You say jump, we say: how high? - by Ryan Johnson

They say that in order to succeed, any endeavour must adhere to the "5 P’s": planning and preparation prevent poor performance. In my house, this included an additional, colloquial, "P", and was often accompanied by "fail to prepare, prepare to fail" (my family is fond of appropriating slogans).

These have stuck with me throughout the years, and have never served me better than during the last month.

As regular readers will be aware, I have parachuted into the Conference Sales Office to assist during the busy conference season. As part of my development period, I decided it would be beneficial to work a conference from the enquiry stage right through to the completion of the event.

Courtesy of Youth Sport Trust

The victim of my undivided attention was to be the Youth Sports Trusts’ “Lead Your Generation” event. The Youth Sports Trust is a charity devoted to changing young people’s lives through sport, and the event is their personal London 2012 Olympic and Paralympic legacy commitment. The University of Leeds is no stranger to the 2012 Olympics, having hosted the Chinese Olympians and the Canadian Wheelchair Rugby Team in their pre-games training camps.

This, however, was a different challenge: 200 young people participating in a range of activities, from Boccia (no, me neither until I read this) to an inspirational speech by Jonathan Edwards, Olympic Gold medallist, current World Record holder and former Sports Personality of the year.

Meet in Leeds was able to meet the challenge as we have a wide range of venues on campus. The facilities at the School of Music and the Exhibition Centre were absolutely perfect for the clients’ needs, yet also within walking distance from each other. This ensured the event ran smoothly, according to schedule and without any of our young delegates straying.

I also saw first-hand the fruition of the hard work that is done by our catering team, for whom no individual dietary requirement is a chore and no delegate unimportant, regardless of age or how many records they hold.

Courtesy of Youth Sport Trust

I now appreciate the vital role of the Event Manager, from ensuring Wi-Fi access is available (of paramount importance to any self-respecting 15 year old with tweeting to be done) to securing easy access parking for VIP’s (did I mention Jonathan Edwards was in attendance?). I think that, in familial tradition, I would coin the slogan "The best event managers are rarely seen, yet always available."

Our future sports themed challenge now is preparing for the July 2014 Yorkshire Grand Depart, hotels for which can be booked via our website now!

Find out more about events for under 18’s and what venues Meet in Leeds can offer you by contacting our super sales team .

Marketing? It’s a piece of cake! - by Natasha Rahanu

As those of you who know me are aware, as well as promoting the sale of delicious food all around the University care of our delivered catering, I’m no stranger to the inside of a kitchen myself.

My forte is desserts, specifically cakes (past triumphs have included an elephant lemon cake and a 3D train cake complete with carriages stuffed full of gummy bear passengers).

So the other weekend when I went to my niece’s  (Imogen, or Immy for short) fourth birthday party and my sister asked me to make the cake I was only too happy to oblige. Little did I know at this point that the design of the cake was to be a scaled down version of the gym in which the party was taking place!

Anyway, following a day spent with Immy watching films and making things out of paper and glitter, at 5pm I started on the cake, finally finishing at 2am the morning of the party!

Cake or gym - which is which?!

It was all worth it when Immy saw the cake but to top it off, shortly after we arrived at the gym, the manager approached me and asked for my permission to put a photo of the cake on their website as part of their promotional campaign for parties.

Oh okay... one square apple pie coming up!

What a difference a day makes - by Natasha Rahanu

The University of Leeds is a large and prestigious institution that attracts a variety of high profile visitors; quite recently we’ve hosted the Leader of the Labour Party, Ed Milliband and the High Sheriff of West Yorkshire, A E Grant Esq OBE.

Sometimes though, when your work and focus is on the operational side of events, the content can pass you by. 

You say Morris dancing, I say risk assessment?

You say swan ice sculpture, our survey says; will it fit in the lift?

That all changed when I met a man called Paul Garner.

Professor Garner holds the Cowdry Chair in the Department of Spanish & Portuguese and has recently written a book about his positions namesake, Lord Cowdry, who in the early 1900s became one of the wealthiest men in Britain, not least because the centre of his oil and engineering empire, was focused in Mexico.

