Ideas for staying on-trend and within budget for your F&B.
While trends come and go, one thing that can always be counted on is the importance of food and beverage to the success of a meeting or event. Now we’re starting to see a shift back to planners looking for innovative, fun and stylish ways to create memorable food and beverage experiences for their attendees. Here are some ways to be both on-trend and within budget in 2013.
Elegant Simplicity. Today, planners are focusing on the three main courses while giving extra attention to the details. In the protein, the presentation and the flavor profile are key. If you’re looking to save, choose less expensive cuts of lean meat, such as short ribs instead of filet, or select regional seafood entrees. Also, opt for smaller portions of protein and starch when appropriate.
Regionally Inspired Cuisine. Embrace the food and culture of the destination to capitalize on what is unique about the locale. In the South, grits are a mainstay. On the East Coast, seafood, hot pretzels and saltwater taffy take center stage. Ask your property’s catering team to help you put a fresh spin on local favorites for an experience that combines tradition with modern appeal.
Unique Breaks. A great way to incorporate creativity and fun into your food and beverage offerings without breaking the bank is to make the most of your breaks. Many venues offer unique themed breaks and most can create custom options that tie into your event’s theme, the destination or even your company’s products and services. Simple touches, such as a spa water presentation with local fruits and berries infused in beverage dispensers, offer a refreshing alternative to the standard bottled water. As an added bonus, it’s more environmentally friendly.
Understated Elegance. Many people are embracing the concept of understated elegance as a way to present food that feels classy and special without being excessive or imprudent. Taking a chance on a trendy food item can backfire if too many of the attendees are not adventurous eaters. But taking a classic item and presenting it in creative ways (such as offering potatoes as a trio of diced and roasted Yukon Gold, Red Bliss and Peruvian Blue) can provide attendees with something new yet accessible. Creative use of starches and grains such as couscous, quinoa and nutty rice fulfill the average diner, while pleasing those looking for a bit of sophistication and are generally lower-cost alternatives to other accompaniments.
Add Some Action. Nothing beats the smell, look and engagement of action stations. Action stations create a relaxed atmosphere that encourages socializing, and they can be more economical than plated meals because guests only ask for what they want. Additionally, an increasing number of attendees consider themselves food experts and like to interact directly with the chefs who are preparing the food.
Vegetarian Options. It’s customary to offer a vegetarian plate to meet the needs of the handful of vegetarians at any event. Today, vegetables take center-stage, with thoughtfully prepared vegetarian plates pleasing both vegetarians and those just looking for a healthier option. Planners may even consider a vegetarian course for all attendees—they won’t even miss the meat as long as the food is presented creatively and is satisfying. One+
