Friday, August 3, 2012

CaterBuzz Story On My Clinics!

A special thank you to Lisa Teiger of CaterBuzz for offering a wonderful look into my new clinics.

Check it out....

Russian or Butler Service

Russian or butler service is usually associated with upscale catering at a higher price point. Higher, or highly, skilled servers are required. While guests are seated, a server approaches the table carrying a large silver tray on one arm, laden with the evening’s protein, starch and vegetable. Guests are approached from the left side. In Russian service, the server serves the guest by placing the food directly onto the empty plate. In butler service, the server leans in and holds the tray while the guests take the food they wish using the utensils on the tray.
The names of these styles of service are different in different parts of the world. One or the other may be referred to as French service. It depends on where you learned about them and other cultural differences. When a client requests this type of service, be sure to clarify which one they are requesting.

Tip: While butler, French or Russian style of service is associated with a more sophisticated event, the food is often more difficult to serve, slower and losses temperature quickly.

Wednesday, August 1, 2012

One Thought On Drop-Off Orders (3:08)

Mike shares his thoughts about why some companies shouldn't be doing smaller drop-off self-serve orders. It's interesting... don't think badly of the messenger.

Tuesday, July 31, 2012

Spending Too Much Time On The Menu

Yes, great food is extremely important for a successful event, but in many cases, menu is not uppermost in the mind of the shoppers. Resist spending too much time on the menu discussion, even if the buyers ask you to explain your menu. Don’t assume that they have come to you to discuss the menu. Most caterers move to the menu discussion almost immediately, but it’s smarter for you to shy away from menu and concentrate on gaining the shoppers’ confidence in you and your company. If asked to discuss the menu early in your relationship with the buyers, talk about how your menus are presented, your culinary team and chef, speak the freshness and quality of the menus or anything else that will slow down the menu discussion until you are ready to have it.
“Before we discuss our wonderful menus, I’d like to share with you how our company develops, creates and presents our ever-changing menus. First, our executive chef continually researches the latest food and beverage trends both in the United States and Internationally, to make sure that our company leads other caterers with the most creative presentations using the freshest food available, prepared on the day of your event and served on unique dishes by professional servers. We give this dedication to all our menus without regard to price. So, most clients wait to select their final menu about three weeks before the event date.”

Monday, July 30, 2012

Discussion Points... Great to get your mental juices flowing!

Check out these statements and share your thoughts with yourself or each other!

1. Take your most unsuccessful salesperson out to lunch and get to know them.

2. You can't be afraid of making mistakes ... just learn from each mistake and don't make the same one again!

3. Wishing to sell something is not the same a making a sale.

4. A salesperson should have a pen in their hand during the entire sales presentation to take notes and then offer it to the shopper to approve the agreement for the event.

5. Event staff should not be permitted to carry “large bags”in or out of job locations to limit real and false accusations of theft. In fact, it might be wise to require that all bags be made with a clear material.

6. You should always deliver more than is promised!