Catering Options For Large Gatherings

Love this campaign by Stella. "Worth it" ✨ Playing off a familiar scene we all know. That claustrophobic bar. Enter "Claustrobar" You're crammed shoulder to shoulder... Getting bumped left and right. Then you get your first sip. Makes it all worth it. 👀 Or does it...? We're seeing the OPPOSITE trend for B2B events. Marketers want smaller more niche events. Think dinners with 15 to 25 people. ONLY the exact ICP they want. We just did our Q1 retro at The Alliance 🧵 NEW Q1 EVENT DATA FOR YOU: Dinners under 25 people drove 3.4 times higher average pipeline per attendee than 200+ person field events Sponsor satisfaction scores were 27 points higher for private dinners vs traditional happy hours Events with personalized pre invite cadences had a 35 percent average acceptance rate among ICP targets Renewal rates on sponsor programs anchored around curated dinners hit 82 percent, compared to 58 percent for "open bar" events Thats why we're doubling down on niche events. Dinners and intimate VIP exeperiences. Why they worked so well: Step 1: ICP first targeting Every attendee list starts with sponsor aligned ICP firmographic filters: Company size, role seniority, industry fit, existing buying intent. Step 2: Personalized outreach Dedicated in house teams send direct invites framed around relevance. We track weekly acceptance rates and optimize touchpoints if we fall below 30 percent. Step 3: Pre event intel Sponsors get attendee insights two weeks before the dinner. They know which companies and titles are coming so they can plan the content PRECISELY for that audience to make it hyper relevant. Step 4: Structured conversations No loud music. No random crowds. Strategic seating charts and guided conversation topics aligned to the topics attendees and sponsors care about. This makes the experiences great for BOTH the company sponsoring and the attendees. Ends in a win win for everyone. Example for you: At our Austin dinner for a sponsor in Jan - 17 handpicked senior leaders attended - 76 percent of attendees booked follow up demos within 21 days - The sponsor sourced $3.2 million in net new pipeline which was 3.1 times their original goal TLDR Invest in more dinners ✌️ 

We hired a private chef to cook for our family.  It was an amazing decision. What we learned was surprising: Context: my son has a chronic health problem. So we needed breathing room. I looked at our time and frustration each week. Food was a big pain. We ate poorly, rushed meals and spent hours in prep/planning. Why not hire someone to come in and cook meals at our house? One day a week. I thought a private chef would be expensive. But I was shocked: It turned out to be something everyone should consider. 3 reasons: money, health, and time. Here’s the money break down: $150 for food, $250 for ~6 hours of labor. For that, we get:  • 4 complete dinners for 4 (2 adults + 2 teens) • 16 snacks and breakfasts (muffins, egg bites) • Enough leftovers for 10 lunches/meals These are San Antonio prices but still… The ROI is huge: 16 dinners + 10 lunches + 16 breakfasts = 42 meals.  That’s under $10/meal.  Even if you take out ALL the breakfasts. That’s still just $15.38 / meal. And that still doesn’t touch two big factors: health and time. Time:  Before, we (well, my wife) spent 20+ hours a week on shopping and cooking.  Now we spend 3 hours solely on menu planning. 17 hours of crappy time turned into quality time. And even valuing our time at $10/hour, that’s another $170 in value back. Health:  This was the reason we looked into a chef in the first place.  And this guy has delivered.  Tastier and fresher than what we’d make ourselves.  And way healthier than a restaurant.  He makes everything taste great – our teens actually eat vegetables now! How did we do it? • Advertised (craigslist/thumbtack worked best) • Looked at 10 candidates • Phone screened 4 • Checked references on 2. Ran a background check. • Did one paid trial day • Hired him Now he comes by one day a week, for about 6 hours. Cooks at our place then cleans.  Meals in tupperware, ready for us to do our thing. Some people are going to call me an elitist for this thread. (Yolo, I guess.) But, the numbers can’t lie about the ROI of doing this move. We save money on food compared to other options. And the health and time back are priceless.

