Hot Catering Trends in 2010

Menu selection can be a tricky task. You want to impress your guests with your selections, choose items that have a wide appeal, all the while offering a variety of items to please differing palates. Don't let the people-pleaser side of you forget an important part of menu selection: catering trends! As with most trends in event planning, food trends are ever-evolving. Incorporating these trends into your menus will boast the overall mix, adding an element of creativity and modernity to your event. To help keep you up-to-date with the hottest trends in 2010, I've pulled survey results from the National Restaurant Association's chef survey. More than 1,800 chefs pooled their input. While the list covers every category of the menu, I've picked out my favorite of these trends for 2010:

Mini desserts
Asian inspired appetizers
Food-beer pairings
Black garlic
Ancient grains
Prix fixe brunches
Superfruits (acai or mangosteen)
Organic wine

blog comments powered by Disqus
Subscribe to our Monthly Newsletter
Receive updates on the latest trends, best practices, and strategies
to transform your meetings and events