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Caterers Predict Event Trends for 2013

Caterers Predict Event Trends for 2013


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Popcorn, ancient grains, food carts, beers and more: caterers have predicted an array of new trends

Here are some of the trends featured, based on in-depth interviews with top caterers and vendors:

Popcorn bars: Elaborately spiced and flavored popcorn has been showing up at events in 2012, and caterers are predicting that they’ll see even more in 2013.

Tacos, dumplings and fillings galore: Ethnic isn’t exotic anymore; it’s just a state of being at events. Caterers are drawing global connections with street-food style innovation, melding Jamaican, Lebanese and Indian into one menu. Call them gyoza, pierogi, empanadas, knodel or momo; fillings wrapped up in dough signify the best of the world in a doughy package.

Bizarre and botanical: Events promoting culinary explorations mean big business for caterers. Goat may not be the protein of choice at a wedding, but events devoted to menu items you might see on Bizarre Foods can make a big splash with guests and are fun for chefs.

Fifty shades of grey décor: In addition to Emerald, the Pantone color of the year, grey is making a comeback for events, with sleek modern materials like metal and acrylic slowly moving in on burlap and vintage décor.

Emulating Top Chef for teambuilding: There’s big business in using a commissary kitchen for corporate development events. Modeled after shows like Chopped and Iron Chef, caterers are preparing challenges of menu preparation and buffet presentation — all to boost the collaborative and communications abilities of white-collar professionals.

Wedding desserts are becoming even more diverse and personalized: Just when we thought we’d seen it all, soft serve stations, ice-your-own-cupcake bars and more options for creative flavor combinations are predicted for weddings in 2013.

To learn more about the predicted trends of 2013, check out the January issue of Catersource magazine.


The Wedding Menu Trends for 2021, According to Experts

So many things changed in 2020, and we definitely saw adjustments in wedding menus for those who still tied the knot this year. Years prior, the traditional seated dinner had been thrown out the window for many, and couples were opting for unique food options to enhance their guest’s experience. Everything from elaborate charcuterie spreads to raw bars were showing up at receptions, but especially with the onset of COVID-19, those setups definitely changed.

So, what’s to come for 2021? With weddings looking a bit different, especially for those planning earlier in the year, it may be hard to predict what’s on-trend. But we’ve got you covered. We asked industry experts what they think will be some of the biggest trends for feeding your guests in 2021. Read on for some of the top predictions to work into your wedding menu this year.


Top Trends Driving Change In The Food Industry

The food industry is evolving rapidly. In this article, food industry leaders and innovators weigh in on top trends driving change toward a healthier and more sustainable food future.

Increasing Consumer Demand For Transparency :

The biggest trend driving change in the food and beverage industry right now is TRANSPARENCY. Consumers want to know and understand what ingredients are going into their products, which is why we are seeing so many innovative products with shorter ingredient lists that you can pronounce. Consumers are seeking simplicity in addition to better quality foods. Before now, it was rare to flip to the back of a product on shelf and read it before putting it in your cart. Consumers are reading the back of packages now more than ever. “- Samantha Abrams, Co-founder Emmy Organics

Consumers are looking for brands that share transparency to the product, as well as reflect their own personal values. The brands consumers eat, drink and wear have become an expression of who they aspire to be, which is why they seek out a company’s origin story, sustainability efforts, social consciousness, and corporate transparency. Clean labels with high ethical values are more important than ever, particularly to a growing segment of consumers with special dietary needs, which means, lab-created artificial and “natural” flavors are not in demand consumers want real ingredients from nature.Consumers are seeing their purchasing decisions as a form of activism – they are “voting with their dollars,” supporting companies that align with their personal beliefs and hope for the future. There are pioneering companies that have embodied these sustainable values before it hit mainstream consciousness, and now we’re seeing the broader food industry get on board. Now, the biggest food conglomerates in the world are taking heed and listening to the demands of consumers – these companies realize that they need to make enormous, systemic changes for the better of our people and planet in order to stay competitive.- Ahmed Rahim, Founder & CEO, Numi Organic Tea

