING + EVENT PROFESSIONALS
Elite Catering + Event Professionals is headquartered in Phoenix, Arizona. ECEP represents the best-in-industry organizations across the United States and Europe.
WEBSITES: ecep.online ecepsymposium.com
EMAIL: czd@ecep.org
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Publisher
>> Klaas De Waal klaas@cfe-news.com
Associate Publisher
>> Antoinette De Waal antoinette@cfe-news.com
Editor-in-Chief
>> Sara Perez Webber sara@cfe-news.com
ECEP Correspondent
>> Liese Gardner liese@liesegardner.com
Advertising Sales Manager
>> Suzanne Bernhardt suzanne@cfe-news.com
Creative
>> Randi Karabin, Art and Production Director randi@karabincreative.com
22
4 Stronger Together
Founded in 2021 to be a voice for the industry, Elite Catering + Event Professionals (ECEP) provides educational and networking opportunities for its growing membership base.
BY SARA PEREZ WEBBER
22 ECEP 2025 Heads to Napa for Symposium
The week promises a perfect blend of innovation, leadership and culinary inspiration.
BY LIESE GARDNER
26 Collective Wisdom for Catering Excellence
Five business takeaways from ECEP symposiums to help you grow your business.
BY LIESE GARDNER
32 Advocating for Change
Thanks to ECEP’s efforts, caterers are taking their place at the government table.
BY LIESE GARDNER
38 Small Plates, Big Impact
How two ECEP members—Ridgewells Catering and Behind the Scenes Catering & Events—create food stations that elevate events and surpass guest expectations. BY
SARA PEREZ WEBBER
STRONGERTogether
Founded in 2021 to be a voice for the industry, Elite Catering + Event Professionals (ECEP) provides educational and networking opportunities for its growing membership base
ECEP’s founders include (left to right) Ben Witte, COO of Proof of the Pudding; Adam Noyes, CEO of Proof of the Pudding; John Crisafulli, president of Behind the Scenes Catering & Events; Susan Lacz, CEO of Ridgewells Catering; Brandon Maxwell, co-founder and CEO of M Culinary Concepts; and Michael Stavros, partner and vice president of business development of M Culinary Concepts.
BY SARA PEREZ WEBBER
In an unprecedented time for the hospitality industry—and for the world—executives from four top U.S. catering companies turned to each other for support.
They found it. And not only did the leaders prop each other up during those challenging days, they vowed to take their ideas and create an organization designed to benefit the entire catering industry going forward.
Each week during the COVID pandemic, the six executives— including Adam Noyes, CEO, and Ben Witte, COO of Proof of the Pudding in Atlanta; Susan Lacz, CEO of Ridgewells Catering in Bethesda, Maryland; John Crisafulli, president of Behind the Scenes Catering & Events in San Diego; and Brandon Maxwell, co-founder and CEO, and Michael Stavros, partner and vice president of business development of M Culinary Concepts in Phoenix—met on Zoom. “We talked about how we were navigating the pandemic, what opportunities we saw and what challenges we were having,” says Noyes.
A common theme during those discussions was the industry’s lack of an advocacy organization. “There was nobody out there helping to navigate the pandemic on behalf of the catering industry, like the National Restaurant Association has their
people in D.C. advocating for the right legislation that would be favorable to restaurants,” says Noyes. “And [caterers] ended up benefiting from a lot of that, thankfully. But none of the associations we were a part of previously had an advocacy component to it.”
So the executives reached out to like-minded peers in the industry, and the companies banded together to found Elite Catering + Event Professionals (ECEP). The organization now has 15 catering company members representing more than $520 million in annual revenue—a number that will continue to grow as ECEP invites additional firms to join the fold.
As ECEP gears up for its fourth annual symposium—a gathering of all the members taking place March 9-13 in Napa Valley, California—CFE interviewed Noyes, ECEP’s new president, and Stavros, ECEP’s immediate past president, to learn more about the organization’s purpose, goals and plans for the new year.
CFE: In addition to advocacy, what motivated you to create this new group in the industry for caterers?
STAVROS: We have so much to learn from each other. So there was an opportunity not only for advocacy, but for mutual education, through sharing of best practices and collaborating on business development opportunities.
And, in some cases, even sharing resources—human and material. We’ve been able to share personnel by supporting each other at different events.
CFE: Has ECEP made progress on the advocacy front?
NOYES: Yes, we’ve partnered with NAMA [National Automatic Merchandising Association, representing the U.S. convenience services industry], and we’ve gotten through on a number of items that have been beneficial to members. NAMA is using their advocacy arm to help the catering side of the industry, and they have direct access to all the decision-makers in Washington.
CFE: What were some of the issues caterers were going through during the pandemic that prompted you to focus on advocacy?
STAVROS: Issues included the ERTC [Employee Retention Tax Credit], which was a program designed to help small and midsized businesses keep employees employed through tax credits back to the company. We needed to not only make sure that the program continued, but that it speedily reimbursed participants. So having the NAMA group as our advocate certainly helped.
In certain parts of the country, anti-catalytic converter theft legislation was a concern. And on the state level, there were some opportunities for members to advocate for themselves and their colleagues regarding changes to state liquor laws.
CFE: Adam, what are your goals for your term as president?
NOYES: My main goal is to increase engagement outside of the symposium.
The annual symposium is this amazing meeting filled with learning, networking, wonderful speakers and
Noyes
Stavros
fun. That time is gold, and it always will be. But the outreach and the continued communication throughout the year is where we have a lot of opportunity to continue to drive engagement year-round. We do quarterly calls, and to highlight A-list speakers on those calls is a goal. We’ve also created different networking groups [in human resources, sales and marketing, operations and culinary]. And those groups are meeting monthly, sharing best practices, and have caught on really well.
CFE: Stavros, what were your accomplishments while you served as president?
STAVROS: Really leveling up the connectivity among our individual members with one another; producing a successful 2024 symposium in Charleston, South Carolina; and adding three new members [Vestals Catering in Austin and Dallas, Texas; Bingemans in Kitchener, Ontario, Canada; and Catering by Michaels in Chicago]. We also launched the networking groups Adam mentioned and empowered the leaders of those groups to organize periodic calls among their counterparts at all the member companies.
CFE: What kind of feedback did you get about the Charleston symposium?
STAVROS: People appreciated the high-quality educational content. For the first time we had sponsors participate in the roundtables and sessions. One of the things about our symposium that I really am excited about is that we look to sponsors as thought leaders within our industry, and they bring their expertise to the sessions, so we have an opportunity to learn from each other by having diverse perspectives in the room.
We had a keynote speaker discussing artificial intelligence, and a general session speaker— Jessica Harris—talking about the history of food and population migration from Africa to Europe and the United States. We also had speakers discussing economic and employment trends for the coming year, and succession planning.
CFE: How has being a part of ECEP helped your business, and what have you learned from other members?
STAVROS: Number one, perspective. We gain so much perspective by learning about our colleagues’ experiences throughout the year, not only within our lines of business that we share, but lines of business that they are in that we’re not that we want to learn about. At M Culinary, we’ve
Open golf tournament in Los Angeles.
Above: The board at the 2024 ECEP Symposium in Charleston included (left to right) Maggie Barton, CEO of Butler’s Pantry, as well as founders Maxwell, Lacz, Stavros, Noyes and Crisafulli.
Left: ECEP members Ridgewells and M Culinary Concepts partnered together to cater the 2023 U.S.
learned a great deal about the B&I [Business and Industry] sector—or workplace dining and hospitality services—which some of our members are operating in.
