6 Spring F&B Trends to Jump On

Spring is officially here, and with it come food and beverage trends for meeting breaks that will be popping up all over. Here are our best bets on trends you’ll be seeing at a grand ballroom near you this season.

Colorful Plates

Visually appealing, colorful plates will be taking center stage. The aesthetic is perfect for the ‘gram, and the dishes themselves are as tasty as they are beautiful. Plus, many of these dishes incorporate bright fruits and vegetables, allowing you to feel both trendy and healthy.

Outside of the Box Beverages

We’ve had the deliciously overdone milkshakes, unicorn Frappuccinos and La Croix sparkling water, and none of these trends are going away soon. From Starbucks continuing to crank out seasonal drinks to mixing tea flavors for a custom drink, unique beverages’ popularity will be on the rise.

Poke Bowls

They’ve flown under the radar, but poke bowls are sure to be a hit. The use of fresh ingredients will draw anyone looking for a health-food trend that doesn’t sacrifice taste. Pump up the personalization with customizable poke bowls, allowing attendees to mix and match to their heart’s content.

No-Waste Foods

Food waste has been in the media frequently, and for good reason—in 2017, the Natural Resources Defense Council (NRDC) reported that between 125 and 160 million pounds of food was wasted. Repurposing food will become popular. MGM Resorts International’s hotels are already dedicated to reducing food waste by donating surplus to the food bank Three Square. Ask your supplier about how you can be part of the solution—and never let leftovers go to waste in your own kitchen.

Vegetable-Based Dishes

Who can resist carbs—spaghetti or white rice? But spring will be bringing new alternatives, such as cauliflower rice and zucchini spaghetti. You can eat your favorite meals without feeling guilty about caloric intake.

Gut-Friendly Food

The days of stomach pain could soon be over as gut-friendly food takes over the table. Restaurants have been incorporating probiotic, prebiotic and anti-inflammatory ingredients into their meals. Can’t live without spice? Chefs will mix your heat with savory ingredients to lessen the impact on your stomach