C atersource + The Special Event is always a premier place to spot the latest trends, and this year’s attendees got their fill. Authentic, immersive, and abundant: those are the words that could be used to describe the trends that were highlighted during this year’s conference. Between the culinary demonstrations, tradeshow floor, education, and evening events, it was easy to see what your clients might be looking for this year. These trends are not only keeping up with the times; they’re setting the table for the future. Here’s a look at some of our top takeaways. The trendiest & tastiest Every year, the culinary maestros featured during Art of Catering Food as well as Catersource + The Special Event put a spotlight on the ingredients and dishes that are captivating tastebuds. Here’s a rundown of some of the tastiest menu trends that caught our eye. The power of plant-based Plant-based proteins (turn to page 40 for a look at how alternative proteins are impacting menus) have steadily been in the spotlight for quite a few years now, but the difference currently lies in how they are served. Specifically, caterers and chefs are leaning into an inclusive mindset when approaching vegetarian or dietary menus in order to ensure that all guests are experiencing the event the same way, rather than one guest receiving a thoughtfully plated and balanced meal while someone else receives a plate of pasta or vegetables that may come across as a bit of an afterthought.
STAYING ON
By Amber Kispert
Catersource + The Special Event 2025 put a spotlight on many of the year’s hottest trends
Grilled angel food cake with liquid nitro mango sorbet (made live onsite) and rum mojito sauce (Bill Hansen Catering) served during Connect Social.
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SPRING 2025 ■ CATERSOURCE
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