State of the Industry 2024
SPRING 2025
Feeding the Frontlines: Inside the World of Relief Catering {10} The Economic Impact of CS+TSE 2025 Stays on Trend EDUCATION, NEWS, PRODUCTS & IDEAS FOR PROFESSIONAL CATERERS Elections: Tariffs {16} A Culinary Recap of AOCF 2025 {36} Pleasant Picnics {48}
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contents
VOLUME 23, NUMBER 1 SPRING 2025
COVER STORY
features 26....STAYING ON TREND Catersource + The Special Event 2025, along with Art of Catering Food, showcased some of the top trends of the year
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departments 04....FOREWORD Uplifting others 06....CONFERENCE NEWS That’s a wrap on Catersource + The Special Event 2025 08....ICA’S THE DISH The CATIE Award finalists for Best Buffet or Action Station 10....CATERING TO DIVERSITY Feeding the frontlines: inside the world of relief catering 16 ....FROM THE CONSULTANTS The economic impact of elections: tariffs 18....IN THE GLASS Cocktail bitters add depth, balance, and complexity
24....THE C-SUITE Four ways to spark innovation 25....SUCCESSFUL SELLING A final farewell 36....CHEF’S CORNER Be in the room where it happens: a culinary recap of AOCF 2025 40....ON THE MENU Alternative proteins such as plant-based, insects, algae, and organ meats are bringing
Behind the Cover Bite-size tacos served in limes (which doubled as a garnish) were passed during Catersource + The Special Event 2025’s Closing Night Celebration, which was held at The Venue Fort Lauderdale. Turn to page 26 for more from the conference.
innovation to menus 48....STEAL THIS Pleasant picnics
Photo courtesy Ivan Pieda Photography/ SpotMyPhotos/AGNYC Productions Inc
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EDITOR’S NOTE
Uplifting Others T his past weekend I spent a surprisingly snowy Sunday cleaning my office. I have plentiful volumes to dust, and am typically distracted once or twice by a book that had impact on me personally. After reading a few chapters of Then We Come to the End by Joshua Ferris—one of my favorite workplace-setting books—I opened Michael Roman’s Catering Tactics, Strategies & Solutions . Published in 2013, it was the first book I picked up when I started my job at Catersource. The book is out of print now, but for those of us lucky enough to own a copy, there is still much to learn from Michael’s wise words. It’s truly amazing that most of the situations he wrote about well over a decade ago are still absolutely and without a doubt still common in 2025. Michael is mentioned at Catersource often, and we yearly honor his memory with our Michael Roman Lifetime Achievement award, this year presented to Tom McDowell of Connecticut Wedding Group. I opened the book, too, because Michael is mentioned in this issue on page 25 as Meryl Snow offers her swan song. A longtime contributor to this magazine, she is letting go of her column to refocus her life as she approaches retirement. She is the only columnist I’ve had as a constant throughout my career here, so I’m feeling glum about her departure. A note about Meryl: I was petrified of her when I started. I looked at her photo and my first thought was that she resembled Sarah Michelle Gellar from Buffy the Vampire Slayer and her reputation put her on that same level. A force! I met Meryl in person about six weeks later at Art of Catering Food in Atlanta, and of course she couldn’t have been more gracious and down to earth. Like Michael, Meryl has uplifted others with her vision, approachability, and passion for catering. I’ll miss her wise words, but watch this space for her hand-picked replacement, starting in our summer issue.
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, Carl Sacks, Robin Selden, Meryl Snow
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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CONFERENCE NEWS By Amber Kispert
Catersource + The Special Event: Taking it to Tinsel Town
C atersource + The Special Event 2025 just wrapped an amazing week in Fort Lauderdale, but we’re already thinking ahead! The team is deep into planning for a week of stellar learning, networking, and opportunity next March 2–5, 2026 in Los Angeles. Additionally, Art of Catering Food (taking place March 1–2, 2026) will bring fresh ideas, expert techniques, and real-world strategies to help chefs and caterers create unforgettable catered experiences. Be a part of Catersource + The Special Event 2026 Call for Speakers is now open for both Catersource Conference & Tradeshow and The Special Event, which will be co-located in Los Angeles. Go to https://informaconnect.com/catersource- thespecialevent/ for conference information, or https://cs2026.c4p. catersource.com/ to pitch a session topic. We are also accepting submissions for Art of Catering Food 2026. Food and beverage (and recipes to accompany) are at the helm of this conference, but we are also looking for hands on activities, solutions for off-premise catering in dire or unusual conditions, outrageously creative ways to deliver the guest food experience, and more. Put your thinking cap on: what have you learned over the past year that you could share with your colleagues to make their work lives easier? What was the restaurant or food truck experience that you recreated and turned into a best-selling short plate on your wedding menus? What are your best catering hacks? Go to https://aocf2026.catersource-cfp.com/ to pitch a session topic. ACE Awards 2026 now open It’s once again time to celebrate the best of the best! Submissions are now being accepted for the 2026 ACE Awards! To submit an entry and see the full list of categories, please visit our awards portal at ace-gala.awardsplatform.com. Join in the excitement and the spirit of our industry as we celebrate the hard work and exceptional accomplishments of our peers.
The Beverage Garden proved to be a popular draw at the show.
