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“ Coordinating the hotel ’ s catering menu with Pinterest boards so planners can be tantalized with what you offer and how the presentation looks .”
– Joseph Richter , director of catering , Four Seasons Hotel Washington , DC
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“ Every opportunity where you can stimulate the senses will be considered , especially in meetings .”
– Stephane Franchini , executive director of food and beverage , Swissôtel Hotels & Resorts , Zurich
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“ We will continue to see requests for organic , fat-free and lighter options that utilize more creativity and variety .”
– Greg Biggers , executive chef , Sofitel Chicago Water Tower
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“ Everybody wants food to look more beautiful than it might even taste . The theatrics associated with food are only going to grow .”
– John Bullock , director of sales and marketing , Trump International Hotel & Tower Toronto
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“ International offerings will continue to be on trend — examples like Moroccan , Indianfusion and Japanese .”
– Peggy Williams-Smith , senior corporate director of catering sales & event management , Marcus Hotels & Resorts , Milwaukee , Wisconsin
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“ Value for price paid will be the barometer . If F & B departments do not pay attention to that , they will not keep the customers they have or acquire new ones .”
– Frank Kren , food & beverage director , Meliá Hotel Atlanta
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