We’ve also had mutual business development opportunities. We partnered with Ridgewells on the 2023 U.S. Open golf tournament in Los Angeles, for example, where we were able to support Ridgewells’ catering efforts at the actual tournament.
And then, of course, the advocacy piece, adding our individual company voice to the collective ECEP voice, which then in turn was added to the NAMA voice on the federal level. It helped us navigate and understand the PPP [Paycheck Protection Program], which went hand in hand with the ERTC, making sure that we were on the right side of the law at all times.
NOYES: I’ve learned so much, it’s hard to pick any one thing…how people manage their annual review process, how people recruit, how
people do different types of contracts with their clients. How people use technology in so many different areas, whether it’s logistics, human resources or accounting. We look at all those things holistically as a group and present what different companies are doing.
It can also be business strategy—what are they doing that’s working, what are we doing that’s working, and what can we share with the group that can help all of our businesses advance and continue to move forward.
CFE: How much do you expect ECEP to grow, and what’s the process for becoming a member?
NOYES: It’s invitation-only, and we’d like to have 25 to 30 North American caterer members and several internationally based caterer members someday. We don’t want it to be a 100-company organization…. It’s hard to network and interact in an environment of thousands of people, and
members
this allows for people [to join] that are similar in size, scale, mission and client base, so there’s a lot more commonality amongst the group. It allows for more meaningful interaction to take place.
CFE: How do you identify caterers that are invited to join ECEP?
NOYES: Typically, we will look at revenue as a first gatekeeper. They need to be doing north of $10 million in revenue to be a good fit with this group of caterers. We also like to see diversification of product offerings and clientele. For example, Proof of the Pudding does a lot of sports and entertainment business, like college football stadiums, PGA golf tournaments and Formula One racing. That’s a unique component that we bring to the group that can help everybody learn and grow. Then there are companies like Behind the Scenes in San Diego; they do the catering for the Olympics and travel all over the world, so that’s a unique offering. The idea behind bringing the group together, outside of advocacy, is learning and growing and sharing best practices. And so more diversification along business lines, geography, types of customers and market segmentation helps us to be a more well-rounded group that can make our mission more impactful.
CFE: What’s on the horizon for ECEP this year?
NOYES: We’re focused on forging many new sponsorship relationships this year and are increasing the number of supporting industry peers to be a part of the organization. That will allow us to enhance our education on an ongoing basis, which is one of my missions. It will also help us on the advocacy side, allowing us to push for what’s in our best interest as an organization and an industry.
CFE: What do you envision for ECEP in, say, five years or 10 years?
STAVROS: Over the next five-plus years, we foresee a steady, conscientious growth in membership, adding the best of the best from around the country and internationally as well. We have our first Canadian member, and we’d like to add European, African, Asian, Australian and South American members. We’ll be expanding our membership beyond caterers, adding other event and hospitality industry professionals and organizations. We will continue to raise the quality of content and education at the symposium. And we will champion the causes that are near and dear to the catering, events and hospitality industries.
ECEP
at the 2024 symposium in Charleston, where the general session speaker was Jessica Harris (center, in dark blue).
ECEP Members
• Behind the Scenes Catering & Events, San Diego
• Best Impressions Caterers, Charlotte, North Carolina
• Bingemans Catering, Kitchener, Ontario, Canada
• Butler’s Pantry, St. Louis
• The Catered Affair, Boston
• Catering by Michaels, Chicago
• M Culinary Concepts, Phoenix
• McCalls Catering and Events, San Francisco
• Mintahoe Catering & Events, Minneapolis
• Proof of the Pudding, Atlanta
• Puff ‘n Stuff, Orlando and Tampa, Florida
• Ridgewells Catering, Washington, D.C.
• Trolley Hospitality, Richmond, Virginia
• 24 Carrots Catering & Events, Costa Mesa, California
• Vestals Catering, Dallas and Austin, Texas
Best Impressions Caterers supported Ridgewells to cater the U.S. Open Golf Championship in 2024.
A GPO THAT WORKS FOR YOU
Over the past decade, CSM Cost Solutions has evolved from being another Group Purchasing Organization (GPO), to becoming a true partner in your business’s success. We are not simply another vendor providing contracts or procurement services. Instead, we offer a unique, collaborative approach that is tailored to meet the specific needs of your business. We understand that every operation has its own challenges, goals and operational demands – that’s why we customize every program to suit your needs. At CSM, we believe in moving beyond the traditional one size-fits-all approach. From negotiating contracts to developing customer specific programs, we work closely with you to craft solutions that align to your priorities.
What sets CSM Cost Solutions apart from other GPOs in the market, is our unique, chef-driven services designed to elevate your business in ways beyond procurement. We have five culinary team members, with over a century of culinary experience in kitchen operations. We provide a wide range of value-added offerings, including on-site product cuttings and culinary showcases to help you explore new ingredients and culinary innovations firsthand. Our spend and product analysis ensures you’re optimizing your purchasing power, while our culinary education programs enhance your teams’ skills and knowledge. We go even further by assisting with menu engineering and recipe development, tailored to your specific needs and target customer market. All our culinary team members are ServSafe certified food and alcohol instructors and proctors, ensuring the highest standards of safety and compliance. As part of the CSM membership, our team can instruct and proctor ServSafe Manager & Alcohol classes at your operation. Plus, our registered dietician menu support helps you cater to the growing demand for healthy, balanced options. Additionally, we support new concept development and brand refresh initiatives to keep your offerings fresh and relevant.
A typical CSM business review & product cutting
“CSM has been a valuable asset for the team at M Culinary Concepts, especially for me since joining the team in 2023. CSM has helped us streamline ordering and find savings, creating a much more seamless process. CSM even went so far as embedding with our teams at our commissary and off-site events over a fiveweek period to gain a better understanding of our operation, which really stood out to me. Their efforts to be a true partner to M Culinary speak volumes about their company, people and values.”
Chef Cody Abrams Director of Culinary Operations M Culinary Concepts
The CSM Culinary Team was able to support M Culinary at a catering event and conduct a case study on their operation
Find out more about CSM and how we can support your operation
In 2024, the CSM Culinary team made two trips to the M Culinary facility in Phoenix, AZ to conduct a comprehensive case study on their operation During our time spent at M Culinary, we provided their team with an in-depth product analysis with cost -savings purchasing recommendations We actively participated in a BEO meeting to better understand the flow of operations, ensuring alignment between client expectations and event execution We conducted a facility safety and efficiency audit to identify areas for improvement in both safety and operational efficiency Our chefs were able to gain direct experience working alongside the chefs at the M Culinary main production facility, allowing for valuable insights into the kitchen workflow And finally, we collaborated with their culinary team at a live event to observe and analyze real-time event procedures, logistical execution, and the coordination required for successful catering operations
Engaging your customers and employees is also a priority, and we can create customized opportunities for both groups to connect and build loyalty We support numerous customers with hosting events for employees and guests.Leveraging our relationships with over 600 different suppliers and manufacturers, we have the ability to bring in brand ambassadors from their teams to host smaller food shows and workshops
With CSM Cost Solutions, you’re not just securing better contracts and procurement deals; you’re gaining a strategic ally committed to helping you grow, save, and innovate in every aspect of your business We do not just provide cost-saving products we partner with you to optimize every aspect of your operation, helping you drive efficiency, creativity, and success Because at CSM, we’re more than a provider We’re a partner invested in your operations long-term business plans and future success
Summary of CSM Membership
$20 Billion
Corporate Sponsor Profile
https://www.csmcostsolutions.com
Services:
Industry advocate that offers supply chain management, procurement, culinary training and support. Our industry specific consulting services will help you maximize savings throughout your organization. CSM provides in-depth analysis in market trends and offers full transparency in your organizational spend.
