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Banqueting Making: Art or company?

Organizzare servizi di banqueting significa avere a che fare con eventi di qualsiasi genere, e con esigenze di ogni tipo. Per questo è necessario mettere in gioco il talento di una squadra che ci sappia fare, sotto ogni punto di vista. Questo è probabilmente l'elemento più importante: avere la squadra giusta, con le persone giuste che sappiano mettere le proprie capacità all'opera insieme a quelle degli altri. Solo così è possibile far fronte ad un'attività che, nonostante richieda una forte organizzazione alle spalle, si concretizza sotto gli occhi attenti dei clienti, dei loro ospiti di tutti i partecipanti ad un evento.
Per questo è important that the artistic talent of those who live the banquet as a creation of author (chefs and banqueting designers), are always working side by side with real characters, capable and who can manage the organization in a timely and accurate.
To give an idea of \u200b\u200bthe "rhythm" of work during the most demanding catering services, here are two good videos from YouTube, to see the team of chefs at work in the preparation of the dishes ready for serving.

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Every marriage is a fairy tale to be written

In more than 20 activities, Catering & Banqueting Italy saw realized the dream of many engaged couples: their wedding. For us the greatest satisfaction is that the memory of the most beautiful day to be perfect.

From the first moment when a couple arrives in our offices need certainty and reassurance, and we absolutely understand their state of mind is not certainly a practice to organize your wedding reception.

listen to their needs from the outset, knowing how to properly interpret and transform well actually it is our task.

From the beginning we try to advise on choice of location, looking through the photobook of the villas, the mise en place with its details, from the glass plate glass in the uniform of the waiters, and then offering the best advice on the menu, meat or fish, served or buffet, and finally the choice of wedding cake, because every event is exclusive and unique.

Slowly we approach the wedding day: the final preparations in full swing, the definition of the number of guests present, the drafting of the plan of the tables place where the guests, the tableau mariage, service details and the latest fears fade away: we will follow in this sensitive moment when you know that everything becomes more hectic.

We are available to answer any questions or concerns may arise because there nothing for the big day should be taken for granted.

And here we are, in no time at all, the wedding day: the cocktail buffet is ready to welcome your guests, in the enchanted garden of a villa in the countryside or in a frescoed hall di una dimora da fiaba.

I tavoli sono perfettamente apparecchiati ed ogni menu, con i vostri nomi, è posato sul sottopiatto.

I camerieri sono attenti ad ogni vostra richiesta così come i nostri chef, già pronti a prendere servizio ed a servire le deliziose pietanze preparate con grande cura direttamente sul posto.

Arrivano i primi ospiti e il ricevimento prende vita, è un vociare festoso aspettandovi, che esplode al Vostro ingresso, con le note accoglienti della vostra musica preferita in sottofondo.

The maitre d 'comes over and gives you the champagne flutes with which to make the first toast as husband and wife ... and then everyone at the table, until the great moment of cutting the cake. A cake for an important milestone that you are going to cut together.

And every marriage is a new story to write ...

Elisa Elders

Wedding Planner & Banqueting Manager

Catering & Banqueting Italy

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Catering & Banqueting Italy at the Bologna Motor Show 2007











has just completed the 32nd edition of the Bologna Motor Show, now historic event in the Italian mobility linked to the world of two and four wheels. Over 50 brands of the world's largest manufacturers of auto industry news presented, supported by leading companies in the world of mechanics.
In this context, very spectacular, where they alternate stands extremely elegant and highly original installations, stands out the presence of Beta Tools, a company whose brand immediately evokes the top of the range in the tools for professional use.
Beta Tools has welcomed visitors to the Motor Show with a stand elegant and dynamic, with a double identity: by day and open to the public for two evenings, the inaugural and final, with access restricted to VIP guests who were invited to the exclusive Beta Tools evenings, with the catering service Catering & Banqueting entrusted to Italy. The overture of both dinners was prepared by the chef of the company itself, while for the mise en place, preparing the entire menu, point directly into the kitchen and into the stadium for the service, Beta Tools used performance chefs and waiters of Catering & Banqueting Italy, coordinated by the Executive manager Simon Ronci.

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Catering in Pesaro


The province of Pesaro offers many locations ideal for creating entertainment for corporate events and weddings: Villa Cattani Stuart , with its 400 seats and can accommodate large events size in high-level environments; Villa Matarazzo in Gradara, is a refined and elegant venue that can accommodate up to 200 guests, in addition to offering 4-star hospitality for those coming from outside Pesaro. Imperial Villa is a true Renaissance mansion overlooking the Monte San Bartolo, Pesaro, and offers sophisticated spaces and a terrace con una vista panoramica invidiabile. Ci sono poi location come la Fattoria Le Terrazze , tra Pesaro e Fano, ideale per eventi conviviali in un'atmosfera semplice e comunque elegante. Oppure Villa Le Limonaje, che sorge nel cuore di Pesaro e Villa Casino Albani ,che al suo interno, nasconde un giardino lussureggiante. Naturalmente ognuna di queste location merita un servizio di catering a Pesaro di alto livello che conosca a fondo queste location e sappia valorizzare in maniera adeguata i punti di forza di ciascuna di queste sedi.

