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...

Small foods are huge these days. After all, bite-size portions are perfect for a social scene; guests can munch as they mingle without the commitment to one large serving — and one-sit-down spot. If you're in need of hors d'oeuvre inspiration, r...

“Trend” can be a dirty word, often amounting to little more than a flash in the pan. Instead, event chefs prefer their pans to sizzle with something that has staying power. Here, catering experts embrace food trends worth trying. THE COMPANY: St...

Sometimes you need a blood-red cocktail to go with your Halloween vampire bash. Other times, there's not a theme in sight — but the menu can still add signature style. Here, three caterers show us the spectrum: from conceptual menus for low-key e...

Larry Craig can take or leave the current catering trends. The owner of New York-based Laurence Craig Distinctive Celebrations has seen his share. After starting off with a specialty business packaging and delivering low-fat meals to families 11 ...