State of the Industry 2024
WINTER 2024
State OF THE Industry 2024
2025 Food Trends You’ll Want to Sink Your Teeth Into {04} Any Way You Slice It {08} How COVID-19 Changed Corporate Delivery Catering {34} The Perfect Ending {36}
EDUCATION, NEWS, PRODUCTS & IDEAS FOR PROFESSIONAL CATERERS
contents
VOLUME 22, NUMBER 4 WINTER 2024
COVER STORY
features
04....2025 FOOD TRENDS YOU’LL WANT TO SINK YOUR TEETH INTO A sneak peek of what will be shaping menus in the new year 18.....STATE OF THE INDUSTRY 2024 This year saw a renewed focus on people, personalized experiences, and the planet
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departments 03....FOREWORD The little things 08....ON THE MENU Pizza is consistently a crowd pleaser 16....CONFERENCE NEWS The agenda is now live for Catersource + The Special Event 2025 32....ICA’S THE DISH Blue Elephant’s lobster bake at the ICA Summer Workshop 34....FROM THE CONSULTANTS How COVID-19 changed corporate delivery catering
36....IN THE GLASS Bringing digestifs to your bar program 40....CHEF’S CORNER Growing pains 41....THE C-SUITE Prevent burnout by addressing these four factors 42....CATERING TO DIVERSITY The final farewell: navigating the nuances of funeral catering 48....STEAL THIS Setting the scene
Behind the Cover
Chowgirls Catering showcased several festive holiday cocktails during a menu preview event including the Snow Angel (left), the Cranberry Sauced (center), and the Winter Break (right) as well as two non-alcoholic options, a Grapefruit Rosemary Shrub and a Spiced Cherry Fizz. Turn to page 18 for our State of the Industry 2024 where we touch on the non-alcoholic cocktail trend.
Photo courtesy Lucas Botz
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EDITOR’S NOTE
The Little Things I t is inevitable that we get to the end of a year and look back over accomplishments and failures, wins and losses. Our State of the Industry feature by Amber Kispert, beginning on page 18, will report on the high and low points in 2024 catering. Be sure to check it out for the insight you need as you launch your Q1 2025 season.
Career-wise, I saw myself pass the 10-year mark with Catersource magazine (major win!) in June. Honestly, it is the longest I’ve ever stuck with a job and I feel a great sense of accomplishment that I’ve been at the helm for so long. The magazine has gone through many iterations but the goal (which you can read on our cover) has always been clear: Education, News, Products & Ideas for Professional Caterers. One element on our cover, however, is absolutely new with this issue. After multiple decades we have refreshed our Catersource “flag.” We are Catersource with a capital ‘C’ now and the font used is called Aleo. It’s perhaps a near-unnoticeable thing to most of you, but we love the new look. Speaking of new looks, six months or so after I started my job as editor, I was asked to assist with the redesign of our website, catersource.com. It was painful... I’m not going to lie. The result was a site that worked well for many years, but it became clear as technology evolved that it wasn’t keeping up with the needs of our community. The past few months we finally (finally!) had the opportunity to do a top-to-bottom website refresh. Though I loathe to repeat myself, it was painful... I’m not going to lie. But the result—we are absolutely delighted. Everything about it is an improvement, from SEO to how articles are displayed, and the ease in uploading content, slide shows, ads, and videos (i.e., our daily work) is more intuitive. I encourage you to go to the site and give it a look. If you find something awry, let us know—we are still working the bugs out, of course. Wishing you the happiest of seasons and thank you for reading and supporting Catersource magazine. See you in 2025!
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.
Kathleen Stoehr, Director of Community & Content Strategy
WEBSITES catersource.com specialevents.com leadingcaterersamerica.com informaconnect.com/catersource-thespecialevent/ informaconnect.com/art-of-catering-food/ CONTRIBUTORS International Caterers Association, Anthony Lambatos, Robin Selden, and Paul Neuman
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 Managing Director Melissa Fromento, melissa.fromento@informa.com Ad Operations Specialist Lauren Loya, lauren.loya@informa.com
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. ©2024 Informa Connect Foodservice Group. All rights reserved.
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2025 FOOD TRENDS YOU’LL WANT TO SINK YOUR TEETH INTO G et ready for a deliciously adventurous 2025! This year, the food scene is exploding with bold flavors, innovative ingredients, and playful takes on familiar dishes. In 2025, food is about exploring, savoring, and daring to try the unexpected. Here’s a sneak peek of what’s on the plate for 2025, and then head over to Catersource’s website for a deeper look at each of these trends. —Amber Kispert
From crispy grains and granola to sprouted and fermented nuts to roasted chickpeas and mushroom chips, now more than ever, diners are looking to enhance their meals with the addition of texture. CRUNCH TIME
DUMPLING DELIGHT
EGG-CELLENT
With their endless variations in fillings, wrappers, and cooking styles, dumplings are the ultimate versatile dish, reminding people of family gatherings, celebrations, and cultural heritage.
Eggs are set to be a major food trend in 2025, capturing global interest due to their versatility, nutritional profile, and adaptability to various diets. Plus, they’re comforting.
(Crunch Time) Roasted cauliflower, currants, and pine nuts. Photo courtesy Diwas Photography; (Dumpling Delight) Xian Lamb Siu Mai. Photo courtesy Royal Palms Dim Sum Club; (Egg-cellent) These over-the-top paninis include all of the breakfast classics—cheese, sausage, and eggs—all on a cinnamon roll. Photo courtesy General Mills Foodservice
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CRAZY FOR COTTAGECORE
BACK TO OUR ROOTS
Heritage and indigenous ingredients are gaining newfound recognition and popularity, as chefs and food enthusiasts alike embrace the rich cultural histories and flavors these ingredients bring to the table.
