Corporate dinners are an important event for many organizations, a moment in which business mixes with networking, conviviality and relationship buildingThese events, which can range from simple informal meetings to gala dinners, often involve significant investments in terms of time (for the organization) and economic resources. Why do companies continue to spend so much on corporate dinners and, putting ourselves in the shoes of a restaurateur, how do you retain such a customer?
THE DOUBLE VALUE OF COMPANY DINNERS
The answer to why organizations spend so much on corporate events and dinners lies in the value that these opportunities bring at a business and engagement level (engagement) of people. When the event is aimed at customers and/or suppliers, it becomes a strategic tool to consolidate relationships, to show appreciation and to strengthen mutual trust. It is an opportunity to dialogue in a less formal context than usual, creating a favorable climate to discuss business or to consolidate collaborations.
Company dinners with employees, such as the typical one at the end of the year, are instead a moment of aggregation and recognition within the organization. In December, in particular, the company dinner is an opportunity to reflect on the successes of the past year and to convey a sense of belonging and gratitude towards the teamIt is a symbolic event: the company wants to appear united and close to its collaborators, eliminating the distances between people and the hierarchical constraints still present in many situations.
HOW TO ORGANIZE A WINNING CORPORATE DINNER: THE RESTAURATEUR'S POINT OF VIEW
Organizing a large company dinner, especially during the Christmas period, is a considerable challenge, because it's about welcoming tens, sometimes hundreds of people, ensuring an experience that reflects the importance of the event. Every detail, from time management to the culinary proposal, must be thought out to meet the expectations of a demanding public, while maintaining the economic and operational sustainability of the restaurant.
FIXED MENU OR À LA CARTE?
One of the first aspects to consider is the type of proposal. Opt for a fixed menu, rather than à la carte, It represents a strategic choice, or often a forced one, for various reasons. This formula not only allows you to accurately predict costs, but also facilitates the management of the kitchen and preparations, minimizing waste. A well-designed fixed menu based on quality ingredients and dishes allows you to propose a correct gastronomic journey, able to satisfy every type of audience.
HOW TO STRUCTURE A MENU
Especially in winter, it is ideal to choose dishes that transmit warmth and create a welcoming atmosphere, without being excessively heavy. In the cold, dishes can be richer than summer ones, but the real goal of dinner remains the pleasure of company, do not satiate to the point of extinguishing the desire to converse and have fun. Therefore, the chosen menu should aim for the right balance between taste and lightness, avoiding overly elaborate dishes that could slow down the service or weigh down guests, especially if they have to go back to work the next day.
BEWARE OF INTOLERANCES AND SPECIFIC DIETS
Beyond the fixed menu, it is important pay attention to any food intolerances or specific requests. More and more people follow specific diets or suffer from allergies, and a restaurant that knows how to accommodate them achieves satisfaction and a real competitive advantage. This does not mean turning the menu upside down, but rather foreseeing alternatives already in the planning phase, so as not to be unprepared. Showing care and attention towards each customer strengthens the image of the restaurant and helps create an inclusive image, which people like and is good for business.
THE THOUSAND USES OF PINSA IN A COMPANY DINNER
Among the innovative proposals that can enrich a company dinner, the pinsa stands out for a series of characteristics that make it ideal in this context.
A VERSATILE PROPOSAL, FROM APERITIF TO DESSERT
One of the most interesting aspects of pinsa is its ability to be used in many different ways within the same dinner. The mistake to avoid is to believe that pinsa is a “variant” of pizza and therefore can only be offered as a main course. It is not so.
For example, the pinsa can be served as finger food during the aperitif, capturing the attention of guests with a product that, although widespread, is not yet known to everyone. The charm of proposing something new and modern, without straying from the local culinary tradition, is a strong point that can make the difference in the overall success of the evening.
The pinsa is also suitable for become an unexpected dessert. How many times have you eaten a sweet pizza? Maybe never, and that's where its potential lies. Sweet pinsa can become the final twist of the dinner, a dish that surprises with its originality and ends the meal on an innovative note. Offering a pinsa with sweet fillings, perhaps based on fruit or light creams, adds a touch of creativity without upsetting the guests' expectations, and above all without weighing them down.
Pinsa can be the star of the dinner, but its versatility makes it perfect in other roles too: as an alternative to bread, for example, or as a transition dish between one course and another. This makes it a strategic choice for restaurateurs who don't want to appear banal.
A LIGHT AND TASTY PROPOSAL
In a company dinner, where the goal is conviviality, lightness becomes a primary objectiveThe pinsa has a lower calorie intake than traditional pizza, thanks to its flours, hydration and long leavening.
Considering that many company dinners take place during the work week, it is essential to offer a proposal that does not interfere with work performance the next day. The pinsa, with its lightness, allows guests to enjoy the event without guilt or drops in professional performance.
THE SPEED OF PREPARATION
We have repeated several times, in these virtual pages, that one of the strong points of pinsa is the speed of preparation, especially if you start from pre-cooked artisan bases. This also makes it a perfect choice for corporate events, where service times are of the essence and impromptu requests are the order of the day. Its very quick preparation allows in fact to respond quickly to any unexpected or last minute requests.
