As we start to consider our plans to reopen and start producing events again, the big question for all event professionals is the same: How can we keep our clients and their guests safe? In the catering business, this is a question we’ve always considered — but now we have to look past basic food safety and consider how we can prevent the spread of the coronavirus.

Special events will look different for a while; at the very least, we’ll be operating under pandemic guidelines until there’s a vaccine available. Even then, guests may still be wary about crowds of people and public spaces. It’s our duty to make them feel comfortable and safe, so we need to start planning out health and safety policies prior to reopening.

Here are some practices to consider — keep in mind that you’ll still need to do your research on each to ensure that it is implemented safely and effectively.

As we approach the thick of summer, COVID-19 continues to challenge the special events industry and all of us who operate businesses within it. Due to supply chain complications, it’s looking like the catering industry will be hit the hardest. Even after we return to ‘business as usual,’ we’ll likely still be facing challenges in sourcing the ingredients that we need. Of course, that means food prices will go up and, as a result, our menu pricing may need to go up as well.

Let’s take a look at what we can expect in the way of post-pandemic food supplies and how our budgets will be impacted as we reopen.

Intimate weddings have always been around, but have grown exponentially in the last five years as couples seek to make the most out of their budget and shed the stressors that come with a large-scale wedding. As you can imagine, the current COVID-19 pandemic has put a lot into perspective and, in addition to the small elopements happening throughout, we anticipate continued growth in the micro-wedding market after we resume normal operations.

Let’s address some of the biggest questions surrounding micro-weddings.

Common Plea Catering has been a shining example of going above and beyond – from feeding front-line heroes with donated meals, creating online cooking demos via Facebook and Zoom, virtual meetings, and more. We sat down with Adam Gooch, Corporate Executive Chef, to discuss some of their recent initiatives, including what their business’s future looks like.

The event industry has been on hold for a couple months at this point and we’re hopefully getting closer to returning to business. Although it won’t be “normal” when compared to pre-pandemic times, we will have to be ready to adapt to the evolving landscape as it changes.

As we inch our way towards that point, it’s time to start considering the next steps for the backlog of spring events we’ve had to postpone to late summer, fall, winter, and possibly 2021.

Our catering experts shared some insight on how to approach the next days, weeks, and months when working with clients who have had to postpone.