Seeds and honey are riding the wave of the cottagecore movement, as people lean into the romantic, rural-inspired lifestyle that embraces simple, natural, and self-sufficient living.
PRIORITIZING PROTEIN
MANGO MADNESS
Unique and alternative proteins are making waves as people seek sustainable, nutritious, and creative options to traditional meat.
Known for their vibrant color, tropical sweetness, and juicy texture, mangoes are now being celebrated as both a refreshing snack and a versatile ingredient in everything from cocktails to desserts and even savory dishes.
(Back to Our Roots) Saxifrage is an edible plant with a crisp, juicy, and refreshing mild flavor. Photo courtesy Alan Bergo; (Crazy for Cottagecore) Truffle Honey Ricotta Jar. Photo courtesy Kayla Denae; (Mango Madness) Mango mousse with jumbo lump crab, Regia Ova caviar, arugula oil, and micro greens. Photo courtesy Buzz Orr Multimedia; (Prioritizing Protein) Chicken liver mousse tartlet. Photo courtesy Gate Gourmet
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MAKING A SPLASH
International snacks will be bringing bold flavors and cultural flair to snack tables everywhere, offering a delicious way to explore diverse food traditions with every bite. SNACK ATTACK
With the continued popularity of seaweed and the increasing interest in harvesting readily available aquatic plants for more- sustainable sources of protein and nutrients, the tide is turning toward foods made with more sea and freshwater greens.
STRIKING A SOUR NOTE
TEA TIME
There’s tea talk everywhere you turn—both in flavor popularity, new steeping formats, and new products like plant-based milk teas and sparkling teas.
Sourdough is being utilized in both traditional and innovative ways—pizza crusts (turn to page 08 for a deeper look at pizza), flatbreads, brownies, crackers, and more—with customers looking for the benefits and flavor that sourdough offers.
(Making a Splash) Crispy karaage chicken with Nappa seaweed slaw. Photo courtesy Eatertainment Events & Catering; (Snack Attack) French-inspired snack buffet. Photo courtesy Culinary Canvas; (Striking a Sour Note) Turkey croquettes with sourdough stuffing. Photo courtesy Eatertainment Events & Catering; (Tea Time) Afternoon tea. Photo courtesy Sergio Zacchi
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SNACK ATTACK
BLOCKS WIND & KEEPS FOOD WARM DECORATIVE CHAFER WIND GUARDS SEE VIDEO BUY NOW
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STRIKING A SOUR NOTE
TEA TIME
ON THE MENU By Amber Kispert
Y
This Potato Pizza from Mangia Catering is topped with sharp white cheddar, parmesan and mozzarella cheeses, russet potatoes,
red fingerling potatoes, smoked paprika, rosemary, and hot honey. Photo courtesy Idaho Potato Commission
O nce considered merely a casual dining option, pizza has evolved into a gourmet experience with endless possibilities for customization. For caterers looking to innovate and elevate their offerings, incorporating pizza into events and menus can be a game-changer. “Pizza just has this way of sending shivers of shock and awe through guests,” says Christie Altendorf (D’Amico
Pizza is consistently a cost-effective and convenient crowd pleaser at events
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Catering). “Just imagine their eyes lighting up with surprise as pizzas are marched out of the kitchen—they really hold a special place for people. “Plus, the most beautiful thing about pizza is its versatility; there’s something for everybody.”
A look at pizza’s popularity
According to Datassential , pizza is consumed regularly, with two-thirds of consumers having had pizza within the last week (that equates to a staggering 30 billion pizzas devoured annually). Datassential FLAVOR goes so far as to say that it’s America’s number one food, stating that virtually 100% of consumers know of pizza and nearly as many (91%) say they love it or like it, making it one of America’s favorite foods. “Pizza is everywhere again and it’s such an easy and fun thing that just about everyone in the room enjoys,” said Michael Stavros (M Culinary Concepts) during a session on trends during Catersource + The Special Event 2024. In fact, 83% of Americans eat pizza at least monthly, whereas 44% eat pizza weekly, and 30% of menus feature pizza as an entree course, according to General Mills Foodservice. “Pizza is no longer a trend, it’s truly the way Americans prefer to eat a lot of the time,” Altendorf says. “It’s comforting, it’s accessible, and it’s recognizable. But now, it’s also about presenting something in a way that is mind blowing and unique.” A good crust is a must A good pizza begins with the crust. According to a nationwide survey conducted by The Harris Poll and commissioned by General Mills Foodservice, 91% of Americans
Primal Alchemy has hosted pizza pop-ups. Photo courtesy Primal Alchemy
agree that a bad crust can ruin a pizza. Additionally, more than three- quarters of Americans (80%) say they would pay more for a pizza with a high-quality crust. “A good crust is the heart of any great pizza, yet it can be a challenge for many pizza makers to get consistent and quality results,” said Tom Santos (General Mills Foodservice) in a press release. So, what makes a high-quality crust? According to General Mills
Foodservice, diners judge a pizza crust on taste/flavor, thickness, texture, color (golden brown), and char. In terms of preferred texture, a good crust should have a dual texture of crispy on the outside and airy on the inside (33%). “The crust is there as a vehicle to get it to your mouth,” says Chef Paul Buchanan (Primal Alchemy). Chefs are also innovating by introducing alternative crusts crafted from cauliflower, sweet potatoes,
