Tips and Suggestions for Successful Group Dining Events
Planning a group dining event that meets all the guests’ expectations, includes food and beverage items popular with attendees, and incor- porates a theme can be a huge undertaking, but the guidance of pro- fessionals from the restaurant and catering industry can be a big help!
A few of these pros have provided some tips and suggestions to help make planning easier and prevent some possibly unforeseen road- blocks that could get in the way of a successful event.
Lee Leung-Ciocca of Savona advises to keep it simple, “Everyone is not an event planner. When you’re selecting menus, keep the number of choices minimal so it doesn’t overwhelm the guest. Fewer choices pro- vide the guest with more time to spend with colleagues.”
Another tip when selecting menus is to keep in mind that the guests will be hungry and thirsty when they arrive. It’s always best to pre- select appetizers and wine/beverages to be served upon arrival. Also, most venues will craft their set menus for private and special events. Leung-Ciocca said to trust the planner and stick with them, because these menus have been tried and true and work well for large groups.
In addition, the on-site planner/sales manager should have expert knowledge of the venue, and it is wise to ask him or her about what works best. A good sales manager will inquire about the goals of the event, a timeline and ask smart questions. He or she will work out the details and advise about how to best achieve what the planner wants in order to host a successful event.
When it comes to planning, the professionals at La Prima Catering know what it takes to ensure guests are pleased and the event is mem- orable. Gabrielle Wallace of La Prima said to make sure to have enough food and variety to avoid issues with allergies or special dietary restrictions.
“Be aware of why the client is meeting, and of any special needs or requests they may have in order to execute their meeting,” she said.
In addition, Wallace said décor is a huge part of making something ordinary stand out. Even simple touches can be a “game changer” for the client.
Jessica McGarvey of Garces Group advises to order from an event menu, but adds to customize certain dishes or selections in order to keep things personal.
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“Guests feel like family when they’re here, and we go above and beyond our guests’ and planners’ expectations,” said Leung-Ciocca. “Our team enjoys being creative and working together with clients to make memorable events. Planners have complimented us on how we streamline the booking process. We’ve built trust and confidence with them, so when we make recommenda- tions, our guests will know, without a doubt, that we have their best interests in mind.”
La Prima Catering, headquartered in College Park, MD, serves a wide area that includes Greater Philadelphia, Delaware, Maryland, Washington, DC, and Virginia. Corporate sales and events manager, Gabrielle Wallace, seeks to create ideas that are unique to the personalities of the groups looking to enjoy a creative dining experience when booking her services.
“Every client has different expectations, so the event should be tailored to their needs and the needs of their guests,” she said. “We recently hosted an event at American Treasure Tour that promoted a great atmosphere for team building among corporate clients who were look- ing for something ‘outside the box’.”
American Treasure Tour is an attraction in Oaks, PA that was established in 2010. Open to the public for guided tours, vis- itors can view its private collection of automatic music machines, band organs, calliopes and music boxes, as well as classic cars, circus art, dolls and dollhouses, and pop culture items.
Wallace said corporate clients often like to incorporate “themed” meetings as a way to foster team building and grow relationships. Having serving stations and a mix of hightop tables with a limit- ed amount of guest seating encourages attendees to mingle, interacting with each other more than a formal dining setting allows.
La Prima’s most popular menu items vary according to the season. During the
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