I believe that consumers’ growing need and interest for transparency within the food industry is continuing to hold food companies accountable and driving change within the industry. I predict that this ‘trend’ will influence food labeling, food products and marketing claims, causing companies to even share information about their work culture and inclusion measures.This is a change-maker because consumers are increasing their education about the products they eat and are starting to embrace whole, minimally processed foods to meet their nutritional needs. This means they are moving away from heavily fortified products and replacing them with whole options that are inherently nutrient-rich. Though, it's still important to emphasize variety, as individuals continue to fall short on certain nutrients, so communicating the positive nutrient attributes of certain foods will be essential in the year ahead. It’s because of this new education and awareness that consumers can demand change from the food companies they have come to rely on.- Stephanie Perruzza RN, KIND Healthy Snacks

Increase in consumer demand for Plant- Based Food

“Through our internal proprietary research, we found that 17% of US population and 23% of Canadian consumers consider themselves ‘plant-forward’. Being ‘plant-forward’ does not necessarily require you to be vegan or vegetarian, rather that you prefer approximately 70 percent of your meals to contain plant-based, 100% clean ingredients. As consumer needs rapidly evolve, food companies must re-imagine the way fresh, plant-based foods are grown, prepared, delivered and ultimately brought to the table. To deliver foods that are fresh and contain only natural ingredients – the supply chain infrastructure throughout our country will need to be re-structured to manage fresh or short shelf-life foods that do not contain artificial preservatives or ingredients.. This is an extremely large task.- Molly Hemmeter, President & CEO - Landec Corporation

Plant-based, non-dairy alternatives are driving big change. Plant-based is a long-term format shift that I believe is gravitational and dramatically changes the choices that consumers make. I worked in the music industry when it was going through the format shift from physical to digital and I recognize all the signs signifying that this shift from dairy to non-dairy is of similar magnitude.- Edward Averdieck, Co-founder and President, The Coconut Collaborative

Health and Wellness is a trend that has been the fundamental driver of change in food and beverages worldwide, and we not only expect this trend to continue, but also accelerate. Over the past five years, we’ve seen this trend manifested in cleaner and clearer labels, the growth of organic and “better for you” offerings from major retailers, the growth in new entrants across categories. The three drivers of this trend include: 1) Consumers becoming more educated on the benefits of healthier choices. 2) Retailers taking positions with new, smaller, more innovative companies out of a need to diversify and drive higher margins. 3) Companies changing products that have been established over the past 100 years and re-creating popular items with no sugar alternatives, saturated fats, artificial coloring, GMO free, and fewer preservatives. Recently, we’ve seen growth in probiotics, collagen, protein and plant-based food and beverages. In the near future, we believe we will see the same growth with CBD in the industry, as well.

Over the past five years, there has been decrease in sales from traditional CPG leaders across the board and newer, healthier-focused companies are filling the void by driving change in a much faster, better, and more innovative way than the legacy leaders can execute. As the big companies have continued to struggle for growth, it’s those tapping the health and wellness trend that are offering retailers change in the smallest of ways to drive change with consumers to choose healthy.- Brent Willis, CEO, New Age Beverages

Functional ingredients in food and beverages are dominating the industry. Consumers are demanding an all in one solution. Those products that meet multiple requirements are capturing consumer attention and making a mark. Catering for multiple dietary requirements as well as offering a specific functional element to products is key to differentiating yourself to other brands and stand out. - Janine Zappini, Co-founder & CEO, Gutsii


5 Food Trends That Will Define 'New Normal' Post Covid-19

Highlights

The world saw a transition from industrial animal production for consumption to more sustainable, animal-welfare forms of agriculture, as well as a reduction in animals raised for food. This also gave a significant push to the 'vegan food industry' and brought it to the forefront of the health trends of 2019-2020.

But will the COVID-19 pandemic be the final nail in the coffin that makes the world switch over from meat? With people being more conscious about their lifestyle choices, they are now making more thoughtful purchasing decisions, and opting for sustainable alternatives. People today are getting increasingly curious about how and where something is made, as well as its impact on the environment.

