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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
CATERSOURCE ■ SPRING 2025
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