Attendees head to the tradeshow following the Opening General Session.
All photos courtesy Ivan Pieda Photography/SpotMyPhotos/AGNYC Productions Inc unless otherwise noted.
Pzazz Productions welcomed guests to the Opening General Session with a Wicked/Wizard of Oz Performance.
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And the award goes to... Catersource magazine is delighted to announce the recipients of this year’s ACE Awards, who were honored during Catersource + The Special Event on February 27th in Fort Lauderdale, FL. Congratulations to all of this year’s finalists ! Best Off-Premise Catering Diner En Blanc Vancouver Racquet Club Experience | White Table Catering & Events Best On-Premise Catering Restaurant Associate’s Chef Event 2023 | Mazzone Hospitality Catered Fundraising Event of the Year Mid America LGBT Chamber Business Pride Awards Gala | Dutzel’s Catering & Events Catered Micro Event of the Year The Illumination Foundation | TGIS Catering Catered Social Event of the Year High Rollers at McCune Mansion | Culinary Crafts
Important Dates • September 1, 2024–September 15, 2025, | Eligibility Period for Entries • September 15, 2025| Regular submission deadline ($125 fee) • October 31, 2025| Late Bird submission deadline ($175 fee) Catered Wedding of the Year Cultural Fusion Wedding | Culinary Crafts Product or Technological Innovation of the Year Innovative Heat Wall Display | TGIS Catering Sustainability in Catering FivePoint Event | Primal Alchemy Catering
National Caterer of the Year Marcia Selden Catering & Events
Submissions are now being accepted for the 2026 ACE Awards! To submit an entry and see the full list of categories, please visit our awards portal at https://ace- gala.awardsplatform.com/.
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THE DISH By International Caterers Association
A Culinary Spectacle
The CATIE Award Recipient and Finalists for Best Buffet or Action Station
E very year, the CATIE Awards recognize the most innovative and inspiring culinary experiences in the catering industry . The 2025 finalists for Best Buffet or Action Station elevated food presentation and interactive dining to an art form, captivating guests with bold flavors, creative storytelling, and immersive design. Recipient: “Winter Seacuterie” by Proof of the Pudding Taking home the top honor, Proof of the Pudding’s Winter Seacuterie was a breathtaking feast of the ocean’s finest delicacies, masterfully arranged for a private holiday event. Designed to be both a luxurious grazing experience and a show-stopping visual, this station showcased Regiis Ova caviar, Alaskan king crab, South African lobster, Chilean sea bass, jumbo shrimp, and wakame fried oysters, all anchored by a dramatic ice bar of sushi. Each component was carefully curated to balance elegance with guest engagement. A standout feature was the caviar tasting, where guests were guided through the subtle differences of premium selections served with blinis, kettle chips, crème fraîche, and on mother-of-pearl spoons. The pièce de résistance was the towering ice sculpture, which cradled sushi and sashimi in bell-shaped recesses,
Winter Seacuterie from Proof of Pudding was a spectacular feast featuring the ocean’s finest delicacies. Photo courtesy International Caterers Associaton/Proof of the Pudding
engineering marvel, with a conveyor belt adorned in brass gears and Victorian-inspired embellishments delivering small plates to eager guests. The menu paid homage to the era’s aesthetic and industrial roots, featuring smoked trout with crème fraîche and caviar, duck confit on gluten-free seeded crackers, and smoked cheese and potato croquettes over rust-colored romesco sauce. As the plates glided down the custom-built track, guests were enchanted by the theatricality of the experience, capturing videos and marveling at the intricate mechanics. This station wasn’t just about serving food—it was about storytelling, innovation, and creating a truly one-of-a-kind event.
inviting guests to pluck their favorite bite from the frozen display. The seamless execution, premium ingredients, and artful presentation cemented this station as a worthy champion. Finalist: “Mini Entrees Conveyor Belt: Steampunk- Themed Company Rebrand” by Smashing Dishes Bringing the industrial age to life, Smashing Dishes created a Steampunk-Themed Mini Entrees Conveyor Belt that blurred the line between culinary craftsmanship and mechanical innovation. Designed for a company’s post-COVID rebrand event, this station was an
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This year’s CATIE recipient and finalists pushed the boundaries of what a buffet or action station could be, proving that dining is as much about experience as it is about taste.”
Finalist: “Street Corn Cacio e Pepe” by 24 Carrots Catering & Events Bridging the gap between Italian tradition and Mexican street food culture, 24 Carrots Catering & Events presented Street Corn Cacio e Pepe , a visually stunning and interactive station that reimagined two beloved comfort foods. The focal point was a parmesan wheel, used both as a cooking vessel and centerpiece, where chefs prepared fresh house-made pasta infused with the umami richness of Cacio e Pepe and the smoky sweetness of Mexican street corn. The station, named Masa de Maiz , was more than just a serving space—it was a fully immersive experience. Set in a speakeasy-style art gallery, the presentation featured vibrant florals, ornate pottery, and colorful citrus arrangements that elevated the sensory experience. Each serving was finished tableside with roasted white corn, queso fresco, fresh chives, and a final flourish of melted parmesan scraped directly from the wheel. The combination of bold flavors, interactive preparation, and artistic ambiance made this station a standout in culinary fusion.
