Stationed for success Impactful stations at events go beyond just serving food—they become interactive experiences that engage guests and elevate the atmosphere. The best catering stations seamlessly blend flavor, presentation, and entertainment, ensuring that food becomes a highlight of the event rather than just a necessity. Here’s a look at some of the trends currently influencing stations. Sharing a story For the past couple years, “immersive” has been the word du jour. Immersive catering transforms dining into a full-fledged journey, engaging guests with interactive elements, storytelling, and theatrical presentations. It invites people to step beyond passive dining and into an experience that stimulates all the senses (as noted previously) with each element adding layers of excitement and engagement. In the past, immersive experiences were typically relegated mostly to interactive chef stations, but now buffets are tapping into this trend, even without the addition of a chef or station attendant. “You can create an experience around the food you are serving,” said David Merrell (AOO Events) during his annual trend session. Consider things like themed buffet décor, elevated designs, and how the space is utilized. Even the venues themselves can add to the immersive aspect of buffets (turn to page 32 in the adjoining Special Events magazine for a deeper look at this trend). Consider 2025's Opening Night Party, which was separated into three distinct themes: past, present, and future with all three venues
(Stache, Backyard, and Revolution Live) adding to the immersiveness of the event. For example, Stache had a pre-existing vintage library with beautiful wooden bookshelves already in place, so event chair Chef Boris Seymore (BDS Catering & Events) embraced this by displaying food directly on the bookshelves themselves. Adding to the immersiveness were the performers and atmosphere talent who interacted with the station. Backyard, conversely, is decorated to mimic a backyard beach bash, so what better way to immerse guests into this vibe than with arcade games, beach balls, churros, conch fritters, tacos, and grilled kabobs. "Some venues are so iconic that they speak for themselves,” said Merrell. “These venues are becoming more important because clients are wanting a story to be told.” Communal and immersive cocktails also play into the idea of using catering as a storytelling technique. “Beverage immersion is taking cocktails from just a bar to a full-on experience,” said Anil Pacheco (AOO Events | AOO Florals) during Merrell’s trend session. “Guests aren’t just sipping, they are part of the story.” Event attendees are also looking for authentic experiences, tapping into their memories and emotions. Menu items such as street foods, which are inherently authentic and nostalgic, seamlessly fit the bill. “You lean into the immersion of it and the authenticity of the foods and the facades of it and you hit a home run,” said Merrell. Go big or go home It’s not just having unique, over-the- top experiences, though; it’s about accessing something exclusive and being part of something. It’s about cultivating upscale experiences that attendees can’t find anywhere else.
One trend that has shaped the catering world for several years now is the idea of “abundance,” with elaborate buffet setups that bring guests in instantly. “Think about the scope and scale of the presentation when you have less expensive food to work with because you can hide some cheap stuff in there, but it looks really fun and it looks really inviting,” said Stavros. “You eat with your eyes first, and if you walk up to [an elaborate] station you’re going to devour it.” “You can make food the main attraction,” adds Pacheco. “Nothing says ‘welcome’ like a spread longer than your guest list.” On the opposite side of the spectrum, miniature canapés and tiny desserts are having a major moment as well. “If you make anything mini, people get excited,” said Stavros, “because you've got fun on the plate. But, if you’re going to do a station full of mini stuff, you better put a lot of mini stuff on that station because it’s going to get empty real quick.” Beyond blooms The price of flowers has continued to rise, which has resulted in clients and industry professionals alike thinking outside of the proverbial bloom box. For example, miniature lights and other household items can add a unique visual element to your tablescapes, while greens and produce can offer a sustainable solution. “The only thing more impressive than your event is your eco-friendly street cred,” said Pacheco. “Live plants, moss, and natural textures create an eco-friendly vibe while keeping the waste to a minimum; these alternatives create a multi-sensory experience that guests can interact with unlike flowers that are purely decorative.”
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SPRING 2025 ■ CATERSOURCE
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