May 10, 2010

Gift Baskets

Posted by Chef Victoria under Caffè Victoria, Catering by Victoria | Tags: , , , , , , , , , , , , , , , , , |
Leave a Comment 

Thick, fudgy Walnut Brownies are just one option to include in a gift basket.

Just adding another service to our repertoire, customized and themed gift baskets.

Gift basket of goodies for the Colorado State University Equine Surgical Center, as a “thank you” from one of their large animal patients.

This THANK YOU isn’t for everyone and every circumstance, but very apt for those special in your daily life.  The next time you experience the joy and comfort in working with a true professional, or when you have received the exceptional service of an outstanding colleague, or the next time you need to thank a special client, supplier, or service provider, consider sending them a basketful of gratitude.

We’ll help you accomplish your goal of thanking certain people with a thoughtful, usable gift. With a little bit of information and insight, we’ll create a relevant gift from you.  When they enjoy the delicious sweet and savory snacks, coffees and teas, fresh pastries, healthy treats, jams, jellies, sauces, mixes, picnic baskets, and so on, they can’t help but reflect on your kindness and thoughtfulness.  A gift such as this will be memorable and relationally building.  If you want to make a positive impression, this is a fine way to do it, and it is literally, just a phone call away. (970)686.5005  We’ll deliver it, or we’ll SHIP IT!

 

November 28, 2009

Stand out. Stand above.

Posted by Chef Victoria under Catering by Victoria, Uncategorized | Tags: , , , , , |
Leave a Comment 
Hospitality is the act of generously providing care and kindness to whoever is in need.

The catering industry is competitive, and this market is filled with many “wanna bes,” how will your clients pick a great caterer, or how do you set your company apart from the others?  I’ll share some insight into our experiences.

We have been in the catering industry for over 8 years, but professionally for over 4 years.  Every year we see a growing number of repeat customers, and every year, despite a challenging economy, we have witness double digit growth in our catering sales and services.  Why?  What are we doing right?  Here is a four step process.

1.  Prioritize.  Every catering job, no matter its size, scope or menu is our top priority.  We want that customer to be satisfied yes, but truly, we want more than that.  We align our staff, services and menu in such a way for our client to give them what they seek.  Sometimes, it is helping them recognize just exactly what that is.  Our clients come to us for our expertise, and we seek never to fail them.  So we look at every catering job as an opportunity to showcase our talents, to market our company.

2.  Plan.  We work within a budget.  Whether or not our customers admit it, they have a budget.  Whether or not they fully realize what that is, they eventually pinpoint it.  The bottom line on budget is our client will at some point evaluate what they spent and what they received in exchange.  Our “product” MUST be viewed as valuable.  Did our customer get his money’s worth?

Here’s the rub.  It is our job to identify their budget.  Sometimes a customer will come straight out with their budget in dollars.  A lot of times they won’t.  Regardless, we must have a realm to work within, or all is lost.  Either the extra expense comes off our profit, or the client overspends, and they are never happy if that is their lot.  Asking questions is the quickest and most efficient manner to determine a budget.  I like to clarify what is most important to our clients.  Do they desire ease and convenience?  Is the quality and deliciousness of the food most important?  Those two areas of service are the most important aspects of identifying their budget.  Keep in mind, just because a client “wants” something, it does not mean that they  “get” it.  Be honest with them about the expenses associated with the services, and let them be the boss when it comes to expanding their bottom line.

3. Perform.  Be on time.  Be prepared.  Look sharp. Give them EVERYTHING you promised and even a few sparkles more.  Because I guaranty that if they have worked with caterers before, this will be a new, and delightful difference.  Not only will they notice it in stark contrast, they will tell their inner circle.

4. Wash. Rinse. Repeat.

One final note.  Not everyone who wants your services gets to have you as their caterer.  Sometimes a client’s budget is not realistic.  Sometimes their demands are unreasonable.  Remember that sometimes the very best thing you can say to a potential client is, “No, sorry.”  We have all had the client that we wish we’d had the guts to be honest with, and said those very words.



 

March 23, 2009

Sweet Sentiments

Posted by Chef Victoria under Catering by Victoria | Tags: , , , , , , , , |
Leave a Comment 

This past weekend, we participated in a surprise 70th birthday party.  It was certainly a highlight of my week.

