State of the Industry 2024
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UHn seurno egs CATERING'S
Checking in on hotel f&b {34} Economic impact of elections part 2 – immigration and the U.S. labor market {14} Caterers can be on the road to success with the addition of food trucks {22}
EDUCATION, NEWS, PRODUCTS & IDEAS FOR PROFESSIONAL CATERERS
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VOLUME 23, NUMBER 2 SUMMER 2025
features 16....THE UNSUNG HEROES From dishwashers to line cooks to pastry chefs, and from hosts to bartenders to servers to sales to event production to delivery, these are the indispensable members of the catering Industry 34....CHECKING IN ON HOTEL F&B Part 1 in a strategic look at how hotels are redefining the art and business of dining
COVER STORY
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departments 04....FOREWORD A badge of honor
30....SALES TALK Leads are gifts 32....THE C-SUITE
05....ON THE MENU Bringing flavor into focus 12....ICA’S THE DISH The 2025 CATIE Award finalists and recipient for Best Catered Event Economic impact of elections part 2: immigration and the U.S. labor market 22....CATERING TO DIVERSITY 14....FROM THE CONSULTANTS Caterers can be on the road to success with the addition of food trucks
Four traits that separate game- changing hires from the rest 41....EVENT SOLUTIONS Design Cuisine catered several 2025 Presidential Inauguration events 46....STEAL THIS Edible alchemy
Behind the Cover At The Lake House on Canandaigua guests can enjoy fresh, locally sourced fare while sipping on a lake-side cocktail, offering the perfect spot to soak in the summer sun. Turn to page 34 for our deep dive into hotel F&B. Photo courtesy The Lake House on Canandaigua
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EDITOR’S NOTE
A badge of honor A very long time ago (and I’m stressing a very long time ago) , I was in a musical and a critic called me the “unsung hero” of the show. I was definitely not an “above the fold” lead, no publicity swirled around my appearance, but I had some significant stage time. Anyway, I saw that phrase and didn’t know what it meant at the time—but for some reason, it stuck with me as a badge of honor. As such, I love Amber Kispert’s article, Catering’s Unsung Heroes . We quote and elevate company principals, outgoing and enthusiastic marketers, and executive chefs often; but it’s a rare day we focus on the “quiet” people of our industry, those who make an extreme impact on our events through their hard work and service. I’m so happy to shine that light on them in this issue. Turn to page 16 to give it a read and then think about who you might bestow a badge of honor upon in your company. Adding to the blend of this publication is the launch of Sales Talk —a “new” department that will be authored by the phenomenal Jennifer Perna of Fulton Market Consulting. She is taking over the slot held for many years by Meryl Snow, and I feel very fortunate to have her in our quarterly mix. You can find her starting on page 30 where her nuts and bolts approach to successful selling hits a home run in her first inning here. Finally, just a little housekeeping: I’m excited to announce that our very popular event, the Art of Catering Food, is finally separating itself from the Catersource conference and becoming the stand- alone event it once was, starting in 2026. Location TBD but we already have a number of very exciting locations in the running. However, if you need a little taste from Art of Catering Food 2025, turn to page 09 , where you will find Chef Jenny Bast’s (Catering Creations) recipe for Lentil Carrot Harissa Hummus. Have a great and profitable summer!
Kathleen Stoehr, Director of Community & Content Strategy
WEBSITES catersource.com specialevents.com leadingcaterersamerica.com informaconnect.com/catersource-thespecialevent/ informaconnect.com/art-of-catering-food/
Director of Community &
Content Strategy Kathleen Stoehr, kathleen.stoehr@informa.com Senior Content Producer Amber Kispert, amber.kispert@informa.com Content Editor Amanda Nicklaus, amanda.nicklaus@informa.com Art Director Sarah Kolcheck, sarah@nxtgennetwork.com Sales Director Michael Lindahl, michael.lindahl@informa.com Sales Account Executive Devin Barnes, devin.barnes@informa.com Ad Operations Specialist Lauren Loya, lauren.loya@informa.com What do you think of this issue? Like it? Love it? Have something to contribute to our website? We’d love to hear from you. Write us at editor@catersource.com.
Contributors International Caterers Association, Anthony Lambatos, Jennifer Perna, Carl Sacks
Catersource is published quarterly by Informa Connect Foodservice Group and Catersource llc, 650 Third Ave, 22nd Floor, New York, NY 10158. Subscriptions: Go to catersource.com and sign up to receive Catersource’s quarterly issues and/or monthly e-newsletter products. Reproduction in whole or part without written permission prohibited. ©2025 Informa Connect Foodservice Group. All rights reserved.
