Hot Trends In Catering

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Hot Trends in Catering
By Diane Welland M.S., R.D.

Over the last ten years, catering has gone through something of a revolution. Driven by high expectations, increasing demand and more competition the industry has undergone tremendous change. Not only have catering services grown in importance, becoming a vital source of revenue for many noncommercial operations, but the events themselves have gone through a major overhaul. Increasingly viewed as part of the evening's entertainment, today's customers seek a "dining experience" for even the smallest catered function.

In an effort to appease these clients, menus have gotten bigger, better and more sophisticated than ever before. Variety and excitement are buzzwords in the industry and creative chef-manned stations and buffets specifically tailored for each event are the norm rather than the exception. To attract and keep customers, caterers must not only follow the latest, "in" foods in restaurants; they must also create their own trends. As a result, many catering chefs are experimenting with a wide range of international cuisines and fusion dishes, along with a number of exotic or specialty ingredients. Here are some of the hottest, "happening" foods and catering trends in cities across the country. Some are based on what's "in" in restaurant cuisine, while others have evolved purely from the catering field.

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