Meetings Blog Feb 27, 2020
Do you sometimes feel that your food and beverage offering is not ticking all the boxes that you had hoped it would? Or did you maybe miss a few of the boxes off altogether? Well we’re here to help, and make sure that your next meeting or event, no matter the size, knocks your attendees off their feet, from the taste buds down.
The F&B trends for 2020 continue to focus on similar elements to recent years, with attendees getting ever more gastronomically aware. Variety is key, especially with so much exposure to international delicacies, while environmental concerns remain front and center of the decision making in this area. And then there’s the visual sharing aspect that must be taking into account for your permanently connected guests. Here are seven areas to get tucked into…
The desire for your attendees to eat healthily at your event is far from a new trend but there does appear to be a rise in the specific foods and beverages that are being looked out. The likes of kale and quinoa will continue to grow in popularity while also in the snack trends there are beets and chickpeas. The rapid increase in demand for sparkling water as a sugar-free alternative is not likely to slow down anytime soon while switches to away from cow’s milk to soy and almond has seen oat milk join into popular effect.
Idea: Super Foods and natural elixirs are getting plenty of attention so find a way to incorporate them into the dining moments through the day. Fermented foods like tepache and tempeh, probiotic drinks and desserts, and goji berries are not only good for the body, they are also great for your marketing angle.
Whether for health, religious, moral, or other motivations, we are past the stage where your attendees should be penalized in the palate for not conforming to the traditional norms. Whether it’s vegetarian or vegan, gluten or nut-free, halal or kosher, or a decision to avoid meat or alcohol, there are numerous ways to ensure that all taste buds are sufficiently placated. The best way to allow you to prepare for this is clearly by getting to know your audience ahead of time, although when it comes to larger events this can be nigh on impossible. Instead consider the alternatives, speak to your provider, and make sure that everything on offer is equally desirable.
Idea: the headline making Impossible Burger may be a step too far for some so look to the meat-plant blends where ingredients such as mushrooms dilute the percentage of beef. Zero-proof drinks are also becoming more common to capture the imagination of those preferring non-alcoholic, but full tasting, beverages.
Tapas and pintxos may be part of the fabric of Spanish dining but the idea of smaller servings is also taking hold in the meetings and events industry. And this is more than just the creation of deliciously tempting bites. By having guests engaging with a wide variety of food offerings there is a positive tendency for them to interact with each other too. The idea of networking while snacking is an effective one and is why food is often taking an important role in the flow design of event planning.
Idea: take advantage of the ‘reimagined sandwich’ to create tasty, handheld memories. From dainty mini-hamburgers and waffle-filled goodies, to having a rotating set of ingredients to allow personalized taco creations, the conversations can be enhanced as hunger pangs are satisfied.
As ingredients and recipes have traveled around the globe, and people have opened their palates to a rich variety of tastes, more is being accepted and appreciated. Look to tap into authentic dishes using international chefs that can bring a flavor of home to your event. From the countries of South America to those in the Far East and Africa, there is so much choice available, and each often with an interesting backstory to be told. Ethiopian restaurants have sprung up in many major cities, as have those from Peru and Mongolia, so consider how distant lands may link in to your event theme.
Idea: a particular trend that Whole Foods have been promoting recently is that based on ‘foods from West Africa’ so why not discuss with your venue caterer what delicious spices and sauces are available to get on board with it.
While you may look to draw upon menus from the far-flung corners of the globe – without wasting resources by doing so – there is also intrigue to be captured from turning your attention to the local area. Sourcing produce from nearby allows attendees to get a taste of the region and can be built into the overall experience of meeting the host city. Vegetarian meals generally have a lower carbon footprint than their meat equivalents, while agreeing with your caterer to donate leftover food is also worth doing, and promoting.
Idea: packaging is a key element to your sustainable goals, so look at buying in bulk, especially for items such as beverages and condiments. There should also be no stigma about using ‘imperfect’ produce, which in the past had been discarded just for the way it looked.
Why not get your talented chefs involved in the occasion, demonstrating their culinary skills while explaining more about the food that it being served? Consider a glistening jamón Ibérico leg with slivers of the ham being professionally sliced and laid neatly on a plate as stories are told of the acorn-fed lifestyles of the pigs. Think of a huge sizzling wok flipping a colorful mix of vegetables over a fierce flame. Or take that flame idea and catch everyone’s eye with the delicate creation of a Baked Alaska dessert. Clearly the more common version of these visual experiences takes place at the bar where cocktail masterpieces are crafted in front of your impressed guests.
Idea: even if specialist chefs cannot be brought in to aid with these experiences, look at ways to incorporate video demonstrations, and let your attendees get their hands dirty by trying to replicate the process.
With social media sites dominating our lives, both personally and professionally, the need for your F&B presentations to be photo friendly is no longer a bonus, it’s a requirement. How the food sits on the plate, how the plate (or equivalent serving dish) looks, and how the whole setting comes together is what can truly draw attention to your page. The aforementioned chef experiences can also add an extra wow factor to their Instagramability.
Idea: have clear areas marked out at the stalls to help attendees get that perfect shot and maybe run a competition for the best foodie image of the day, neatly combining with your hashtag campaign.
The food and beverage aspect may have not been the principle reason for your attendees coming to your event but with a clear vision of what can be achieved, and the imagination to surprise and impress, you can make it an influencing factor for the future.