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The key to flavorful dishes is creativity and approachability Chef Elgin Woodman (Constellation Culinary Group) uses her nomadic lifestyle to inspire the menus that she creates for weddings and group events, taking diners on a culinary journey that showcases presentation, flavor, and culture. Photo courtesy Constellation Culinary Group Flavor BRINGING INTO FOCUS ON THE MENU By Amber Kispert
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C aterers can no longer rely on their standard menus to make an impression. Today’s guests aren’t just eating; they’re chasing experiences, and your menu needs to deliver a flavor story worth telling. Whether it’s a spicy-sweet twist, a globally inspired fusion, or a daring ingredient that steals the show, flavor is the most powerful tool in the kitchen. “Bold flavors are the ones that leave an impression; they linger on your palate and in your memory,” says Chef Keith Sarasin (Aatma). “For me, it’s not about heat or intensity alone, it’s about depth. In catering, these flavors need to tell a story but still invite everyone to the table.” But how do you balance innovation with broad appeal? “For us, bold doesn’t mean overwhelming,” says Bridget Bitza (Butler’s Pantry), “it means thoughtful layering that enhances the dining experience.” The bold and the beautiful Today’s clients are more adventurous than ever, seeking out global influences, unexpected combinations, and dishes that surprise and delight the palate. “People are tired of the same old menus,” says Sarasin. “They want something that feels personalized, rooted, and surprising; and bold flavors hit all of that.” The growing demand for international and fusion cuisines, along with an emphasis on fresh and unexpected ingredients, has fueled the rise of bold flavors. Spices, fermented ingredients, and umami-rich elements are no longer niche—they’re expected. Whether it’s the heat of gochujang, the tang ON THE MENU (CONTINUED)
Nigerian sausage and chicken fried rice. Photo courtesy Constellation Culinary Group
of preserved lemon, or the deep savoriness of black garlic, diners are increasingly drawn to flavors that offer a memorable experience. “We started incorporating more adventurous flavors into our menus because we wanted to push culinary boundaries and challenge ourselves—and our guests—with something new and exciting,” says Chef Jonadel Tarrayo (Daniel et Daniel). “We love the idea of creating experiences that make people pause, savor, and truly enjoy something they may not have tried before.” A third of consumers are drawn to flavors that are new, unique, and different, and Gen Z values creativity one-and-a-half times more than baby boomers, opening the door for unexpected flavor juxtapositions and unique flavor combinations and fusions, according to research from Innova Market Insights. “If done right, it sets you apart immediately,” says Sarasin. “But fusion often leads to confusion; boldness for the sake of trendiness
burns out quick, but authentic boldness creates loyal fans.”
Flavor means more than just taste When we talk about flavor, we’re talking about much more than just taste (although that’s an important component). What we’re actually talking about is the sensory trifecta of taste, aroma, and mouthfeel. These three factors combine to create the total experience of a dish. When food enters your mouth, the sensations caused by that specific food register on your tongue, your nose, your palate, and even your teeth. “It’s the pungent smell of a fermented mango pickle, the brightness of freshly ground cumin, or the complexity of a masala that’s been dry-roasted and hand-pounded,” says Sarasin.
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draws guests in and sparks curiosity,” says Tarrayo. “The plate itself is the canvas, the food is the art, and this composition of all elements is the masterpiece. We like to create a sensory experience where the visual presentation excites the palate, setting the expectation for the bold flavors to come.” It’s all a matter of taste When speaking specifically about taste, we all know the five tastes that help define flavor: sweet, sour, salty, bitter, and umami. However, the spectrum of flavors goes well beyond just these. Think of things that are floral, earthy, spicy, or smoky. Each flavor combines to achieve balance on our taste buds. “The interplay of tastes creates a dynamic experience, making each bite more intriguing than the last,” says Chef Cody Abrams (M Culinary Concepts). “These contrasts don’t just highlight bold flavors—they make them unforgettable.” Bold flavors work best when they are well-balanced. Too much heat, acid, or spice can overwhelm guests. Consider combining tastes and flavors that enhance each other. Think of flavor combinations like a Tajin and pineapple glaze with seafood, chili-honey with creamy cheeses, black garlic and dark chocolate for an umami-rich dessert, and Yuzu and white miso for a punchy citrus contrast (turn to page 32 in the adjoining Special Events for more on pairing summer flavors). Once you understand taste, you can start pairing contrasting flavors (like sweet and salty or spicy and sour) for complexity or layering similar profiles for depth. Dishes should be carefully crafted to provide a symphony of flavors, taking the palate on an unforgettable ride.
Oven Roasted Black Sea Bass from Chef Keyon Hammond (Get Plated) accompanied by a French-style cassoulet, a Pickled Fennel Citrus Salad, mussels, quinoa, heirloom tomatoes, grilled mushrooms, and haricot verts. Photo courtesy Ashleigh Bing Photo
“People tend to be far more experimental and open when the space they’re in makes them feel positive or excited about the risk,” says Samantha Stilwell (CultureDynamiq). Plating and presentation can also have an impact on how guests experience flavor. “We believe the visual appeal of a dish sets the stage for the flavor experience; bold flavors are best complemented by an intentional and visually striking presentation that
For example, an unpleasant texture can make a dish go from delightful to disgusting. Grainy sauces, tough meat, and watery soups all can ruin the overall flavor of the dish. Flavor is also influenced by contextual factors. For example, if you’re having someone taste something in a stainless-steel test kitchen, their reaction can be completely different than if they’re sitting at a table with colors, decorations, and sounds that tell them a story to accompany the new flavor.
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ON THE MENU (CONTINUED)
“There’s something incredibly rewarding about discovering and showcasing the tastes of our community,” says Abrams, “creating dishes that tell a story through every bite.”
