How food trends are evolving in the meetings industry

A hotel, a meeting planner and a caterer weigh in on the latest F&B trends for meeting planners. These include collaborations with local chefs, ‘superfood’ corners and revamped F&B options.

Infusing local flavours creatively

Singapore’s Marina Bay Sands (MBS) said it is important to be innovative with its offerings, particularly when it comes to local flavours. In one example, it created a crab meat wanton canapé topped with chilli crab sauce, enabling guests to savour Singapore’s signature chilli crab dish in a convenient, bite-sized format.

“We have also collaborated with home-grown brands such as Kway Guan Huat Joo Chiat Popiah, Sing Swee Kee Chicken Rice, and Haig Road Putu Piring to offer guests an authentic taste of Singapore,” said Ong Wee Min, VP of sales and MICE at the resort hotel. “Understanding that most overseas delegates have very tight schedules during events, these collaborations with local brands allow us to offer them a diverse range of local delights.

Giving healthy options

In response to requests for more healthy options, Marina Bay Sands has also set up ‘superfood’ corners, featuring grains and other healthy ingredients, within its kitchens. The idea is to allow chefs easy access to nutritious ingredients, and added convenience when including these in banquet dishes.

Being sustainable

On the sustainability front, the hotel uses produce from its two edible gardens at the Sands Expo and Convention Centre, and it has also partnered with The Food Bank Singapore to donate unserved food from its events, to benefit communities in need.

Mushroom preference

CWT Meeting & Events’ regional operations director for Asia Pacific, Luther Low, says that some clients and attendees are moving away from plant-based meats as there are concerns about these being ultra-processed and high in sodium.

“Instead, we’re seeing a lot of interest in mushrooms for vegetarian or vegan options,” he says. “Not only do they work really well as a meat alternative in dishes like rendang, they’re also great from a sustainability point of view.

Low also notes that even in a place like Singapore with very limited agricultural production, many hotels and restaurants are partnering with urban farms to source their herbs and vegetables or edible flowers for garnish.

Watching budgets with self-service food stations

Michelle Sargent, director, Australia & New Zealand at CWT Meetings & Events, offers tips on how planners can get creative to keep costs under control.

“While it is hard in the current environment to reduce menu choices due to the long list of attendee dietary requirements, planners can consider options such as self-service food stations or packed lunches that require fewer banquet staff,” she says. “Some clients are also selecting destinations that are less expensive on the whole, so that they don’t have to compromise on F&B and other elements of the attendee experience.”

Customised F&B

Sargent adds that the farm-to-table concept is now translating to beverages that use seasonal ingredients, while interest in iced coffee, local teas, fresh herbs and spices, and carbonated options is also growing. Hotels are embracing customised beverage trends and clients are requesting an experience around products with a rich history and that are considered unique or special.

Singapore-based caterer, Jeremy Chua, senior sales manager of Lavish, said clients are increasingly opting for a curated selection of food that better reflects their values, especially in terms of supporting local businesses and sustainable practices.

Saving time with bento

“We have been seeing more requests for luxe minimalistic set course meals, where multi-course meals are served bento style,” he says. “These served meals are a time-saver for C-level meetings and yet they provide a well-balanced and curated meal that can rival restaurants’ lunch sets.”

Petite bespoke sweets

According to Chua, there is more emphasis on treats and sweet things, as the treats are usually in petite portions. This makes it perfect for gifting and importantly, there is the opportunity for a bespoke offering, such as customised flavours, taste profiles and even a message for recipients.

“There is also a move away from buying bulk and just providing random gifting,” he says. “These options can range from classic desserts to unique and creative sweet treats that cater to all tastes. Clients expect mindful sustainable gifting and visually appealing sweet options that add to the overall experience of the event.”