Caterers See Increases in Holiday Events

Survey by the National Association of Catering Executives Reveals New Optimism

COLUMBIA, Md., Nov. 8, 2010 /PRNewswire-USNewswire/ -- A recent survey conducted by the National Association of Catering Executives, found that more than half the respondents – 52 percent – indicated that the corporate holiday party will see a resurgence this year. This compares to one year ago, when only 30 percent indicated that the corporate holiday party would rebound.

In addition, in 2010, 44 percent indicated that they are seeing an increase in the number of corporate clients that are planning holiday or end of year events, as compared to last year. In 2009, only 18 percent said that were seeing an increase when compared to a year earlier.

And, in 2010, more than 10 percent of the survey respondents said that clients were increasing their budgets, compared to fewer than one percent that were increasing their budgets  in 2009.

'As we have been saying for several years, the holiday or end of year party was bound to come back," said Bonnie Fedchock, Executive Director of the National Association for Catering Executives. "These events serve a valuable function, in terms of increasing or maintaining employee morale, providing a sense of continuity, and reward for hard work over the course of the year. They don't have to be extravagant. We are not surprised to see more companies holding them once again."

The National Association of Catering Executives (NACE), www.nace.net is the oldest and largest professional association dedicated to all aspects of the catering industry. Dedicated to promoting career success for its members and the professionalism of the industry, NACE offers educational programs, professional certification (CPCE), chapter initiatives, networking opportunities, recognition and awards programs, a job bank, community service projects and the industry's most prestigious annual conference. In helping its members enhance their business and careers, NACE helps the industry reach its highest potential.

SOURCE National Association of Catering Executives