Continuing our conversation starters by Stephanie Clifford-Smith
Reporting season is over for another year and it’s time to breathe the corporate caterer’s biannual sigh of relief. The last few weeks have been when companies report their earnings and forecasts for current and potential investors and for caterers in the finance sector it’s crazy.
When you’re catering in a bank, reporting season bombards you with curve balls. Meeting frequency doubles, last minute changes are a given with attendees ditching one meeting for another often minutes before start time. It’s when we work behind the scenes smoothing the waters so our customers can focus on finances and keeping to their hectic schedules.
But to avoid being caught short or wasting food there are strategies our experts swear by.
Strategies that Work
“We’re lucky because our bookers always do their best to confirm numbers with us but it’s not an exact science,” says Adrian Pearson, Gastronomy’s Food and Beverage Manager at one international bank.
“We’re flat out all day from breakfast onwards and we have to factor in a buffer by slightly over catering for every booking,” he says. The bank understands the importance of this and if there’s an excess, they happily give it to their employees.
Gastronomy’s Operations Manager at another international investment bank, Paul Gillett, shares this strategy, allowing a two-person contingency for every event.
“We have one booker as our point of contact for all communications which works well. They’re across everything and if there’s a cancellation in one meeting and numbers increase at another, we work with them to move supplies around, minimising waste and fitting the jigsaw together,” Paul says.
Offer Streamlined Menus
Adrian says offering streamlined menus designed for the season also makes life easier for clients at this frantic time.
“We still serve the same great food that makes the bank look good but nothing that requires tricky plating. People are in and out quickly, they rarely want wine but they do want the same level of discreet service that’s essential in this sector,” he says.
And when you’re under the pump preparation is more important than ever, according to Paul.
“Check the schedule, stagger the room set ups and prepare any vacant rooms as early as possible, even the night before for breakfast meetings. Anything to minimise the pressure.”
How do you handle your busy times?