What could be more fun than personalizing an event?
Whether it is for a social celebration, such as a communion, wedding, christening, birthday or anniversary, or for a corporate event, whether it is a management meeting, press conference, customer presentation or employee convention.
The point is to differentiate
The aim is to create a unique experience that will last in the memory of the attendees and in conversations over time: do you remember that congress where we had such a good time, because they made it fun and surprised and amused us...? It may have been a molecular cocktail with surprising spherifications, or they may have taken you on a journey through the desert, the jungle and the North Pole, or they may have prepared a team building in which you learn some dishes that will make you look great with your guests at home.....
For Artigot Catering few things can be as satisfying, apart from customer loyalty, as achieving this goal.
And in this endeavor, we present some advantages that differentiate us from the competition.
How is Artigot Catering different?
In two words:
Enthusiasm
Passion
The challenge...
In a team of true foodies who are on the hunt for the latest gastronomic novelty and who like to eat and eat "with head", it is not strange that the brainstorming that takes place when a client asks us to customize their corporate event, ranging from the menu itself, to the environment where it will take place, through the presentation of the food and the decoration of the space.
The themes are infinite, it is not necessarily necessary to go through great demonstrations of new culinary techniques, many times the grace is in the color, the climate created, the smell, the participation...
People are becoming more and more cooks, I think Master Chef and programs like that have had a lot to do with it, but also globalization that breaks down borders and puts absolutely different cultures on our plate. The best thing: we love to try new things, but at the same time, we need a traditional touch, of what is ours and known, just in case we are too modern....
That curiosity of the diner is what leads us to the catering companies, whether it is a restaurant or a catering company for a corporate event or a tapas fair in a town, to train and innovate continuously. Not all of us have Michelin star chefs in our teams, but it is not so essential because foodies also look for the best quality/price ratio, isn't it?
Speaking specifically of our market, for Artigot Catering it is very important to have a very good relationship with the client, with the agency that will carry out the corporate event together, in order to offer the diner a coherent image, which adds up all the efforts made from the minute he/she arrives to the space until he/she leaves.
Sometimes the enthusiasm that we boast, yes, because we boast, we pass it on to our client, and sometimes they put us on the wheel. Be that as it may, what matters is the result, which will be all the better the better the different teams work together with the agency.
There are round events
It's a pleasure to do them. It's fun to prepare them, develop them and carry them out.
They are a challenge, a close collaboration, a search for the best.
Very important, apart from the food, is the space where the celebration is held. Everyone has to be comfortable: the guests and the teams we work with to serve them.
The space is part of this winning team, that is why it is necessary to choose the most suitable for each corporate event. By capacity, by location, by auxiliary services, by layout of rooms and auditoriums, by "convertibility" or adaptability to different decorations.
The more important the corporate event, in terms of turnover, the more everyone involved must work together to make it a success; the bigger the event, the easier it is to make serious mistakes, such as not having enough electrical power to keep the food hot.
Some things are so important that it is much more honest to say that if the necessary conditions are not met for it to work well, it is better to get off the wagon: you are also risking your image, you have to understand that.
This is a great challenge: you have to have a very good relationship with your client to be able to say no in certain circumstances, but if the relationship is based on trust in the professionalism of each one in the development of the event, it does not usually come to blows, at least it has never happened to us, reason has always prevailed and it has always been possible to redirect the issue.
At the end of the day, it's all about teamwork, right?