Being part of the hospitality industry in India, here is what I think will be some of the food trends that will takeover the Indian F&B sector post lockdown:

Here Are 5 Food Trends That Will Take Over The Food & Beverage Space Post Covid-19:

1. Chef Driven Delivery Restaurants

Many chef-driven, fine dining restaurants which were earlier focussed on providing customers a dining-in experience, will now venture into the delivery business. In the long term this will completely change the landscape of the delivery business in the country.

Customers have always connected better with brands who have a consistent story and have been transparent with them about the team and chefs that work behind the scenes to make their food. This was earlier missing from the delivery business model in India, but will now make a comeback. Curating a better experience right from hygiene & safe, to packaging & customer centric content will put forward a new wave of doing business in the food delivery sector.

Food delivery is likely to become the new dining out.

2. Vegan & Healthy-Food Delivery Brands

There was a strong shift indicated in 2020 towards vegan & organic food. But with Covid19 taking the globe by storm, this trend will soon become a lifestyle for many. People will be more conscious about the food they eat and this market will see a rise in 'vegan only' brands. Many SME's have come up in the product space across the country promoting plant-based products, foods & more.

In late 2019 and early 2020 we saw many smaller cafes spring up focusing on healthy, farm-to-table and vegan menus. As Indians, a lot of our diet is already vegan-friendly, hence, it is not too difficult for us to adapt. However, with the availability of vegan cheese, mayonnaise & mock meats in India, the transition seems easier.

Vegan food will take industry by storm.

3. Gourmet Street Food

India is known for its street food and people love it. However, with hygiene and cleanliness being the primary area of concern after COVID-19, street food is not going to be people's preferred option for eating out for months to come post the pandemic. Thus, we will see a rise of many gourmet street food brands in the organized sector that can provide great taste coupled with hygiene and convenience of delivery.

Street food will likely see a transformation.

4. Meat Alternatives & Mock Meat

With people switching from an animal based diet to a plant based one, we will see the popularisation of mock meat and meat alternatives. Many restaurants will give their customers an option to opt for mock meat instead of the real thing, hence allowing them to add the required protein content to their meal rather carb heavy vegetarian and vegan diet food options. This industry has already seen great potential abroad, and will probably make a big impact in the post COVID-19 era in India, in both F&B and retail.

Mock meat will become more commonplace.

5. At Home Experiences

Due to physical distancing being strictly enforced in India and around the world during COVID-19, a lot of the people will opt for enforcing this even after the pandemic is over to deal with the fear of another outbreak. Even after lockdown is over, restaurants will not be allowed to operate at more than a 30% capacity, hence there will be more and more F&B brands providing 'At Home' experiences.

This trend was earlier being explored by a select few players in India, and will now see a major rise. Most hospitality brands will provide private catering services that will have the option of 'cooking at home', and will cater to groups of 8 to 20 people who would like to have an indulgent gourmet experience indoors post the pandemic.

About Author: Pawan Shahri is Managing partner at Butterfly Fly, The Bigg Small Café + Bar and Oi Kitchen and Bar​.

Disclaimer: The opinions expressed within this article are the personal opinions of the author. NDTV is not responsible for the accuracy, completeness, suitability, or validity of any information on this article. All information is provided on an as-is basis. The information, facts or opinions appearing in the article do not reflect the views of NDTV and NDTV does not assume any responsibility or liability for the same.


Trailblazing Chefs and Blazing-Hot Flavors — 2013 Predictions From Food Network Kitchens

Food Network Kitchens have come up with their annual list of the top food trends that will define 2013. Check out some of the trends here.

1. Pop “Culture” — Is fermentation poised to be the new yoga? Beer, miso, yogurt, kombucha and their kin will multiply in 2013. Chefs love fermentation because it's the ultimate source of complex flavors (it's what makes grapes into a glass of wine), marketers love selling “live active cultures," health nuts appreciate probiotics, and DIY-ers are learning that it's easy to get into.

2. Heat Seekers — With jalapenos and chipotles now as common as meat and potatoes, the search for spicy satisfaction will lead us to seek heat in new places. The mass market is getting on board with Doritos taco shells, Sriracha popcorn and Spicy Pizzeria Cracker Jacks, while chefs are exploring warming Aleppo pepper and numbing Sichuan pepper.

