wh at’s new wh at’s now wh at’s next...food network). • food trucks are not going away...

feature TRENDS 2012

JANUARY 2012 � ©Catersource magazine. Al l r ights reserved � R E P R I N T E D W I T H P E RM I S S I O NJANUARY 2012 � ©Catersource magazine. Al l r ights reserved � R E P R I N T E D W I T H P E RM I S S I O N

New twistson classic comfort food? CHECK.

Last-minute booking? CHECK.

Using the internet for everything from the proposal

to monitoring staff at the event?CHECK.

None of these are brand new, but they are all trends for the catering business in

2012. Trends in catering don’t suddenly happen, they’re just slow expansions of

ideas from one end of the country—or the world—to the other. As one part of the

country or level of caterer is deciding that mashed potato bars are getting boring,

customers in another area, or at a different price point, have just discovered them

and can’t wait to treat their guests to this “new” idea.

Catersource asked a few caterers to share the trends they are working with, and

some ideas for adding excitement to 2012—and dollars to the bottom line. MORE

Small plates?CHECK.

WHAT’Snew WHAT’S now WHAT’SnextWHAT’Snew WHAT’S now WHAT’Snext

Caterers are serving non-traditional

and classic flavors as shots, shooters,

cones, spoons, bombs, pops, balls,

picks and in numerous mini vessels.

44%SERVE CLASSIC DESSERTS

Mimosa, citrus and tequila lime cheesecake

Banana pudding and hazelnut bruschetta ice cream

Tartlets, trifles and parfaits

32%PUT A TWIST ON SLIDERS

Gourmet grilled cheese with yummyfillings: ham, Swiss and apple slaw,

short ribs with fontina, duckconfit with brie

Crab cakes, lobster, ahi tuna

Pork: shredded, pulled, Caribbean,Cuban, smoky and barbecue

Beef fritas, jerky turkey, bison

25%HAVE A WHOLE NEW TAKE

Chicken and waffles

Gyros topped with yogurt sauce

Puff-stuffs: Savory profiteroles of puffpastry wrapped around tapenade andgoat cheese or buffalo chicken

Mini breakfasts with classicsamplers like Eggs Benedict,waffles, pancakes and muffins

MORE

MINIS ARE STILL

big

SLICED CORN BEEF SLIDERCourtesy of La Gondola Restaurant &Catering, Beverly Hills, CA

SEARED AHI TUNA WITH PEPPER AND SESAME CRUSTCourtesy of La Gondola Restaurant &Catering, Beverly Hills, CA

RETRO WALDORF SALAD BROCHETTECourtesy of Finesse Catering, Chicago

MINI TACOSCourtesy of John Serock Catering, Malvern, PA

FRENCH TOAST SKEWERSEspirit Events, New York

FRIED CRAB LEGSTulalip Resort , Tulalip, WA

38 JANUARY 2012 � CATERSOURCE

NOTE: Statistics in this article are from the Catersource annual Trends Survey.

JANUARY 2012

�©Catersource

magazine. All rights rese

rved

�REPRIN

TED W

ITH P

ERMIS

SIO

N

it—even if they couldn’t tell you whatit is (as used today, it means hand-crafted, usually in smaller amountsand probably but not necessarily withbetter ingredients). Everyone wantsartisanal beer, artisanal cheese,artisanal bread, even artisanal pickles.

• Wedding couples are busy and want asmany services as you can possiblyprovide. If they don’t have to, mostdon’t want the hassle of trying to findthe florist, the cake maker, the décor,even the photographer. If you can givethem apackage of services

along with great food, you can makethe sale.

• High-tech, low-glitz décor

is a trend on the rise. This doesn’twork everywhere, but increasingnumbers of high-end clients areasking for very modern, technologicalkinds of events done at venues likeurban warehouses or evencommercial settings.

• Molecular gastronomy is nolonger something only high-endcaterers do. It was an experiment forcaterers a few years ago, but guestswho watch The Food Network wantto see a few pearls and foams, at least.

