LEISURE & HOSPITALITY
HOSPITALITY LESS ORDINARY
Bored of biscuits? Tired of tea? Presenting customers with the same hospitality time and time again can be uninspiring for you, as well as for them. With this in mind, BaxterStorey has created the ultimate hospitality guide.
The guide is designed to inspire our teams to deliver innovative, seasonal recipes and to take service to the next level on every occasion. Commenting on behalf of the BaxterStorey food development team, Matthew Thomas, Director, explained: “We created ‘Hospitality Less Ordinary’ to give all of our locations a framework for new and memorable customer experiences.
“Hospitality environments provide an opportunity to impress your clients with a show-stopping first impression. Presenting the very best seasonal produce can create a talking point and delight your guests.
“However, hospitality must reflect your client’s philosophy and style, reinforce the message behind the event, and be appropriate for the audience as well as the time of day. Menus should be carefully designed and can be given a new lease of life with just a few, simple, modifications.”
“STRONG FOODS
SUCH AS RAW GARLIC OR SPICY CURRY ARE BEST AVOIDED IN THE WORKPLACE.”
For example, replacing a standard bought-in selection of biscuits with homemade treats such as freshly made jaffa cakes or seasonal fruit skewers can be enough to create a talking point. The way in which the product is presented is also important – it must be engaging but also relevant.
In summer months, water infused with fresh mint, cucumber or citrus
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fruit make a refreshing alternative drink. Equally, on a cooler day, try indulgent hot chocolate with a choice of toppings or delicious alcohol-free apple cider.
‘Hospitality Less Ordinary’ recognises that a sandwich platter is not always an exciting option. The addition of nutritious crudités can lift a lunch and will ensure that even the most health conscious of
customer is happy. Fresh dips are an easy accompaniment to whip up, from feta and roast red pepper to lime and avocado, they are sure to provide a welcome addition to a meeting room table. Using seasonal British produce will ensure that food is enjoyed at its freshest.
“FRUIT SKEWERS CAN CREATE A TALKING POINT.”
Consider those looking to minimise their carbohydrate intake by substituting sandwiches for homemade soups, Mediterranean open sandwiches or wraps. Other classic choices such as homemade scotch quails eggs, a crumbly cheese scone or bitesize sausage rolls all help to add variety and flavour to a more traditional sandwich selection.
But BaxterStorey advises creativity must stay relevant to the environment. Creating dishes that excite the senses can be a delight, but strong foods such as raw garlic or spicy curry are best avoided in the workplace. Fiddly or fragile food is also tricky for meetings – it can be difficult to serve, as well as to eat.
Matthew concluded: “Feedback from our clients on ‘Hospitality Less Ordinary’ has been extremely positive. We encourage our teams to share best practice to constantly evolve the exceptional hospitality offer across our business. This guide allows hospitality teams to develop their skills and creativity, think outside the box and ensure customers are surprised and delighted every time.”
www.baxterstorey.co.uk twitter.com/TomorrowsFM
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