I’ve sat on both sides of the table. Before I started The Event Bar, I was the Catering Sales Manager at Hilton Los Angeles Universal City. And that changed the way I plan every event.
When you’ve worked inside a hotel, you know exactly what a hotel can offer, and what it can’t. You know how the structure works: who makes which decisions, how the catering office runs, how a BEO gets built and what the software actually looks like on the other side of the desk.
A planner who has never worked in a hotel doesn’t really know that. It doesn’t matter how many years of experience she has. If she’s never sat behind that desk, she’s only ever seen the hotel from the outside.
I’ve sat on both sides of the table. I know exactly what a hotel can offer, because I used to be the one offering it.
For you, that means fewer surprises. I know what to ask for, what’s standard, what’s negotiable and what’s simply not possible, before we ever sign a contract. I speak the same language as the catering sales manager and the banquet team, so things move faster and problems get solved before you ever hear about them.
And after all these years, I still have a relationship with most of the catering sales managers at the venues I love. That’s the kind of thing you can’t learn from the outside.
BTW, WHO’S PLANNING YOUR EVENT? #THEVENTBAR
