The Encarta World English Dictionary defines catering as, “to provide what is wanted or needed in a particular situation or by a particular group of people; to provide food and drink for a social or business function” (Encarta Dictionary, letter C.) Catering an event is something that is very important, not only within the job, but throughout the process of training. In fact, without proper training, one may lack set of skills that can stop an individual from achieving success at customer satisfaction and their overall job. Spuntino Catering definitely takes initiative in providing appropriate training but guarantees customer satisfaction in regards to their service.
Spuntino Catering brings old know-how, tradition service to South Florida. By offering a European style of full size catering services, Spuntino Catering is able to work many events, such as, weddings, social and charitable events, and corporate functions. Their main specialty is Italian food but can also prepare a more European menu if that’s what is desired by their cliental. They began this operation under the restaurant Tiramesu in 1998. Their department has grown due to the growth of Graspa Group’s ownership of restaurants. Now, Spuntino Catering is affiliated with Van Dyke’s Café, Salumeria 104, Pasha, and Segafredo. Due to the increase in demand, Spuntino Catering was officially launched in 2004.
Spuntino Catering has a lot to offer and truly cares about their cliental. With a motto like, “We are food people. It’s what we do. It’s what we love. So sit back, dig in, and enjoy” it’s expected that their food quality leaves the complete satisfaction with guests and patrons. Simply because customer satisfaction is achieved the question still remains: what about Spuntino Caterings’ employees? Are they filled with complete satisfaction? The answer is yes.
Carlo Donadoni brings years of authentic Italian culinary expertise to Spuntino Catering as Spuntino’s executive chef. Donadoni’s talent stands out through his creative menu planning, be it an intimate gathering for ten or a bountiful festival for a few thousand. Already known for his master techniques in bread, pasta, and pizza dough preparation for the company’s
sister restaurants Tiramesu, Spris, and Segafredo, his new position makes him the top choice for South Florida’s private events.
Born and raised in Milan, Italy, Carlo Donadoni trained in his native land and received his Italian professional chef’s certificate from the Istituto Alberghiero Ponte di Legno, located in Lombardia, which is in North Italy. In 1997, Graziano Sbroggio, Graspa Group’s creator and owner, hand-picked him personally to be the head chef of Tiramesu restaurant, located on Lincoln Road. Years later, Donadoni became co-owner of Spuntino Bakery and Spuntino Catering and has been since 2004.
Like Carlo Donadoni, many employees have been trained and educated in Italy. Graziano is an Italian native himself and extends many forms of tactics to increase employee skills in catering in order to increase their knowledge about their work field and gain the comprehension they need to be successful. The same goal for employees is also achieved here in the United States. Spuntino Catering hiring is done through Graspa Group’s human resources department manager and executive, Jennifer Chevelier. Jennifer conducts all interviews and handles all direct hiring for Spuntino Catering. After the hiring process, Spuntino Catering has two ways in which they offer proper training. One is through education. The other is through hands on experience.
Training courses are provided in Italy, as well as in the United States. Spuntino Catering offers International hiring. To further explain, Spuntino Catering accepts International Visa’s. All hiring located in Italy is done through Graspa Group’s programs and current associations through certain restaurant chains. Because of this, Graspa Group has provided training courses to further educate all employees, even if they are overseas. Service quality is something that is imperative to Spuntino Catering and by providing emphasis through international training courses, employees are able to gather knowledge that has helped the demand in Spuntino Catering grow. All overseas training courses are paid for through Graspa Group, but proof of early culinary education, which is inspected throughout the hiring process. Once an employee passes inspection and their credentials are
approved, free training is provided before coming to the United States. Training includes but is not limited to: learning proper etiquette, speaking/language skills, serving skills, and culinary basics.
Those located and hired in the United States go through a similar process. After proof of background knowledge is provided, whether it’s through culinary school or work experience, those hired will receive orientation and training courses that will teach the ways of Spuntino Catering. Spuntino Catering wants to provide the synchronized service from all employees. In order to achieve that, all employees must go through proper training and education courses before actually serving an event. Those who have completed the courses or have prior training begin getting hired for social events.
