Catering small and private events is easier than catering for hundreds of guests. The difference is of people that you have to serve and the amount of personnel you have to order around.
Small business dinners (up to twenty people) are events that don’t require a lot of staff, and you can manage with just a few cooks and some other personnel. The quality of the food has to be on the professional level, so only chefs are allowed to create dishes.
Organization of the best business dinners
The organization of these expensive dinners has to be perfect, and everything has to go according to the plan. The actual plan should be devised long before the actual day of the dinner, and all ingredients should arrive at the location long before the cooking starts.
The menu at an event like this can’t be just a random collection of tasty meals; it has to follow some pattern. If the theme is seafood, then all courses should have some form of connection with the sea. The taste of one meal shouldn’t overwhelm the senses and dull them for the rest of the dinner.
We usually try to research the people that will attend the event to find out what they prefer to eat and what they don’t eat. If there are vegetarians and vegans, then we prepare alternative meals for all courses that have meat or meat products. Same thing goes for people who are allergic to some ingredients.
Interaction with the client and their guests
The interaction between the waiters and guests is always at the minimum. Our servers will address the customers only in the presentation of the courses. They will stand near the table and describe the next course, what ingredients it has and all interesting things about the meal. They will also present the wine that goes with the food. The interaction is short and informative.
Our waiters will also answer all questions about the courses that some guests ask. A waiter has to possess a full knowledge about the meal they serve to answer the questions about the same.