15 Strategies to Speed up Food and Beverage Service

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With the trend towards shorter meetings, event planners all over the world find that it is essential to speed up food and beverage service. While pre-pouring water and pre-setting salad may seem like ideal solutions, food and beverage professionals have concerns about food sitting and being exposed to sneezing and coughing:

All you need is just 1 fly! With pre-poured water goblets, and such, you could have a sustainability issue and the concept that you waste less if you serve only when requested.
Christina Huie Lesyk, Adjunct Instructor, SUNY Canton

Some high end restaurants use carts but other venues and caterers feel that they are unprofessional.

So, I threw out the question to a group of catering and banquet professionals.

What are some other strategies for speeding up food and beverage service?

Julie Teran, Mintahoe Catering & Events, Krystyn Schilling, Banquet Server, Fairmont Hotels & Resorts, Gala Vaught, Director of Sales, Craneway Pavilion, Carrie Contreras, Director of Catering, Angeles National Golf Club, and Lea Cerdido, Founder & VP of Operations, Corevents, Inc. weighed in. Here is what they had to say:

  1. Simplify the menu choices after consulting with the venue to determine what menu items can be served quickly. For example, it will always take guests longer to eat soup than salad.
  2. Double the server to guest ratio.
  3. Pre-set appetizers or salads consisting of hearty, organic greens that won’t wilt no more than 10 minutes before service begins.
  4. Pre-set desserts.
  5. Serve the salad, appetizer and main on one large platter with smaller dishes for the salad and appetizer placed on it. Alternatively, try a bento box or plate with compatments.
  6. Family style service works for some events and it is definitely faster.
  7. Don’t offer a choice of entrées (avoid beef and pork) or opt for a duo.

Read more here 15 Strategies to Speed up Food and Beverage Service

 

 

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This book says everything I have always believed. Its not only the Chef that makes a restaurant successful. The wait staff is also important. Most successful restaurants all have one thing in common…
They provide customer service which exceeds their customer’s expectations!

From the statistics below you will see why its so important
Well, consider these statistics from the White House Office of Consumer Affairs in
Washington, DC…
For every complaint you’re aware of, there are 26 additional customers who
have unresolved problems or complaints…

A dissatisfied customer will tell 9 to 15 people about their displeasure and
sometimes they will tell as many as 20.

On the other hand, this same group also found…
Up to 96% of customers would do business with you again if they felt you acted
quickly and to their satisfaction and many said they would refer other people.

On average, happy customers will tell 4-6 people about their positive experience.

The Fact Is…
Businesses that provide extraordinary customer service can improve their
profitability, increase market share and will have customers who are willing to pay
more for their products and services simply because of the extraordinary service
they receive. 

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