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Wondering how you can keep your catering business on-trend for 2016? Denver-based Epicurean Group is a successful caterer that serves some of the city’s highest-profile events and serves as the caterer for venues such as Sports Authority Field, home of the Denver Broncos, and the Denver Center for the Performing Arts. The company’s founder and c.e.o. Larry DiPasquale says securing catering jobs requires keeping up with clients’ evolving expectations, and he shares some catering trends for the upcoming year.
Hot, fresh desserts are a hit, and Sicilian donuts are a great example, says DiPasquale. They are made with ricotta and sugar, as well as flavors such as cinnamon and chocolate. Other popular dessert trends, especially for passing late at night, include mini shakes; miniature gelatos with home-spun cones, and house-made interactive truffle stations where the confections are dipped in front of the guests.
Passing savory, late-night snacks is on-trend now, says DiPasquale. Epicurean Group’s sweet potato fries—tossed in honey, vinegar and Hawaiian sea salt—and signature kobe beef sliders are bestsellers.
Offering unique experiences can wow guests and help to secure catering contracts. For a recent event, Epicurean Group created a paella station with imported rice, spices and even specialty pans, preparing the Spanish favorite in front of guests. Epicurean has also utilized antique Italian slicers for a station serving imported prosciutto and cheeses, which are then displayed on refurbished antique scales. Another crowd-pleaser: a house-smoked mozzarella and burrata station, where a chef pulls fresh mozzarella in front of the guest.
“Serving a specialty beverage per each course is popular right now so creating unique menu with drink ideas is important,” he says. A recent example: Epicurean paired Irish oysters with Black Velvet cocktail (champagne and Guinness stout).
Food trucks continue to be popular at outdoor events. Popular themes include tacos or classic comfort foods such as buttermilk fried chicken sliders. They're a hefty investment, but rentals are available almost everywhere.
If you’re serious about catering, take a cue from Epicurean Group and invest in the equipment to cook on-site. Doing so, says DiPasquale, “ensures freshness and the integrity of the plate.” Catering ovens and ranges provide the ability to properly sear and cook items, as well as the ability to preheat entrée plates. Epicurean Group also has specialty equipment, including portable wood burning ovens, which they’ve used for pizza, chicken, even racks of lamb.
Catering clients and their guests have increasingly higher standards for service and hospitality, and those providing catering should too. “It is all about hospitality and the entire guest experience. Caters must be active listeners and treat clients like guests,” DiPasquale says.
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