Catering, But Make It Creative: Alternative Dining Concepts That Leave a Lasting Impression

By: Sarah Karpeles, Account Executive, Los Angeles

Corporate event catering is no longer stuck in the era of rubber chicken and soggy pasta. These days, food pulls double duty as entertainment, ambiance, and conversation starter. Whether you’re planning a brand activation, a multi-course dinner, or a cocktail reception featuring elevated small bites, there’s a whole world beyond the traditional plated meal. We’re dishing on luxury catering and sharing fresh ideas and real-world tips to help your next event serve something deliciously original.

Spoiler: It Was Never Just About the Food

When I first got into catering, I had some serious misconceptions. I associated the industry with bad wedding food and limp buffet lines. But then I landed at a luxury catering company—think celebrity birthdays, Fortune 500 galas, and red carpet events—and I quickly realized this was a whole different ballgame.

I sold, produced, and operated more than 300 events in just two years. I learned how to build an offsite kitchen in my sleep and started to shape my leadership style in a high-stakes, high-reward environment. That experience gave me a deep understanding of not just how to make an event look good, but how to make it run smoothly. Every single detail matters!

Please Remain Seated (Or Don’t)

You don’t have to serve a three-course plated meal to impress your guests. Some of the most exciting events I’ve worked on traded formal dinners for immersive culinary experiences.

Take our collaboration with Outstanding in the Field during my time at Contemporary Catering, for example. Guests (I was one of them! 🤩) brought their plates, sat at one long table under the stars, and shared a family-style meal inspired by the local land. Or a Van Gogh–themed dinner, where each course mirrored one of his paintings: color, texture, and all. For a beauty brand launch, we infused the menu with the same scents and flavors found in the products, turning the entire evening into a multi-sensory journey.

Even at business-forward events, there’s room to be creative. A well-executed dining experience doesn’t just feed your guests; it fuels conversation and connection.

Take Them on a Culinary Journey

Progressive dinners are a fantastic way to build energy and movement into an evening. To make them work, start with a venue that has clearly defined areas for each course. Guests should always be able to see what’s next. It draws them in and keeps things flowing.

Time each course so people can enjoy their food without feeling rushed. And don’t be afraid to theme each space. Lighting, music, and decor go a long way in signaling that the night is unfolding with purpose. Want to take it up a notch? Use human “signs” such as hosts, greeters, or even performers to guide guests through the journey.

Interactive Food Stations: Beyond the Buffet

Here’s a hot take: if a food station isn’t interactive, it might as well be a buffet. But “interactive” doesn’t always mean a chef flambéing something on the spot. Sometimes, the interactivity comes from the way the food is styled and served.

At a recent Los Angeles event with our catering partner, Contemporary Catering (full circle!), we leaned into their “Taste of LA” theme with stations that matched the flavor and the vibe. We styled a fruit cart like an actual LA street vendor, complete with chili-lime spice packets. The Italian station was decked out with pizza boxes, fresh basil, and heirloom tomatoes, creating a sensory scene.

Of course, chefs play a significant role in these setups, whether they’re slicing meats at a carving station or grilling vegetables over an open fire pit in the middle of a venue (yes, we’ve done that, too!). When the visual impact meets culinary excellence, guests have something to talk about (and share on Instagram!)

Roaming Chefs and Floating Flavors

We’ve all been to that one event where you camp out near the kitchen, waiting for passed apps to arrive. Roaming chef stations fix that. Whether it’s someone shucking oysters tableside or a caviar cart weaving through the room, this concept brings the food to the guest AND turns every interaction into an experience.

To make this concept work, the space is everything. If you’re expecting hundreds of guests, you’ll need multiple chefs with the same setup so no one misses out. And don’t overlook the power of personality! Having a chef or server who engages with guests and adds a little charm can take the experience from great to grand.

Food Trends We’re Savoring Right Now

In LA, food is a cultural event of its own. We’re seeing more requests for Michelin-style menus: artfully plated, carefully curated, and deeply intentional. Sustainability is a recurring theme, with planners leaning into locally sourced ingredients, zero-waste dishes, and compostable serviceware.

Mocktails are also trending, giving the sober-curious crowd something to savor. And trust us, they’re no longer juice in a fancy glass!

And of course, dietary inclusivity isn’t just a nice-to-have. Vegan, gluten-free, nut-free—whatever your guests need should be delivered with accuracy, creativity, and style.

Pro Tips for Planners

Here’s the secret: It’s not about choosing between an immersive food moment and a well-run event. It’s about knowing your catering partner’s strengths. When you understand what they’re great at (and what their limitations are), you can push the creative envelope and stay efficient.

Want to impress with the presentation but keep things moving? Excellent service and thoughtful pacing go a long way. You can even surprise people with a tray-passed app suspended from a floating balloon (yes, again, we’ve done that!).

Before you lock in your menu, talk to your caterer or, better yet, your DMC! Seriously. The best ideas come from collaboration. When we get the guest count, the budget, and the theme upfront, we can do something truly special. 

Think of your catering team as creative partners, not just food providers. Ask yourself:

• Who are your guests?
• What are their goals?
• Is food meant to be a focal point or a supporting element?
• Can the culinary presentation tie into the brand or theme?

Small details like using local ingredients or stylizing a station to reflect a neighborhood, can completely change the energy of a space.

Food is more than a meal. It’s a memory in the making. Whether it’s a roaming chef offering one-bite delights or a progressive dinner that unfolds like a well-told story, catering has become one of the most creative tools in an event planner’s toolkit. Don’t just feed your guests—delight them. And remember, your catering team might just be your most creative collaborator!