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!
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.
