What do New York partygoers expect when they hear that Glorious Food is catering an event?
They expect the food to be good, and they expect the service to be good, and if it’s not, then we’re obviously going to be criticized. It’s a cliche, but I run the company as if every night is opening night, you’re only good as your last souffle–all these ridiculous sayings, but they all make sense. The client hires you for three hours; it’s a memory the next day. There isn’t anything I can do the next day if there was too much salt in the salad dressing. All I can do is apologize. We just want to make every event, every day, perfect. How much cachet does the Glorious Food name have to that partygoer? I think it has a lot. It means that people spent a little bit more money and there’s a well-oiled machine behind the event. I think we’ve become a marketing tool for a lot of our clients…We are aware of our competition, but we’re not driven by them. We’re only driven by ourselves. I couldn’t tell you the names of most of my competitors. I know the companies, but I have no idea who the
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