Drinks served in mason jars. Art installations created from donuts. DJ booths made from cookware. Out-of-the-box – and off-the-plate thinking – will define 2015, according to a new e-book by socialtables, which produces cloud-based software for the hospitality industry.
“The innovations within food and beverage in the past year have elevated catering to creative heights not seen before,” socialtables wrote on its blog. “In order to understand the scope of opportunities available to planners and venues in 2015, we asked two of the country’s most sought-after catering companies for their predictions on the food, beverage and design that will shape menus in 2015.”
As the economy has improved, so have menus. And so, when planning your next conference dinner or post-work get-together for members, consider some of these new trendy twists.
Table to farm – Recently, the “farm to table” concept, in which organizations serve farm-raised meat and organic vegetables during meals, was all the rage. But now, “farm to fork” is catching steam. Meals will incorporate the regions from which ingredients are harvested: edible flowers; white asparagus; a rainbow of vegetables.
VIP treatment – Everyone loves to feel special. But not everyone can afford upscale reservations at swanky places. So creating a VIP dining experience leaves a lasting impression. Instead of a pre-plated dinner, organizations will offer restaurant-like ambiances in which hostesses seat guests who order from a menu.
Comfortable seating – Workplaces provide provide beanbag chairs, exercise balls and stand-up desks to their employees. So folding chairs or traditional rounds of eight seem almost out of place, old-school even. Instead, event planners will offer loveseats, porch swings and rocking chairs to create a cozy and creative culinary sensation.
Mini morsels – Tasty, bite-size temptations will replace five course meals. Since food presentation will be key in 2015, caterers will offer small, colorful samples that blend flavors: soup shots coupled with tea sandwiches; mini-meatloaf cupcakes topped with a mashed potato frosting; pint-size éclairs filled with jellies, peanut butter, chocolate.
Family-style feasting – These days, it’s not often families eat dinner together. But laughing together while enjoying family favorites creates lasting memories. As such, organizations will provide more family-style dining experiences, serving food in dishes that guests share. Just like a family dinner, the concept creates kindred closeness, fosters networking and avoids awkward small talk.
Savory and sweet – A match made for the palate. Menus will offer stunning combinations such as bourbon bacon jam and maple-flavored bacon. (Let’s be honest: Who doesn’t love anything bacon?!)
Comfort foods – And while most of us will be on a New Year’s health kick, caterers will still be crazy about comfort foods – offering favorites like baked potato salad and cheesy corn bakes. That said, caterers predict Azian zing will find its place among traditional barbecue. Think Korean barbecued short ribs.
“Windows [Catering] CEO Andrew Gerstel believes that the coming year will usher in a renowned interest in small bites, while predicting that palates will expand to welcome specialty foods like Pink Himalayan salt,” socialtables wrote.
What are some of the most memorable meals you’ve had at professional events? How do you spice it up for your event participants?