This week, learn about what two months of global travel taught one organization about foodservice, find out the hottest brunch spots in New Orleans this spring, hear about one woman turning disposable plastic into art, get the 411 on how to cash in on the rooftop events trend, and see which spots made Food & Wine’s list of the top farm-to-table restaurant in each state.

Food Shapers: Foodservice 2.0 is Called Food Care - Food Tank

Food is so much more than a mix of prepared ingredients on a plate. It lets us communicate, connect, express ourselves, and pay homage to our culture. The Food Innovation Program organization spent two months traveling the world to explore where the future of foodservice is headed. They interviewed more than 200 people who are helping to reshape the food system as we know it. Food Tank has all the details, from consumer trends and environmental impacts to implementing technology without compromising customer service.

The Hottest Brunches in New Orleans, Spring 2019 - Eater

Leave it to Eater to have the rundown on the best places to dine, no matter the meal or the city. Whether you live in New Orleans or plan to visit anytime this spring, they’ve got you covered on the brunch front. This thorough list highlights a dozen buzzy spots worth hitting up for a brunch meal — ideally with a mimosa or Bloody Mary on the side. Shout-out to our friends at Saba and Cane & Table for making the list!

One Man’s Trash is Another Woman’s Art - Restaurant Hospitality

The movement of restaurants banning plastic straws is still going strong. But one woman is taking that idea a step further by turning these one-time-use items into works of art. Laura Dias is a former textile designer and current bartender at The Austrian Village Bar & Restaurant in Jenkintown, Pennsylvania. She creates original art using paint, pencils, and formerly trash-bound plastic such as bottle tops and straws. The result is colorful, creative, and best of all, eco-friendly.

Atop One of the Restaurant Industry’s Hottest Trends - Food Newsfeed

Rooftop season is officially upon us! And that means outdoor event season is, too. While opening your rooftop for private parties may seem like a no-brainer, experts advise keeping a few important things in mind. Here, the industry pros behind Slater Hospitality (parent company of the venues 9 Mile Station, Skyline Park, RFD Social, and The Roof at Ponce City Market in Atlanta) highlight crucial elements like location, construction costs, design and more.

Ready to take your private events to new heights? Request a demo to see how Gather can make it happen.

The Best Farm-to-Table Restaurant in Every State - Food & Wine

More and more diners are opting for restaurants that follow the farm-to-table philosophy. Whether that means sourcing ingredients locally and growing some onsite, for customers, the data shows that it’s about way more than taste. Food & Wine partnered with food writers and dining experts to find the best farm-to-table restaurants in each state. Those eateries include Acre in Alabama, Snow City Café in Alaska, Bad Hunter in Illinois, Luna in Michigan, The Grey Plume in Nebraska, Cúrate in North Carolina, and Founding Farmers in Washington, D.C.

Caroline Cox
Content Marketing Manager

Caroline Cox is Gather's Content Marketing Manager. She spends her time crafting blogs, thought leadership pieces, case studies, social media content and more, helping empower restaurants and other event venues to streamline their planning process and grow their events programs with success.