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ON THE MENU (CONTINUED)
New York • Distinct chew • Large foldable slices • Holds shape, no sagging Traditional American Hand Tossed • Hand stretched and tossed • Non-uniform crust • Lean soft dough on inside; flat, crispy crust Sicilian • Thick rectangle shape • Focaccia spongy texture • Thick tomato sauce Deep Dish • Thick golden crust • Crispy on the outside, fluffy on the inside Detroit Crust Styles
chickpeas, beetroot, spinach, and many more veggie options, further expanding the array of choices available (especially for those looking for gluten-free options). Whether it’s store-bought or hand-made, the crust is the heart of any pizza, which is why perfecting it is such a labor of love for chefs; they have to roll the crust thin and large enough, they have to ensure that it doesn't stick (sprinkling corn meal underneath the pizza before stretching it out is universally agreed upon as the secret to success), and the crust has to be sturdy enough to hold up to the toppings. “A great pizza crust starts with quality ingredients and proper handling,” says Chef Kevin Relf (General Mills Foodservice). Top it off While there’s nothing wrong with pizza’s tried-and-true toppings such as pepperoni or sausage, more chefs and caterers are venturing into unconventional territory when thinking about how to top off their pizzas. “I would say the topping experience is ever changing,” says David Lombardo (Lombardo’s Hospitality Group and Bardo’s Pizza). “From buffalo chicken to lobster and shrimp, you can really put anything on a pizza and have fun with it!” According to Pizza Today’s 2024 Pizza Industry Trends report, vegan meat and cheese alternatives; sweet and hot pepper varieties; Mexican-inspired meats like birria, chorizo, and carne asada; as well as caramelized and pickled vegetables are the hottest trends in toppings for 2024. “A pizza is different every single time because of the ingredients,” Buchanan says. “No two pizzas are the same because you want it to be an individual expression every single time—you don’t want it to be generic.” Let’s take a deeper look into some of the trends shaping pizza toppings. Globally-inspired ingredients More than two-thirds (70%) of operators indicated that they are experimenting with globally inspired pizza ingredients more than they were two years ago, according to Technomic’s 2023 Pizza Study. “Every culture has something that’s similar to a pizza,” says Chef de Cuisine Andy Dombrowski (Cowell & Hubbard) in an article for US Foods. “I think pizza is the gateway to everything; no matter what culture you’re from, everybody loves pizza.” The new age of pizza is fusing the Italian classic with international cuisines. Think Greek lamb gyro pizza with tzatziki on a pita crust; an elote pizza topped with street corn, Mexican crema, and cilantro; or how about a pizza topped with yellow vegetable curry, a mozzarella and provolone cheese blend, crispy chickpeas, and spicy cilantro chimichurri?
• Focaccia-like crust with pronounced chew • Topped with brick cheese spread to the edges • Sauce spooned lengthwise Neapolitan • Made with “00” flour • Airy edged crust • Topped with San Marzano tomatoes, buffalo mozzarella cheese, and basil California Style • Combines New York and Neapolitan style crusts • Thick or thin • Gourmet style pizza characterized by nontraditional toppings Chicago Deep Dish • High-sided crust one to two inches high • Ingredients in reverse, with slice of mozzarella lining the dough followed by toppings Tavern • Thin and crispy, cracker-like • Cut in to three- or four-inch rectangles
Information above courtesy General Mills Foodservice
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Top 20 Pizza Toppings in the U.S.
1. 2. 3. 4. 5. 6. 7. 8. 9.
Pepperoni Sausage Mushroom Extra Cheese Bacon Chicken Onion Red/Green Bell Pepper Ham Black Olives Meatballs Canadian Bacon
D'Amico Catering offers a Broccoli & Ricotta Pizza (baby spinach, mozzarella, provolone, and ricotta cheeses, steamed broccoli florets, salt, pepper, pesto cream, lemon juice, and chopped pistachios). Photo courtesy Travis Anderson Photography
Indulgence redefined When tasked with choosing between healthy and indulgent, many consumers are looking for the best of both worlds. “Pizza is great, but guests sometimes feel it’s not a ‘healthy’ enough option for them,” Lombardo says. According to Datassential’s 2024 Pizza Keynote report, half of all consumers surveyed (51%) agreed equally that pizza is an indulgent meal, and that they prefer pizza made with healthy ingredients. In response to the new trend in health-conscious and specialized diets, the pizza landscape has evolved to embrace dietary diversity, with gluten-free, dairy-free, and vegan options in meats and cheeses. Healthy options are now widely accessible, catering to a broader spectrum of customers. Another popular trend is to top pizzas with local, farm-fresh vegetables. “All of those little things you could add to a salad you can probably put on a pizza,” Buchanan says. “Also, think about any ingredients that you have on hand for other orders; for a caterer there’s always leftover amounts of things, and those are the perfect things for pizza because I may have nothing else on my menu that is going to call for that, but you can put anything on a pizza—the combinations are endless.” The finishing touch Now that we have the crust and the toppings, all that’s left is the finishing flourish: the dips, sauces, and drizzles. This is where sweet toppings like hot honey, balsamic glazes, fig
10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20.
