2015 F&B Trends

f&b trends - 2

On Dec. 20, Successful Meetings sent a survey out to our readership asking them their opinions on F&B and how they were incorporating it into their events. We closed the survey on Jan. 10 with 89 readers having responded. Of that number, 47 percent were corporate planners, 33 percent worked for associations, and 20 percent were independent or third party planners. Here's what they had to say.

1. On average, how much do you spend per event on F&B?

 Under $1,000: 7%
 $1,000-$5,000: 10%
 $5,001-$10,000: 12%
 $10,001-$15,000: 9%
 $15,001-$20,000: 4%
 $20,001-$30,000: 12%
 $30,001-$40,000: 5%
 $40,001-$50,000: 10%
 Over $50,000: 31%


2. What percentage is that of your overall budget?

Under 10%: 14%
 10%-20%: 25%
 21%-40%: 40%
 41%-50%: 12%
 Over 50%: 9%
 
3. Compared to last year, your F&B budget has:

•  Decreased: 10%
•  Stayed the same: 57%
•  Increased: 33%

 
4. Would you consider incorporating the following F&B trends into your F&B offerings?

•  Fruit/vegetable side items: 95% yes /  5% no
• Locally grown produce: 84% yes /  16% no
• Locally sourced meats and seafood: 83% yes /  17% no
• Half-portions/smaller portions: 81% yes /  19% no
• Health/nutrition as a culinary theme: 74% yes /  26% no
• Sustainable seafood: 69% yes /  31% no
• Gluten-free cuisine: 68% yes /  32% no
• Ethnic-inspired items: 64% yes /  36% no
• House-made/artisan ice cream: 61% yes /  19% no
• Non-wheat noodles/pasta (quinoa, rice, buckwheat): 60% yes /  40% no
• Environmental sustainability as a culinary theme: 58% yes /  42% no
• Hyper-local sourcing (restaurant gardens): 54% yes /  46% no
• Farm/estate branded items: 54% yes /  46% no
• New cuts of meat (Denver steak, pork flat iron, teres major): 53% yes /  47% no
• Non-traditional fish (Arctic char, barramundi): 37% yes /  63% no

 
5. What types sustainable procedures do you usually incorporate when managing the F&B for your events?
 

•  Distribute refillable water bottles to all attendees: 44%
•  Use food service vendors who buy locally and recycle: 46%
•  Make sure that waste is disposed of in a responsible manner: 63%
•  Distribute excess food to charitable organizations: 46%