What I’ve discovered in my years as a culinary consultant around the world is that the hospitality community in any given city can take on a particular nuance. Dallas is no exception.
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.
Let’s talk trends. As I see it, 2013 isn’t going to be just about the food anymore. It will encompass many aspects of the entire experience.