Sensational Sweets and Sips
Wedding receptions are a time to indulge.
To help you plan your big events accordingly, we’ve rounded up some of the latest trends in scrumptious desserts and celebratory cocktails. Let’s get this party started!
food trends
Tapping into the Experience Economy
The “experience economy” refers to consumers prioritizing experiences over material possessions. For some, this preference aligns with their minimalist lifestyle, while others may be spurred on by social media and “FOMO” (fear of missing out). Regardless of motivation, consumers are increasingly craving dining experiences that go beyond simply eating and enjoying a meal.
ezCater’s Third Annual Lunch Report Reveals Lunch Breaks Are Losing Ground to Busy Schedules
ezCater, the #1 food tech platform for workplaces, today released its third annual Lunch Report, revealing new insights into employees’ lunch habits. Although 98% of employees recognize the benefits of lunch breaks on job performance and productivity, nearly half (49%) skip lunch altogether at least once a week.
Business Leaders Connect at Plant Based World Expo North America
Plant Based World Expo North America, the leading 100% plant-based trade event, marked its fifth event presenting the future of the plant-based industry to retail and foodservice professionals at the Javits Center in New York City. The event highlighted the accelerating innovation and longevity of the plant-based sector, setting the stage for what’s next in food and beverage, and bringing it to key stakeholders in the food industry.
Plant-Based Power
Whether they’re vegan, vegetarian or simply want to eat less meat, consumers are increasingly embracing plant-based diets.
According to a 2023 Gallup survey, 4 percent of Americans are vegetarian and 1 percent are vegan. That doesn’t tell the whole story, however. Younger consumers are far more likely to eschew animal proteins. A 2023 YPulse survey found that 10 percent of young people describe their diet as vegetarian, vegan or plant-based. Up to 40 percent of consumers 50 and under are actively trying to incorporate more plant-based protein into their diets, according to a study by the United Soybean Board. And 72 percent of Americans describe the need for a more sustainable way of eating as “urgent,” according to an International Sustainable Food Barometer study commissioned by Sodexo.
Following are 10 trends taking root in plant-based dining, as caterers and chefs cultivate menus to meet sprouting demand.
Six Catering Trends with a Lasting Impact
In today’s dynamic hospitality landscape, trends come and go like the seasons. However, some developments transcend short-lived fads, shaping the industry’s future in profound ways. Released this June, the ECEP Trends Report identifies pivotal shifts in environmental, cultural, design and culinary excellence that are set to redefine hospitality standards.
ECEP (Elite Catering + Event Professionals) brings together leaders from the world’s foremost catering and hospitality organizations. This year, under the guidance of ECEP President Michael Stavros, partner at M Culinary Concepts in Phoenix, the ECEP Trends Council has pinpointed enduring trends that promise to leave a lasting impact.
Datassential Releases 2024 Food Trends Report
Leading food-and-beverage market research firm Datassential has released findings from its annual trend report, covering predictions for 2024. According to
Feasts for the Senses
Guests attending catered events these days are likely to find food and drink that’s right up their alley. After all, caterers are coming up with ever-more creative stations where diners can customize dishes to their liking.
And not only do these stations feature a variety of flavors but their presentation also heightens the appeal, with friendly chef attendants, innovative serving vessels, imaginative designs and clever concepts. We’ve rounded up a variety of successful stations from caterers across the country, featuring savory dishes, desserts and cocktails, and incorporating such customer-favorite trends as live cooking, Asian flavors and next-level charcuterie.
The Enduring Allure of Mexican
Whether they’re craving quesadillas, longing for elote or pining for pozole, consumers’ appetite for Mexican cuisine shows no signs of abating. According to market research firm CivicScience, a third of U.S. adults name Mexican food as their favorite cuisine—and it’s the top choice for those under age 55.
Sourcing for the High Seas
Meat protein substitutes, sustainable seafood, and low and no-alcohol beverages—those were a few items cruise lines were interested in sourcing at the recent F&B@Sea trade show.