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Locations: planning has priority

The partners except for any banqueting service are the locations, or the "sites" that are home to the moment when the catering is realized in the creation of a special event, tailored and therefore unique.
Unlike any restaurant, from the simplest to the most elegant and refined, the nature of catering services is very short-lived: a lot of work and preparedness for a few hours on stage, almost like a play that, though, do not ever reply.
If we accept the metaphor of the theater, the locations are a bit 'the theater where the show goes to the catering scene. And as in the theater, it is imperative that states when everything goes wrong, because you can not repeat.
However, the similarities, although suggestive, end here. A catering
often can not "feel" like the actors in the theater waiting for the first. Who organizes the catering is to stage a show that does not admit mistakes, and at the same time does not allow "evidence."
therefore become essential skills such as planning, organization, availability of adequate resources and capable men.
And it is absolutely essential that these qualities can be transformed into reality in the location chosen by you for your event. Who does catering
repeated ad nauseam is a simple but important concept: there are no second chances, and everything must go from start to finish service.
it is important to know very closely the location where the service will be conducted: what are spacious kitchens? What equipment do have? what state are they? And again, as accessibility to transport and unloading of equipment? are arranged as the banquet? How far is the point from the cocktail of preparation? The details are
to know these and many more, and only their precise knowledge may allow the caterer (or who does catering) to provide for an adequate "battle plan".
The events that follow a complex program, or have a large number of participants, thus requiring a thorough inspection where the catering company has already worked in that location.
Clearly if the caterer knows the place well and usually works in the location, the more likely that the management of the program is simple and straightforward, and decreases the risk of unforeseen obstacles and setbacks that could adversely affect your lunch or dinner.
There are also the very special location, that not even imagine as a venue for an event but, if necessary, must become one: because the sponsor specifically requests it, or because the bride fell in love with this place and dreams right there (and only there!) his marriage.
Then you will need to visit, measure, imagine all possible variants and only and only propose solutions that we offer all the guarantees necessary for the success of such an important event.

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History of Catering & Banqueting (II)


With Charlemagne appear fork and tablecloth.
The origins of the catering sink even in the traditions of the ancient courts of France, with Charlemagne's tablecloth born and fork. Around the ninth century were the tablecloth and use the fork in the label as the rule of the court. It also comes with a fork, taste for pasta. At the time, were almost completely absent the rules of etiquette at the table, che divennero invece fondamentali, quasi più del menu stesso, durante tutto il periodo del Rinascimento.

Il banqueting d'Italia alla Corte di Francia
Nel Rinascimento anche il business diventa protagonista durante i ricchi simposi: la vita di Caterina dei Medici, ad esempio, ne è la perfetta testimonianza. A quattordici anni papa Clemente diede Caterina in sposa ad Enrico d'Orléans. Il matrimonio aveva finalità politiche e finanziarie. Per suggellare l'unione non si badò a spese: di mezzo c'erano affari che riguardavano lo Stato del Vaticano, Firenze ed i rapporti dei Medici con gli Orléans. Caterina chiamò a se uno staff di professionisti competenti e preparati, tra i quali i pasticceri fiorentini, the cooks of the Mugello and so many others, including an ice cream vendor of Urbino, at that time famous for its delicious creations. In this way, Parisians came to aromas and flavors of Tuscan cuisine!

With the 700, the flavors separate.
The eighteenth century was, for food and board, the century of transition to the great Italian cuisine to French. He began to remove those dressings that covered the taste of the food to make room for herbs which accompany the flavors, and was relieved in the kitchen cooking and dishes.
The new style included the separation of the dishes in savory and sweet, with tastes bitter or acidic. Spread use pottery, porcelain and glasses, now in clear glass, were brought to the table by a special chamber, called the butler at the request of guests.
The "mise en place" rises to the place of honor.
It increases attention to the decoration of the table: the mise en place, on a table laden to be so simple, with white tablecloths. The white tablecloths is essential to guarantee maximum brightness, as well as to reveal the clean. Fine china and crystal glasses more refined reign. They are absolutely banned ashtrays, toothpicks, considered vulgar!

The wine is not vogue recently.

Come si è detto, il vino è bevanda nobile dagli inizi della sua storia millenaria. L'attenzione a qualità, conservazione e degustazione del vino si moltiplicò con il Rinascimento. Ad esempio, nella seconda metà del Settecento, la Contessa Ferrara, dama di corte del Re Borbone, per ingraziarsi il palato di Sua Maestà non faceva mai mancare nei reali banchetti il Pallagrello, che veniva conservato con cura nelle cantine di Castel Campagnano e che il Borbone elesse, con editto regio, a "Vino del Re".

