During a planning discussion the following was overheard: “So for this particular group undertaking the budget is tight – with surplus margins getting slimmer and slimmer on the bottom-line.”
What to do is the usual anguished cry. Assumed ‘brilliant’ suggestions are forthcoming from all directions. Such as: lets reduce the number to be catered for than will attend – it is buffet platters after all; or just serve refreshments and perhaps one or two small wrapped biscuits each, or even put out big bowls of fruit which can be easily peeled and appears substantial.
Whether there is any concern for the group attending a future undertaking or not, there is more to cut-backs of edible types of food than is ever realised.
The one side of the catering issue has proven conclusively with attendees that:
- Unless overnight stays, 75% have not had a substantial breakfast, (the traffic stress factor is not included)
- Concentration and effective participation requires specific sustenance, approximately every 120 minutes an attendee’s knowledge intake is severely reduced.
The other side of the issue has shown with factual evidence that the venue:
- Has run out of crockery, cutlery and indeed food for the group as less numbers have been confirmed
- Has, of course, been affected with adverse feedback and hence lost future bookings due to the strength of word of mouth comments as it is assumed the venue is at fault
There is a one page simple guide to ensure there is a win-win-win situation for the representative planner, the venue and most importantly the attendee.
Request the guide by sending an email to info@miceacademy.co.za and the pointers will be forwarded.
