The January issue of Catersource magazine is on its way! The feature story on trends in catering includes 10 ideas you can use right away to kick start your business for the new year.

Wet your appetite for this coming issue with a few trends that we just couldn't squeeze into the pages of the magazine. HOT TRENDS NOW >

Flying Blind? A Taste of the Holidays
The Minneapolis office tries to ward off the winter chill and celebrates the holidays with a staff potluck. Not your typical lunch, the day includes a test drive of some of the activities we have planned for the Conference in Las Vegas this March.

See how our teams did in the Blind Taste Test and experience "Taste Tripping" with us. GET A TASTE >

Catering to Caterers
It makes good sense to have vendor partners that really understand the needs of your catering business. Catersource exhibitors not only sell great products and services, they can also offer valuable insight, money saving ideas and suggestions to help you cater even better.

Exhibitors will have great specials on the show floor in March, and some have offers available to you now - IN DECEMBER get $2 off per case from Sara Lee and free shipping from Bamboo Studios!  MEET THEM >

The Henry Ford's award-winning culinary team swept all three categories in Michigan Meetings + Events' Taste of Michigan competition this past September.

Catersource's Michael Roman presented the award for the winning dish -- a butternut squash basil arancini, with cider-poached heirloom chicken and dried Michigan cherry port wine jam -- which incorporated several elements true to The Henry Ford's commitment to using locally-sourced ingredients. GET THE RECIPE >