The crux of this Monthly Morsel is trust, when it’s earned and when it’s not.
The point of this rant? Read your banqueting menus very carefully. When you see print that you think isn’t true, call them out on it.
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.
In banqueting, learn to ask questions and then go in and negotiate price points accordingly.
This morsel takes place in a southwestern convention hotel. My client decided to do an add-on of an omelet station at one of her breakfasts. There is a chef’s fee associated with this station for a 1.5 hour breakfast. I was purchasing 200 omelets, but the property wanted to provide me with only two chefs […]