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Whether you run a bar, restaurant or catering operation, the challenge is fundamentally the same: deliver a great guest experience repeatedly, even when the staff, venue, volume and pressure change. The post Repeatable Execution: The Key to Better Hospitality appeared first on CFE News .
Nevis recently wrapped up its four-day Mango Festival, held annually in July. For caterers and foodservice operators, the festival offers a useful case study in ingredient-driven experiential dining: Take something distinctive to your region, give guests multiple ways to experience it, and sell the story surrounding it
Every caterer has stories. The real question isn’t whether you’re telling them, but whether you’re telling the ones that connect. Here are four simple shifts that can transform the way you tell your story. The post Reframe Your Brand: Tell Better Stories with 4 Easy Steps appeared first on CFE News .
When it comes to its culinary scene, World Equestrian Center–Ocala isn’t horsing around. In fact, the first employee hired at the largest equestrian complex in the United States wasn’t a riding instructor or horse trainer. It was an executive pastry chef—2025 James Beard Semifinalist Yohann Le Bescond. The post How Wor
Coffee drinking is on the rise while alcohol consumption is down. Here are five ways to boost coffee revenue in your foodservice operation. The post How to Turn Coffee Into a Revenue Center, Not a Courtesy Pour appeared first on CFE News .
During its inaugural year at West Virginia University (WVU), Elior Collegiate Dining delivered exceptional results—including an increase in catering sales by a whopping 65%. The post Elior Collegiate Dining Boosts Catering Sales 65% at West Virginia University appeared first on CFE News .
How Denver's Footers Catering pulled off a 1,200-guest event across three distinct spaces, two floors and eight culinary experiences. The post Three Venues, 1,200 Guests: How Footers Catering Made It Seamless appeared first on CFE News .
As St. Louis-based Butler’s Pantry celebrates its 60th anniversary, three company leaders share practical lessons for other catering companies hoping to build a lasting legacy. The post Butler’s Pantry at 60: 3 Legacy-Building Lessons for Caterers appeared first on CFE News .
Renowned chef and restaurateur Daniel Boulud has partnered with Auberge Collection, bringing his Café Boulud restaurant concept to Mayflower Inn in Washington, Connecticut. The culinary residency began in July and continues through the end of 2026. The post Chef Daniel Boulud Partners with Mayflower Inn & Spa in Connec
After more than 50 years in the catering business, Bill Hansen has overseen his share of spectacular weddings. But this time, the longtime Miami caterer had a very different role: groom. The post Event Spotlight: Legendary Miami Caterer Bill Hansen Ties the Knot appeared first on CFE News .
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