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.
The latest news from the special event industry Consultants Create Alliance on the Web Sandi Cottrell, Paul Flackett, CITE, John Udell and Bob Vitagliano, CITE, joined forces in July to create a consulting-based Web site (www.fource.org) for the...
News from the hotel and resort industry WESTIN INTRODUCES SIGNATURE DESSERT MENU WHITE PLAINS, N.Y. - A new signature dessert menu, created by Westin Hotels & Resorts' top U.S. pastry chefs and overseen by corporate chef Steve Peterson...
John Svensson, managing director of Regency Caterers by Hyatt in Chicago, says catering has changed dramatically since he started in the business almost 30 years ago...
Our annual review of catering trends reveals that guests no longer want fancy, formal, fussed-over food. Caterers tell Special Events Magazine how they are creating fare that is fresh, vivid and clean...
John Svensson, managing director of Regency Caterers by Hyatt in Chicago, says catering has changed dramatically since he started in the business almost 30 years ago...
The melting pot cooks for caterers In the United States, nearly 8 percent of residents are foreign-born. As a result, a "traditional" wedding feast could include anything from chicken breast and wedding cake to dim sum and shark fin soup...