What we do:
l Elite services provided for elite providers
l Extensive culinary services & offerings
l Aggressive pricing agreements and rebates
l Local and regional product sourcing
l No cost membership - Long-term pricing protection and flexibility
About us:
We're partnered to provide access to hundreds of manufacturers, thousands of products, and quality at every level. We offer the highest returns in the industry, plus access to ancillary programs that go beyond our impact to improve your bottom line.
https://www.csmcostsolutions.com
ECEP SP profile - Sysco - 1/2 page.qxp_Layout 1 2/19/25 4:21 PM Page 1
Corporate Sponsor Profile
https://www.sysco.com
What we do:
Sysco is the global leader in selling, marketing and distributing food and non-food products to restaurants, healthcare and educational facilities, lodging establishments and other customers around the world
About us:
Our robust international network supports customers in 90 different countries around the world. Today, Sysco encompasses four business groups: BROADLINE – SPECIALTY COMPANIES INTERNATIONAL – SYGMA
Our Locations:
Sysco operates approximately 300 distribution facilities serving more than 500,000 customer locations around the world. Visit our website and click on the “Contact” link.
CATERING TO SUCCESS
Sysco is at the heart of food, service, and catering. A partnership with us guarantees access to the best distribution network in the industry, ensuring that all your events—big and small—are fully supplied with everything you need. Whether you’re serving five or 5,000, Sysco delivers innovative supplies and high-quality ingredients to take your events to the next level.
Visit us at Sysco.com to learn more about foodservice solutions.
Catering to Success
Foodservice giant Sysco helps elevate events and boost profits
Picture a holiday party with glasses clinking over your artfully plated hors d’oeuvres. Or wedding guests gushing over your bourbon-glazed pork belly. Or maybe a corporate event where an open-fire cooking station draws a crowd to admire your work. In the world of catering, unforgettable dining experiences like these are the key to success—and thriving food operators know that Sysco is the secret ingredient making it all possible.
While Sysco is widely known as the backbone of restaurant supply, many foodservice professionals don’t realize that the company’s reach extends far beyond the dining room. With a full spectrum of catering and event solutions, Sysco helps operators of all sizes maximize revenue, streamline service, and turn any event into a showstopping affair.
The Billion-Dollar Opportunity You Can’t Afford to Miss Catering is more than a side hustle— it’s a booming, hundred-billion-dollar industry poised for explosive growth. Holiday parties, weddings, showers, corporate gatherings, and social events are all on the rise, and there’s never been a better time to capitalize on the market.
According to Jim Rinsem, National Vice President and Head of Emerging Concepts-Business Development at Sysco, the company is uniquely positioned to help operators navigate this world of large-scale dining. The Sysco difference? “We grow with our clientele,” Rinsem explains. “Whether foodservice operators are seeking support on a hometown or a national scale, Sysco understands their business, and we can work with them for every resource needed within those spaces.”
That expertise is evident in Sysco’s track record. Take the WM Phoenix Open, a five-day event where Sysco helps feed hundreds of thousands of hungry attendees. “We’ve been doing that event for 11 years—growing from
feeding 350,000 people then to over 800,000 now,” Rinsem shares. “Establishing the processes to serve nearly a million people is something we’ve learned very, very well for events and catering.”
Innovation Meets
Indulgence: Creating the “Wow” Factor
Today’s event-goers crave more than just good food—they want an experience. With a camera at every guest’s fingertips, it’s essential that catering be elevated to an art form, where interactive stations, live-action cooking, and dramatic presentations create the ultimate showstopper.
Need inspiration? That’s where Sysco comes in. Think of a DIY pasta bar where guests twirl freshly made noodles precisely to their liking, or an open-fire grill sizzling with tender ribeye. How about a gyro cone station that transports attendees straight to the streets of Greece, or an opulent charcuterie spread brimming with artisanal meats and cheeses?
The possibilities are endless—and Sysco helps make them a reality.
“We work with the caterer on what their needs and processes are,” Rinsem says. “Sometimes we help with ideation—depending on the event, that could involve action stations or full feeding buffets.”
Whether it’s a mixology masterclass, a gourmet brunch bar, or a high-end sushi rolling station, Sysco provides the tools, ingredients, and expertise to elevate any event.
More Than Just Catering: The Heart of Food and Service
At the end of the day, catering is about bringing people together over incredible food and unforgettable experiences. “Like everything Sysco does, we bring the heart to foodservice,” says Rinsem. In addition to the many charities the company supports—from feeding underserved communities to fundraising for a cause—you’ll always find Sysco connecting the world to share food and care for one another.
Whether you’re looking to expand your revenue streams, wow guests, or streamline catering operations, Sysco has the expertise, resources, and passion to help you succeed. The demand for elevated catering experiences is higher than ever—are you ready to serve up something unforgettable?
FOH Worldwide Acquires Smart Buffet Ware
FOH Worldwide, a leading women-owned global designer and manufacturer for the foodservice and hospitality industries, acquired Smart Buffet Ware, an innovator and provider of advanced buffet technology. This strategic acquisition enhances FOH’s industryleading Front of the House brand’s buffet category and secures a global distribution agreement with Tiger Company LTD, and exclusive distribution throughout North America.
“Combining Smart Buffet Ware’s advanced technology, exclusive manufacturing partnerships, and strong commitment to quality with our solution-driven approach and reach, positions us to redefine buffet service globally,” said Simone Mayer, CEO of FOH.
Founded in 2009 by David Moreland, Smart Buffet Ware has built a reputation for delivering innovative, eco-friendly and reliable buffet solutions. Through its exclusive partnership with Tiger Company LTD, a leading South Korean manufacturer of high-quality buffet ware and multi-purpose trolleys, Smart Buffet Ware has become synonymous with design excellence and premium quality.
With the integration of Smart Buffet Ware, FOH expands its extensive product portfolio to include:
• Green Battery Technology: Plugless, sustainable power solutions for limitless buffet placement indoors or outdoors.
• Eco-Friendly Induction Systems: Ultra-energyefficient technology for precise temperature control, convenience and flexibility.
• 18/10 Stainless Steel Chafing Dishes: Expertly engineered and made with warpless technology, the collections deliver confidence through temperature control, durability and style.
• Hot and Cold Beverage Dispensers: Versatile solutions in sizes and designs that offer the flexibility to scale all event types.
• Carving Stations and Modular Systems: Customizable solutions for seamless hot and cold buffet setups.
• Mobile Bars and Multi-Purpose Trolleys: Versatile products designed for dynamic service environments.
For more information, visit frontofthehouse.com.
ECEP Caterers Are Mad for Mocha Mousse
The rich, warm hue of Mocha Mousse— Pantone’s Color of the Year 2025—is adding sophistication to both desserts and décor this winter season. Caterer members of ECEP (ecep. online) have embraced the earthy brown tone, creating irresistible desserts in the indulgent shade.
At Catering By Michaels in Chicago, the Mousse Bump Station is a playful, interactive dessert experience where chefs customize “mousse bumps” (a trend lifted from luxury caviar service), layering flavors, textures and garnishes to delight guests.
At Folio Restaurant in the Boston Athenaeum, operated by The Catered Affair, the Gold-Draped Chocolate Dome is a visually stunning centerpiece. A shimmering chocolate shell, dusted in cocoa powder, is theatrically cracked open tableside to reveal velvety pistachio crema and espresso mousse on top of a chocolate cake round surrounded by Frangelico syrup.
