Patti Shock Academic Consultant The International School of Hospitality

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5 Patti Shock Academic Consultant The International School of Hospitality

6 F&B: TRENDING NOW 2018 Patti J. Shock, CPCE The International School of Hospitality Las Vegas, Nevada

7 Learning Objectives: Following this webinar you will be able to: Locate resources to keep you updated on the latest trends Unleash your creativity and create your own trends Create high impact food and beverage presentations Be innovative with décor

8 People are more into food than ever before They are more knowledgeable They watch Top Chef and the Food Network And, for the most part, they are jaded Food fatigue They want something new and creative The key is to provide options Good for You is now mainstream

9 Personalized Experiences Cheers syndrome Millennials like to express who they are Want unique experiences Diverse array of options for: Food Beverage Activities Seating

Diversity driving food trends Use cultural cuisine Ethnic inspired receptions offer a wonderful opportunity to serve inexpensive foods, such as beans and

10 Diversity driving food trends Use cultural cuisine Ethnic inspired receptions offer a wonderful opportunity to serve inexpensive foods, such as beans and rice, pasta, tacos and wraps Authentic regional cuisine, specific areas not just Italian, Mexican or Chinese ask who is in the kitchen for family recipes.

11 Regional Cuisine The cuisine of a country is typically a combo of regional specialties. Just as here in the US, we have Southern Food, Southwestern Food, etc. Northern Italian vs Southern Italian Greek: Crete, Macedonia, etc. Chinese: Mandarin, Cantonese, Szechwan

12 Flavor Deeper flavor exploration Filipino Middle Eastern Persian Israeli Moroccan Syrian Lebanese

13 Health Transparency More ingredient info Organic Genetics/Modified or Cloned HFCS

14 Dietary Requests

The Year of the Vegan Vegan doesn t have to be boring Vegetarian no meat Vegan no meat/dairy Nut cheeses, ice cream 31% of Americans practice meatfree days Pescatarian In 2016, there was a 90%

16 The Year of the Vegan Vegan doesn t have to be boring Vegetarian no meat Vegan no meat/dairy Nut cheeses, ice cream 31% of Americans practice meatfree days Pescatarian In 2016, there was a 90% increase in Google searches for Vegan According to a recent Top Trends in Prepared Foods in 2017 report, six percent of the U.S. population now identifies as vegan, compared to one percent in 2014!

17 Over the past decade, consumers under 40 have upped fresh vegetable intake by 52% Between 2012 and 2016 a 25% increase in vegetarian claims and a 257% rise in vegan food in new grocery store products

18 Vegan Food Doesn t Have to be Boring!

21 Vegan Cuisines Italian Thai Chinese Indian Forks over Knives

25 Resources

26 Vegan Awareness Almond milk on coffee stations Dairy-free Chocolate Mousse Almond nut cream cheese Almond nut ricotta cheese Cashew nut ice cream

27 Label Buffet Items

29 Provide Options

30 Small Batches Hand Crafted Unique Local Artisan Foods

31 Edible Charcoal Coconut Shell Ash Hamburger Buns Savory Crackers Ice Cream Cones IKEA Hot Dogs Pizza Crust

32 No taste Good for you?

33 Food Grade Activated Charcoal

34 Craft Beer Fat-washing Non-dairy milks Fermented Beverages Kombucha Ginger Beer Coconut Kefir Beverages

35 Yuzu Asian Citrus Fruit Seedy, sour

36 Pickles are in

37 Pickle & Pastrami Pizza

38 Variety of Stuffed Eggs

40 Bread can be boring! Naan Lavash Raisin Rolls Olive Rolls Ciabatta Sourdough Biscuits Focaccia Cornbread Panetone Flavored butters Garlic Herb Honey Strawberry Pecan/Brown Sugar Spicy Harissa Thai Curry Maple/Pecan Bacon/Chive

41 Substitute Menu Items Serve Chicken Piccata instead of Veal Piccata to save money

42 Purchase nonperishable items, such as sodas, cereals and granola bars, on a consumption basis Ensure that hors d oeuvres are bite sized This makes the food easier to consume and reduces waste. Position buffet tables along a wall Consumption drops when people don t have 360 degree access to food tables.

43 Order enough reception food, but not too much! Rule of thumb: one ounce of dry snacks per person enough anchor foods (such as cheese and vegetables) for one third of the attendees enough food at action stations for half of the attendees one hot hors d oeuvres of each type for each person enough dessert and coffee for 1/3 to 1/2 of attendees These estimates are made on the assumption that the reception will replace dinner.

47 Cannabis Nine states and Washington, D.C., now allow for recreational pot use More than one in five American adults can smoke, vape, eat or drink it however they please Binge drinking rates and opiate addiction has declined in states with legal weed compared with states that allow only medical marijuana and those prohibiting any kind of pot.

48 Cannabis Las Vegas vs Denver Lounges Tastings Menu pairing Sativa vs Indica THC and CBD Vets vs Newbies

49 Smoke/Vape Head high Instantly Lasts about an hour Ingesting Body high Dosage Takes an hour or so A body high will intensify the first 2 hours and typically last 2 6 hours.

51 Do not mix with alcohol Cannabis Mellow Relaxed Alcohol Happy drunks Mean drunks Aggressive Belligerent

52 Overdosing There has never been a documented death from overdosing cannabis. A few possible symptoms could be: Paranoia Sweatiness Dizziness Rapid heart rate Hangover type symptoms Remedies: Eat something Sugar will bring them down Fresh air Tell them to sleep it off

53 Find me on: LinkedIn Pinterest Twitter YouTube Thank You!

Meeting & Event Food Service Essentials, Part 1

Meeting & Event Food Service Essentials, Part 1 Presented by Patti Shock, CPCE, CHT Academic Consultant, The International School of Hospitality; Adjunct Professor, University of Nevada, Las Vegas and