National Association of Catering and Events
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| National Association of Catering and Events | |
|---|---|
| Name | National Association of Catering and Events |
| Abbreviation | NACE |
| Formation | 1957 |
| Type | Trade association |
| Headquarters | United States |
| Region served | United States, Canada |
| Membership | Catering and event professionals |
National Association of Catering and Events is a professional association serving catering, banquet, and event-planning professionals in North America. Founded in the mid-20th century, the organization connects members working in hospitality, convention, and banquet services with education, standards, and networking opportunities. It has influenced standards used by banquet managers, wedding planners, corporate meeting professionals, and venue operators across urban centers and resort destinations.
History
The organization's origins trace to postwar expansion in banquet and hospitality services, with roots parallel to developments involving American Hotel & Lodging Association, National Restaurant Association, Convention Industry Council, International Live Events Association, and regional associations in cities like New York City and Chicago. Early leaders included executives affiliated with institutions such as Hilton Hotels & Resorts, Hyatt Hotels Corporation, Marriott International, Omni Hotels & Resorts, and independent banquet operators from Los Angeles and San Francisco. Over decades the association adapted alongside trends shaped by events at venues like Madison Square Garden, Caesars Palace, and Walt Disney World; regulatory environments influenced by statutes at state capitals and case law from federal courts prompted changes in member services. Mergers and alliances mirrored relationships among organizations including Society of Government Meeting Professionals, Meeting Professionals International, and Professional Convention Management Association.
Mission and Activities
The association's mission emphasizes professional development, ethical standards, and elevating practices used by caterers and event professionals. Programs are comparable to initiatives by American Culinary Federation, Institute of Food Technologists, Culinary Institute of America, and hospitality schools at institutions like Cornell University and Johnson & Wales University. Activity areas intersect with public venues such as Convention centers in the United States, corporate clients like General Electric, Google, and Microsoft, and cultural institutions such as Metropolitan Museum of Art and Smithsonian Institution. The association issues guidance that is consequential for venues including Staples Center and resort properties run by Four Seasons Hotels and Resorts and Wynn Resorts.
Membership and Structure
Membership spans caterers, event planners, banquet managers, venue directors, and suppliers similar to members of National Association of Catering and Events peer groups in Toronto and Vancouver. Governance typically features a board with officers and regional chapters reflecting models used by American Society of Association Executives, National Association of Realtors, Society for Human Resource Management, and regional trade groups in states like California and Texas. Corporate members include distributors and vendors supplying products from companies such as Sysco, US Foods, Aramark, and equipment makers akin to Coca-Cola Company and PepsiCo. Chapters hold meetings in urban hubs including Atlanta, Philadelphia, Seattle, and Miami.
Education and Certification
Education programs align with curricula at Culinary Institute of America, hospitality programs at Cornell University School of Hotel Administration, and continuing education models by American Hotel & Lodging Educational Institute. Certification pathways resemble credentials offered by Meeting Professionals International and Certified Meeting Professional programs, with emphasis on food safety standards paralleling Food and Drug Administration guidance and state health departments. Training addresses menu development influenced by culinary figures associated with James Beard Foundation, event design trends showcased at Martha Stewart Weddings and trade shows such as International Restaurant & Foodservice Show of New York.
Events and Conferences
The association organizes conferences, trade shows, and competitions that draw exhibitors and attendees similar to events at Las Vegas Convention Center, McCormick Place, and Jacob K. Javits Convention Center. Programs often mirror elements seen at industry gatherings like National Restaurant Association Show, Arabian Travel Market, and IMEX America, featuring keynote speakers from organizations such as Forbes, Harvard Business School, TED Conferences, and hospitality brands like Airbnb. Competitions spotlight culinary talent in formats comparable to Iron Chef, Bocuse d'Or, and regional culinary contests.
Advocacy and Industry Impact
Advocacy efforts engage with legislators and regulators in jurisdictions including United States Congress committees, state legislatures, and municipal councils in cities like Boston and San Francisco. Policy engagement often intersects with public health authorities such as Centers for Disease Control and Prevention and labor-related policy discussions involving agencies like the U.S. Department of Labor. The association's standards influence procurement decisions by corporations like Walmart and event requirements for cultural institutions including Lincoln Center and sporting authorities like National Football League franchises.
Partnerships and Publications
The association partners with educational institutions, suppliers, and media outlets similar to collaborations involving Bon Appétit, Food & Wine, Caterer and Hotelkeeper, and trade publishers including Diversified Communications and Informa Markets. Publications include member magazines, guidelines, and white papers analogous to materials produced by National Restaurant Association Educational Foundation, Harvard Business Review, and industry research by firms such as Nielsen and Mintel. Collaborations extend to culinary foundations like the James Beard Foundation, workforce development programs supported by CareerBuilder, and certification providers akin to National Environmental Health Association.