No shows, disposables and catering buffets are out of fashion. Tomorrow’s party caterer is a true event manager who takes dietary requests into account.  

PARTY CATERING

WHAT YOU SHOULDN'T AS A CATERER

  3 min

Offline: This content can only be displayed when online.

TRENDWATCH

  Maaike de Reuver   Xiao Er Kong

© We Canteen | Quarter Avenue

An increasing number of people consider a caterer to be someone who serves food, while today’s caterers do much more than that. And principals, both corporate and private, want more than an invisible partner. This is why caterers have started adopting descriptions such as ‘chefs on-site’, ‘food creators’ or ‘food artists’.

DO NOT CALL YOURSELF A CATERER

© Hutten

When it comes to party catering, buffets are still being requested and therefore served a lot. But there is an opportunity to be more original than that. For example, serve your meal as a walking dinner. Or have the chef prepare the dishes live, in front of the guests.


DO NOT THINK BUFFETS

A lot of sustainable disposables are available these days but they are far from ideal. Paper straws fall apart, wooden cutlery doesn’t cut very well and the consumer doesn’t see the difference between sustainable PLA and a regular plastic cup. Alternatively, rent glass, porcelain and cutlery. It isn’t cheaper but at least you’re not generating any waste. 

DO/DO NOT WORK WITH DISPOSABLES

© We Canteen | WTC

No shows cause overstaffing and additional food waste. Make sure, either by yourself or with the principal, that guests can unregister in time to prevent from having to deal with too much staff, too many dishes and unnecessary food waste. 


ACCEPT NO SHOWS

© Hutten

Embrace the future, have a robot or another piece of technology cover routine jobs. This allows you to focus on what is truly important in tomorrow’s catering: the circularity of your business, the quality of your assortment and interaction with guests. 

DO NOT OVERSTRESS YOURSELF

  3 min

Offline: This content can only be displayed when online.

No shows, disposables and catering buffets are out of fashion. Tomorrow’s party caterer is a true event manager who takes dietary requests into account.  

  Maaike de Reuver   Xiao Er Kong

© LEO op het werk

© We Canteen | Quarter Avenue

An increasing number of people consider a caterer to be someone who serves food, while today’s caterers do much more than that. And principals, both corporate and private, want more than an invisible partner. This is why caterers have started adopting descriptions such as ‘chefs on-site’, ‘food creators’ or ‘food artists’.

DO NOT CALL YOURSELF A CATERER

© Hutten

When it comes to party catering, buffets are still being requested and therefore served a lot. But there is an opportunity to be more original than that. For example, serve your meal as a walking dinner. Or have the chef prepare the dishes live, in front of the guests.


DO NOT THINK BUFFETS

A lot of sustainable disposables are available these days but they are far from ideal. Paper straws fall apart, wooden cutlery doesn’t cut very well and the consumer doesn’t see the difference between sustainable PLA and a regular plastic cup. Alternatively, rent glass, porcelain and cutlery. It isn’t cheaper but at least you’re not generating any waste. 

DO/DO NOT WORK WITH DISPOSABLES

© We Canteen | WTC

No shows cause overstaffing and additional food waste. Make sure, either by yourself or with the principal, that guests can unregister in time to prevent from having to deal with too much staff, too many dishes and unnecessary food waste. 


ACCEPT NO SHOWS

© Hutten

Embrace the future, have a robot or another piece of technology cover routine jobs. This allows you to focus on what is truly important in tomorrow’s catering: the circularity of your business, the quality of your assortment and interaction with guests. 

DO NOT OVERSTRESS YOURSELF

Overview magazines

Food Inspiration Magazine is the online magazine for foodservice professionals in search of inspiration and innovation. With the magazine we collect, enrich and spread inspiration. The free subscription magazine is published eight times per year and is an abundant source of inspiration for food and hospitality professionals. Our readers can be found in the U.S., Northern Europe, Latin America and Asia.
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