Sweet and Savoury Refreshments

Trade fair catering follows a different logic from restaurant service. The guest is standing, often holding a bag and a phone. That is why portion size, the number of bites and whether an item holds together matter as much as taste.

Savoury options

Canapés, mini sandwiches, savoury buns, pastries and savoury biscuits. With items containing sauce, the sauce must not run; with cheese-based items, they must hold their shape at room temperature. We choose products that can stand on the counter for two hours in fair conditions.

Sweet options

Mini cakes, profiteroles, assorted biscuits, milk-based desserts and seasonal fruit. Cream-based desserts spoil quickly in warm halls, so we build the menu knowing the conditions in the hall.

Portions and presentation

Every item is prepared in a size that can be finished in one go. Platters are arranged so that a visitor can help themselves without needing a member of service staff. If you have corporate colours, presentation materials can be chosen to match.

Freshness and food safety

Products are brought in batches according to service times; not everything is opened at the start of the day. For items that require a cold chain, suitable storage conditions are provided on the stand. Any item that has reached its counter time limit is taken out of service.

Leftovers

What happens to leftovers at the end of the day is agreed in advance. Unopened packaged items can be carried over to the next day; items left over from an open buffet do not go back into service, for food safety reasons.