Summer to fall: catering transitions

29th Aug 2017

As you transition your catering mindset from summer to fall it is important to adjust not only your food and drink menus, but also your tableware and catering supplies. Instead of featuring summer salads, entrees, and desserts, you might want to consider fallish amuse bouche, savory soups, winter salads, heartier entrees, and richer desserts. It is time to step away from the sensuality of summer serving. Fall and winter serving styles must prevail.

To Start

Minimalist petite hors d'oeuvres and small bites are the name of the game this fall for catering events, weddings, and special occasions. Serve more with less when you choose non-intrusive, eco-friendly paper servingware to showcase quality ingredients, stylishly prepared, and expertly presented.

To Satiate

For the main dish, exotic, ethnic entrees have moved to the front and center of catering trends. Your clients and guests want a memorable flavorful experience, not just a meal. Health concerns and special dietary expectations are on the rise, as well. Choosing foods that support a healthy lifestyle and incorporate exciting spices will delight your guests and land your more catering in the future. To complement your enticing entrees, choose eco-friendly plates, utensils, and glasses.

To Close

After a delicious dining experience, give your guests the option of taking dessert and coffee to-go. Choose dessert cups with lids so that your guests have the option to enjoy the sweetest part of the meal at their convenience.