• 5 Food Trends for 2015 Give Meetings & Events a Fresh Taste

     
    POSTED May 21, 2015
     

    The National Restaurant Association asked hundreds of chefs to rate top food trends for 2015. The results will give meetings and events a zesty edge.

Food plays an important role in our lives. It has the power to comfort or disappoint; it can tell you something about another person (are they a risk taker or do they play it safe?); and most importantly, it brings people together. So, what’s the state of the culinary front in 2015? The National Restaurant Association surveyed 1,276 professional chefs from the American Culinary Federation who told us what’s hot (what’s not), what’s on its way up (what’s on its way out) and how they really feel about customers snapping pictures of their food.

Q&A: Chefs Give Their Two Cents

» WHAT IS THE HOTTEST TECHNOLOGY TREND IN RESTAURANTS FOR 2015?
29% Tablet computers (e.g. iPad) for menus, wine lists and ordering
26% Smartphone/tablet apps for consumers (e.g. ordering, menus, daily deals)
22% Smartphone/tablet apps for chefs/restaurateurs
21% Mobile/wireless payment options

» HOW DO YOU FEEL ABOUT CUSTOMERS TAKING PHOTOS OF THEIR RESTAURANT FOOD AND POSTING THEM ON SOCIAL MEDIA WHILE DINING?
57% It’s free advertising and should be encouraged
32% It’s fine as long as they are discreet
9% It’s disruptive and should be discouraged

» ALCOHOL: WHAT’S HOT
75% Micro-distilled/artisan spirits
72% Locally produced beer/wine/spirits
71% On-site barrel-aged drinks
69% Regional signature cocktails
67% Culinary cocktails (e.g. savory, fresh ingredients)
65% “New Make” whiskey
64% Food-beer pairings

» NEW TOP TRENDS IN 2015
No. 5 Natural ingredients/minimally processed food
No. 9 Food waste reduction/management
No. 23 Artisan butchery
No. 40 House-made condiments
No. 53 Oven-baked items in kids’ meals

» YESTERDAY’S NEWS
74% Insects
64% Foam/froth/air
61% Gazpacho
61% Bacon-flavored/covered chocolate

Great lighting is key. Smart décor is a must. But the mood of any gala, auction or awards ceremony lies largely on the shoulders of its master of ceremonies. Who you choose to represent your cause or organization on stage can be the difference between an event that is “ho-hum” or “electrifying.”

Texas Meetings + Events reached out to three of Texas’s favorite emcees. They shared with us how they got where they are—and what they’re doing now—along with some sage advice.

 

By the time the now-iconic photo of one Fyre Festivalgoer’s pitiful cheese sandwich had gone viral, social media platforms and news outlets were abuzz with shock and bewilderment—questioning how the seemingly star-studded island excursion could have resulted in half-built FEMA-issued tents, cancelled musical acts and stranded attendees.

 

It’s no secret that association membership has been in a steady decline for more than a decade. This is true not only for event professional associations but for associations dedicated to virtually every industry—from agriculture and aerospace to landscaping and legal. While many will claim this decline is due to cost-cutting, a deeper survey will show that it is the perceived lack of value of the association model and its offering.