EXCLUSIVE: Carley Crose, CMP, CIS, program manager at Bishop-McCann, shares some delicious tips to help planners keep clients and attendees happy with a successful dining experience. Catering is at the heart of meetings and events, but it can also be a pressing issue for attendees and clients.
With rising costs, increased dietary requirements, and “wow” expectations, achieving success can be difficult. So how do you eliminate these dining problems?
stop. Don’t expect your venue or hotel partner to deliver a 5-star menu on a budget with quick service.
Instead, set clear expectations with your client about costs and what their budget allows. Think about how you can get creative with your chef. Explore budget-friendly options to enhance a simple menu, and consider using local suppliers or modifying the menu to suit the seasons, resulting in cheaper offerings.
Change format. Is a reception style or buffet better suited for your group than a plate dinner? Will the sumptuous appetizers and stations provide a full meal? Modify as much as possible. This includes modifications to your bar package. Can you structure a contract about consumption and packages? Is offering beer and wine paired with signature cocktails more effective than offering a full bar? How about a better deal on drink tickets?
reduce. Let go of assumptions. Do you really know what your customers want? Don’t assume the venue or client understands what you mean.
When it comes to catering, be clear and specific about all customer expectations. Presentation, plating, timing, etc. should all be discussed.
Clarify terminology. Buzzwords like “elegant,” “unique” and “gourmet” may vary depending on the venue and destination.
Use descriptions, photos, and examples to help set clear expectations. It never hurts to have a call with your customers and suppliers to discuss the details further.
roll. Meet growing dietary needs.
Ask about dietary needs early and share them with the venue. If possible, clarify allergies and preferences. This can be a major safety issue for your guests. Usually, if it is an allergy, the guest will indicate it. If in doubt, check with them.
Ask your hotel or venue to offer specialty menu options when serving the initial menu. Find ways to satisfy multiple dietary needs with the same dish. Is there anything that is both vegetarian and gluten-free? Or meatless?
Remember, don’t sacrifice the many for the few. Dietary needs are very important, especially allergies. But if you only have a few guests with different requests, adjust the quantities and selections accordingly.
You want your event to be hot, not blazing. Use these tips to have meaningful conversations with your customers and vendors and host a successful event.
Carley Crose, CMP, CIS, is an accomplished event planner with over 18 years of experience designing and executing impactful, value-driven events and incentive travel experiences. Her expertise spans a variety of event formats, from supplier showcases and internal conferences to global immersive incentive travel.
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