I had daily feedback sessions with the hotel, and food was often on the agenda. For those that came to the feedback session, you will have heard me repeat this already but just to give this feedback to you on the forums too, the rolling buffet was very much experimental for the hotel this year. UNfortunately, trying to cater for 800+ people on a made to order menu simply has far to many operational over heads. Last year the chef was under immense strain and collapsed as a result. The operational aspect of the food offering ultimately remains within the remit of the hotel and I cannot influence that as the Venue Liaison. What I can do is try to influence the price and the actual food offering. My goal with the hotel has always been to try and find a nice balance between the junk and quick and easy style food that our demographics appear to prefer, and a price that is value for money. The hotel wanted to deliver this in the buffet which would mean that both food is available on demand and quickly, whilst reducing their operational strains, and also delivering the value for money.
On the most part, I felt it was dealt with well, but it had teething issues, and were we to return next year, this is something that would once again come under the microscope. As it is, with the new hotel, the process will now start over, but I feel confident in what they will be able to offer - including fresh fruit, yoghurts, cereals, toast etc.. as well as the fried foods, for breakfast!
Exciting times ahead.