Smashing Dishes’ Steampunk-Themed Mini Entrees Conveyor Belt. Photo courtesy International Caterers Association/Smashing Dishes
A celebration of culinary innovation
This year’s CATIE recipient and finalists pushed the boundaries of what a buffet or action station could be, proving that dining is as much about experience as it is about taste. Whether through high- end luxury, mechanical ingenuity, or cultural fusion, these caterers delivered unforgettable moments that left guests in awe. Dreaming of artful creative plates for your own team? If you want to be inspired by even more International Caterers Association CATIE Awards finalists, see the entire list at https:// www.internationalcaterers.org/.
24 Carrots Catering & Events’ Street Corn Cacio e Pepe. Photo courtesy International Caterers Association/24 Carrots Catering & Events
Proof of the Pudding , Smashing Dishes, and 24 Carrots Catering & Events are 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 .
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Wake Forest University and Proof of the Pudding partnered to provide disaster relief food services to those working on Hurricane Helene recovery efforts in western Northern Carolina. Using Wake Forest University’s facilities, Proof of the Pudding efficiently prepared and staged fresh boxed lunches, hot breakfasts, and dinners. Photo courtesy Wake Forest University
BY AMBER KISPERT
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Feeding the Frontlines
Inside the world of relief catering
I n times of crisis, relief catering stands at the heart of humanitarian response, ensuring that displaced families, emergency responders, and disaster- stricken communities receive nourishing food when they need it most. “Food is more than just sustenance; it’s a source of comfort, connection, and resilience,” says Michael Stavros (M Culinary Concepts, which provides relief catering through the M Culinary Emergency Response Services division of its business). “Being the ones to provide that nourishment has given us a front-row seat to humanity at its best and witnessing that strength and generosity firsthand is truly inspiring.” Behind every meal served is a dedicated network of chefs, logistics experts, and volunteers working tirelessly under challenging conditions to bring comfort through cuisine. As the demand for emergency food services grows in an increasingly unpredictable world, the role of relief catering has never been more vital. As a caterer, stepping into this line of work can be demanding, but it’s also an opportunity to make a meaningful impact on people’s lives. “Once you’ve provided your first relief meal, you are changed forever,” says Tracy Vessillo (Puff ‘n Stuff Catering*, which frequently provides relief catering during hurricane events in the Orlando area). “We are always proud of the events we put out; it’s so rewarding to have a client that is thrilled with their wedding, fundraiser, corporate event, but nothing compares to knowing that you provided a life-saving meal to folks that are going through something so unimaginable.” Disasters make headlines In recent years, the world has experienced an alarming rise in natural disasters; in the U.S. alone, communities have been devastated by several hurricanes (Helene, Milton, and Ida), tornadoes (such as those earlier this month), and wildfires (Los Angeles, Northern California, and Maui). “Relief catering exists in many markets, and as natural
disasters continue to increase, so does the demand for dedicated teams in this field,” says Stavros. “But make no mistake—this is the most extreme form of food service. It’s not for everyone. It requires grit, adaptability, and a deep understanding of the challenges that come with operating in unpredictable conditions.” Scientists attribute this increase, in part, to climate change, which has intensified weather patterns and made extreme events more frequent and severe. Rising global temperatures have led to prolonged droughts, creating the perfect conditions for wildfires, while warming oceans have fueled stronger hurricanes. Similarly, melting polar ice contributes to rising sea levels, increasing the risk of coastal flooding. These changes have made natural disasters not only more common but also more destructive, causing significant loss of life, displacement, and economic damage. “Natural disasters—whether fires, hurricanes, or floods— have a way of bringing communities together in the face of adversity,” says Stavros. “We saw acts of generosity and resilience that remind us why we do what we do,” adds Carizza Rose (24 Carrots Catering & Events*, which teamed up with World Central Kitchen to serve 3,000 meals for the LA Strong event at SoFi Stadium). In addition to climate change, urbanization and deforestation have exacerbated the impact of natural disasters. As cities expand into vulnerable areas, more people and infrastructure are exposed to these risks. While natural disasters are inevitable, their increasing frequency and severity are now becoming a major topic of concern and policy. “The need for relief catering has grown tremendously over the years,” says Vessillo. “There are now entire conventions just around disaster relief; and the only way it slows down is if, God willing, we have less and less disasters.” However, relief catering isn’t solely reserved for natural disasters. For example, the COVID-19 pandemic brought several caterers into relief catering: Marcia Selden Catering & Events* partnered with Food for the Front
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CATERING TO DIVERSITY (CONTINUED)
(Video, Left) 24 Carrots Catering & Events volunteered their time to make and distribute 3,000 meals during LA Strong, a relief event coordinated by World Central Kitchen in response to the Los Angeles wildfires. Video courtesy 24 Carrots Catering & Events; (Right) Beyond preparing meals in their facility, the 24 Carrots Catering & Evetns team showed up on the ground, setting up food stations and distributing every meal themselve during the LA Strong event. Photo courtesy 24 Carrots Catering & Events
