From high-style buffets to grown-up versions of childhood favorites, caterers dish on trends in dessert menus.

A success as a working actor, Finesse Cuisine founder Jon Wool found his starring role in catering

From high-style buffets to grownup versions of childhood favorites, caterers discuss what’s new on the dessert menu.

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The event scene was hot in Phoenix during The Special Event, the annual showstopping showcase of education, exhibits and events.

In today's economy, picnics are proving to be popular, practical alternatives to traditional dining. With picnic menus ranging from bridal to boardroom, four caterers show that there's a place at the picnic table for every party.

Three caterers share food finds, service smarts and presentation tricks that bring costs down while keeping flavor up.

Want to know which catering trends are a flash in the pan and which continue to cook? Find out here.

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The "No Flies Zone" from Inventorpreneurs of Tulsa, Okla., is a sneeze-guard encasement for outdoor buffets that uses forced air to keep pests away. The air-wall barrier is designed to create sufficient air pressure to keep flies, wasps, bees and...