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27 Mouthwatering Trends for Summer Mouthwatering Catering Trends for Summer BROUGHT TO YOU BY TRENDS FROM THE National Association for Catering & Events 27 Mouthwatering Catering Trends for Summer 2 Introduction There have been some exciting trends that have been seen in the catering and events industry this year, and we are building for an even brighter future as we leverage the creative energy of our industry to produce better food, food presentations, as well as creative events. As summer looms, the team here at the National The catering and events industry has been blessed Association for Catering and Events (NACE) took a over the past 60 years to have many leaders who have moment to reflect upon the trends that have impacted blazed trails for the professionals following in their our landscape thus far this year: footsteps, including the vibrant leaders of Wolfgang Puck and Design Cuisine, who we are thrilled to have Significant growth in events and revenue, especially worked with on this report. as corporate catering has regained its strength. As we see catered events permeating all levels of Caterers becoming more creative as customers look the economy, the opportunity for professional and for unique and personalized foods and events, from innovative caterers is very bright. The employees of the local sourcing of food, colorful events, tasty food Wolfgang Puck and Design Cuisine — many of whom to the beautiful décor needed to host a memorable are NACE members — support the industry and event. continue to drive it to be the best it can be year over year. The continuously expanding role of non-food aspects of catering: creative beverages, local wines, Along with Social Tables, Wolfgang Puck and Design beers, spirits, innovative rentals, and unforgettable Cuisine, we are thrilled to share with you our entertainment. 27 Mouthwatering Catering Trends for Summer. We hope you enjoy learning about the creative things happening Continued demand for more personalized and in our industry, and incorporate them into your events intimate events by customers that has caused a as we welcome the warmest months of the year. our businesses to grow in the scope of services we provide. BonnieBonnie Fedchock, CAEFedchock Executive Director, National Association for Catering and Events 27 Mouthwatering Catering Trends for Summer 3 TREND 1 Bacon and Breakfast Bacon is still a major trend and we have seen the incorporation into many aspects of catering items. It has been used in drinks, appetizers, salad, main courses, as well as deserts. Bacon is expected to stay a major trend throughout the year. In addition, breakfast is big this year. We are seeing the incorporation of breakfast into many types of events, especially late night meals. TREND 2 Blue is the New Black as Color Reigns Caterers are including a focus on color in the entire event design. This includes the floral arrangements, linens, lighting, furniture, china, silverware, décor items, as well as food. We are seeing creative ideas with color. For 2015, blue is the new black. You will see much more incorporation of blue into events. TREND 3 Creative Food Presentations It is more important than ever for caterers to make their food displays and plates look more attractive to the guests. The presentations can range from casual to formal, from outdoor picnics to formal galas. Food arrangements with the addition of props on the plates and/or displays, allow caterers can bring the themes to life for the guests. Through these creative components, caterers can make the guests feel more involved in the specialness of the event. 27 Mouthwatering Catering Trends for Summer 4 TREND 4 Take Food Back to Its Roots Local sourcing of food is becoming much more commonplace, and is more meaningful to the guests as we take our customers back to the roots of food production. This practice helps the local economy thrive, provides caterers with consistent, high-quality, regionalized food, reduces the environmental effect by reducing transportation elements, as well as highlights the local region and its food production. It is a great way to promote local producers to the customers who attend the event. TREND 5 Intimately Personal Events Customers are focusing more on creating more personal, intimate and meaningful events. This is sometimes done through less formal food presentations, plating, or table arrangements. The goal has been to create a more memorable event for the guests. While caterers are often using the same menus, they are customizing them for the guests. TREND 6 Inventive Seating Arrangements With the endless rental options available to caterers today, it is important that your services include guiding your client towards creative seating options that impact their guests in both form and function. Customize their events with benches or serpentine seating to encourage interaction, or position outdoor furniture as an extension of an indoor lounge to subconsciously