“The beauty of food is that it tells a story, and cultural identity plays a huge role in shaping how those stories unfold,” says Abrams. “What’s nostalgic for one guest may be unfamiliar to another,” adds Bitza, “like rose water evoking childhood desserts for some but perfume for others.” Flavor also has an inherently temporal quality, which is to say that it is dynamic and changes over time. Think about foods that you may have hated as a child but over time grew to love and appreciate. “Flavor is deeply personal—it’s tied to memory, upbringing, and experience,” says Abrams. “For some, boldness comes in the form of intense heat, while for others, it might be a deep umami richness. Our goal as chefs is to bridge those gaps—introducing new flavors
in ways that excite rather than intimidate.” Every culture has its own foundation of flavors—some lean heavily on acidity, others on umami, heat, or sweetness. For example, Indian cuisine thrives on the balance of spicy, sweet, sour, and savory notes, while French cuisine focuses on richness and technique-driven depth. In Mexico, bold flavors often come from chiles, citrus, and smoke, while the bright, herbaceous notes of lemongrass and galangal immediately transport you to Southeast Asia. Understanding these classifications helps us layer flavors in ways that feel authentic and intentional. “The moment you taste a dish, you can often tell its roots,” says Abrams. “Every flavor profile carries a cultural fingerprint and understanding that allows us to use ingredients in a way that honors their origins while pushing creativity forward.” As cultures interact and globalize, flavor preferences continue to evolve. Fusion cuisines blend flavors from different countries, creating new taste experiences that transcend borders. However, despite globalization, traditional flavor profiles remain deeply connected to national identity, serving as a flavorful reminder of cultural heritage and history. “R&D and a well stamped passport can prepare you for just about anything when embracing food from other cultures,” says Chef Keyon Hammond (Get Plated). Flavor perception is also highly individual. Scientists have discovered that each individual person has their own world of flavor thanks to the “flavor genome,” or the genes that influence our perception and preference for different tastes. These genes code for taste receptors and trigger taste sensations. One of the most famous examples of this is cilantro.
Flavor is not universal
As we noted above, there are a lot of different elements that influence flavor, but even beyond that, no two people will experience flavor the same. For example, culture plays a significant role in shaping how people perceive and prefer flavors. The flavors that people grow up eating often become comfort foods and are deeply tied to memory and tradition.
A Flavor Wheel is an intuitive visual guide that maps out taste profiles, ingredient pairings, and seasonal combinations to help chefs craft perfectly balanced menus and elevate culinary creations to new heights of sophistication.
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“Flavor is deeply personal—it’s tied to memory, upbringing, and experience. For some, boldness comes in the form of intense heat, while for others, it might be a deep umami richness. Our goal as chefs is to bridge those gaps—introducing new flavors in ways that excite rather than intimidate.” —Chef Cody Abrams recipe LENTIL CARROT
HARISSA HUMMUS SERVED WITH PITA Recipe courtesy Chef Jenny Bast, Catering Creations Photo courtesy Dana Gibbons Photography/AGNYC Productions Inc. Yield: 1 quart ingredients for harissa 14 ea dried New Mexico or Guajillo chiles 18 oz (~6 ea) roasted red peppers (jarred is fine) 2 ea chipotles in adobo 4 T tomato paste 8 cloves garlic 2 tsp caraway seed, toasted and ground 4 tsp coriander, ground 4 tsp cumin, ground 3 tsp paprika, smoked (if you don’t have smoked paprika, add ⅛ tsp liquid smoke) ½ tsp cayenne pepper 1 T salt and pepper 8 T sugar 4 T lemon juice 4 T olive oil or canola oil method 1. Remove stems and seeds from dried chiles. Place in pot and add water to cover. Boil until chiles are soft. Drain but save the liquid. 2. Combine all chiles with the remaining ingredients except the oil in a blender.* Add in oil slowly while blending. Use some of the remaining chile liquid to create a smoother consistency. Taste and adjust accordingly. Portion in deli containers and freeze until needed. *Note: You can use a food processor for this, but it’s not quite as smooth.
ingredients for lentil carrot harissa hummus 4 cups carrots, peeled and chopped into 2" pieces 1 cup red lentils ½ cup white beans 1 cup oil ½ cup harissa ¼ cup honey 1 T salt and pepper To garnish: crispy lentils, crispy chickpeas, cilantro, etc. method In a medium pot, boil carrots for 30-40 minutes until very soft. In another pot, cook lentils (overcooking is ideal since it leads to a smoother texture). Once the cooked carrots and lentils are cool, add to a blender or food processor with remaining ingredients. Blend until completely smooth, adding oil or water if necessary.
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ON THE MENU (CONTINUED)
A build-your-own adventure While bold flavors can be enticing, the key is to strike the right balance: bold enough to excite, yet approachable enough to please a crowd. Incorporating complex flavors while keeping them approachable requires balance and familiarity. One way to achieve this is by introducing bold flavors gradually in palatable doses; mixing them with familiar ingredients that guests can relate to, so it feels more like comfort with an exciting twist rather than something completely new. “As humans, we are predisposed to love a good journey,” says Stilwell. “We are all descendants of a species that was once fully nomadic, so
“Flavor association is deeply cultural and can also be deeply biological,” says Stilwell. “Two people can be brought up in the same family and culture and one will heap piles of cilantro onto their fish taco while the other will feel the urge to gag. Research shows us that this is due to a specific variant of a gene cluster that, when present, will create an aversion to the flavor of cilantro, and it’s not all that random.” Flavors can also vary from dish to dish. Some ingredients, like spices or fermented products, can shift in intensity based on origin, seasonality, or aging. That’s why it’s important to taste constantly—before, during, and after preparation—to ensure balance. It’s about understanding how flavors interact and making subtle adjustments to maintain the intended experience every time.
