You and your members aren’t the only ones following food and wine television magazines. Hotel chains, convention centers and smaller properties are also becoming competitive in this arena. That’s welcome news for planners seeking to update the experiential ante while operating within budgets linked to minimums.
Here are some popular trends you can act upon right now to make large group catering seem more customized:
Mini Meats: Tiny sandwiches, not like the crustless ones served at bridge parties, but stacked sliders that look like they were sized down with a shrink ray, are just plain fun. Why commit to one regular sized sandwich if you can offer a trio of crab cakes, burgers and traditional sandwich fillings on one or two-bite sized specialty rolls?
Layered in a Glass: While the idea isn’t new, interesting containers are creating more options, particular for grab and go meal-sized portions. Salads, dips and mousse desserts beautifully layered in clear glasses elicit squeals of delight and social posts. Hashtag your food events to show what non-attendees are missing!
Food Trucks, Not Fancy: The chicken offerings may have improved, but overall, interest in big sit-down banquets is waning. Casual experiences with great food and drink that reflect local ingredients and specialties enhance networking. Hotels and convention centers are proud of their local food stories and they are more than willing to work with you to create an experience that takes the food and décor to another level.
Make Your Own: Fulfill unique dietary requirements by offering basic food items that can be personalized with a variety of sweet and savory accoutrements. For breakfast, make your own yogurt parfaits and oatmeal bowls are nutritious as well as delicious. Lunchtime options often incorporate ethnic influences via make your own tacos or pasta bowls.
Craft is King: Any foodstuff created by local artisans will take your meeting to a different level. Tastings where your guests can sample a variety of bourbons, craft beers or bacons are gaining in popularity.
For success in bringing these trends to your audience, start your planning early and develop an open dialogue with your chefs and food and beverage managers. Pick their brains! Every meeting planner is challenged with growing food costs that outpace budget increases. You can benefit from road-tested ideas that your partners have executed for other clients.
Share one of your food-fun ideas in the comments!
As AH Director of Meetings, Beth Mauro is always on the lookout for ways to bring great food and fun to her events. Most recently she worked with Florida based-Global Experience Specialists to deliver a food truck party for 1500 people.
