Want your corporate team to stay in and finish a big project, or celebrate a record quarter, call Thornhill Catering.
What was the biggest thing I learned? People. I know, I should have known. The right people, with shared mutual goals, make all the difference. And while it isn’t that people that work at restaurants are inferior in any way from those that want to work at a catering business. No, the key word is “want”. Where do you desire, want to work, and what is your goal? The goal of the majority in my thirty-year history of restaurants is strictly fast, and above average money, for part-time work. Whereas, in catering, the majority that I have met, see catering as a full-time career. Huge difference. Huge!When I first met the team at Thornhill Catering I was immediately shocked and excited to realize that out of eighteen full-time employees we had four that had over twenty years working for the previous owner. We all know that when a team has continuity it helps to foster an esprit de corps. Pride, fellowship, and a common loyalty, all help to create a team that always puts the customer first. We share in each other’s success and growth.
In a short-term, tip driven restaurant environment, it is difficult to generate the same level of commitment and teamwork. Usually, at a restaurant, it is the last person hired that is tasked with handling to-go orders. Why? Because the manager knows that the tips are not as substantial for the catered orders and they don’t dare put their best servers on the caterer for fear of backlash, or worse quitting.
Take it from a thirty-year career restaurant owner, you want a great night out, go to your favorite restaurant. Want your corporate team to stay in and finish a big project, or celebrate a record quarter, call Thornhill Catering.