Event catering trends 2025

Sustainability as a matter of course

Sustainability is no longer just a trend, but has become a fundamental requirement for modern event catering. Organizers and guests increasingly expect environmentally friendly and socially responsible solutions that go beyond simply offering vegetarian options. Sustainable catering signals a sense of responsibility and strengthens the image of the organizer. It appeals to environmentally conscious guests and contributes to a positive overall impression.

Regional and seasonal procurement

‍The conscious choice of regional products has far-reaching positive effects. It significantly shortens food transport routes, which leads to a reduction in CO2 emissions. At the same time, the local economy is supported by strengthening farmers and producers in the region. Another decisive advantage is the guarantee of freshness, which goes hand in hand with regional products. Seasonal products, in turn, mean that energy-intensive cultivation in greenhouses can be dispensed with. The foods mature naturally, which has a positive effect on their taste and nutritional value.

Certified organic quality:‍

The use of food that comes from certified organic farming is a clear commitment to environmental protection and sustainability. Avoiding synthetic pesticides and fertilizers protects soil, water and biodiversity. Consumers also benefit from a health advantage, as organic food generally has fewer residues of pollutants.

Zero-waste management

‍Avoiding food waste is a central concern in sustainable event catering. Comprehensive zero-waste concepts require precise demand planning, which ensures that only as much food is purchased and prepared as is actually needed. Creative approaches to recycle food waste are also required. Scraps can often be used to create new, tasty dishes. The establishment of composting systems finally makes it possible to convert organic waste into valuable fertilizer, which in turn can be used to grow new foods.

Sustainable packaging solutions

‍Consistently avoiding single-use plastic is a must. Instead, compostable or reusable materials must be used for packaging, crockery and cutlery. This significantly reduces the environmental impact of plastic waste and contributes to a circular economy.

Social Responsibility

‍The social responsibility of catering companies goes beyond ecological aspects. It includes cooperation with food banks or other social institutions to pass on surplus but still edible food to people in need. It is equally important to create fair working conditions for employees, which include appropriate remuneration, compliance with labor standards and the promotion of a positive work environment.

Sustainable catering is for all Event formats relevant, from small private parties to major events. It is particularly important for events with a focus on sustainability, corporate social responsibility (CSR) or events organized by companies with a green image.

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Plant-based diversity of vegan and vegetarian cuisine

A diverse range of plant-based dishes appeals to a wider target group, takes into account different dietary preferences and contributes to a healthier and more environmentally friendly diet.

The demand for vegetarian and, in particular, vegan food in event catering is constantly increasing. This development is not a short-term trend, but reflects a fundamental change in dietary habits. Growing health awareness, ethical convictions regarding animal welfare and ecological aspects, such as reducing the carbon footprint of nutrition, are the main drivers of this development.

Plant-Based Innovations

‍The catering industry is responding to this trend with innovative approaches. Caterers are actively developing and integrating new plant-based protein sources into their food offerings. These include pea protein, lupine flour or mushroom extracts. These alternatives to animal products are constantly being developed to better reproduce the texture and taste of meat, fish or dairy products and thus also appeal to non-vegans and non-vegetarians.

Focus on vegetables

Vegetables are no longer seen as mere side dishes, but are becoming the focus of culinary offerings. Innovative methods of preparation, such as fermentation, smoking or grilling, and creative combinations of different types of vegetables, herbs and spices demonstrate the diversity and pleasure of plant-based cuisine.

Vegan Charcuterie Boards

‍In order to fully meet the requirements of vegan guests, the development and provision of high-quality vegan alternatives to classic dishes and products is essential. This includes, for example, vegan sausage and cheese platters, which offer a variety of tastes and looks that are in no way inferior to conventional variants.

Vegan and vegetarian options are relevant for all event formats. They are particularly suitable for events with a focus on health, sustainability or lifestyle, but also for weddings, birthdays and corporate parties, where a diverse range of guests is expected.

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Experience-oriented catering

Modern events should create experiences, and this applies in particular to catering. Interactive event catering turns food intake into an entertaining and communicative event. Today, more than ever, events are experiences. Guests not only want to eat well, they also want to be entertained and inspired. Experience-oriented catering increases the attractiveness of the event, promotes interaction between guests and creates positive memories.