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The History of Corporate Events Catering & Banqueting

Nel mondo della ristorazione, si parla del Catering da relativamente poco tempo: i luoghi dove vengono serviti pranzi e cene preparati da professionisti sono stati, per antonomasia, i ristoranti. Tuttavia il catering ha origini antichissime: è un'arte vera e propria, voluta dai re, creata e coltivata dalle regine per le occasioni importanti, e che solo nell'ultimo secolo è stata divulgata alle classi emergenti. Oggi è un'arte florida il cui nome (catering & banqueting) evoca organizzazione efficiente, competenza e business, e noi ne siamo la migliore espressione nel Catering a Rimini e nel Banqueting a Riccione

Le origini old catering: food and the table through history and literature

the great halls of Roman, to those of the courts of the Medici family, the dynasty of France and England today, replacing the noble seats of villas and palaces, which evoke ancient glories, for which here cut out some piece of memory.
In Greece, the wine is already noble.

In ancient Greece they were eating up blocks of wood, served with the food ready for consumption. Today this way of serving is defined as "the Russian", and corresponds to the common understanding of the food already Serve. The wine, which is considered a noble beverage, drinking only at the end of the meal, during the symposium, in which the chief nominated determined the number of the cups to drink in a ceremonial complex.
Rome refined at the table.

In Imperial Rome luxury also arrived on the table, which was elegant and refined. The menu ranged from the most common dishes to more exotic dishes, cooked according to recipes or Hellenic Syrian barley cakes, Mediterranean fish, wild boar and even peacock. Often, dishes and utensils were made of bronze or lead, because at the time he was not yet known the danger.

in buildings of ancient Rome, the landlord often organizes banquets and invited many friends and customers. Triclinari the guests on the beds rest on the left arm, while the right hand is used to achieve food disposti con generosità sui bassi tavolini.

Il posto "consolare" è riservato all'ospite d'onore, sulla destra del letto centrale, per essere raggiunto facilmente dai messaggeri. Il padrone di casa è subito alla sinistra dell'ospite d'onore.

Il banqueting secondo Petronio.

Lo scrittore Petronio, all'epoca di Nerone, racconta di un banchetto del ricco Trimalchione, noto parvenú sulla scena sociale della capitale, che somigliava ad una vera e propria cena di gala: "... un grande vassoio rotondo con i dodici segni zodiacali, sopra ciascuno dei quali il maestro di cucina (oggi diremmo lo chef) aveva sistemato cibo proprio e adatto al referente..." E non mancava l'animazione della serata: "... Realized then jumping to the Beat four waiters and took off the top of the triumph ...". It is to imagine the surprise guest in the awakened. And we're talking about a banqueting service organized about 2000 years ago!

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and banqueting: synergy (sometimes) winning


Versatility is one of the key elements of a catering service: this is apparent in every type of occasion.
If it is true that a wedding is always different from many others, and so the customization is an absolute value, just when corporate events are often required even greater attention to flexibility.
The operating environments are often very different than the classic locations for events: the case of services provided directly to the client's premises.
These situations, for the special occasion and especially the seat, always require a prior survey, a feasibility study and careful analysis of the event program and its logistics.
Often times indicated by the client is imperative: all the guests (and talk about situations in which the rate can superarare the thousands of participants) come mostly at the same time. This means to accept with due attention to all participants, offering perhaps a welcome cocktail accurate and elegant in 15 minutes.
Often, the event is related to the organization of an important business meeting (a conference, an exhibition, a workshop), after which the company offers participants a dinner at a location suitable to the spirit of the evening.
are emblematic in this sense, the catering services carried out by the Catering & Banqueting Italy for a major customer of the company, the Atlantic Hotel in Riccione , Center 4-star on the promenade of Riccione, during the two conventions made in October 2007.
The first event, the pharmaceutical company Keryos, saw part of the evening gala i 160 partecipanti, ospitati alla Tenuta del Tempio Antico di San Giovanni in Marignano (Rn).
Il fattore distanza tra hotel e location è stato attentamente considerato e quantificato (15 minuti con autobus GT), e la sede è stata scelta per i propri valori carattersitici: un casale di campagna, sufficientemente grande (con una sala unica da almeno 180 posti), e lo stile giusto per ospitare una serata tipicamente "romagnola", con un menu adeguato.
Il secondo evento, curato per l'Atlantic Hotel di Riccione , è stato la cena di gala per l'azienda Comifar, leader in Italia nella distribuzione di medicinali. Il Cliente ha scelto una location giovane e dinamica, with the dual mission of providing a dinner by the sea and create high-quality group of area managers of all meetings in Riccione, Italy.
The choice then fell on disco Bobo Misano Adriatico , on the beach just minutes away from Riccione: a young restaurant and elegant, ideal for the opportunity to offer entertainment after dinner.
On both occasions the feedback received from guests and leaders of the two companies was more than positive, although the locations were very different, as well as menus and programs of the two evenings, the common elements that led to success the two events were quality of service, quality the kitchen and, above all, a constant focus on the needs and preferences of the customer coupled with careful planning of the two events.