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FOOD AND BEVERAGE: NEW FRONTIER FOR VENUE CATERING
NEW FRONTIER FOR VENUE CATERING
The landscape has changed for large-event conference venues when it comes to food and beverage. Sustainability, innovation, curated menus and a local focus are the new modus operandi, shaping the way catering is delivered to suit modern expectations from planners and their delegates, writes Matthew Sainsbury.
Food and beverage offerings at large conference facilities are rapidly shifting as venues meet the broadening interests of organisers and attendees. Evolving trends are underscored by a move towards curated menus that cater to individual dietary and lifestyle preferences despite the large number of delegates that need to be served at events in these venues. To achieve this, venues are looking local.
“Delegates and event attendees expect locally sourced and health-oriented foods to be served at events,” says ICC Sydney’s director of culinary services, Lynell Peck.
Fortunately, Australia benefits from being home to exceptional agricultural produce. For example, NSW has the “freshest seafood, superfoods, Indigenous ingredients, sustainably sourced foods and produce sourced from smaller, local suppliers that also provide health benefits,” according to Peck.
But it’s also about the premium finish, Peck adds, highlighting the use of Pepe Saya butter and Bondi Yoghurt – both premium boutique brands known for their rich taste and health benefits – because they “turn heads”.
“Organisers and their guests often remark on the rich taste and buttery aroma,” she adds.
Gold Coast Convention and Exhibition Centre’s executive chef, Garry Kindred, echoes this sentiment, pointing to the Queensland venue’s popular wellness and poke bowls as examples of these trends.
“They tick all the boxes for a meal choice that delivers flavour and satisfaction on the go,” he says. The bowls combine vibrant colours thanks to the freshest seasonal salads and vegetables in them, which helps make them a centrepiece for events held at the venue.
Additionally, Gold Coast Convention and Exhibition Centre (GCCEC) offers extensive options for gala dinners, of which the classic buffet approach continues to be a crowd favourite. However, for this option, it’s all about selection and variety. Kindred says one of the appeals of GCCEC is it’s a venue that can be used for repeated events, with delegates having a consistent, but varied experience each time.
“We pride ourselves on serving restaurant quality meals,” he says. “We also have clients returning year after year, and the team works closely with each one to ensure an inspired and well-thought-out meal is offered every time.”
Beyond innovation with ingredients
Another key trend with large-venue catering is embracing technology and innovation to enhance what can be delivered. Large-venue events, with their complex logistics and high guest expectations, are the types of environment where the efficiencies and productivity promised by innovation can add significant value.
Adelaide Convention Centre prides itself on having one of the most technologically advanced kitchens in Australia.
“There has been a lot of research during the past eight years as part of our kitchen upgrade,” says Adelaide Convention Centre executive chef Gavin Robertson, highlighting the venue’s proactive approach to staying at the forefront of catering technology. This innovation means the venue is often used as a “test kitchen environment” for suppliers, which in turn gives Robertson and his team the opportunity to provide feedback and ensure any equipment they purchase directly supports the running of the environment.
“Technology is essential to deliver creative, restaurant-quality food for events up to 3000 guests,” he says, underscoring the critical role of innovation in managing large-scale productions without compromising quality.
At Melbourne Convention and Exhibition Centre (MCEC), a sophisticated menu management system is the cornerstone of its kitchen’s efficiency.
“Our chefs no longer need to spend countless hours behind a computer sorting and planning the production list and orders,” says MCEC executive sous chef Karl Edmonds. This system empowers chefs to focus on their culinary craft, while the kitchen admin team oversees data flow.
Subsequently, automated production sheets, trolley labels, supplier orders and dietary matrices streamline the entire cooking process.
MCEC has also embraced digitalization for all food safety records, tracking temperatures from delivery to service, alongside monitoring cool rooms and cleaning schedules. Not only has this supported the venue's commitment to delivering fresh local produce on its menu.
Prioritising sustainability
In New Zealand, an overarching desire to demonstrate sustainability in catering drives many of the decisions that are made about menus.
“Sustainability plays a massive role in what we do at Te Pae Christchurch Convention Centre,” says the venue’s executive chef, Desmond Davies.
“To ensure our culinary offerings are in line with our company’s principles, we source 80 per cent of produce locally from the Canterbury region and South Island. This helps to reduce our miles and support local businesses. We like knowing where our produce is coming from – particularly fruit and vegetables – and it helps drive our decisions around menu offerings.”
The push towards sustainability also underpins increasing interest venues have in providing vegan meals that delegates – vegan or otherwise – will love. With meat production a major source of carbon emissions, special effort goes into the design of those menu items at Te Pae Christchurch.
“This year, there has been a big change for our new menu with specific catering options for plantbased diets,” says Davies. “This change will help provide delicious options for those dietaries in a menu section that caters to them specifically. There will also be trained staff on these stations to help people know what is OK for them to eat and not.”
Long gone are the days when delegates could predict what would be on the menu when they attend a large-venue event. Now they can expect the unexpected, where seasonal, fresh local produce and ingredients come together with a deep understanding of individual health and sustainability for the planet.
Comparing large-venue and small-event catering
When it comes to catering for smaller-scale events, fundamental trends are the same as with large venues. Delegates crave variety and creativity, and making the experience distinctive and interactive is a compelling way to go.
“Our clients are keen to create more interactive and engaging experiences for their guests,” says Henri Turra, managing director at boutique specialist Radish Events.
“Food stations such as pasta bars, taco stations and paella set-ups allow chefs to showcase their skills while providing guests with a hands-on culinary experience.”
While interactive food stations are a hit, traditional options such as canapes and grazing tables also remain popular. Clients often opt for themed menus or bespoke dishes tailored to their event, ensuring the menu meets unique dietary requirements of everyone in attendance.
“We’ve observed a significant increase in inclusive menus during the past few years,” says Turra.
“Having a diverse menu that caters to various dietary preferences is a must.”
Smaller events also face challenges regarding budgetary restrictions, pushing boutique catering services to adapt by providing value-driven solutions.
“Flexibility in packages, including self-serve options and drop-off buffets, ensures cost-effectiveness without compromising quality,” says Turra.
Also, demand for sustainability is no lower with smallscale events. Boutique caterers need to go through the same sourcing process as large-events chefs do.
“Sourcing ingredients from sustainable and ethical suppliers is at the very heart of what we do,” says Turra.
“We work closely with suppliers to ensure we meet our procurement guidelines and offer state-local inspired menus to meet client preferences.”
