Providing a midday meal for visiting clients may seem simple and straightforward. And in many ways it is. But there’s meaning behind the meal.
“As the host, you need to create the menu and the experience,” says Todd Schafer, president of Crooked River BBQ + Beer. “Keep in mind, however, that how you attend to the details reflects the value perception of the relationship.”
Smart Business spoke with Schafer about planning a catered lunch and how tending to the little things makes a big difference.
What is important to keep in mind when catering lunch for clients?
Keep your clients and your relationship to them in mind. If you’re treating a client that has come to town for business, you want the meal you provide to mirror the value of the relationship. For instance, if a client is coming to your office to close a $300,000 deal that requires travel, lodging and car rental, don’t provide fast food from a national franchise. Offer something special.
Provide a schedule that has the time the meal will be served, where you’ll be eating and where the meal is coming from. Providing a little information on the catering company will show your client the level of thought you put into the lunch.
Keep the entirety of the meal in mind. Be sure to include all the accompaniments — salt and pepper, salad dressings, sauces, etc. Don’t assume they have everything they need for meal. Having an inclusive array the condiments helps make them more comfortable and shows forethought.
Also, pay attention to the organization of the meal. Lay it out so your client isn’t running around trying to find items. Order the meal so the proteins are first and desert is at the end of the table.
What should be avoided?
Choose what you serve carefully. Providing steaks and starches could drag down your guests for rest of day, so keep it light and portable so they can easily mix eating with work.
It’s best to avoid raw or temperature-sensitive meals unless you’re in an environment in which it’s easy to keep hot foods hot and cold foods cold.
Provide an allergy notice if something contains nuts or milk. It’s common to overlook allergens and dietary restrictions or preferences, so don’t make that mistake.
Generally, just make sure that every step has been thought through, because how the meal is managed is an extension of how you attend to business matters.
What often gets overlooked when catering lunch for clients?
A very common problem is to have a meal delivered that arrives without necessities such as plates, napkins and silverware. Keep extra napkins and utensils around the office, especially if eating with clients becomes a regular occurrence.
Also, remember to give the caterer your personal cell number. Often, only a desk number is provided, so the caterer can’t connect if there is an issue. Make sure to give directions to the caterer so they arrive at the specific spot of the building where you and the event will be.
What tips can you offer on putting together the perfect client lunch?
Provide local food if at all possible. It’s nice for clients that are traveling to your location to have a meal that reflects where they are. It’s something you can talk about that gives your clients a sense of your community and your business’s identity.
Provide goodie bags or desert bags — a midafternoon snack bag that they can take after lunch to snack on during meetings or through a long day of talks and visits. It should be a simple treat.
Ask your clients before they get to town if they have allergies or religious practices that affect their diet and then take care of the rest. They’ll know lunch is being taken care of and that you’re taking care of them.
Insights Corporate Catering/Events is brought to you by Crooked River BBQ + Beer
