Most buyers think more about space and starting and stopping times than food when dealing with an on-premise caterer. They want the best or prime ballroom in the facility and they want to be able to gain access to the room at a certain time. These buyers are comparing carpets, lighting, heating, cooling and parking more than menus when assessing caterers. Buyers approach the off-premise caterer from a completely different point of view, putting total focus squarely on the menu since the client, not the caterer, is the one who determines the location and event times.
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