What are the trends driving event catering in 2007?Here are five major ones, courtesy of Bennett Fass, executive chef and director of culinary standards for Aramark's Convention Centers & Cultural Attractions unit. 1. Sustainable Cuisine. "Increasingly, convention center caterers are experimenting with and exploring the use of menu items that support a more environmentally friendly approach to food preparation. As clients and customers become more environmentally conscious and educated ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.