Why Lunch ?

Replies to This Discussion

Permalink Reply by Brandon O'Dell on August 18, 2008 at 9:39pm

In my "country club days", it was common for large group business luncheons to offer multiple courses, but even in those cases, my staff guided them toward more conservative "luncheon" fare. Desserts were always sorbets or other light desserts, and entrees were portioned more appropriately for lunch.

We did occasionally get parties that insisted on heavy lunches, but rarely did they go against our recommendations.

One thing I don't miss though, is coordinating the service of cheese souffle to 200 impatient blue hairs!

Permalink Reply by Keith Bernhardt on August 21, 2008 at 10:35am

BRandon--

And hoping the souffle doesn't "fall" !

KB

Permalink Reply by Debra Straka on August 27, 2008 at 1:39pm

Hotels & country clubs do prefer to upscale as their reputation is on the line (it is not always a matter of price - we can do prime rib sandwiches as a very nice upsell), but clients and members also want to treat their guests to something other that tuna salad or a burger-it lets them look successful.
Of course we have found companies cutting back in this economy, so that soup/sandwich lunch may be right around the corner.

Permalink Reply by Keith Bernhardt on August 27, 2008 at 1:50pm

Debra,

Thanks for your perspective. Most of what I have seen thru the years were in hotels.
It was just something that I had always wondered about.
Like I said in my original post, the lunch productions don't bother me. It was only a curiosity thing.

Thanks again.