How Will Convention Center Catering Look in 2007?
05 12월 2006 - 11:00PM
Business Wire
As a leading provider of food and beverage services at convention
centers across the country, ARAMARK Convention Centers &
Cultural Attractions recognizes the importance of creating
memorable guest dining experiences that focus on quality and
freshness. But how will event catering be defined in 2007? From
breakfasts to luncheons, cocktail receptions to black-tie galas,
Bennett Fass, Executive Chef and Director of Culinary Standards,
ARAMARK Convention Centers & Cultural Attractions, offers his
expert thoughts on five culinary trends that will change the way
you think about convention center catering. Sustainable Cuisine �
Increasingly, convention center caterers are experimenting with and
exploring the use of menu items that support a more environmentally
friendly approach to food preparation. As clients and customers
become more environmentally conscious and educated about the health
benefits of eco-friendly cuisine, executive chefs have started to
incorporate sustainable ingredients, organic produce, and locally
grown and sourced items into their menus. The use of �green� menus,
as well as biodegradable service-ware reflects the convention
centers commitment to the well-being of the environment and the
customers� health. Formal Menu Tastings � In an effort to increase
customer satisfaction, it is becoming more important to standardize
the tasting and menu development process. A formal tasting
increases the comfort level between the customer and culinary team
by encouraging positive communication and extreme confidence in the
menu being developed. To foster this relationship, more pre-event
menu planning sessions and tastings are being held in specially
designed tasting rooms -- an elegant and intimate dining area
adjacent to the main kitchen. During the tasting it is important
for the executive chef to provide complete menus and a variety of
menu combinations, so the customer can fully conceptualize the look
and feel of the meal. A successful tasting will ensure every aspect
of the meal meets everybody�s expectations come the day of the
event. Display Cooking � Action stations, such as a Salad "Bar"
with chefs tossing salads and mixing dressings in shakers or
individual bowls or a Sizzling Wok station featuring Kung Pao beef
and orange zest chicken with Jasmine rice, allow guests to interact
with the chefs, while watching their food be prepared and plated in
front of them. Within reception settings, this is an excellent way
to engage guests in the culinary experience and to ensure they
receive the portion sizes and accompaniments they desire. Smaller,
More Complete Portions � In many convention centers, a served
sit-down menu of elegant tapas-style options, including a protein,
starch and vegetable, has replaced full, three-course meals. By
offering smaller, yet complete portions as an alternative to a
standard entr�e, chefs are able to provide a wider selection of
interesting menu items that satisfy a range of guests� tastes and
appetites. Full-Service Package Solutions � A guest�s dining
experience should mirror the experience of the entire event and
include a wide array of details that excite their senses and
enhance their overall enjoyment. As event planners look to create
more interesting dining environments, catering sales and operations
directors are beginning to serve as a single-source provider to
help planners conceptualize the complete look and feel of the
event. The more caterers can do to assist with the planning,
including theme, centerpieces, d�cor, menu and entertainment, the
more successful the event is likely to be. �These culinary
practices and trends represent an evolution in the continued growth
of the convention center catering business,� said Fass. �We are
continually challenging ourselves to develop a wide range of
customizable, innovative and fresh dining options that create
tasteful, lasting memories.� About ARAMARK Convention Centers &
Cultural Attractions Through its Sports and Entertainment Group,
ARAMARK provides a wide range of professional services, including
food, facility and other support services to over 50 convention
centers, museums, zoos and science centers across the country.
ARAMARK offers organizations a single source provider for
concessions, event planning, premium dining needs and catering,
on-site restaurants, retail merchandise sales and facilities
management. For more information, visit www.aramarkconventions.com
and www.aramarkattractions.com. About ARAMARK ARAMARK (NYSE:RMK) is
a leader in professional services, providing award-winning food
services, facilities management, and uniform and career apparel to
health care institutions, universities and school districts,
stadiums and arenas, and businesses around the world. In FORTUNE
magazine's 2006 list of "America's Most Admired Companies," ARAMARK
was ranked number one in its industry, consistently ranking since
1998 as one of the top three most admired companies in its industry
as evaluated by peers and industry analysts. The company was also
ranked first in its industry in the 2006 FORTUNE 500 survey.
