Your Opinion Counts! At Bailey Connor Catering we value our clients feedback as we continue to do our very best to provide our clients with the ultimate event experience. Upon the completion of each event we send out client comment sheets to ask the clients to rate our performance on a scale of 1 to 5: 1=did not meet expectations, 5=exceeded expectations. The categories include staff service overall, food, presentation, beverage and sales staff/coordination.
We catered a private "Lady Lunch Poolside" party for our client, Annette Pickett. Ms. Pickett rated us as a "5" in every category. She stated, "Thanks so much! Food was delicious and Amanda (server) was great!"
We catered an Open house for Ronan O'Malley's office and also received a "5" in every category. They stated "We were so pleased with everything! Being as nervous as we were to go with a new caterer, you put us at ease. It was beautiful!"
Elisabeth Weidner Lynch's wedding provided another opportunity to receive feedback on our performance. Elisabeth too rated us as a "5" in each category. She stated "Everyone said the food was wonderful. Thank you so much for all your help. I loved the pecan crusted chicken. Delicious."
Kathleen Laman Van Wagenen also provided us with her opinion of our service at her wedding. She rated us a "5" in every category and stated "Thank you so very much! Veronika and the staff were the best! The food and presentations were excellent!"
We catered a lunch for Serimax, a full service welding company. They dined on fresh asparagus sprigs wrapped in thin slices of Norwegian salmon and chicken Roma medallions (white meat chicken filled with fresh Mozzarella, sun dried tomatoes, garden fresh sage and imported prosciutto.) The facilities manager proclaimed "Jose (server) did a great job and everyone enjoyed the food."
At Bailey Connor Catering we strive to satisfy every client.
The Fresh Inspired Way to Cater Your Special Day. We hope you visit often to discover the latest and greatest trends in food, service and presentation. Bailey Connor Catering has catered events for over 18 years specializing in local and global mouthwatering cuisine. With a European flair of service Bailey Connor Catering is your choice for all things Bon Appétit!
Thursday, May 7, 2009
Past Events
The fruit station includes fresh seasonal fruit complimented with a variety of imported and domestic cheeses served with an assortment of gourmet crackers. Also, our live garden is a presentation of crisp seasonal vegetables served with our Chef's special spinach dip.
The bride and groom described the quality of our service as "unforgettable!"
Bailey Connor Catering is proud to have catered for Johnson Development, a housing development company.
Johnson Development invited real estate agents to a high tea in order to view their new developments and chose us as their preferred caterer.
The English tea was overseen by Mary Schnurr, our very own English tea specialist.
Mary brought in her collection of tea pots and imported tea from England.
Darryl Co.Open House (
Darryl & Co. a décor company that specializes in social and corporate events hosted an open house and introduced their clients to their new warehouse. We dazzeled them with our wonderful food
Our highly skilled team prepared the menu consisting of a mini-burger station, salad-tini bar and a cedar blank whole salmon garnished with fire-grilled fresh asparagus, mini-corn on the cob and seasoned red and green peppers. Darryl & Co. a décor company that specializes in social and corporate events hosted an open house and introduced their clients to their new warehouse. We dazzeled them with our wonderful food
Friday, May 1, 2009
Latest Trends
Stations and Mini Meals:
Because of the economy, clients are looking for value when they choose their caterer. As a result, according to Catersource magazine, new trends are appearing within the catering industry. Formal seated events are disappearing and being replaced with lounge-like settings. An overarching trend is increased interaction among guests and service staff. As a result, mini plates or any other unusual vessels to serve the food on; tasting bars are becoming increasingly popular. Having the service staff wear costumes at each station provides a fun atmosphere and entertainment that clients are looking for. Additionally, new trends also include changes within the food on the menu. We are suggesting to bring more value to the table, by using more inexpensive types of meat such as pork , flank steaks or hanger steak, to accommodate the tight budgets faced by many clients. Comfort foods that include modern ingredients, presentations and flavor profiles are among the newest changes to catering menus. New trends within serving include party rovers. These movable carts are capable of serving four different types of food. Once again, the biggest trend in 2009 is VALUE!
Because of the economy, clients are looking for value when they choose their caterer. As a result, according to Catersource magazine, new trends are appearing within the catering industry. Formal seated events are disappearing and being replaced with lounge-like settings. An overarching trend is increased interaction among guests and service staff. As a result, mini plates or any other unusual vessels to serve the food on; tasting bars are becoming increasingly popular. Having the service staff wear costumes at each station provides a fun atmosphere and entertainment that clients are looking for. Additionally, new trends also include changes within the food on the menu. We are suggesting to bring more value to the table, by using more inexpensive types of meat such as pork , flank steaks or hanger steak, to accommodate the tight budgets faced by many clients. Comfort foods that include modern ingredients, presentations and flavor profiles are among the newest changes to catering menus. New trends within serving include party rovers. These movable carts are capable of serving four different types of food. Once again, the biggest trend in 2009 is VALUE!
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