Trends

The Newest Food Trends to Expect in 2019

2019 is an exciting year to work in the food industry. There is a lot of development in new food and drink ideas, incorporating previously unheard of ingredients into dishes. The following are just a few of the projected food trends for 2019. Clean Meat Meat has been a major topic of discussion in 2018, and many food providers are changing their offerings and tweaking the concept of “meat.” Plant-based alternatives such as the trendy Impossible Burger are one way that clean meats are changing the industry. Lab-grown meats, also known as cultured meats, are also starting to gain recognition.…

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Welcome These Food Trends

Welcome These Food Trends: 2018 Rising Stars, Part Five

Earlier, I pointed out three icons that aren’t going away, but are certainly in decline. If you missed it, be sure to check it out, “Say Farewell to These Food Trends 2018.” This installment is about the rise to stardom we will see from the three favorites that have been waiting in the wings. They have been around, but there were some clear indicators in 2017 that these three are about to make it into everything - including our event menus. Welcome these food trends in 2018. Welcome These Food Trends These have been around, but this year we saw…

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Say farewell to these food trends

Say Farewell to These Food Trends 2018, Part Four

There are so many different food trends we could talk about, but this is an installment about the rise and fall of some steadfast favorites. We may be glad to see some of these finally level off. The others may take some creativity to implement, but that’s our job, right? Say farewell to these food trends in 2018 - or at least make sure you don't center a menu around one of them as a them.  Say Farewell to These Food Trends These items became iconic for a reason. They’re delicious and satisfy cravings, or they satisfy other needs like…

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dressed up basics - cover thrive

Audacious Basics: Dress Up Those Standbys

In a recent post, “Culinary Forecast: Food Trends, 2018 - Part Three” I mention that we’re going to back to basics this coming year. As consumers become more aware of the environmental impact of our culinary tastes, it’s not enough to pay attention to food waste practices and farm fresh restaurant philosophies. We want transparent supply chains and ethically sourced ingredients. We want to know exactly what’s in each dish and how it’s been handled. Back to Basics One result of this increasing attention to detail is a back-to-basics movement. We can re-work classics, return to old standbys, and simplify…

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Culinary Forecast

Culinary Forecast: Food Trends, 2018 – Part Three

There are a multitude of food trends I could talk about. If you missed part one about superfoods, “4 Superfoods - 2018 Food Trends,” feel free to take a look. I also discuss beverage predictions in “Cheers! Drink Trends for 2018 - Part Two.” Following are a few of my ideas about the culinary forecast. Healthful Personalization At one time, personalization meant being able to asking for extra cheese on that hamburger, or adding a build a your own sundae station and omelet bar at our events. As positive, accepting attitudes about dietary restrictions and better understanding of food allergies…

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Attendees by Generation: What We Need to Consider

Expectations of the dining experience have many influences for attendees. Among those influences are the generational expectations of food, food culture, and how we dine together. While some trends change year-to-year, we can also observe trends in expectations generation-to-generation. Ultimately, different age groups respond differently to trends in food service and in turn, we try to manage a responsiveness to expectations. Boomers were king in the 80s, and so was Caesar salad, hot sauce, ranch dressing, and buffalo sauce. The flavor lifecycle is about 5-8 years. We saw the hot sauce peak and give way to familiar global cuisines, such…

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Planning for LGBT Guests – Based on What I Know About Planning for Guests With Special Dietary Needs

I have seen a tremendous amount of social-media backlash against “religious freedom” laws in North Carolina (HB2) and Mississippi (HB1523), both of which allow businesses and nonprofits to discriminate against LGBT people in accordance with their religious beliefs. More than 100 major corporations (Google, Apple, Bank of America, and other powerhouses) oppose the North Carolina ordinance. Pepsi, Choice Hotels and Hyatt have publicly opposed the Mississippi law. And, of course, meetings are pulling out in droves. But organizations that cannot afford to cancel at the last minute have no choice but to meet in these states. Planning for LGBT attendees is similar to…

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What Event Planners Can Learn from Ancient Rome?

The culinary world seems to discover a new dining trend every five minutes, but when it comes down to it, banquets haven’t changed all that much. There might be some inspiration and ideas event planners can learn from ancient Rome. I recently read this very entertaining and informative piece about history’s ten greatest banquets, and I was struck by what they had in common, all the way back to the days of Nero. They were once-in-a-lifetime events full of entertainment and surprise. They were opportunities for people to show off their wealth. But most importantly, whether it was dormice sprinkled with…

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How to Diversify the Plate While Respecting the Palate

Like most event planners, I read a lot of restaurant menus. I like to keep in touch with trends and ways to diversify the plate while respecting the palate. One thing that continues to surprise me is just how similar they are. At both down-home joints and white-tablecloth establishments, Americans seem to be interested in a narrow choice of meats. We will eat any part of the chicken, but most restaurants focus on the breast. When it comes to beef, we eat about half the cow, but only about 10 percent (e.g., strip loin, tenderloin, sirloin, and rib eye) ends…

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Brazil Eventos & Transparency

As an international speaker and Food & Beverage expert, I've found at least one universal truth - allergies are present in all countries and, therefore, a place must be set at the table for attendee safety and trust. I speak on a number of topics when I travel, including legislation and legality of meetings, efficient food and beverage budgeting, custom eater menu planning, and more. Next week I'll be in Brazil discussing important food trends from around the world and how to seamlessly incorporate these exciting trends into your meetings and events for an experience your attendees will devour. I’ve…

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