JANUARY 2012 � ©Catersource magazine. Al l r ights reserved � R E P R I N T E D W I T H P E RM I S S I O N

• Sweet is savory and savory is

sweet. Ice Cream with bacon in it,sliders that are actually a fruit dessert …the ideas are endless. Combining sweetand savory (salted caramel toppings, forexample) has become almostcommonplace. Now creative chefs arefinding ways to actually turn menuconcepts upside down (like pancakesthat are savory, rather than sweet).

• Food and drink pairings

are growing in popularity. Sure, youknow to have the right wine for eachmenu item, but do you have the rightwater? The right fruit juice? Theright beer? Offering drinks that

complement the food—even mini-beverages with hors d’oeuvre—fitswith today’s particular consumer,and gives you an up-sell opportunity.

MORE

• Small plates—although some ofthem getting a little bigger—are aspopular as ever.

• During the recession, a number ofstruggling caterers dropped out of thebusiness, meaning that there was less

competitionwhen customersstarted coming back. But the return to“normal” depends on where yourcompany is, and “normal” doesn’tmean you’ll be doing the same kind ofbusiness you did in 2007.

• customers are smarter

than ever—about everythingexcept pricing. They are more likely toknow what kind of menus and décorthey want, but they still don’tunderstand just how much it costs tohave it turn out the way they want(that’s the part they don’t show on TheFood Network).

• Food trucks are not going awayanytime soon.

• local menus are more popularthan ethnic cuisine in many areas, butcustomers want high-end local. This isnot so much an environmental thing assimply celebrating the cuisine and styleof a particular geographic area.

• The sit-down, plated dinner is notendangered, but alternatives arebecoming more popular, from entiremeals served on small plates, butleredor from stations, to dessert-only

or hors d’oeuvre-only events.

• Guests want to be

entertained by the catering. Thatcan be as simple as a chef who chats upthe guests while serving or as complexas a menu item that foams, sizzles orbursts in some amazing way.

• Not many people really know what“artisanal”means, but it suresounds good. Just five years ago, youvirtually never heard anythingdescribed as artisanal, but today’sdiscerning catering customers demand

SHOT-CHOLATE BROWNIE STATION. DECADENT BROWNIE BITES SKEWEREDWITH CORDIAL FILLED PIPETTES INCLUDING-BUTTERSCOTCH SCHNAPPS,BAILEY’S CHOCOLATE MINT, AMARETTO, ORANGE CURACAO AND KAHLUA.Courtesy of Attitude on Food Catering, Omaha

A FEW trendS SEEM clear

Brooke Biggerstaff, BrooklynMarie Images, www.brooklynmarie.com

new presentations for

familiar flavors. Blue PlateCatering in Chicago is satisfying clients’requests for Wow! “not by spending$1,000 on a centerpiece but by makingthe food memorable using food science,”says Devon Brennan, sales consultant.“Blended baked pancake that is thenfreeze dried and topped with a bingcherry for a pancake lollipop, forexample. People know what they love toeat, but it’s the way they eat it you canplay with.” Their Apple Empanadaswith a white cheddar crust andcompressed apple “salad” with caramelice cream gives the familiar a new twist.

dessertscapes.The dessert trio hasbecome very popular, but you can kick itup a notch by giving it an artistic andmodern presentation. Culinary Capers ofVancouver BC does dessertscapes as apremium dessert option that can includeup to 12 elements on a plate. TheChocolate Caramel Dessertscapeincludes chocolate mousse pâté, saltedcaramel gelato, chocolate dolcesandwich cookie, milk chocolateganache and salted chocolate caramel.The whole is so much more than the sumof its parts.


Small bites. “While there is still ademand for the classic plated dinner ofsalad/soup, then a full-sized entréeportion and dessert, we are seeing a largeinflux of requests for five- to six-coursesmall plate dinners, or buffets filled witheasy two- or three-bite items,” says ScottHoffner at Main Event Catering inArlington VA.

roving food carts. It’s not a truck,but a roving food cart can add interest tomost events. Culinary Capers ofVancouver BC created a profiterole cartto use for desserts, with glass vases filledwith crispy profiteroles. Guests can selectfrom an assortment of dessert moussesthat the chef pipes into the profiteroles,topped with a choice of sauces.