I was contacted by a local professional who wanted to do something special for his wife who would be celebrating a milestone birthday.  He called to gather some information about our catering services in order to make a decision about how best to distinguish the birthday.  He’d thought about gathering their friends and going out to dinner to a nice restaurant.  He’d never actually worked with a catering company before.  When he called and told me about his considerations, I suggested that we meet to talk in greater detail about how we might be able to help him.

When we met, I felt excited about helping him show his wife a special time along with  their closest friends.  They would all be in on the surprise and his son’s who lived nearby would help us pull off the deed.

We talked about menu, decoration, details….  We talked about budget and cost, china, glassware and linens.  We planned a special birthday cake, it had to be her favorite, of course.  “Not a problem,” I told him.  “You can relax about things on my end.   I will see that everything is perfect.  All you need to do is take her away from the house while we set it all up.”

When the time came, we pulled up to the house, and met his son who was there to let us in.  Setting a table, with linens, china, silverware, candles and fresh cut flowers was completed.  Then we setup the cocktail table in the living room with a platter of beautifully displayed antipasti, accompanied with crostini.  Plates, cocktail napkins and shiny forks were at the ready.

Specially selected wine was opened to allow it to breathe and the wine glasses set nearby.  Guests would be able to help themselves while they waited for the guest of honor.  Nearby, the inviting angle food cake was placed on a crystal pedestal.  It was layered with fresh, juicy strawberries and light whipped cream.  This was her favorite cake…details.  The buffet was set with a coordinating overlay and the necessary catering equipment.  Sternos were lit and water pans filled.

The salad was dressed and tossed and placed on the buffet.  The Cambro (temperature controlled food carrier) was popped open.  A pan of elegant potato purée with wild mushroom ragout was assembled and stationed in the chafer.  An herb roasted beef rib roast was place on a cutting board to be carved.  It had been cooked perfectly to medium rare with those nice crusty ends.  The cut beef was layed asthetically into an insert pan, the au jus poured over it and freshly minced parsley was sprinkled.  A dish of zippy horseradish sauce was unveiled and set close by.  Sweet cream butter pats were snugged next to the freshly baked sunflower wheat rolls.  Deatils.

I surveyed the setting.  Water glasses were filled and placed on the dining table.  Candles were lit.  A quick glance around the room reminded me to set a pair of crystal salt and pepper shakers on the buffet.  Again, was everything as it should be?  Oh yes.  It was lovely.  It smelled delicious, warm and inviting.  This scene would be the Greeter of their guests who were due to start arriving in 10 minutes.

Secretly I wished I could stay.  I wanted to see her surprise, her delight.  I wanted to see him beam and he lavished love on his wife in the generous gift.  But of course I couldn’t.  We had to go, take our van and our equipment away, leaving no trace that might give the surprise away.  Tomorrow I would look forward to hearing all about it when I came to pick up the equipment.

These are some of my favorite ways to serve.  I get great joy from helping people realize their vision for their event.   It is important to me to capture their vision, making it my own.  The details cannot be overlooked.  The details are precisely what will personalize it; what will make it theirs.  If I were hiring a professional to perform these serves, I would expect no less.  Consequently, these customers always get my very best.   And that is not something that I put on their invoice…it’s just a given.

When I spoke with the man the following day on the phone, I could hear the smile in his voice.  “She was so surprised.  Everything was delicious!  You didn’t miss a detail.”  (!)

 

March 20, 2009

An unappreciated customer…

Posted by Chef Victoria under restaurant | Tags: , , , , |
Leave a Comment 

As a caterer and restauranteur, we probably don’t go “out” to eat as much as the average family. But we do go out about once a week.   It helps me keep tabs on what other restaurants are up to.  It helps us stay fresh and aware, and it gives me a needed break. Here’s something that really happened to me.

There is a local chain of “hole in  the wall” type burritos joints.  We happen to have one of these in our town.  Not a national chain, but a local franchise.  Recently, this restaurant decided to have a special on their burritos and offer them at a greatly reduced price, for one day only.  They classified this promotion under “customer appreciation.”  With a simple hand-written sign on the door, fitting for their establishment.

