How to design a good banquet

Banquet design refers to the content and procedures organized and managed by the hotel banquet department from accepting the guest's banquet reservation to the end of the banquet. In the planning and organization process, a banquet organization is prepared according to the banquet specifications. Written information on the implementation plan.

The banquet department must strictly implement the banquet activity plan in order to ensure the quality of the banquet - the life of the enterprise. The banquet procedure is divided into three stages, namely the preparation stage, the progress stage and the end stage. These three stages can be further divided into accepting reservations - planning and organization - execution preparation - all inspections - pre-banquet reception - Banquet service - checkout and seeing off guests - finishing and finishing.

When accepting a banquet reservation, preparations for the banquet should be made according to the number of people, requirements, and standards of the banquet. The preparations should be notified to the relevant departments in the form of banquet notices and work procedures. For large banquets and high-level banquets, all banquet service staff and head chefs should be called to a meeting before the banquet to introduce banquet procedures and arrange tasks so that all staff understand the situation, the production process of special dishes, and the serving techniques. In this way, It can prevent confusion during banquet service and ensure that the banquet can proceed in an orderly manner. After all the work is ready, the banquet manager should carefully check each work, correct the problems in time, and make all preparations for the entire banquet, everyone is in their place.

While the guests are pre-dining, understand all the requirements related to the banquet from the customers, such as the date of the banquet, the number of people attending the banquet, the format of the banquet, the standard of consumption per person and the additional requirements that need to be provided. Services and items, special requirements of guest tastes, etc. If the guest has decided to make a reservation, this information can be directly recorded in the banquet registration book to prevent overlap with other banquets. All booked banquets and related matters, such as the time and location of the banquet, etc., should be recorded in the banquet registration book. There must be a dedicated person to organize and arrange these matters. For unscheduled banquets, keep in touch with the organizer in order to Seek final certainty. It is also necessary to keep in touch with the organizers of the scheduled banquets to keep abreast of information such as number of people and date changes. If the guest cancels the reservation, he should kindly understand the reason for the cancellation.

For large banquets and high-end banquets, a contract must be signed with the customer. The rights and obligations of both parties must be clearly stated in the contract. All special requirements agreed by both parties must also be recorded in the contract. After signing the contract Afterwards, a certain percentage of advance payment should usually be charged. If the organizer temporarily cancels the banquet, all or part of the advance payment will be returned to the guest according to the contract. The amount of advance payment collected and refunded varies from restaurant to restaurant. Generally, Subject to availability by the restaurant.

After signing the contract, you should draw up the venue arrangements for the banquet. This is usually for large banquets. These arrangements should be sent to the relevant departments and a notification list for the banquet will be issued to the user. Notices are also called work orders. Banquet orders are made based on contracts and are the basis for food, beverages and arranging employee work. Some copies of contracts with very detailed provisions can be used as banquet orders, but the prices should be erased.

Before the banquet begins, the guest room and restaurant should confirm all details of the banquet to satisfy both parties and purchase all raw materials.

After the guests start eating, they should notify the kitchen so that the stir-fry cooking can be arranged to be served in time. The dishes should be served one by one in the order of the menu. For large banquets, the serving time should be arranged by the banquet manager. , so as not to serve food incorrectly, miss it, or cause inconsistent eating speeds among tables. The speed and rhythm of serving food must be well controlled. If it is served too fast, it will appear rushed and the guests will not enjoy the pleasure of tasting. If it is too slow, the banquet may be ruined. If there is an interruption, causing an embarrassing situation, the name and cooking method of each dish should be introduced to the guests. If the guests are interested, they can briefly introduce the folk stories related to the famous local dishes. Some special dishes should be explained how to eat them. Before the introduction, the dishes should be placed on the turntable to display the shape of the dish, so that the guests can appreciate the color, aroma, taste and shape of the dish. While introducing, the dishes should be turned around and turned around so that all guests can enjoy the meal. See clearly.

After the banquet, guests should be consulted for their opinions in writing, which will deepen the relationship between the operator and the customer and lay the foundation for further cooperation. A negative feedback can point out areas for improvement, and positive feedback will enhance the restaurant's confidence. The monthly banquet detailed business table made by the banquet department is an effective tool that will help analyze the banquet's revenue and costs so that it can be used in the future. Your banquet budget has a numerical basis.

Finally, we need to establish a customer source form file system, which can provide historical data for future business, such as anniversary celebrations of certain companies, birthdays of certain leaders, etc., so that salespeople can promote sales purposefully. .

Banquets reflect special market needs. Banquet sales often bring higher profits, thereby improving the efficiency of the enterprise. If there is a lot of banquet sales, a dedicated banquet manager needs to be set up to complete it. For this job, banquet managers should have comprehensive knowledge of relevant food service management and technology. The ability to successfully organize a banquet is mainly reflected in three aspects: financial control of operations, organization of employees, and arranging appropriate menu production and service standards under the established cost standards. Careful planning and prediction in advance, and being aware of possible problems that may occur, is the key to the success of the banquet. The person in charge of the banquet should list all the problems that need to be checked in the form of a table, and then check them one by one according to the table to remove all defects. Handle everything in the bud, and tell employees all the details of the banquet procedures, because it is better for everyone to know it than for one person to know it.