IdeaS TO TRY

WHAT’S COOKING IN THE KITCHEN

braising60%

Even though it is more time-consuming, braising allows for enhanced flavors

without the need to use artificial means, excessive sodium, or creams, which

may lower the nutritional value of the meal. Right before the dish is done,

another layer of vegetables goes into it to enhance the nutritional properties

and naturally thicken the juices.

last-minute wedding

packages. Monell’s Dining &Catering in Nashville is close to an AirForce base, which means there arenumerous almost impromptu weddingsthat need catering. “We created a last-minute wedding package designed forthe soldier who decided to get marriedquickly before deploying,” says MichaelKing, owner. “This also has helped withmany couples who decided to tie theknot at the last minute.” It’s not just forservicemen, either. King says that manysecond (or more) marriages also want asmall, quick wedding without “all thebells and whistles.” MORE

SMALL BITE DISPLAYCourtesy of Main Event Catering, Arlington, VA

Miniature comfort food with

a twist. We’ve already seen comfortfood with a twist, and comfort food inmini version. Now combine the two andwe’ve got a new trend: mini versions ofcomfort food with a twist. CulinaryCapers in Vancouver BC serves amazingMac ‘n’ Cheese with Duck Confit in tinyramekins to hit all the bases. MORE

of caterers use the braising

cooking method because foods

can be started in the kitchen and

finished on site, and braised

meats hold well at temp without

degrading. Topping the list are

lamb shanks, boneless shortribs

and duck.


creative shelving.A Thyme toCook in North Stonington CT is just onecatering company that bought or madeinteresting shelving to use at multipleevents. Their white-tiered shelves werecustom-built for displays. “Guests reallyloved the streamlined look,” says LindaSample. A Divine Event in Atlanta usedsmall, blue-tinted glass boxes to createtiny “stations” for guests.

rustic and/or well-used

furniture. Blue Plate Catering inChicago has been buying farm tables forevents. “Everyone is looking for thatgreat, fresh look (sustainable andnontraditional) and this is perfect for acouple of reasons: it’s made of re-purposed wood so it’s perfect for our

green-conscious clients and it’s sobeautiful that it requires no linen, whichis great for anyone working with abudget,” says Devon Brennan, salesconsultant. Vicky Crease Catering inSouth Africa put together a weddingcake display using rustic wood—including a chair sitting on top of thetable to hold the cake.

Salad—or anything—in a jar.

The old-fashioned Mason Jar isappearing on buffets as a neat way toserve a surprising number of food items.“Individual containers for salads for easygrazing have been very popular,” saysRomy Maloon of Added Touch Cateringin Marietta GA. “They are a fun andinexpensive way to present a salad.” Youcan serve an entire meal in jars, forindoor or outdoor events.

Watch television. Looking for an eventtheme? Check out what’s popular ontelevision. the retro event is in,

thanks to Mad Men. “The early to mid-‘60s evokes tradition, formality andcomfort blended with the start of acultural revolution,” says Jon Wool ofFinesse Catering in Chicago. “Men woreproper suits, starched white shirts,skinny ties, fedoras and cufflinks. Whatman doesn’t want to imagine himself ashandsome as Don Draper?” The menumight include classic martinis, scotch andwhiskey sours, accompanied by rumaki,oysters Rockefeller and even deviledeggs—but, of course, updated andmodernized. MORE


BEAUTIFUL DESSERT DISPLAYCourtesy of Mezzaluna Fine Catering, Portland, OR

RETRO INSPIRED PARFAITCourtesy of Finesse Catering, Chicago

RUSTIC FURNITURE PROVIDE A SHABBY CHIC LOOK FOR THIS DESSERT DISPLAYCourtesy of Vicky Crease Catering, South Africa

UNIQUE USE OF COMMON SHELVINGCourtesy of A Divine Event, Atlanta

SUPPLEMENTING THE TRADITIONAL WEDDING CAKE WITH

dessertbuffets41%OFCATERERS SAY YES!

