Convention Center Food Trends that Aren’t Going Anywhere
Remember when everyone seemed to be cutting out carbs to do the Atkins diet? Food trends often end up being passing fads that are here today and gone tomorrow. Catering to those fads can financially hurt your convention center.
However, trends that are here to stay require your attention and can affect future bookings here. Here are some important considerations moving forward when it comes to the food your convention center provides.
- Vegetable-centric meals – Plant-based proteins are continuing to gain a greater share of the market. With many Americans turning vegetarian or vegan for health and environmental reasons, you have to look at the choices you provide for event attendees.
- Regional specialties – People are looking for culturally diverse menus. They want to be able to take a trip around the world without leaving the table. They also want locally grown foods to support growers and reduce the carbon footprint of the meal.
- Interactive dining – From customizable food options to beverage stations that let you choose your own add-ins, people want a little more control over what they eat and how it tastes. Providing delicious options is important because the client may blame you if the taste combination isn’t great even though they put together their own plate.
Get the Food Your Convention Center Needs to Stay Competitive
Culinary Specialties has decades of heat and serve food preparation experience. Our IQF method provides you with food that both looks and tastes fresh. That’s because it is! We use locally sourced food to prepare great meals and flash freeze them to preserve taste and appearance. To learn more, call us today at 760.744.8220, or you can request a quote online.