Sweet Talk

How are couples choosing to add a sweet note to their wedding receptions? Experts share the latest trends in cakes and wedding desserts.

By Sara Perez Webber

A signature wedding order at Charlotte Patisserie in Brooklyn, personal cakes allow each guest to have his or her own miniature cake. Most popular are airy sponge cakes, sweetened with a light mousse. In fact, Michael Lechowicz—the French Culinary Institute-trained executive chef of Charlotte Patisserie—carved out a niche in Brooklyn’s Greenpoint neighborhood by offering lighter, Continue reading »

Something New

What’s popular and up-and-coming at wedding receptions? The experts fill us in.

By Sara Perez Webber

If you’ve ever seen wedding photos from the ’70s, you know how important having a timeless wedding-day look can be. But that doesn’t mean that nuptial traditions and customs should be frozen in time. To find out what’s popular and up-and-coming in food, décor and entertainment at wedding receptions, we asked a range of industry experts what they’re seeing. Continue reading »

How to Garner Great Reviews

Wedding industry pros have much to gain from positive online reviews, so it pays to know how to ask for them

By Sara Perez Webber

Where do you turn when you need a recommendation? In addition to querying friends and family, most people are searching them out online. In fact, these days a good word from a stranger online counts almost as much as a next-door neighbor’s or favorite aunt’s. According to BrightLocal’s Local Consumer Review Continue reading »

’Tis the Season

By Sara Perez Webber

Atlanta-based Legendary Events created a glamorous December dinner party for 48 guests at Flourish, Legendary Events’ special events facility in the Buckhead neighborhood (flourishatlanta.com). Guests dined at a continuous mirrored estate table underneath a 90-foot canopy, adorned with 15,000 red roses, and 12,000 crystals and ornaments. The tablescape was no less stunning, with 400 red amaryllises and hundreds of white tapered candles. Continue reading »

On the Rise

By Deanne Moskowitz

Capers Catering in Boston recently produced “a big, beautiful” high school graduation party on the water, a gift from the graduate’s grandmother. The girl “could have had any kind of a party she wanted,” marvels Kevin Marsland, the company’s executive chef. What she wanted was brunch. Continue reading »

Don’t Get Stuck in the Party Room

By Sandy Korem, The Catering Coach

In its January 2018 edition, Catering Magazine reported that consumers should expect to see “more venues adding private dining to their business models, as well as more venues building private dining into their establishments. In new build-outs, event spaces will be par for the course.” Continue reading »

Taking It to the Streets

By Deanne Moskowitz

When he started B. Lin Catering five years ago, it was the “goal and food vision” of Founder and CEO Ben Lin to incorporate lots of global street foods into his menu, because they weren’t being done in Washington, D.C., where the company is located, he recalls. Continue reading »

Tech to the Rescue

By Sara Perez Webber

According to a Pew Research Center study conducted in January, a majority of U.S. adults—70 percent—believe the internet has been a good thing for society. Why? Mostly because it makes information much easier and faster to access (62 percent said this was the main reason they regarded the internet positively), while 23 percent lauded the internet’s ability to connect people with each other. Continue reading »

Serving Up Smiles

New York-based Little Pleasures held an event in April for about 80 guests that showcased its proprietary “Catertainment” technology. The three-year-old company specializes in passed appetizers and desserts served on 15 different types of proprietary serving platters that interact with guests, and leases its equipment to other caterers.
Continue reading »

Smokin’ the Competition

By Connie Jeske Crane

For the last few years, barbecue enthusiasts have been happily patting their bellies as a barbecue boom sweeps the nation. While the roots of American barbecue go long and deep in our nation’s history, the latest resurgence is changing things up in several ways. First there are the impressive numbers. In 2014, for example, Chicago-based market research firm Technomic reported that U.S. barbecue restaurant sales grew by 7.2 percent to $2.9 billion—double the overall industry rate—and the number of barbecue restaurants increased by 8 percent. Continue reading »