February 2009 Advice Bureau:
Event Solutions:
Q&A Three experts on creating maximum impact at a product launch
THE SUPPLIER
Jacqueline Thomas, managing director, deWintons “From our experience of product launches, we would recommend that suppliers keep a checklist to go through with clients.
Information on the venue is obviously critical because sometimes, caterers may have to cater in shops or offices that have no kitchen. That obviously impacts on the sort of food you can provide.
Another consideration for product launches is whether or not people will be handling the product. If so, you should avoid using dipping sauces or anything that could cause sticky fingers or spillages.
Also, aromas are very important – the food being served must enhance and not detract from the product. We have definitely noticed that fashion and fragrance clients are keen to introduce elements of their product into the catering in a very creative way. For example, we recently catered for the launch of a new sweet lime and cedar perfume for a major fragrance house, where we included the main perfume ingredients into our food. This included a delicate range of eastern – inspired canapés that had sweet lime and basil as some of the key ingredients.
Looking forward, I think there will be a general move towards simplicity. Clients will be conscious of not appearing too showy and this will affect food trends, with an emphasis on natural essences, herbs and spices and the inherent flavours and colours of food.”