adventure runs through every part of us. So, give your guests an environment and story that makes them feel comfortable and safe to explore.” For example, start with a familiar base, like a classic soup or roasted vegetable, and then layer in a new spice or fermented ingredient to gently ease people into something unfamiliar without overwhelming them. “People know carrots, but they’ve never had them braised in jaggery and cardamom,” says Sarasin. “It’s about one foot in comfort and the other in curiosity.” By keeping the foundation recognizable, guests feel comfortable trying something new. “It’s a subtle push toward discovery— one bite at a time,” says Abrams. “It’s all about context—pairing the unexpected with the approachable. A unique spice blend in a classic dish or a familiar protein with an innovative sauce can be the gateway to expanding their palate. When they take that first bite and realize how incredible it tastes, that’s the moment we’ve won them over.” Regardless of how balanced a dish is, there are still some people who are hesitant to venture into unfamiliar territory only because “certain flavors may just be polarizing for some guests,” says Hammond. This is where customization and variety come into play. Instead of a flavorful entrée, add a bit of flavor to an appetizer or dessert. Or perhaps consider serving sauces on the side, so that guests can add what they are comfortable with. “In catering we do have to be very careful of how we design our menus,” says Chef Elgin Woodman (Constellation Culinary Group). “We can be very fortunate to have a client that is adventurous, but we can’t
Sweet & Sour Beet Cornet. Photo courtesy Ashleigh Bing Photo
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weddings, large-scale fundraisers, and traditional family gatherings often lean more toward crowd- pleasing classics. Introducing bold flavors isn’t just about taste either, it is also about storytelling. Clients and guests are more likely to be excited about a dish when they understand its inspiration and the thought behind it. Bold flavors need bold storytelling. “If you know where a flavor comes from, you’re more open to tasting it," says Sarasin. “If I tell you this chutney recipe came from a region or household and was traditionally served with Idli during Pongal, it becomes more than just ‘spicy green stuff’—curiosity kicks in.” It’s important to start with curiosity. Explore new ingredients, experiment with different cultures, and don’t be afraid to take risks. But most importantly, keep it intentional—bold for the sake of bold isn’t enough. The key is knowing when to push and when to hold back. Introduce striking elements in a way that feels natural, layer flavors thoughtfully, and always taste, tweak, and refine. Daring doesn’t have to mean overwhelming—it should mean unforgettable. “Bold and unique flavors are all about matching the energy of the event,” says Abrams. “Unlike a typical dining experience, catered events often have a vibrant, dynamic atmosphere—from bustling galas to high-energy fundraisers. Our goal is to create flavors that stand out and leave a lasting impression, even amidst the excitement. Every bite should deliver a memorable taste that complements the overall experience.” *Catering Creations is a proud member of the Leading Caterers of America (a consortium of the top catering and event planners throughout the United States and Canada).
Spaghetti Squash with Curried Carrots and French Green Beans, Photo courtesy Butler's Pantry Hot SOME LIKE IT From smoked chili rims to jalapeño syrups, heat-driven cocktails are everywhere right
lose sight of the other 198 guests attending the event and that may be more conservative. The key is in variety and options and making sure that we have thought of everyone.” Never force bold flavors for the sake of being bold; instead, understand your audience and their comfort level. “Everyone has their own preferences and even an easy introduction to a new flavor might not be for everyone," says Chef Jenny Bast (Catering Creations*). “Blending a bit of the new with the old is how I overcome it.” For example, high-end galas, private chef experiences, and tech industry corporate events tend to have guests who are eager for something new and unexpected. On the other hand,
now, offering complexity, contrast, and a little bit of edge. This shift isn’t about shock value—it’s about creating layered, memorable flavor experiences that stand out. Head over to catersource.com for an exclusive look at how to turn up the heat on your bar menu.
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THE DISH By International Caterers Association
A Showcase of Storytelling: The 2025 CATIE Award Finalists and Recipient for Best Catered Event
E ach year, the International Caterers Association honors excellence in the art of catering through the Catered Arts Through Innovative Excellence awards (CATIEs). These accolades recognize those who go beyond taste, transforming catering into immersive experiences. In the Best Catered Event category, this year’s finalists proved that food can be a form of storytelling, celebration,
cherry pie with aged balsamic and dark chocolate s’mores made to order. The event’s timeline, menu, and ambiance were carefully orchestrated to reflect not only the literal golden hour, but also the guest of honor’s luminous life. The result was an unforgettable send- off filled with gratitude, joy, and stunning flavor. Finalist: “Mountain Escape” by Catering by Design (Colorado) Set amidst the awe-inspiring beauty of Jackson Hole, “Mountain Escape” was a wedding celebration that married rustic charm with refined cuisine. Catering by Design transformed a working horse ranch into a polished reception venue— barn doors opened to reveal elegant greenery installations, warm lighting, and upscale finishes.