Professor Garner celebrated his book launch with a week long exhibition of rare Mexican photographs in one of our venues, Parkinson Court, and a VIP reception which attracted the likes of the Vice-Chancellor of the University, the Lord Mayor and the Mexican Ambassador (on his first ever visit to Leeds).

The Court was transformed into a Mexican wonderland with palm trees, cacti, and tequila.  And the brightest star of the night: none other than our very own University catering.  In little more than 72 hours, we had created a Mexican oasis in the middle of Leeds and received high praise in two different languages!

On top of all this I have also managed to tick off three things I didn’t even know were on my ‘to do before I’m 30 list’:

• held a meeting about cacti with the British Cactus & Succulent Society (yes, they do exist – Google it!)
• ordered 70 shot glasses for non-personal use
• said ‘Hello;’ in Spanish to the Mexican Ambassador

So what did you do today?

The Best Restaurant in the World - by Richard Handscombe

I’ve just been to the best restaurant in the world, and I don’t mean my favourite Bradford curry house, or the original Harry Ramsden’s chippy.  True, they have their place, but good though they are, they are not the Best Restaurant in the World; this accolade, awarded by Restaurant magazine, belongs to a restaurant called NOMA, in Copenhagen harbour.   My daughter Sally is a “foodie”, so to celebrate her milestone birthday we decided to take her to the best there is.  This sounds simple, but getting a table there isn’t that easy; when they were awarded the title in 2010, I’m told they had more than 100,000 bookings within 24 hours!  They opened the reservation book for March 2011 on 1^st December 2010, and were fully booked within hours, including I’m glad to say, a table for the four of us.  So we headed off for Denmark in some excitement.  

Copenhagen is a beautiful city full of the nicest folk you could meet; we loved it, but can’t wait to return at some time when the sea isn't frozen.  “Cold” doesn't begin to describe it. But anyway, we saw the sights, found some nice bars, and practised paying a lot in a number of restaurants, getting ready for the NOMA experience.

To me, service is the key element in the success of any operation.  In the UK’s hospitality industry, everyone pays lip-service to service, and some even walk the talk, but often the customer is left with a feeling that something is missing.     

Noma

The NOMA customer journey really started as we stepped from the taxi.  Two of the waiting staff opened the taxi door with warm greetings, and it was obvious they had been briefed that we had travelled from the UK.  As soon as we had touched down at the table, we began to experience the kind of service you can only dream about.  NOMA has an army of chefs – I was told 14 were on contract and a further 20 are “stagieurs” – young chefs who work for nothing for three months just to get NOMA on their CV. 

It looked to me as if there were about 10 waiters too – and all this in a restaurant with just 34 diners!  Apart from naturally being experts in their various fields, they had obviously been very highly trained on how to deal with people, how to put them at their ease, and how to up-sell.  This last skill was fine to observe for professional reasons, but fell on fairly stony ground because I had checked my bank account before leaving home! 

They proceeded to serve us with eight snacks and twelve courses over four hours, each one a delight on the eye and a surprise to the palate.  The dishes were rarely what they first appear to be, and the amount of preparation and science involved in each dish is awesome.  There was just one tense moment, when we realised that what we had just eaten was – wait for it – reindeer’s tongue, a dish which probably elicits a different reaction from Danes than from squeamish Yorkshire people.  Our trauma obviously registered with the waiter, for within seconds, the head chef was at our table.  He didn’t even mention the reindeers tongue, but sat and chatted to us then offered to let us tour the kitchens and meet the chefs after service had finished – in the Best Restaurant in the World!  We gasped, grinned, and grasped the opportunity, which was one of the highlights of the experience and definitely made us forget about Rudolph (at least it wasn’t his nose)!  They had skilfully turned a negative into a positive.  We were treated like long-lost buddies in the kitchens and were even introduced to Ali the pot-washer.  Then of course, came the pain of the bill.  I did some quick calculations afterwards and worked out that four of the cars I’d owned were cheaper than that bill – all added together. 

So I’ll take away the memory of that customer journey, and a restaurant experience that was like going to the opera and the theatre as well as having dinner, and which underlined my belief in the value of service excellence.  The thing is, it doesn’t take all those people and a massive bill to produce good service.   Good service comes from having the right people, and the right culture in your organisation, and a determination to be the best.  If we have all that, we could serve up Bambi on a plate and no-one would bat an eyelid!   

