When a customer makes an enquiry, you need to negotiate back and forth and iron out all the little details before the all-important site visit. This is the moment where the customer steps into the space and tries to think, “Will this work for my catering Melbourne event?”
Even if it’s a small cocktail party for 40 of their nearest and dearest, or a conference of 500 professionals, either way this is your chance to book your venue hire in Melbourne space.
You must know your brief on catering Companies. It’s important that you put the effort in and make sure that the space is ready with the required seating arrangements before the customer turns up. It’s a site inspection after all; there’s no point standing in the middle of a room and saying, “Well, we could do this, or that.”
It’s important to set the space up how it would look for the customer’s event, so they can picture themselves in that space.
There’s nothing worse than a venue with long banquet tables when the customer only wants to book a cocktail style event. Some like to picture a wedding on round tables. Either way, the client might struggle to engage emotionally then it sets the wrong expectations.
Often the customer doesn’t really care about the new light fixtures, or the door knobs. You need to keep things concise and focus on the details that matter to the customer’s specific event.
Think about the special things. The customer might see you over your competitors because of your AV capacity or your pillar-less room or maybe the breakout/outdoor spaces. Think about how the best venue hire in Melbourne needs to sell because every venue sales team has a special they run through, so it’s important to find out why the client might choose you.
People switch off, so you must sell your catering Melbourne idea. Identify unique selling points that are relevant pieces to the customer’s functions. Take a look at the multiple bars and the location of the bathrooms, or maybe where an arrival table might be located for conference registrations.
You must tailor the experience to the event and the client and relate to the needs of the customer. One example might be that some clients want and open bar, while others might want a cash bar. Are there enough bars available for people to order drinks without waiting in line? Most clients only have a limited amount of time so they might need to squeeze in multiple venues in one visit, so they want to know what’s relevant to them, straight away.
Most catering companies will have a copy of the floorplan or a menu available and offer it, but it shouldn’t be forced into their hands. Only use it as a reference material for discussion.
Be aware of the parking situation. How many times have you been flustered and ended up $30 short because it took 20 Hotels offering valet parking? Many customers feel that the welcome is a huge part of the experience, so if you don’t have valet parking, at least offer tips on where it’s best to park, or perhaps provide warnings about time restrictions for parking. It makes the whole process so much easier, stress-free, and gets your visit off on the right foot.
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