Lines, which delivered meals to first responders and hospitals; BellaRu Catering took it upon itself to provide meals to a homeless shelter to help feed people who were sheltering in place within local hotels; and Proof of the Pudding activated more than seven mobile kitchens (through the relief division of its business Pop-Up Emergency Management Services) to service those affected by the pandemic throughout the Navajo Nation. “The human spirit is so determined and resilient,” says Lee Anderson (Sugar Beach Events*, which provided meals in the aftermath of the Maui fires in 2023). “I had no idea so many people would pull together to help during a disaster. It was eye opening in the challenging world of today to see so much love poured into relief efforts.” Relief through comfort In disaster-stricken areas, caterers aren’t serving high-end hors
d'oeuvres or managing luxury banquets. Instead, they’re providing warm, nutritious, and readily available meals that are safe, filling, and appropriate for vulnerable populations. It’s important to prioritize high- quality, home-style meals because for many first responders, a hot meal may be their only true moment of relief, so offerings should focus on comfort, nourishment, and variety. "We tend to provide calorie-heavy meals since these folks are working around the clock to get disaster situations under control,” says Vessillo. “In these situations, many folks are looking for comfort food.” • Hot breakfasts: Classic, hearty options like scrambled eggs, turkey sausage, biscuits with gravy, cheesy grits, breakfast potatoes, fresh fruit cups, and coffee (lots of hot coffee for the long days and cold temperatures). • Boxed lunches: Quick, filling, and diverse selections such as roasted turkey and cheddar sandwiches, Italian subs, croissant club
sandwiches, cookies, fruit cups, granola bars, and chips. • Hot dinners: Home-style comfort meals like herb-roasted chicken with mashed potatoes and green beans, oven-roasted turkey with gravy, beef and vegetable stew with cornbread, or lasagna. When planning your menu, it’s important to assess key factors such as location, timing, available resources, and utilities to craft a menu that is both high-quality and logistically feasible. Think about a scalable, versatile menu that can easily be adjusted depending on available ingredients and fluctuating demand. Consider dishes that can be made in bulk with minimal equipment and that transport well, such as stews, protein bowls, or sandwiches. Additionally, consider dishes that can be modified if there are leftovers. For example, if you make meatloaf, you can turn it into meatloaf sandwiches or crumble it and add it to pasta or use it in stuffed peppers the next day.
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“Relief catering exists in many markets, and as natural disasters continue to increase, so does the demand for dedicated teams in this field. But make no mistake—this is the most extreme form of food service. It’s not for everyone. It requires grit, adaptability, and a deep understanding of the challenges that come with operating in unpredictable conditions. ” —Michael Stavros
“You don’t have the luxury of making intricate meals with a lot of steps,” says Anderson. A hot meal in the wake of a disaster offers more than just calories—it provides a sense of normalcy, a small moment of comfort amid the upheaval. It reminds people that they are not alone, that someone cares enough to prepare something warm and nourishing just for them. For emergency responders working long hours in grueling conditions, a well-prepared meal can be a morale booster, a respite from the stress of their mission. “Through our relief catering efforts, we aim to do more than just provide nourishment—we strive to be a source of comfort and strength,” says Stavros. “Our goal is to fuel relief personnel so they can continue their selfless work while also offering a moment of respite and reassurance to those facing hardship. A well- prepared meal can be a small but meaningful reminder that they are supported, cared for, and not alone in their journey.” Lessons in logistics For caterers new to relief work, the planning phase is crucial. “Preparation, preparation, preparation. Once the storm hits,” says Vessillo, “if you are not prepared, you will not be able to help anyone. “There can be a lot of costly mistakes if you are not experienced in this type of catering. Make sure you do your homework and remember
that people are depending on us as caterers—failure is not an option.” One of the greatest hurdles relief caterers encounter is logistics. Unlike traditional catering, where menus are planned well in advance and meals are served in controlled settings, relief caterers must quickly assess conditions on the ground and adapt to rapidly changing circumstances. They must source ingredients under pressure, establish makeshift kitchens in unfamiliar territories, contend with power outages and water shortages, and ensure that food reaches the people who need it most—often in remote or devastated areas. “Timing is everything—we need to be ready to activate, dispatch, set up, and serve in 12 to 48 hours in many cases, without advance site inspections and typical detailed event planning,” says Stavros. “We adapt quickly to our environment— the mindset we bring to every
challenge is that whatever it takes, we make it happen.” Despite these obstacles, relief caterers demonstrate extraordinary resilience and creativity. Many rely on mobile kitchens, repurposed food trucks, or even large-scale cooking operations within shelters, stadiums, or convention centers to provide hot meals in record time. They collaborate with aid organizations, local authorities, and volunteers to distribute meals efficiently, often going beyond the call of duty to accommodate dietary restrictions, cultural preferences, and the emotional needs of those they serve. “You pivot,” says Anderson, “because there is no other choice—adapt and overcome. “You have to be prepared to roll up your sleeves and do the work; it’s not easy and it’s not for the faint of heart—you have to be willing to do whatever needs to be done, no matter how menial.”
