Party food through the ages

In the past, no party was complete without rustic and hearty classics such as the famous ‘Mettigel’, a traditional German snack made from minced pork, or platters of canapés. But today’s buffets are different. Current trends favour fresh, light and healthy foods. Eating habits have evolved towards more creative and healthier alternatives, and party food is no exception.

From hearty fare to light and varied buffets

In the 1970s, a buffet just had to be simple, filling, and, most importantly, ample. The food served at parties was usually hearty and quite rich. Rainer Knüppel, authorised signatory of JOKE Event AG and with over 30 years in the industry, remembers it well: ‘In the past, customer requests were much more straightforward. Today, they are far more discerning.’ The event expert believes this is mainly driven by the greater awareness of nutrition. ‘Today’s customers are much more knowledgeable when it comes to food. Quite often, they contribute their own ideas, which we then implement with our team.’ He goes on to explain that the focus is on healthy eating: ‘The dishes should have as few calories as possible. But customers also want to have plenty of choice’, says his business partner and owner of Herdmeister Catering, Heiner Köhnken. The two have enjoyed a successful working relationship for nearly 18 years. While Rainer manages customer inquiries, Heiner and his kitchen team bring their customers’ wishes to life. As a trained chef, he also has over 20 years of experience in the hospitality industry. Originally launched as a small party service in 2007, it has since evolved into a thriving catering business.

The Herdmeister team manages 50 to 80 events a year. Initially, Heiner and Rainer catered for many private parties. Today, the focus is on business functions such as company parties and corporate events. The scale of the events has also increased significantly. Whereas they started out catering for parties with around 70 guests, today their events average 700 guests. To manage such large events, both have a well-organised system in place, which they and their 20-strong team run efficiently. ‘Everyone knows exactly what to do, and everything runs like clockwork’, they both agree.

Flying buffets and street food: modern party food

Catering has fundamentally changed. Gone are the days of long queues at the buffet and self-service. Today, the Herdmeister team either prepares the dishes fresh on site or serves them directly to guests as a flying buffet. Flying buffets are not only practical but also stylish: small, convenient bites served on spoons, skewers or in glasses, making them easy to eat. The street food trend has also firmly taken root. From tacos and sushi to fresh poke bowls, Herdmeister Catering offers a huge variety of modern buffet options. ‘All our dishes have four components’, says Rainer, explaining the concept. ‘That means they’re not overcomplicated but still offer variety.’ An essential aspect is the use of fresh ingredients. ‘I shop at the METRO market in Bremen several times a week’, says Heiner. ‘We want all our ingredients - fish, meat, vegetables, pasta - to be fresh; that’s important.’ Our guests also appreciate this commitment to freshness. ‘Our guests often mention how much they enjoyed the food and thank the chefs’, Rainer says proudly. They used to focus heavily on German cuisine, but today it’s mostly Asian-inspired dishes that are popular with guests. Poke bowls, Asian noodles with salmon or chicken in ponzu sauce are especially popular.

Vegan dishes: an essential part of the modern buffet

In the past, it was unthinkable to host a party without serving meat, but today things are very different: ‘Vegan and vegetarian dishes are no longer niche; they’re an essential part of every modern buffet,’ explains Rainer. Their creative vegetable dishes and meat-free alternatives ensure every guest is well catered for, regardless of their dietary preferences. ‘We truly have something for everyone and always ask in advance about any intolerances or special requests’, says Heiner. ‘This is important to us because we want our guests to leave not just full but also happy’, Rainer adds. He is confident that party food will continue to evolve towards greater individualisation. Guests enjoy putting together their own meals and having their dietary requirements taken into account. For caterers, this means being even more flexible and creative to meet people’s high expectations. What’s here to stay? The joy of celebrating together and enjoying good food – whether it’s hearty, traditional or modern – will always be on-trend.