enhance crowd flow. 27 Mouthwatering Catering Trends for Summer 5 TREND 7 Smaller Portions: Still a "Do" Small-bite options remain on this list thanks to the continued demand for nutritious, serving-sized offerings, and the creative license they afford caterers. This trend allows caterers the ability to showcase their diverse menus, highlighting the abundant array of foods they can creatively offer clients and guests. TREND 8 Sustainability With a large amount of waste in the food supply (in 2012, Americans threw away more than 36 million tons of food, according to the EPA), responsible caterers are focused on using every component of the food product (nose to tail) to offer more economical pricing for the customer, and to better take care of the environment. Containing food costs benefits the bottom line for clients, and forces catering teams to be creative in their offerings. It's an exciting challenge your company should embrace. TREND 9 Tasty, but Unique Customers are asking for unique, tasty food items in 2015. This can be foods or new spices that introduce new flavors to add diversity and complexity to the menu. For example, in 2015, cauliflower is the new kale. We see much more incorporation of new food items in menus as caterers are working to differentiate themselves. 27 Mouthwatering Catering Trends for Summer 6 TREND 10 The Caterer’s Sous Chef: Technology Technology is becoming a natural component of all types of events, enhancing the guest’s experience. The options include tablets for ordering items from the menu, adjusting audio-visual presets, customer relationship management databases and and as well as event apps that support the caterer and customer such as Pocket Planner. TREND 11 Themes Live On We are seeing a resurgence of themes in catering and events, especially from movies and television shows. The top themes from 2014 were Mad Men, The Great Gatsby, and Revenge. The incoming trend is the 1970s, with the incorporation of the clothes and accessories from that decade. 27 Mouthwatering Catering Trends for Summer 7 TRENDS FROM THE Wolfgang Puck Team 27 Mouthwatering Catering Trends for Summer 8 For legendary chef and entrepreneur Wolfgang Puck, innovation is a lifestyle. Pioneering the open kitchen and gourmet pizzas at Spago in 1982; Asian fusion cooking at Chinois on Main in 1983; the first celebrity chef to open in Las Vegas, now a dining mecca; first chef on the Food Network; and developer of the new pressure oven — at 65 Wolfgang is not interested in resting on his laurels. In the three decades since Wolfgang Puck opened salmon pizza. “Some people were upset: ‘How can you Spago in West Hollywood, the groundbreaking take it off the menu? It’s my favorite thing!’ So I said, gourmet has parlayed his food-world stardom into ‘You know what, we’ll make it if people ask for it.’ But if one successful venture after another. Wolfgang Puck we don’t change, we’ll go nowhere. I don’t want people Catering fulfills Wolfgang’s vision by delivering a to get bored. You have to give people something new. quality, innovative experience for all occasions based You can’t keep working on the same old thing forever.” on fundamental principles of cooking at the highest level possible using the freshest seasonal ingredients, In the following pages, Mary Cline, Regional Director of and by delivering humble, expert service to each and Catering Sales for Wolfgang Puck Catering, discusses every guest, fostering lasting relationships based 10 budding trends that quite presciently align with Chef upon trust and partnership and personalizing each Wolfgang’s vision. Catering at its core will always be event with passion. simply providing food and drink at events — but it has evolved beyond that into supporting healthy lifestyle From Wolfgang: “Whenever you have a new innovation, choices, showcasing the best of the event’s region and that’s what really makes the big difference… I like to season, and creating an immersive experience for all do things that aren’t ordinary—something to shock from the planner to the last guest. people a little bit.” Puck surprised longtime Spago patrons when he redesigned his flagship Beverly Read on and enjoy — and from all of us here at Hills locale in 2012 and ditched his signature smoked Wolfgang to you: live, love, eat! M a r y Cl i n e Regional Director of Catering Sales Wolfgang Puck Catering 27 Mouthwatering Catering Trends for Summer 9 TREND 12 The Perfect Summer Pairing: Small Bites & Pours Provide your clients with a turnkey solution to the food and beverage pairings to integrate sponsors or specialty themes. Play it safe with options such as Beer & Brats, Sake & Sushi, Margaritas & Tacos, or delight them with unexpected pairings like Beer-Based Ice Creams or Bourbon Bread Pudding. Photo Credit: Brides of North Texas and Greg Blomberg Photography TREND 13 Provide a Culinary Sensory Overload Engage your attendees by providing a personalized culinary tour for all the senses.
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