May 01, 2002
Meetings & Conventions: Short Cuts May 2002

Current Issue
May 2002
Short Cuts:
On the SpotWhat do you value most in a caterer?

“Freshness and quality. I meet the chef and catering staff before the event to assure myself that they provide what I want. For example, I do not expect the chicken to be placed on the table too soon and become rubbery. We also have some excellent beer at our events and a lot of it.”
Tammy Cyr
Promotional Coordinator/
Meeting Planner
Hop Growers of America
Yakima, Wash.

“I definitely appreciate a caterer who can be flexible. We organize a dinner for 3,000, followed next morning by a breakfast for 1,000, so if 50 or 100 more show up for a meal, it is nice to know that they can be incorporated. Of course, the bottom line is cost.”
Shannon Tollison
Convention Coordinator
National Wild Turkey Federation Convention & Sport Show
Edgefield, S.C.

“The ability to almost become one of my staff. I like it when the caterer is able to comp me such things as coffee breaks, especially when we are paying X amount of dollars anyway. It shows you that they value your business.”
Joyce Laurie
Director Conventions & Meetings
Automotive Oil Change Association
Dallas, Texas

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