Pie bars, whoopie pies, cupcakes, lollipops, individual cakes, cream sandwiches,push-ups, pudding and trifle jars

Country-style comfort dessert buffets with bread pudding and cobblers

Chef action stations including s’mores, sundaes and créme brûlée

Signature bride and groom desserts MORE

Old time favorites will be revisited

with a creative twist and could have

a heavy impact for 2012. For

example the classic carrot cake will

be served with an organic carrot

sorbet with candied oranges.— Brianna Alcorn, Windows Catering

Company; Washington DC

Assorted cookies in clear jars

along with milk in old fashioned

milk jars are a huge hit for an

alternative to a groom’s cake.— Danial Burgess, ETMC Pavilion,

Tyler, TX


WHAT’S DRESSING YOUR TABLE?

textures52%When it comes to fabrics, think TEXTURE! Be on the look-out for Dupioni fabric

(it’s a polyester version of raw silk). Rosette fabrics and lace are a must have

for brides this year. BOLD retro Pucci style prints are hot! And the classic

embroidered sheer fabrics are always a favorite."— Nancy Stoltz, Creative Coverings, Inc.

ARE USING TEXTURES

34%MIXING PATTERNS

15%METALLICS

Experts and organizations have plentyof predictions for what will be trendy in 2012.

lots ofFLAVOR“Molecular gastronomy has gainedtraction over the past decade, with mostof the fine dining guys employing at leastone technique. And this is filtering downacross the spectrum and beinginterpreted as higher flavours and moresavouriness. Also, watch out forinterpretations of foraging …prepare to see a lot more

‘dirt’made of dried and crumbledmushrooms, bulgur wheat, sproutinggrains; eucalyptus leaves, chickweed,wild ginger, wood sorrel, yarrow andsumac … we’re all getting older and needmore zing in our food; a rebalancing ofsour-salty-sweet therefore assumesgrowing relevance.”

— Lost in Catering, London

Upbeat, FRESH COLORSThe fashion colors for spring—thebeginning of prime wedding season—arefresh and bright: TangerineTango, Solar Power, Cabaret (a fuchsia),Sodalite Blue, Bellflower, Margarita,Sweet Lilac and Cockatoo, along with acouple of earthy tones, Driftwood andStarfish. These fashion colors willinfluence your customers’ ideas aboutdécor for wedding receptions and more.

— Pantone® Color Report Spring 2012

Goat, Peppers &OOH LA LAFood and beverage trends for 2012include:

• Goat will replace pork on some menus(no, we don’t really believe it, either).“From bison to elk to wild boar,America will see more game on

menus and learn how to cook theserelatively leaner meats to preserve theirunique flavor and health benefits.”

• More greens, including the“superfood” kale.

• New spices and more hot peppers

for seasoning, including za’tar.“Hearkening from the Middle East,za’tar can be an herb, like wild thyme,and also refers to a spice blend thatoften includes oregano, thyme, savoryand marjoram.”

• Artisanal products, including vinegarsand honey.

• Revival of interest in French winegrapes—although they may be grownin other parts of the world, includingthe United States.

• A wider range of flavored beers,from fruit flavors to herb-infused, aswell as continued importance of localand micro-brews.

• House-made cocktail

ingredients (create your own ginger aleand infusions) to make cocktails standout.

— U.S. Food & Beverage Trends Report:

2012 Outlook by LANE PR

Passion in 2012• It’s “the year of the potato.”Different potatoes, different cuts andinteresting dipping sauces.

• 31 hundred ice cream flavors.Bacon and sweet corn are almost notworth mentioning, think lobster icecream or tomato sorbet.

• Grilled cheese is the new burger.

• Hand-pulled noodles. Pulled in frontof the guests, of course, for aninteractive experience.

• Modern thai cuisine.

• Vegetable desserts. Another play onthe savory/sweet switcheroo.

• The story behind the dish. Don’t justcook it and serve it; tell your clientsand their guests something about whatthey’re eating and drinking.

• Simpler, casual environments.Skip the fancy décor and go for clean,uncluttered tables and rooms.

