CHICAGO — This week’s edition of Trade Show Executive’s (TSE) “Food Friday” series highlights Oak View Group (OVG), a venue management company at numerous event facilities, such as the Miami Beach Convention Center, Kay Bailey Hutchison Convention Center Dallas and Greenville Convention Center.
TSE spoke with Kenneth Gaber, President of OVG Hospitality, about cutting-edge F&B trends that OVG professionals have observed and how the company is meeting the moment to create elevated dining experiences.
1. Hydration Stations
Hydration stations offer a selection of infused waters, herbal and iced teas, and fresh juices. They also help reduce the popularity of one-time-use bottled beverages and serve as a fresher, more sustainable approach to hydration.
“The growing demand for hydration stations aligns with an increase in youth-focused events, where traditional coffee and tea setups may not be the best fit,” Gaber explained. “By providing flavorful, caffeine-free and health-conscious beverage options, OVG’s venues meet the needs of diverse attendee demographics while reinforcing our shared commitment to wellness and sustainability.
“This shift reflects a broader industry movement toward experiential and wellness-driven hospitality, ensuring that every guest stays refreshed, engaged and energized throughout their event.”
Related. “Food Friday” — F&B trends at the Las Vegas Convention Center
2. Smart Food Stations
Smart food stations use induction heating and cooling elements, QR codes for menu access, digital displays for real-time updates and other technologies to improve service and provide a dynamic, efficient and customizable dining experience.
“Designed to accommodate diverse dietary needs and preferences with ease, smart food stations allow for quick menu adjustments, reduced food waste and seamless guest experience,” Gaber said. “As event planners seek more flexible, tech-driven solutions, these stations are becoming a popular choice for modern, efficient and inclusive hospitality.”
3. Food Traceability and Sustainability
“A growing emphasis on food traceability and environmental impact is reshaping event hospitality, with planners increasingly prioritizing premium, responsibly sourced menu options,” Gaber added. “Attendees are more conscious than ever about where their food comes from, driving demand for transparent sourcing, farm-to-table ingredients and dishes with a reduced carbon footprint.”
Gaber shared that this trend dovetails with a shift toward elevated culinary experiences and more organizers — such as the Alzheimer’s Drug Discovery Foundation, which hosted its inaugural ADDF Scientific Summit in March 2025 at the Palm Beach County Convention Center — are incorporating high-quality dining moments.
“By integrating sustainable practices with premium offerings, OVG venues are meeting evolving guest expectations while reinforcing commitment to environmentally friendly hospitality,” Gaber said.
To learn more about Oak View Group’s F&B offerings, check out TSE’s “Food Friday” highlight of McCormick Place: https://tradeshowexecutive.com/food-friday-no-1-fb-trends-at-mccormick-place/
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