Every short and long-term trend, each single season, each event is subject to certain cycles. The catering team of the Event Company does know those structures up to the smallest detail based on experience for centuries. Below please find some examples:

Seasonal

A good caterer for example will know that in summer guests will drink more white wines and mineral water, consume more fruit juices and prefer more light dishes. In winter more solid food, game, warm side dishes as well as red wine will be preferred. The challenge for the kitchen is the perfect mix for the respective actual fact.

Preliminary planning

Also preliminary planning has its own rules: Christmas parties are already planned in summertime. Bigger seasonal feasts or events in especially asked for locations do have a preliminary planning cycle of one year. New Year receptions are mostly fixed previously in November. Catering for trade shows in 90 % of all cases is planned one year ahead. The same goes for bigger receptions, road shows and special events.

Catering trends

Trends are also subject to certain cycles and mostly need a more detailed analysis. To make out a trend will not be enough – especially in catering: A trend has to be intelligently and cost-oriented implemented into innovative catering concepts and tasty products.

Long-term mega trend, mid-term consumer trend or short-term marketing steered phenomenon: The Event Company Opitz & Hasil permanently watches and analyzes the market. And often scores a bull’s-eye: Live Cooking, Team Cooking, Brain Food, Catering for CEOs, Jelly Cocktails and many more... Because short-term trends can mostly be implemented by a catering company who will first find a professional and target-oriented way of implementation for its customers. Everything else is imitation and will not be accepted as authentically by the guests.

Let us advise you!