event—it was a sensory experience set against a breathtaking sunset backdrop. Designed to honor a long-time client’s retirement and philanthropic legacy, this celebration was a masterclass in elegance, warmth, and hospitality. Held at a stunning private estate, the event unfolded over several hours, with each element timed to align with the golden hues of sunset. Guests were welcomed with craft cocktails and passed hors d’oeuvres like Duck Confit Profiteroles and Smoked Trout Deviled Eggs, enjoyed amid glowing lanterns and string lights that enhanced the natural beauty of the setting. Dinner was served al fresco under a canopy of trees, with courses like Wood-Grilled Lamb Chops and Corn & Chanterelle Risotto paired with regional wines. The pièce de résistance? A dessert bar inspired by the client’s favorite childhood treats, elevated with a culinary twist—think
and unforgettable connection. From oceanfront opulence to
mountaintop magic and golden hour enchantment, each event delivered awe-inspiring design, culinary creativity, and flawless execution. Recipient: “Golden Hour Gathering” by D’Amico Hospitality D’Amico Hospitality’s “Golden Hour Gathering” wasn’t just a catered
(Above left) “Sea La Vie.” Photo courtesy 24 Carrots Catering & Events; (Above right) “Mountain Escape.” Photo courtesy Catering by Design
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D’Amico Hospitality, Catering by Design, and 24 Carrots Catering & Events are all proud members of the ICA. For more information on how to join the ICA and to be notified of future catering industry webinars, events, and education opportunities, visit internationalcaterers.org . highlight the artistry, precision, and passion behind the world’s best catered events. Whether bringing guests through golden hour memories, mountain ranch romance, or breezy seaside bliss, these caterers turned meals into moments. Their work reminds us all: the best events aren’t just attended—they’re felt. Looking for more award-winning inspiration? Explore all the CATIE award finalists and recipients at https://www.internationalcaterers. org , and be the first to know when submissions open for the 2026 awards. Let your next event tell a story that lingers long after the last bite. small plates like lobster tortellini and saffron-poached shrimp. What made “Sea La Vie” shine was the seamless blend of style and substance. From its curated playlists to its open-fire cooking demos and midnight paella, every detail was designed to delight the senses. The result? An event as memorable as a postcard from paradise. Where art meets appetite The 2025 CATIE awards once again
D’Amico Hospitality received the CATIE award for Best Catered Event for its “Golden Hour Gathering.” Photo courtesy D’Amico Hospitality
Whether bringing guests through golden hour memories, mountain ranch romance, or breezy seaside bliss, these caterers turned meals into moments.”
Finalist: “Sea La Vie” by 24 Carrots Catering & Events “Sea La Vie,” created by 24 Carrots Catering & Events, captured the essence of coastal luxury and artistic flair for a lavish birthday celebration by the sea. Inspired by the client’s love for travel, cuisine, and the ocean, the event design combined Mediterranean influences with a boho-chic sensibility. Guests were welcomed by an Aperol spritz wall and invited into a vibrant tented space adorned with dried palms, macramé details, and sunset-hued floral arrangements. A seafood-forward menu featured interactive elements like a ceviche station with house-pickled accompaniments, plus signature
Guests were treated to a menu rooted in regional ingredients and elevated technique. Highlights included a Cacio e Pepe Pasta Wheel station, Green Chile Braised Short Ribs, Jalapeño Elk Sliders, and the show-stopping Braised Bison Braciole. The couple’s personal touches shone through, from the Penn State Creamery ice cream flown in from their alma mater to a custom-built espresso bar housed inside a vintage covered wagon— crafted especially at the father-of- the-groom’s request. This event’s success was a testament to detailed planning and creative problem-solving. Despite the remote mountain location and cross-country coordination, Catering by Design ensured that every plate told a piece of the couple’s story.
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FROM THE CONSULTANTS By Carl Sacks
Economic Impact of Elections Part 2 – Immigration and the U.S. Labor Market
Editor’s note: This is the second in a series of articles about the current U.S. political climate, and how it may impact the catering industry. See part 1, which explores tariffs, here . T he state of the labor market in the U.S. is broadly positive, though some areas remain problematic. As of the time of preparation of this article, the seasonally adjusted unemployment rate remains only slightly above 4%, a level that many economists have traditionally considered to be full employment. This is down from a peak of over 14% in April 2020, during early COVID-19. However, there is a case to be made that the current tight labor market benefits some categories of workers much more than others, primarily because of the impact of automation. For example, there are some mid-level creative and analytical white-collar jobs that are clearly at risk from AI replacement,
while many manual labor jobs are being done more frequently by machine. However, the catering industry is not likely to directly benefit from automation, since robot servers and captains are not on the horizon. Immigration continues to be a bone of political contention. The big picture perspective is that the U.S. has always been a nation of immigrants. Recent arrivals have traditionally been fuel for economic growth, and discouraging immigrants feels self-defeating on several levels. Despite this, the post- election political climate seems to be focused on limiting additions to an already tight labor market. This will impact caterers in several areas: Primary catering staff Recent immigrants, documented or not, represent a pool of labor that caterers have frequently used for staffing both front and back of
house. This is more pronounced in some areas of the country than others; however, the caterers we have visited with purely native U.S. born staff are clearly in the minority. Regions of the country with large immigrant populations are the most likely to have those ethnicities represented in the local catering personnel pool. While there are no reliable surveys on the number of undocumented staff working for U.S. caterers, it is certainly greater than zero. The percentage of undocumented workers in the hospitality industry is estimated to be in the 7% range, but our guess is that the undocumented percentage in catering is somewhat higher. This is in part because there are so many part-time jobs in catering that are in constant need of temporary staff. The catering industry went through a labor shortage shock during COVID-19, from which it has mostly recovered. However, if there is a substantial ICE crackdown on immigrants, this could limit the
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During a previous crackdown on undocumented labor in the early 2000s, several very large catering industry vendors were forced to cancel orders due to their own personnel shortages. This had a cascading effect on the caterers they work with, forcing some cancellations of events.”
