We turned to the top chefs and experts for the top foodie trends of 2018.
As attendees shift their attitudes toward what they eat, planners take a fresh approach to F&B. Here are 5 top foodie trends and how they will relate to meetings in 2018.
Fine casual
This concept originated with Danny Meier, the founder or Shake Shack, meaning casual food “with curated ingredients and unexpected touches like a wine bar and optional tasting menu.”
Mainstream vegan
According to market research firm Mintel, between 2012 and 2016 there has been a 25 percent increase in vegetarian claims and a 257 percent rise in vegan claims in new products in grocery stores. This is translating into restaurants offering more meatless options—and catering departments needing to as well.
Edible flowers
A report from Whole Foods and The Specialty Food Association predicts more integration of flowers into dishes and cocktails in 2018: lavender, hibiscus, rose, and especially elderflower. Consider an elderflower cocktail or lavender Kombucha at your opening reception.
Mindful menus
Innova Market Insights named “mindfulness” its #1 trend for 2018, and this translates into consumers’—and attendees’—interest in ingredients that are ethically sourced, locally sourced and healthful.
Fourth meals
The annual Waltrose Food & Drink Report points to a “fourth meal,” which is in line with many people eating more, smaller meals throughout the day. Catering menus could easily be adjusted by adding small bites to what used to be an afternoon coffee break. “There is growing evidence that we are starting to squeeze another small meal into our daily routine,” Waitrose says. “This is not about gluttony, rather it is about adapting our eating schedules to our busy lives.”
