CUISINE, ENTERTAINMENT & CONCEPT TRENDS
Trends, as they relate to catering menu management, reflect changes in the patterns of customer
requests for catering services. Current trends in catering functions incorporate media technology ,
computer laser light shows and indoor firework displays, often simultaneously, in the production of
entertainment performances and corporate presentations. Social functions such as bar mitzvahs and
weddings include video presentation of the participants. Reception themes incorporate guest activity to
create an interactive entertainment atmosphere into a traditional food and beverage function format.
Simple meal functions have become theme parties complete with stage sets, lighting, costumed service
personnel, music and entertainment. The biggest trend in the catering industry of the early part of the
twenty first century is special events and “The Show.”
DINNER BUFFET
CARRIBEAN BUFFET
Tropical Fruit Salad with Papaya Seed Dressing
Mixed Salad Greens with Heart of Palm
Pickled Seafood Salad with Avocado
Grilled Mahi Mahi
Served with Mango and Scoth Bonnet
Pepper Beure Blanc
Roast Loin of Pork with Jerk Spices and Island Rum
Tamarind Glazed Chicken, Fruit Chutney
Candied Yams, Seasonal Vegetables, and Fried Plantains
Authentic Paella to Include
Shrimp, Chicken, Mussels and Spicy Sausage
Key Lemi Pie, Coconut Cream Pie and Banana Mousse
Fresh Baked Peabody Rolls and Butter
Freshly Brewed Coffee, Decaffeinated Coffee and Tea
Carver Required
$85
$53.25 Per Person
Minimum 50 people
Figure 4.5
The menu in Figure 4.5, featuring a Carribean cuisine buffet, provides the central focus for an island
party theme that includes decorations, music, entertainment, and costumes. Guest are advised of the
theme in advanced and tropical shirts made available to those who come without costumes. The
opening reception features specialty beverage bars and island drinks while actions stations serve the
hors d’oeuvre menu in Figure 4.6
CARRIBEAN RECEPTION ACTIVITY STATIONS
HOT BEACH STATIONS
Coconut Shrimp
Oysters Rockefeller
Clams Casino
Lobster Turnovers
Crab Rangoon
Petite Crabcake, roasted Red Pepper Remoulade
ICE ISLAND STATION
Jumbo Shrimp on Ice
Ice Crab Claws
Oysters on the Half Shell
Little Neck Clams
Smoked Mussels
Marinated Scallop Brochettes
ISLAND VEGETABLE MEDLEY
Roasted Red and Yellow Peppers
Carrot, Asparagus and Green Squash Baskets
Island Flavor Dressings
Jamaican Tomato Relish on Sweet Bread Rounds
WILD MUSHROOM STATION
Assorted Wild Mushrooms Sauteed with Lemon
and Garlic served with Mango Chutney
Red Pepper Corn Cakes
Figure 4.6
Off-premise catering has become a major source of business for large catering firms. The PGA Golf
Championship was service through a village through a village of tents representing corporate sponsors.
In order to carry out this function for 20,000 guest, the design graphics department for the catering firm
created a technical and operational layout. Color coded keys identify satellite kitchens, warehouses,
freezers, and dumpsters.
Menus for off premise events are developed around menus that can be prepared in a central
commissary or fully prepared site. Consideration is given to items that can stand withstand adverse
weather conditions and lengthy holding times. The menus for the PGA function were coordinated to
reduce the overall number of food items to be prepared while still providing corporate sponsors with
customized cuisine themes.
PACKAGING CUSTOMER SERVICES
Packaging customer services into one price for customers can provide additional sources of revenues
and profit by capturing a percentage of the income that would otherwise go to outside contractors such
as florists, photographers, entertainment, prop and staging companies, and printers.
The concept of travelling to a destination for both the wedding ceremony and the reception is becoming
increasingly popular. As a result, hotels and catering companies are being asked to expand their services
to include ceremonies as well as reception details. The Flamingo Hilton in Las Vegas, Nevada, has
created a series of packages designed to both pamper and entertain the bride and groom.
OFF PEAK PEAK MENU DESCRIPTION
12 pieces per person, 3 stations
10 pieces per person, 3 stations
10 pieces per person, 2 stations
8 pieces per person, 3 stations, Fresh Vegetable Garden and
Specialty Cheeses
6 pieces per person, 2 stations
6 pieces per person, 1 station
6 pieces per person
4 pieces per person
3 pieces per person (select 2 hot, 1 cold)
Fresh Vegetable Garden and Specialty Cheeses
Assorted Chips, Dry Snacks and Dips
HOT HORS D’OEUVRE
o Chicken Sate with Peanut Sauce
o Spanokopita
o Cheese Quesadillas
o Miniature Egg Rolls
o Maryland Crab Cakes with Melon Salsa
o Beef Sate with Peanut Sauce
o Dim Sum
o Coconut Shrimp
o Chicken Flauta
o Tumbleweeds (black bean, spinach, mozzarella cheese, and jalapeno in won ton skin)
COLD SELECTIONS
o Chilled Grilled Shitake Mushrooms with Shaved Parmesan
o Miniature Vol au Vent filled with Boursin Cheese
o Vegetable Crudite Baskets
o International Cheeseboard
o Italian Antipasto
o Smoked Brook Trout with Horseradish and Lemon
o Assorted Cold Canapes
o Vegetable Sushi
o Smoked Chicken with Cranberry Relish
STATIONS
o Sliced Strip Loin or Beef
o Cheese Tortellini Mediterranean
o Rigatoni with Spinach and Asparagus
o Carve Tenderloin or Beef
o Carved Lamb Chops with Herb Crust
o Romaa Tomato Bruschetta
o Fajitas
o Smoked Side of Salmon
From spa treatments to floral decorations to wedding night entertainment and dinner, these packages
are designed to include as many services as possible. By including these costs in one package, the hotel
itself guarantees itself all the revenue associated with the wedding, eliminating outside vendors and
their potential to take away profitable service ventures from the hotel.
This one stop marketing strategy takes advantage of the customer’s need for timesaving convenience
that simultaneously assures the quality of the optional services, thus conveying a sense of quality
assurance for the customer.
