EVENT MANAGEMENT

  • Budgeting
  • Menu Design and Development
  • Establishment of Labor Framework and Ratios
  • Selection of Service Styles and Execution
  • Tabletop Design and Decor
  • Equipment Logistics
  • Vendor Referrals
  • Management of Vendors Associated with Food and Beverage
  • Temporary Kitchen Design and Implementation
  • Entertainment Rider Fulfillment
  • Onsite Execution

TRAINING & DEVELOPMENT

  • Food and Beverage Management
  • Catering Sales / Process Training
  • Culinary Logistics
  • Onsite Operations & Logistics
  • Beverage Program Development
  • Back-of-the-House Operations
  • Service Personnel Training
  • Event Procedure Guidelines
  • Event P & L