Walk-ins are accepted in Spuntino Catering. If an individual gets hired without the courses provided, high recommendations and references are expected to be presented. Normally, big social events such as, Sport game parties for the World Series and FOX Sports, Conventions, and Art Basel events, call for walk-in hiring. Students and student training programs are also offered at Spuntino Catering, especially when walk-in hiring calls are casted. Spuntino Catering mainly works within company hiring for events and collaborate with schools and certain cliental that offers employee services. Internal hiring is done through sister companies like Van Dyke’s Café, Tiramesu, and Salumeria 104. This is mainly done for out of state catering events that call for great service and expertise. Internal hiring is temporary and used because most company employees have gone through Graspa Group’s training programs, education, and facilities so service issue is never a problem. But, just in case, a mini class on what is to be expected throughout the out of state trips are provided where demonstrations of service and review of menus are displayed. Spuntino Catering’s preference though is in direct hiring, for all occasions.
Spuntino Catering training is done through group training but one-on-one training is also offered, especially with the cooks. Most servers who need one-on-one training are appointed one server and begin going over protocol, safety and regulation codes, and have serving skills taught for upcoming
events. This is done a month in advance. Training lasts for 2 weeks, maximum. The remaining two weeks, the trainee will be evaluated and tested on what they’ve been educated on.
The selection of candidates for mentoring is done through a variety of tactics. Longevity within Spuntino Catering is acknowledged. If an employee has been associated with Spuntino for a long time (years), the mentoring position is given. Longevity calls for experience and great skills. If one has remained in Spuntino Catering for years, it is expected that it’s because said individual has provided Spuntino Catering with immense service and is shown gratitude towards their position. Longevity isn’t the only thing that is considered. Employee’s who have a great sales history, great service record, and has been appointed trust within the company is also granted with providing the deed of mentoring other individuals. As stated before, outstanding service is Spuntino Catering’s overall goal. The best mentors those who are forecasted to be the best. Spuntino Catering mentoring is taken into account by the manager and by Carlo Donadoni, himself.
Similar to catering employees and training staff, the managerial staff is trained, promoted, and mentored in the same manner. All managerial staff has daily work-shops that must be attended. There are several meetings that one must attend: one meeting involves all Graspa Group companies, including Spuntino, and others that are with the direct company. Graspa Group managerial meetings educate managers on updated codes of conduct, safety and regulation, and proper protocol and behavior. All courses are free. They last 2 weeks. The first week is on pure education. The second is based on examination of what all managers have gained on the courses provided. Graspa Group ensures that the best will be positioned and that every manager in all companies is properly trained for being so. Direct managerial courses for Spuntino Catering provides meetings with Carlo and other head staff. Menus are discussed, events are planned, sales and record sheets are reviewed, and positions are revised.
All tasks that are expected from a managerial position can be put to the test. If there is ever any doubt or question of task or position, re-training is provided through company courses of managerial procedures. The criterion for Spuntino Catering employee and staff is held high, as it should be. All positions have an important role and have heavy duty responsibilities and are expected to fulfill the need of customers by completing important tasks that are assigned and training is what helps mold an individual to succeed in doing so. Spuntino makes sure all employees are taken care of and that they have a chance to be the best they can be by providing programs that can help one grow. Whether it’s overseas or right here in the United States, Spuntino Catering offers training programs courses and education in hopes to benefit all future employee, but most important to benefit the growth of achievement within Spuntino itself. Education is expanded through hands on experiences, service studies, proper etiquette classes, and intensive examination. It’s no wonder why Spuntino Catering continues to have such a high demand. Training is truly a valuable need within any facility. By having such a great method in how training is done, Spuntino Catering supplies effective care for their employees. In return, customer satisfaction is obtained but most important, employee satisfaction is high. By completing proper research, observation, and employee/staff interviews, suitable data was gathered. By accumulating detailed inquiries, it can be said that Spuntino Catering truly wows everyone with how they manage all of their operations. By having such a flourishing rate of success in employee and staff, their service has been able to thrive. Every individual’s role is crucial to Spuntino Catering and it’s because of this that a strong relationship between employees, owners, partners, and guests has lead to grand achievement.
Courtney from Study Moose
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