🌿 From farm to table, how can we make every step of the food chain sustainable? Let’s break it down. Let me take you behind the scenes of what sustainability looks like in the food industry. I recently listened to the interview on this topic with Christie Zimmerman, a Product Standards Manager at Natural Grocers. Her work is a perfect example of how businesses can align their values with their supply chains to create real impact. Here’s what I learned: 1️⃣ Life Cycle Thinking: From Seed to Shelf Christie shared how Natural Grocers evaluates the entire lifecycle of products, like their coconut oil supply chain in Sri Lanka. They ensure every part of the coconut tree is used, minimizing waste and maximizing sustainability. This isn’t just about the environment it’s about people too. They dig into workforce practices, safety, and even housing for workers. Why does this matter? Because every product we buy has a story, and that story impacts communities, ecosystems, and our planet. 2️⃣ Animal Welfare: Beyond the Label Natural Grocers goes beyond the “organic” label. They focus on: 🐔 Space and Feed: Ensuring animals have room to roam and eat what they naturally would. 🐄 Grass-Fed Practices: Promoting grass-fed beef to reduce carbon footprints and support healthier ecosystems. 🦃 Slow Growth: Partnering with farms like Mary’s Chicken to ensure animals grow at a natural pace, not pushed to unhealthy extremes. 3️⃣ Transparency: The Heart of Trust One of the biggest challenges in sustainability is greenwashing. Christie emphasized the importance of clear, honest labeling. Natural Grocers pushes for text-based labels, not QR codes, so customers can make informed decisions quickly. Did you know? The organic industry is now introducing a certified transition label to help farms bridge the 3-year gap to becoming fully organic. This is a game-changer for farmers who want to make the shift but can’t afford to lose income during the transition. 4️⃣ Seafood: The Next Frontier Overfishing and mislabeling are huge issues in the seafood industry. Christie’s team is working with organizations like the Monterey Bay Council to ensure their seafood is sustainably sourced and accurately labelled. Fun fact: Did you know that some “salmon” served in restaurants isn’t salmon? What Can You Do? 🛒 Shop consciously. 🌱 Support local. 📢 Demand transparency. What’s one step you’ve taken to shop more sustainably? #Sustainability #Transparency

Sustainability isn’t just a conversation—it’s a commitment, and the Green Team at Marriott Resort Palm Jumeirah, Dubai continues to lead the way. At the heart of this initiative is the on-property Vertical Farm, discreetly nestled inside Cucina’s Private Dining Room. In 2024, it has produced over 1,100 kg of fresh greens, reducing food miles and reinforcing the importance of responsible sourcing. This farm-to-table approach supplies venues across the resort, ensuring that every dish—whether at Cucina or beyond—is made with the freshest ingredients possible. Beyond the numbers—95kg of produce monthly and AED 100K+ in savings—this project reflects a broader vision: sustainability through innovation. A fantastic example of how small changes can have a significant impact. Looking ahead, I’m excited to see how we continue to push boundaries in sustainability and responsible hospitality. What other innovations do you think could reshape our industry’s approach to sustainable dining? #Sustainability #VerticalFarming #FarmToTable #GreenInitiatives #ResponsibleHospitality

