Pro TipRelationships Have A Major Impact In Gaining Client Trust And Long-Term Loyalty
by Larry Frank — VP/Partner, The Classic Catering People
Many local caterers have the same fresh ingredients available to them. So what allows one to stand out from the others – PEOPLE! The people we choose to work with, the vendors we collaborate with, and the talented extraordinary people we employ, all look at the hospitality industry as their career, not just a job. Nurturing that talent is something we take seriously.
Our organization is large and our resources run deep. In order to successfully manage every aspect and to ensure the customer service we are known for, requires a lot of systems, checks & balances that have been created over the decades. These allow us to deliver what we promise, and more than you expect.
As off-premise caterers, we do not have the same conveniences as a restaurant or a venue that provides food. It is imperative that we are organized, careful with details, and meet the challenge of providing a marvelous culinary experience.
The perception is that The Classic Catering People only handles large scale events. The fact is we offer the same level of culinary commitment for a petite, intimate, boutique party that we provide for a large black tie gala. Every event has its own chef, organizer, planner and the same amount of lab time is spent developing the perfect menu for you and your guests. Size is never a factor. It’s not about the price, it’s about exceptional local sourcing, and freshness of product – if you are offering hamburgers at a summer soiree then they should be handmade, marvelously seasoned, and grilled to perfection. The casual style of menu does not give us a reason to not do it well!
The Classic Catering People cater at all museums, attractions, and many independently owned venues in Baltimore and surrounding areas. We also work with planners in designing and building tented events on private and public properties.
During this time of COVID the concentration is on smaller gatherings. Buffets and Food Stations can be done with the correct COVID protocols. However, the current direction is beautifully plated presentations. Also trending is providing your guests options that create a restaurant environment. You can offer a choice of entrées tableside, or state the choice on your invitation.
Ultimately building an honest, straight-forward relationship with our clients that allows them to see we do not want to impose our will, just our resources and knowledge, creates a foundation of trust. The people we work with know we are looking out for their vision and best interests, which keeps them coming back over the years whenever there is something to celebrate!