Current and emerging trends as revealed at the 20^th-annual Catersource Conference & Tradeshow in Las Vegas last month.

Courtesy of Olson Communications

Catersource is the leading catering-specific tradeshow in the United States that features food, equipment, serving ware and professional services. Caterers can see creative concepts and new, money-saving resources as they network with foodservice experts and industry leaders.

The conference is also marked by exclusive events such as the culinary challenge tabletop competitions, catering-excellence achievements and the coveted CATIE (Catered Arts Through Innovative Excellence) awards.

Here are highlights of the 2012 conference and trade show, Feb. 26-29, at Caesars Palace in Las Vegas.

Restaurants show big growth in demand for soup and salad menu items, finds Technomic.

Away-from-home soup and salad purchases are on the rise, as consumers seek light, healthy and affordable fare. A variety of portion sizes featuring soup/salad options on different areas of the menu allows consumers to tailor their meals specifically to their needs. Whether it’s a cup or bowl, side or entrée, 61% of consumers now order soup at least occasionally during restaurant visits, up from 52% just two years ago. Salads have grown even more; nearly half of consumers now order salad all or most of the time, compared to 34% a year ago.

Italian is so mainstream it might as well be considered American cuisine, reports Mintel. Meanwhile, growing interest in genuine ethnic fare aligns with a broader consumer trend, “The Real Thing.”

Ethnic food preparation and consumption has been on the rise over the past several years and, according to Mintel’s latest research, it will continue its growth. But what’s most important to consumers when it comes to their favorite ethnic fare? Authenticity. Two-thirds of Mintel respondents who eat ethnic food at home say authentic or traditional flavors is the most important factor when buying or eating ethnic food.

Charles Carroll’s proven techniques on how to retain staff and build an all-star team.

Courtesy of Kraft Foodservice

Finding and maintaining good kitchen staff are two major pain points for operators today. Although there's no silver bullet, Charles Carroll, CEC, AAC, believes he has the right formula. He’s on a mission to share that formula, to share his remarkable success in his own professional kitchen. Indeed, he boasts a retention rate that stays close to 95%. “If we lose someone, it’s because they’re moving on. They’re taking the next big job. I can’t remember the last time someone just quit,” says Carroll. When not running the brigade at the esteemed River Oaks Country Club in Houston, he tours the country and the world, delivering motivational speeches to restaurant organizations, culinary schools and dining operations, calling on industry folks to wake up to a brand-new day in employee management. He preaches about team building—about how the secret to staffing success lies in caring for the employee’s individual success.

If students can think of networking as a process of giving, not taking, it can be less overwhelming for them and often interesting and even positive.

By Dr. Fred Mayo, CHE, CHT

At this time of year, students who are looking for summer jobs or permanent jobs at graduation are probably involved in networking, a great way to meet people, expand connections, find jobs and increase professional connections. However, some students are scared to network, some don’t understand it, and some have no experience, while others are excellent at it. This column might provide some advice for the first three groups and a reminder to the fourth group. As a faculty member, you are probably good at it; maybe this column will help suggest some new ideas.