Food & Beverage

Local Flavours Create Exceptional Events
2026/09/01

Great events are not only remembered for the moments they create, but also for the culinary experiences shared around the table. Food has become an opportunity for planners to connect people, tell a destination’s story and offer attendees an authentic taste of the place they are visiting. Many venues incorporate locally sourced and seasonal ingredients into menus to showcase regional flavours and support local farmers and producers. Chefs are increasingly looking to nearby farms, fisheries and producers to shape…
How Food & Beverage Transform Events
2026/08/06

Think back to the last corporate event you attended. While you may not remember every presentation or agenda item, chances are you remember the atmosphere, the conversations, and perhaps even what was served. That’s because food and beverage have evolved far beyond simply feeding guests—they’ve become an integral part of the overall event experience. As an event planner, I’ve seen firsthand how thoughtful food and beverage choices can completely transform an event. They influence how guests interact, how long…
Intentional Event Menu Planning
2026/02/18

Food costs have always fluctuated, but over the past few years, planners have felt those changes more acutely and more frequently. Ingredients shift in price, availability can change week to week, and labour costs continue to rise. The result? Menus have become one of the most sensitive parts of the event budget. That said, higher food prices don’t have to lead to scaled-back experiences. In fact, some of the most successful events I see today are the ones where…
Chef Profile: Karen O’Connor, Daniel et Daniel
2025/07/09

Chef Karen O’Connor has more than 30 years of experience in the hospitality industry, known for creating unique and memorable dishes for clients. Her work emphasizes creativity, attention to detail, and a passion for delivering exceptional culinary experiences. Her career spans working in both catering and restaurants including well known establishments such as Bistro 990, The Rosewater Supper Club, Griffens and The Other Café. She joined Daniel et Daniel Catering in 1998. As executive chef, O’Connor leads Daniel et…
Office Catering Is Having a Renaissance
2025/05/29

The traditional office lunch may have once been synonymous with an underwhelming basic salad, lukewarm pizza, or a selection of ‘classic sandwiches’, but not anymore. In 2025, office catering is experiencing a full-blown renaissance, driven by an evolution in workplace culture where offices, grappling with the rise of hybrid and remote workers, have renewed their focus on employee experiences to draw them back into the office. We’ve seen firsthand how the role of food in the workplace has shifted…
Creative Hyper-Regional Cuisine
2025/04/02

Hyper-regional cooking refers to cuisine that focuses on the specific food traditions, ingredients, and cooking techniques of a very small and localized area — often down to a single town, village, or even a specific community within a region. It goes beyond general regional or national cuisine by highlighting the nuances of local ingredients, traditional preparation methods, and cultural influences that define that particular micro-region. For example, instead of “Italian” or even “Tuscan” cuisine, hyper-regional cooking might focus on…
Create Event Menus That Are On Trend
2025/01/08

Catering is evolving in exciting ways, shaped by shifts in consumer preferences, environmental awareness, and culinary innovation. Whether you’re planning a corporate gathering, a private celebration, or a community event, understanding these trends can elevate your menus and create memorable experiences for your guests. Here are three of the most impactful trends in catering today and practical ways to bring them to life at your next event. Vertical Farming: From Micro Greens to Mushrooms Vertical farming is revolutionizing how…
How to Navigate Rising Food Costs
2024/12/12

Any event planner that was working in the industry before the COVID-19 pandemic will tell you that one of the most notable changes since 2020 has been the rising costs of event food and beverage. From a breakfast muffin to a plated dinner every menu has seen substantial increase. We’ve watched as inflation pushed grocery prices higher and both in-house chefs and external catering companies inevitably followed suit. While we’ve started to see prices stabilize, a new phenomenon has…
Can Creative Catering Align With Sustainability?
2024/05/03

Crafting the culinary experience for special events offers an interesting way to weave a theme through your conference or gathering. With our increasingly interconnected world, a culturally diverse menu is boundless allowing for a range of menu possibilities. Of course, there is also a sustainability focus to choose local but sometimes, especially for those of us in the Prairies, fresh and local do not always coincide. However, thinking sustainability while food costs escalate is a key factor in today’s…
Catering Menu Trends For Unique Experiences
2024/05/02

Every time I design a menu for a client, I treat it like I’m auditioning for American Idol. I need the initial menu and proposal to stand out, to be unique and exciting but also feel like our brand. An initial proposal to a client is often like a blind audition, if it’s a new client, and we want to make it past the initial auditions, to be invited to “Hollywood Week” ( the tasting) and then hopefully win…

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