F&B Trends: Smaller Portions, Global Flavors, Small-Batch Rum, Craft Sodas | Inspiration Hub | Scoop.it

With food costs rising, chefs and event planners will have to work together to create exciting menus at just the right price. “Cost is going up. Gas prices are going up. Delivery costs will be reflected in the prices,” says Brian Stapleton, vice president of food & beverage at Aramark. “It is going to require chefs to be creative and source some things differently.” Chefs may have to turn to lesser cuts of meat and use different cooking methods or seasonings to create menus that will wow attendees, says Stapleton, who began his career as a sous chef in 1985. He’s worked at hotels across the U.S., including The Carolina Inn, Siena Hotel and various The Ritz Carlton properties.