M Culinary Concepts has three state-of-the-art mobile catering kitchen units—each comprising three expertly designed and manufactured trailers ready to deploy for emergency relief. Video courtesy M Culinary Concepts
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CATERING TO DIVERSITY (CONTINUED)
“Being part of the SEARCH Foundation, a 501c3 for industry professionals in crisis, gives me a unique perspective,” adds Kate Patay (SEARCH Foundation chairwoman). “While we assist financially, each major crisis comes with additional challenges, and the way the crisis relief caterers can come into an area that is devastated, set up a temporary kitchen, and feed the aid workers, first responders, and more, around the clock, is truly remarkable. I’m in awe of their abilities and how they make such a difference.” In disaster situations, supply chains are often disrupted, making it difficult to source ingredients. Consider building relationships with local farmers, suppliers, and distributors who can provide emergency supplies if usual sources are unavailable. “The relationship we have with our suppliers is paramount,” says Mara Routh (MOE Restoration Catering), which has provided relief catering in the aftermath of several hurricanes over the years, as well as the COVID-19 pandemic). “I feel like they are my partners.” You may also need to have non-perishable items and alternative ingredients on hand to maintain meal consistency during shortages. Maintaining high food safety standards is essential, especially in relief scenarios where compromised water and sanitation conditions can lead to illness. Ensure staff are trained in safe food handling practices, carry sanitizing solutions, and have easy-to-follow hygiene protocols. If refrigeration is limited, focus on foods that don’t spoil quickly. “People think it is like super charged camping ... far from it,” says Routh. “When base camps are set up, I am mindful of having cheerful, hardworking caring people on the team. We are not just feeding them, but we also need to be a friendly ear and good listeners. We want to be able to come from a place of ‘yes,’ to meet the needs of the people on the camp.” Additionally, plan meal transport carefully,
and consider insulated containers to keep food fresh and safe during transit. To make an impactful difference in relief catering, forming partnerships with relief agencies, nonprofits, and local government organizations can be invaluable. These partners often provide logistical support, security, and additional resources that caterers might not have access to on their own. Working in coordination with these groups helps ensure that the most vulnerable populations are served promptly and consistently. Make sure to establish a clear communication channel with these organizations in order to avoid duplication of efforts and optimize resources. “There is a great satisfaction knowing what you are doing is making a difference. Helping people, breaking bread, creating a few moments in the day where the person eating what you have prepared sustains them, maybe lightens that load, and helps speed the recovery effort,” says Michael Pappas (Proof of the Pudding, which recently helped with relief efforts following Hurricane Helene). “The people on the frontlines may never know what it took to make it happen, but we know, and we are proud to have been part of it." Price points When pricing relief catering, caterers should consider several key factors to ensure the pricing is both fair and sustainable. First, the costs of ingredients and supplies should be accounted for, with an emphasis on bulk sourcing to reduce expenses. Labor costs are another crucial consideration. Since relief events often involve preparing and distributing large quantities of food, caterers should adjust staffing levels based on the scope of the event. Volunteers may reduce staffing expenses, though it’s important to ensure that core staff members are compensated for their work. “It’s ‘all-hands-on-deck' for disaster relief,” says Vessillo. “Every executive, sales team member, office employee knows they need to be available. It’s a stressful
Wolfgang Puck Catering provided meals to first r groups during the Los Angeles wildfires, despite t Photo courtesy Wolfgang Puck Catering
Since 2008, Puff ‘n Stuff Catering has provided m relief efforts, building relationships with local gov This past hurricane season, they supported comm Milton, serving thousands of meals with mobile k and insulated food storage systems. Photo courtes
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situation to say the least; hard work and long hours are the M.O. for providing disaster relief catering.” Transportation costs for delivery, such as fuel and vehicle use, should be factored in as well. In certain cases, transportation expenses may be covered or subsidized by nonprofit groups or sponsors. Relief catering often involves working with organizations that have limited budgets, so offering discounted pricing or even donating some services is common. Caterers might use a sliding scale pricing model, which adjusts according to the financial situation of the organization or recipients. While the goal of relief catering is to provide affordable or free food to those in need, it’s still essential to account for a reasonable profit margin to cover operational costs. Though many caterers don’t get into relief catering for the financial incentives, some have found that recovery efforts are a lucrative endeavor to enter into. For example, M Culinary Concepts launched M Culinary Emergency Responses Services as a way to keep their catering team members working year-round (despite Phoenix’s event slowdown in the summer months) while also stabilizing their off-season cashflow. “We could keep our people working through our low season in a way that benefited the greater good,” says Stavros. The power of people The heart of relief catering lies in the dedication of those who make it happen. “Our team’s dedication to the cause is truly inspiring, and we prioritize supporting one another to sustain our energy and effectiveness,” says Stavros. “The deep connections we build with those we serve is a powerful reminder of our purpose, fueling our resilience and motivation.” Helping people took on a whole different meaning for Sugar Beach Events in Maui, as it did for Wolfgang Puck Catering in Los Angeles, following the wildfires because
the communities in crisis they were helping were their own communities. “Knowing people who you work with that were personally impacted is very different than seeing it in the media,” says Jake Leach (Wolfgang Puck Catering). “That was a big part in us instantly jumping in to help our community and neighboring communities, and a good opportunity to bring some positivity within our team. [The wildfires] threw a curve in our operations due to our own evacuation, but once we were back in the kitchen, a lot of teamwork was required.” In fact, many of the volunteers were those who experienced devastation firsthand but still found the will to help others. “We give people a sense of purpose,” says Anderson. “The volunteers kept us going.” The next time we hear about a disaster, let us not forget those who work tirelessly behind the scenes, stirring giant pots over open flames, distributing meals with reassuring smiles, and proving that even in the darkest times, a good meal can be a beacon of hope. Relief caterers may not always make the headlines, but their impact is felt in every meal they serve, every person they comfort, and every community they help rebuild—one plate at a time. “Knowing that our work fulfills one of the most fundamental human needs— nourishment—is what keeps us going,” says Stavros. “When conditions are at their toughest, that’s when we’re needed the most, and that responsibility fuels our determination. No matter the challenge, we show up, fire up the grills, and just keep cooking." "Not one person, nor one company, can do it,” adds Routh. “It takes a village, and it is great when you work with an honest village that has integrity.” *24 Carrots Catering & Events, Marcia Selden Catering & Events, Puff ‘n Stuff Catering, and Sugar Beach Events are proud members of the Leading Caterers of America (a consortium of the top catering and event planners throughout the United States and Canada).