𝗔𝗿𝗲 𝗩𝗜𝗣 𝗘𝘃𝗲𝗻𝘁𝘀 𝗦𝘁𝗶𝗹𝗹 𝗪𝗼𝗿𝘁𝗵 𝗜𝘁? For years, VIP events were the crown jewel of VIP retention. Operators poured hundreds of thousands into these experiences and justified the cost as a way to “𝗹𝗼𝗰𝗸 𝗶𝗻” loyalty. 𝗜𝗻 𝘁𝗼𝗱𝗮𝘆’𝘀 𝗩𝗜𝗣 𝗺𝗮𝗿𝗸𝗲𝘁, 𝘁𝗵𝗲 𝗾𝘂𝗲𝘀𝘁𝗶𝗼𝗻 𝗶𝘀, 𝗮𝗿𝗲 𝘁𝗵𝗲𝘆 𝘀𝘁𝗶𝗹𝗹 𝘄𝗼𝗿𝘁𝗵 𝗶𝘁? The challenge with VIP events is not only regulation but ROI. 👉 Costs are higher 👉 Players are harder to impress 👉 Luxury weekends and concert tickets are no longer unique 👉 Many VIPs can buy these experiences themselves Too often, mega-events benefit the operator more than the player. They make for great publicity and social media. What matters now: 👉 Relevance over scale 👉 Intimacy over spectacle 👉 Measurable ROI over vanity spend Example: Flying 25 VIPs to F1 for €250,000 looks impressive. But if those players were going before, or could do it themselves, loyalty does not grow. Better alternative: 👉 A bespoke private dinner (maybe prepared by Gordon Ramsay) 👉 A surprise moment, where you gift your VIP something unique Lower cost. Higher impact. 𝗩𝗜𝗣 𝗲𝘃𝗲𝗻𝘁𝘀 𝗮𝗿𝗲 𝗻𝗼𝘁 𝗼𝗯𝘀𝗼𝗹𝗲𝘁𝗲. But they must evolve. The measure of worth is whether they deepen relationships in ways that matter to the player, where we see value coming from events that align with the key pillars of VIP hospitality and engagement: 🟡 Strategic Invitations aligned to player segments, not just a list of top depositors. 🟡 Personalised Interests matched to experiences. A sports bettor may want ringside seats, while a roulette player might prefer a private, exclusive table with their AM present. 🟡 Data-driven Measured against engagement, retention, activity, and net value after the event. If the uplift is not there, the spend cannot be justified. 🟡 Hybrid Mixing digital and physical. Online meet-and-greets with athletes, exclusive digital content, or interactive streaming sessions can deliver value without extravagant cost. 𝗢𝗽𝗲𝗿𝗮𝘁𝗼𝗿𝘀 𝘀𝗵𝗼𝘂𝗹𝗱 𝗮𝗹𝘀𝗼 𝗰𝗼𝗻𝘀𝗶𝗱𝗲𝗿 𝘁𝗵𝗲 𝗼𝗽𝗽𝗼𝗿𝘁𝘂𝗻𝗶𝘁𝘆 𝗰𝗼𝘀𝘁 For the same spend as one large event, you could run ten smaller, highly targeted experiences that deliver a stronger sense of exclusivity and personal recognition. 𝗧𝗵𝗲𝗿𝗲 𝗶𝘀 𝗮 𝗰𝗼𝗺𝗽𝗹𝗶𝗮𝗻𝗰𝗲 𝗰𝗼𝗻𝘀𝗶𝗱𝗲𝗿𝗮𝘁𝗶𝗼𝗻.  In some markets, high-value entertainment is either restricted or banned. Ignoring this is not only risky, it can destroy the very relationships you are trying to build if players feel uncomfortable being offered something that breaches local rules. To reiterate: VIP events are not obsolete, but cannot remain what they once were. The future is not about throwing bigger budgets at grand spectacles. It is about designing strategic, personal, and memorable moments for VIPs to never forget. If you can strengthen the bond and deepen engagement with your VIPs after an event, that's success, if not, your event is simply an expense.

Looking to hire a private chef? Most people focus on the wrong things: • Michelin star experience • Famous restaurant background • Celebrity chef status But those aren't the qualities that matter most. Here's what actually creates an exceptional private dining experience: 1. Adaptability They should pivot seamlessly between casual family meals and formal dinner parties. 2. Personality Match They'll be in your home daily. Cultural fit matters more than star ratings. 3. Organisational Excellence Menu planning, dietary restrictions, inventory management - these make or break daily satisfaction. 4. Discretion The best private chefs understand boundaries and protect privacy religiously. 5. Problem-Solving Skills When the fish delivery is late before a 12-person dinner, you need someone who stays calm and finds solutions. Experience is great. But these qualities determine whether you'll actually enjoy having them in your home. The difference between good and exceptional isn't just about the food... It's about finding someone who becomes an essential part of your household's rhythm.

Once a bond salesman, I now grow vegetables, ferment them, blend kale, and experiment with basil as an urban farmer. My mission? To inspire urban dwellers to embrace farm-to-table living—if just for an hour a week. I believe we should all feel connected to the source of our food. That’s why every workplace should have an edible garden. And here are a few more reasons... ✅ Builds Community: Sharing fresh, homegrown food fosters connection. Eating is universal—let’s make it communal. ✅ Promotes Health: Farm-to-table produce is nutrient-rich, encouraging better eating habits. ✅ Boosts Mental Well-Being: Move beyond decorative plants. Growing food engages biophilic design, nurturing minds. ✅ Drives Sustainability: Less food waste, fewer plastic wrappers, and reduced food miles benefit the planet. ✅ Supports Certifications: Urban farming aligns with LEED, BCA, and WELL, fast-tracking sustainability goals. By growing food, we cultivate community. By growing together, we grow as people. Ready to plant the seeds for a greener, healthier workplace? Let’s connect! 🪴 #UrbanFarming #FarmToTable #SustainableWorkplaces