The Sweet and Salty Pudding Cups served by Mintahoe Catering and Events in Minneapolis balance sweet, salty and bitter notes in a timeless yet modern treat.
Mocha-toned desserts at Butler’s Pantry in St. Louis include chocolate-dusted Tiramisu Trifles (left) with edible coffee beans and Chocolate Molded Mugs with S’mores filling (above). Mochainfused cocktails are another treat offered by the caterer, such as walking trays filled with affogatos or espresso martinis.
The Mocha Mousse trend also extends to event décor. “In the past, wedding color schemes were often built around classic staples like black, blue and gold,” notes Butler’s Pantry CEO Maggie Barton. “Now, many of us seem to be entering a ‘beige era’— whether in home décor, wardrobes or event design. We’re seeing a shift toward grounding palettes in soft neutrals like white, tan and, of course, the rich and versatile Mocha Mousse.”
Barton says Mocha Mousse “is the ultimate elevated neutral, perfect for grounding any event’s design.” Tips from Butler’s Pantry on adding the color to event décor include:
• Serve your menu on a layered mocha tablescape, playing with various textures, hues and pairing patterns, like amber glassware and textured plates on matte mocha chargers. Layer mocha linens with silk
runners and velvet placemats with wooden napkin rings.
• Integrate mocha with seasonal decor. In spring and summer, offset grazing boards plated on natural wood with blush florals or fresh greens, creating a balanced and contemporary vibe. Mocha ribbons wrapped around menus or tied to individual place cards can add an intimate, thoughtful touch. For autumn and winter, pair the contrast of a coffee-rubbed brisket station with rustic pampas grass, dried foliage, and hints of soft burgundy and gold for warmth.
• As for wedding attire, “bridesmaid dresses in mocha offer a timeless elegance, especially when paired with softer accents like ivory or dusty rose,” says Barton. Faux mocha fur wraps are a decadent way to keep guests cozy for winter weddings or events.
A Mousse Bump Station at a Catering by Michaels event
Corporate Sponsor Profile
https://www.yourgreen2go.com
What we do:
Your Green 2 Go Offers A Complete Line of Sustainable Food Packaging Solutions
Service:
Your Green 2 Go is the leading innovator in designing and developing sustainable packaging for all aspects of your business. Options include compostable fiber containers, the only Plastic Free hot cup on the market, bags, poly pro containers and catering boxes. Customization is available.
Contact:
Rusty Burleigh Phone: 404-642-1157
Email: rusty@rburleigh.com
Business Address:
2530 Spring Cypress Road, Suite 5A Spring TX 77388
Corporate Sponsor Profile
https://www.verterra.com
Service: The Leader in Sustainable Plateware & Food Packaging
What We Do:
Verterra Dinnerware offers certified compostable palm plates, bowls, utensils, bento boxes, trays, and more for foodservice professionals seeking high-quality, sustainable solutions. Since 2006, Verterra has led green initiatives with eco-friendly products made from renewable resources like palm leaves, balsa wood, and bamboo, setting the standard for sustainable disposables and a greener future.
Telephone: 212-760-1200
Business Address: 90A Washington Street Norwalk, CT 06854
Corporate Sponsor Profile https://www.ukg.com
Service:
Inspiring every organization to become a great place to work through HR, payroll, workforce management, and culture technology built for all.
What we do:
Powered by AI and the world’s largest collection of people, workforce, and culture data, UKG technology creates great workplace experiences and better business outcomes for 80,000+ organizations across all sizes, industries, and geographies.
Telephone: 800 225 1561 or 800 432 1729
Business Address: 900 Chelmsford Street Lowell, MA 01851
Corporate Sponsor Profile
https://www.galleysolutions.com
Service: Galley is committed to revolutionizing culinary operations through data-driven insights and innovative solutions.
What we do:
Empowering foodservice professionals of all kinds to move into a future of efficiency, innovation, and success.
About us:
We are the creator of the culinary resource planning category and a pioneer in foodservice technology. Galley is committed to revolutionizing culinary operations through data-driven insights and innovative solutions.
Telephone: 888-874-2858
Business Address: 18336 Soledad Canyon Road, #1052 Canyon County, CA 91387
ECEP 2025 HEADS TO
The week promises a perfect blend of innovation, leadership and culinary inspiration
BY LIESE GARDNER
Napa Valley’s Carneros Resort, the site for the 2025 ECEP Symposium, features a stunning hilltop pool.
NAPA FOR SYMPOSIUM
There is a reason why leaders hold important retreats in settings surrounded by nature. Returning to the natural rhythms of life, stepping away from the hustle of the city, and immersing oneself in a tranquil environment signal to both the body and mind that this is a time to reset, find balance and prepare for what’s next.
This is why the leaders of Elite Catering + Event Professionals (ECEP) have chosen Carneros Resort and Spa in Napa Valley, California, as the site for their 2025 Symposium, taking place March 9-13. After a year of working on their own successful businesses, the beauty of the sky, earth and vineyards will help bring this group of high achievers to a place where they can slow down to think bigger. The setting provides space to foster innovation, cultivate new partnerships and create something truly special for the year ahead.
Carneros Resort and Spa spans 28 acres of picturesque countryside in Napa Valley, featuring a stunning hilltop pool and 100 secluded cottages. Each cottage embodies informal elegance—elevated farmyard chic—with rocking chairs on private decks overlooking the vineyards and telescopes for moon-gazing.
During the day, ECEP attendees will engage in dynamic discussions on all aspects of business while drawing inspiration from keynote speaker Richard Blais. A celebrated author and chef, Blais trained under culinary legends such as Thomas Keller at The French Laundry, Daniel Boulud at Restaurant Daniel and Ferran Adrià at El Bulli. Widely recognized from Bravo’s Top Chef series, he currently co-stars alongside Gordon Ramsay on FOX’s Next Level Chef.
At the symposium, Blais will share insights from his career, including his work with Trail Blais, a forward-thinking culinary consulting group that advises national brands on menu innovation, ideation and employee training. He will also participate in a panel discussion on service standards, customer experience and restaurant operations.
Back-to-back workshops will immerse attendees in high-level peer-to-peer education, covering topics such as AI-driven business strategies, exit and succession planning,
and expansion into new markets. Sessions will balance cutting-edge innovation with practical strategies for streamlining operations and refining business practices.
Evenings will transition into culinary explorations, ensuring the symposium nourishes both professional aspirations and personal growth. The first night features a visit to Ad Hoc, Chef Thomas Keller’s beloved Yountville eatery dedicated to American comfort food. Originally intended as a temporary pop-up, its overwhelming popularity cemented its place as a permanent fixture in Napa Valley’s dining scene.
The following evening, attendees will enjoy dinner at Celadon, an award-winning restaurant renowned for its globally inspired menu, which celebrates the flavors of the Mediterranean, Asia and the Americas.
No visit to Napa would be complete without experiencing its world-class wineries. Attendees will spend an afternoon and evening at Round Pond Estate, a family-owned winery and olive oil producer in Napa’s famed Rutherford region. With a legacy spanning more than 40 years, Round Pond is best known for its exceptional Cabernet Sauvignon.
A private tour of the winery’s olive oil and winemaking production areas, followed by a garden terrace dinner, will serve as the symposium’s grand finale. Against the backdrop of Napa’s rolling vineyards, attendees will raise a glass—celebrating new ideas, meaningful connections and the promise of the year ahead.
“The setting provides space to foster innovation, cultivate new partnerships and create something truly special for the year ahead.”
Chef Richard Blais (opposite top) will be the keynote speaker at the 2025 ECEP Symposium, where attendees will enjoy the open-air spaces (above) and secluded cottages (opposite) of the Carneros Resort.
