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The perfect location for lunch in the banqueting Hall: how to combine efficiency, food quality and accurate services

The conference banqueting often must match very specific criteria: high number of participants

• Average length of service very compressed


• Forte density in the crowded spaces in available


• Need to find a balanced menu, suitable to the tastes of all


• use of environments and spaces designed for other uses


• Budget available fairly low

These factors (the latter in particular due to the recent economic downturn has now taken the lead role) are generally not compatible with the characteristics that a good banqueting service should offer.

quality of food, care services, efficient organization in fact require time, space and budget that often are not available to the extent that a banquet manager.

The ability of the organizers of professional catering conference is therefore to identify and propose the most appropriate formulas, custom tailored to the specific event.

This essentially means that, in fact, there is almost never a standard, especially if the working conditions are constantly changing, as well as the needs and preferences of the customer.

The research, analysis and study of customized solutions makes it possible to identify menus and formulas of service that the customer does not take even a priori given, but in reality they can meet their needs better than standard formulas.

The case is the kind of scientific training event, attended by several hundred professionals and residents, accustomed to the traditional working lunch with set menu served at the table.

When the client becomes the need to contain the budget compared to an initial proposal, there are two options: maintain the formula of service required, reducing the menu and the accuracy of the service, with a strong compromise on customer satisfaction possible (especially if there is already a precedent appreciated), or completely transform the program, offering a lunch stand.

enhancing elements such as length of service, more moderate, the dynamics of the occasion, which can often be exploited to the benefit of the sponsors present with their stand at the event, thus enjoying a higher profile, as is the case the coffee breaks, and stressing that the total budget may be so addirittura inferiore a quanto previsto, può essere possibile convincere il Cliente anche più scettico.

Tutto questo senza sacrificare qualità dei cibi e cura del servizio: organizzando attentamente il flusso dei partecipanti, posizionando con criterio le postazioni buffet e individuando il menu adeguato ad essere agevolmente consumato in piedi (mai mettere, ad esempio, una pasta lunga come un tagliolino o uno spaghetto in un lunch in piedi), il gradimento dei partecipanti può essere superiore ad un risicato menu servito al tavolo.

La soluzione, inoltre, consente di offrire una maggior varietà di pietanze e gusti, con la possibilità di soddisfare un maggior numero di ospiti rispetto alla resolution of the menus served.