perhaps just as crucial, are the immigrants who work in agriculture, meatpacking, and poultry processing. Many or most of these immigrants take jobs that most native-born Americans will not fill. There are several reasons for this: low pay, difficult working conditions, seasonality, and comparisons to what they might be expected to do in their home countries. The National Agricultural Workers Survey conducted from 2019–2020 indicates that 70% of U.S. crop farmworkers are not native born. Of this group, it is estimated that about two-thirds are undocumented, and therefore subject to deportation. Widespread loss of this farmworker cohort could be catastrophic for the catering industry, due to the increased cost of domestic agriculture products, added to the presumptive tariffs currently being levied on other food imports. According to the USDA, a similar ratio of workers in meat and poultry processing are undocumented— around 50%. While many farms are owned by individuals and families, meat and poultry processing plants are generally owned by large food conglomerates. Presumably these corporations would prefer to have a 100% documented labor force. The fact that they do not would seem to indicate that it is just not possible in the rural areas where most of these plants are located. Basic economic theory states that a shortage of labor will tend to
drive up prices—as such mass deportations will likely add to
growth of the catering industry for the immediate future. When we ask caterers which factors impact their ability to take on additional business, already most will say availability of staff. Limits on both legal and illegal immigration could exacerbate this problem. Vendor staff Many catering industry vendors and suppliers also depend on immigrant labor. These include crucial primary vendors such as rental and tent companies, venues, and local food purveyors. Some event staffing agencies are also widely staffed with immigrants. The types of positions filled by these personnel include drivers, set up staff, cleaners, and food prep staff. During a previous crackdown on undocumented labor in the early 2000s, several very large catering industry vendors were forced to cancel orders due to their own personnel shortages. This had a cascading effect on the caterers they work with, forcing some cancellations of events. Needless to say, this is an outcome that caterers wish to avoid. Grower/processor/ manufacturer staff An additional degree of separation from caterers’ local vendors, but
inflation. The U.S.-born workforce is already close to fully employed, and immigrants are willing to take on lower status jobs that the native- born workforce is not. Additionally, the vast majority of undocumented workers are taxpayers, contributing to Social Security and Medicare even though they are unlikely to ever collect from these programs. There is a case to be made that the U.S. borders need to be secured to diminish drug and human smuggling, and convicted criminals need to be deported to their countries of origin. However,
it also needs to be recognized that widespread expulsions of immigrants will diminish the
standard of living of the native born who remain in the country, primarily because of inflation. The catering industry will be among those most directly impacted if this happens.
Carl Sacks has spent more than 17 years as a consultant to the catering industry, starting at Catersource , and
currently as the managing member of Certified Catering Consultants. His list of clients includes many of the most prominent and successful caterers in the industry.
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These are the indispensable members of the catering Industry By Amber Kispert The Unsung Heroes
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B ehind every event, there’s an army of under-recognized team members working tirelessly behind the scenes to ensure that every bite, sip, and detail of an event runs seamlessly. These unsung heroes may not always be in the spotlight, but without them, the magic of catering wouldn’t be possible. “Each role, no matter how small it seems, contributes to the overall customer experience,” says Julie Baron (Proof of the Pudding). “These unsung heroes of hospitality are the heart and soul of every memorable event, often sacrificing their own family time and celebrations.” Let’s take a moment to appreciate the vital contributions of these often-overlooked professionals. Catersource magazine asked caterers to share the team members who help make their businesses successful. As the saying goes, “It takes a village.” In catering, that village includes countless hands and hearts working in harmony to create memorable moments. So, let’s shine a light on their invaluable contributions—they deserve it.
Toni (Antoinette) Cinque event captain at Blue Elephant Events and Catering Toni (Antoinette) Cinque has been with Blue Elephant Events and Catering for over five years and her willingness to observe and report has been indispensable; she takes the initiative and becomes the eyes and ears of the entire event while keeping in constant contact with the owners and/or event captain. She has perfected the art of being instantly invisible or appearing out of nowhere when a need arises. “The front-of-house team members are the true unsung heroes for one reason: they are the eyes and ears of the entire production. They are the ones who assemble the front-of-house materials, they're the first in line for questions, compliments, and complaints (if any). They have a finger on the pulse of the mood of the crowd, and the ability to affect change on that mood in certain circumstances,” says Reuben Bell (Blue Elephant Events and Catering). “These front-of-house team members are the backbone of every production because they have a handle on what the guests are doing and what is happening in the kitchen and keep the intersection of the two open for communication.”
Toni (Antoinette) Cinque is an Event Captain at Blue Elephant Events and Catering. Photo courtesy Blue Elephant Events and Catering Gladys Rios supervisor at Schaffer LA Gladys Rios has been with Schaffer LA since its beginnings and has experience across a wide variety of roles. She has acted as a server, event captain, buffet designer, supervisor, and has been known to moonlight as a kitchen assistant. Basically, she has done it all. “Her positive attitude and enthusiasm, dedication to the brand, and genuine values have been paramount to Schaffer,” says Kathleen Schaffer. “Not only is she a wonderful person but is always reliable and a pleasure to work with.”