Jalapeño Pineapple Beef Basil Banana Pepper Fresh Garlic
Tomato Spinach
Information above courtesy Pizza Today
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ON THE MENU (CONTINUED)
(Top left) During the Minnesota Bride Best of 2024 Awards (held at Equestria West at Bavaria Downs) D’Amico Catering featured a Margherita Pizza, a Sausage & Cipollini Onion Pizza, and a Pepperoni & Hot Honey Pizza. Photo courtesy Laura Alpizar Photography; (Below) Rosemary & Rye Catering offers a live action pizza station. Photo courtesy Rosemary & Rye Catering
24 Carrots Catering & Events’ custom pizza station features four pizzas, each crafted on-site and baked in their pizza oven. Guests enjoy watching their chefs in action, creating an interactive and d experience. Photo courtesy Ashley Paige
jam, and maple syrup or savory drizzles like basil, chive, or chili oil and siracha can bring a pizza from exceptional to extraordinary. “The things we are drizzling on the pizza are really fun,” Altendorf says. “How can we add an extra layer of kick and flavor?” Rising to the occasion As you prepare to make pizza a star at your next event, remember that it’s not just about serving a meal—it’s about creating memorable experiences that leave guests raving and coming back for more.
One way to make pizza the star of the show is to bring a pizza trailer (or in some cases a pizza bus) onsite for a chef action station where guests can serve themselves from a buffet. Create an interactive experience with a pizza-making station where guests can customize their own pizzas. Provide a range of fresh ingredients, including high-quality cheeses, cured meats, and seasonal vegetables. This adds a fun and engaging element to any event. “These pizza stations are more than just about eating—they’re all about entertainment,” says Carizza Rose (24 Carrots Catering & Events*). “Guests get to see the dough being spun, toppings carefully arranged, and
pizzas whisked into the oven, to be served golden and ready to enjoy; it’s the perfect blend of personalization and pizzazz, creating memories as mouthwatering as the pizzas themselves.” This live-action cooking adds a captivating element to your event, making the food service part of the celebration itself. Or why not allow each table to put in a pizza order, and then deliver their customized pie right to the table? “Sometimes I think weddings can be too stuffy, so you can surprise them and have something common and universal,” Buchanan says. “It's not really a plated item because pizza is to be shared by everybody—it's much
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(Video) 24 Carrots Catering & Events offers a custom pizza station during their events. (Social Media Credits) Lead Planner & Signage Designer: @mikala_mongeamoreevents; Lead Planner: @mongeamoreevents; Assistant Coordinator: @taylor_mongeamoreevents; Venue: @oakcreekevents & @oakcreekgolf; Catering + Bar: @24carrotscatering; Rentals: @sigpartyrentals; Specialty Rentals: @townandcountry_eventrentals; Beauty Team: @beachbridalbeauty; Mini Desserts + Groom’s Cake: @honeyandgather; Italian Cake: @poulsbakeryoc; Groom: @brandonmoshenkoo; Bride: @eeecopp_ ; Photography: @ashleypaigephoto; Videography: @pressfilms; Florist: @thebloomoftime; Coffee Vendor: @moonwoodcoffee; Stationary: @papermintpress; Live Painter: @artbybiancaga; Candling: @carinafloral; Content Creator: @2.adventure.capturing; Bridal Salon: @styledbytc; Wedding Dress Designer: @watters; Bridal Shoes: @dolcevita (Below) Brickfire Pizza refurbished an old school bus into a mobile pizza oven where they bring pizza buffets to myriad events, including weddings. Photo courtesy Studio Veil
r delicious s can delicious
more interesting to do family style.” If bringing a pizza oven onsite is beyond your company’s capabilities (or if your venue isn’t suitable for this), Buchanan suggests par-baking your pizzas ahead of time in your kitchen and then finishing them onsite with a portable Roccbox or small tabletop pizza oven. “It takes one minute to put on the ingredients, one minute in the oven, and one minute to cut and present it,” he says. Pizza as a passed appetizer or late- night snack is always a crowd pleaser, and don’t forget about outside-the- box ideas such as breakfast or dessert pizzas.
“For a bit of bite-sized brilliance, we offer tray-passed gourmet pizza slices—mini masterpieces that are sure to mingle as effortlessly as your guests,” Rose says. In terms of how many and what size pizzas to make for an event, Lombardo and Buchanan suggest one 12-inch pizza per person. There will most likely be leftovers, so provide pizza boxes for guests. You can even take it one step further and provide custom pizza boxes, such as with the couple’s name for a wedding, or a company logo or branding for a corporate event. Also, don’t forget to consider what will be served alongside the pizza (if it’s the main course and not
an appetizer or late-night snack). The classics are of course salads, breadsticks, and chicken wings. “I think most anybody would be happy at any event with that,” says Buchanan. “Maybe it’s just what we’re used to, but I don’t associate pizza with roasted baby carrots or mashed potatoes or anything like that.” In terms of display and presentation, play into the pizza aesthetic by decorating buffet tables with peppers, tomatoes, artichokes, and lemons or use red and white checkerboard tablecloths evoking pizzeria vibes. You could even use cans of tomato sauce as risers to give the pizzas height.