ECEP’s founders include (left to right) Adam Noyes, CEO of Proof of the Pudding; Susan Lacz, CEO of Ridgewells Catering; and Michael Stavros, partner and vice president of business development of M Culinary Concepts.
COLLECTIVE WISDOM FOR CATERING EXCELLENCE
Five takeaways from ECEP symposiums to help you grow your business
BY LIESE GARDNER
At the annual symposium for Elite Catering + Event Professionals (ECEP), top catering business owners come together with thought leaders to exchange ideas and best practices. From HR and operations to culinary, kitchen, sales and finance, the event is a dynamic gathering of collective hospitality wisdom. Attendees leave with actionable insights designed to elevate their business and further the relationships started that week.
While the curriculum is put together by the ECEP board months in advance, the facilitator on the ground is Jennifer Perna, a driving force behind the exchange of ideas. As the overall moderator, she synthesizes key takeaways from each session and presents them back to the collective audience, ensuring that everyone— whether in the session or not—walks away with all the practical strategies presented that week to strengthen and grow their operations.
Perna’s hands-on experience in catering makes her the perfect choice for this role. Before launching Fulton Market Consulting in 2017, Perna served as vice president of sales at Blue Plate Catering in Chicago. Now a hospitality consultant, she serves as ECEP’s de facto education director. “The board sets the vision for the keynote speakers,” she says, “and I curate the rest of the content.”
As ECEP prepares for its upcoming symposium in Napa Valley, California, we asked Perna to choose five of the most impactful sessions from the three ECEP symposiums that have taken place (Nashville, Tennessee; Palm Springs, California; and Charleston, South Carolina). “It wasn’t easy, but these five topics are essential to all successful companies,” she says.
Following are actionable strategies from those sessions that can help any catering business grow and prosper.
How To: Build a High-Performing Catering Team
Maggie Barton, Butler’s Pantry, St. Louis
Building a team isn’t just about filling positions— it’s about hiring individuals with the right mindset and offering them tools to succeed. Here are takeaways from Maggie Barton’s session on how to effectively hire, train and manage a top-tier catering team.
1. Hire for Attitude, Train for Aptitude
Skills can be taught, but mindset, passion and drive are inherent. Focus your hiring process on identifying talent, not just filling positions. Look for individuals who align with your company’s culture and values.
2. Address Gaps and Their Impact
Finding the right talent takes time. Analyze the true impact of unfilled roles by identifying what is missing. Then, avoid quick fixes. It’s better to wait for the right fit by applying that old adage—hire slow, fire fast.
3. Train for Knowledge and Understanding
Once you’ve hired for attitude, focus on skill development through training, mentorships and regular feedback. Share the big picture by helping everyone see how their roles support the company mission.
4. Create a Culture of Excellence
Cultivate a workplace that values continuous improvement, learning, growth and collaboration. Promote mutual support and shared success. By focusing on hiring for attitude and training for aptitude, you can build a resilient, highperforming catering team that drives sustainable success.
Jennifer Perna facilitates the educational sessions at the ECEP symposiums.
How To: Business Development Strategies
Michael Stavros, partner and vice president of business development, M Culinary Concepts
ECEP’s immediate past president Michael Stavros shared strategies for boosting sales and growing your business.
1. Generate Leads Strategically
Use a multi-angle approach for lead generation. Build relationships that are on the inside—economic developers, tourism offices and HR managers. Conversely, find B2B partners such as commercial real estate agents, leasing agents and gatekeepers like dock managers. Utilize Customer Relationship Management (CRM) tools like HubSpot and Salesforce for tracking conversions and opportunities.
2. Engage Clients Effectively
Personalize your outreach with custom stationery, seasonal gifts and unique follow-ups to stand out. Host experiential events (food tastings, executive kitchen tours). Stay visible by attending trade shows, charity events and other networking opportunities. Offer incentives like discounts for repeat clients or contributions to Corporate Social Responsibility programs. One way is to offer to donate a percentage of sales to charities.
3. Structure Your Business Development Team
Define clear roles for sales managers (inbound) and business developers (outbound). Develop transparent compensation plans, such as commission structures, expense budgets and performance bonuses. Foster teamwork by ensuring that accounts are flexible and non-competitive.
How To: Develop Future Leaders in Your Organization
Developing future leaders is critical for the long-term health and success of any catering or event company. This important topic is revisited each year at the ECEP symposiums through a group discussion, with key takeaways summarized below.
1. Focus on People-Centered Leadership
Mentorship programs enhance skills and foster mutual trust. Assign senior leaders as mentors to mid-level managers. In that same vein, implement a buddy system. Pairing employees to work on projects as a team builds camaraderie and peer support. Finally, conduct monthly reviews. Use SMART (Specific, Measurable, Achievable, Relevant, Time-Bound) goals to evaluate and guide professional development.
2. Invest in Middle Management
Middle management is the bridge between strategic leadership and frontline employees. To enable mid-level managers to earn leadership roles, host leadership alignment meetings by regularly bringing mid-level managers together to reinforce organizational values, share updates and strategize solutions. And in annual or quarterly evaluations, make core value-based performance a measurement to foster deeper alignment with company goals.
3. Recruit and Retain the Right Talent
Recruit individuals capable of advancing within the company, even to the point of taking over senior roles. This approach empowers leaders to move up without leaving gaps. When onboarding, expose new hires to real-world scenarios early on. For instance, “put them in the trenches” immediately to establish expectations and evaluate adaptability.
4. Remove Toxic Leaders
Promptly address ineffective leadership. Replacing poor leaders creates space for growth, boosts morale and improves team dynamics.
How To: Sell Plant-Based and Alternative Diet Options
Renee Loux, founder, Clean Food + Smart Living, Maui
The growing demand for plant-based and alternative diet options presents a unique opportunity for innovation. Here’s how to effectively integrate and promote these options while enhancing your offerings and sustainability efforts.
1. Integrate Plant-Based Options Seamlessly
Incorporate plant-based dishes into your regular menus as standard offerings, rather than presenting them as a special or alternative choice. This normalizes these options and appeals to a wider audience, including those who may not follow specific diets but enjoy variety.
2. Get Creative with Plant-Based Dishes
Avoid bundling dietary restrictions—such as gluten-free, vegan and low-carb—into a single category. Instead, develop distinct, creative dishes that showcase the diversity and flavor of plantbased cuisine. Aim to make vegetables the star of the plate, with proteins as complementary side elements.
3. Share Best Practices with Peers
Host or participate in symposiums and workshops to exchange tested plant-based menu ideas. This not only elevates your offerings but also strengthens the industry’s ability to cater to alternative diets with creativity and precision.
4. Highlight Sustainability Efforts
Take inventory of your current sustainability initiatives and share your efforts both internally and externally. Customers increasingly value transparency and eco-friendly practices, so tell your sustainability story to demonstrate your commitment to the environment.
5. Consider Charging for Green Initiatives
As you implement sustainable practices, consider introducing a line-item fee for green initiatives or premium services. Many clients are willing to pay extra for events executed with an ecoconscious approach.
How To: Optimize Communication
Ken Barrett-Sweet, vice president of catering, The Catered Affair, Boston
Effective communication is vital in today’s catering operations to ensure seamless coordination across teams, establish clear delegation and manage dynamic event requirements. Strong communication strategies— such as those outlined below—also drive collaboration, streamline workflows, and foster an adaptable and cohesive workplace.
1. Set Clear Communication Parameters
Define when to use which specific communication tools—for instance, MS Teams for internal communication and email for clients. Establish time constraints for responses on different platforms to ensure efficiency. And create rules for prioritizing messages such as using “Unread” flags or Tags in Teams.
