However frightening the beginning of 2020 was, we still want to believe the pandemic is receding. Quarantine measures are being lifted everywhere, people are gradually returning to work. Life isn't boiling over yet, but figuratively speaking, it's been put on the stove to warm up.

Although mass events photo zone and have been put on hold, catering companies are not idle. Total self-isolation has forced them to redirect all their efforts and potential to food delivery. How will quarantine affect the future of catering? What changes have occurred in their work? What trends of 2020 can be highlighted in the catering field?

We recently held a webinar on the topic of catering. The executive director of the event agency 'Aventura' Evgenia Glushenkova thoroughly questioned representatives of the food service about their activities during the quarantine period and about 'post-COVID' plans. For those who missed our broadcast and those who want to reinforce the key points, we have prepared this summary article.

Restarting the Public Catering Concept

One of the main changes in catering will be a rethinking of the overall food organization at events. More attention will be paid to safety. For example: protective screens between tables will be installed, tableware in individual packaging will be provided, and a more spacious layout will be planned.

A good alternative would be the so-called 'vertical buffet'. It is a special wall where appetizers are served vertically.

  Dmitry Potapov, owner of the catering restaurant 'Empire of Catering' in St. Petersburg, gives examples of his service's developments that were already used before the quarantine.

In addition to the mentioned vertical walls, these also include various animation stations, burger stations, cheese stations, jamon stations, etc. Monobuffets and other buffet systems remain popular, either fitting stylistically into the event format or simply enhancing the presentation.

Quarantine Cuisine

Another trend that remains relevant is the eco-trend.. There is a massive rejection of plastic everywhere, and disposable tableware is generally bad form for a reputable company. Catering services pay attention to wooden accessories, which also work in favor of the design.

Tableware or utensils made from recyclable materials will be relevant.. An example is the Mexican company BioFase, which launched the production of biodegradable cutlery from avocado pits.. After use, such spoons, forks, knives, and straws begin to decompose without a trace within 8 months.

As for the menu and familiar appetizers, there is no shortage of goods, fortunately, so chefs will delight with variety. Restaurateurs don't promise exquisite buckwheat caviar, unless clients themselves want such a dish from Qarantino. And those who hoarded buckwheat and rice can eat their fill at home.

Eco trend and variety of dishes

Social Distancing

If earlier organizers looked for spacious venues to accommodate a large number of guests, now priorities have changed. Nowadays, large halls will be chosen to increase the distance between guests, whose number will significantly decrease.

Dmitry Potapov is convinced that global mass events will remain banned for a long time. First of all, small events of up to 50-100 people will be allowed.

Increasing the distance between guests

First, summer venues and establishments where events are held outdoors will open. Events in restaurants will become available later. Large events with a large number of guests are being postponeda by clients to July-September in advance. Under any conditions, increased distance between all participants will be maintained.

Guest and Staff Safety

Special emphasis should be placed on personal protective equipment for guests (masks, gloves), which must be available to everyone. Special disinfectants should be arranged in separate stations in accessible locations.

If necessary, body temperature will be measured at the entrance to the event. Of course, all staff, cooks, and waiters will work in protective masks, gloves, and change them regularly in accordance with sanitary requirements.

All staff will work in protective masks and gloves

All these points, at first glance, seem like something out of fantasy, inapplicable to the event sphere. But event organizers and catering services can use such conditions to their advantage. For example, make all staff protective masks in a single color, add a brand logo or specific recognizable decor. Protective screens can also be used as part of banquet decoration by changing their color, adding a text or logo. Such unusual protective measures will attract guests' attention. Use this for additional advertising.

Regular Cleaning and Disinfection

New requirements for regular cleaning of premises will require more staff. Guest areas, tables, chairs, door handles, railings, and other surfaces must be treated to ensure guests' safety. Therefore, you should discuss with event organizers in advance expenses for additional staffto avoid misunderstandings in the future.

Currently, the only activity for catering companies is food and snack delivery, including holiday menus. But the lifting of all restrictions is not far off, and we are all eagerly awaiting the start of full-scale work at events.

Guest areas, tables, chairs, door handles, railings, and other surfaces must be treated

The event agency "Aventura" is always ready to help organize a variety of events with catering. If you, like us, are tired of isolation and remote work, contact our specialists to discuss bright and original event ideas and future unforgettable events.