Let's explore the major changes redefining the culinary experience at events, with a special focus on the most popular format: the buffet offering vegetarian and non-alcoholic alternatives.
TRENDING FORMATS:
WALKING DINNER WITH BUFFET
The most in-demand catering format today is undoubtedly the walking dinner with a buffet, discreetly pushing food trucks into the background. Buffets offer appreciated service speed, addressing the perceived lack found in food trucks. The menus, featuring cold fish dishes, hot meals, and desserts, provide a refined experience that can be enjoyed either standing or seated. However, the emerging issue of responsibility regarding food waste is becoming increasingly relevant, with caterers applying the "finished = gone" principle.
FIXED SEATING DINNER
Seated dinners, where guests enjoy elegant dishes at assigned seats, rank second in popularity. This format, favored for exclusive events, allows perfect timing control and minimizes food waste. Seated dinners are gaining traction, offering a sophisticated dining experience ideal for VIP events with a strict schedule.
BARBECUES AND FOOD SHARING
While barbecues represent only a small fraction of catering choices, they remain dependent on weather conditions and are less suitable for large groups. Food-sharing concepts, although encouraging table interaction, pose major challenges in time management and increase the risk of food waste.
LIVE COOKING
The culinary experience now extends to "live cooking," where top chefs are invited to add an extra touch to events. Even traditionally simple dinners are turning into unique gastronomic experiences.
CULINARY AND BUDGETARY CHALLENGES
Clients’ culinary preferences present challenges—some aim to maintain the same concepts with unchanged budgets, while others adjust expectations in response to rising ingredient costs. Caterers emphasize the importance of not underestimating the food budget, highlighting that the memorability of an event is often linked to the quality of the food.
VEGETARIAN, VEGAN, AND HALAL OPTIONS
Vegetarian and vegan trends continue, making up to 25% of catering offerings. However, balancing clients' specific requests with budget constraints is becoming an organizational challenge. Halal requirements add another layer of complexity, as some clients demand full halal exclusivity while others prefer mixed offerings. Caterers must adapt their infrastructure to prevent contact between halal and non-halal meat, increasing logistical challenges.
NON-ALCOHOLIC DRINKS AND ECOLOGICAL CONCERNS
The reduction in alcohol consumption is confirmed by the rise of mocktails, non-alcoholic beer, and soft drinks. Environmental concerns are gaining importance, prompting caterers to adopt more sustainable practices, from using seasonal products to reducing food waste. Their ecological commitments are reflected in the use of reusable materials and a preference for biodegradable options.
In conclusion, event catering is evolving toward a more diverse experience, focused on sustainability and personalization. The challenges of managing specific dietary preferences and budget constraints are pushing caterers to rethink their approaches to offer memorable and responsible culinary experiences.
