As 2020 rolls around, we find our guest s looking forward to a sense of formality and harkening back to t radit ion. Therefore, we're calling plat ed service t he go- to for 2020. While family style reigned in years past and buffet has always had it s place, t he simple elegance of a plat ed, full- service experience cannot be overst at ed. Margot Jones, Owner, Purple Onion Cat ering Tableside preparat ions, family st yle and plat ed will all be big, and we'll see more chef act ion at st at ions t hat is not just flambe or saut eing. Jeremy Bronson, President /Owner, Occasions Cat ering We keep seeing more cockt ail style service ideas coming in. Essent ially 4 cockt ail hours, each one t hemed and unique. Think small plat es from a specific genre at each course.
2020 Ser vice Styles We are really seeing couples opt ing for a light bit e wedding breakfast , wit h t heir evening food opt ions st ealing t he show. Bringing it back to st reet food and food st at ions, we are not icing our client s focusing all of t heir att ent ion on t heir evening menus and even making t his t heir main form of ent ert ainment for t he night ... Hannah Mart in, Direct or, Goose & Berry Int erest ingly enough, t here?s going to be an increase in snack- able buffet foods but wit h a twist . Rat her t han a couple of main offerings for t he ent re?e, we?ll see mini versions of fan- favorit es ? t hink fish t acos, stuffed egg rolls wit h dipping sauces, chicken or tofu st rips, and more. This creat es a kid- friendly place in your menu, and guest s will be happy to have t heir choice of some amazing foods. Trip Wheeler, President , SB Value
Many couples have relayed t hat narrowing down food to one service is so hard, so we just t ell t hem to have waves of food. Quit e a few really love it and deep down I t hink t hey also like t hat it will piss t heir parent s off. Brandon Snooks, Execut ive Chef & Owner, Farm t o Fire by Hudson Valley BBQ Co I t hink t hat family style service is going to t ake t he forefront of bot h casual and elegant event s. It offers a great hybrid of allowing guest s to st ay seat ed toget her at t heir t ables and not have to walk up to a buffet , but wit hout t he pret ent ious reput at ion of plat ed dinner service. Our couples want t heir guest s to be social and engage in every moment of t heir special evening. Jamie Shaw, Senior Event Coordinat or, Foot ers Cat ering Sit down, plat ed meals are on t he rise again. Present at ion will be big - plat es will have to look impressive. The food present at ion will be part of t he cohesive flow of each event . Faust o Pifferrer, Owner, Blue Elephant Event s and Cat ering
