Catering, Foodservice & Events Magazine - Catering, Foodservice & Events Magazine

At Love Festa, Marcia Selden Catering’s annual industry party in New York, Italian Nonnas made fresh pasta in front of guests. Photo by Michael Jurick Photography By Sara Perez Webber

Clients increasingly want catering that does more than serve a meal. They are looking for food that encourages interaction, design that tells a story and an experience that feels ...

By Sara Perez Webber

Celebrity chef, restaurateur and Food Network veteran Tyler Florence spoke with CFE News Editor-in-Chief Sara Perez Webber ahead of his appearance at the California Restaurant Show on Aug. 24. Florence—chef and owner of the Michelin Guide-recomme...

Northeastern University’s dining program won the FARECheck Gold award.

Three dining programs that are part of Chartwells Higher Education—the University of Chicago,

By Hope Mastrokalos, Element Event Solutions

In 2026, event design continues its evolution from aesthetic exercise to fully integrated experience strategy.

For hospitality-driven events, the intersection of environment, service and storytelling is more important than ev...

By Brad Forester, JBF Consulting

If your catering software isn’t delivering the efficiencies you expected, the problem may not be the technology itself. More often, the issues begin long before go-live—during planning, vendor selection and implementation.

Many catering opera...