By the time a catered event
begins, much of the behind-the-scenes work has already been done; menus
planned, food prepped, stations set up and decorating done. Then, it’s go time.
The task at hand now is to create a great eating, drinking and meeting
experience for your guests. The hardworking catering crew at Georgia State
University (GSU) in Atlanta puts on 495 events last year, so you could say
they’ve got the process down pat.
But what makes them a successful
operation is that fact that they’re always curious about how to evolve and
create the best possible experience for guests. Keeping up with the times—while
reinforcing timeless catering truths—leads to better events. Areas that provide
the opportunity to excel include engaging action stations, cool serving
vessels, new ingredients, trendy setups, healthy menus and great customer
service.
Where the action is
Betsy Rivera, manager for
catering and retail distribution at GSU, and Cameron Thompson, sous chef of
catering at GSU, push their customers toward action stations. Logistically, it
makes more sense, because all catered food is made in a central production
kitchen and then transported all over the downtown Atlanta campus.
Luckily, it’s never a hard sell
because action stations have a lot going for them: interactivity, customization
and the mix-and-mingle factor, so they’re a more popular choice than long,
boring sit-down affairs anyway.
Read more on... Catering
gets current: Latest tips from the pros
Author: Tara Fitzpatrick
No comments:
Post a Comment