Successful catering. Let’s see together the different culinary trends in catering
Succesful catering. It is always difficult to decide what to include in the menus designed for catering, especially because of the varied tastes of their customers! For this reason, it can certainly be useful to know the various culinary trends in catering.
With the introduction of yellow zones, opening at lunchtime and early closure in 2022 it is expected that 36% will resume eating out in breaks. This may be due to the fact that flexible work is becoming more entrenched in the daily routine, where people can choose when to return from work instead of being required only once a week or month as before.
TheFork noted how this new system could lead employees to take possession of a habit won by the end of 2021, namely to use wisely these times during the rest days to indulge rather than store them until later after long hours.
The kitchen in the dark is a new segment of the catering industry that will definitely establish itself in 2021. This space contains only the necessary to cook and prepare food, no frills such as renting a useless room or staff costs – you eat instead at the customer’s home! The product can be more flexible with these reduced expenses; when times get tough during recessions there is not much left but this one idea: quickly move the headquarters maintaining its quality standards (and maybe even increase prices).
Food with local ingredients
One of the most used culinary trends in catering in the current menus is to offer food made with local products. This includes meat, poultry, fish, fruit and vegetables. The use of food made with local ingredients or in any case belonging to the territory in which it operates, is an important part of the great trends that look at environmental sustainability and healthy eating. The typical local dishes are very suitable for most events with catering, because often you are creating a personalized menu for the specific event.
Another culinary trend in catering is to offer menus that go beyond meat; inserting something like potatoes and some steamed vegetables will help you offer healthy foods like whole grains, a variety of vegetables and fresh fish that are definitely a good way to show off your great culinary skills. Does this mean that you should eliminate fried fish or mozzarella sticks from your menus? Not at all; rather you should consider adding low-calorie, low-calorie foods, such as lean cuts of beef, pork, poultry or fish, as well as making smaller portions (and at lower prices).
Many people suffer from the annoying gluten intolerance, while others eliminate it from their diet, in an attempt to eat healthier. No matter why, gluten-free cooking is one of the biggest culinary trends in catering that is expanding more. There are many delicious gluten-free dishes that offer good food costs, and also serves as an opportunity to experiment with many alternative ingredients like amaranth, cassava flour and teff.
Ethnic cuisine and street food
Oriental cuisine, and in particular the one of the Middle East, has had a dizzying growth in the menus of 2014. This trend also entails a greater tendency to use alternative ingredients. Just think of ingredients like the pomegranate syrup for breakfast, as an alternative to maple syrup. Then I suggest you to look for exotic spices and mixtures of these, such as Togarashi, zataar and shichimi, and to offer together with salt and pepper.
One of the culinary trends in catering offers dishes inspired by the ethnic fusion of street food. From the Mexican churros, to the Spanish tapas, the Chinese dim sum up to the Middle Eastern skewers, the more international the menu, the better. These types of dishes worked well with pickup trucks or for accompanying cocktails.
In the homemade style the food is served on plates and the people serve themselves (just like at home). You can see this kind of lunch at many traditional Chinese and Korean restaurants. If you are offering catering services on your restaurant, home cooking is great for small and medium-sized groups. It is much easier to feed 50 people at the same time if you let them serve 10 salads.
Read also: The rules for commercial catering