Some call it Russian Service, although I don’t want to start a debate about it. It is quick, efficient, and does not require heavy lifting or too much equipment, such as service with trays, jack stands, and plate covers. Several meat and vegetable servers, each handling two or three tables, can work a room of…
A large percentage of people return to restaurants and catering companies for the service . According to Zagat survey a smaller percentage return for the food. Danny Meyer, a famously successful New York restaurateur says” Be a Hospitalitarian.” Distinguish your On or Off Premise catering company with over the top service. If you teach your…
Win your clients’ loyalty with English style service of a traditional Spanish menu item In banquet catering, beat the competition by serving your menu in a soup plate. Spanish Paella is always a great choice. There is something warm and comforting about all-in -one dishes like Paella with wine infused stock. From the hearths of…
I am glad soup is back! What a comfort! It never left my table. The new service ware with its wide rims and deep bowls lends itself to soups. Waiters are not so happy with the new service ware, but the sophisticated clientele love it! The eye catching presentation of the Eastern soups is a…
How do you separate your catering company from the crowd? Sell Service! “The Precise Protocol of Table Service Never Goes out of Style” Debbie Thomas CDP CSEP Emeritus I was fortunate enough to give a talk on the Service Arts at one of the vineyards in the Stag Leap District of the Napa Valley. Somebody…
A perfectly run catering operation needs two components: hand-selected staff who already possess the values, the desire, and the work ethic to perform the job at the highest level of service: and professional and thorough training delivered evenly to all members of the team. School for the Service Arts and Instawork provide both elements of this equation,…
Wine Knowledge – Rookie or Pro? So many restaurants moan about their large wine inventory that is not selling, but may not take the mystery out of wine selling for their staff. Service training wine knowledge is so important to your bottom line. Many hospitable staff speak volumes about the menu and descriptions roll off their…
by Alice Conway CHEP CSEP Emeritus Alice Conway Events Every person is born creative, and this is a perfect time to get in touch with our creative side. As event professionals, if we focus on the creative side as well as the business side of life, success will follow. During this time, here are suggestions…