For small-scale events, the fundamental trends are the same as with large venues – delegates crave variety and creativity, and making the experience distinctive and interactive is a compelling way to go.
“Our clients are keen to create more interactive and engaging experiences for their guests,” says Henri Turra, managing director at boutique specialist catering company Radish Events (pictured, above).
“Food stations such as pasta bars, taco stations and paella set-ups allow chefs to showcase their skills while providing guests with a hands-on culinary experience.”
While interactive food stations are a hit, traditional options such as canapes and grazing tables also remain popular.
Clients often opt for themed menus or bespoke dishes tailored to their event, ensuring the menu meets unique dietary requirements of everyone in attendance.
“We’ve observed a significant increase in inclusive menus during the past few years,” says Turra.
“Having a diverse menu that caters to various dietary preferences is a must.”
Smaller events also face challenges regarding budgetary restrictions, pushing boutique catering services to adapt by providing value-driven solutions.
“Flexibility in packages, including self-serve options and drop-off buffets, ensures cost-effectiveness without compromising quality,” says Turra.
Demand for sustainability is no lower with small-scale events than at large venues, and boutique caterers need to go through the same sourcing process as large-events chefs do.
“Sourcing ingredients from sustainable and ethical suppliers is at the very heart of what we do,” says Turra.
“We work closely with suppliers to ensure we meet our procurement guidelines and offer state-local inspired menus to meet client preferences.”
