Stand Out from the Crowd

As the events industry becomes increasingly saturated, it’s essential for every catering company to take efforts to stand out in a crowded market. Of course, standing out isn’t as simple as throwing advertising dollars everywhere. While a marketing push can certainly earn some attention, it’s not a sustainable option for long-term growth. Continue reading »

White Hot Summer

Eatertainment Events & Catering’s second annual Beats + Eats bash in Toronto took place in August 2018. The event showcased Eatertainment’s fresh ideas in food, drinks, decor and entertainment to about 225 loyal clients, industry peers, suppliers and the media. Continue reading »

Forecasting the New Year

What’s Hot—that’s the name of the National Restaurant Association’s annual trend survey, and that’s what it aims to determine. The survey, created in conjunction with the American Culinary Federation, asks Culinary Institute of America-trained chefs to identify food-and-beverage trends for the coming year. Continue reading »

What’s in Bloom?

The Flower Trends Forecast 2019 predicts upcoming flower, color and décor design trends
By Sara Perez Webber

If you happened to catch the most recent British royal wedding—Princess Eugenie and Jack Brooksbank’s October nuptials at Windsor Castle—you probably noticed the lavish floral displays at the entrance to St. George’s Chapel. Designed by Rob Van Helden, the autumnal arrangement “featured foliage and flowering branches sourced locally from Windsor Great Park, as well as liquid amber trees, roses, hydrangea, dahlias and berries,” according to Harper’s Bazaar. Continue reading »

The Wedding Planner

Lynda Barness—an award-winning consultant in Philadelphia—shares some of the trends she’s seeing in the industry

By Sara Perez Webber

In Lynda Barness’s book, I DO: A Wedding Planner’s View, she describes a mother-of-the-bride who wanted a well planned social media campaign for her daughter’s big day. “Her idea was to ‘generate some more excitement’ about her daughter’s wedding,” writes Barness, a wedding planner based in Philadelphia. Continue reading »

Keeping It Local

By Allison Schmidt, Market Sales and Catering Manager, McKibbon Hospitality

Keeping It Local
Enhancing hotel meetings and events by bringing in local flavors

The passion I have as sales and catering manager for two downtown Asheville, N.C., hotels is fueled by the love I have for my city. I want everyone who visits Asheville to experience everything that makes it vibrant, diverse, talent-filled, welcoming and hospitable. Over time, hospitality has come to define Asheville, as we make our mark as one of the most desirable and unique places to visit in the nation. Continue reading »

Success Stories – Ready for Their Close-Ups

How two off-premise catering companies found success specializing in an entertainment niche—photo shoots and film productions

By Sara Perez Webber

Better Being
When you see celebrities such as Oprah Winfrey, Bruce Springsteen and Lady Gaga on magazine covers in the supermarket check-out line, you may be looking at the end result of a process that included Better Being, a New York-based catering company. Better Being has become the go-to caterer for many high-end photographers in the city, who call on them to keep everyone on a photo shoot happy and well-fed. Continue reading »

Embracing the Food Truck Generation

By Michael Stavros, director of business development at M Culinary Concepts

It seems that everyone these days is trying to develop a strategy for reaching the elusive “millennial” audience. While it’s safe to say that the term is becoming overused, it’s helpful for caterers to understand who they are trying to reach, so they can develop food offerings tailored to the particular tastes and desired experiences of these individuals. Continue reading »