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Who's News in Catering for April 15, 2023

Hot Off the Presses

The Idaho Potato Commission (IPC) and the American Diabetes Association® (ADA) have announced a multi-year partnership making fresh Idaho® potatoes the first vegetable to participate in the ADA’s esteemed, Better Choices for Life program. The purpose of the partnership is to help educate tens of millions of Americans on ways they can add Idaho potatoes to their meal plan. The Better Choices for Life program uses the ADA’s evidence-based guidelines and perspective to help consumers make informed choices about the products they purchase. Participating products prominently display the Better Choices for Life mark on their packaging. In the coming months, consumers will begin to see this well-respected mark on select 5-lb and 10-lb bags of fresh Idaho potatoes.  


The global aircraft catering vehicle market is anticipated to grow with a CAGR of 6% in the forecast period. The market was valued at USD 19.60 billion in 2022. The industry is further expected to grow and surpass a valuation of USD 35.10 billion by 2032 , according to data provided by Fact.MR, a provider of market research and competitive intelligence.  Around a billion meals are served to passengers annually by the enormous industry of airline catering. At this size, it falls on airlines and caterers to find, cook, and deliver hundreds of meals for each flight. Due to its complexity, airplane food is a crucial component of the flying experience for airlines. As the number of ultra-long-haul flights has increased, airlines have been forced to develop new culinary strategies to keep passengers awake when they need to be. Generally, in these vehicles, lifting and lowering of the van body is done using the hydraulic scissor mechanism, which ensures that the such catering vehicle can cater to every type of airplane, be it small or large body aircraft. Large international airlines, sometimes, do more than a thousand takeoffs and landings every day and catering services enhance passengers’ comfort. 


Seatrade Cruise, the industry’s leading platform for collaborating, innovating and connecting, held its inaugural edition of F&B@Sea, 28-29 March at Port Everglades’ Terminal 2. Inspired by extensive research by the Seatrade Cruise team and the growth of the global food and beverage market, F&B@Sea brought together cruise line executives, suppliers and vendors to meet, learn and discuss challenges, opportunities and expand horizons. Throughout the event, industry leaders from Virgin Voyages, MSC Cruises, Norwegian Cruise Line, Princess Cruises, Celebrity Cruises and more, took to the stage addressing emerging topics and trends in the sector, including ever-changing supply chains, delivering unique passenger experiences and the demand for sustainable dining. Top food and beverage trends identified to heavily influence shipboard dining in 2023/2024 include local gastronomy offerings reflective of cruise itineraries, options for sourcing sustainable seafood, demand from consumers for low to no-alcohol beverages, as well as interest in craft-spirit infusions and health supplement drinks. Technology is also predicted to play a major role with continued focus on convenience provided by ordering/menu apps, and AI for predictive ordering and waste management. 


Tripleseat, the leading web-based sales and event management solution for restaurants, hotels, and unique venues, is proud to announce the launch of TripleseatDirect Reservations, the first-ever event reservation platform of its kind. With TripleseatDirect Reservations, consumers can now easily request a table for 10 people or book a party for hundreds directly with any restaurant enabled with TripleseatDirect. TripleseatDirect provides a frictionless event booking process, allowing consumers to quickly and easily view menus and availability in real time and book directly with the restaurant. With TripleseatDirect Reservations, consumers no longer have to go through third-party event planning websites or rely on phone calls and emails to make a large party reservation

People on the Move

EnventU, the non-profit organization dedicated to creating a pipeline for entry-level careers in the event industry, is pleased to announce the appointment of its new board of directors. The organization has assembled an impressive group of industry leaders with a wealth of experience and knowledge that will provide fresh perspectives and valuable insights to guide EnventU's continued growth and success. EnventU's new board of directors includes Edna Ezzell, Managing Director at Accenture, Alexis La Broi, Director of Audio Visual Services Division of MidPoint Technology Group, Trish Simitakos, CEO of Singularity Event Production, Stuart Levy, Associate Teaching Professor of Management and Tourism Studies at The George Washington University, and Deidre West, Executive Event Producer & Brand Strategist.  

Products on the Market

Compostable packaging industry leader, Better Earth, is announcing the release of their Mineral Paper Collection featuring the World Wraps.  Unlike traditional wax and grease resistant food wraps, the World Wraps are entirely grease-proof, resulting in improved use and customer experience.  


La Brea Bakery, North American’s No. 1 artisan bread bakers, introduces a re-imagined brioche bun to the foodservice and restaurant industry. After a brief production hiatus, the La Brea Bakery Brioche Bun returns as a delicious plant-based bread that embodies the same hallmark buttery flavor and tender crumb of a traditional brioche.  Crafted with high quality ingredients that elevate the dining experience, the La Brea Bakery Brioche Bun has the same rich, mildly sweet flavor as the brand’s original brioche, and is hearty enough to hold up to the juiciest sandwich builds. The thaw and serve bread will inspire chefs to get creative with their menus.   

Venue News

The recently rebranded 30-year-old hotel, San Antonio Marriott Rivercenter on the River Walk, and its connected property, San Antonio Marriott Riverwalk, announces two promotions within the food and beverage team: Ben Annotti to Senior Banquet Chef, and Joseph Martinez to Senior Sous Chef. In Chef Annotti’s new role as Senior Banquet Chef, he will be overseeing the food preparation of all banquet and catering events while ensuring superior quality and consistency at all times. Prior to this internal promotion, the seasoned chef had been with the San Antonio Marriott Rivercenter and Riverwalk hotels’ as the Senior Sous Chef since 2019. Other previous roles include working at the award-winning Chicago restaurant, Union, as well as the Culinary Supervisor for JW Marriott Hill Country Resort & Spa’s steakhouse, 18 Oaks. Replacing Chef Annotti as Senior Sous Chef, Chef Martinez brings his native Texan roots to the forefront of his culinary point of view. In the new position, he will lead the culinary operations of all five of the hotels’ restaurants and cafes. Before this internal promotion, Chef Martinez was the Sous Chef for the San Antonio Marriott Rivercenter and Riverwalk hotels since 2021. The Texas-native chef began his career with classical training in French technique and cuisine at Le Cordon Bleu, and his first culinary role was at the Walt Disney World Resort. Other previous roles include the Silo Restaurant Group and Silo Prime & Terrace Bar, where he developed an appreciation for handmade pastas.  



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