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ON THE MENU (CONTINUED)
recipe
ingredients BALSAMIC CHERRY & BURRATA PIZZA Recipe courtesy D’Amico Catering Photo courtesy Travis Anderson Photography
1 ea. pizza dough or crust of your choice 1 cup baby spinach ⅓ cup mozzarella and provolone cheese 2 T ricotta cheese 2 T shaved red onion 3 T macerated Bing cherries (recipe at right) Pinch of Kosher salt Pinch of ground black pepper 2 oz burrata ingredients for finishing method 1. Hand toss dough into approximately 10" circle. 2. Build pizza by evenly distributing the ingredients in order listed. 3. Remove the pizza and carefully place burrata ball in the center of the pizza. Return to oven for 90 seconds, just until it starts to melt. 4. Cut into six even slices and garnish with basil, pistachios, and balsamic glaze. 5. Serve on pizza plate. 2 tsp balsamic glaze 1 T basil, chiffonade 2 T chopped pistachios
ingredients 4 cups frozen Bing cherries 1 cup balsamic vinegar ¼ cup granulated sugar method 1. Whisk sugar and vinegar together in a bowl. Place MACERATED BING CHERRIES
cherries in half gallon container, add balsamic/sugar mixture and sink cherries in it. 2. Allow to macerate for a couple hours or longer. You can reuse the mixture a couple of times.
“Pizza just has this way of sending shivers of shock and awe through guests; just imagine their eyes lighting up with surprise as pizzas are marched out of the kitchen—they really hold a special place for people.” —Christie Altendorf
Be cautious when bringing pizza to your catering menus though, because there is plenty of room for error (i.e., burns, not enough cheese, too many ingredients causing the pizza to get soggy, etc.). “Maintaining the perfect pizza at events presents its own set of unique challenges,” says Barbara Brass (Wolfgang Puck Catering). “Keeping it hot without compromising quality is a balancing act—some heating methods leave the crust soggy, while others dry out the toppings. Then there’s the issue of temperature; some solutions just don’t keep the pizza hot enough to capture that fresh-from-the-oven appeal. Despite its simplicity, pizza can be surprisingly finicky when it comes to preserving its ideal texture and flavor. These hurdles highlight the skill and precision required to serve pizza that’s as good hours into an event as it is the moment it’s made.”
“It’s a simple process cooking pizza, but many things can go wrong,” adds Buchanan. “Building a pizza is an art, so it’s a talent that you get better at every time; test it out on yourself first to make sure that you can do it. You could even have a pizza party for your staff and do it that way.” Pizza’s adaptability makes it an ideal choice for modern catering. Embrace this beloved dish with creativity and finesse, and watch it become a standout feature of your catering offerings. “Pizza brings people together,” says Buchanan. *24 Carrots Catering & Events 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.
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CONFERENCE NEWS
by Amber Kispert
Photo Courtesy Visit Lauderdale
Conference news
Don’t miss your opportunity to learn from the best and register today. In the conference session area of the website, you can search by track, conference, or association to find the sessions you're looking for. Start your week early by attending Art of Catering Food,
It's Official! The Agenda is Now Live for Catersource + The Special Event 2025! Check it out here and be sure to sign up for updates on this year's show. Catersource + The Special Event, February 24–27, 2025 in Fort Lauderdale, FL will provide support and reimagined possibilities when you need it most. Always designed to inspire and deliver the necessary skills and tactics needed to succeed, Catersource + The Special Event 2025 will provide you with an unmatched opportunity to learn and network. And this year’s conference program is no different; it will feature strategies and original ideas transforming the catering and event industry.
two packed days (February 23–24, 2025) of chef-forward sessions that promise to inspire and elevate the work you do, be it on-prem, off- prem, from large festivals to intimate weddings to corporate
fundraisers. Taste samples as chefs demo the cuisines on stage, ask questions, and network with other chefs from around North America during breaks, lunches, and an end-of-day happy hour. Chef Eric LeVine will deliver this year’s keynote session.
(Chef Eric Levine) Photo Courtesy Moe Morales Photography LLC
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Former White House Director of Events Laura Schwartz interviews Chef Robin Selden.
Introducing our 2025 Keynote Speakers! Are you ready for some
Unreasonable Hospitality? Have an amazing start to your Wednesday morning by joining author, producer, and restaurateur Will Guidara as he discusses how to care a little bit
more and try a little bit harder with his lessons in service and leadership he learned over the course of his career in restaurants. No matter whether you are in events or catering, you will leave with nuggets of inspiration to bring back to your work. Guidara will be signing copies of his book after his keynote. Brett Culp is an acclaimed documentary filmmaker whose
Art of Catering Food 2024
work inspires audiences to embrace change, empower others, and spark innovation. His short "StageStory" appearances have captivated the
CS+TSE audiences in past years. This year, join him as he takes his storytelling even further with his first keynote address at the 2025 show! Register now to join us this February in Fort Lauderdale!
Get ready for Catersource + The Special Event 2025!
