The Black Tie Experience — No Matter What You Eat or Don’t Eat

Eating at a Meeting Podcast Episode 91

Smiling man with glasses sitting tall in is black tie and jacket.The Black Tie Experience — No Matter What You Eat or Don’t Eat

Bob Pacanovsky knows catering. He also knows customer service. With 25+ years of experience in the hospitality industry, he is going to chat with Tracy about how both Service Excellence and Hospitality are needed to separate yourself from your competition, especially when it comes to serving food and beverage at events and meetings. His expertise helps planners, caterers and organizations improve the skills of the staff, retain and earn new customers and improve the bottom line.

What do safe, inclusive & sustainable food and beverage experiences look like to you?

That all guests are treated to a first-class experience, no matter what they are eating, or can eat. And that the entire staff knows how to deliver this experience and they become knowledgable to the food preferences of all their guests.

Do you have an example of a situation that negatively effected you and/or other individuals or groups’ food and beverage experience?

I don’t have an experience that has affected me but as the former owner of my own upscale event/catering company, I wanted to make sure that all my staff knew not only the menu items we were serving but the guests that were requesting these items so that their experiences would not be negatively affected.

What do you wish people knew about what you do?

That I speak and train companies on delivering that first-class (or Black Tie) Customer Service Experience that I believe is lacking today in our economy.
And that I also have a comprehensive Dining Training Services Program that will help improve the skills of the staff and the retention of your customers.

What is a best practice you use/or have seen to create safe and inclusive F&B experiences?

It’s being proactive with all your guests, rather than reactive (or doing nothing at all). Meaning- it’s knowing who is requesting the special meals and making contact with them ahead of time to assure them that their needs will be taken care of.

It’s making sure that there are menu cards that list any allergies, etc.

It’s training the staff so that they either know what is on the menu or that they know who to talk to to find out those answers.

What is your favorite food and your favorite drink?

My favorite food – Pizza- usually the ones that I make though (the first business I opened was a pizza restaurant)
My favorite snack is – Sea Salt & Pepper Chips
My favorite drink- Iced Green Tea with some honey)


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