Much Ado Catering 2008 - 2009 Vision Davidson College Catering's vision is to become one of the top caterers in the greater Charlotte area and among colleges and universities in this region of the country. We will strive to earn this reputation of excellence so when the words "Davidson College" are spoken, one of the top comments about the college refers to its superior catering and the department's impressive level of sophistication and class. We will also strive to become a highly sought after service, creating an urgency and excitement for customers to book in an event with this department. More important than securing one hundred percentage of the business on campus is knowing a perspective customer is disappointed and resting uneasy because the catering department was unavailable to accommodate their event due to our popularity. When people speak of the "Davidson Experience" they will include catering in that statement of excellence.
Strategic Goals
Continue to develop our image as a department of excellence Keep the “Much Ado – Davidson Catering Group” Logo circulating and stressed on all correspondance Continue to market the exceptional product we offer on campus possibly through sales promotions, sample days for our main customers and a food tasting introducing the latest new menu items offered. Develop a campus newsletter that highlights our department and dining services. Continue to update & change menus, uniforms and equipment to match current trends and develop our own signature menu items Change “Much Ado About You” gifts to match what sold most last year and work on new ideas for our products. - INCREASE EFFICIENCY TO LOWER COST & INCREASE SALES:
Train staff – move our service to the next level - Create and offer training course for every employee. Continue to pursue training wage for temporary wait staff and require all temporary employees to pass a service test to be eligible for shifts requiring table service – develop trainers
- Provide educational seminars for full time staff to advance their knowledge of the traditional basic food & service practices, as well as the hottest trends. Conduct these seminars quarterly.
Begin to work more with the EMS System for reservations to become more proficient with handling catering orders. Continue to restructure layouts and add cabinets/shelving where possible for kitchens on campus – add par stocks on site Restructure and tighten inventory of consumables – assign this to a manager dedicated to this area. Change, update and install features to improve our banquet rooms. Work to maintain a competitive price on all services and menu options while keeping in mind our primary customer - EXPLORE NEW CUSTOMER OPTIONS:
Research options available and policies involved in providing services to off campus customers
Implement a Recycling Program
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