Catersource State of the Industry 2024, Part 5: Talking TrendsCatersource State of the Industry 2024, Part 5: Talking Trends

Editor's Note: This is part 4 in our State of the Industry 2024 series. Check out Part 1, Part 2, Part 3, and Part 4.

This year saw several new trends (and a few continuing trends) take hold of the catering industry. Here’s a look at a few of the ones that helped to define the year (click here for a sneak peak of what food trends to expect in 2025).  

The personal touch 

Today's clients are seeking more personalized and customized catering experiences. Whether it's a corporate event, a wedding, or a private party, consumers want menus that reflect their unique tastes and preferences. Events are experiences, and these days, those experiences need to be filled with dramatic flair. Every aspect of the event should be entertaining. 

“Really get to know your clients and listen to what they’re saying and find a way to bring it to life because one size does not fit all,” said Susie Perelman during a session at Catersource + The Special Event. 

This year clients were seeking out customized menus that reflect individual tastes. Shown: wild mushroom and cheese roulade, braised red cabbage, and seasonal local greens from Zingerman’s Cornman Farms*. Photo courtesy Julia Bartelt

This year clients were seeking out customized menus that reflect individual tastes. The incorporation and importance of cultural backgrounds are becoming essential. This trend extends beyond just food; caterers also embraced experiential dining (more on that next), incorporating elements like interactive food stations, chef demonstrations, and themed events to create memorable occasions.  

Related:State of the Industry 2024, Part 2: Operations Outlook

“Clients rely on us to help tell their story through thoughtful design and curated experiences,” says Chris Sanchez (LUX Catering & Events). “From branded stir sticks with company values to custom cocktail napkins featuring quotes from the founder, it’s the little details that leave lasting impressions.” 

Sharing an experience 

In all aspects of life, we’re demanding bigger, better, more vibrant experiences that we won’t forget—and why should the food we eat be any different? We’re in an era of sensory overload, and it’s time to lean into that. Diners are keen to see chefs tear up the rulebook and experiment more—they want wild fusion and a no-holds-barred approach to the dishes they see on the menu. 

The future of dining is about seeing food as a form of escapism, a vision that is achieved through the need to surprise and challenge diners with sensorial dishes that are designed to delight.

“One of the biggest wins has been meeting the demand for personalized, story-driven events—clients want experiences that feel unique, and we’ve delivered that through creative, tailored menus and setups,” says Lauren Eck (Wolfgang Puck Catering). “Clients are looking for events that don’t just entertain but also feel memorable and unique, with every detail customized to reflect their vision, company, or theme. Whether it’s bold décor, interactive food stations, or stunning presentation, these memorable touches are now essential to a successful and almost a requirement to every event. Gone are the days of a standard buffet with chafing dishes.” 

Related:Catersource State of the Industry, Part 3: The Crucial Case for Company Culture

As guests took their seats at the table during a dinner with Unilever Food Solutions (as part of the National Restaurant Association Show) at Esmé, they were welcomed with an elaborate arrangement at the center of the table. This centerpiece wasn’t just for show, however; hidden within the grass was the evening’s first course, thus challenging guests to “forage for their dinner.” Featured items included: Fava Bean Tarts, Sunflower & Caviar bites, and Strawberry and Wagyu tartlets. Photo courtesy Ambercita

Additionally, we’re living in a time of increased connectivity, which means that unique, playful and multi-sensory dining experiences are more celebrated than ever; through beautiful food boards or cross-cuisine mash-ups, diners have the opportunity to enjoy food together, creating organic conversations and a sense of community. 

Related:Catersource State of the Industry 2024, Part 4: Sustainability in 2024: A Green Revolution

“We have this crazy, upside-down world, and it’s such a heavy world, and people really want to escape from that world and enter into a dream,” said Perelman. 

Good food is great; good food wrapped up in an immersive, photo-worthy, theatrical experience is better (23% of survey respondents indicated that immersive/interactive experiences were one of the top requested trends in 2023). This highly engaging form of food service is in high demand, too: Eventbrite found that 75% of diners believe it’s worth paying more for a one-of-a-kind experience.  

Gone are the days of an isolated activation moment. Now, clients want to weave the photo moments into the entire fabric of the event. Caterers now need to make the full duration of their event social media-ready—it's time to say goodbye to the singular Instagram moment. 

“Creative food displays have become a popular element of photo opportunities at catered events, with food displays now designed not just to satisfy taste buds but to capture attention on social media,” says Meg Grasso (Constellation Culinary Group). “These visually striking setups serve as both décor and conversation starters, encouraging guests to snap and share photos. As a result, food presentation has become an integral part of creating a memorable and Instagram-worthy event experience.” 

It’s no longer about traditional buffets and sit-down meals. Interactive dining experiences are on the rise, with options such as live cooking stations, grazing tables (see the fall issue of Special Events magazine for a deeper look at grazing tables), smoke and fire, food bars, and tasting events becoming popular. These setups not only engage guests but also create memorable moments, allowing them to connect with the food and the chef. 
“Today’s clients are looking for experiences, not just events,” says Sanchez. “Caterers are creating immersive moments where food and drink become interactive parts of the event.” 

Modernizing menus 

The wellness trend continued to gain traction on menus, with consumers becoming more health-conscious about their food choices. Caterers adapted by offering nutritious menu options, highlighting superfoods, and providing transparency regarding ingredient sourcing. These health-conscious options reflect a growing desire for holistic, mind-body connection. 

In the coming years, health and wellness will likely become even more central to catering services. Expect to see a rise in functional foods—those that offer additional health benefits beyond basic nutrition—as well as increased demand for transparency around ingredient sourcing and nutritional content. Additionally, the integration of personalized nutrition advice into catering services could become a standard offering. 

Perfect Paloma + Sparkling Tropical Mocktail from Colette’s Catering & Events. Photo courtesy Lisette Gatliff

Beverage programs are also evolving beyond the standard fare. Clients now want immersive beverage experiences—from build-your-own cocktail stations to mobile mixologists and curated pairing experiences. 
There’s also been a rise in zero-proof cocktails and non-alcoholic pairings, as wellness trends drive inclusivity for those who prefer not to drink alcohol. Mocktails are gaining recognition for their complexity and craftsmanship, right alongside their alcoholic counterparts. 

Menus are also responding to seasonality and supply chain changes. Caterers are designing menus in real time, creating seasonal cocktails and limited-time food stations based on ingredient availability. 

“Menus not only help keep guests energized and engaged,” says Christie Altendorf (D’Amico Catering)f, “but also act as a community building opportunity.” 

*LUX Catering & Events is a proud member of the Leading Caterers of America, a consortium of the top catering and event planners throughout the United States and Canada.  

Check back next week for part 6 in the Catersource State of the Industry 2024 where we will take a look at technology.