"How do you build a year-round business around a fruit that's available just 3 months a year?" That was the question that caught my attention during MangoPoint's memorable pitch on Startup Singam. Most founders would see a seasonal limitation. The MangoPoint team saw an opportunity to innovate. What makes their story fascinating isn't just their growth - expanding to over 50 countries with 350+ global customers - but how they've created an entire ecosystem around a single fruit! Their approach is masterful: 🥭 Vertical integration: From working directly with Farmer Producer Organizations to running state-of-the-art processing facilities spanning 55,000 sq. ft. in Tamil Nadu 🥭 Product diversification: Moving beyond just selling mangoes to creating value-added products like mango butter, pulp, dried slices, and fruit bars - available year-round 🥭 Sustainability at the core: Solar-powered facilities, eco-friendly packaging, and traceability systems that let consumers know exactly where their mangoes come from With 200+ employees and a production capacity of 4,000 kg per day, they've shown how deep specialization can be more powerful than broad generalization. What I love is their clarity of purpose. While many startups try to be everything to everyone, MangoPoint understood that mastering one thing exceptionally well creates more value than doing many things adequately. They've essentially created the "farm-to-table" model for mangoes - controlling quality at every step from cultivation to consumption while generating sustainable livelihoods throughout the chain. 👉 For entrepreneurs, there's a powerful lesson here: Sometimes the most innovative business models aren't about inventing something entirely new, but about reimagining the potential of something familiar. Have you watched MangoPoint's episode? Make sure to REPOST this if you think this startup has potential! ♻️♻️ #startupsingam #food #agribusiness #indianstartups

🍄 Outdoor TOP VIP Caterings: Excellence and Challenges 🎖️ Overview Outdoor TOP VIP catering is a premium service designed to provide a luxurious and tailored dining experience for high-profile events. These caterings are typically hosted in exclusive outdoor settings like private estates, gardens, or event venues, often serving dignitaries, executives, and influential personalities. They demand attention to detail, exceptional quality, and seamless execution to create a memorable experience. Key Features of TOP VIP Outdoor Catering 1. Customization: Bespoke menus to suit the preferences of elite guests. 2. Premium Quality: Use of high-grade ingredients, unique cuisines, and high-end presentation styles. 3. Ambiance: Elegant setups with sophisticated decor, lighting, and entertainment. 4. Exceptional Service: Professionally trained staff with impeccable etiquette. 5. Attention to Detail: Ensuring every element, from food to decor, aligns with the event's theme. Challenges Faced During Outdoor TOP VIP Caterings 1. Weather Uncertainty: Outdoor settings are vulnerable to unpredictable weather conditions like rain, wind, or extreme heat, which can disrupt setups and guest comfort. Solution: Contingency plans such as tents, heaters, and cooling systems. 2. Logistics and Transport: Transporting high-quality ingredients, equipment, and decor to remote or unconventional locations can be complex. Solution: Efficient logistical planning and the use of specialized vehicles. 3. Power Supply Issues: Outdoor venues often lack sufficient electricity for lighting, cooking, and entertainment equipment. Solution: Backup generators and portable power solutions. 4. Food Safety and Hygiene: Maintaining food quality and safety in open environments is challenging due to exposure to heat, dust, and pests. Solution: Temperature-controlled storage and adherence to strict hygiene protocols. 5. Guest Expectations: High-profile guests expect flawless execution and impeccable service, leaving no room for errors. Solution: Rigorous staff training and pre-event rehearsals. 6. Coordination with Vendors: Managing multiple vendors for decor, sound, lighting, and catering can lead to miscommunication and delays. Solution: Centralized coordination through a dedicated event manager. 7. Timing: VIP events often follow tight schedules, making punctual service crucial. Solution: Detailed timelines and real-time communication with the team. 8. Security and Privacy: Ensuring guest safety and privacy is critical, especially for VIP clients. Solution: Hiring professional security personnel and implementing discreet measures. Conclusion Outdoor TOP VIP catering is a demanding yet rewarding endeavor. While challenges are inevitable, meticulous planning, skilled staff, and contingency measures can ensure a flawless and memorable experience for both hosts and their distinguished guests. Thank you