One of the most influential food and beverage trends is driven by attendees, who are more sophisticated in food matters than they used to be. They seek a “dining experience” for even the smallest catered function. They are more demanding and exacting, more educated and knowledgeable about food. To keep attendees happy, planners must follow the latest “in” foods. New trends seem to start on either coast, and work their way inland, jumping from city to town. Coastal cities tend to be the ...

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