2. Encourage Technology Adoption
Identify and address barriers for team members not utilizing company communication tools, such as a lack of structured and timely training. Roll out new tools in phases to cater to early and late adopters of technology.
3. Streamline Communication
• Use channels for specific projects.
• Store files systematically in shared spaces.
• Implement newsletters or organized updates for broad communications.
• Involve team leaders to drive adoption of the new strategy and tools.
2025 SYMPOSIUM SCHEDULE AT A GLANCE
SUNDAY, MARCH 9
3:00pm - 6:00pm Welcome Area - Registration
MONDAY, MARCH 10
6:30am - 8:00am Pickleball Available
8:00am - 9:00am Breakfast
9:15am - 10:45am General Session - Welcome
10:45am - 12:00pm Keynote Speech - Chef Richard Blais
12:00pm - 12:30pm Book Signing
12:00pm - 1:15pm Lunch
1:15pm - 2:30pm Breakout Session: Principals Only
1:15pm - 2:30pm Breakout Session: Exec Leadership (CEO, HR, Finance)
1:15pm - 2:30pm Breakout Session: Sales + Marketing
1:15pm - 2:30pm Breakout Session: Culinary & Operations
2:30pm - 3:30 pm Extended Break
3:30pm - 3:45pm Regather - Lay out evening
3:45pm - 4:45pm Panel Discussion featuring Richard Blais
4:45pm - 6:00pm Caviar/Wine Experience
6:30pm - 9:30pm Night 1 - Ad Hoc
TUESDAY, MARCH 11
6:30am - 8:00am Pickleball Available
8:00am - 9:00am Breakfast
9:15am - 10:30am General Session - Christina Sims AI Session
10:30am - 10:45am Break
10:45am - 11:15am General Session - All Tracks together
11:15am - 12:15pm Breakout Sessions – Open Topic/Not Track Specific
11:15am - 12:15pm Breakout Sessions – Open Topic/Not Track Specific
11:15am - 12:15pm Breakout Sessions – Open Topic/Not Track Specific
11:15am - 12:15pm Breakout Sessions – Open Topic/Not Track Specific
12:15pm - 1:30pm Lunch
1:30pm - 2:30pm
General Session - All Tracks together
2:30pm - 2:45pm Break
2:45pm - 4:15pm Breakout Session: Principals Only
2:45pm - 4:15pm Breakout Session: Sales + Marketing
2:45pm - 4:15pm Breakout Session: Exec Leadership (CEO, HR, Finance)
2:45pm - 4:15pm
Breakout Session: Culinary & Operations
4:15pm - 5:30pm Group Activity TBA
5:30pm - 6:30pm Personal Time
6:50pm - 9:45pm Night 2 - Celedon
WEDNESDAY, MARCH 12
6:30am - 8:00 am Pickleball Available
8:00am - 9:00am Breakfast
8:00am - 9:00am
9:00am - 9:30am
9:30am - 10:15am
Working Breakfast: PRINCIPALS ONLY
General Session - All Tracks together
General Session - All Tracks together
10:15am - 10:30am Break
10:30am - 11:45am Breakout Session: Principals Only
10:30am - 11:45am Breakout Session: Exec Leadership (CEO, HR, Finance)
10:30am - 11:45am
Breakout Session: Culinary & Operations
10:30am - 11:45am Breakout Session: Sales + Marketing
12:00pm - 1:15pm Lunch
1:15pm - 2:00pm Extended Break
2:00pm - 3:00pm Closing General Session
3:30pm - 8:30pm Round Pond Experiences, followed by Dinner
THURSDAY, MARCH 13
All Day Attendee Departures
BY LIESE GARDNER
ADVOCATING FOR CHANGE
Thanks to ECEP ’s efforts, caterers are taking their place at the government table
Scott Halloran, CEO of Trolley Hospitality (center), with NAMA staffer Michael Owen Jackson and NAMA CEO Carla Balakgie at the 2023 ECEP Symposium.
Change and upheaval can be powerful catalysts for action. This was precisely the case for the founding members of Elite Catering + Event Professionals (ECEP) as they faced the second year of the COVID-19 pandemic in 2021, which brought a devastating ripple effect to their livelihoods. The catering industry came to a complete standstill, with no relief in sight.
While restaurants and hotels were supported by powerful advocates like the National Restaurant Association, catering businesses were left vulnerable. Trolley Hospitality, a Richmond, Virginia-based company just entering the catering space, found support through the National Automatic Merchandising Association (NAMA), a trade association representing the convenience services industry.
Thanks to NAMA’s advocacy efforts, Trolley Hospitality was deemed “essential” and was able to continue to do business.
“Catering is a smaller piece of our business,” says Scott Halloran, CEO. “But through the main part of it, we were deemed essential because of our refreshment services in manufacturing businesses and hospitals.”
As Halloran engaged with catering groups on Zoom, he noticed a troubling gap. “I listened to what they were saying, how everything was shut down for them, and I started asking questions. When I asked who was representing catering in Washington, I learned that NACE [National Association for Catering & Events] and ICA [International Caterers Association] don’t have an advocacy component.”
Drawing on his experience with NAMA’s advocacy work, Halloran shared how his company managed to stay operational.
“When COVID hit, they went to Capitol Hill, spoke about the industry,
and ensured we were protected. We were still impacted, but we weren’t completely shut down.”
Around this time, Michael Stavros of Phoenix-based M Culinary Concepts, now immediate past president of ECEP, reached out to Halloran to discuss advocacy. Stavros, along with companies like Bethesda, Maryland-based Ridgewells Catering, had begun collaborating to spark industry action. “That’s how I became part of ECEP, and that’s how ECEP joined forces with a powerful advocate,” Halloran says.
The idea of forming a group with advocacy at its core quickly gained momentum. “Our industry was in dire need of advocacy, leadership and collaboration,” says Susan Lacz, a founding member of ECEP and its inaugural president. Lacz and Stavros identified advocacy as the missing component that had left caterers so vulnerable during the pandemic.
How Advocacy Leads to Action
ECEP continues to advocate on behalf of the catering industry to ensure that caterers’ voices are heard, and their unique challenges are addressed at federal, state and local levels.
Direct Results: Following COVID, ECEP worked through its advocacy partners and Congress to have the catering/ foodservice industry declared as “essential services.” It also advocated with the IRS to expedite Employee Retention Tax Credit (ERTC) payments to eligible catering companies.
Halloran (above) helped ECEP to join forces with NAMA. Trolley House’s divisions include Trolley Eats, with corporate cafeterias (opposite top); and Trolley House Refreshments (opposite bottom), with vending and micro markets.
Trolley House’s Halloran (far left), Michael Calkins and Geoff Cook welcome Virginia State Sen. Schuyler VanValkenburg (far right) to the company’s offices.
Grassroots Advocacy: ECEP provides members with a direct communication portal to government representatives via its website. Through this tool, ECEP helps craft letters that are automatically sent to the appropriate legislators. “For example,” Halloran says, “we’re introducing a tax parity bill in Virginia to address the higher sales tax on vending machines compared to markets selling the same products.”
Coalition Building: During the pandemic, ECEP joined coalitions advocating for caterers’ inclusion in relief programs, ensuring they weren’t overlooked.
Specific Legislation: ECEP continues to work with lawmakers on the PART Act, which addresses the rampant theft of catalytic converters from delivery trucks—a significant issue for caterers.
