Healthy choices continue to grow

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By Yvette Chatwin, general manager, 30 Euston Square

Food continues to be one of the most important choices made by event organisers when selecting a venue. It impacts an event’s legacy, as well as being a talking point at the event itself. What someone ate, how it tasted, whether the food was quirky or creative are among the first questions people are asked after an event.

It is therefore vital that organisers and venues work together to ensure menus answers all of those questions and have a more positive impact on the delegate experience.

A fundamental factor influencing a venue’s offering is the rise in requests for healthier options, including those designed to fit special diets. At 30 Euston Square we’ve seen a 72% rise in requests for our healthier choices.

Read more: Summer lovin’ with 30 Euston Square.

While there might be a perception among some that spring and summer lend themselves to healthier eating, that is not the reality. Recent trends that are heavily covered by the media indicate an increase in the health conscious consumer not just in the summer months, but all year round – they might lean toward colder dishes and salads in the summer versus something more warming on a cold winter’s day but that does not change their desire to eat well and eat healthy.

At 30 Euston Square we’ve always integrated healthy options into our menus through the fresh and seasonal ingredients we source. However, we’ve been encouraged by current trends to reinforce our offering by designing entire healthy menu options. These incorporate super-foods, as well as spices and ingredients that are known to provide health benefits.

Consequently, our menus change regularly to suit not just the need for variety but our guests changing palettes, the latest fashions and availability of produce.  For larger venues with larger spaces there is an even greater need to provide a broad range of menu choices due to the greater numbers of guests at any one event, whilst this requires even more access to the very best fresh and seasonal produce it allows us to balance menus across larger groups ensuring there is something available to suit anyone’s needs.

Our aim is to work with our clients and deliver the perfect balance between healthy, flavoursome and creative dishes that will be well remembered and talked about post event.  Most importantly, clients need to immediately be able to determine the availability of a venue’s healthy options.  Due to media influence, it’s all too easy to assume that, a fish dish is healthier than a meat dish.  However, once sauces and sides are taken into consideration that is not necessarily the case.

Overall, there’s a bigger need for venues like 30 Euston Square to work with organisers and ensure the healthy options are immediately identifiable. This means they can make the right choice for the audience of their event.

Martin Fullard

Martin Fullard is the Deputy Editor at Conference News. Formerly a web editor at a national newspaper in the Middle East and motoring journalist.

Martin Fullard

Author

Martin Fullard

Martin Fullard is the Deputy Editor at Conference News. Formerly a web editor at a national newspaper in the Middle East and motoring journalist.

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