I would have posted this in the catering forum, but not being a pro, thought I'd better throw it out here.
I'm writing a piece about catering and looking for some insights about what trends are happening right now... what your clients are looking for, and what you're throwing into the mix to make things more interesting?
Also it's my impression that holding warm food is one of the biggest challenges for catering? What kinds of foods would you avoid using when catering, becuuse they just don't hold up well?
I'm most interested in starches/sides/grains and what you would look for in those products. And any buffet insights are welcome as well.
Sorry to be so open ended... but I'm in the early research pahse, and too much inforamtion is better than too little, so tell me anything that seems relevant.
Thanks in advance for any replies. You will make a struggling writer very happy!!!