Why I Think the Best Event Venues Should Stop Trying to Be Caterers

By Nikita Khandheria
Founder & CEO, ERIA Events
https://www.eriaevents.co
https://www.linkedin.com/in/nikita-khandheria/

I have a slightly controversial opinion when it comes to hospitality, and the more events we produce, the stronger I feel about it: I do not think the best event venues should also try to be catering companies.

For years, the hospitality industry has operated under the assumption that “full service” means controlling every piece of the experience internally. Venues are expected to provide the space, the food, the staffing, the rentals, the production, the bar, and sometimes even the entertainment. On paper, it sounds impressive. In reality, I think it often creates watered down experiences because no company can truly be exceptional at everything simultaneously.

At ERIA, we made a very intentional decision early on to focus on what we believe we are genuinely best at, which is creating unforgettable experiences and producing events that feel emotional, immersive, and highly personalized. We are not trying to become a catering company, because being an incredible caterer and being an incredible event producer are two entirely different skill sets. One business is centered around food execution and kitchen operations. The other is centered around storytelling, atmosphere, energy, branding, and guest experience.

That distinction matters more than people realize.

One of the biggest advantages of not locking ourselves into one in house culinary identity is flexibility. Instead of forcing clients into one style of cuisine or one chef’s perspective, we can curate the right culinary partner for the exact experience they want to create. One event might feature Chef Ryan Scott, while another could bring in a highly specialized sushi chef for an intimate omakase dinner. Another celebration may call for Mediterranean family style dining or a luxury tasting menu paired with live musicians. We are able to adapt because our venue operates as a creative platform rather than a fixed formula.

Ironically, I think this model creates stronger hospitality experiences than the traditional “all inclusive” approach ever could.

Clients today are no longer looking for standardized ballroom packages. People want events that feel personal to them. They want guests walking out saying they have never experienced anything like it before. They remember the surprise moments, the immersive entertainment, the atmosphere, the late night food stations, the unexpected details, and the feeling the night created overall. That level of personalization becomes much harder when venues are trying to fit every client into one operational system designed for efficiency instead of creativity.

I also think this is where hospitality is heading as an industry. The future belongs to venues that understand how to specialize deeply while building brilliant partnerships around them. The strongest businesses are not necessarily the ones trying to control every service internally. They are the ones confident enough to say, “This is what we are exceptional at,” and then surround themselves with equally talented specialists who elevate the overall experience.

That mindset has shaped how we built ERIA. We invested heavily into creating beautiful spaces, strong branding, incredible vendor relationships, and kitchens designed for talented chefs to step into and shine. Instead of limiting ourselves to one culinary perspective forever, we built an ecosystem where creativity can constantly evolve.

In my opinion, that is the new luxury in hospitality. Not sameness. Not rigid packages. Not trying to do everything yourself. The real luxury is curation, flexibility, and bringing together the best people in the industry to create something guests genuinely cannot stop talking about afterward.