Catering gets creative in Covid times

Managing the return of in-person events has been both welcome and tricky, but none more so than executing the universal crowd-pleaser: buffet lines. How have operators levelled up in their F&B service, feeding fun and delicious meals, while keeping to Covid-safe rules?

A mainstay at business events, buffets have been banned ever since the pandemic in early 2020, returning to Singapore's tables only a year later in April 2021, and much later for Malaysia's venues following business resumption in October 2021.

So, which type of F&B services are event planners and venue operators seeing most of, and what are some of the creative catering ideas for post-pandemic networking and meal breaks?

Less is more

In post-Covid days, the shared break station is no more. Instead of sumptuous grazing tables, individually-wrapped snack boxes are seeing a resurgence.

Alan Pryor, GM at Kuala Lumpur Convention Centre notes attendees are asking for "individually packed food for either on-site dining or to take away", while Yan Ping Mew, Director of Marketing and Communication at Conrad Hotels & Resorts adds "organisations request us to deliver afternoon tea sets to their participants when they are doing hybrid meeting gatherings".

"Bento deliveries are popular as they are straightforward and relatively more fuss-free while at the same time being able to cater to different special dietary requirements," explains Robert Stirrup, Director of Culinary Operations at Fairmont Singapore.

For the groups that still prefer buffets, such as at Malaysia's One World Hotel, GM Alvin Koh says "plated meals and assisted buffets are becoming our event staples. We also cater Work-From-Home meals like Bento sets and meal kits for employees who are working remotely from homes".

Still, safety comes first

Dining out is never the same again, especially so in larger event conditions, with a universal implementation of safety protocols such as plexiglass partitions, while masked and gloved service staff dish food onto plates on behalf of guests.

Over in Hong Kong, Hong Kong Convention and Exhibition Centre (Management) Limited (HML) which operates the Hong Kong Convention and Exhibition Centre (HKCEC) splits up F&B service for exhibitors, buyers, visitors, and contractors in designated areas with pre-set seating to observe social distancing rules, and transparent partitions between tables.

As well, exhibitors, contractors and organisers are recommended to pre-order their meals online and redeem their meal boxes using HKCEC's QR code to minimise contact and cash transactions.

Costs have also shot up across the board.

KLCC's Pryor estimates a "20% increment in cost due to the provision of additional space, individual meal packaging, additional tables, chairs and linen, as well as extra manpower".

Fairmont Singapore's Stirrup adds that food costs have gone up to 50% depending on products and supply chains, while delivery charge has also risen "an average of 15%, due to shortage in courier providers".

Tips for planners?

 
Creativity knows no bounds.

Fairmont Singapore has for instance done branded customisation for corporates in the likes of logos on pastries, macaroons, chocolates, or for special occasions such as bespoke teas/mother’s day gifts; as well as extending bundled deals with curated cocktails for deliveries.

"We’ve also had private group dinners delivered to individual houses; partnerships with cooking classes and ingredients delivered so all can cook over a zoom bonding session together," says Jessie Lim, Director of Conference Services & Sustainability at Fairmont Singapore.

Both KLCC and HKCEC have also introduced external set-ups beyond the restaurant or main kitchen, such as "food stalls and kiosks safely and strategically set up in areas with high footfall to encourage purchase," says Pryor, and "F&B concession stands with differing menus catering to event type and attendance volume" says HKCEC.

With planners increasingly slotting sustainability into their agenda, Yan says Conrad is moving towards initiatives such as "sourcing local produce, plant-based protein ingredients into our menus, and championing the use of 'ugly vegetables'".

Finally, plan, and plan well ahead in advance.

"While hotels have dedicated teams who will be able to assist them throughout the event planning process, there are more factors to consider these days. The organiser also needs to constantly understand the changing guidelines and be flexible to these changes," advises Yan of Conrad Hotels & Resorts, referring to changing safe management measures in Singapore.

With seven-page guidelines and inevitable postponements, Fairmont Singapore's Lim is thus thankful that "our customers and guests appreciate our willingness to be open, flexible and adaptable to their requests".