How will Food & Beverage changes affect your event in 2022?

Rising costs and labor shortages are two of the main factors that will continue to affect food and beverage operations in 2022 and drive changes in menus and concepts.

How will your event be affected by these changes?

1- Operators will simplify their inventory due to supply-chain disruptions, which will result in fewer menu choices for the consumers. Streamlined menus will become the norm in 2022. 

2- To simplify menus, operators will use seasonal ingredients across dishes, resulting in fewer choices.


3- You can expect to pay more for your favorite food and special requests. You may experience a smaller portion to keep prices down. 

4- Costly ingredients such as filet mignon and seafood dishes may no longer be seen on banquet menus as operators will concentrate on low-cost items such as chicken and pork. 

5- Labor shortage will also be driving some of these changes. Expect restaurants to be closed one or two days a week or have shorter hours.



6- Salary increases needed to find and retain people will transfer into higher prices on the menu and the total cost of your event. 

7- Food and beverage minimum will increase to cover the additional labor cost.

8- The pandemic has brought a nationwide surge in the food delivery arena and will continue to grow.

9- Food trucks for company events can be cost-effective. Food trucks do not use a brick-and-mortar building, are more flexible than traditional caterers, and can go to any location you desire. 



10- The ghost kitchen idea is becoming popular with operators. A ghost kitchen does not use a storefront and uses a delivery service to bring it to the consumer. It requires less staff and circumvents the need for costly buildings in premium locations. They function as hubs for online delivery and catering services. Operators save on these higher cost items translating to savings for your catered event. Because of their minimalist approach, they are highly adaptable to last-minute changes, additions, and subtractions. As an event planner, that’s good news for you. 

11- Buffets are a thing of the past. While the pandemic has forced the catering industry to rethink feeding crowds, ghost kitchens have perfected the art of preparing, cooking, and serving five-star meals. 

The pandemic necessitates rapid changes in the event industry. Events that remain flexible, prioritizing safety, and emphasizing meaning will likely become the norm. You will need to find food and beverage operators that can adapt to the rapid changes that may continue to occur. Choosing the right partner and the right formula for your event will be critical to your success. 


Marilyne Bouteiller, a Sales and Marketing Professional, and French native, has written short stories for various publications since 2011. As a child she travelled much of Europe and got into the hospitality industry as a means to follow her love for food and travel. She was exposed to different cultures at an early age, and now enjoys writing about her experiences for i-Meet, the Worldwide Business Community for people who plan meetings and events. Follow her on Instagram @thefrenchinme. You can also read about her experiences on her personal blog at


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