— The Passion Collection 2012 from

Andrew Freeman & Co.


WHO’S trendy

restaurant trends forCATERERS TO WATCH• Expanding brands by being flexible. Although the prediction was written forrestaurants, it makes sense for caterers, too. Are there times the kitchen isunderutilized? Look for ways to expand your brand (or create a new one) to keepbusiness coming in.

• A twist on the familiar. “Look forcomfort foods with a twist aswell as innovation in familiar formats,rather than breakout items taken fromless-familiar global cuisines.”

• rustic fare, made in-house. Moreuse of original—and perhaps low-cost—ingredients “that require moreback-of-house prep to transform intohonest, homestyle food.”

• The next step for local sourcing.New supply chains are forming thatare more flexible and efficient.

• Social networking. It’s notgoing away, and it can have a dramaticimpact on your business.

• More information. Customersare smarter than ever, and they wanteven more information about whatthey’re buying and eating, includingnutrition, sustainability, allergens, etc.

— Technomic

MORE




chicken!CURRY CHICKEN IN PHYLLOCourtesy of The Gilmore Collection, Grand Rapids, MI

Is still at the top of the pecking order when it comes to what proteins are the

most popular. So, how are you serving it to make it stand out?

88%ARE USING SAVORY SAUCES AND SPICYFLAVORS INSTEAD OF SWEET OR CITRUS COMBINATIONS.

Leading the way are sauces prepared with wine, mushrooms and fruit. Here’s a sampling:

Criminis, oysters, shitake mushrooms with grainy Dijon and pinot grigio

Mango and habañero salsa

Smokey mango pineapple or a roasted pepper and herb sauce

Port wine tangerine glaze

Thai marinade with soy and sweet chili

Orange juice reduction and juniper berries

Chicken Florentine: tomato coulis, lightly wilted spinach, feta and basil

… and of course, buffalo chicken! MORE


IS HOT!mediterranean

51%OFCATERERS AREEMBRACING THIS TREND

We use it in all ways! We have an old

market cart we fill with clay tiles and

bowls of items—stuffed, flavored

olives are very popular. — Mark Hughes; Northland Expo Centre;

Edmonton, AB MORE

Hummus-tini: hummus served in miniature martini glass with carrot and celery stick

Gyro bites on mini pita pockets with teardrop tomatoes, red onions and tzatziki sauce

Paella, cooked on site, in paelleros

Mediterranean grilled vegetable flatbread with a variety of olives and herbed andinfused olive oils

Greek omelets and Mediterranean spinach quiche

Curried chicken salad spoon: golden raisins, garbanzo beans, micro cilantro,caraway tuile

Goat cheese-stuffed fig: Zingerman’s goat cheese, applewood-smoked bacon,almond dust

Za’atar cheese ball and cucumber and kefir dip with warm naan bread

Tamarind glazed shrimp kabob with fig and green chili pepper

WHATTYPE OFSERVICESTYLEDOESTHE

CLIENTWANT?

81% We cook to order various types ofFrench fries, from russets to sweet

potatoes, and offer customized spicesprinkles for them.

— Tom Parlo, Biltmore Hotel;

Coral Gables, FLSAY BUFFET ANDSTATIONS ARE THEMOST REQUESTEDBY CLIENTS.

WHAT WE ARE HEARING

Paella chef action station

Tabletop finishing grills for servingmeats and vegetables

Exotic grains stations

Bouillabaisse action station: build your own soup

French fry station

Hummus sampling station.

bu

ffe

t &

sta

tio

ns

PAELLA ACTION STATIONCourtesy of NiagaraGourmet, Ontario

SOUP BUFFET Courtesy of Custom

Catering, Port Jefferson, NY

JANUARY 2012

�©Catersource


rved

�REPRIN

TED W

ITH P

ERMIS

SIO

N

JANUARY 2012

�©Catersource


rved

�REPRIN

TED W

ITH P

ERMIS

SIO

N

wh at’s new wh at’s now wh at’s next...food network). • food trucks are not going away...

Documents