That’s So Last Year, Oh Wait, This Year
One Bite at a Time
By Katja Morgenstern
TRENDS ARE EVERYWHERE. You see trends in fashion, in the stock market, even in advertising. The food and beverage industry is certainly not immune, or going trendy for that matter. Sex and the City made Cosmos a trendy drink, and celebrities have helped drive trends such as raw food diets. But, this year, and probably for the next few years, food and beverage trends are going to be driven predominantly by budget and pure, simple economics.
While our budgets are shrinking, we’re still expected to serve to high standards and offer a variety of items, which can frequently be difficult and sometimes seem impossible. There are, however, quite a few options for making budgets, standards and variety all work together. One of the most significant trends for this year has been in bars at receptions. There was a time when a bar at a reception was assumed to be an open bar; this is no longer true. Many companies are replacing open bars with cash bars as a cost-saving alternative. Another option is to split the difference by offering guests drink tickets, then having attendees pay for any additional drinks.
And there are other key areas of food and beverage trends that have frequently appeared in surveys and industry research over the last quarter.
Portion Size: Bigger is not Always Better
With the global obesity problem, many people are trying to reduce portion sizes. A look through grocery store aisles will confirm this trend. Nabisco has cornered the market with smaller, 100-calorie portion packets of assorted treats. Controlled portion sizes work well for receptions and light food functions. They also work well with any budget. You can serve mini-calzones, mini-pizzas, mini-dessert shooters, mini-meatballs. The options are endless and varied. Tapas menus are a great way to incorporate smaller portion sizes and assorted options.
Green is Good
It is only during the last century that we have needed to describe foods as organic or not. Prior to the 20th century, all foods were considered organic; however, with the advent of synthetic chemicals, hormones and pesticides, fruits, vegetables and meats lost their “organic” status. Organic foods are still a vital part of planning a well-rounded menu, even with a tight budget. Incorporating organic foods can be as simple as serving organic mixed greens or perhaps offering organic cream for your coffee service. Another way to incorporate organic foods and still stay within budget is to offer regional or locally available organic foods.
The Warmth of a Good Cup of Soup
When traveling, have you ever wanted some delicious, but basic, comfort food? Perhaps a good grilled cheese sandwich? Attendees are no different. For breakfast comfort foods, offer a cereal bar where attendees can mix and match their favorite cereals. Give attendees warm oatmeal and provide an assortment of toppings. For lunch or an evening reception, present a gourmet grilled cheese sandwich assortment with a gin tomato soup to create a fun and flavorful twist to a traditional grilled cheese and tomato soup combination.
A Taste of the Exotic
On the other end of the spectrum, incorporate new and exotic foods and spices. Assorted fruit can include more than just bananas, apples and oranges. Tropical fruits such as lychee (or litchi), mango and papaya are sometimes found in breakfast fruit baskets. Add kale or cardoons to a mixed green salad. Incorporating different fruits and vegetables into traditional arrangements offers attendees an opportunity to try foods that they might not otherwise consider.
‘Tis the Season
Planning menus that are seasonal in flavor not only offers attendees a unique opportunity to try new foods, but could also be beneficial to your budget. Incorporate asparagus into your menu in early spring for fresher, better flavor and possibly, depending on your location, even a regional and more economical option.
Decorating with Food
Tapas menus are a great way to decorate with food. Place assorted tapas items in the center of a round of 10. The tapas serve as your centerpiece and as food service for your guests. Do the same using desserts by placing assorted dessert shooters in the center of your tables. If you want to encourage networking or communication among your attendees, offer themed tables so that attendees have to mingle in different areas to experience the various themes. You can also focus your cuisine around a single color. For example, an all-white food party could include goat cheese, brie, white pizza, vanilla cakes, coconut or any other white-colored foods. As an alternative to a single-color theme, provide reception foods in color-themed areas, such as white, red and green. A section of green foods might include chips with guacamole dip and green vegetables (broccoli, celery, cucumbers) with assorted dips. Your red area could have salsa, stuffed peppers, chili or red velvet cake. As a planner, playing with food can have a whole new meaning when you begin to think of the food as part of the décor.
An overall shift in food and beverage functions is also noticeable. One of the biggest trends to cut the budget without sacrificing quality is to offer fewer food functions. For example, instead of a morning and an afternoon break with beverages and snacks, provide beverages at both, but only offer snacks during the afternoon break. In place of a full dinner, hold a reception with heavy hors d’oeuvres and a cash bar, but incorporate touches such as butler service to give the illusion of more with less.
Though budgets continue to shrink, there are ways to provide good, flavorful options to attendees. The necessity of doing more with less may seem like a challenge, but it allows you to experiment with your own creativity. One+
KATJA MORGENSTERN is a senior project manager for Meeting Consultants Inc. She is an active MPI member, industry speaker and industry veteran. She can be reached at kmorgenstern@meetingconsultants.com.