THE flowers may be perfect, the wine divine, but in-demand caterers across the country concur: The recipe for a successful party is based on fabulous food. In this month's cover story, award-winning off-premise caterers share their insights into...

IT'S a tough award to win. Being named “catering manager of the year” at Hyatt Hotels means hitting sales targets, winning the support of management and constantly delivering quality. This year's winner — Cheryl Martin, catering manager at the Hy...

MOVING heaven and earth for a wedding client is not the sort of thing most event pros would consider out of the ordinary. Moving trees? Well, that's a different story. Yet landscape alteration was just one of the many special measures that Greenw...

WINNING an elite bicycle race takes stamina, strategy and skill. The same can be said for managing a touring catering operation. British caterer Eat to the Beat took high-end catering on the road in February, serving some 9,000 VIPs in 10 cities ...

WANT to take a buffet from “just OK” to “Hey!”? These manufacturers and designers offer goods — and good advice — for putting height, hot hues and wow-factor features into station presentations...

ALONG with athletes giving it their all at the Winter Olympic Games in February, a catering team was also striving to show off its best — Culinary Capers Catering, a 20-year-old company headquartered in Vancouver, British Columbia. President Debr...

JUST as with the other elements of today's totally customized weddings, reception menus reflect the bride and groom's personal style. From formal seated dinners to relaxed receptions, caterers discuss the menu trends that excite and entice modern...

IF you were asked to televise one of your catered events to millions of viewers — both preparation and final service, high points and missteps — would you? For Joann Roth-Oseary and her team at Someone's in the Kitchen, the answer was yes. Last s...

DELICIOUS dishes and superb service are hallmarks of successful events, and it's true for groups of 5,000 as well as 50. Here, three caterers discuss the menu, service and logistical challenges that arise when the guest list numbers in the thousa...

WHETHER they're designed to whet guests' appetites or make up the entire menu, eye-catching, mouth-watering hors d'oeuvre pack a culinary punch. From miniature plated portions to stylish shooters, caterers dish up the latest hors d'oeuvre trends...