responders, local shelters, and community their own commissary space evacuation.
meals and mobile kitchen setups during hurricane vernments, logistics firms, and utility companies. munities displaced by Hurricanes Helene and kitchen equipment including refrigerated trucks sy Puff ‘n Stuff Catering
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FROM THE CONSULTANTS By Carl Sacks
The Economic Impact of Elections: Tariffs
T he 2024 election some of these modifications seem likely to negatively affect the catering industry. Some of the policy changes expected to have the most significant impact on caterers are the tariffs currently being implemented. As of the time of preparation of this article, it seems likely that tariffs will be imposed on most imported items, even those coming from our closest allies. Note that tariffs are charged on results delivered an apparent mandate for change in many areas. Unfortunately, the wholesale value of products on entry into the U.S. and are paid by the businesses that receive them, not by the growers, manufacturers, or consumers. For the tariff costs to be borne by the end user, prices
would need to rise, reigniting the inflation spiral. Caterers generally do not import products directly but are not end users either. As such, a 25% tariff will typically raise the prices caterers pay for these products, not by the full 25% but by somewhat less. The assumption is that the importers will absorb some of the tariff-based increase. However, since caterers are value-adding intermediate consumers of imports, these tariffs will likely impose substantial cost increases on our industry. Mexico and Canada Virtually all caterers in the U.S. purchase perishable food items from these two countries. While much of the U.S. protein supply is
domestic (poultry, eggs, and beef in particular), a substantial amount of seafood and pork comes from Canada. At the same time, Mexico provides massive amounts of seasonal produce. A 15% increase in prices of these products based on a 25% tariff will make a noticeable difference, possibly as much as 2–3% food cost on food revenue. China As the world’s manufacturing center, China provides many products caterers use. These include electronics, kitchen machinery, linens, and other tabletop items. While the catering industry is not as susceptible to price increases on Chinese products as some other sectors, these cost spikes may shave a small percentage off operating profit.
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Caterers need to pay close attention to developments in this area, to be prepared for the impacts that are likely to occur.”
European Union The list of high-value products caterers use that originate in Europe includes olive oil, condiments, cheeses, chocolate, wines, and spirits. Tariffs on these items, many of which have been drifting up in price already because of climate change (olive oil and chocolate in particular), may force some repricing of specific catering items to mitigate these additional costs. South Asia, South & Latin America, Oceania Tariffs on these regions have not been announced yet, but it seems likely that they will be soon. Each of these regions provides products used by most caterers—farmed shellfish and rice from South Asia, produce and coffee from South America, and various protein items from New Zealand and Australia. If all these tariffs are implemented, another likely impact will be reciprocal tariffs being put in place by the countries in the regions listed above. Caterers are generally not in the export business, but many corporate clients are. As such, the economic damage caused by this trade war could apply downward pressure to the post-COVID recovery in corporate event catering. Tariffs will also likely lead to a stronger dollar and higher U.S. interest rates. A strong dollar does have some minor benefits in purchasing power for imports, but not nearly enough to offset the inflationary impact of the tariffs.
A return to higher interest rates could be highly damaging to the catering industry. This is not so much because of direct borrowing by caterers, but because of secondary impacts such as a decline in housing and stock market values. This is sometimes referred to as the “wealth effect.” This is when households become richer because of rising asset values, such as corporate stock prices or home values, and they spend more and stimulate the broader economy. The opposite is also true— if mortgage rates go up and stock values go down, then spending on other items will likely scale back. Because catering is often considered a high-ticket luxury good, spending on catering could be one of the first items jettisoned during a downturn caused by higher interest rates. This was certainly the case during the Great Recession and the early days of COVID-19. Many social catering buyers will see the costs of such high budget impact items such as
mortgages and credit card interest go up. And corporate buyers will also likely see budget pressures increase when and if interest rates do begin to rise again. Tariffs are an extremely blunt economic tool and will likely cause damage to consumers and businesses on both sides of the transaction. Caterers need to pay close attention to developments in this area, to be prepared for the impacts that are likely to occur.
