National Restaurant Association Releases What’s Hot Culinary Forecast
What do chefs think the hottest culinary trend will be in 2022? The top five answers of chefs surveyed by
Food Trends
Plant-Based Revolution
Back in 2008, when Cristina Carolan launched Chef Veggie, her plant-based personal chef service in Austin, Texas, she admits, “It was a lot harder for me to find clients who would be happy with not having any animal products in their meals.”
Festive Feasting
It’s almost that time of year—when events are extra festive and the food extra indulgent. To help inspire your holiday menus, we asked caterers and chefs to share tips, strategies and recipes.
Green Is Good
Your customers are most likely paying attention to whether the products you use in your business are environmentally friendly. According to a report by the World Wildlife Fund published in May, internet searches for sustainable goods worldwide increased by 71 percent in the last five years.
Boxing Up Some Excitement
Like many caterers before the COVID-19 pandemic hit, Anne Lloyd—who owns Nolavore Catering and Commissary Kitchen in New Orleans—was mostly focused on traditional event catering.
Delivering the Goods
There’s no doubt about it—people will pay for convenience. The global meal kit delivery services market is expected to grow from $10.26 billion in 2020 to almost $20 billion by 2027, according to Grand View Research.
THE STAYING POWER OF BBQ
There’s no doubt about it—Americans love to grill. Nearly two-thirds of U.S. adults own a grill or smoker, according to a 2020 survey by the Hearth, Patio & Barbecue Association. And the lockdowns of last summer gave them plenty of time to practice their craft during backyard cookouts.
Bringing the Party Home
Hopefully we’re seeing the light at the end of the tunnel when it comes to the COVID-19 pandemic and its transformative effect on catered events. Yet even during the strictest days of lockdown, innovative caterers found ways to help clients celebrate events from home. And according to the two top caterers profiled here, clients will continue to book similar events even when society emerges from the COVID-19 danger zone—and the loyalty earned during these trying times will pay off for years to come.
Off to a Good Start
The food served at the beginning of an event often sets the tone for the entire affair—even when it comes to safety considerations. Catering, Foodservice & Events asked four caterers how they’re changing their appetizer and hors d’oeuvre offerings to ensure they’re being served safely in a COVID-cautious world.
Catering Outlook for 2021
In the May/June 2020 issue, Catering Magazine asked seven seasoned caterers how they were “Weathering the Storm” in our cover story about the devastating business impact of the COVID-19 pandemic.