Whether we like it or not, it seems to be that everything old comes back again. While some food trends should just stay in the past (this means you, fruitcake), Chef Elgin Woodman of A Joy Wallace Production in Miami gladly welcomes the Whoopee Pie.

Good bye cupcakes, the Whoopie Pie is making a come back! MORE >

Catersource speakers are hard at work putting their best stuff together to offer you hundreds of ideas, strategies and solutions at the 2011 Conference & Tradehsow this coming February!

David Everett, Event Planner & Designer at The JDK Group Camp Hill, PA reminds you now that it's  important to stay positive and creative in the face of unforeseen obstacles! MORE >

Using the business principles of the book "Blue Ocean Strategy," John Rivers of 4 Rivers Smokehouse in Winter Park, Florida headed out for open water rather than try to compete in a crowded barbecue market. By not following the leader, he immediately differentiated his product, thereby making competition irrelevant. MORE >

As catering professionals, we are of course accustomed, if not expected, to serving a glass of champagne or sparkling wine as a welcoming sip or a congratulating toast, but there are so many ways to make this expected beverage sound, look, and taste extra special!

Dan Smith of Good Gracious Events in Los Angeles shares five tips and photos. MORE >

At the National Association of Catering Executives' Experience! convention in Austin this summer, the organization's foundation awarded $10,000 scholarships to two undergraduate students as part of its Vince DeFinis Scholarship program.

Meet the scholarship recipients and learn more about the NACE foundation MORE >

Creating an event around a theme can be a big endeavor, with a big price tag. But applying a theme to a smaller scale set up can earn you big dollars with minimal investment.

Hilton Garden Inn in Missoula, MT gives it's meeting attendees a themed break that's worth it's weight in well, popcorn and Goobers! MORE >

Watch for Catersource magazine to make a special prop appearance on the new NBC primetime series Undercovers this November in the episode titled "Crashed."

Outwardly, Steven Bloom and his wife, Samantha, are a typical married couple who own and operate a small catering company in Los Angeles. Secretly, the duo were two of the best spies the CIA had ever known, until they fell in love on the job five years ago and retired - or did they? Tune in Wednesdays 8/7c to find out more and visit Bloom Catering's website for real-life recipes!

How do you feel about Facebook for your business? Come to catersource.com and take our Weekly Catering Poll. You'll cast an anonymous vote that will provide an instant picture of where the catering industry stands on a multitude of issues, including the Facebook phenomenon.  VOTE NOW >