Three Food and Beverage Trends To Spice Up Your Next Event

Post authored by Kristen Roget, CMP, Senior Meeting & Event Manager at Experient

Kristen Roget

Kristen Roget, CMP, Senior Meeting & Event Manager and self-proclaimed foodie

As a self-proclaimed foodie, I accredit most of my food knowledge to Food Network, Bravo’s Top Chef, and countless hours of reading Food & Wine Magazine and Plate Magazine. It’s comforting to know that I am not the only one who spends so much time learning about food. As Nielsen media research points out, Food Network viewership hit an all-time high among adults ages 25-54 in the first quarter of 2012 and was watched nightly by an average of 1.3 million viewers. In my never-ending quest for knowledge, I read cookbooks like they are novels, rarely referencing them when I actually cook, but utilizing all that I have seen and read as I whip up a meal in my kitchen for my family and friends. I call myself a pantry cook and pride myself on applying basic techniques with whatever products I have in my pantry, fridge, and freezer.

I find that cooking at home is fun and rewarding to share with others, and by relying on such methods, creativity is essential. As an event planner however, I cannot make the meals at a conference myself, but I can add a part of me to the cuisine by working closely with the facility to create a unique and satisfying menu for attendees.

As the general public becomes more knowledgeable about food and American tastes and eating habits continue to change, it’s time to bring more creativity into our event menus! This is the fun part, but the challenge becomes how do you take such creative risks when feeding 1,000+ people? The key here is to take a trend like the three listed below and make small, but impactful changes to a standard dish.

Papas rellenas

Papas rellenas, or stuffed potatoes, are a traditional Peruvian dish featuring a filling of chopped beef and onions, whole olives, hard boiled eggs, cumin and other spices stuffed into a baked potato dough.

Trend #1: Ethnic foods are in! Say goodbye to boring mashed potatoes and say hello to Italian gnocchi or Spanish purple potatoes. This kind of potato will be a little less malleable, but with the help of a best selling potato masher you’ll still be able to create a full range of delicious dishes. Take a typical ingredient like the average starch or salad and find a unique alternative. Examples:

• Swap white potatoes for: gnocchi, purple potatoes, sweet potatoes, cauliflower, perogies, latkes, or papas rellenas

• Swap rice or pasta for: couscous, Israeli couscous, arancini, orzo, risotto, quinoa

• Swap a green starter salad for: panzanella salad, samosa, Vietnamese rice paper rolls, barley salad, wheat berry salad

Trend #2: Waist-full or wasteful? Whether watching your waistline or simply trying to reduce the amount of wasted food, smaller portions are in. Ask your facility what their standard portion size is and compare it to the USDA Serving Size Guide. Work with your facility to determine the best portion size for your group. Not only will your attendees appreciate a reasonable meal, but the reduced portion size could likely lead to a reduced F&B bill as well! Also, ask your facility what happens to any extra food. Does it go to the facility cafeteria or the dumpster? See if you can work together to ensure that the food is not thrown away and can be donated to a local charitable organization or food bank.


Tired of the same old boring condiments? Try spicing them up or adding a twist.

Trend #3: Comfort with a twist. Let’s face it—at the end of the day, everyone likes the all-American burger. But what about shaking things up a bit and letting your attendees customize their meal with fun and unusual condiments? And don’t stop with just a burger—add an artisanal toppings bar for all your favorite foods! Here are some condiment twists you can use to enhance any condiment like ketchup, mustard, mayo, or BBQ:

• Flavors like curry, chipotle, hoisin, mesquite, chili, jalapeno, whole grain, champagne, horseradish, wasabi, garlic, herbs, fruits

• Combine some of these savory or spicy elements with fruit, like raspberry wasabi!

Hopefully these tips will help to get your creative culinary juices flowing. But if you’re looking for even more great ideas to enhance the menu at your next event, be sure to download the free Experient Guide to the Food & Beverage Experience, a compendium of best practices and creative ideas for F&B with a Foreword by Emeril Lagasse.