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CATERSOURCE
2024 STATE OF THE INDUSTRY
This year saw a renewed focus on people, personalized experiences, & the planet By Amber Kispert
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The catering industry is experiencing a period of dynamic transformation. From adapting to evolving consumer preferences to embracing technological innovations, caterers are navigating a landscape that is both challenging and brimming with potential. As 2024 comes to a close, it’s clear that the industry is in a state of flux, influenced by a range of factors from economic conditions to shifting social trends. “Our clients all wanted to believe in a brighter future and the general shift was to move to booking events further out, but there was still some trepidation and unease as to how the landscape would look in the next months,” says Sebastien Centner (Eatertainment Events & Catering). “We had to understand this frame of mind and empathize with it, not fight it, to give our clients the confidence to
feel supported by a partner, not just a supplier.” Let’s take a look at the trends, challenges, and opportunities that have shaped 2024. Table of Contents 1. Survey says... 2. Operations outlook 3. The crucial case for company culture 4. Sustainability in 2024: a green revolution 5. Talking trends 6. Technology means streamlining
7. Inclusive business 8. Turning the page
(Clock-wise starting at top) The incorporation and importance of cultural backgrounds are becoming essential. Shown: This intercultural wedding (from Events by Ayesha) between two grooms from different backgrounds (Indian-American and Midwestern) featured whimsical elements from the couple’s collection of curios. Photo courtesy Forever Photography; A prom-themed corporate holiday party from Vibrant Table Catering & Events featured a warm and hearty winter menu menu and kitschy nods to the school dance experience. Photo courtesy Evrim Icoz Photography; Dish Food & Events’ ACE-nominated 420-person wedding featured a Mediterranean- inspired menu that highlighted the area’s local produce and featured many ingredients from the venue, such as heirloom tomatoes, potatoes, and peppers. Photo courtesy Corbin Gurkin
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Which business sector have you garnered the most business from thus far in 2024? Corporate events Weddings Social gatherings
35% 24% 16% 11%
SURVEY SAYS...
Fundraisers Associations Festivals Other
5% 3% 6%
What are the greatest professional challenges facing you in 2025? Labor shortage/lack of skilled labor 57%
Earlier in the third quarter, Catersource released a survey to our readership. Let’s first look at the questions we asked, and some of the interesting responses we received, and then we will move into the overall Catersource State of the Industry 2024. Who responded to our survey? • 38% identified as Owner/CEO • 19% as Sales/Marketing • 18% as Director/VP • 15% as Event Planning & Staff • 7% as Culinary • 3% as CFO Interestingly, 20% noted that they have been in the events industry for 10–14 years, 19% have been in the industry for 15–20 years, and an impressive 42% have worked in the industry for more than 20 years. This year’s survey looked at everything from staffing to challenges to trends to client requests. Take a look at the accompanying data to hear from your peers on what they encountered this year. How many events of any kind have you been contracted for in 2024?
An uncertain economy Reduced client budgets Increased competition Shorter lead times Demonstrating the value/ROI of special events Dealing with procurement/ purchasing (supply chain) issues Coping with new technology Consolidation of client base Lack of a career path at my company Issues I personally face surrounding DE&I Other
54% 52% 32% 30% 21%
21%
17% 15% 14%
6%
6%
What has been the most concerning for your company in 2024? Cost of goods and services
10% 15% 15% 8% 10% 42%
Less than 25 25 to 50 51 to 75 76 to 100 101 to 200 More than 200
33% 28%
Staffing live events appropriately in all areas Client budget constraints Supply chain issues Other
26% 8% 5%
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Catersource State of the Industry 2024
“The catering industry in 2024 was hopeful. With the pandemic wreaking havoc on hospitality that had long-lasting ramifications, 2024 was a year where many organizations were able to settle into what felt something like a new normal. With that normalcy on our side, hope for more stability in the future was able to grow.” —Christie Altendorf
What catering styles or requests were highly requested throughout 2024? Buffet
What key steps are you taking in 2025 to improve your business? Focusing on more profitable business, moving away from less profitable business Marketing more aggressively 60% How does the 2024 projected profit compare to 2023? More than in 2023 About the same as in 2023 Less than in 2023 43% 32% 25%
61% 52%
Grazing and other charcuterie-style boards & tables Action stations Bar service Plated meals Butler passed Compostable or recyclable products only Family style & shared plates Individually packaged to-go items or boxes Immersive/interactive catered experiences Farm-to-table Food trucks Zero waste events Pairing menus Open-fire cooking Increased interest in unique or
52% 46% 46% 42% 32%
31% 23%
52% 49% 46%
Broadening my client base Seeking more work from my existing client base Increasing staff training Creating events for smaller budgets Forming partnerships with other event professionals Adding new staff Adding new technology capabilities Demonstrating the value/ROI for my events Adding services Other
23%
41% 39%
21% 19% 15% 13% 12% 10%
36%
34% 34%
mismatched vessels Synchronized service Vertical food stations
33%
10% 8%
27% 5%
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Proof of the Pudding’s staff preps in the kitchen in advance of the ACE-winning corporate event, Standing the Test of Time. Photo courtesy Amanda Mazonkey
Operations outlook The post-pandemic boom may still be in effect (45% of survey respondents saw an increase in events over 2023 while 26% did not see any change), but now the industry is settling into its new normal. “The catering industry in 2024 was hopeful,” says Christie Altendorf (D’Amico Catering). “With the pandemic wreaking havoc on hospitality that had long- lasting ramifications, 2024 was a year where many organizations were able to settle into what felt something like a new normal. With that normalcy on our side, hope for more stability in the future was able to grow.” For starters, planning timelines are getting shorter and shorter. Whereas previously caterers had months to plan and execute a corporate event, today they are being tasked to turnaround in mere weeks, and in some extreme cases, even days. In fact, 30% of survey respondents cited this as one of their greatest challenges in 2024. “It seems to be the year of last-minute booking requests,” said Betty Kalin (Dish Food & Events) during an operations roundtable with the International Caterers Association. “It’s not economic uncertainty anymore,
Miniature Quesabirria Grilled Cheese sandwiches from 24 Carrots Catering & Events. Photo courtesy Amelia Lyon
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Catersource State of the Industry 2024
though there may have been an element of that during the pandemic; now what’s really driving the shift is the change in our consumer base and the focus on convenience. Our clients can order anything on their phone, and have it delivered within a matter of hours or within a matter of days, so why not catering? We must decide what is most important to us and what is operationally possible.” “This shift required caterers to be flexible and fast in order to accommodate shorter lead times,” adds Michael Stavros (M Culinary Concepts). “For many in the industry, the rapid response to these bookings became a crucial part of the business model.” Meanwhile, costs have risen— everything from staffing to food (28% of survey respondents expect expenditures to increase by an average of 10% in 2025). Caterers are now juggling the need for efficiency while delivering high-end service in an environment where every decision costs more than it used to. Striking the balance between customer experiences and managing costs is more critical than ever. Caterers are navigating these challenges by optimizing their supply chains, exploring cost-effective ingredient alternatives, and offering flexible pricing options. In response to economic pressures, many caterers are also diversifying their services. “The best part of the year is that brief moment when I can look back at what we have accomplished, and plan for the future. Numbers don’t lie, but if you don’t listen closely, they can definitely bamboozle you,” said Craig Cooper (Pinx Catering) in an article for Catersource . “At the end of the year or quarter when you have a moment, take a deep dive into your numbers to understand where your bread is buttered. You will be shocked to find how much money was left on the table. Once you look and you identify the opportunities, make a plan and work that plan.”
