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.
As I was working a wedding last weekend, the Director of Catering at the “wedding in a box” venue (Mike) and I got into an interesting conversation about tipping. To give you some background, this venue is pretty exclusive, so you need to have a healthy budget ($400 pp+) to hold your wedding at Mike’s facility. What surprised — […]
In the past 24 hours, I’ve heard two stories from different sources that illustrate the difference between truly servicing the needs of your customers and what it means to only pay lip service to it. The first example was a story told me by a friend who’s technically in sales, but who ends up executing […]
Atlanta-based Affairs to Remember Caterers celebrated its 30th birthday with the opening of a new Midtown West facility, the burial of a time capsule, and predictions for the catering and events industry 30 years from now:
PYM’s resident F&B expert shares her wish list for 2007.