3. Fish Sauce Brings the Funk — As we developed a taste for Southeast Asian food, we also acquired a taste for this pungent, ultraconcentrated umami bomb. Now it's everywhere, from fast-casual chains (like Chipotle's Southeast Asian spin-off, ShopHouse), to fancy Italian restaurants — there's even a barrel-aged, responsibly sourced version.

4. Asian Infusion — Second-generation Asian-American chefs like David Chang (of New York, Toronto and Sydney's Momofuku restaurants), Roy Choi (of Kogi and A-Frame in Los Angeles) and Danny Bowien (of Mission Chinese Food in San Francisco and New York) are making kimchi (pungent pickled cabbage), gochujang (Korean chile paste) and shichimi togarashi (Japanese 7-spice blend) as American as apple pie.

5. Fun-house Food — This year we don't have to be too serious about food. Creative chefs are pushing experimentation to extremes with a spirit of play and a sense of humor that seem entirely of the moment, producing funhouse cuisines where pastrami meets kung pao, kimchi meets tacos and ramen meets matzo balls.

6. Comeback Cuisines — Is the pu-pu platter about to finally get a little respect? After years of looking for authenticity in distant lands, we are coming to appreciate our own native, hyphenated cuisines: Italian-American, Tex-Mex, Jewish-American, Chinese-American, even Tiki. Fantastic chefs are reviving forgotten Americanized classics from General Tso's chicken to chicken Parm to fantastic effect.


People have always yearned to see into the future, to peek around the corner and make sense of what’s going on, according to author and mathematician David Orrell.

But predicting the future is difficult. And what’s more, the search for the “perfect model” of prediction often reveals as much about people’s sense of aesthetics as it does about the future, Orrell said last Thursday during “Perfect Model: The Past, Present, and Future of Prediction,” a talk sponsored by the Peabody Museum of Archaeology and Ethnology.

The ability to predict trends has grown over the centuries, he said, but not as much as people might think, especially in a few important areas.

Climate change prediction, for example, is no better now than it was 30 years ago, he said nobody predicted the 2008 financial crisis “and even though the human genome is now mapped, we still can’t predict the spread of pandemics like avian flu or swine flu.”

What’s the common tie among these problems? “They’re connected to our worldview of how we think about prediction,” he said, and that can be traced back to the ancient Greeks.

The Greeks believed that the cosmos was ruled by “mathematical harmony,” and followed the classical ideals of unity, stability, symmetry, elegance, and order, Orrell said. These ideals were reflected in architecture like the Pantheon in Rome, with its elegant geometry.

Today, predictive models are largely governed by these same classical ideals or aesthetics.

So how has the classical model worked to foretell the kinds of things that people are interested in predicting now, like economics, weather, or climate change? Not so well, Orrell said.

Weather forecasting hasn’t improved as much as anticipated over the centuries, despite huge advances in computing, observational power from satellites, and demand from agriculture, he said. “Predictions may be good for a couple of days, but things like precipitation or extreme events remain particularly difficult to predict.”

And as it turns out, it’s even harder to predict the economy than the weather.

The neoclassical theory of economics was developed in the 19th century, inspired by Isaac Newton’s “rational mechanics.” The theory assumed that individuals act independently and rationally to maximize their own happiness.

But does the economy act effectively, like a machine? Does it behave rationally? Does it conform to a “perfect model”? No, Orrell said, it doesn’t. Large deviations frequently occur, as seen in the economic collapse of 2008.

Instead of finding a new way to think about modeling — either for weather or market forecasting — the old models simply get adjusted.

The butterfly effect, for example, became the default explanation of why a weather forecast went wrong. That theory says that something as inconsequential as a butterfly flapping its wings can affect the weather on the other side of the world. In economics, the efficient-market hypothesis was used to explain away unpredictability. The theory holds that though markets cannot be predicted, risk can still be calculated using normal distribution, or “the bell curve,” another geometrically elegant solution influenced by classical thought.

