Beware when buying out fine dining restaurants: November 2009 morsel
Published: November 1, 2009
Buying out fine dining restaurants is something I am a big fan of for several reasons. But lately, I am a bit frustrated. I negotiated a buyout of a big-name chef restaurant in Orlando and very clearly told the catering manager up-front that I was going have some menu tweeks. The catering manager said, “Fine, no problem. We will be flexible.”
They were … until last week, when it was time to honor the menu tweeks.
It is important to have some flexibility with the menu because their big-name chef and staff don’t know my customers and their flavor profiles as well as I do. I am not doing this to be difficult, I am doing it because it is in the best interest of “our customer.” Catering managers of fine dining restaurants: You need to understand there are times that the menu items that you have for people that are strolling in and out as transient dinners don’t translate as well for the group dining experience.
So, my dear readers, would you like an example of the horrific menu change that I wanted to do away with that was “just not possible”? Garlic mashed potatoes. Or, in their words, “garlicky mashed potatoes.” Yup, that’s right. Besides the fact that garlic mash went out with the ’90s, they were serving this with a fish dish to a group whose goal for the evening was to sit and network. I wanted to trade the garlic mash for another starch to get rid of the garlic. (Plus, mashed potatoes don’t go with fish — they both have a soft consistency and are too close in color.) Need I state the obvious? No one wants to have garlic breath when networking.
In summation, I’d like to remind big-name chef restaurants to take a step back and concentrate on what is pleasing to our customers, not their egos. What I have learned is whether you are a big name or no-name chef, you should check your ego at the door and pick it up on the way out. It will help everyone walk away with a much better group dining experience.
Everyone have a safe and healthy Thanksgiving holiday!
Claire R. Gould is the owner of Rx for Catering, LLC, a 12-year-old culinary and logistics company that works all over the world negotiating and designing menus for meetings and events. Her company has done work for Coca-Cola, IBM, Honeywell and Embraer Executive Jets, among others. Gould teaches and writes about culinary and banquet trends and topics, and publishes a quarterly online newsletter "The Claire Diaries." Follow her on Twitter @Rx_for_Catering.
Join the discussion
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Claire Gould Says:
November 3, 2009 at 1:17 pmJohnathan- thank so much for taking the time to write. I don’t always pick the high restaurant for just the food – it is convienence which this was, the restaurants was lovely and then the food came into factor. So it wasn’t just for the food. Plus this is the second time that this has happened to me in 6 months. I do understand your comment that this should be written to the chef’s but this being an advice column this is written to educate the meeting planner WHEN and IF they pick a fine dining restaurant be aware of some of the challenges. Just because they are a big name chef doesn’t mean they are going to be flexible to the needs of your group even when asking about this up front it needs to be written in the contract.
Thank you again for your time.
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Dave Green Says:
November 9, 2009 at 7:21 pmI spent six years managing restaurants and nightclubs, and especially given today’s economy, it’s surprising to hear a chef not be flexible when it comes to pleasing a customer.
(now being flexible with everybody else is a different story! Any good chef has a streak of “it’s gotta be perfect” attitude in them!)
Even though you shouldn’t have to, including the chef early on in the process will help make sure they give you what you want. In fact, it might even create the effect of making the chef want to go overboard and create something special just for you. I was able to get ours to do some amazing things when I included him in the process (it also works great with Bra Managers who want to show off their mixology skills!)
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Dave Green Says:
November 9, 2009 at 7:22 pmthat should be “BAR managers,” not “BRA managers!”
D’OH!
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Claire Gould Says:
November 11, 2009 at 11:50 pmGood advise David – and trust me I was not happy when they came back to me after I asked them in pre-contract about their flexibility in minor changes. This was a celebrity chef so access to talking with them wasn’t going to happen and I was just looking to make minor changes..but I do agree with what you are saying and thanks for the solid note.
Claire
Soapbox
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November 3, 2009 at 11:45 am
At first, I admit I disagreed with you about menu tweeks. After all, the main reason you selected the restaurant (or, what should be the primary decision factor) is the quality of the food. So, put your faith in the chef.
At the same time, your request was a simple one. And because of the pairing, I’d assume the problem was more an issue of ego than ability.
Now, I’m not a fan of fashionable foods–I love all foods, prepared in all ways as long as it’s fresh, ripe, prime and prepared with care and expertise. In truth, I’m a big fan of garlic mashed potatoes.
However, your recommendation is directed to the wrong audience. Egotistical chefs won’t read your blog. Meetings planners will, and for them, I’d say take a step back…to the beginning. Meet the chef, and after getting agreement that “tweeks” are okay, set up a time (immediately) to review and adjust the menu w/in two weeks. Bring the chef in to the creative process so that he/she will not feel dictated to, but consulted.
For example, ask what could replace and, perhaps update, garlic mashed potatoes? Creamed spinach is nice. :-)