About Kristen Roget, CMP, Senior Meeting & Event Manager

Kristen joined Experient’s Washington, DC office in February 2004 as a Meeting and Event Coordinator. She was quickly promoted to a Meeting and Event Manager in September of 2005 and became a Senior Meeting and Event Manager in July 2012. As a Senior Meeting and Event Manager, Kristen acts as a trusted advisor to her association clients who represent several different industries including medical and veterinary, education, disability groups, and food industries; as well as supporting functions and events for government clients.

Kristen is very active within the meeting industry, recently accepting the position of Professional Director on the Capital Chapter Board of the Professional Convention Management Association. Previous to her position with Experient, she worked with Century 21 New Millennium’s Business Development Department and was responsible for their largest affinity client, USAA. Kristen received a BA in Communications from George Mason University in Fairfax, VA.

This entry was posted in Event Design, Meeting Planning and tagged , , , , , , , , . Bookmark the permalink.

0 Responses to Three Food and Beverage Trends To Spice Up Your Next Event

  1. Really could relate to the Waistful or Wasteful section….our portions sizes, whether self-served or plated, are truly too large. When planning menues do we take time to ask how many ounces of each portion are on the plate, and would the price per go down if we stuck to the USDA’s recommendation?

  2. Kristen Roget says:

    Marian thank you for your question. I reached out to several hotels to provide the best answer. In this instance I used meat to provide a comparison. On average, portion sizes do vary so it is beneficial to ask if this is important for you or your client. On average, meat dinner portions are 6-7 ounces which is more than the USDA recommended full day serving for a 2000 calorie diet.

    There are other factors to consider though. If there was only 3 ounces (USDA serving suggestion) of chicken, the perception would be there is not enough food and the attendee may not feel they are getting their value, especially if it was a ticketed function. In addition, such a small portion may not hold up well when sitting in the hot box waiting to be served, fueling even more of a negative perception on food quality.

    If this is still a concern for groups, please keep in mind that the best way to reduce the portion size is to not simply reduce the portion, but to manipulate the product. Create a roulade of beef or chicken…. or maybe stuff a pork chop with healthy grains and vegetables.

    For cost savings, if reducing a portion of meat by 2 ounces the savings would be around 10%. Labor is what drives the price of meals but the focus should be serving a healthy and satisfying meal to your attendee in a creative way!

  3. Thanks, Kristen! On the side, I just attended a Cancer Society fundraiser over the weekend (Cattle Baron’s Ball, great fun!) and really enjoyed the meal. Now that I think of it after reading your answer, it WAS heavy on the meat/protein! We had a nice chunk of “airline chicken” (wing on) AND a small filet mignon plus grilled veggies and smashed potatoes. The meal included a lovely green salad, warm crusty rolls and a petite key lime tartlet. Yes, I ate and enjoyed every bite. You are totally right about the perception of the value of the dinner…

  4. Elane Pratcher says:

    The term “soft drink” specifies the absence of alcohol in contrast to “hard drink” and “drink”. The term “drink” is neutral but often denotes alcoholic content. Beverages such as soda pop, sparkling water, iced tea, lemonade, root beer, and fruit punch are the most common soft drinks. Milk, hot chocolate, tea, coffee, milkshakes, and tap water are not considered to be soft drinks.*

    Latest post produced by our new blog

  5. Yolonda Mcfarlen says:

    Fruit juice is a natural product that contains few or no additives. Citrus products such as orange juice and tangerine juice are familiar breakfast drinks. Grapefruit juice, pineapple, apple, grape, lime, and lemon juice are also common. Coconut water is a highly nutritious and refreshing juice. Many kinds of berries are crushed and their juices mixed with water and sometimes sweetened. Raspberry, blackberry and currants are popular juices drinks but the percentage of water also determines their nutritive value. Juices were probably the earliest drinks besides water.,,,,

    Find out more about our very own online site too