It’s essential to wow your attendees with creative F&B—every time. But sometimes you need to share innovative ideas with your chef, rather than the other way around.
We hand-picked dozens of creative F&B tips for you to share with your chefs.
5 Forward-Thinking Foodie Trends—China/glass/stainless steel will be the optimal choice, having the least environmental impact, but eco-friendly plateware, cutlery, glassware and napkins just keep getting better. There are even edible plates and cutlery made of oat bran, as one example, which takes things to a fun, interesting and different level. More tips here.
Insider F&B Tips From Banquet Chefs—Topping butternut squash soup with a puff pastry not only complements the first dish, but also doubles as an insulator, ensuring each bowl of soup is steaming hot. More tips here.
Benchmark’s F&B Trends—People are starting to think about tea with the same fondness as coffee. Tea bars are expected to trend big, as well as craft tea blending, nitro tea on tap and tea-infused cocktails. More tips here.
Kimpton’s F&B Trends Have Some Surprises—The plant-based movement is shifting into high gear, as 80 percent of Kimpton chefs plan to feature a vegan or raw dish on their menus in 2019. That also means more whole-vegetable entrees. More trends here.
3 Innovations Shaping F&B—By now, you may have heard of the Impossible Burger, a burger made to look, smell and even arguably taste like meat. But instead of meat, the burger includes ingredient called heme, which is also prevalent in meat. More trends here.