Perhaps the original models are simply wrong, said Orrel. Then the question becomes, “If we can’t predict the economic crisis, then how can we predict something like an environmental crisis?

“We have to acknowledge that some things aren’t predictable,” he said. “We need to acknowledge the uncertainty of living systems.”

New models are emerging from the life sciences that view the world as a living organism rather than a machine. “These models are coupled with a new aesthetic, which finds beauty in the complexity of life rather than the elegance of symmetry,” Orrell said.

People need to stop trying to project their values onto the universe, he added.

Currently, we model world systems based on stability, symmetry, order, and logic, he said. “We model people as if they were perfectly rational. We model the economy as if it obeyed [the Greek notion] of ‘harmony of the spheres.’” But the world is far wilder than that, he said.

“Can we predict the exact timing of the next business, health, or climate crisis or opportunity?” Orrell asked. “No. But can we use available tools to better prepare ourselves, and make our businesses and institutions more flexible and robust? Yes. I think we can.”

The lecture, held at the Geological Lecture Hall, was the seventh in a yearlong series about divination (from the Latin divinare, “to foresee, to be inspired by a god”) and the many ways humans attempt to understand the present and divine the future. It was sponsored the Peabody Museum of Archaeology and Ethnology at Harvard University.


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Merseyside and North Wales Branch News

The Branch is now holding monthly Branch meetings via MS Teams and these have proved to be successfu&hellip

West of Scotland Branch News

By the time you read this, let’s hope some of lockdown restrictions have been lifted and the queues &hellip

Trent Branch News

In common with other Branches, Coronavirus restrictions have had a tremendous effect on our Branch C&hellip

Event: NI Branch Meeting

Venue: Virtual

Sponsor: Stephens Catering (Virtually) to showcase new equipment. Rationale Oven – Hot Holding

Event: NI Branch Meeting (1)

Venue: Virtual

Sponsor: Mindfulness session

Merseyside and North Wales Branch

Event: MNW Branch Meeting (2)

Venue: Microsoft Teams

"I was offered very little suitable food over the next few days and discharged myself shortly after."

County Durham and Darlington NHS Foundation Trust have devised a short DVD regarding the ‘Perfect Meal’ encouraging patients to eat well to help the pathway to recovery.


Classics with a Modern Twist

Classic flavors and comfort foods have been on the rise, but with consumers cooking at home for extended periods of time, they want to add a twist and experiment. This includes adding non-traditional ingredients to their favorite comfort foods, and specialized culinary techniques, like roasting, toasting, caramelizing and smoking that add complexity to the flavors. We also expect to see an increase in consumers trying plant-based proteins and vegetarian diets, whether it is in the form of groceries or meal kits. A trending example of a classic with a twist is non-traditional charcuterie whether it is made from candy or snack foods, there are many colorful and flavorful possibilities.

Another illustration of adding a popular flavor to comfort foods in Asia is wok hei, which translates to “breath of a wok.” It refers to a smoky flavor imparted by cooking the fresh ingredients in a hot wok under conditions of intense heat during stir frying.


Menu 2020: A Catering Forecast for the New Year

PLANT-CENTRIC PLATES Saving the world one plate at a time is best achieved through a more plant-based diet, and more caterers are shifting their menus to reflect this growing, client-driven trend.

“ A North American market research study found that 35 percent of millennial guests are looking for more vegetarian options on menus,” says Debra Lykkemark, president of Vancouver, Canada-based Culinary Capers. “Plant-based menus are gaining traction due to concerns about climate change and reducing our carbon footprint. This trend will make it necessary to develop new and exciting vegetarian and vegan offerings.”

She cites several passed hors d’oeuvre—vegan compressed watermelon poke with avocado rice crisp (pictured above), savory pumpkin tarte fine, vegan mac and cheese croquette with spicy tomato-cashew bechamel, and vegan golden beet cashew cheese bites—as examples. Wild, locally foraged ingredients will appear more on the caterer’s 2020 menus, with dishes incorporating wild mushrooms, huckleberries, ramps, sea beans, fiddleheads, stinging nettles, licorice root and mustard flowers.

