Catering for a range of occasions, including weddings, drinks receptions, sit-down dinners, and corporate and private parties, the company has said that more clients are demanding menus that are “tailored around the event’s requirements and individual customer needs,” from dietary and ethical constraints to specific styles of cuisine.
Reflecting the success of its “increased flexibility,” Seasoned has also reported “a rise in corporate event bookings compared to last year, and an increase in profit from corporate sector clients” where it has noticed an “influx” in the number of clients “moving away from set menus and onto personalised menus,” which is something normally requested by private clients, it said.
Executive chef and World Master Chef, Chris Hawkins commented: “It’s a welcome change to see our corporate clients providing increased direction on what they require at events. It allows us to get a precise indication as to what exactly they’re looking for, while giving us the freedom to express our creativity by using ingredients they may have never considered as well as creating stunning presentation to match the event.”
Colin Sayers, managing partner of Seasoned added: “Corporate clients have always traditionally wanted a somewhat ‘safe’ menu of classic favourites that appeals to as wide an audience as possible but as businesses’ grow and become more attuned to the needs of their guests and they want to extend their branding beyond event design, they enlist a caterer who’s able to successfully bring their ideas to life.
“We’ve found that over the past five years there has been a huge overhaul in how the average client views food, with so many new dishes, cuisines and TV shows showing the variety and scope of gastronomy, event bookers want to see some of their favourites brought to life. In short, more and more people are becoming foodies and we love it!”