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Clients are no longer just paying for food, they are investing in experience, storytelling, and perceived luxury. During Art of Catering Food 2026, Chef Chris Taylor explored how to transform nostalgic comfort food into elevated, high-impact dishes that command premium pricing without losing their emotional connection.
We often run into hiring constraints, especially with immense seasonality flexes. Whether you're hiring seasonal, full time, sales, or management, the secret to hiring reliable people isn't just how you search and interview. It's what you do once you get them in the door. How many promising employees have flamed out in
The venue was never simply the setting for an experience. It was one of the largest contributors to whether that experience ultimately succeeded or failed. Architecture influenced guest flow. Lighting changed the atmosphere before a single flower was placed. Technology determined whether a product launch felt polished
Beauty & Botanicals (catered by Well Dunn Catering) explored how fashion can become part of the dining experience rather than simply entertainment alongside it.
Those of us in hospitality know that a spectacular event has a rhythm all its own. Part Broadway show, part fashion show, part Michelin-starred restaurant experience, and part beautifully controlled chaos. It is a performance happening in real time, with our guests right in the middle as each act unfolds.
There's a particular electricity that fills a room when culinary professionals come together—not to compete, but to share. Earlier this month at Allium Rooftop in Chicago, that energy was unmistakable as Art of Catering Food returned as a standalone conference for the first time since 2016.
Latest business news from the catering and events industry
One piece of content can often become several pieces. A blog post can become social captions, an email tip, a video script, or a website FAQ. Instead of constantly creating new content, you are getting more value from work you already did.
The U.S. party supply rental industry is now an $8.5 billion market, and it keeps growing. But most event planners and caterers still interact with their rental company the same way they order office supplies: transactionally, at the last minute, and without nearly enough conversation.
Corporate events are becoming more experiential
Stress and burnout are not the same thing. In an industry that wears exhaustion like a badge of honor, that distinction rarely gets made. It needs to.
Technology has transformed the way event professionals run their businesses, and for good reason. CRM systems ensure no lead falls through the cracks, while project management platforms keep teams and clients aligned without constant check-in calls. The efficiency gains are solid, and in an industry where time is the s
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