Have you noticed how food has become the new fashion? Like its sartorial cousin food is something that we must all have and what you choose to eat ‘right now’ would seem to say so much about who you are. Are you more likely to say “Freekah, that’s so last year darling” or “French mustard, I’m not touching that fancy muck”? Do you consider yourself a food fashionista or the catering equivalent of a pair of 70’s platform shoes?
The excellent One Great George Street website and blog do not happen by accident. They are the creation of our full-time Marketing & PR Manager and part-time slave driver, Katie McCarthy, who brilliantly manages the whole thing including all the blog contributors; a job akin to herding cats.
The way it works is this. Katie draws up a grand plan for the year’s editorial calendar including outline blog concepts and then we agree on five or six different subjects, each of which will have a deadline so that they can be ready for publication. There is, of course, room for spontaneous posts too, but I always know when a pre-agreed deadline is approaching because I get an email that is beautifully written but essentially a thinly veiled threat reminding me of the consequence of non-compliance. Usually at this point, I jump into action because I have forgotten the deadline. However, on this occasion I struggled to start the blog because I didn’t know how to.
One of our biggest undertakings of the year is without doubt the writing of the banqueting menu. At the moment we are right in the middle of the main of period of menu writing, but the process started months ago and will continue for a few more months to come. To be honest by the time the new menu comes into operation in January 2017 it will feel like an old friend and we will be comfortable and confident with our new dishes. Strange as it may seem, the process of creating the next year’s menu starts with the first function of the year in January. We will be looking at the customer’s menu choices to see what information we can learn. Have they gone for the new dishes or stuck with what they know? What combinations have they chosen? Are they choosing safe options or being bold?