6 corporate catering trends we’re seeing right now

The COVID-19 pandemic has changed the way we do business around the world, especially when it comes to corporate catering. With reduced office hours, limited interactions between staff members, and increased caution around shared food and high-touch surfaces, the team at Savoury City has had to adapt our operations and menu offerings to meet the changing needs of our corporate catering clients.

“People want to get back to the office but there’s still a lot of caution around in-person gatherings and shared meals,” explains Savoury City founder Donna Wadsworth. “Employers have been very understanding of all the changing rules and regulations; they want to reward their staff with a nice breakfast or lunch, but it’s a matter of figuring out how to do it in a way that makes everyone feel comfortable.”

Here are some of the latest office catering trends we’re seeing right now as companies make the transition back to the office and adjust to our ‘new normal’ living with COVID-19.

Individually wrapped items

Health of hygiene is a big priority for office workers right now, so caterers have modified their services to accommodate new workplace policies. “Colleagues still want to come together for a meal but they’re being very careful about how they do it,” Donna explains. “Instead of shared breakfast platters and family-style lunch buffets, they’re looking for individual boxes with pre-wrapped sandwiches, pastries, and single-use biodegradable cutlery.” Personalized meals help promote physical distancing while keeping the service safe and sanitary with very little clean-up.

Creative boxed lunches

With reduced demand for hot lunch items and traditional sharing platters like charcuterie and cheese, the Savoury City team has had the chance to get creative and come up with some unique bagged and boxed meal ideas. “We recently served a modified Afternoon Tea for a client featuring four individual finger sandwiches accompanied by a cardboard cone stuffed with vegetable crudités and a yogurt-dill dip – the miniature items were a big hit!” says Donna.

Sustainable packaging

Sustainability is a big concern for businesses around the world right now. Companies are working hard to reduce office waste and recycle as much as possible to help combat the negative consequences of climate change, and they’re looking for eco-conscious catering companies that align with their values. “At Savoury City, we’re always trying to find new and innovate ways to make our services more environmentally friendly, especially when it comes to single-use plastic,” says Donna. “Approximately 90% of our corporate catering packaging is sustainable; including our compostable bowls and napkins, recycled cardboard boxes, and biodegradable cutlery.”

Early morning eats

As businesses continue to limit the number of hours spent at the office, many employers are planning catered morning meetings and mid-day meals, and there’s not as much interest in hosting events in the afternoon and evenings. “We start our deliveries at 6:45 a.m. to accommodate those early morning meetings and help staff kick-start the workday right,” says Donna. “One of our most popular items is the Morning Protein Box, a delicious and filling individual breakfast that features sliced local Fraser Valley ham, farmhouse cheddar, a hard-boiled egg, pita wedges, vegetable crudités and hummus.”

Healthy snacks and meals

Vancouverites have always been known for their healthy, active lifestyles. We’re starting to see those values reflected in corporate catering requests even more now as clients show an increasing preference for nutritious and plant-based menu items made with fresh, local ingredients. “Our Very Vegan sandwich – which includes hummus, avocado, pickled beets, arugula, cumber and crispy shallots – is definitely one of our most popular lunch items,” says Donna. “We also see a lot of requests for entrée salads, nuts and fruit, lettuce-wrapped sandwiches and other gluten-free alternatives.”

Prioritize staff comfort

With public health guidelines and restrictions changing frequently, it’s important to be flexible and willing to adapt your event plans based on public sentiment and how your employees are feeling. “Hosting events indoors versus outdoors is still a major consideration for companies, as many staff feel much safer socializing in groups in the open-air rather than a boardroom,” Donna notes. “Ultimately, it’s always best to listen to your staff and gauge their comfort levels when planning any catering events in the workplace.”