Catersource magazine's sister publication, Special Events magazine, reached out to Flavor Forward Events (Katie Ayoub and Pam Smith), a boutique consultancy that works to elevate food and beverage menus with trend-forward ideas and immersive experiences, to see what’s trending in food for corporate events this year. Here are their thoughts:
“There are so many ways to build a winning corporate event. Successful ones create engagement, make memories, and deliver incredible flavor moments. They give employees a chance to come together and celebrate,” says Smith. “When building menus for daytime corporate events, it’s important to keep the food energizing. No one wants what I call ‘boat sinkers.’ Those are dishes that just torpedo people’s energy and make them want to take a nap. Instead, you want to provide food that is delicious and wholesome, giving them the brain boost they need to keep them engaged and invigorated throughout the day. One trend Katie and I are seeing—and recommending for our clients—is ‘brain bowls.’ These are all about feeding the brain, which we know feeds your mood. For a corporate lunch event, I might make a Roasted Salmon Brain Bowl, with grilled maitake mushrooms, farro cooked in mushroom ‘no-bones-about-it’ broth, baby kale, tart red cherries and citrus-sherry vinaigrette.”
Head on over to Special Events to find out what else they see on the horizon.