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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IN THE GLASS By Amber Kispert
The Bold & the Bitter
Often considered the spice rack of a bar program, cocktail bitters add depth, balance, and complexity
A good rule of thumb regarding bitters is to use only two to three dashes at a time. Photo courtesy @dashfirebitters
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I n the vibrant world of relegated to the dusty corners of apothecaries and bars, bitters are now a mainstay in the arsenal of mixologists and caterers alike. These flavor boosters have the power to transform, turning the ordinary into the extraordinary. From their historical significance to modern-day experimentation, bitters continue to evolve, pushing the boundaries of innovation. cocktails, few ingredients carry as much mystery and magic as bitters. Once “Working with bitters is an intrinsic part of making cocktails,” says Adam “George” Fournier (Spago). Breaking down bitters Bitters are highly concentrated, intensely flavored, aromatic liquids created by infusing botanicals— such as herbs, spices, fruits, roots, and bark—used in small dashes to enhance cocktails, much like salt or pepper in cuisine. “Bitters are not a singular ingredient; they are a combination of ingredients that come together to add depth and complexity and to soften out the harsh edges of ingredients,” said Lauren Mote (Bittered Sling) in an article for Tales of the Cocktail. “It’s not necessarily that you notice the bitters there; it’s that you notice when they’re missing.” Now don’t confuse bitters with digestifs, even though there is some overlap between the two. “Potable bitters,” such as digestifs, are bitter liqueurs, like Italian amari (Fernet- Branca, Campari, etc.) that can be enjoyed on their own or as a star ingredient in a cocktail. They have a higher ABV and are often used as a base for cocktails or sipped neat. "Non-potable bitters," on the other hand, are only intended for use as a
Display your bitters collection prominently at the bar. Use tasting cards to educate guests about the unique qualities of each flavor. Shown: Attendees to the Tasting Experience at the Beverage Garden during Catersource + The Special Event 2025 had the opportunity to sample several bitters to better educate themselves on the nuances of flavor. Photo courtesy Catersource staff
flavoring agent, not to be consumed on their own due to their strong flavor. “There is a lot of overlap right down to the ingredients though,” says Anthony Caporale (director of spirits education at the Institute of Culinary Education). The science of flavor enhancement So, exactly how do bitters contribute to a cocktail? They serve as the perfect contrast to sweet and sour elements, cutting through and rounding out the drink’s overall flavor profile. Bitters work by stimulating the palate and enhancing other flavors. “The bitters help our taste buds and brains skip over the initial burn of alcohol,” says Fournier. Just a few drops can: 1. Add depth: Bitters contribute layers of flavor, making cocktails more nuanced and interesting. 2. Enhance complexity: They bridge disparate ingredients, harmonizing sweet, sour, and spirituous notes.
3. Balance sweetness: A dash of bitters tempers overly sweet drinks, making them more palatable. 4. Awaken the palate: Bitters “Bitters provide two things: flavor and functionality,” says Ben Branson (Seasn). “Flavor wise they can add an intense top note or layer of flavor, and functionally bitters add depth and complexity. stimulate taste buds, ensuring every sip feels vibrant and alive. “They can also help to bind—while also accentuating—other ingredients; very much in the same way that seasoning behaves in food.” The bitter truth Not all bitters are created equal. The beauty of bitters lies in their complexity. Each type offers a unique array of flavors that can complement or contrast with other ingredients. “If there’s a flavor you are looking for, you’re going to be able to find a bitters that can match that flavor,” says Caporale. However, one of the most common misconceptions about bitters is equating them solely with Angostura bitters. Angostura is a specific brand
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IN THE GLASS (CONTINUED)
Aromatic bitters The backbone of many classic cocktails, these bitters (like
of aromatic bitters that includes a blend of spices and botanicals offering a rich, warm, and spicy flavor profile with notes of clove, cinnamon, and gentian root. “It’s like if you’re a pastry chef and the only thing in the cabinet is vanilla extract,” says Caporale of the overuse or misconception of Angostura. While Angostura bitters are indeed iconic, they represent just one flavor among many.
Angostura or Peychaud’s) are rich with warm spices such as cinnamon, clove, and nutmeg. Best uses : Classics like Old Fashioneds and Manhattans. Citrus bitters Featuring bright, zesty notes of orange, lemon, or grapefruit, these bitters add a refreshing twist. Best uses: Ideal for light, refreshing cocktails like spritzers or margaritas. Herbal bitters Infused with botanicals like mint, basil, or chamomile, they deliver earthy and grassy flavors. Best uses : Great for gin-based cocktails or herbal teas. Fruit bitters Raspberry, cherry, or peach bitters provide a fruity accent. Best uses: Pairs well with sweeter cocktails. Spice-forward bitters Bold and sharp, with flavors like cardamom, ginger, or chili. Best uses: Adds heat to tropical cocktails like a spiced rum punch. Floral bitters Subtle and aromatic, featuring lavender, rose, or elderflower. Best uses: Adds elegance to champagne cocktails or light non- alcoholic cocktails. Unique and experimental bitters Unusual yet captivating, these may include flavors like celery, coffee, cucumber, or even smoked wood for an adventurous profile. Best uses: Perfect for adventurous creations.
