CHICAGO — Trade Show Executive’s (TSE) “Food Friday” series continues with a highlight of San Antonio’s Henry B. González Convention Center (HBGCC). The RK Culinary Group, the venue’s F&B provider, has a wide selection of cutting-edge options and The HBGCC features three cafés on-site: Broken Crust Café, Market Café and El Puente Café.
TSE connected with Tim Freeman, Executive Chef at The RK Culinary Group, to learn about the F&B trends that are making waves in the Alamo City.
1. Local Flair
“You have to have local options on your menu to keep guests excited, talking about what you’re serving and interested in coming back,” Freeman said. “That is the biggest selling point of San Antonio — our distinct culture — and what sets us apart.”
Freeman added that incorporating local options and working with local businesses benefits the community too.
“I would venture to say that 75% of our business is probably out of town business and what happens, from my vantage point, when somebody who works in an office building gets a chance to go to a conference?” Freeman said. “The gloves come off. They eat things that they normally wouldn’t eat, try things they normally wouldn’t try and spend more money than they normally would spend … It enriches our community and creates jobs and opportunities.”
RK Group offerings that take inspiration from San Antonio include Jalapeño Chicken Bites, Pulled Beef Shortrib Empanadas and a Texas Wine Tasting Experience and San Antonio Beer Tasting Experience.
Related. “Food Friday”— F&B Trends from Oak View Group
2. Sample-Style Desserts
“You want to try as much as you can as an attendee when you come to an event,” Freeman explained. “The easiest way for us to be able to accommodate guests that way is to shrink things down into small, easy-to-eat portions. One, they look cute … [but] it’s really about variety for the guest. Would you rather have one to two different desserts or six to seven?”
The RK Culinary Group offers mini cupcakes, mini pies and more sample-size dessert options.
At the 2024 Animal Care Expo, Cherry-Almond Crisps Shooters, Mini Tropical Shooters and Lemon-Rice Pudding Shooters exemplified this trend.
Related. Event Professionals Can Find Diversity, Destinations and Development in San Antonio.
3. Advanced, Inclusive Options Are Expected
Freeman shared that customers expect high-end options that fit their specific needs — and even preferences.
“Long gone are the days of a vegan walking into a restaurant and the chef freaking out and going, ‘Man, all I have is steamed vegetables,’” Freeman said. “As a chef, nowadays, you have to be really well-rounded. This is not a 150-seat restaurant … but that mindset has translated over to large events. Customers that go to small restaurants and get treated that way expect the same thing when they come to convention centers and you must deliver it.”
For example, the 2024 Animal Care Expo required entirely vegan menus and The RK Culinary Group rose to the challenge, crafting elevated dishes such as Impossible Beef Sliders, BBQ Jackfruit Sliders and Cauliflower Steak.
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Photo Credit: Visit San Antonio
