As the head chef of AD Catering | Events in Hoboken, Anthony Pino requires himself to be innovative. “We try to create the trends ourselves,” says Pino. And no one is a better expert on up-and-coming fall trends than the man generating them.
The industry veteran explains the key to creating trends follows one rule: “It comes down to customer service,” Pino says. “We make what the customer is asking for.”
These days, customers are calling for less lavish. “Filet and lobster—I haven’t done them in 10 years,” Pino says. “People like snacks. They like small bites of everything. They want the experience of variety.”
For snacking, the restaurateur suggests big displays that offer an extravagant visual component. “People want visual; they want to see the money they’re spending,” Pino says. Try an antipasto display, so guests can pick and choose their favorite bites.
Clients are more health-conscious now, too. “Glutton is gone,” Pino says. “People want to be more portion-controlled.” This healthier evolution recently came in the form of the glutenfree, organic and vegan movements. To suit these diners, Pino suggests adaptable kitchens that can whip up any special dietary request.
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