A rough, unvarnished wooden table with signs of use, on it an enamel casserole containing pea soup. The spoon sits in the bowl, a hunk has been removed from the bread, crumbs strewn across the table. This motive from the Lookbook of caterer Kofler & Kompanie, Berlin, conjures up associations of country life. The image is symbolic of a trend: The economic crisis has seen a shift in event catering away from haute cuisine to simpler fare.
 
It's precisely this impression of authenticity that the new Lookbook wants to achieve. Every year, the Berlin caterer assembles its own Pręt-ŕ-Diner collection which, much like a fashion show presents the latest trends to a select audience. While last year's edition still rejoiced with the motto "Green Glamour", in 2009 "From the Farm to the Table" hails a new direction. However, regional produce is not necessarily the lower-cost alternative, after all, there is no scope for saving on the quality of the materials and food preparation skill. But it makes for more credibility to dispense with such luxury items as lobster and serve trout instead. "There is a longing for the quality of simple things, says company founder Klaus Peter Kofler."
 
Despite these challenging times, businesses have not lost courage: In August, Peter Brüggemann entered the catering scene with his company Comfort Catering, Berlin, promising memorable feel-good occasions. Under the categories Mundpropaganda (event catering), Mundart (celebration catering) and Mundgerecht (crew catering), Comfort Catering claims to cook with love, passion and intelligence. There have always been clients who preferred good hearty food: What is new is that it has become more stylish. "The top league event caterers have now joined this category", explains Peter Brüggemann. The market is shifting towards such themes as home, country kitchen and nostalgia. This trend is not limited to event catering but pervades all areas of life. That might explain the success of such country lifestyle magazines as "Landlust". Modern urban society, branded by mobility and complexity yearns for the reliable, simple and authentic things in life. "Since last October demand has changed", Benjamin Wagner, director of Catering Sales at Catering's Best in Frankfurt has also observed. In response he has been offering finger food ŕ la Frankfurt from regional products created by Klaus Bramkamp, chef de cuisine at the Intercontinental Frankfurt. "Frankfurt is a hectic place, everything must happen quickly. Finger food that can be eaten on the move is the perfect answer", says Bramkamp. In particular, companies in the banking and automotive sector are increasingly requesting simplicity. It's barely appropriate to serve lobster and champagne while expecting employees and suppliers to accept cuts.

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