7 Event Planning Trends to Watch

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This feature was written by Studio MSP writers. While some of our advertisers were sourced, no advertiser paid to be included.

Whether you’re planning a wedding, fundraising gala, or corporate event, we’ve canvassed industry experts to bring in local insights that will keep you on trend for 2018.

1. Bringing the Outdoors In

Foliage is the new flora. From flowing ivy to cascading eucalyptus, myrtle garlands to fresh herbs bound with twine, greenery and lush materials are transforming the landscape (and today’s tablescape) to accent any type of event theme.

“Interestingly, we’re finding that event trends are following the way of wedding trends,” says Jennifer Bevan, weddings and special events designer for Bachman’s. “In our consultations, we’re receiving several requests for a lush look filled with greenery, succulents, and branches, as well as a sophisticated nod to Minnesota-based nature and locally grown materials.

“Garlands are popping up on tables in place of traditional high-low centerpieces, as well as unexpected places like railings and mantles.”

Various uses for greenery garland include: draping it over a doorway for a dramatic entrance; placing it down the middle of a table for a natural runner; hanging it over the backs of chairs; or attaching it to a large picture frame (without the glass) for use in a photo booth. 

Pro tip: Leafy garlands are natural stunners on their own, but sprucing them up with ranunculuses and roses is some next-level flower power.

2. Family-Style Serving

Plated or buffet? That’s always the big question when it comes to planning the main meal—and each one comes with its own set of pros and cons. But there is one style of service that’s coming back in a big way, harkening back to the days of the Family Dinner.

“Family-style serving is becoming a popular way to experience food,” says Emily Vieth, private events manager for Lela Restaurant. This is where everyone gathers ‘round and guests take on the serving instead of being served to—which goes to say that your guests are ultimately looking for an experience, whether they’re dining out or at a catered event.

“We’re using 3-inch cast iron skillets in multiple ways,” says Rachel Bruzek, senior creative event and culinary trend specialist for D’Amico Catering. “They’re like braising pots, but miniature. Mini-sized, high-end cooking pots are being used for food presentation.”

U.S. Bank Stadium notes eye-catching action stations that double as décor, like hanging pretzels with various cheese sauces. Lela Restaurant says the trending displays are moving toward natural slabs of wood that present small portions. Vieth adds, “Customers really seem to enjoy cute packaging, a unique to-go container, or just different table settings.”

3. The New Rustic

Hold on to your hats—and your mason jars, whiskey barrels, and all things swathed in burlap: the backyard barn house theme is going in for an upgrade. Once considered a fad, rustic can now officially claim a sub-theme to further prove its staying power. And it’s (unofficially) known as the New Rustic.

“When the rustic theme first rolled out, it was thought to be more DIY,” says Sarah Mettner, sales specialist for Ultimate Events. “Now we’re seeing raw rustic getting polished into a ‘new’ rustic. Corporate events and weddings are bringing the bling to their rustic pieces.”

Traditional charger plates are being traded for the glass variety, giving a gilded sheen to any tablescape. Sparkling touches like rhinestone napkin rings, chandeliers with crystal prisms, and scattered mercury glass votives artfully fuse together elegance and natural materials to create rustic charm.

“It’s really all about mixing and matching rustic, elegant, and vintage pieces to tell a story.”

Small Details = Big Impact

  • “Customization! Oftentimes, the small, special details reveal themselves and become part of the arrangement.” —Jennifer Bevan, Bachman’s
  • “Interaction activities—like a photo booth with props, or games like a scavenger hunt—can make an impression that the guest won’t forget.” —Sarah Mettner, Ultimate Events
  • “Welcome bubbles, music, and lighting make way more of an impact on an event or vibe than you think.” —Stephanie Shimp, Blue Plate Restaurant Company
  • “Going the extra mile to customize menus, be spot-on with the décor, and provide the right level of entertainment.” —Danielle Ottman, U.S. Bank Stadium

4. What’s Next in Food

So long, chicken with the pasta primavera. The ever-changing culinary landscape is as varied as ever. From modern takes on old comfort classics to vegetable-focused entrées, here’s a taste of what the local food pros are seeing (and serving).

