PYM: Plan Your Meetings

What’s In? August 2006 morsels

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I lecture and write about trends a lot, and planners always want to know: “What is in?” I can’t stress enough how important it is not to pay too much attention to food trends. They are subjective.

For example, many people think mashed potato martini bars are hot. I think they had their moment four years ago. Many people still like doing anything in a martini glass. Personally, I think there are so many other interesting forms of glassware to incorporate into food presentations that I am tired of looking at anything other than a martini in there.

Another concern I have with using food trends for groups is that these trends generally are geared to the individual diner. When planners go heavy on trendy presentations, the contracted facility may run into execution and service issues. Also, when a trend is done in bulk, its “wow” factor can get lost in translation.

If you must, add only a couple of trendy items. You will never go wrong with comfort food, especially when attendees are away from their home environment.

What it is most important is to know the eating habits of your group.  Make notes in your post-event meeting about what types of foods the group consumed and what was left over. I usually sit with the banquet captain and servers after a function to discuss the plusses and minuses of the food choices. Not only does this help me customize the culinary choices for the group, it also helps me maximize the dollars being spent. I then type this information into a simple word document and save it for future reference.