Why Should We Hotel | Catering Marketing and Sales Consultants be Interested in Banquet Service Styles ?

Most hotels elect to have only one kind of service style - usually that style is the prototypical "plated", while, occasionally, the luxury world may offer "French" style.

Why do this?

Laziness? Limited knowledge and experience? Lack of awareness about what the caterers in the same market can offer? Production simplicity?

But also why leave so much potential business on the table, as it were? Caterers won't allow themselves to be so limited.

Why should a hotel?

Then there is the issue of tables.

Why use table set-ups that make it especially hard for your guests to share conversation, create exuberance, and leave the function room saying, "wasn't that fun?"

There are so many options for seating that will thrill the guests, why make them miserable just out of simplicity or habit. This does not make good "hospitality" or revenue sense.

Sense and sensibility to our guests. Grace.