. Mistakes to Avoid for F&B Events | Meetings & Conventions Asia

Mistakes to Avoid for F&B Events

M&C Asia speaks to hotel chefs to find out what are the essential factors that make F&B planning and services exemplary. 

Soren Lascelles, executive sous chef, Grand Hyatt Singapore
Our focus is more on the positives rather than avoiding mistakes. In every event that we create, in every menu that we craft, in every dish that we serve, we care for and respect every single person and ingredient at work. We never lose sight of what we can provide to our colleagues, our clients, our community & our environment - this goal help us to present memorable and unique events every day."

Stefano Di Salvo, executive chef, JW Marriott Dongdaemun Square Seoul

  1. Never say no, only when absolutely necessary
  2. Inconsistency - guests notice when something is different
  3. Timing, always meet guest expectation
  4. Hot food hot, cold food cold
  5. Incorrect bill
  6. Wrong communication and set-up/ layout, stick to the plan and make sure it is not complicated for the guest

Gary Lim, executive chef, Park Royal Kuala Lumpur

  1. Not making improvements from past experiences
  2.  Unprepared for an event - no coordination between the culinary and banquet team
  3. Assuming that every taste bud is the same. What suits one person might not suit another
  4. Not tasting every dish before it is served
  5. Not requesting for a client's feedback and comments after an event to make room for improvement
  6. Lack of communication and understanding between the hotel and client
  7. Inconsistency of taste and quality of the food and beverage

Chef Alain Allaire, culinary director, W Hong Kong

  1. Not being flexible. These days, a lot of people pretty much know what they want to eat when they go to a restaurant (kitchen must be flexible to please the guests) 
  2. Delivering food to the table when one dish is not ready (instead, apologise for the inconvenience and assure the table that the food would be served in minutes) 
  3. Trying to save costs instead of focusing on quality (don't try to save money, guests will not come back if the quality is not there)
  4. Having a complicated menu (complex menu can be confusing for the guests)
  5. Not having a menu that offers variety (must have vegetarian items on the menu)
  6.  Allowing staff to sell the menu without adequately training them
  7. Failure to have a specialty drink menu (even if you don't serve alcohol, there are opportunities to please the guests)

Chef Alessandro Molini,The Westin Resort Nusa Dua, Bali

  1. Lack of communication between service and kitchen
  2. Not enough planning for an event
  3.  Lacking in knowledge and training of both kitchen and service staff
  4. Not being sensitive to the importance of value for money to the guest
  5. Not having a back-up plan in case something goes wrong 
  6. Not listening to comments and feedback
  7. Not being curious of what others are cooking