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EXPERIENCE DESIGN
Levy Convention Centers
EVENT & STATION DESIGN
An excellent food & beverage experience is determined not just by the taste, but also in presentation, especially in the age of Instagram and social media marketing. Additionally, we are in the age of “experience” – where people are choosing to spend their money on things that provide a lasting impression or memory vs. just satisfying the minimum requirement of the product itself. The visual aesthetic is the first aspect that gives guests the idea of what their experience is going to entail in terms of taste and feel.
Most importantly, this “first impression” actively communicates the quality and attention to detail that we are quite literally, "bringing to the table". It implies the thoughtfulness behind the food itself and the personalization that can be incorporated. Simplistic food and beverage menus have the capability to become “something more” based on strategic design consideration.
Certain design elements can help strengthen the look and guest perception of any food or beverage related station. These key touches can serve as a guide when preparing the station design.
STATION DESIGN BEST PRACTICES
HEIGHT
Use:
Risers/ taller shelves/
over the-table display bars/ tall plants or trees
... to frame-in station setups
Additionally, use decorative backdrops to further frame in chef's tables and reduce the perception of "floating stations"
UNCONVENTIONAL ITEMS
Learn to look at products in a different light. Items that are intended for a different use, can become great display pieces for stations. Examples: plant stands make great risers and achieve more height than your typical 'banquet specific riser'. Pencil holders are great for silverware, etc.
LIGHTING
High-LIGHT your station with lighting accents.
Examples:
Battery operated lighting features/ flameless candles
Hidden mini LED lights under raised platters
Digital menu displays
LAYERING
Place taller items in the background and shorter items in the foreground for a tiered or stacked look
LIVING/ ORGANIC ELEMENTS
Use plants, produce, florals, herbs, etc. to add an element of warmth to the table and help to fill in negative space
MIX MATERIALS
Use metals/ wood/ marble/ stone/ fabric/ etc.
The mixing of materials adds visual interest with contrast. Not all display items must "match" perfectly
MESSAGING
Implement station branding, storytelling, and menu/ instructional notes for clarity in service processes
DÉCOR ELEMENTS
Theme relevant accent décor can add that extra touch of personalization and customization, particularity as it relates to the F&B concept or even the Client event vision/ theme
INTERACTION
Implement interactive experiences to further create "wow-worthy" moments for guests. Unique equipment & service techniques partnered with your F&B stations, can create an "experience hub" and not just "a station"
SMALLWARES & EQUIPMENT
View the below vendor catalogs and resources to craft your desired look
Place your orders through TriMark
Levy Property Ordering:
Submit all smallwares & equipment requests to levy.replacement.equipment@trimarkusa.com .
This TriMark email address was created to improve turnaround time on quote requests, as well as efficiency with tracking inquiries
For larger projects/ custom orders, please reach out to your typical partner vendor(s)/ TriMark representative
IMAGERY GALLERY
Collection of Chef Table & other F&B station setups from the field
