Food & Beverage Trends

Holiday season is already upon us and all that goes along with it—including planning parties, hosting events, and selecting what to serve. We got the scoop on what’s hot from a few of our chef friends from Mystic Lake Casino Hotel: Banquet Chef Jason Robertson and Executive Chef Mark Stankey. Plus, Twin Cities National Association for Catering and Events (NACE) Chapter President Lindsay Frank shares the top trends she’s seeing.

Keep this information in mind when planning your next business events: open houses, client appreciation parties, and showroom events. As with anything trending, the latest and greatest may not be for everyone—sometimes it’s just about putting a spin on something to make it feel special.

Happy crafting!

What are the top trends you’re seeing in F&B now?

JR: Wild weeds like dandelion greens have started to replace things like kale, charcuterie boards, gluten-free foods, fermentation is becoming popular again, CBD-infused products, and bug-based foods are expected to become more popular this year. More authentic and creative Latin cuisine; while Italian continues to be the favorite. Single-barrel whiskeys and bourbons have become wildly popular, as well as loaded cocktails.

MS: Robotics and automation will see a push into the market as the labor pool dries up. Anything from making bread rolls and mixing different types of “bowls” to building sushi is being automated as chefs try to find ways of getting things done in a timely fashion. Plant-based diets are all the rage—burgers, milks, and cheeses are all hitting the market. Just like animal-based foods, plant-based foods will taste differently depending upon HOW you cook them.

Shifting away from sugar-added products will continue. We are always looking for ways to stop adding sugar to everything. Diabetes and heart disease are too prevalent in our society.

Indian foods are on the block. Think fusion: Naan Tacos and Tandoori Chicken Poutine or Spicy Lamb Burritos.

Hyper-local supply chains, like our use of Wozupi Native Farm, just ½ mile away. Great produce.

Gut-friendly foods. Pickling, fermenting and preserving are back on top. Probiotics, like kimchi, miso, kefir and kombucha are here to stay.

Last, but certainly not least, is the sustainability piece which we take part in recycling, composting, and making an effort to keep as much as possible out of the trash. We are currently at 50%+ clean and moving toward our goal of 90%.

LF: Homemade continues to grow in the F&B world. This has been a trend since mid-2017. However, now more than ever consumers are interested in homemade, one-of-a-kind items. There is no longer value in a mojito tasting the same at all of the bars down one street. Homemade simple syrups, curated infusions with alcohol, and fermentation to create a different cocktail experience than anywhere else in town is what consumers are spending their dollars on. Being able to create dishes with sauces, seasoning, and other finishes that are created in house give the venue a point of distinction and credibility to today’s consumers.

What should clients be aware of when working with a catering team or selecting a menu? 

JR: Most culinary teams try to be trend forward. When selecting a menu, dietary restrictions and price points seem to be the main concern.

Pro Tip: If it’s a small group and you know what each attendee enjoys pull that into your menu design. At one small meeting there was a snack specifically for each person based on what they enjoyed. Most didn’t pick up on it, but the one that mentioned it said he felt valued and appreciated that the event organizer went out to their way to get something specific for him.

What ways can guests explore innovation in menu planning?

JR: Always ask if there is something different the staff can do. Generally, the answer is yes, but may cost more money.

As far as dietary restrictions, are there trends right now to accommodate those needs?

JR: Gluten-free food is probably the biggest trend followed closely by more plant-based entrees. Doing zucchini, carrot, or butternut squash noodles instead of pasta are great substitutions.

What’s the scoop on plant-based protein?

JR: Plant-based proteins, lab-grown protein, and a big push toward sustainability are all trending, so people are looking at creative ways of getting that fix and getting that experience with a healthier approach.

MS: It certainly has been getting bigger these days with the advent of Impossible Burger and Beyond Burgers. Again, how you cook them may help in how you feel about them. It may be a bit more expensive than one would think.

Is anything old new again when it comes to F&B? 

MS: Pickling, fermenting, preserving, smoking, and curing are all ancient methods of keeping foods. 

What is a recent innovation you’ve seen in F&B lately that made you say “wow!”?

JR: For me its single barrels becoming as popular as they have.

MS: Automated sushi machine—super cool. And the popularity of the crafted drinks—alcoholic and non-alcoholic—which 25 years ago seemed like a phase.

What is trending in F&B for customization or branding? 

JR: People are more willing to brand and make it more personal to them. Everyone loves customizing.

Pro Tip: Branding makes for a memorable experience. Use your brand for reinforcement or for a truly unique gift brand it for the recipient.

How can a company offer a trending F&B on a small scale or budget? (i.e. holiday parties, client appreciation events, open houses, etc.) 

MS: Small plate events are growing. Similar portioning and being cognizant of the prices help with what you want to serve vs. what your budget allows.  

Pro Tip:

• 1 server to 20 guests for the standard ratio for a dinner – with shorter time for service plan on 1/10.

• If guests are all arriving at the same time, plan 1 bartender for every 50 people (with interval arrival 1/75 or 1/100 is adequate)

• Plan 8-12 hors d’oeuvres per person for a reception, if hosting a reception before dinner cut that to 4-6 per person or 1 kind per person.

Republished with permission from Housing First Minnesota, author Nicole Coon.