Corporate Catering – Best Practices J. Vinson, M. Ulla, A. Flores, C. Lopez, B. Reichel, M. Garcia,

Corporate Catering – Best Practices Site Tours – Go that extra mile – Meeting Planners expect it  VIP mock set with a registration table set with flowers, digital frame with their logo outside room. Partner with your AV department – screens inside room with Hotel logo and welcome message for client. If client has a “jingle” or signature sound (Intel), play as tour arrives in room.  Have key departmental managers line up in lobby to greet the client and explain their purpose in making the event a success  Before tour, uncover as much information about the program as you can. If program has been at a another hotel in the past, pull up space and configure how it will fit at your property & create diagrams & custom menus in advance

Corporate Catering – Best Practices

Improvise if client cannot come for tour either because of geographical challenges or time constraints – use our websites and walk them through

Corporate Catering – Best Practices Tastings  Chef’s Tables – Duke Energy – set in a private room for 6 meeting planners and 4 Hilton representatives. Had a “green” menu to highlight their CEO’s focus on renewable energy. Menu was printed on 100% recycled paper & showcased each of the items vendors – local wineries, 4 local artists (client supports cultural arts). Departing gifts were meeting planner tool boxes – pre loaded zip drive of information and menus. Hotel made small donation to local energy assistance program.  Private lunch for larger groups – VSP in conjunction with Assistant’s Week had 40 of their assistants over for a tour of hotel and a buffet style lunch with presentation. Greeted guests with sparkling mock tail – separated group and took on tours – met in a banquet room for presentation and lunch. Lunch was set buffet style with different stations to highlight food from 3 different buffet lunches. Take away gift was a cupcake with hotel logo.  Private tasting for planner - Have table set as will appear during event with. Culinary and Event staff in attendance

Corporate Catering – Best Practices Proposals  Customize proposals with client’s logo, theme of event, menu

Corporate Catering – Best Practices  Proposals sent with estimation of charges Client can revise and see the new estimation – “Which means to you your program will come together seamlessly and you aren’t spending your time plowing through menus and seating charts.”

Corporate Catering – Best Practices Prospecting  Send video rich media that addresses clients needs and wants  Monthly mixers targeting different groups of planners – University of NW, Sandia Labs – utilizing in house events with Salsa dance lessons, mystery theater

Corporate Catering – Best Practices If you have a need period…have a party! Organize a “showcase reception” with local planners (current and potential) to kick off a season & have them experience what your hotel can deliver

Corporate Catering – Best Practices Find a new niche and change to fit your clients needs by adding off-site catering to capture clients who have meetings at hotel but have own meeting space as well.

Corporate Catering – Best Practices  Utilize Knowland reports to uncover leads that currently patronize your competition – send s – don’t forget the basics of prospecting – practice your elevator speech before you telephone prospect