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I love F&B forecasts, because it allows me a peek into
what I can be expecting from my favorite restaurants and trendy hot spots in
the coming year. This week I sat in on a trends preview webinar from Andrew
Freeman, a consultant and strategy guru for the hospitality industry. He
specializes in restaurants and hotels, but what’s happening there often
migrates into the event and catering worlds. Here are some Freeman forecasts
that you can apply to your own trend-setting events next year:
1.
We’re really open. The walls between
front-of-house and back are continuing to break down. Open kitchens, chefs
delivering their creations to the table and guests being invited to participate
in the experience all have applications to our industry. Consider asking the chef to come out of
the kitchen to introduce the menu to your group, or even passing a tray and
chatting with guests. They’ll love it, and remember more than just the food.
2.
Blow out the bar. Yes, bar food is becoming even
more important. Casual, sharable food, either simple or sophisticated, is the
new expectation. Hand in hand with this trend are all-day menus and snacking.
Think about mixing up the traditional 10am and 3pm breaks with all-day snacking
stations with fruit or other healthy snacks available throughout the meeting.
3.
Don’t be a “locowhore” (Freeman’s words, not
mine.) Folks are getting tired of getting hit over the head with all the
details of what local farms the food came from. Freeman suggests that rather
than making a big deal out of an established industry practice, you simply walk
the talk. Don’t overpromote. Planners, keep the verbiage simple.
4.
Of course, healthy food is always in, but today
you need step it up a notch. Gluten free is a must for any event menu. For
2013, expect to see more juice bars with fresh pressed and cold pressed
beverages.
5.
Food trucks. This trend has pretty much played
out in terms of innovation and the element of surprise, but Freeman says
they’re here to stay. In fact, the new trend is having permanent sites for them
around the city or meeting venue.
6.
Reuse, reinvent. We’ve reported on this trend
before, but it continues to be mainstreaming into social and corporate events.
A trip to the flea market or estate sales can uncover treasures that will make
your event shine.
7.
Wedding in a Box. Think an entire package for
the engaged couple—from tastings and cooking demonstration to a plated
reception and first anniversary dinner. The San Francisco Stanford Court
launched a new promotion
Oct. 18 that is all inclusive. Is this what engaged couples want? Only time—and
trends—will tell.
