Off-site catering service providers are turning themselves into one-stop event-planning agencies, offering related services beyond catering, ranging from equipment hire to venue design and decoration, flower arrangements and entertainment talent referrals.

Shamrock Catering Group - which has catered meetings, events and parties for corporate clients and consulates for two decades - provides novelty equipment for hire, such as popcorn machines, candy-floss machines and chocolate fountains. It has an in-house designer and flower arranger to offer venue design and decoration services, and can work with vendors to arrange sound and lighting equipment, and furniture.

Culinart, a newcomer to the industry specialising in bespoke cocktail receptions and launch events for corporates and luxury brands, has access to alternative venues, event planners and entertainment professionals such as magicians to help brighten up a client's event. It provides a full service package with bartenders, service staff, cleaners, plateware, glassware, furniture and equipment. "We have on-site chefs for all events because we do not provide food deliveries only. The chefs are required to be on the premises for final touch-ups on the food presentation," says Stanley Wong, creator-chef of Culinart.

Gingers - caterers for executive breakfasts, boardroom lunches and cocktail receptions - offers a wash-up service on request, while the Grand Hyatt Hong Kong will assist its clients with washroom attendants, in addition to venue decoration and service staff.

As far as food is concerned, people are getting more discerning, according to caterers. "The trend now is that people are looking for more organic and sustainable food," says Gingers founder Liz Seaton. Gingers provides vegetarian items on all its menus. Choices include a roasted vegetable and feta wrap, and a vegetable frittata.

"We also see more specific dietary requests based on religious or health grounds for larger functions, such as requests for no pork, gluten-free or low-sodium dishes," says Mark Dineley, managing director of Shamrock Catering Group. Clients can choose vegetarian items such as sandwiches, quiche and salad from their standard menu.

For their regular canape menu, Culinart offers clients vegetarian choices such as smoked potato and bell pepper with romesco sauce, and caramelised goat cheese with honey crisp.

The demand for bespoke menus and food styling is also growing in the off-site catering industry. According to Derek Kwan, director of events for Grand Hyatt Hong Kong, clients usually look at the level and creativity of the food that an off-site caterer can provide, in addition to the service level. "We never use an 'off-the-shelf' menu. We always tailor our menus to suit the needs of our guests and the event themes," Kwan says.

"Since we have been a leading upscale caterer in Hong Kong, we have noticed that more clients are requesting bespoke contemporary menus, more creative food and better food styling," Wong says. "Our business has grown rapidly, catering to high-end corporate events and fashion houses."

Seaton notes: "Clients are looking for more items that are not the norm. We can create as much as a client wants; unfortunately, budget restrictions tend to have an effect."

Corporations are also becoming more demanding when it comes to event themes and venues, which provide caterers with new challenges.

"Companies are now leaning towards creating themes for their events, particularly if these are organised on their premises," Dineley says. "Clients also become more adventurous and tend to move away from restaurants, hotels and clubs, and look for more interesting venues with something different to offer. We have been witnessing the rise of the south side, where industrial spaces are converted into multifunctional venues."

In addition to fierce competition in the market and the need to maintain the quality of food and service, Dineley says staffing remains the biggest challenge, with fewer young people entering the industry.

Kwan shares similar concerns over the choice of venues for off-site catering. "We understand that, in order to highlight the image of the company or the brand, each off-site event is unique in itself," he says. "What is consistent is that each client would prefer something which has never been done before, at a venue that has never been used previously. The biggest challenge for us, therefore, is to find new and interesting venues.

"Selection of off-site venues in Hong Kong is limited in both venue variety and size."