bake - February 2017 - 28
catering reinvented
From office functions to weddings, caterers are
exploring new avenues to create experiences.
BY JOHN UNREIN
From corporate dining functions to elaborate
These trends add up to one important thing: The
Catered weddings
wedding events, the essence of successful catering
stakes have changed for event catering, according
at the Hilton Mil-
remains the same: You must create unique culinary
to Abers. For instance, attendees of all generations
waukee City Center
experiences for guests. What is different this year,
and demographics love the experience of learning
feature elegance at
though, is how to go about satisfying the ever-
how to cook what they're eating. Accordingly,
an affordable price.
changing expectations of your customers.
consider making food an activity in of itself. A tour
of a professional kitchen plus an interactive cooking
MARCUS HOTELS
& RESORTS
Utilizing the latest event catering trends at your event
class of local delicacies can give memories they
is a must, writes David Abers, lead program manager
won't soon forget. Caterers can turn underutilized
at ITA Group Inc., an event management company
areas outside of their venue into an impressive
in West Des Moines, Iowa. "Today, people are much
outdoor hotspot.
more in tune with food than ever before," he says,
pointing to the following key barometers:
As an example, Meena Purushothaman, executive
pastry chef, and Sara Hancock, assistant pastry chef,
x A recent Harris Poll noted that 8 in 10 of US
of Occasions Caterers in Washington, DC, are dedi-
adults watch cooking shows on TV regularly.
cated to initiatives such as using sustainable and
x Millennials go out to eat more often than Gen X
locally sourced ingredients. They teach chocolate
or baby boomers.
x The number of millennials who read package
labels is increasing.
28 < FEB 2017 | bakemag.com
techniques such as tempering and making ganache,
as well as how to mold chocolate bon bons and infuse
flavors into cream for chocolate creations.
http://www.bakemag.com
bake - February 2017
Table of Contents for the Digital Edition of bake - February 2017
bake - February 2017
Editor's note - Wild about donuts
Table of Contents
Management - Understanding Quick Ratio
New product success stories - Stuffed Bagel Bites
Technical corner - Eliminating PHOs in Pies
Practical marketing - Creative Bakery Signs
Food safety - Big Gains for Gluten-Free
Equipment innovations - Accuracy in Dividers
Wild about Donuts
Catering reinvented
Chocolate & decorating - The Origins of Chocolate
Sharing Smiles with CAKES
Breads - Farm to Table
Pastries - Savory Strength
Foodservice - Pizza Developments
Beverages - The Coffeehouse Vibe
Product showcase
Classifieds
Ad index
Formulation of the month
bake - February 2017 - bake - February 2017
bake - February 2017 - 2
bake - February 2017 - Editor's note - Wild about donuts
bake - February 2017 - 4
bake - February 2017 - Table of Contents
bake - February 2017 - Management - Understanding Quick Ratio
bake - February 2017 - 7
bake - February 2017 - New product success stories - Stuffed Bagel Bites
bake - February 2017 - 9
bake - February 2017 - Technical corner - Eliminating PHOs in Pies
bake - February 2017 - 11
bake - February 2017 - Practical marketing - Creative Bakery Signs
bake - February 2017 - 13
bake - February 2017 - Food safety - Big Gains for Gluten-Free
bake - February 2017 - 15
bake - February 2017 - Equipment innovations - Accuracy in Dividers
bake - February 2017 - 17
bake - February 2017 - Wild about Donuts
bake - February 2017 - 19
bake - February 2017 - 20
bake - February 2017 - 21
bake - February 2017 - 22
bake - February 2017 - 23
bake - February 2017 - 24
bake - February 2017 - 25
bake - February 2017 - 26
bake - February 2017 - 27
bake - February 2017 - Catering reinvented
bake - February 2017 - 29
bake - February 2017 - 30
bake - February 2017 - 31
bake - February 2017 - Chocolate & decorating - The Origins of Chocolate
bake - February 2017 - 33
bake - February 2017 - 34
bake - February 2017 - 35
bake - February 2017 - Sharing Smiles with CAKES
bake - February 2017 - 37
bake - February 2017 - Breads - Farm to Table
bake - February 2017 - 39
bake - February 2017 - Pastries - Savory Strength
bake - February 2017 - 41
bake - February 2017 - Foodservice - Pizza Developments
bake - February 2017 - 43
bake - February 2017 - Beverages - The Coffeehouse Vibe
bake - February 2017 - 45
bake - February 2017 - Product showcase
bake - February 2017 - 47
bake - February 2017 - Classifieds
bake - February 2017 - Ad index
bake - February 2017 - Formulation of the month
bake - February 2017 - 51
bake - February 2017 - 52
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