As the head chef of AD Catering | Events in Hoboken, Anthony Pino requires himself to be innovative. “We try to create the trends ourselves,” says Pino. And no one is a better expert on up-and-coming fall trends than the man generating them.

The industry veteran explains the key to creating trends follows one rule: “It comes down to customer service,” Pino says. “We make what the customer is asking for.”

These days, customers are calling for less lavish. “Filet and lobster—I haven’t done them in 10 years,” Pino says. “People like snacks. They like small bites of everything. They want the experience of variety.”

For snacking, the restaurateur suggests big displays that offer an extravagant visual component. “People want visual; they want to see the money they’re spending,” Pino says. Try an antipasto display, so guests can pick and choose their favorite bites.

Clients are more health-conscious now, too. “Glutton is gone,” Pino says. “People want to be more portion-controlled.” This healthier evolution recently came in the form of the glutenfree, organic and vegan movements. To suit these diners, Pino suggests adaptable kitchens that can whip up any special dietary request.

Get Connected: Anthony David's Gourmet Specialties // 201.222.8399

The times they are a-changing, and that has never been truer than when it comes to selecting an A/V partner and deciding whether the in- house A/V vendor or an outside third-party provider is the right partner for you. Due to advancements in technology, lighting and other A/V equipment that has come down in price, planners are now finding op- portunities to use previously out of budget technology with a much more palatable price tag. 


Retreats and off-site meetings present wonderful opportunities for groups to collaborate, strategize and build relationships away from their normal office environments. With proper planning, these sessions can be highly effective and even pivotal in setting a new direction. However, off-sites may present some unforeseen challenges that can quickly deflate the energy in the room if not anticipated and addressed in advance.


No matter the scope or size of an event, it’s best to have some sort of common thread that ties everything together. This can be accomplished using décor, lighting, food, floral and even music.
It’s when you don’t have a cohesive look that the attendee experience can feel disjointed and not provide the outcomes you set out to achieve.