The team from Marcia Selden Catering & Events can frequently be found exploring together during off-site conferences, such as Catersource + The Special Event. Photo courtesy Marcia Selden Catering & Events
The crucial case for company culture Despite improvements in the overall economy, labor remains a critical issue in the food and beverage industry with nearly a quarter (23%) of the industry expressing concern over shortages today, according to Expert Market’s food and beverage report survey. Additionally, 82% of businesses are actively seeking new hires, highlighting the long-term difficulty of staff recruitment, retention, and training, according to the survey. This is particularly acute in hiring skilled culinary roles like chefs and cooks who represent 30% of open roles across the industry. To put this in perspective, 19% of respondents to the Catersource survey indicated that the number of employees has decreased since this time last year, whereas 44% of respondents didn’t see any change. In fact, 57% of survey respondents said labor shortage/lack of skilled labor was their biggest challenge in 2024.
Many caterers have implemented training programs (41% of survey respondents said increasing staff training will be a focus in 2025) aimed at attracting and retaining talent, as well as an increased focus on employee well-being and work-life balance. Companies are seeking to create supportive work environments through strategies such as flexible scheduling, competitive wages, and opportunities for career advancement. “The challenge now is how we evolve our training and culture to meet these expectations while maintaining high standards for clients,” says Chris Sanchez (LUX Catering & Events*). “Retention is crucial, and it hinges on continuous training, mentorship, and a shared sense of core values. It’s about fostering accountability, ownership, and teamwork to navigate the shifting dynamics together. Success comes when teams are fully aligned and moving forward as one.” This is where things like the “family meal” have become such an asset within the hospitality industry.
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Holistic well-being improvement programs are also being implemented, which will quickly amount to a better work environment and satisfied customers. An employee wellness program can serve as a key differentiator and critical means of long-term staff retention. In fact, 79% of employees indicated that they would leave a job for one that supported their well-being, said Anthony Lambatos (Footers Catering) during a session on employee well-being during Catersource + The Special Event 2024 (turn to page 41 for Lambatos’ thoughts on employee burnout). “We need to start valuing people for more than the job that they do,” said Lambatos. “It’s not so much a work- life balance anymore, but a work-life blend. I don’t think ‘Personal Anthony’ stays behind and ‘Professional Anthony’ shows up and is ready for work—we need to hold space for both because they are equally important.” These programs aim to promote healthy lifestyles, prevent illness and injury, and improve employee morale and productivity. Studies have shown that 80% of employees at companies with robust health and wellness programs show increased employee engagement. Sustainability in 2024: a green revolution One of the most noteworthy trends in 2024 was the industry’s commitment to sustainability. “As you all know, the new trend supposedly is sustainability,” said Dana Buchanan (Primal Alchemy) during a session on zero-waste events at Catersource + The Special Event 2024. “While we love the fact that it’s a new trend, we don’t like the fact that it might only be a trend—we want it to remain permanent.” Throughout 2024 caterers increasingly prioritized eco- friendly practices, everything from sourcing local and organic ingredients to minimizing food waste (32% of survey respondents indicated that compostable or recyclable products were one of the most requested trends in 2024). Many catering companies implemented composting and recycling programs, aligning with consumer demand for environmentally responsible practices. This shift not only appeals to eco-conscious clients but also improves operational efficiency, demonstrating that sustainability can enhance profitability. “Putting on green events isn’t going to necessarily cost us more green,” said Chef Alyson Zildjian (Zildjian Catering and Consulting) during a session on green events at Catersource + The Special Event 2024. Numbers don’t lie, and 57% of consumers say sustainability practices at least somewhat influence their choices when dining away from home.