Federal Regulations: Through its advocacy partners, ECEP pressed the FTC to exclude caterers from a proposed “junk fee” rule. Citing ECEP’s comments several times throughout the final rule, the FTC acknowledged that the catering industry was not meant to be included in this rule and narrowed the scope to explicitly exempt the industry’s standard billing practices.
Alcohol and Food Safety Regulations: ECEP works with its members to navigate complex state laws, such as liquor storage between events, returning unused liquor and food safety regulations. For instance, Warren Dietel, CEO of Florida-based
Trolley House’s Halloran (left) and Cook (middle) with Virginia State Sen. VanValkenburg.
Puff ‘n Stuff Catering, spearheaded a grassroots campaign in Florida advocating amendments to liquor storage regulations, with guidance and support from ECEP and its advocacy partners.
Employee and Labor Policies: ECEP addresses key issues such as family medical leave, minimum wage regulations and other labor laws, keeping caterers informed and prepared to navigate these challenges.
Every day, caterers navigate complex regulations, adapt to market changes and work tirelessly to build thriving businesses. But finding the path to government action doesn’t have to be an additional burden.
The COVID-19 pandemic revealed a glaring vulnerability in the catering industry: the absence of a unified voice advocating for its unique needs. ECEP is committed to filling this void.
Advocacy is about more than just reacting to crises. It’s about shaping a future where caterers are recognized as essential contributors to the economy and community life. ECEP is leading the way toward a stronger, more resilient industry that’s ready to face any challenge.
For more information, visit ecep.online.
Advocacy vs. Lobbying: What’s the Difference?
Advocacy involves promoting, supporting or speaking out for a cause, often through raising awareness and educating the public or policymakers. Lobbying, on the other hand, is a more specific activity aimed at directly influencing legislation, policies or government decisions.
Wedding guests lined up all night for Ridgewells Catering’s Peking Duck Carving Station.
Small Plates, Big Impact
How two ECEP members—Ridgewells Catering and Behind the Scenes Catering & Events—create food stations that elevate events and surpass guest expectations
BY SARA PEREZ WEBBER
Asenior event designer at Ridgewells Catering in the Washington, D.C., area, Mary Margaret Hart follows a general rule of thumb when creating a food station or buffet.
“You never put anything directly on the table,” she says. “It’s got to be lifted up and not just sitting on a table, because that looks like what we do in our own homes.”
That same guiding principle could apply to what successful caterers do every day—elevate how food looks, tastes and engages the imagination, so the dining experience transcends the quotidian. Food stations, with their thoughtfully composed small plates and inspired themes, are often the perfect vehicles for caterers to show off both culinary and design expertise.
Great Expectations
Clients’ heightened expectations are spurring caterers’ creativity when designing stations. “I’m seeing a lot of wedding clients that want something that’s much more engaging than just six to eight passed hors d’oeuvres,” says Hart. “And with corporate clients, being in D.C., we do so many events for people that go to so many events. So there’s this interesting dilemma of being in a world with people who have seen everything.”
The challenge, notes Hart, is to “keep things fresh, different and unique, with little ‘wow’ moments.”
What pops up on clients’ Instagram and Facebook feeds adds to the pressure, according to John Crisafulli, president and CEO of Behind the Scenes Catering & Events in San Diego. “Social media has really changed the landscape of catering menus and stations,” he says. “Our clients see menu items, extravagant buffets or station set-ups on social media and come to us wanting to duplicate that look and feel.”
Both members of Elite Catering + Event Professionals (ECEP), Ridgewells and Behind the Scenes are known for their innovative cuisine and flawless presentation. Hart and Crisafulli described for CFE how they designed and executed a few of their popular station concepts.
Guests lined up all night for the Peking Duck Carving Station that Ridgewells created for a November 2024 wedding at Washington’s Mellon Auditorium. The couple, whose guest list included many foodie friends from New York, “wanted to see food stations that were not just a normal charcuterie board,” says Hart. “So we pulled together a couple of ideas that we thought would be really impressive to a group of global eaters.”
The station featured whole ducks hanging dramatically from a stylized tabletop arch, with a chef attendant cutting the meat and guests customizing their pancakes with cucumbers, scallions, plum sauce and hoisin sauce. To design such a station, Hart creates a map, jotting down her vision with such specifics as the size and shape of bowls and vessels. She considers whether the station has enough height and texture, and whether the utensils match the vibe. Each design element—like the Peking duck station’s gold forks, bamboo baskets and white ceramic bowls—is chosen “with intention to guide that guest experience,” says Hart.
Guests could customize their pancakes (below) at Ridgewells’ Peking duck station, which featured whole ducks hanging from a stylized tabletop arch (left).
With roots in Florida and South Carolina, Hart’s Southern background influenced Ridgewells’ popular Shrimp and Grits Station. One key to the station’s success is its two-by-two square grits cake—presenting a more visually pleasing starch base than scooped grits, which can look like a filmy blob on a plate. “I worked with Chef Kashif Browne about how we were tackling the grits to make the dish more composed but still getting that creamy, rich factor that shrimp and grits are known for,” says Hart.
The cakes are sent warm from the kitchen, topped with two to three shrimp each, and customized by guests with such toppings as caramelized onions and chives, red pepper remoulade and basil pesto. When designing the dish, the Ridgewells crew ensured there was enough shrimp for the size of the grits cake so that “each bite in that bowl is just as good as the first,” says Hart. “It’s something that can be an action station, a self-guided station or even passed, so there’s a ton of flexibility. Every time I put it on a menu, people pick it.”
Ridgewells’ popular Shrimp and Grits Station features square grits cakes topped with two or three shrimp, then customized for guests with a variety of toppings.
“The size and scale of an event impacts the food we’re going to present,” says Hart, like the Poke Bowl Station , ensuring quick service to 1,600 guests at a cocktail party in the heat of a D.C. July. The grab-and-go station featured three varieties of poke bowls— marinated saku tuna, spicy tofu and spicy mushroom—assembled by chefs and placed on multi-level platforms, with clear signage for easy identification.
The station was ideal for the season, as hot, heavy food wouldn’t be a big draw in the heat of the summer, while the setup kept things moving. “At no point were there any lines anywhere,” notes Hart.
Ridgewells’ Poke Bowl Station—ideal for summer events in D.C.—guests can pick up three varieties of bowls.
At
Behind the Scenes Catering creates both sweet and savory donuts at its popular donut station (bottom). Guests went wild for the Light-Up Cotton Candy Station that Behind the Scenes offered at a holiday light show (right and below right).
Behind the Scenes Catering made a wise investment in a Lil’ Orbits Donut Machine, as its Hot Donut and Martini Station “is a huge hit,” says Crisafulli. “People love seeing those mini donuts going down the conveyer belt.”
Chef Melissa Chickerneo creates both sweet and savory varieties, with flavors including Bananas Foster, Apple Pie, Maple Bacon, Strawberry Shortcake, Espresso Macchiato, and the seasonal Pumpkin Pie and even Stuffing Donuts. “Then we pair these over-the-top concoctions with an Espresso Bailey Martini or a Godiva Chocolate Martini,” says Crisafulli. “This station tends to get very busy, so we have both a chef and server attending it so they can interact with the guests to customize their donuts as well as get them a cocktail sampling that is prebatched and ready to serve.”
The donuts are served in a variety of vessels—sometimes themed, like a fallen leaf bowl—while the mini cocktails are often presented in four-ounce martini or stemless glasses. A popular parting gift, the donuts were recently sent home with guests at a “Yellowstone”-themed Christmas party in a little Yellowstone bag.