Would you invite a Chef to a dinner party? - by Natasha Lockwood

No, of course you wouldn’t. Why? Because it’s not healthy for anyone concerned.

It’s not healthy for you because before you have even said "entrees" they’ll have produced a whisk and whipped up a delicious Fresh Fruit Pavlova (where did they get the eggs from!?) that puts your ‘Angel Delight served in Martini Glasses’ to shame.

It’s not healthy for them either: the minute they spy you emerging from the kitchen with your ‘Pate on Toast’ starter the evening is a write-off and the only logical course of action is for them to protect their taste buds by getting in the kitchen and doing the job themselves.

Which leaves me to wonder... as an event planner in training (a bit like a Jedi, but without the light sabre), is it really healthy for me to be organising my own wedding?

If I were to place an advert in the local newspaper for an Event Manager tomorrow, it would look something like this:
The candidate must be
• Organised
• Mildly telapathic
• Very, very paranoid. All the time. About everything.

One phrase you will never hear an Event Manager say is “I assume”, because we don’t. Ever.

Everyone in my office possesses the qualities required to be an Event Manager; they are experienced fountains of knowledge and wisdom, kind of like Yoda.

On the one hand it makes me proud to be part of this team, and to know we do a fantastic job.  On the other hand it makes me feel very sick; because if we are the 'Yoda' of event management, then the Event Manager of my wedding is definitely the opposite of this, or ‘Oppoyoda’, if you will.

From the very first email, on which I was instructed to go on to ‘Google Maps’ to find their venue, I knew that this was not going to be easy.  Bad quickly went to worse when, on the food tasting, I mentioned that in a room full of 350 people there was bound to be at least one vegetarian/dairy free/low fat/Atkins diet/don’t like tomato/chocoholic – who would probably only make their preferences known on the day. I received a blank, open mouthed, gaze in return.

I had also naively thought that we would receive a show round of the venue on our first meeting, as is common practise here. Wrong again. Not only did Oppoyoda neither offer or arrange a show round, they actually suggested that I do it myself, direct with the venue, as it wasn't their department.

Sometimes I forget how very lucky we are here to have a fantastic marketing, conference and catering department, all under one roof.  Who, funnily enough, we communicate with daily.

Several weeks later, tired of waiting around for Oppoyoda to reply to my messages regarding the venue contact, I took matters into my own hands and found the right person myself. Having arranged my own show round I re-contacted Oppoyoda to request his presence, to which he had the audacity to accuse me of going behind his back on the matter, further adding that he would have to check his diary for availability.

Is it any wonder I need something stronger than Angel Delight - where did I put those Martini Glasses?

Catering for the In-Laws! - by Natasha Lockwood

I recently got engaged, which of course is very exciting for a couple of days, until the fear sets in! 

Fear of what you may ask? The commitment? Organising a large event?  Not being able to find the perfect dress? Well, none of the above actually.

I am talking about the fear that next weekend, my parents and my fiancés parents will all be together in one room to talk about the wedding …and I have offered to cook!

I am a resourceful person; my job involves booking many dining events (large and small, three course and buffet, corporate and personal) into our rooms here in University House.  I am SURROUNDED by award winning chefs.  I can’t help thinking there must be an answer for me in here somewhere!

I can cook, but unfortunately so much of my energy is going to be taken up having my hair done and at the same time deciding whether I look better daughter-in-law material in the blue dress or the red top and black skirt, that my imagination is frazzled.  Let’s face it, feminism has brought us ladies a long way, but I can’t help thinking my suitability will be entirely judged on the outcome of this meal.

Mid way through booking in a retirement lunch yesterday I had a (metaphorical) lightning bolt of an idea: I have access to each of the seasonal three course menu’s I have sent out to clients from the beginning of time to this very moment, and knowledge of which of those are popular choices.  Obviously they won’t be up to our chefs’ standards (unless I account for kidnapping – would that be the wrong impression?) but even if I don’t get it right they‘ll surely be more impressive than beans on toast!

So off I go to search for my perfect menu - and let's be honest, who doesn't want a daughter-in-law who serves 'Warm Chocolate & Hazelnut Brownie with Clotted Cream'!