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ConventionSouth F&B Trend: Action Stations Promote Networking
By Ashley Wright

From omelets to Asian-inspired delicacies, action stations are being hailed as the newest food and beverage trend for group meals, receptions and other catered events.

According to partyspot.com, a new party planning website, action stations "are sort of halfway between a buffet and a seated meal." The website suggests that guests be served an appetizer and/or a salad at their seats then allow them to venture to different stations to try the various fares. They also add that many party planners are choosing to theme their stations by cuisine, such as sushi at one, tapas at another, etc.

Mack Stone, Columbia (S.C.) Metropolitan Convention Center's general manager and vice president, said he is noticing meeting planners opting for the action stations. He said several rounds with food items placed on platters are positioned around the meeting space. He also noted that this type of set up lends itself to being "a good business atmosphere where attendees can network while grabbing a bite to eat."

"Action stations with the right presentation have proven to be a very good substation for events with restricted budgets," Stone said. "The convention center invested in the action stations a few months ago and they have gone over very well with meeting planners. Attendees enjoy being able to go from station to station and mingle and network with fellow peers."

He emphasized that action stations are "an alternative to a plated lunch or dinner and much more economical. They also make the atmosphere a little more open to conversation and professional relationships."

The possibilities are endless for creative ways to engage in this hot trend, according to Bob St. Lawrence, catering executive chef/general manager for Ovations. "There is so much variety with action stations," he said. "You can keep it simple with fruit, cheese and sandwiches, or go all out with a pasta bar, seafood station, desserts—it really depends on what you want for your reception or event. Attendees love it because there's a wide variety of delicacies and they aren't stuck to a table to enjoy it."

Some regularly used action stations include carving stations, pasta stations and mashed potato stations. Some "out-of-the box" options include a gourmet grilled cheese station offered at the Lafayette Inn in Stanardsville, Va., whose catering department oversees on- and off-site events. A uniformed chef customizes a grill station with a planners' selection of breads and cheeses, such as brie with almonds and raspberry jam on sourdough and mozzarella on sun dried tomato foccaccio. Sandwiches are also served with a demitasse of tomato basil soup.
 
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