This is how you create unforgettable moments:

• Live cooking: Let your chefs cook in front of your guests. This creates transparency, promotes communication and makes the meal an event.
• Interactive food stations: Provide stations where guests can put together their own food — whether it's bowls, tacos, burgers, or pasta. This promotes creativity and provides topics for conversation.
• Themed buffets: Design buffets that are dedicated to a specific theme — whether it's a country's cuisine, a season, or a historic event. This creates a harmonious atmosphere and stimulates the senses.
• Food pairing: Combine food and drinks in a harmonious way. Offer the right wine, beer or non-alcoholic alternative for every course. This shows your expertise and offers guests added value.
• Walking dinner: Small, delicious foods that can be eaten standing

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Experimental techniques such as spherification, gelification or emulsification create surprising textures and presentations that are topics of conversation. Experience-oriented catering is particularly suitable for informal events such as receptions, standing parties, networking events, summer parties, team building events and weddings.

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Rise of Mocktails

Social change towards more conscious consumption, health orientation and inclusion has triggered a remarkable development in event catering: The increasing demand for high-quality non-alcoholic beverages. What was once considered a mere emergency solution for drivers or abstainers has developed into an independent trend that inspires the creativity of bartenders and caterers and permanently changes the beverage menu of events.

Gone are the days when non-alcoholic options were limited to fruit juices, soft drinks, and water. Modern guests can expect a differentiated selection that is on par with alcoholic drinks in terms of taste and quality. This claim has led to the creation of a new beverage category: “mocktails.”

The art of creative mocktails

The term “mocktail” — a combination of “mock” (imitate) and “cocktail” — already suggests that this is more than just a simple mixture of juices. Creative mocktails are carefully composed drinks that create complex flavor profiles by combining fresh fruits, herbs, spices, homemade syrups, infusions and high-quality juices.

Experienced bartenders use techniques similar to those used in classic cocktails: They balance sweetness, acidity, bitterness and aromas, work with textures (e.g. using foams or gels) and value an appealing presentation with matching glasses, garnishes and ice cubes. The result is non-alcoholic drinks that not only taste good but are also a visual highlight.

Focus on quality

The trend towards high-quality non-alcoholic drinks is not limited to mocktails. When it comes to wine, beer and spirits, there is also a growing demand for alternatives that are as close as possible to the originals in terms of taste.

Innovative manufacturers have made significant progress in developing non-alcoholic beverages in recent years. Special processes such as vacuum distillation or reverse osmosis gently remove the alcohol while largely retaining the aromas. The result is non-alcoholic wines, beers and spirits, which represent a real alternative for guests who want or need to refrain from alcohol without sacrificing enjoyment and taste experience.

Home-made and healthy: lemonades and iced teas reinterpreted

In addition to mocktails and non-alcoholic alternatives to classic alcoholic beverages, homemade lemonades and iced teas are also experiencing a renaissance in event catering. This development takes account of the desire of many guests for natural, healthy and reduced-sugar drinks.

Caterers and bartenders rely on fresh, seasonal ingredients, combine fruits, herbs and spices to create unusual flavor compositions and largely avoid artificial additives and excessive sweetness. The result is refreshing and tasty drinks that are a welcome change from the usual soft drinks.

The trend towards high-quality non-alcoholic beverages presents the event catering industry with new challenges, but also offers great opportunities:

• Competence development: Bartenders and service personnel must be trained to prepare mocktails and advise on non-alcoholic alternatives.
• Expanded offerings: The drinks menu must be expanded to include a diverse selection of non-alcoholic options that meet the different tastes and needs of guests.
• Quality awareness: When choosing non-alcoholic drinks, attention should be paid to high-quality products that are convincing in terms of taste and meet guests' requirements.
• Creativity: Developing your own mocktail creations and homemade lemonades and iced teas offers the opportunity to stand out from the competition and create a unique offering.
• Sustainability: Regional and seasonal sourcing.

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The increasing demand for high-quality non-alcoholic drinks in event catering is an expression of social change towards greater awareness, health and inclusion. The industry is called upon to pick up on this trend and offer innovative, tasteful and high-quality alternatives that meet guests' requirements. The emancipation of the non-alcoholic beverage world is in full swing and offers caterers and bartenders the opportunity to demonstrate their creativity and create new culinary experiences.

Non-alcoholic alternatives are for all Event formats relevant. They are particularly important at events where many guests travel by car, at events with a focus on health, or at events with a heterogeneous guest structure.

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Individualization: The focus is on the guest

Guests increasingly expect catering offerings to be tailored to their individual needs and preferences. Caterers are responding to this with tailor-made solutions. Personalization shows appreciation for guests, takes individual needs into account and increases satisfaction.

Tailored menus

‍Caterers take allergies, intolerances, religious regulations and dietary preferences (e.g. vegan, vegetarian, gluten-free, lactose-free, kosher, halal) into account when planning the menu.

