Food and Beverage guides for inside safety events
New guides for inside safety events are emerging: New seating layouts, zero-proof cocktails and meals that boost your immune system are among the top food-and-beverage trends for face-to-face meetings this year.
10 Catering Trends for Events in 2021
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First and foremost, communicate safety requirements for food functions, and be completely transparent about how food is prepared. Consider an open kitchen, where guests can watch and ask questions. This builds trust and also adds a level of excitement to the meal. If the rave ratings of shows like “The Great British Baking Show” are any indication, people love to watch cooks in action.
New Seating Layouts
Seating guests at a standard round is not only boring, but might make some attendees uncomfortable. Since guests will be unmasked while eating and the risk of contagion rises the closer people are to each other, you must ensure proper distancing during mealtimes.
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Covered Cuisine
The days of open buffets are gone. Instead, most event organizers are opting for plated service, where masked and gloved servers bring dishes directly to each attendee. To add an extra level of safety, keep meals covered until placed on the table. For some fun, rather than using the standard stainless covers, use glass cloches to add some pizzazz to the dining experience.
Make It Mini
Adhering to health protocols doesn’t mean you have to skip the passed hors d’oeuvres. For those who want to offer their guests a variety of foods, small dishes work well and can be done three ways: passed, pre-plated or set up at server-attended stations. Among the most popular are mini cheese boards and charcuterie cones.
Taste of the Town
Bring local flavor into the meeting by having several nearby restaurateurs create food stations. This approach is also a good way to support local eateries, which have been hit especially hard by the pandemic.
Add Mocktails to the Menu
A rising number of attendees are cutting back on cocktails, and planners are recognizing that trend. Not only does limiting alcohol and/or serving zero-proof drinks encourage healthier habits, it also can reduce the risk of attendees becoming intoxicated and ignoring safety protocols. Among other benefits, attendees who drink less or abstain will feel better and more alert for learning. As a bonus, nonalcoholic drinks are typically less expensive.
Allowing more time for meals is one way to avoid the problem of long lines at food stations. For large meetings, consider splitting attendees into smaller groups and assigning meal times or different dining locations. This will help limit the potential for exposure to illness, and guests are likely to feel more comfortable dining with fewer people.
Maintaining Healthy Environments
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Food Service
- Currently, there is no evidence to suggest that handling food or eating is associated with directly spreading COVID-19. However, people sharing utensils and congregating around food service areas can pose a risk. Limit food or beverage service in areas in which people are more likely to congregate as that may encourage unmasked interactions.
- If the event includes food service, refer to CDC’s COVID-19 considerations for restaurants and bars.
- Use touchless payment options as much as possible, if available.
- Ask customers and staff to exchange cash or card payments by placing them on a receipt tray or on the counter rather than by hand to avoid direct hand-to-hand contact.
- Clean and disinfect frequently touched surfaces such as pens, counters, or hard surfaces between use and encourage patrons to use their own pens.
- Provide physical guides, such as tape on floors or sidewalks and signs on walls, to ensure that people remain at least 6 feet apart when waiting in line to order or pick up.
- If a cafeteria or group dining room is used, serve individually plated meals or grab-and-go options, and hold activities in separate areas.
- Use disposable food service items including utensils and dishes. If disposable items are not feasible or desirable, ensure that all non-disposable food service items are handled with gloves and washed with dish soap and hot water or in a dishwasher.
- People should wash their hands with soap and water for at least 20 seconds after removing their gloves or after directly handling used food service items.
- Avoid offering any self-serve food or drink options, such as buffets, salad bars, and drink stations. Consider having pre-packaged boxes or bags for each attendee.
