As executive director of catering for Mandalay Bay Resort in Las Vegas, Frank Fraser has worked with his team on an enormous range of events. He’s also got incredible resources on site: Restaurants by Charlie Palmer, Alain Ducasse, Hubert Keller, Rick Moonen, and Wolfgang Puck, just for starters! From his perch at such a center of food and events, we thought he’d be the perfect pick to share what’s hot in F&B for 2012. We weren’t wrong. Here are 14 of his team’s freshest ideas in food.

1. Street Food
Create street-vendor stations serving Asian noodle bowls, dim sum in individual bamboo steamers, tacos from a tacqueria stand, or Philly cheese steaks from a hot sandwich cart.

2. Multicultural Expansion
We are seeing a broader range of demographics, so we need to be familiar with a world of eating styles. Hindu Vegetarian, for example, means food that is not just meat-free but prepared using Hindu methods.

3. Ultra-Ethnic Offerings
Try regional cuisine such as hearty French dishes from the Rhone area paired with Rhone varietals. Or, instead of planning a Mediterranean menu, dig deeper into just Turkish cuisine.

4. Mood Food
Meeting planners are becoming more aware that what their attendees eat affects how their brains and bodies perform during the day. Go for balance, and start the day off strong with some high protein and, yes, moderate fats, for breakfast.

5. Quality over Quantity
Focus on nutritionally dense foods and decrease the portion size. Prepare individual cheese plates, individual crudités and hummus “martinis,” or fruit and granola parfaits.

6. Customize
Use the banquet menu as a starting point, then tailor the menu to your group. It all starts with communication. Talk with your catering manager, explaining your vision and goals for the meal or event. Each property is different and has unique features and menu items that could fit your group. The catering manager will decide to involve the chef as needed.

7. Eat Seasonally
The bottom line is that produce tastes better in season. A good catering manager knows what is in season. Depending on the size of the property, fruits and vegetables may be brought in daily from all parts of the world. By choosing items in season, you will provide your guests with a better quality product and may save your client some money. Leave flexibility on menus to use as many seasonal fruits and vegetables as possible.

8. Show Your (Corporate) Colors
Plan break items to represent your corporate colors or logo.

9. Go Organic
It’s better for you—and the environment. Instead of processed candy, choose organic dark chocolate products for an antioxidant boost. Drinks can be organic, too. Try antioxidant-rich juices with infused vodkas in miniature glassware. Both the juice and the vodka can be organic: an organic spirit is made without synthetic pesticides, artificial fertilizers, or genetically modified organisms and with organic wheat and sugarcane. The result is a less-processed product with more natural flavors and aromas.

10. Label It
Gluten-free and sugar-free options are a must. But see what else is out there. Nut allergies? Lactose intolerance? Your chef or catering manager can help you with labeling. The standard at Mandalay Bay is to label nuts, seafood, dairy, and vegetarian food items.

11. Get Inspired.
Keep tabs on trends at your favorite restaurants. What are they serving that seems fun or appealing? “Short ribs three ways”? We can do that!

12. Chefs Are Celebrities
Partner with one and use his or her name to add buzz to your meal or event.

13. Small Bites Are Big
The slider is still popular. For receptions, small plates are a great option, sometimes paired with a specific beverage—for example, mini turkey rubens with a shot glass of creamy pumpkin bisque. Or try petite desserts with dessert drink shooters: perhaps bruschetta with lemon-honey ricotta and strawberries with a lemon drop shooter; or orange-butterscotch cheesecake lollipops with a Scotch pairing; or a molten chocolate brownie bite with a white Russian shooter.

14. Move Away from Chardonnay.
Try new varietals. You can even make it the theme of your reception: “Find a new favorite.” Your banquet guests are a lot savvier these days and prefer specific varietals rather than the standard house red and white. Or you could try wines from traditional grapes but from unexpected regions—Texas, New York, China, Greece, or even Croatia. Ask your catering team what they can source for you.