Food has become more than fuel for our bodies. “Foodies,” the food aficionados who see eating as a common bond for building relationships and exploring new boundaries, are no longer a fringe group. A quality food experience has become a focal point for businesses that, until recently, only offered food as an afterthought to their main product or service, sports venues and airlines being just two examples. Offsite meetings and incentive travel programs are no exception.
“People are always looking for new and interesting ways to cater for their attendees,” says Mark Cooper, CEO of the International Association of Conference Centres (IACC), a global professional association that represents small to medium-sized venues focused on meetings, training courses and conferences. The IACC recently researched its members and developed a list of the top 10 conference food trends that are influencing meeting planners.
“There has been an enormous shift towards health and the impact that food can have on concentration and productivity,” Cooper says. “The trends identified in our research take this knowledge to the next level and will help meeting planners to deliver the ultimate experience when it comes to catering for conferences across the globe.”
1. Local is everything
The importance of adding a local feel to meetings has been identified as a major trend for attendees who want to experience as much as they can about the area they are going to for their meeting or event. “Food tourism” is becoming a standalone offering, says Melissa Van Dyke, president of the Incentive Research Foundation. “Some organizations now specialize in helping travelers learn more about food through travel and local culinary experiences.”
2. Network your heart out
Small plates of food items continuously served in a reception format add a nice break to an extended event. Another popular choice is to hold a more substantial networking-friendly dining reception midway through your event, which provides a great way for guests to meet up in a causal environment and build relationships while enjoying great food and beverage.
3. Small is the new big
Bite-size desserts have overtaken larger portions in popularity. Conference delegates are turning their backs on the big slice of cake and head for the easy-to-handle signature bite-size dessert station. Warm housemade donuts, chocolate truffles, French macarons, mini cupcakes and house made cookies are top of the list for planners.
4. In with flavor, out with fats
Healthy choices don’t need to resemble rabbit food. Conference chefs can work with exciting new ingredients including whole grains, protein alternative (quinoa, amaranth, tofu, beans) green vegetables (kales, spinach), low-fat and low-sugar foods which sound, look and taste great.
5. Making and breaking bread together
Having the opportunity to cook with somebody can create a whole new appreciation for a hidden talent not seen in an office environment or company outing. Culinary teambuilding has all the ingredients to cook up a winning team.
6. Contrasting environments
Utilizing outside space to create a change in scenery and a casual dining experience will revitalize attendees, especially during multi-day meetings and events.
7. Finale, not gala
Make sure the last night of your event has all the components to create a dynamic environment and brings people together to celebrate the end of a great conference. Be creative and choose your room seating layout and dining style to deliver that Finale.
8. That’s theater darling
Adding a chef interactive station can also highlight the menu with fresh prepared items (Panini, clubhouse or slider); remember to ask for gluten-free options.
9. Go micro for max effect
The explosion in microbreweries appeals to more and more tastes. Ask your conference planner if they can make pre-dinner drinks a local affair.
10. Infused tea cocktails
The English may drink a lot of it and now the world has caught on to the latest trend, infused tea cocktails. Combine this with trend #9 and you can have a double brew at your next reception.
