235: Prepare Your Palates for the Future: 2024 F&B Trends
Tracy gathered a culinary dream team – Amber Kispert, Senior Content Producer from Catersource, Christopher Sanchez, Managing Partner of LUX Catering & Events, and Jennifer Bargisen, Senior Vice President – Culinary for Sodexo Live!.
Together, we unleashed the must-know food and beverage trends for 2024 that every hashtag#EventProf and hashtag#CateringProf needs to have on their radar.
🌐 What to Anticipate:
👉 Flavorful Forecasts: We will unravel the biggest culinary trends set to captivate taste buds in 2024. From innovative dishes to unique flavor profiles, get ready for a feast of fresh ideas!
👉 Sustainability in Sips and Bites: Discover how the industry is leaning towards eco-conscious practices, ensuring your events not only taste good but also contribute to a greener future.
👉 Inclusivity on the Menu: Explore the art of crafting menus that cater to diverse dietary needs, creating events where everyone feels valued and included.
👉 Pro Tips from the Pros: Gain exclusive behind-the-scenes insights from seasoned professionals at the forefront of the catering world. Learn the tricks of the trade to make your events stand out.
🎧 Don't miss "The Biggest F&B Trends For 2024 Every EventProf Must Be Ready For" on Eating at a Meeting. Subscribe now and be the first to savor the future of event catering
Heard on the Episode
"Storytelling and passion behind food are crucial in creating memorable experiences." ~Jen Bargisen (15:22)
"Experiential aspects can still be present in non-alcoholic drinks." ~Amber Kispert (21:43)
"The key is bringing good food to the masses while emphasizing sustainability." ~Christopher Sanchez (10:30)
Key Topics Discussed
Purpose-Driven Food & Beverage
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Emphasis on sustainability and dietary restrictions.
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Importance of storytelling and local sourcing.
Non-Alcoholic Beverage Trends
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Growing trend and potential of low and no proof beverages.
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The experiential appeal of non-alcoholic options.
Farm-to-Table & Seasonal Sourcing
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Use of produce from local farms and seasonal products.
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Integration of regenerative agriculture and niche opportunities for events.
Automation & Technology
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Role of robots and automation in hospitality.
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Benefits and limitations of kitchen automation.
Inclusive Culinary Experiences
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Incorporation of health and wellness into menus.
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Transparency and visibility of dietary options.
Key Takeaways
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Purpose-driven practices are reshaping the food and beverage landscape with a focus on sustainability and dietary inclusivity.
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Non-alcoholic beverages are becoming a significant trend, offering experiential options similar to alcoholic drinks.
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Local sourcing and storytelling enhance the dining experience, making it critical to incorporate seasonal, sustainable ingredients.
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The integration of technology, including automation and self-pouring walls, is transforming guest experiences at events.
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Health-conscious menus that balance nutritious ingredients with exciting flavors are gaining popularity among event attendees.
Tips
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Prioritize sustainability by sourcing ingredients locally and seasonally.
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Embrace non-alcoholic beverages to cater to diverse guest preferences.
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Enhance the dining experience through storytelling and visually appealing presentations.
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Integrate automated solutions to improve efficiency and food safety.
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Ensure transparent labeling of dietary options for inclusivity.
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Amber Kispert
Senior Content Producer, Catersource
Amber Kispert-Smith is an accomplished media professional with nearly eight years of experience in both print and digital media. Recognized by the Minnesota Newspaper Association and the community for high-quality information gathering and writing skills and strong community relationships. Amber is a committed, self-motivated individual who can work collaboratively and who is skilledat managing priorities. Amber is passionate about the importance of communication in the community.
Christopher Sanchez
Managing Partner, LUX Group
Chris Sanchez, Managing Partner of the LUX Group, leading brands like LUX Catering & Events, DRNK Bar Service, Market Catering, LUX Floral and Design, and LUX Hospitality Group. Also serves on the Leading Caterers of America Steering Committee and the International Caterers Association board.
Jennifer Bargisen
Vice President Culinary, Sodexo Live!
Jennifer is an experienced Corporate Chef / Assistant Food & Beverage Director with both luxury hotel and very high-volume operations within the hotel, casino, sports & entertainment industries. She is a thought-provoking entrepreneurial leader with a strong ability to impact an organization. She has demonstrated longevity as a Food and Beverage leader with extensive business acumen and culinary leadership. She builds culture and team and acts as a mentor within every organization. I have strong presentation and PR skills and feel comfortable leading in a kitchen and on screen.