Lowcountry cuisine: Dishes traditionally associated with the South Carolina Lowcountry and Georgia coast like pork shoulder, brisket, and baked mac ‘n’ cheese.

Deviled eggs: Variations on these classic crowd faves are all about using the egg as a vehicle for the spicy, like sriracha, curry, and harissa paste. Quail eggs, in deviled or pickled form, present a delicious, protein-rich alternative to the traditional hen egg.

Fermentation: What started on the coast is quickly gaining ground in the Midwest. Beverages and foods that snap, crackle, and pop (like kombucha, kimchi, and carbonated fruit) are increasingly incorporated into dishes.

Plant power: Vegetables are finally getting some overdue shine after being long planted in side-dish territory. How about a meatless charcuterie tray? Combine all the vegetables of the moment—candy cane beets, watermelon radishes, heirloom carrots—with a side of red pepper jelly and sliced baguette. Oh yeah, and shishito peppers? If you haven’t already, prepare to start seeing them everywhere.

Bowl foods: Plates are great and all, but there’s a certain je ne sais quoi that comes with eating a meal out of a bowl. Not to mention, the ingredients are usually a healthy blend of grains, protein, or veggies, like the ones that come with burrito, Buddha, lentil, or acai bowls.

5. Color Forecast

“Clients are using metallic gold or metallic silver to provide the wow-factor in the décor.”

—Danielle Ottman, U.S. Bank Stadium

“Jewel tones paired with nude colors. Think: hunter green, burgundy, or navy that soften when paired with blush, champagne, or cream.” —Sarah Mettner, Ultimate Events

“Dark and natural, like earth tones with metallics.” —Stephanie Shimp, Blue Plate Restaurant Company

6. Fast-Casual: From Farm to Fork

We’re hungry, we’re short on time, and we’re trying to be healthy. Which is why the restaurant concept known as fast-casual—a mash-up of casual dining and fast food—continues to dominate the event space and even outpace industry growth.

“It’s more casual than going to a full-service restaurant, and it offers the convenience of something quick,” says Rachel Bruzek, senior creative event and culinary trend specialist for D’Amico Catering.

Chipotle is the oft-used example for this category, satisfying the conventional guidelines for fast-casual: good quality, have-it-your-way ingredients, and transparency. Those who prefer quality local options should try D’Amico & Sons, Brasa, and World Street Kitchen. By 2020, the fast-casual market in the U.S. is expected to grow more than 10 percent, according to market research company Technavio.

“It’s not fast food anymore. People want better, healthier, good-for-you food,” Bruzek adds. “We want to know where our food is coming from and we want correct labeling.”

While consumers continue to ratchet down their restaurant spending, they’re investing more in fast-casual catering. Twenty percent of business for D’Amico Catering comes from off-premise catering.

7. Taking it Personal

“This year we helped a company create a two-story structure with custom walls going all the way around it, complete with their name, logo, and graphics,” says Kris Lindsoe-Oelkers, sales specialist for Ultimate Events. “Businesses want to know the latest and greatest in making an impression.”

Custom products and styles are trending for corporate and private events in a large-scale way. D’Amico choreographed a 12-course, three-hour production where the chefs prepared meals on stage set to music synced with the different courses. Bachman’s incorporated golf balls and clubs into arrangements for a PGA-based event. A travel company reserved the Lela Restaurant, where the food was inspired by destinations their sponsors travel to.

“We recently hosted an event with a four-seasons theme, incorporating all of the great things about Minnesota,” says Danielle Ottman, sales manager for U.S. Bank Stadium, an SMG-managed facility. “The client brought in long, floral-filled farm tables, personalized bars for each season, and a winter-themed s’mores lounge.” 

But you don’t have to go big or go home. “Small touches like signature cocktails, or pairing events with food or beverage experiences, can make all the difference,” says Stephanie Shimp, owner of Blue Plate Restaurant Company.