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Restaurant Managers and Banquets: Common Success Factors

Restaurant Managers and Banquets: Common Success Factors. They do not forgot what their core business is. They know when to say, “no.” They know that every banquet involves numerous details and that a successful event does not just “happen.”

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Restaurant Managers and Banquets: Common Success Factors

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  1. Restaurant Managers and Banquets: Common Success Factors • They do not forgot what their core business is. • They know when to say, “no.” • They know that every banquet involves numerous details and that a successful event does not just “happen.” • They understand that communication and teamwork are critical. • They realize that a significant service or a major production error can do significant damage to the reputation of the restaurant. • They understand that a strong banquet business can have a positive impact on the overall restaurant. OH – 19.1

  2. Questions to Be Addressed as Banquet Training and SOPs Are Planned • How will food items typically prepared in small batches be prepared in larger quantities? • Where/how will plated food be portioned? • How will hot foods be kept hot from time of plating to service? • How will food be transported to the dining area? • Where will transport equipment be stored when not in use? • What procedures are needed to stock beverage bars? • How will payment be collected from beverage sales? • How will IDs be checked at beverage bars? • What mise en place is needed to get ready for banquet service? OH – 19.2

  3. More Questions to Be Addressed as Banquet Training and SOPs Are Planned • What banquet serving style(s) will be used? • How will foods be picked up from the plating area? • How will foods be transported? • How will soiled tableware be removed? (Where will they go?) • How will banquets be sold? • What negotiation tactics should be used? • What communication system between management, food/beverage production and dining service staff will be most beneficial? • What factors should be considered as specific banquet dates and/or menus are assessed? OH – 19.3

  4. Suggestions to Implement a Banquet Advertising Campaign • Identify your market. • Create ads that emphasize quality of food, quality of service and/or unique location or physical setting in ways that will appeal to your target market. • Make your banquet ads memorable. • Distribute your ads in the media and in locations most likely seen, heard or visited by your target audience. • Ask your guests how they heard about the restaurant’s banquet service. OH – 19.4

  5. Sample Banquet Event Order OH – 19.5

  6. Banquet Agreements and Billing Policies Topics included typically relate to: • The last date banquet space will be held without a signed agreement. • The date by which an attendance guarantee must be received. • The property's cancellation policy. • An explanation of the fees that will be assessed if the agreement is canceled. • A guarantee reduction policy. • Billing – information about the amount of and schedule for guest payment. • Information about the service of alcoholic beverages. • Other information applicable to the specific event. OH – 19.6

  7. Diagram of Serving Line for Plating of Banquet Entrée Course (Steak w/ Sauce, Baked Potato, and Vegetable) OH – 19.7

  8. Basic Banquet Bar Pricing Plans • Charge by the drink • Charge by the bottle • Charge by the hour OH – 19.8

  9. Collecting Cash at a Cash Bar • Bartenders may use an electronic register in the same way that it is used in the restaurant's permanent bar: guests pay cash for drinks as they are served. • Bar cashiers may be used who sell, for example, tickets (different colored tickets represent different drink selling prices) that guests “trade” for a beverage when it is produced by the bartender. OH – 19.9

  10. Basics of Banquet Service • Service should begin with a line-up meeting • Procedures to setup table and serve guests are much the same as those used for American (plated) service • Service styles can vary between courses (for example, American service for all courses except dessert; Russian service used for coffee service) • Ala carte servers can often serve as banquet servers; on-call servers may also be needed OH – 19.10

  11. Flowchart for Off-Site Catering Event OH – 19.11

  12. Off-Site Location Review Form OH – 19.12

  13. Off-Site Location Review Form (continued) OH – 19.13

  14. Restaurant Manager Catering SiteManager Chef Cooks Carvers Food Runners Buffet/ Dining Room Set-Up Dining Room Supervisor Preparation Assistants Utility Person Bartenders Beverage Servers Food Servers Buspersons Organizational Chart for a Large Off-Site Catered Event OH – 19.14

  15. About Off-Site Catering Locations • The off-site location can present a significant challenge (Important factors are assessed in the off-site inspection review form) • It is important to: • Determine responsibility for usage fees, if any • Make arrangements for delivery of equipment, if any, and for food/beverage products, supplies, smallwares and all other items • Consider serving and dining spaces and necessary chairs, tables and all serving equipment/utensils • Make arrangements for and comply with all laws applicable to the serving of alcoholic beverages • Inspection of restroom and parking facilities and all other space at the site is critical OH – 19.15

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