Restaurants & Hospitality: Start-Ups. Sustainable Concepts. Change Management.
Sep. 3, 2017
Events Operations: The primary objective of a function is usually to unite people with the secondary objective of serving elaborate and quality food. Therefore a function/event/private party has the distinct feature of exclusive dining organized with privacy as well as food and services being adapted and delivered according to guests’ requirements.
Advantages of functions business include: Controllable Costs / Lower initial investments / Soliciting deposits / Additional revenue besides food and beverage/ Accurate forecasting / Business by contract/ Publicity
It is important for all staff to know the seating capacity of the restaurant and be able to provide instant information upon request through the phone or personally. Though the easier way is to refer the prospect to the sales & marketing personnel, we run the risk of the sales & marketing personnel not being able to respond immediately for some reasons, thus giving the prospect the chance to consider someone else when we could have converted the prospect by providing basic information.
Basic information Team Members are required to provide: One of the basic information they need to know is the number of guests. Other basic information they should know is the kind of food and beverages we serve in the restaurant. They need to be able to provide the basic information and inform the prospect that a much better package involving menu selection, beverage selection, charges and sound systems etc. can be better arranged and negotiated with the Internal Sales and Marketing Personnel. They are not supposed to just give the contact number of the S&M staff only but they should mark down the clients name, contact/office number and preferences, just in case, and pass them to the appropriate person immediately if possible or follow up the next day.
Understanding the Operations: A step by step approach to understanding the event from the reservation to the thank you letter.
1. Have I calculated the amount of: a. Chinaware? b. Glassware? c. Cutlery? d. Tablecloth and skirting?
2. Do I need to requisite the a. Chinaware? b. Glassware? c. Cutlery? d. Chaffing dishes? e. Tablecloth and skirting?
3. Do I need to requisite a. Beverages and bar items b. Pantry items
4. Have I drawn up a floor plan?
5. What do I need to brief the staff?
6. Buffet table (if any) a. Where will the buffet table? (if applicable) b. How is the buffet table to be set up? c. Where are the appetizers, main course and desserts placed? d. What equipment for the buffet table needs to be prepared? e. How much of this equipment must be prepared? f. Where will the reception table be set up?