GOOD TO GROW At Stamford, Conn.-based Marcia Selden Catering and Events, the demand for more creative, high-end plant-based fare has prompted a partnership with celebrity chef and plant-centric pioneer Matthew Kenney, resulting in a new brand called Naked Fig Catering.

“The collaboration provides an opportunity to expand a luxury plant-based culinary presence into the catering and event industry,” says managing partner and executive chef Robin Selden. “We have catered many events for clients who aren’t even living a vegan lifestyle, but are just excited to try something new.” A recent menu featured tomatoes, corn and mushrooms each prepared multiple ways—tomato tartare, sorbet and heirloom chips corn pudding, ribs and bisque and mixed mushroom lasagna and shiitake sticks.

In the American South, where barbeque reigns supreme, Raleigh, N.C.-based Mitchell’s Catering and Events has found jackfruit to be a viable vegan substitute for both pulled pork in its North Carolina Eastern-style barbeque and blue crab in its coastal crab cakes. At Philadelphia-based Feastivities Events, vice president Meryl Snow foresees building more recipes focusing on lentils, chickpeas, split peas, quinoa, hemp and flax in 2020.

EXOTIC INFLUENCES For starters, Richard Mooney of Los Angeles-based Kensington Caterers cites Yemen zhoug sauce as a favorite flavor enhancer. At Feastivities Events, exotic means Afro-Caribbean cuisine, which features a distinctive spicy flavor profile with dishes composed primarily of seafood and/or different cuts of meat combined with yam, sweet potato, cassava, plantains, cocoyam, coconut, lentils and rice. “This cuisine is delicious but has some heat, so chefs will need to lighten the spice for the American palate,” says Snow. The team at Culinary Capers favors Japanese donburi (rice bowls) stations, where guests top seasoned rice with a choice of glazed beef short ribs, crispy tofu tempura or sake-cured steelhead garnished with kimchi, cabbage, scallions, black sesame and togarishi.

Mitchell’s Catering and Events incorporates flavors from the Middle East and Northern Africa into its menus, with such dishes as spanakopita with zucchini, basil, feta cheese and toasted pine nuts, lamb kofta kabobs with tomato harissa, and spicy shrimp chermoula skewers. Likewise ..

The complete article will appear in the Winter 2020 issue of Special Events, available only to subscribers. Not a subscriber? We can fix that just click here.


Seven top marketing trends for 2013

This article was published more than 8 years ago. Some information in it may no longer be current.

It's that time of year again: Every December, I take a step back and look at what small- to medium-sized businesses are talking about, dabbling in or really starting to integrate into their growth strategies. These early signs often point to trends you can expect to pick up steam.

Here are seven hot marketing trends that I predict for 2013. Pay heed and see how you can use them to improve your own marketing strategies.

Trend 1: The Minority Report effect

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You know that scene from the movie Minority Report, where Tom Cruise races by billboards that scan his retinas and target him with advertisements based on his personal preferences?

We may still be some time away from advertising like that, but we're seeing the early stages, with the emergence of innovations integrating social media, local targeting and mobile devices. This is what marketers are calling "SoLoMo," and look for more innovations in this trend, and more business-to-consumer companies trying to capitalize on those innovations.

To paint a picture of what to expect, consider Foursquare, an application closely tied to SoLoMo. Foursquare tells mobile users what companies are nearby and what deals are available. Take that a step further, where users are required to input personal preferences or an app recognizes patterns in behaviour so that when they are near a business that fits their profile, it will push out a notification for a coupon, discount code, special of the day or sale.

Trend 2: Hijacking the news

Newsjacking is about figuring out ways to inject your company into breaking news to generate media coverage for your busines, build more awareness and create more credibilty. This requires fast action to create a connection between the story and your company.

A lawyer client of mine specializing in privacy has been having some newsjacking success. When stories about Google keeping consumer information came out this year, for instance, he reached out to the media to offer his opinion, and has now become recognized as a privacy expert to whom media turned multiple times in 2012 on privacy-related matters. This has done much to raise his profile.


Watch the video: Magnolia Place Wedding Cru Catering (June 2022).