In recent years, the event and catering industry in Latvia has undergone significant changes, largely influenced by the COVID-19 pandemic, technological advancements, and shifting consumer demands.
Many service providers were forced to halt their operations, and not all were able to return to an industry that had substantially transformed during this time. Today, customers predominantly expect sustainable solutions, flexibility, personalization, and a wide range of offerings for every taste – from economical and simple options to high-end restaurant catering.
Additionally, catering service providers continue to face staff shortages, which remains a crucial factor in ensuring successful events and guest satisfaction.
At the beginning of the pandemic in 2020, the event and catering industry experienced a sharp decline as the ability to host large public gatherings, celebrations, and conferences was restricted. Many companies had to reconsider their business models, offering alternative solutions such as virtual and hybrid events, where some participants attend online.
Consequently, the demand for catering services dropped dramatically. This period pushed many Latvian restaurants into financial losses, prompting them to rethink which aspects of their operations to retain and how to achieve that.
Customer habits have changed
We have also returned to a catering industry that has significantly evolved. The good news for the entire sector is that events and celebrations are now being actively organized, ranging from small gatherings to events with nearly a thousand guests. How have customer and guest habits, as well as the catering industry as a whole, changed during this time?
Catering has become more flexible and personalized. It is increasingly important to offer customized menus and services, considering customer preferences and dietary restrictions. This trend is also reflected in the demand for organic and sustainable products.
To remain competitive, it is essential to provide a unique menu for each event, taking into account the number of guests, venue, and concept. Requests vary greatly – from street food stations with simple yet hearty meals that fit well with sports events and similar occasions, to high-end restaurant catering with carefully selected products.
Today, catering service providers must not only offer traditional dishes but also experiment with different styles and serving methods. One of the keys to remaining competitive in the industry today is communication with the client. Post-pandemic, a catering provider is no longer just someone who ensures the guests are fed but is a crucial part of the event, helping to create the necessary atmosphere and achieve the event’s objectives.
As a result, catering providers, like artists, musicians, or photographers, first discuss the event’s details, target audience, and other relevant factors with the client before deciding on the most suitable menu.
Trend alert – on site cooking
A significant challenge faced by catering service providers after the pandemic is the shortage of labor. With outdoor banquets, where meals are prepared and served directly at the event venue, becoming increasingly popular, the availability and skills of staff are critical.
It is worth noting that on-site cooking at an event creates a unique atmosphere and allows adaptation to various locations, making catering a complementary element to the event’s ambiance. Guests have the opportunity to see how their meal is being prepared, which is an exciting and unique experience.
After the pandemic, clients are increasingly focusing on quality and innovative solutions, meaning catering service providers are chosen not only based on price but also on their ability to deliver a delicious and aesthetically pleasing experience.
Overall, it can be said that the event and catering industry, at least for those companies that managed to survive the crisis, has become more flexible, adapting to the new circumstances.
