When purchasing an outdoor grill, operators should consider the events, menu items and flexibility they require. Identify whether natural gas or propane is preferable, and be aware that gas pressure and regulators differ.

Outdoor grills and rotisseries expand the cooking capacity and options for on- and off-site catering operations.

There is so much more to catering than simply deciding whether to serve chicken or turkey sandwiches, if the bread should be whole wheat or oat grain and if chips or a fresh fruit cup should be served alongside.

Serving a changing menu to different large groups requires a flexible space. 

Versatility is needed to accommodate different event types. 

Healthcare foodservice directors look positively toward the future. This outlook goes hand in hand with alterations in the way they conduct business. Finding creative ways to hire and retain staff and implementing technology solutions to mitigate labor challenges and maintain menu quality consistency contribute to the new normal, as does supporting catering and events.

Eastern Food Equipment needed a mobile refrigeration solution for their foodservice and catering customers. Read how Polar King Mobile refrigerated trailers provided just that.

With a complete Cook-Chill System from Alto-Shaam, Saz’s Hospitality Group has doubled their food production at the highest quality with the same amount of equipment.

Pent-up demand has consumers now looking for more upscale and/or unique experiences when hosting events.

The catering environment has transitioned from self-serve buffets and family style servings to manned serving stations and individual portions. Dishes are more likely to be preplated to minimize contact.

With the fall semester in sight, college and university foodservice operators find themselves evaluating what worked and what didn’t during the previous academic year as they prepare for the new school year. While they hope for more normal foodservice programs, many changes from the past year may remain.

In the last several months, the events segment has faced more than its share of challenges.

The cook-chill concept was created in the 1960s as a way for caterers to safely produce large quantities of quality food in advance. It has come a long way from its start.

Adding new services or even updating existing ones is often easier said than done.

Limelight Catering in Chicago’s Lincoln Park neighborhood needed a refresh to enhance the way it serves food produced in its commissary kitchen.

What’s new in college and university foodservice catering? A lot, as it turns out.

Just in time for the holidays, here’s a look at some of the top catering trends and the latest in private dining spaces.

As competition among fast casual restaurants grows fiercer by the day, top brands continue to streamline operations and bump up their catering and to-go methods to increase throughput, and of course, revenue. Such is the case with Uncle Maddio’s, a fast-casual pizza concept with roots in the Southeast.

As catering sales for both business and consumer-oriented social occasions continue to increase, restaurants and other foodservice operators keep finding they have more opportunity than ever to boost their drop-off and on-demand delivery services.

Catering sales at restaurants are way up, according to a just-released study by Technomic. Sales for both consumer social and business catering — meaning drop-off catering platters at office buildings and other business-related locations — has increased 20 percent to a whopping $52.3 billion since 2012.

In the drive to enhance top line sales, foodservice operators of all shapes and sizes are considering catering. But implementing a successful catering program is easier said than done. In this article, Chef John Reed offers five considerations foodservice operators should take into account when deciding whether to get into the catering game.

Made-from-scratch menus featuring locally sourced ingredients prepared with mobile cooking and holding equipment continue to drive catering foodservice sales to new heights.