Evaluating functions and events

Evaluating a Function or Event

Before an event, it is crucial to conduct a pre-event assessment to formulate an understanding of what is expected.
This involves understanding the organisers’ aims and objectives for the event and how the food and beverage offering can meet these needs.
Important considerations include the type of event, the number of guests, and any specific dietary requirements.

Throughout the event, staff should be vigilant in observing the guests’ reactions and satisfaction levels as this can give an immediate insight into the success of the functions and service.
This could include assessing whether guests are happy with the timing and pace of the service, whether the food and drink are satisfying and meet expectations, and whether the overall atmosphere is suitable for the event.
It is also key to observe and evaluate the team’s performance noting their efficiency, how well they are working together and their interactions with guests.

After the event, a post-event review should be done to gather information and evaluate the outcomes.
Any complaints or issues should be logged and discussed with a focus on problem-solving and improvements for future functions and events.
Feedback should be collected from both guests and staff. Customers can shed light on the overall satisfaction and staff can add insights into the processes and possible areas of improvement.
Sales data, such as number of drinks or meals sold, can provide an objective measure of the event’s success.
Record and analyse any spoilage or waste, as this can indicate if portions were too large, if food choice met guests’ preferences, or if there were any issues with food preparation or storage.

The key goal of evaluating functions and events is the continuous improvement of service and guest satisfaction.
Take away learnings from each event and apply them to future functions. Every event is a potential learning opportunity.
Regular team discussions and evaluations can help foster a culture of continuous improvement and ensure a high level of food and beverage service at all functions and events.