When the show begins ... 
Imagine the perfect score (or at least what I imagine, from my point of view, is the perfect score): the noble professional agency that Congress should organize a gala dinner for a large international medical event, with sponsors behind that, incredibly, survived a crisis, mergers and downsizings.
The ingredients are all positive: the date and interestingly, the location at hand, the budget appears to be the number one problem, provided of course you make a good impression.
Sure, it does not happen often and, above all, never happens if there is already a "history" with your partner. That is, no one will ever commission a great event if you do not already know and have worked with you.
In this post I want to deepen the technical aspects of preparation and organization before an important event, but talk about what happens "during the show, or when the show begins, and must necessarily be good, why do not you will be a second chance.
This is indeed the most important time for a caterer , the moment when the customer receives the service that is booked and for which he pays.
It 'important to emphasize that not only will your partner to evaluate your service, the quality of menu, la cura della misenplace e la professionalità del vostro staff.
La regola vuole che maggiore sia il numero degli ospiti, maggiori saranno le aspettative che dovrete non solo soddisfare, ma superare: ogni parere positivo sarà una futura occasione di business, ma ogni giudizio più o meno negativo creerà per contro una perdita di clienti o di occasioni di lavoro.
Per questo durante lo show si gioca il tutto e per tutto sul campo della customer satisfaction , argomento oggi molto di moda nelle aziende attente alla qualità.
Il banqueting fa infatti parte di quelle attività e servizi molto effimeri, per cui il lavoro di giorni o settimane burns, so to speak, in a few hours if not tens of minutes.
Returning to the original, a gala dinner for 500 doctors with an international client coming from all over the world, including the organization's top priority was in fact the speed of service.
Need more than understandable in a busy schedule of three days without a moment of relaxation, need to coexist with the need to "make a good impression" on the stage of an evening in late May (weather included).
In essence, everything was condensed into no more than two hours, from welcome cocktails in the garden at the 6-course dinner with four wines, served strictly by the sommelier, the speech by the president of the association (whose prolixity, of course, would be charged on the timing of the caterer).
The complexity or simplicity of a service, however, must never be an excuse: too easy to say that the program was wrong in the face of criticism, or that the service seemed easy but then the customer was much more demanding than expected.
service to the Customer is in fact a mild and intangible can not be prepared and frozen for a peaceful future use, but it is immediate and spontaneous expression which must correspond to the expectations and the perception of our guests.
Indeed, if one can say that the service meets the expectations, ironically, it is likely that all this goes unnoticed or taken for granted.
Conversely, the slightest delay, every little spot, and any misunderstanding can undermine a good opinion of your performance.
So, why the guest review is very positive for your future and current business, you must make sure that the impression is not only satisfactory, but memorable.
What
Why should this happen? The service must always be efficient and in line with the style of the event and the cultural level of the guests, staff members should be courteous, helpful and attentive to the needs, the comfortable, carefully planned and prepared to anticipate every little incident, the carefully chosen menu, cooked perfectly and served impeccably. And most importantly, the customer must get the impression that this is a worthwhile investment!
Unfortunately (or fortunately), there are no absolute judgments, and often you will be judged on the basis of very different viewpoints, which often have little to do with logic.
La comunicazione è, sotto questo aspetto, un elemento fondamentale, sia prima che durante l'evento, per limitare l'aleatorietà delle opinioni e dei giudizi.
Un caso pratico, spesso ricorrente, riguarda le pietanze del menu, come saranno cucinate e come saranno servite: se il vostro Cliente immagina un piatto in un certo modo, e da per scontato di trovarsi in tavola una pietanza cucinata e servita in quel modo, difficilmente accetterà una soluzione alternativa al momento del servizio. Non importa che siate voi ad avere ragione, che il tal piatto vada cucinato proprio così (e, non, magari, come lo prepara di solito la zia del vostro Cliente). What matters is the disappointment of the customer!
sometimes are invited to influence the other party: When the service is my habit to check, with tact and discretion, if my customer is satisfied with the evening, the need to correct something, or accelerate slow service, and so on. And more than one occasion I happened to receive enthusiastic comments inexplicably followed by confusion that contaddicevano then the above said.
