Between 2019 and 2023, almost everything in the event industry has changed. We experienced home closures, remote work, mass cancellations of events, restrictions on the number of guests, and then a return to normal life and another crisis, this time an economic one. In the light of this experience, what does the nearest future of the public catering market look like?
The complex and shocking events that have taken place in recent years have significantly affected the event industry. From the perspective of a food service provider who has been working in the event industry for many years, I can admit that we have experienced something that was completely unannounced and unprecedented. However, the key point here is the word "we survived", because not all companies were lucky. Today we are already working in different realities, and every day we do not think about the pandemic or any restrictions at all. We are living in a new reality for an industry that is constantly changing and moving in a definitely right direction. We don't focus on what is behind us, but we are working very intensively on further development.
No compromise on quality during inflation
It is difficult to hide the fact that the current situation in the Polish market forces entrepreneurs to reconsider their previous strategy of action. At Deli Catering, we have done a lot of work in recent months to implement key changes in the organization of individual executive and production teams at all levels of our company. This allows us to constantly increase the share of gastronomy in the market of public catering services without the risk of losing the quality of our services.
Working in parallel in several of the largest event markets in Poland, we can simultaneously serve the so-called large-scale event in several locations, while we have trained service and respected management staff everywhere. Currently, few orders can surprise us, which-I do not hide – I am very happy. This is a solid response to the needs or concerns of today's customers who want to be served comprehensively, without compromise or half measures in terms of quality.
What events are in demand today?
It is difficult to distinguish all the types of events that we serve as public catering, because we work very widely. We have always tried not to limit ourselves to a specific area. I firmly believe that new projects are new challenges, from which we draw a lot of valuable experience.
Of course, intimate meetings, corporate events or conferences are of constant interest. At the same time, we see a strong post-spam trend in the market. Currently, the area of these major events is developing dynamically, and catering services are already much more attractive.
At the beginning of 2023, we took part in the World Men's Handball Championship, which was held in Poland for the first time in this size. We had the pleasure of serving this event from the point of view of catering in the iconic Katowice saucer. We were responsible for catering players, media, referees, volunteers and, above all, VIP guests who watch the players ' fight live. The challenge, of course, was to diversify the menu for each of these groups – after all, we always take into account changing trends in nutrition, that is, for example, vegan dishes.
We worked for a long time on the very concept of the proposals that we will provide for this championship, because the scale was really impressive. I think that here you can also see some changes in the approach of industry representatives to their work, namely: – we are paying more and more attention to concept work, which is incredibly important in event catering. After all, it's not just about feeding the guests – the food served must be attractive in taste and appearance.
At a time when we ate almost everything, including the caramelized insects we served at one of the Food and Design events, we have to stand on our heads sometimes to surprise our customers. That is why it is so important to follow trends, change old recipes and, above all, constantly look for new products and draw inspiration from different parts of the world.
Supply chains in 2023 – what do you need to know about them?
The shortest possible supply chain-this goal is definitely pursued today by catering companies that value high quality services. This leads to increasingly active regional cooperation using local suppliers and subcontractors in selected markets. This makes it possible to minimize the risks that arise in the field of public catering, as well as to increase the stability of the services provided.
It is important to note that by following this example, we also minimize costs, and all this is crucial for the client. A maximally reduced supply chain in an era of high energy prices can have a real added value in organizing events. Let's also not forget about environmental issues – the shorter the path that products from suppliers take, the less involved the logistics fleet is and, as a result, the lower the carbon footprint.
Thus, shorter supply chains are a better investment from any point of view, but they require a well-thought-out strategy and a well-developed, efficient logistics base.
Market forecasts
To sum up: I now assess the situation in the industry not only as very stable, but also as developing and promising. We see a consistently strong interest in catering services both among direct customers and in the entire event environment. In terms of gastronomy, they should recognize that inflation has not affected our segment much, and I currently see absolutely no significant signs of this or a slowdown in the economywhich is so much talked about today in the context of other areas of the market. I think that contrary to what we see today, we are facing more positive than negative aspects that bode well for the future of our industry.
Junior specialist in Marketing Communications and PR.
He is a graduate of the University of Warsaw and the Main School of Agriculture. We have been in the HoReCa industry for more than 10 years. For many years, he has been associated with the Trip group, Sobienie Royal Golf and Country Club, and the Florentin Restaurant in Warsaw.
She graduated from the Faculty of Architecture of the Warsaw Technical University with a degree in Architecture for the Knowledge Society and Visual Communications at the Polytechnic University of Milan. A specialist in creating a mood. She has gained experience at home and abroad at numerous international seminars (Seville, Lisbon, Florence), fellowships at La Sapienza (Rome), etc. m.in. in Carmi e Ubertis and ADM Milano.
A manager with many years of experience in the cosmetics, food, and children's industries. During his career, he was associated with such companies as: L'Oreal, Samsung, Danone-Nutricia, Unilever. During his professional life, he was responsible, among other things, for the development of e-commerce sales and content in Poland and the countries of Central and Eastern Europe. 
