Menu Planning
Our goal is to design a menu that reflects the nature of your event, offering high quality foods with perceived value. This starts by working with assigned vendors to build the proper menu mix throughout your venue while maintaining industry standard food costs. The menu would have some interchangeable elements based upon demos of similar shows/events.
Cash Management/Retail Accountability
We execute plans that create total cash-to-inventory accountability. This is implemented for each individual point-of-sale location where we produce daily reports that reflect individual location sales summaries, i.e., short/over reports, product usage, etc. To create continuity with this, our cash management team creates a checks-and-balance system for the entire operation, which includes starting banks, interim drops/pick-ups, etc.
Food Safety/Quality Assurance
Without question, no food service company enjoys the reputation that Eventful Services/Splendid Plates does with the public health community. Our goal is to execute a plan in three parts consisting of the following:
Step 1: Meet with local public health officials prior to the event to forge a relationship with them.
Step 2: Create a comprehensive training program for food service workers. This training includes all pre-event and event enforcement of state, local and federal food safety guidelines.
Step 3: Have quality assurance supervisors on hand to ensure that food standards are maintained, i.e. temperature checks, cooking procedures, product stability and product quality, etc. These are just a few areas these well trained individuals would be handling.
Staffing/Pre-Event Training
As your event management company we will staff all food and beverage locations with hourly or volunteer service groups to achieve efficient service and quick sales transaction times for each point-of-sale location. As part of this process, we put together a proactive, comprehensive training program for all food service workers who will be part of your venue's work force.
Alcohol Management
We always design and execute a mandatory alcohol awareness program to establish a TIPS certification program. This encompasses all staff members involved in the serving of alcohol.
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2008 Detroit Belle Isle Grand Prix
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