Now, don’t get me wrong.  The food they serve is yummy.  It is simple food, but it satisfies a craving I get now and then, for slow cooked meats, fresh salsas, and the rest, all wrapped up in a tight big package.  We were happy for the opportunity to be appreciated as their customers.

When we approach the counter to order, I noted that I’d expected more of a line when we arrived.  Not the case.  Perhaps we had hit it just right.  We greeted the line worker.  Not much inflection or event a hint of excitement to see us.  Wow.  We moved along down the line as they prepared our burritos by asking what type of meat, beans and salsa we preferred.  And then I identified a serious, almost gloomy cloud that hung about.  I mouthed the words to a young lady wrapping my burrito, “Is he grumpy?” as I nodded my head toward the owner, as he was turn around and unable to see me.  Her eyes flashed, but her mouth uttered no sound.  My husband asked her if they’d been busy that day.  She said not especially.  Ah.  I’m sure my face had an expression of thoughtfulness.  I wondered why.   Had it not been promoted?  Was it just the regular customers coming in that would have been coming in regardless of the promotion?  Had they simply found out about it as they entered the store, and realized they’d scored?

I wanted to support his business, all the same.  Those who work, or have worked, in a restaurant, know it is some of the hardest work  man can perform.  It’s a strain mentally, and physically for sure.  It is vast and unpredictable.  The hours are long.  People get grumpy.

The owner was clearly grumpy, and as he worked to ring up our tab, while we added some bottled beverages and dessert to our order, he showed little appreciation to our being there.  Instead, I felt “unappreciated”, a bother, really

Will I go back?  Maybe.  But I can say, this was all the wrong way of showing your customers you valued their patronage.  The last thing I left with was not that I was in a hurry to come back and see them.  And that is a  shame.  What a missed opportunity.

We try hard to appreciate our customers always.   Please make a point to let us know if you ever experience discourteous service in our establishment.   Your feedback is always welcomed and valued.  This is key to our business success and a lengthy relationship with you and our other appreciated customers.  Thanks!
 

February 23, 2009

We’re holding on…and loving our customers!

Posted by Chef Victoria under Caffè Victoria, restaurant | Tags: , , , , , , , , , |
Leave a Comment 

Have you visited Caffè Victoria lately???

Cream cheese icing slathered on freshly baked cinnamon rolls.

Cream cheese icing slathered on freshly baked cinnamon rolls.

We are experiencing a wonderful flow of new and regular customers coming in to visit us on the weekend.  Business is good.  Our Giant Cinnamon Rolls have been selling out on a daily basis, and our specialty coffee sales have doubled since last summer.  That’s quite a feat in this economy.

I think this in large part to the excellent staff we currently have. Out front, we have experienced waitstaff and we have the addition of a cashier and barista.  If you haven’t met Dorothy, please say “hello!” to her the next time you’re in.   Our kitchen is operating ultra smoothly, finally, after 3 years of fine tuning and tweaking.

Perhaps it is the fact that we use supreme ingredients for the made-to-order omelets we serve?  Fresh.  You can taste the difference!  Our Chef Alexander does do amazing things with the omelets.  He is quite skilled now, after working for us since we opened in August 2005.

Maybe it’s the fact that we have really, very nice customers. Our customers are happy people, and when they leave, sometimes with a box of baked goodies in hand, they leave satisfied and happy.  We love them.  Many have been coming in for years.  Some just found us, and they swear they’ll never go anywhere else!  But I think the thing that they all have in common is the appreciation for delicious food and the perceived value they experience when they come in.

Watch for our daily specials designed for you to enjoy.  Dorothy is concocting some fantastic specialty coffee beverages that will help you to wake up and make the most of your weekend.  And coming in March,  we will be adding new menu items, including some cost-saving selections, to enable us all to start with the most important meal of the day.

allegro-logo1We want everyone to have a very pleasant and enjoyable time when they visit us at Caffè Victoria.    As always, we welcome your feedback, and appreciate your business.  Feel free to leave us a comment here, or visit with us in person at the caffè.

Life is too short to eat bad breakfast!


Caffè Victoria is located in the heart of Windsor Colorado, at 13th & Main Streets.  Breakfast is serve Saturdays & Sundays only 7a.m. – 1p.m.

For more information about our Caffè or catering services, please visit us!