Event catering is more than just fuel and thirst quenching

Let’s dive a little deeper into the world of event catering. Not just the useful wet and dry or the tasty juice and sandwich. But to creating a culinary experience that fits the purpose and theme of the event. Because honestly, it has long since ceased to be just about much-needed fuel or vital moisture. Good catering is the tastemaker of the overall experience.

Discover the essentials of event catering and learn more about dietary requirements, staff planning and catering branding here.

So many people, so many dietary needs

Of course, it has always been important to know what guests prefer to eat and drink, but nowadays there is even more attention to personal preferences. You would be crazy to miss out on that. In recent years we at Dutch Standard have seen, also due to social developments and a more conscious attitude towards the earth, that there is even more attention for the different target groups; preferences are more diverse than ever. Everyone has their preferences and these may be due to personal taste (nice and spicy!), religious considerations (delicious halal), medical requirements (no gluten) or certain beliefs (vegan style).

We see a clear shift from animal to plant-based proteins. Our catering partners ensure that dishes are appealing not only to vegans, but also to anyone curious about environmentally conscious and healthy eating. Who knows, maybe in a few years we’ll be ordering pounds of deep-fried scorpions or feasting on forgotten vegetables, but for now, we’ll make sure that each plate perfectly matches your guests’ preferences. Attention is the new gold, and with a little effort, you can make sure every invitee feels special, including in terms of food and drink.

“Plantbased is top and meat is also fine”

We always take extensive time to go over the requirements with our clients so that our catering partners can create the perfect menu. While we’re at it, we immediately create clear visual communication, so that everyone knows exactly what is on the menu, which ingredients have been used and which allergens have been taken into account. Great: taking into account the individual and yet accessible to a broad target group. This makes event catering an enjoyable and tasteful experience for everyone.

Ingredients on the list: theme and branding

Almost always, the theme or concept of the event is carried through in all the details, at least: we think it’s so clear and contributes to the overall experience. But how do you keep it from getting too over-the-top or forced? Here are a few fresh ideas for event catering in theme:

1. Align the presentation of food and drink with the event theme. For example, a “Spill the Tea” bar for the ladies at the event.
2. Creative names for dishes and drinks appropriate to the theme or company.
3. Use of color and materials that seamlessly fit the theme.
4. Custom menus and decorations that really make the event shine.
5. Incorporate logos or symbols of the event into the presentation of dishes, such as through stamps or prints.

Note! It is important to consider not only the content, but also the form. Are you going for a sitdown dinner or a walking dinner? Are you working with food trucks or food items, or will the snacks be served at people’s homes? There’s a through-line there, too, with impact on the culinary experience. It’s all about the right balance, we at Dutch Standard make sure your catering is not only blissful, but also completely in the style of the event.

Service depends on the right numbers

When you look back on a successful event, you usually can’t recall whether there were too many or too few event catering staff running around. It was just right. And that’s exactly the trick! A well-organized and adequately staffed catering team does not stand out. It does, however, contribute tremendously to an enjoyable experience for attendees. Long lines due to a lack of staff? A staff member rooting in a corner, the catering team getting in each other’s way? Or that one waiter who stands by himself doing everything with a red head? It all creates irritations that negatively affect participant satisfaction. By making sure there are enough staff available, we guarantee efficient and friendly service. Better for everyone!

“The best service is the one you almost don’t notice”

How do you determine the right number of staff? That’s more than simply peaking. Because on paper you may have come up with enough people, but if these staff members also have to de-brief and refill, you may still be short-staffed behind the bar, leaving people waiting in line. So, we work with our catering partner to determine how many staff members are needed. This is done based on factors such as the size of the group, the type of menu, the (logistics of the) venue and service requirements.

The catering partner is the specialist and has knowledge of it, also based on data. We trust our partners, but always take a critical look and ask questions to keep them on their toes, also because of the cost component. It is always a balancing act: after all, with five fewer people on the payroll you put pressure on costs. At the same time, you might lose something on the service side. It is good that we always approach this very carefully together with our catering partners, so that we never have too many or too few catering staff.