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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
CATERSOURCE ■ SUMMER 2025
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