Kids and kids-at-heart gravitated toward the Light-Up Cotton Candy Station at Lightscape, the holiday light show at the San Diego Botanic Garden catered by Behind the Scenes annually. “Each year we try to come up with a new concession item that is Instagram-worthy,” says Crisafulli. For the 2024 event, Crisafulli was inspired by the cotton candy foie gras lollipops made famous by José Andrés—foie gras on a stick wrapped in cotton candy. The team came up with the idea of wrapping cotton candy around a light-up wand that changes color. A commercialgrade cotton candy machine is required (“the $300 units on Amazon just don’t cut it,” notes Crisafulli), as well as mastering the skill of spinning the candy floss onto the wands and keeping it fresh in a moist outdoor environment. “After some trial and error, we perfected the station and sold thousands of them over the course of the event,” he says. “The first thing a guest does after purchasing one is to take a photo of it to post on their social media. The sheer joy on a child’s or adult’s face when they are handed this simple light-up treat is priceless.”
A veteran Super Bowl caterer, Behind the Scenes served thousands of people at this year’s game in New Orleans. One of its station concepts, the NOLA Raw Bar, emphasized authenticity. “To make it more fun and interactive, we enlisted local oyster farmers and fishermen, who shucked fresh oysters and made ceviche for the guests,” says Crisafulli.
Insulated hammered silver bowls sat atop an ice-filled galvanized horse water trough, offering ceviche, oysters, mussels, shrimp and pulled crab claws—all from local purveyors. The oyster shuckers, who were encouraged to chat with the guests, are what set this raw bar apart, notes Crisafulli: “The personalities serving at the station were the perfect final touch.”
Behind the Scenes’ NOLA Raw Bar station enticed guests at the Super Bowl in February with ceviche, oysters, mussels, shrimp and pulled crab claws—all from New Orleans-area purveyors.
Creating a Positive Workplace Culture
Proof of the Pudding’s LaTosha Marks describes six strategies for retaining quality employees
BY SARA PEREZ WEBBER
It’s a conundrum for hospitality businesses. Customer service is only as good as the people providing it. Yet it’s difficult to find and keep committed employees in an industry with one of the highest job turnover rates.
To find out how one large catering company successfully does it, CFE reached out to Atlanta’s Proof of the Pudding (proofpudding.com).
In the last decade, Proof has grown annual revenues from $15 million to over $100 million. Operating in 18 states, the catering firm’s roster balloons to about 2,000 employees during its four busiest months, with about 260 full-time, year-round employees.
LaTosha Marks, Proof of the Pudding’s senior vice president of human resources, shared six strategies the company employs to attract and retain quality staff members as the company grows.
Above: Proof of the Pudding had a strong showing at last year’s Atlanta Community Food Bank Hunger Walk, including CEO Adam Noyes (front row, second from right).
Staff meals
Proof of the Pudding makes sure the hospitality they’re known for extends to staff members by providing daily lunch to all employees and meals to staffers working events. “It’s something that comes from the top down,” says Marks, noting that CEO Adam Noyes serves on the board of Atlanta’s Giving Kitchen, which provides emergency assistance to foodservice workers.
Employees appreciate not having to worry about where to get lunch every day, says Marks, and new staffers are impressed by the perk. “They say, ‘Wow, we’ve never had this before,’ or if they did, it wasn’t to this extent. The feedback we get is great.”
Useful benefits
Offering benefits that employees need and use is a priority for Proof of the Pudding. In addition to such benefits as a 401(k)-investment plan even for parttime staffers, Proof’s employment package includes a fully funded Employee Assistance Program (EAP). “We started that last year because being in the hospitality industry can be quite stressful,” says Marks. The EAP includes five free counseling sessions as well as other resources, such as helping parents find day care assistance.
Getting the message out
Proof’s monthly HR newsletter keeps employees abreast of benefits like the EAP as well as all engagement opportunities offered by the company. To increase readership, the newsletter often features photos of employees. “I think it’s really important for people to see themselves,” says Marks. She’ll make
sure managers know when someone on their team appears in the newsletter so they can emphasize the accolade.
The company’s multiple avenues of communication include ticker lines when staffers log in to their computers or the payroll system. The messages can be company-wide or tailored to a specific venue. “Having messages like that keep employees informed,” says Marks. “Communication is key.”
Culture training
Marks, who joined the company two years ago after many years as the human resources director at Hartsfield-Jackson Atlanta International Airport, says she wants to make sure all employees understand what she considers Proof’s biggest selling point. “Our culture, by far, is the reason I’m here—the culture that Adam and Ben [Witte, Proof’s COO] set forth and how much we care about employees,” says Marks. “We talk to all our employees at every level about how we got here—the things that we’ve done as far as giving back and volunteering, and who we are as a company, how Adam’s father ran the business prior to him, and how we value family.”
While imparting company culture can be a challenge, as Proof includes many venues in multiple states, culture training starts on the first day of employee orientation. “With videos and PowerPoints, we touch on our culture and our mission statement, and then we reiterate that throughout the tenure of every employee,” says Marks. “In our industry, we have employees that work for a lot of different companies, and they’ll tell you that it’s different here, that they like it
“We talk to all our employees at every level about how we got here—the things that we’ve done as far as giving back and volunteering, and who we are as a company, how Adam’s father ran the business prior
to
him, and how we value family.”
—LaTosha Marks
LaTosha Marks
Marks participated in the Hunger Walk with her husband and two children.
“People work for people. People don’t work for companies,” says Marks. “If you have a leader that you want to work with, then you stay.”
here. And I just try to figure out, how do I keep that going? As we continue to grow and integrate new people in, how do we keep that synergy?”
Volunteer opportunities
Proof encourages staff members to volunteer in the community, which boosts morale and cohesion. It sponsors all employees in a 5K walk benefiting Giving Kitchen in Atlanta, and Marks is working with venues in Texas and Florida to find local charitable endeavors.
Recently the company held a contest among all its Atlanta venues, challenging them to collect the most toiletry items for Atlanta Mission, a homeless shelter. The winning venue earned a party for employees and was featured in Proof’s newsletter. “We make sure our employees know that if they need to take time off or do anything from a volunteer perspective, to reach out to us and let us see what we can do to assist,” says Marks. “Or if there is an organization that you’re passionate about and you want to know if Proof can contribute, talk to us and let’s see what we can do to help out. Most of the time, the passion comes from their experiences, right? I had an employee tell me, ‘I’m really glad that you contributed to this, because two years ago, I was homeless, and the Giving Kitchen was actually able to help me find housing. I didn’t know you guys were a part of that.’ So people resonate with different types of volunteer opportunities.”
Leadership training
Providing leaders with the tools to be effective managers is another way Proof makes itself an attractive place to work. “People work for people. People don’t work for companies,” says Marks. “If you have a leader that you want to work with, then you stay.”
Leadership training courses are offered three times a year, including one designed specifically to help managers communicate with Gen Z staffers in a way that resonates with that age group. “It’s called ‘transactional leadership,’ and it’s about removing the word ‘no’ from your vocabulary and making everything transactional,” says Marks. “It’s saying, ‘Yes, you can do this, as soon as you do that.’ These are tools that help retain our employees.”
Marks also holds monthly training sessions with each level of management, with one focus being conflict management. “I’m a firm believer that HR shouldn’t be viewed as the gatekeeper of all things negative,” she says. Marks helps managers resolve issues close to the source of the problem—unless it’s an issue where HR must take the lead, such as theft or harassment.
“If you resolve it between the two people [involved], the longevity of the employee is extended,” she says. “When you circumvent that process, they never resolved it with the person, and then they’ll tend to leave. So understanding that that is a part of retention is very important for all of our leaders.”
