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.
Food Trends
Raising the Bar
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Shaking It Up
The holidays may look a bit different this year, but there will always be reason to eat, drink, and be merry. Like their food counterparts, bar caterers have had to adjust their businesses in the post-COVID world. Here we profile four from across the country, who share how they’re adapting, what drinks are trending and a favorite cocktail recipe they serve during the holiday season. Plus we round up product ideas and wine suggestions for elevating your own bar offerings
Mad for Mediterranean (Part 2)
The outdoors is “in” these days, as open-air spaces allow for social distancing, not to mention a healthy dose of sunshine and fresh air.
While not all cuisines mesh well with this more casual, often on-the-go type of dining, there’s one broad category that does—Mediterranean. In fact, the foods and flavors from countries on the Mediterranean Rim—including Greece, Spain, southern France and Italy, the Middle East and North Africa—are growing in popularity for more reasons than one.
Long Live Greek Cuisine
With roots on the Greek island of Ikaria, Diane Kochilas knows first-hand the health benefits of a Greek diet.
Mad for Mediterranean (Part 1)
The outdoors is “in” these days, as open-air spaces allow for social distancing, not to mention a healthy dose of sunshine and fresh air.
While not all cuisines mesh well with this more casual, often on-the-go type of dining, there’s one broad category that does—Mediterranean.
Plant-Based Catering Is Blooming!
It wasn’t only the Golden Globe recipients who got attention after last December’s award ceremony. The event’s dinner menu grabbed headlines, too. It was totally vegan, reportedly intended to build awareness concerning the effect of animal proteins on climate change.
Feeling the Latin Beat!
In its March 2020 issue, featuring a cover story entitled “Taco Nation,” Bon Appétit magazine touts tacos as “quintessential to the American experience” and marvels at the country’s “unrelenting passion and hunger for quality tacos,” available coast to coast now, not only in Mexican population centers.
What Will Be Hot in 2020?
New York-based hospitality marketing and communications firm Bullfrog + Baum has released its trend forecast for 2020. The company has an impressive prognosticating track record, calling the donut trend in 2012 and predicting the rise of Taiwanese food in 2018, among other successes.
Planting the Seed
Keeping up with trends and innovating is always a challenge, but it’s vital to the success of caterers and foodservice companies today. At Spectra, we empower our culinary teams to be creative, collaborating with each other and with our foodservices partners, which is how Spectra began leading the way to meet the growing demand for plant-strong options in catering.