Separate the wheat from the chaff
The sheer number of catering companies can be overwhelming for clients. Specialists in more or less every current trend in cuisine compete with general, all-round caterers. But first of all, there are two criteria that a really good caterer must fulfil.
These two criteria are high quality in cuisine and service, and a matching concept that is tailored exactly to the requirements of the event. Many caterers offer high quality. But in-depth consideration of the company, the brand and the message to be portrayed for each individual client's event requires years of know-how, extensive research, instinct and creativity. In the end it is about a lot more than just "looking after the visitor".
If the food is an experience in itself, this is nothing less than a consistent implementation of the idea "Brand your Event“. In the ideal scenario, guests are actively involved in event. This increases the enjoyment, it's fun and offers the opportunity to get talking to oneanother. This means that the event can continue to make an impression on guests for a considerably longer period, and this can be optimally supplemented with additional communication campaigns. If you take advantage of the principle of themed catering, the food can become an event in itself.
The first task in themed catering is collecting information. The basis for this is client consultation. Here the caterer should clearly communicate what it can do and should be aware of the limits of what is possible, as well as its own ability. In the ideal scenario the client will be able to outline exactly what he needs: alongside time periods, number of guests, budget, location and available infrastructure, the client should also describe the objectives of the event.
Roman Feast
In conjuction with the Exhibition of Lower Austria the event company's catering team adopted a Roman theme. For example a dish popular with the Romans was the Procus Trojanus. The entire pig was filled with sausage and fruit, grilled whole and then served standing. In addition there was traditional Roman sour wine or wine with honey. Creative caterer Siegfried Hasil and his team fused the theme with mediterranean cuisine. However, many of the products orginally used are no longer available today. Guests are encouraged to discover which products were available on the buffet in Roman times and which ones weren't. The answers are then revealed after the meal.