Gladys Rios has worn many hats at Schaffer LA, including server, event captain, buffet designer, and supervisor. Photo courtesy Schaffer LA
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Vicki Respress office manager at Proof of the Pudding
Every organization has a heartbeat—a person who keeps things running smoothly, ensuring no detail is overlooked and no challenge is too great. At Proof of the Pudding, that person is Vicki Respress, the office manager who has become the backbone of the company’s operations. Respress joined Proof of the Pudding in August 2023. What was supposed to be a three-week assignment quickly turned into a full-time, permanent role—a testament to her exceptional work, dedication, and ability to thrive in a fast-paced environment. As the first point of contact, Respress sets the tone with her warm, welcoming demeanor and unparalleled professionalism. She goes above and beyond in everything she does and reassures customers that their special occasions are in the best hands. Whether she’s supporting her coworkers, assisting customers or finding ways to improve operations, Repress gives 110% every day. A true customer service superstar, Respress takes pride in lifting the spirits of everyone she interacts with. “My goal is to be happy, meet people where they are at, and elevate them,” she says.
Vicki Respress is the Office Manager at Proof of the Pudding. Photo courtesy Amanda Mazonkey/Proof of the Pudding Darren Tyler pm operations & utility coordinator at Butler’s Pantry Darren Tyler’s expertise in logistics, unwavering commitment to excellence, and passion for teamwork make him a pivotal part of Butler’s Pantry’s success. For over a decade, he has been instrumental in the operations department, implementing new procedures, tackling challenges head-on, and inspiring his team with his relentless dedication and positive spirit. His main responsibilities currently involve ensuring accurate event preparation, truck loading, rental drop-offs, and collaborating with the service team on load-in/load-out processes. Tyler focuses on smooth operations and team coordination. “Leave no crumbs on the table," he says, and ensure tasks are completed efficiently. He values doing things the right way and loves working with a team that shares a passion for getting the job done. He also mentors others and strives to maintain a positive impact, even on tough days.
Darren Tyler, PM Operations & Utility Coordinator at Butler’s Pantry. Photo courtesy Butler’s Pantry
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“The catering industry is filled with unsung heroes who work tirelessly behind the scenes to ensure not just the success of every event, but that day-to-day operations are also fulfilled. Each role, no matter how small it seems, contributes to the overall customer experience. These unsung heroes of hospitality are the heart and soul of every memorable event, often sacrificing their own family time and celebrations.” —Julie Baron
Sammy Dahlberg payroll & benefits manager at Proof of the Pudding While Sammy Dahlberg might not be directly involved in the glamorous aspects of catering, her role is crucial to Proof of the Puddings’ smooth operation and employees’ well-being. As the payroll and benefits manager for Proof of the Pudding, Dahlberg helps ensure compliance with complex regulations like labor laws and tax laws. She manages and administers employee benefits, such as health insurance and paid time off, and oversees payroll processing, making certain that everyone receives their hard-earned wages without delay or error. Team members know that they can reach out to Dahlberg if they have issues, whether it’s logging in to the benefits portal or access to healthcare, and she’s quick on the case. Even in large matters, she often resolves things within the day. Dahlberg’s influence in fostering a culture of trust is undeniable, and it has positively impacted operations. Her hands-on approach, working closely with leadership, ensures a seamless timeline for hiring, compensation and benefits activation, and regulatory compliance. Her efforts make it a positive experience for all. She always goes above and beyond. Ultimately, people want to get paid accurately and on time, and Dahlberg does whatever it takes to make that happen. “Many of our employees work evenings and on weekends,” says Dahlberg, “and I want to be there for them if they have questions. Our people are my clients, so whatever I can do for them, I’ll do it. Their satisfaction is my priority.”
Sammy Dahlberg, Payroll & Benefits Manager at Proof of the Pudding. Photo courtesy Amanda Mazonkey/ Proof of the Pudding
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Umberto Rose pastry chef at Vestals Catering
Before joining Vestals Catering, Umberto Rose faced significant challenges, including homelessness. He was in the process of transitioning off the streets when an unexpected encounter changed his life. One day, while panhandling not far from the former Vestals Catering kitchen, Jordan Swim, the owner of Vestals Catering, recognized Rose from CitySquare’s food pantry, where he volunteers. Swim stopped to talk to Rose, gave him his business card, and invited him to visit the kitchen sometime. The following week, Rose took Swim up on the offer. He met with Swim and another member of the team who had once been homeless as well, but with the support of others— including Swim—she had overcome her challenges and was now working at Vestals Catering. Rose felt instantly at ease, thus giving him the courage to share his story with the Vestals Catering team: a scooter accident had resulted in a broken back, making it difficult for him to find and keep a job due to ongoing pain, and for two years he struggled to find an employer willing to hire him given his physical limitations. After hearing his story, Swim offered Rose a job on the spot.