Online ordering platforms

‍Guests can select and adjust their food and drinks online in advance, which makes planning easier and reduces waiting times.

Smaller, curated menus

‍Instead of a huge selection, caterers focus on a smaller number of high-quality dishes that are perfectly prepared and attractively presented.

‍Personalization is relevant for all event formats, but particularly for smaller events with an exclusive character, where individual customer care is paramount (e.g. weddings, private parties, business dinners).

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Technology in event catering

Digitalization is also changing the catering industry. Technological innovations offer new opportunities to increase efficiency, optimize processes and improve the guest experience.

Using technology saves time and money, reduces errors, improves communication and offers guests greater convenience and flexibility.

Online ordering and payment platforms

‍Simplify the processing of orders and payments, enable pre-orders and reduce waiting times.

digital menus

‍Interactive menus on tablets or smartphones offer guests detailed information about the food (ingredients, nutritional values, allergens), can be displayed in 3D and enable direct ordering.

kitchen management software

‍Optimizes kitchen processes, helps with calculations, reduces food waste and ensures efficient personnel planning.

Self-service stations

‍Automated dispensing systems for drinks or snacks reduce staff costs and offer guests more flexibility.

Event apps

‍Provide guests with information about the event and catering, provide feedback, promote interaction and can be used for personalized offers.

In principle, the use of technology makes sense for all event formats. Larger events with many guests, where efficiency and smooth processes are important (e.g. conferences, trade fairs, festivals), benefit in particular.

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Hyperlocality: Regionality redefined

The taste of home

The trend towards regionality, which has existed for some time, is intensifying further towards hyperlocality. Hyperlocality means that the ingredients for the food and drinks are purchased from a very limited area, ideally from our own farm or from producers who are in close proximity to the venue.

“Farm-to-table” concepts

Working closely with local farmers or growing ingredients yourself, for example in vertical gardens on the roof of the event location or in special growing containers, ensures maximum freshness and transparency. Guests can often see exactly where the food comes from and how it was produced.

“Vertical Farming”

‍The cultivation of plants in vertical systems, e.g. in high-rise buildings or special containers, enables food production directly at the venue.

Hyperlocal concepts are particularly suitable for events with a focus on sustainability, regionality and authenticity, e.g. for “green” events, food festivals, farmers' markets or events in rural regions.

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Inclusive catering

The expectations of guests are more diverse, the sensitivity to individual needs has increased, and the social responsibility of companies is increasingly measured by their actions — including in detail. Inclusive catering is therefore not just a trend, but a compelling necessity that goes far beyond providing vegetarian options. It is a statement that expresses appreciation, respect and a deep understanding of the diversity of guests.

The challenge for caterers and event planners is to create a culinary offering that all serves guests — and this at a time when the range of individual dietary requirements, allergies, intolerances and ethical or religious convictions is greater than ever before.

An inclusive catering concept is based on three pillars:

Complete transparency

The foundation is a comprehensive and gapless Allergen labeling Aller food and drinks. This label must not only include the 14 main allergens in accordance with the EU Food Information Regulation (LMIV), but ideally also provide information on other potential incompatibilities (e.g. histamine, fructose) and, if desired, information on the nutritional values and origin of the ingredients. The information must be clearly visible, easy to understand and available in several languages (at least German and English) — both at the buffet itself and digitally, for example via QR codes, which lead to detailed product information.

Comprehensive training

All staff, from chef to service staff, must be fully trained to answer guests' questions about ingredients, allergens and methods of preparation competent and safe To be able to provide information. This training must go beyond pure LMIV knowledge and also include dealing with guests with special needs, proper communication, and preventing cross-contamination in the kitchen and service. Regular refresher courses are essential to keep knowledge up to date.

Maximum flexibility

‍An inclusive catering offer is characterized by a high degree of flexibility. This not only means that vegetarian, vegan, gluten-free and lactose-free options are offered as standard, but also that on individual The wishes and needs of the guests proactively is received. This may include providing special meals on pre-order, customizing dishes at the buffet, or preparing alternatives on site.

An inclusive catering concept is an expression of appreciation and respect for all guests, regardless of their individual needs. It signals that the company takes diversity seriously and is committed to an inclusive society. This has a positive effect on the organiser's image, strengthens customer loyalty and can even increase employee satisfaction if the company also values inclusion internally.

