In an article appearing in the magazine Hotel F&B titled "See, Smell, Taste and Sell It," Executive Chef Jeffrey Vigilla, from the Naples Grande Resort and Club discusses the latest trends in banquet and catering. Chef Jeffrey mentions Evo by name as an "action station" that you see in today's banquet halls.
Doug Zeif, VP of F&B for LXR Luxury Resorts & Hotels underscores the popularity of display cooking in the catering world: “People love interactive experiences ... show, flair, personalization. Anything interactive makes more money."
