There's always someone in a crowd who doesn't like Brussels sprouts, but what about the guest with a serious allergy to the gluten in bread? Special-needs diners consider more than flavor preferences when eating yet still crave flavor-packed food...

CALORIES aren't the only numbers counted when developing menus — sometimes fancy meals flash dollar signs as well. But extravagance doesn't have to come at a high price. Read on to discover how four hotel caterers give event planners outstanding ...

IT'S a dream when partygoers take home wonderful memories of your event. It's a nightmare when they take home a foodborne illness. An estimated 76 million people contract a foodborne illness each year in the United States alone, according to the...

ORGANIC food has left behind its hippie associations and moved into upscale supermarkets and acclaimed restaurants. And although its progress at catered events has been slow, interest in “green” catering is growing. For example, celebrity chef Wo...

CATERING to the needs of today's increasingly interactive events, leading foodservice manufacturers are making equipment that transforms a buffet into a magnet for minglers. Cool, creative and decidedly user-friendly, the best of these pieces are...

RICHARD Groves freely admits he's not one for following orders. “I have never been a great employee, always wanting to be involved in all decisions and in control of my own destiny,” says the managing director of London's Create Food and Party De...