Inclusivity as a competitive advantage

At a time when companies are increasingly defined by their values and social commitment, a well-thought-out inclusive catering concept can become a real competitive advantage. It shows that the company not only focuses on profit maximization, but also on social responsibility and sustainability — values that are becoming increasingly important for many customers and business partners.

Inclusivity is essential for all event formats!

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fusion cuisine

Fusion cuisine is an expression of a globalized world in which cultural borders blur and culinary traditions inspire each other. In the event catering sector, this development manifests itself as a playground for creative chefs who combine elements of different national cuisines to create innovative and surprising dishes. It is the art of harmoniously combining seemingly incompatible things and thus offering guests a unique taste experience that goes beyond the familiar.

Global influences merge into new, exciting flavor combinations in fusion cuisine. Caterers experiment with flavors and techniques from different cultures to create unique dishes. Fusion cuisine offers variety, surprises the palate and appeals to adventurous guests.

The philosophy of fusion

Fusion cooking is not simply the indiscriminate mixing of ingredients and techniques. It requires a deep understanding of the flavor profiles, textures, and cooking methods of different cultures. The real appeal lies in capturing the essence of every culinary tradition and combining them in a way that is both respectful and innovative. A successful fusion dish tells a story, it is a culinary journey that takes the guest on a discovery tour.

Examples of successful fusion creations

Imagine: Korean BBQ, known for its spicy marinades and table-top preparation, meets the freshness and lightness of Mexican tacos. Or: The subtle elegance of Japanese ramen noodle soups blends with the hearty spice of Italian sugos, enriched with truffle oil and parmesan. Another example would be the combination of Peruvian ceviche, in which raw fish is marinated in lime juice, with the spiciness and intense aromas of Thai cuisine, refined with coconut milk and lemongrass.

The role of spices and unusual ingredients

A key element of fusion cuisine is the bold use of spices and ingredients that may be unusual in the traditional cuisine of a particular region. Think yuzu, a Japanese citrus used in South American dishes, or gochujang, a Korean chili paste that gives Italian pasta an unexpected spiciness. It's about opening up new worlds of taste for guests and surprising them with combinations they've never experienced before.

Target group and events for fusion catering

Fusion cuisine appeals primarily to a cosmopolitan, adventurous and pleasure-oriented audience. It is ideal for:

• International events: At events with guests from different cultures, fusion cuisine offers the opportunity to build culinary bridges and create common ground.
• Food festivals and street food markets: Here caterers can fully express their creativity and present new creations to a wide audience.
• Modern weddings: More and more bridal couples want catering that reflects their personality and individual style. Fusion cuisine offers countless options here.
• Innovative corporate events: Companies that want to present themselves as modern and future-oriented can make a statement with fusion catering.
• Product presentations: FUSION cuisine is ideal for presenting new products.

Fusion cuisine also poses challenges. It is crucial to find a balance between innovation and harmony. The combination of different aromas and textures must be carefully coordinated to create a coherent overall picture. A deep understanding of the ingredients and techniques used is essential to ensure a high-level dining experience.

Fusion as a reflection of time

Fusion cuisine is more than just a culinary trend. It is a reflection of our globalized world, in which cultural exchange and creative innovations open up new opportunities. In event catering, it offers the opportunity to take guests on a culinary journey that crosses borders and opens up new taste horizons. It is an invitation to experiment, discover and enjoy — an addition to any event that is looking for something special.

Fusion cuisine is particularly suitable for Events with an international audience, for food festivals, for modern weddings or for events where a cosmopolitan and adventurous atmosphere is required.

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“Less is more”: Quality over quantity

Instead of overloaded buffets, the Trend in event catering to smaller portions that are presented in a higher quality and more appealing way. Smaller portions reduce food waste, allow guests to try a wider variety, and encourage more conscious enjoyment.

“Tasting menus”

‍Several short courses offer a culinary journey and make it possible to experience different flavors and textures.

“Flying Buffets”

‍Small, handy snacks are served on trays, which promotes communication and creates an elegant atmosphere.

Focus on high-quality ingredients

This trend is suitable for all event formats, but particularly for upscale events where quality and enjoyment are paramount (e.g. gala dinners, award ceremonies, exclusive company parties). ‍Preferably less, but of the best quality — this applies to meat, fish, vegetables and all other products.

Event catering trends 2025

Our Conclusion

Die Event catering trends 2025 show a significant development towards greater sustainability, individuality, experiential orientation and technological support. Caterers who pick up on these trends and translate them into creative concepts will inspire their customers and successfully position themselves in the competition. It is no longer just about serving food and drinks, but about creating a holistic, memorable dining experience that reflects the values of the event and appeals to all senses.