Elevate a classic Old Fashioned (sugar, Angostura bitters, bourbon, and an orange twist) by smoking it. Photo courtesy Ghost Media
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Understanding the flavor spectrum allows you to choose the right bitters for the mood and theme of your event. “Bartenders are always looking to make something that is unique, and the more ingredients they have to choose from the better,” says Lee Egbert (Dashfire Bitters). “I think flavor trends will change and that is where you’ll see more unique flavors that follow those flavor trends, and I think it really helps with bartenders creating a unique menu for their guests and creates a unique experience for them.” A mixology masterclass The cocktail world is all about bitters these days, and bartenders are enjoying the nuance they can achieve with just a dash or two. “Bitters are our spice rack,” said Lucas Ramsey (Eclipse Restaurant) in an article for Sauce magazine. “They can add so many levels of depth and complexity.” For beginners, incorporating bitters into cocktails should be approached gradually. A good rule of thumb is two to three dashes at a time. “A little goes a long way. Too many drops are like getting punched in the face,” says Josh Warrener (The Black Cat). “Think of bitters the way you would extracts because they bring a lot of flavor to a drink,” adds Caporale. “When you are making a spirt- forward drink, and you want to taste that craft spirit, I don’t want to step all over that. There's a lot going on in bitters, so you don’t need to go overboard with it.” Experimentation is key—whether using bitters to add warmth to a whiskey cocktail or a bright citrus note to a gin-based drink, the possibilities are endless.
“Start simple. Use single flavor bitters that have flavors that you’re already familiar with like cinnamon or lavender,” says Egbert. “That will guide what kind of cocktails you can do and once you know the spirit it tastes best with, you can look for cocktails that use that base spirit and then try expanding into different bitters.” “I recommend trying different combinations and brands,” adds Shayne Toscano (Wolfgang Puck Catering). “Sometimes, something you wouldn't expect to work well can surprise you. Each brand has its own profile—some are fruitier, while others focus on spice and herbs. It’s worth experimenting to find which ones you like best in your cocktails.” Today, bitters have also expanded into non-alcoholic cocktails. “Bitters play a big role in the taste of spirit-free cocktails due to them not having much alcohol,” says Warrener. SPICED GALS Recipe courtesy Wolfgang Puck Catering Photo courtesy Lisette Gatliff ingredients 45 ml tequila 22 ml Campari 22 ml Ancho Reyes 15 ml pineapple syrup 1 dash orange bitters Dried pineapple garnish method 1. Combine tequila, Campari, bitters, and syrup in a cocktail shaker with ice. Shake. 2. Pour into a rocks glass, garnish with dried pineapple or orange twist. 3. Enjoy!
A few dashes can completely transform a spirit-free cocktail, bringing harmony to the mix. As the demand for sophisticated alcohol-free drinks rises, bitters have become a go-to ingredient for crafting elevated zero-proof cocktails. Their ability to mimic the depth of alcohol without the effects makes them an essential tool for bartenders catering to mindful drinkers.
Beyond the glass Bitters aren’t only for mixing cocktails; they can be a game-
changer for your entire menu with culinary applications as well (such as marinades, vinaigrettes, and desserts). “It’s very easy to utilize them anywhere you would use an extract,” says Egbert. For example: incorporate bitters like cardamom or coffee into marinades for meats; a dash of citrus or
recipe
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A Tasting Guide for Bitters Bitters can be a little overwhelming due to their intense flavor, so it’s important to approach tasting them with care and attention.
1.
Start with the basics: Begin with a classic aromatic or citrus bitters to get a feel for how they behave on your palate. Smell first: Take a moment to inhale the aroma, as it provides the first clue to the flavor profile. Taste neat: Bitters are highly concentrated. Start by adding a few drops to water or tonic to dilute their intensity and reveal subtler flavor notes and allow it to touch your tongue. Notice the immediate sensations—do you feel bitterness, sweetness, or heat? Sip slowly: Let the bitters linger on your palate. See how the flavors evolve and what kind of aftertaste they leave. Do they become more complex or smoother with time? Experiment with pairings: Once you identify the flavor profile, imagine how it might enhance cocktails or dishes.
2.
3.
4.
(Top) A classic champagne cocktail features an Angostura bitters-soaked sugar cube, champagne (or other sparkling wine), and either a lemon or orange twist. Photo courtesy Ghost Media/Alexander Cross Photography; 24 Carrots Catering & Events served a Mole Old Fashioned (bourbon, mole bitters, cinnamon simple syrup, and orange peel) during a recent event. Photo courtesy Amelia Lyon
5.
grapefruit bitters can bring vibrancy to vinaigrettes or fresh greens; you can even use chocolate bitters to enhance brownies or caramel bitters to amplify panna cotta. “Bitters can also be sprayed on items to give it aroma,” says Egbert, “that helps elevate your senses.” Bitters are small but mighty. They are a testament to the idea that small details make a big difference. They are more than just an ingredient; they’re an experience. By embracing their complexity, caterers can craft menus that are as memorable as they are delicious. So, grab a bottle (or five) and start experimenting. Your clients—and their taste buds—will thank you. “The way bitters can elevate a drink is remarkable—you might taste a cocktail and feel like something's missing, but I can assure you, a few dashes of bitters can perfectly round it out,” says Alexander Greene (Chilled 100 Ambassador). Editor’s note: Dean Mistretta, MBA, CHE, Director of Catering, Decadent Catering and Johnson & Wales University contributed to this article.
Pro tip: Create a tasting grid to document each bitters’ aroma, initial flavor, body, and finish. This will serve as a guide when incorporating them into your menu.
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