25.Plan Your Work: Assemble your staff in advance and discuss an unpriced copy of the function sheet. This is your opportunity to assign duties, describe the party theme, and create an expectation of performance. Distribute a checklist to each department.
26.Use An Inventory List: Before the party have an inventory list of all items to be used (equipment, smallwares and linens). After the party, use this list to clean and repack to avoid loss. Catering equipment and linens can be expensive, loss could cost you the profits from your event.
27.Confirm A Job Well Done: Follow up with your customer a couple of days after the party to make sure they are satisfied and get their permission to use them as a reference for future business.
28.Employee Feedback: Encourage employees to give feedback on both good and not so good aspects of the process. Always work to improve yourself and your business, it pays big dividends.
Braising Pan
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