Catering Trends That Are On the Way Out
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Most event trends run a similar course — from its initial hype to the point of saturation, at which point people start to look for something fresh and new, so the trend starts to decline in popularity. As we usher in new culinary trends each year, we also bid farewell to past styles that have lost their edge.
Photo by Lasseter Winery
The naked cake is a perfect example of this. For a couple of years, naked cakes were everywhere — splashed across magazines and adorning cake tables at weddings, corporate events, and social celebrations. Look around the industry now and naked cakes are scarce as people have moved onto the next great cake trend (which is sometimes not even a cake).
With that said, let’s unveil some of the catering trends that will be making an exit in 2020.
Plated displays
A traditional food display, whether appetizers or desserts, typically employs linens and china to create a clean and simple aesthetic. In 2020, we’re seeing this style take the backseat as the industry (and client demands) shift towards more of a homestyle design trend.
Expect to see fully-stocked grazing spreads on bare buffet tables — plates and platters are not necessary for showing off beautifully crafted foods! Think of this style as an elevated (and oversized) charcuterie board flowing with meats, cheeses, vegetables, and fruits. Jams, dressings, dips, and other sauces can be served in glassware throughout the table for a display of functional décor.
Served entrées
With formal dining options on the decline, the days of served entrées will soon be behind us (for the most part). People are prioritizing experience over the little details and part of this shift is a push towards more interactivity and socialization between guests.
In 2020, this will translate into more buffets filled with snacks and bite-sized hors d’oeuvres. Traditional buffets typically presented a few main options for the entrées, but now we’re seeing less focus on plates and flatware. Instead, guests will be treated to mini versions of fan-favorites like fish tacos, skewered veggies and proteins, and quiches.
Not only is this a kid-friendly option for event meals, but it also gets people up and out of their seats to connect with other guests beyond those at their table.
Basic food stations
No, food stations aren’t going anywhere — but they are getting a major makeover. Recent years saw interactive food bars like DIY tacos, made-to-order omelets, and manned carving stations. This year, those will still be on the scene, but we’ll also be seeing far more elevated and over-the-top options for clients.
Seafood is making a comeback in this arena, like full selections of half-shell oysters on ice or mix-your-own ceviche. Food safety is key here, so be sure to monitor temperatures and ensure these foods remain safe and palatable. Wine and cheese pairings are another excellent avenue for interactivity, especially when sourcing local wines, cheeses, and fruits for the display.
It’s worth noting that trends on the decline don’t necessarily disappear from the marketplace altogether. There will always be clients that prefer traditional designs or styles that are no longer “in fashion.” Armed with knowledge about the latest trends, you can respect their preferences while still bringing your own fresh and innovative touch to the table.