Umberto Rose, Pastry Chef at Vestals Catering. Photo courtesy Vestals Catering Janice Hope
pastry chef at Marcia Selden Catering & Events For 30 years, Janice Hope has been crafting deliciousness at Marcia Selden Catering & Events, and “honestly, I’m not sure what we’d do without her,” says Chef Robin Selden. Hope started out as a prep chef, quietly working events and honing her craft behind the scenes. Hope doesn’t just bake; she pours her heart into every cookie, tart, and cake that leaves the kitchen. Some call it perfectionism, but the Seldens call it pure magic. Hope embodies the core values of the company: dedication, collaboration, integrity, service excellence, and a relentless pursuit of perfection. Her standards are as high as her heart is big. No tray of cookies, no cake or tart leaves the kitchen without her careful inspection, every edge clean, every glaze glistening. She doesn’t just meet expectations; she exceeds them, ensuring that each sweet treat tells a story of care and craftsmanship. More than her baking skills, though, it’s her heart that leaves the biggest impact. She’s the one who keeps morale high, cracking jokes when stress is running wild. She has sweet terms of endearment for every team member which always brings a smile to their faces. “We always say that our food tells a story, and Janice is one of the best storytellers we know,” says Selden. “Every dessert she makes, every smile she shares, and every moment she spends lifting up her teammates is proof that Janice isn’t just a talented chef, she’s family to us. She’s the heartbeat of our kitchen, the keeper of our morning rituals, and the reason half our team is secretly addicted to chocolate chip cookies. She’s a true unsung hero, and we couldn’t be luckier to have her in our family at Marcia Selden Catering.”
Janice Hope, Pastry Chef at Marcia Selden Catering & Events. Photo courtesy Marcia Selden Catering & Events
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Dionicio "Nicho" Cerecero scullery lead at Tasty Catering
Dionicio "Nicho" Cerecero has been with Tasty Catering since 2001 where he does whatever it takes to ensure they have all the clean dishes, pots, pans, and equipment needed to execute their events. During the hectic holiday season or busy summer picnic season, he can be found in the kitchen around the clock, making sure the culinary and production teams have everything they need. Moreover, he does it all with pride and a big smile. “It’s the dishwashers, prep cooks, warehouse team, and inventory managers—those who don’t often attend the events—who I consider the unsung heroes,” says Kornel Grygo (Tasty Catering). “They handle all the behind-the-scenes work to ensure chefs have the pots and pans they need to cook, servers have dishes to serve on, and everything the sales team promises is delivered. These individuals rarely get to see the smiling faces of guests or hear the round of applause for a well-catered event, but they continue to bring passion to their work every single day. They understand how their roles contribute to the final catered product and the success of every event. It’s these team members that I consider the true unsung heroes.”
Dionicio "Nicho" Cerecero, Scullery Lead at Tasty Catering. Photo courtesy Tasty Catering
Mario Busalacchi warehouse supervisor at Saz’s Hospitality Group The dishwashers and warehouse team members, including Mario Busalacchi at Saz’s Hospitality Group, can be a forgotten entity until a challenge arises. They are the ones who swoop in to ensure that all of the equipment is cleaned, tested, and ready for the hands of the event teams so that they can focus on what matters–executing the event. “They're the forgotten team with the least glamorous responsibility but the most impactful at the same time to the entire event,” says Bryan Neuschaefer (Saz’s Hospitality Group).
Mario Busalacchi, Warehouse Supervisor at Saz’s Hospitality Group. Photo courtesy Saz’s Hospitality Group
What makes these team members extraordinary is their commitment to excellence, often without public recognition. Their collective effort creates unforgettable experiences for guests while remaining invisible to many attendees. They embody teamwork, resilience, and professionalism, working long hours with smiles and steadfast dedication. These unsung heroes may not always be in the spotlight, but without them, the magic of catering would be impossible.
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Taking i the Stre
Catersource + The Special Event 2022 hosted a food truck roundup where attendees could grab lunch on the first day of the conference. All photos (this page) courtesy WASIO Faces
BY AMBER KISPERT
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it to eets
I n an industry where client expectations are on the move as quickly as culinary trends, staying relevant can be a full-time job. Enter the food truck: part mobile kitchen, part branding machine, and 100% crowd- pleaser. Once the scrappy cousin of traditional catering, food trucks have evolved into polished, chef-driven powerhouses. Now, they’re not just complementing high-end events—they’re starring in them. “First they were pulling their kids away from the food trucks, and now they’re hiring them for that same kid’s birthday party,” said Roy Choi (Kogi Korean BBQ) during Catersource + The Special Event 2022 (where he delivered the closing keynote). Food trucks are on a roll Food trucks have moved well beyond the street corners and music festivals where they first earned their reputation, now becoming key players in the catered event space. They’re pulling up to weddings, corporate galas, private parties, and even upscale fundraisers. “People want unique experiences,” says Sean Pals (ACT 3 Catering/Twelve Baskets Catering; ACT 3 Catering owns and operates the El Koreano food truck). “While catering can be incredibly creative, there’s nothing quite like a food truck rolling up at the end of the night with hot, late-night snacks. It adds a cool factor that elevates the event.” "When you have a very detailed event with all the bells and whistles, there are expectations,” adds Melissa Nelson (Nelly Belly Woodfired Pizza Food Truck), “but when you’re dealing with something more casual and they're watching you cook in real-time, there just tends to be less complaints.” Last year, food trucks were a $1.8 billion industry (and is expected to grow to $6.8 by 2028), according to Pals (who delivered a session on food trucks during Catersource + The Special Event 2025; for details about On Demand Content access, send an email to CS-TSERegistration@informa.com). There are currently 35,000 active food trucks within the U.S. “It’s a huge market and there’s a lot of demand,” says Pals. “It might sound like a lot of trucks, but when you spread that out across the entire country, it’s actually not very many.” Caterers can be on the road to success with the addition of food trucks
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