The latest news and trends in catering for special events by hotel caterers and off-premise caterers, including coverage of menu items, service styles and presentation.
ALEX BROOKS FINE Catering and Gourmet Alternative, two of Denver's leading catering operations, have merged to form Gourmet Fine Catering. The new company, which is second in revenue in the Denver area to market leader Epicurean Catering...
SINCE I WAS five and my mother gave me my first “Eloise” book, detailing the life of that precocious Plaza patron, I've been smitten with great hotels. So it's always a treat to work on this issue, which throws the spotlight on special events at...
As their annual convention last week, the members of the National Association of Catering Executives elected Jerry Edwards, CPCE, to a third term as president...
Veteran event producer Andrea Michaels, founder of Sherman Oaks, Calif.-based Extraordinary Events, has been awarded the Los Angeles Event Industry Achievement Award by the Los Angeles Chapter of NACE. The award recognizes outstanding event...
Tough competition is keeping caterers jumping, according to Stephan Baroni, managing partner and chief operating officer of Tentation, the American arm of international catering/event design firm Potel et Chabot, based in Paris. In addition to its...
Demanding clients, tough competition, a skittish economy — the environment for caterers is a challenging one. To see how one operator stays ahead of the pack, this month we interview Stephan Baroni, managing partner and chief operating officer of...
“I WAS BORN TO DO THIS,” says Joann Roth-Oseary. “Like when writers find their voice, and it flows? That is the same as the experience for me with catering.” ...
TWO MAJOR TRENDS define today's catering clients: they demand food that rivals the best of international cuisine, and they yearn for the soothing flavors of home. Successful caterers are those who satisfy both cravings...
