Michele Polci, director of citywide catering sales, Las Vegas for Caesars Entertainment, shares some of her insight on how dining in Las Vegas has changed due to the pandemic and what your stomach should look forward to in the year ahead. MPI’s WEC Vegas will be held at CAESARS FORUM in Las Vegas June 15-17, 2021.

What are a couple of the trends you’re seeing for F&B options and service as a result of the pandemic?

It all starts by analyzing the touch points for events. Never have we, as consumers, been so interested in where our food is coming from, who has touched it, has it been exposed to the elements…the list goes on. For years, we have had robust protocols for food handling and quality. We are now bringing the back of the house to front of the house. I would have never imaged we would serve a salad or entrée with the plate cover to the guest and then remove it, or serve water after the guest is seated or clean function space and foyers in the middle of the day (not on the graveyard shift), etc.

These actions are giving guests a well-received peace of mind. Another trend: rethinking self-service breaks into a more controlled environment where the food and beverage is individually portioned and served to guests.

What about instances of F&B creativity—COVID-related or not—you’ve seen recently that really made you think, “Wow!”?

I really like the reinvention of the boxed meal. If you think about group lunches over the years, when there is no program, attendance would be hit or miss. Most corporate attendees use lunch to follow up on emails and calls. They would spend a majority of the lunch break in the foyer or their guest room catching up on work. The pandemic has allowed us to do innovative box meal service. When most people think of boxed meals, they go to sandwich, fruit, chips and a cookie. This is far from the case. Think of a fresh tomato, red onion and feta salad, grilled shrimp with orzo and a fresh fruit napoleon all the while eating al fresco, enjoying the view of the Strip. 

Are there a couple of non-COVID-related F&B trends that you think are especially interesting and that you’re looking forward to exploring in 2021?

Pre-COVID, the trend of over-the-top grazing tables and creating photo-worthy moments was on the rise. We have taken those great food experiences such as charcuterie, cheeses and grilled vegetables, sweet and savory toasts or Mediterranean spreads and house-made pita and have created grazing boxes that offer all of the wonderful options, while keeping the food quality and presentation on point.

What is your favorite (or one of your favorite) meals in Las Vegas?

I am a comfort food fan. I will go out of my way for great artichoke or fried zucchini. My favorite meal is albondigas soup and cheese enchiladas with onions at a neighborhood restaurant. Nothing fancy, but a favorite all the same.

Photo by Erik Mclean on Unsplash