From Bite-sized to Brunch: Trends of 2015

Date Posted: 16/12/2015 2:01:00 PM
Posted By: Tara Connolly

Catering Trends in 2015

2015 was the year for caterers. Check out our round-up of the various trends that graced party tables across the globe.

Chocolates lf catering

Ingredient fix

This year, some organisers had very specific requests. One that stood out the most was the ingredient fix trend. Ingredient fix is incorporating one ingredient in one food station. For example, the ingredient is cheese and bacon. All the food in that station would be different but incorporate the two main ingredients. You can have an ingredient fix using a healthier option like broccoli and kale which is very popular with health-conscious guests.

Vegetarian Dishes

There seemed to be a new movement in catering this year - the move to balance diet between fatty foods and vegetarian dishes. According to Daily Telegraph Australia, the new trend is being called flexitarian - being vegetarian but eating meat once in awhile.

Going local

Sourcing produce locally was very in this year and probably will still be over the next few years. Aside from the fact that it saves money, it also means food is delivered fresh. This may have limited organisers to the produce of the season though it did not become a deterrent since it’s a healthy option which supports local growers.

Inventive food preparations

Ever heard of a circus-inspired food preparation style? Catering today is all about keeping guests entertained while you fill their stomachs.

Bite size

Bite sized delicacies were one of the biggest contributors to parties this year. Bite sized burgers, bite sized desserts and bite sized gourmet creations; you name it, caterers can make it fit in the palm of your hand. They’re interesting and quite a conversation starter plus they are the best foods to eat while socialising.

450food079_maretime museum 28.07.11_rasha photography.jpg

Gluten free

Caterers certainly submit to food trends and food requests. And since people are hopping on the healthy lifestyle wagon, giving them a gluten free option for their parties works really well.

Action stations

Food stations were very popular at all kinds of events this year. From simple comfort food to mini gourmet options, food stations are the number one way to get food to guests at an event. One reason these stations are such a good idea is that they add a spectacle to any event. Guests can watch as their food is prepared by a chef at the station.

Ethnic flavours

Bringing culture to the table is certainly one way to add flavour to an event. More caterers are becoming familiar with different cuisines since the number of clients requesting particular flavours reached an all time high this year.

Upscaled comfort food

Comfort food is in! Hors d’oeuvres and gourmet choices may be appropriate at specific events but comfort food took the limelight this year as one of the most requested foods. They are now served with a chef’s twist on the recipe and presentation, usually designed into bite size pieces and dedicated to one single station for the guests who are avid fans of these delectable comfort foods.

Mini cocktails and hors d'oeuvres

Guests love the presentation of mini cocktails along with bite sized hor d’oeuvres. This trend is making its way into many company events. This way, there's not too much booze for a corporate event.


This year, clients were aware of costs and tried to find innovative ways to save. Brunch is one way to save on costs since daytime events are almost always less expensive than night time events.

What's in season for 2016?

The future of the catering industry is looking bright, but what’s in store for 2016? Here’s our overview of what to expect:

Laissez-Faire Conference Catering0380.jpg

  • Mocktails. Everybody wants cocktails at their event but guests are conscious of staying healthy.
  • Crafted cocktails. This trend has crawled its way into the mainstream and now it’s here. Carefully crafted and presented cocktails with small sides of snack food will be a thing of next year.
  • Strolling buffets. Portable buffets have been getting a bit of attention this year but next year they will be much more popular.
  • Nostalgic desserts. Remember homemade banana pies? Desserts reminiscent of home will be moving into the spotlight. Time to find your copy of grandma’s recipe!
  • Multicultural menus. Guests love tasting different flavours. Next year, caterers will be more than happy to cater to this trend. Expect menus inspired by East meets West, European Infused and African recipes.
  • Authentic ethnic tastes. Everybody’s tried the semi-authentic ethnic recipes. In 2016, the world will be ready for real ethnic ingredients at their events.
  • Healthy over heavy. Looks like the move to healthy food is here to stay with 2016 trends.
  • Made-to-order meals. The quest to entertain and engage guests while keeping them filled and satisfied never ends. So 2016 brings you the made-to-order meals (table sides mostly).
  • Going local. Going local and supporting sustainability is still in. And it’s here to stay.

Now that 2015 is coming to a close, we’re ready for what catering has to offer in 2016. What’s your own forecast for catering trends for next year?