As the CEO and Sr Executive Chef of Taste of Amazing, I am always looking for innovative menus and services for our clients. In preparing for 2020 and our expansion to Scottsdale, Arizona, we have rolled out more new menus and concepts than ever before in our company history.
Out of all the new catering concepts we introduced for 2020, three have been far-ahead the most popular, representing the service style for 72% of our current corporate events sold.
The Un-Conference for Corporate Events
What I have heard most loudly from our corporate clients (both in Scottsdale and Seattle) is the frustration with traditional conferences and events. What the client wants is for guests and teams to feel excited and engaged - and unfortunately, traditional event models with boring speakers in a hotel conference-room with long buffet lines just haven't delivered - no matter how exciting and delicious the food might be.
Deliver the Sizzle, Not Just the Steak
Serving amazing, delicious, gorgeous food is the given. It's expected that we, as a trusted caterer, will perform at the highest level with menus, presentation and service.
But clients want more than just great food and service. Clients want guests to engage and connect and we have helped them achieve that through menu, service style and venue - and by making our delicious food part of the entertainment.
Trend #1 - Family-Style Service.
Get your teams out of the buffet line and gathered around the table.
I was inspired to roll out this service style after attending a Haute Dokimazo event. The Haute Dokimazo approach is all about turning traditional conferences into creative, fun, unexpected and innovative experiences, which frequently starts with guests gathered around the table for a meal.