Headquartered in Philadelphia, ARAMARK has approximately 240,000
employees serving clients in 20 countries. Learn more at the
company's Web site, www.aramark.com. As a leading provider of food
and beverage services at convention centers across the country,
ARAMARK Convention Centers & Cultural Attractions recognizes
the importance of creating memorable guest dining experiences that
focus on quality and freshness. But how will event catering be
defined in 2007? From breakfasts to luncheons, cocktail receptions
to black-tie galas, Bennett Fass, Executive Chef and Director of
Culinary Standards, ARAMARK Convention Centers & Cultural
Attractions, offers his expert thoughts on five culinary trends
that will change the way you think about convention center
catering. -- Sustainable Cuisine - Increasingly, convention center
caterers are experimenting with and exploring the use of menu items
that support a more environmentally friendly approach to food
preparation. As clients and customers become more environmentally
conscious and educated about the health benefits of eco-friendly
cuisine, executive chefs have started to incorporate sustainable
ingredients, organic produce, and locally grown and sourced items
into their menus. The use of "green" menus, as well as
biodegradable service-ware reflects the convention centers
commitment to the well-being of the environment and the customers'
health. -- Formal Menu Tastings - In an effort to increase customer
satisfaction, it is becoming more important to standardize the
tasting and menu development process. A formal tasting increases
the comfort level between the customer and culinary team by
encouraging positive communication and extreme confidence in the
menu being developed. To foster this relationship, more pre-event
menu planning sessions and tastings are being held in specially
designed tasting rooms -- an elegant and intimate dining area
adjacent to the main kitchen. During the tasting it is important
for the executive chef to provide complete menus and a variety of
menu combinations, so the customer can fully conceptualize the look
and feel of the meal. A successful tasting will ensure every aspect
of the meal meets everybody's expectations come the day of the
event. -- Display Cooking - Action stations, such as a Salad "Bar"
with chefs tossing salads and mixing dressings in shakers or
individual bowls or a Sizzling Wok station featuring Kung Pao beef
and orange zest chicken with Jasmine rice, allow guests to interact
with the chefs, while watching their food be prepared and plated in
front of them. Within reception settings, this is an excellent way
to engage guests in the culinary experience and to ensure they
receive the portion sizes and accompaniments they desire. --
Smaller, More Complete Portions - In many convention centers, a
served sit-down menu of elegant tapas-style options, including a
protein, starch and vegetable, has replaced full, three-course
meals. By offering smaller, yet complete portions as an alternative
to a standard entree, chefs are able to provide a wider selection
of interesting menu items that satisfy a range of guests' tastes
and appetites. -- Full-Service Package Solutions - A guest's dining
experience should mirror the experience of the entire event and
include a wide array of details that excite their senses and
enhance their overall enjoyment. As event planners look to create
more interesting dining environments, catering sales and operations
directors are beginning to serve as a single-source provider to
help planners conceptualize the complete look and feel of the
event. The more caterers can do to assist with the planning,
including theme, centerpieces, decor, menu and entertainment, the
more successful the event is likely to be. "These culinary
practices and trends represent an evolution in the continued growth
of the convention center catering business," said Fass. "We are
continually challenging ourselves to develop a wide range of
customizable, innovative and fresh dining options that create
tasteful, lasting memories." About ARAMARK Convention Centers &
Cultural Attractions Through its Sports and Entertainment Group,
ARAMARK provides a wide range of professional services, including
food, facility and other support services to over 50 convention
centers, museums, zoos and science centers across the country.
ARAMARK offers organizations a single source provider for
concessions, event planning, premium dining needs and catering,
on-site restaurants, retail merchandise sales and facilities
management. For more information, visit www.aramarkconventions.com
and www.aramarkattractions.com. About ARAMARK ARAMARK (NYSE:RMK) is
a leader in professional services, providing award-winning food
services, facilities management, and uniform and career apparel to
health care institutions, universities and school districts,
stadiums and arenas, and businesses around the world. In FORTUNE
magazine's 2006 list of "America's Most Admired Companies," ARAMARK
was ranked number one in its industry, consistently ranking since
1998 as one of the top three most admired companies in its industry
as evaluated by peers and industry analysts. The company was also
ranked first in its industry in the 2006 FORTUNE 500 survey.
Headquartered in Philadelphia, ARAMARK has approximately 240,000
employees serving clients in 20 countries. Learn more at the
company's Web site, www.aramark.com.
Aramark (NYSE:RMK)
과거 데이터 주식 차트
부터 6월(6) 2024 으로 7월(7) 2024
Aramark (NYSE:RMK)
과거 데이터 주식 차트
부터 7월(7) 2023 으로 7월(7) 2024