Serving tastings of soups and other nonsolid foods in individual Chinese spoons is popular, and some caterers are going so far as to create edible spoons, mostly out of flour or wonton skins, to serve these foods. While this requires more kitchen labor, it's something that can really impress guests.
Caterers on both coasts are using foams of savory solutions to decorate and complete dishes. ISI Foods North America works with chefs around the country to create new kitchen tools for chefs to create beautiful and artistic effects. Their whipping tools are used to create Parmesan, basil, lobster, and other savory foams that put a delicious finishing touch on crab cakes, mashed potatoes, or fish dishes.
Inspired by guests who order an entrée but never remember what they asked for, some caterers have switched strategies and are serving dual entrées. This saves time, speeds up the meal service, and offers guests variety.
Bill Hansen, a popular Florida caterer, offers his very own version of a surf and turf option by serving mahi mahi and beef tenderloin on the same plate. He has received overwhelmingly positive reactions from his happy guests.