Have you ever attended a major event when there was no food or drinks available? It’s improbable! Food and beverage is frequently one of the most expensive (if not the most expensive) expenses for gatherings. At events, guests remember the food, especially if the occasion revolves around a meal.
The three people who were able to eat in the various restaurants are listed below.
1. Arl Chua
The first is that they target or research their clients’ profiles, particularly their food preferences, in order to provide or request suggestions and meals. Although each restaurant has its own promotion technique, as arl pointed out the key is the waiter’s ability to communicate with visitors.
2. Angel Baranggan
Servers routinely offer the more costly dishes on the menu in the restaurant where I dined, assuming that this will rapidly attract the customer’s attention. In addition, you’ll see on their menu that they show the product first, which can only be purchased separately; the price is a touch high, but if you look at the ingredients, you’ll see how. Upon learning my preferences, the server advised me on which of their top selling desserts was the best option for me, and when I asked him which page of the menu he had on hand, he talked me through it.
3. KL Burlat
I believe that “promotion” for a meal in excellent restaurants is done very quietly. I’m familiar with the way through which service employees may provide (daily) recommendations to customers: “Today, I can suggest this or that to you.” A specialty or seasonal menu card with exclusive or limited-time-only items is very popular and can persuade a guest to try something new. The method of displaying wax replicas of menus that is apparently common in Japan is scarcely known or done in Europe. The majority of advertising for a restaurant or a specific menu of that restaurant is reliant on so-called “word of mouth. It signifies that the restaurant or service personnel suggests to the customer an expensive product / dish that he has chosen, I believe! I can only assume that in the case of food or drink, this works primarily through the argument of “quality,” followed by freshness and taste, and potentially also through the technique of raw material manufacturing (keyword “sustainability”). For example, a restaurant might serve dishes made from ingredients grown in an environmentally friendly and healthy manner (without pesticides, free of genetic engineering, from organic farms) or from animals (meat and fish) raised using animal protection methods (free-range chickens, grazing cattle, no additives in animal feed), among other things.
It’s easy to see how any food service is part of the hospitality package if you understand the connection between event planning and hospitality. We mean anything from continental breakfast to formal plated dinners when we say food service.
Food and Beverage Operation 