© 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
© 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
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
© 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
© 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
Maaike de Reuver Xiao Er Kong
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.
TRENDWATCH
3 min
WHAT YOU SHOULDN'T AS A CATERER
PARTY CATERING
© 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
© 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
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
© 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
© 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
© LEO op het werk
Maaike de Reuver Xiao Er Kong
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.
3 min