In these cases it is always good to calmly assess the situation: your client is happy, but maybe one of his guests ha avuto qualcosa da ridire. Davvero? Ha sicuramente ragione, provvedo subito a risolvere la cosa! Non esiste nessun'altra risposta quando lo show è in corso, e nient'altro da fare che intercettare immediatamente l'ospite interdetto, risolvere il problema (vero o presunto che sia), per poi convincerlo che il nostro servizio è davvero eccezionale, e che dovrà complimentarsi con il nostro Cliente per averci scelti!
I cinque casi di insoddisfazione più frequenti sono:
- Le promesse non mantenute
- Il comportarsi in modo rude e con poco tatto
- L'indifferenza
- Il Failure to listen
- Negative attitudes
E 'it is clear that in any case of communication problems! In fact, each of these critical elements is determined by personal perception and opinion of our party. Beyond the excesses that situations are always absolute, there are infinite shades of "indifference" or "rudeness".
Therefore, to avoid any misunderstanding, the better to exceed the positive communication that do the opposite!
The problem is that this "moment of truth", that the instant opinion is formed that will remain focused on you and your company may happen at any moment of the service! During the appetizer buffet cocktails, while the guest to the wardrobe puts his jacket on the table and the sommelier is the wine for the beef tenderloin ...
The long waits, surly waiters, the food prepared badly, disorganization or lack of cleanliness are some examples of situations that alienated the guests, and without prejudice to future opportunities to do business.
it is important that everyone within the organization are motivated him a wonderful experience for customers and visitors. Each fact, the chef at the cloakroom, they must pursue the objective of customer satisfaction. Within organization's well built, each one must be a problem-solver natural, to intervene immediately and resolve any problems on the fly, without having to run to someone else, who can intervene, perhaps, but not late .
The attention to customer needs, during the show, to be part of the company's philosophy is part of the natural sense of hospitality that should belong to those who work in our industry, and that can become the winning factor for your company in market competition.
caterers I believe that the quality of food is the most important aspect of their work wrong. Customers are equally attentive to the value of the service espresos staff, care of the mise en place and the buffet, and also to the fringe, like music. A loud band or a deejay too exuberant can ruin the atmosphere and make it impossible to talk to the table and ruin the evening!
The Disney corporation has a 'total experience and fantastic "to its visitors and customers, in which the food is just one component. However, catering to the primary objective is to contribute, rewarding customers with precise mode of communication, service and fully in keeping with the theme of entertainment.
A high level of service must be sincero, caloroso e, soprattutto, spontaneo: non c'è niente di peggio di un atteggiamento fatto di automatismi, quasi robotico e quindi ripetitivo e falso! E per evitare tutto questo è necessario che ciascuno condivida i valori di cui abbiamo parlato desideri esprimerli con il proprio lavoro, con la consapevolezza di partecipare a qualcosa di importante, che valga davvero!
Essere orgogliosi del proprio lavoro paga: i vostri Clienti ed i vostri Ospiti percepiranno il valore del vostro lavoro, e la vostra disponibilità ad accoglierli e a renderli partecipi del vostro lavoro costituirà un grande valore aggiunto.
L'eccellenza nel catering si raggiunge infatti con tanto lavoro e con la naturale vocazione hospitality! Sometimes small things are enough to leak service excellence: to accompany a guest to the wardrobe instead of telling, or to visit the kitchens during the most distinguished service to guests without fear of revealing an organization are approximate contraddistiguono elements that very few organizations .
seem silly, but what makes the difference and can positively influence the growth of your business. Without neglecting the organization and quality food, then you can really say that ... during the show, the service sells!
Diventa quindi vitale poter proporre ai propri Clienti una rosa di location più ampia possibile: l'importante è preselezionare le dimore e le sedi effettivamente adeguate, per evitare brutte figure e danni di immagine sia a voi che al vostro Cliente. 
