Caviar is “moving from elite delicacy to playful lifestyle statement,” says this year’s Hospitality Trends Report from Elite Catering + Event Professionals (ECEP), a global network of leaders from top catering and hospitality organizations. Think roaming caviar carts and pairings with “nostalgic favorites like tater tots, spaghetti and deviled eggs.” It’s all about over-the-top moments that turn everyday bites into memory-makers.
If you don’t have a caviar budget, can you afford butter? Not just those pale yellow slabs—we’re talking “flavor flights” of cultured, compound unctuousness and “tableside butter trolleys.” Bougie butter, that’s the spread, ECEP’s Trends Council proclaimed at the organization’s 2025 symposium in Napa, California.
Another trend is what’s being called “sensorial dining.” Immersive experiences through taste, scent, texture, sound and light. “Think dishes served on aromatic platters, ambient soundscapes that shift with each course, and lighting that evolves throughout the meal. Even cocktails are getting in on the action, like one memorable example served in a Tibetan sound bowl and stirred by sound waves created by the mixologist.”
Learn More: How to Make Planet-Friendly Catering Decisions
Trends in other aspects of the meetings-sphere include more open formats in corporate gatherings— “a more casual, fluid structure that encourages meaningful networking in a relaxed environment”—and the continued upsurge in wellness, with menus featuring “nutrient-rich options” and programming that offers “serene spaces, yoga sessions or spa integrations.”
Finally, it’s pixels and print. AI is “reshaping hospitality with tools that enhance personalization, streamline communication, and optimize kitchen operations,” while in this digital-saturated world, caters are also returning to print. As in “high-end menus, stationery, custom invitations and beautifully designed mailers” to make “a bold statement in brand marketing.”