During Parléview’s Innovate Canada (which won the Gala Award for Sustainability in Events) guests were served meals with locally- sourced ingredients, including fully vegetarian lunches. Photo courtesy Destination Canada/Johnson Studios
Chef Alyson Zildjian (Zildjian Catering and Consulting) is a committed leader in green business practices and her dedication to sustainability extends beyond the kitchen, teaching and educating the community on the benefits of reducing our impact on the planet. Her passion for clean food leads to supporting local farms and sourcing local and seasonal food. Photo courtesy Zildjian Catering and Consulting
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Catersource State of the Industry 2024
The personal touch Today’s clients are seeking more personalized and customized catering experiences. Whether it’s a corporate event, a wedding, or a private party, guests want menus that reflect their unique tastes and preferences. Events are experiences, and these days, those experiences need to be filled with dramatic flair. Every aspect of the event should be entertaining. “Really get to know your clients and listen to what they’re saying and find a way to bring it to life because one size does not fit all,” said Susie Perelman (Mosaic) during a session at Catersource + The Special Event 2024. This year clients were seeking customized menus that reflect individual tastes. The incorporation and importance of cultural backgrounds are also becoming essential. This trend extends beyond just food; caterers also embraced experiential dining (more on that next), incorporating elements like interactive food stations, chef demonstrations, and themed events. “Clients rely on us to help tell their story through thoughtful design and curated experiences,” says Sanchez. “From branded stir sticks with company values to custom cocktail napkins featuring quotes from the founder, it’s the little details that leave lasting impressions.”
Environmental concerns are no longer a niche consideration but a mainstream expectation. “Sustainability is no longer optional—clients are demanding it in every aspect, from zero-waste initiatives to eco-friendly décor,” says Sanchez. “They want luxury, but they want it with a conscience.” One third of consumers say they will pay a premium for sustainable products. Operators should prepare for demand to grow and for sustainability to become the expectation and not the exception. As awareness and demand for eco-friendly practices continue to rise, innovation in this field will likely lead to even more solutions. Adopting sustainable practices will allow caterers and event organizers to make a significant positive impact and play a crucial role in fostering a healthier planet while delivering exceptional experiences. “By modeling what’s possible, we pave the way for everyone to adapt a green mindset,” said Zildjian. Talking trends This year saw several new trends (and a few continuing trends) take hold of the catering industry. Here’s a look at a few that helped to define the year (turn to page 04 for a sneak peek of what food trends to expect in 2025).
TOP TRENDS OF 2024 We asked, you answered! Here are the top trends that took the spotlight throughout 2024 according to the Catersource State of the Industry survey.
Dietary restrictions and/or allergies Composed small plates Grab and go Premium cocktails and mocktails
Finger foods Global flavors and the incorporation of bold spices and ingredients from regions like Africa, Southeast Asia, and Latin America High-level décor and upscale presentation of food
Eco-friendly practices (such as compostable materials and reducing single-use plastics) African-inspired food Chef-attended stations Charcuterie boards and family-style Locally focused menu items Comfort food with a twist Dessert bars Heavy appetizers in place of a full sit-down Family-style service
Martini bars Burrata bars More personalized menus Lower headcounts, but not lower budgets
Korean and South Asian flavors Simple, basic, traditional foods Snacks Walking action stations
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Catersource State of the Industry 2024
Sharing an experience In all aspects of life, we’re demanding bigger, better, more vibrant experiences that we won’t forget—and why should the food we eat be any different? We’re in an era of sensory overload, and it’s time to lean into that. Diners are keen to see chefs tear up the rulebook and experiment more—they want wild fusion and a no-holds-barred approach to the dishes they see on the menu. The future of dining is about seeing food as a form of escapism, a vision that is achieved through the need to surprise and challenge diners with sensorial dishes that are designed to delight. “One of the biggest wins has been meeting the demand for personalized, story-driven events—clients want experiences that feel unique, and we’ve delivered that through creative, tailored menus and setups,” says Lauren Eck (Wolfgang Puck Catering). “Clients are looking for events that don’t just entertain but also feel memorable and unique, with every detail customized to reflect their vision, company, or theme. Whether it’s bold décor, interactive food stations, or stunning presentation, these memorable touches are now essential to be successful and almost a requirement for every event. Gone are the days of a standard buffet with chafing dishes.” Additionally, we’re living in a time of increased connectivity, which means that unique, playful, and multi-sensory dining experiences are more celebrated than ever; through beautiful food boards or cross- cuisine mash-ups, diners have the opportunity to enjoy food together, creating organic conversations and a sense of community. “We have this crazy, upside-down world, and it’s such a heavy world, and people really want to escape from that world and enter into a dream,” said Perelman. Good food is great; good food wrapped up in an immersive, photo-worthy, theatrical experience is better (23% of survey respondents indicated that immersive/ interactive experiences were one of the top requested trends in 2024). This highly engaging form of food service is in high demand, too: Eventbrite found that 75% of diners believe it’s worth paying more for a one- of-a-kind experience. Gone are the days of an isolated activation moment. Now, clients want to weave the photo moments into the entire fabric of the event. Caterers now need to make the full duration of their event social media-ready—it’s time to say goodbye to the singular Instagram moment. “Creative food displays have become a popular element of photo opportunities at catered events, with food displays now designed not just to satisfy taste
(Above) As guests took their seats at the table during a dinner with Unilever Food Solutions (as part of the National Restaurant Association Show) at Esmé, they were welcomed with an elaborate arrangement at the center of the table. This centerpiece wasn’t just for show, however; hidden within the grass was the evening’s first course, thus challenging guests to “forage for their dinner.” Featured items included: Fava Bean Tarts, Sunflower & Caviar bites, and Strawberry and Wagyu tartlets. Photo courtesy Ambercita; (Right) Perfect Paloma + Sparkling Tropical Mocktail from Colette’s Catering & Events. Photo courtesy Lisette Gatliff
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