Written by Louise Serpa Evanochko – Bel-Ayre Rentals Ltd. | www.belayrerentals.com |
Food stations are nothing new. But the new trends changing up the scene are elevating guest experiences and creating lasting impressions often without even compromising the budget.
The classic picture of the food station is a chef cranking out omelets or a carving station, the messy chocolate fountain or a flambéed dessert. More recently seen iterations are un-manned stations which gives guests a chance to interact, mingle, and let their inner foodie get creative. The following are a few trends we’ve been seeing more often:
Donut Wall: Remixed
The dessert crowd pleaser has been around for a few years now. Step it up by adding a mix of plain donuts or mini donut kabobs to be topped with an assortment of fresh fruits, icings, sprinkles, crushed nuts, or even a filler gun.
Hack That Fountain
Say goodbye to the temperamental chocolate. Commercial quality fountains with multiple heat settings open up a world of possibilities. Breakfast buffet? Run some syrup through it for a waffle bar. Game night? Setup a wing bar complete with buffalo, BBQ or ranch flowing freely. Taco Tuesday just won’t be the same without a nacho cheese fountain.
You Did WHAT With The Sterno?
Save a few cans from the buffet line and crack them open create an interactive camping cookout. Roast hot dogs or marshmallows to make s’mores (better yet, some marshmallow shots for the bar). Don’t be surprised if your guests break out in a round of Kumbaya.
Be Your Own Barista
Let guests unleash their inner bartender by providing a base drink with a variety of garnishes. Mimosas, Bellini’s (don’t forget the slush machine), mojitos, or Caesar’s are great for swaying from the ‘signature’ drink trend to something more customizable.
The Ex may have come and gone, but keep the carnival atmosphere alive with a popcorn station complete with freshly popped popcorn and several seasonings. Spin up some cotton candy with personalized flavourings or cool off with some shaved ice.
Thinking outside the box when it comes to your clients food experiences can help elevate the bland buffet or rubber chicken meal to something the guests will be talking about for a while to come.