When does it make sense to do catering in an exhibit? We have some food for thought.
Talk with the banqueting team during your planning process and share with them what you expect. All necessary cleaning must be done back of house and not on the floor.
Today we're going to talk about the fine art — and I do mean the fine art — of shorting guarantees.
The bottom line: Restaurants, if you sell group business have a staff trained to handle the request. Most importantly, have a catering manager who will get back to the customer on a timely basis.
Clients ask a lot of questions about menu tastings. Here's a sampling of those questions from meeting and event planners. The answers should help guide you the next time you're in a place to taste.
In banqueting, learn to ask questions and then go in and negotiate price points accordingly.
To me, and based on my experience, industry standards are best practices that are formula based, not scenario based.