Covid-19 catering

Feastsof the FUTURE

Catering for meetings and events is not an aspect that organisers and planners can overlook. Meetings discovers what trends we can expect from the future of event catering.

As event organisers and planners, we are expected to be perfect hosts to our attendees and make them feel comfortable and welcome. Delegates require sustenance throughout the time they are attending your event and leaving them to go hangry is far from ideal – so the food that has been arranged for them is key. Mealtimes and tea breaks also present prospective networking opportunities.

“While most meetings have dedicated times for attendees to network, one of the most commonly used times to network is over the catered lunches and dinners at events. This is the time when attendees can take a break, relax and form relationships,” says the recently amalgamated MeetingPlay and Aventri in its Food & Beverage Guide.

And while food may be an item within our budgets that forms among the highest costs, it can also endear our audiences to us the most and is a highlight for them, provided it’s done right.

HEALTH, HYGIENE AND WELL-BEING

A major focus has been placed on the serving and handling of food during the Covid-19 pandemic. This has seen measures such as Perspex screens being installed between food and patrons, as well as chefs and servers assisting guests with dishing food on to their plates. It has also seen cutlery being

RESOURCES

According to Cvent, 80% of consumers think food waste is a major problem. Learn how to efficiently use (and even profit from) leftovers in The 8 Biggest Food Trends Driving Serious F&B Revenue, which you can download from www.socialtables. com/guide/catering-food-trendsdriving-revenue. And, if you need inspiration, here are five cool foodie ideas from Hoppier that you may want to consider: 1. DIY dessert bar

2. Personalised menus from favourite local eateries

3. Create your own pizzas and burgers 4. Bite-/sample-sized versions of classic dishes

5. Indoor picnic kit

ONE WORD LEADS TO ANOTHER

hangry adjective han·gry | \ ˈhaŋ-grē \ hangrier; hangriest

DEFINITION OF HANGRY

informal: irritable or angry because of hunger Many of us will be familiar with the term ‘hangry’ – a portmanteau of the words ‘hungry’ and ‘angry’, and a colloquial term to describe one’s escalating annoyance as a result of having an empty stomach. ‘Hangry’ was officially added to the Oxford English Dictionary in its January 2018 update, with Merriam-Webster noting that its first reported use in this context was 100 years earlier, in 1918.

individually wrapped, although this has led to a debate on how the additional packaging is affecting the environment, especially with single-use plastics.

“The first question we should always ask is whether we can avoid disposable items. As a rule of thumb, reusables are always the more sustainable option,” notes Greg McManus, former chairperson of the Event Greening Forum (EGF). There has been a significant increase in food allergies and sensitivities over the years, resulting in many events providing catering options to better suit those who have specialised diets.

“Planners need to champion sustainable food and agricultural practices that create safer options for all people, the planet and the bottom line. For instance, work with chefs and venues to source seasonal and local items for as much of the menu as possible. Every little bit helps. Understanding your F&B history is key to reducing food waste and preventing over-ordering. In addition, it can help provide accurate head counts and safe options for those with dietary needs,” says Tracy Stuckrath, a food and beverage consultant at Thrive! Meetings & Events. Tracy has food allergies and has spent a great deal of her time and career focusing on educating organisations on serving food safely.

In addition, healthy meal options are growing in popularity, along with conscious consumerism. People across the board are choosing healthier and more wholesome lifestyle options, and the food that they eat is no exception. This is seeing an increased demand for more plant-based dining, with caterers having to follow suit.

The amount of food waste at events is also a growing concern. This is seeing the likes of the Cape Town International Convention Centre (CTICC) donate surpluses to schools and those in need, preventing food that is still fit for consumption from ending up in landfills.

“Following a triple-bottom-line approach to sustainability – people, planet and profit – the CTICC strives to implement events in a sustainable manner which benefits both the society and natural environment in which it operates,” says the CTICC’s 2022 Sustainability Manual.

VISIT THE SA CHEFS ASSOCIATION AT HOSTEX!

By James Khoza

President of the SA Chefs Association, executive chef at Sandton Convention Centre, and Hostex Ambassador

The SA Chefs Association has always taken its responsibility to its members and the wider cheffing sector seriously – and now, as we glimpse into a brighter future beyond the pandemic, we recognise the need for the association to transform and be more relevant and sustainable in our ‘new normal’.

The Covid pandemic changed how people live and how business operates. The future is about adaptability, agility and, for SA Chefs, we’re now being driven by the needs and expectations of our membership more than ever before. The association’s leadership’s role is to be innovative and strategic forward planners who will grow the membership, even in difficult times, and enable our chefs to be resilient and sustainable.

It is with this mindset that we’re approaching the offering and features on our Skillery stand at Hostex 2022. We will be guided by hope and faith in the future, and doing what’s right for our membership. SA Chefs’ work starts with membership interests and ends with membership satisfaction – and Hostex 2022 will be our launch pad. We look forward to engagement, support, insights and contributions from the wider hospitality, food and drink industry at the Skillery at Hostex.

To find out more about Hostex, visit www.hostex.co.za.

MORE THAN JUST TASTY FOOD

Storytelling is one of the oldest forms of entertainment, and food that tells a story is sure to create a vibrant sensory experience for your delegates. This has also seen massive growth in farm-totable eating.

“Farm-to-table events are quite the rage. Everyone wants in on them. Why? Aside from being a new and unique trend, farm-totable events are beautiful, with a focus on community, connection and, of course, food,” explains Messina’s Catering and Events.

In line with creating a sense of community, your attendees will enjoy supporting local suppliers and buying locally grown, fresh produce, as this element of proximity builds greater personal relevance for them and, in turn, creates resonance.

“Your event is more likely to attract support if it’s designed to make locals feel at home in their suburb or town. This is true in general, but it’s all the more important in a cultural climate that’s centred around living and socialising locally, as the response to Covid-19 has nudged many of us closer to our local places and spaces,” says Eventbrite.