💡 A pan at two-thirds full reads as picked over, even on the first serving of the day. Price is invisible. What people register from three steps away is heat, colour, a full container, and whether anyone is cutting or ladling something. So treat a catering budget as two lines rather than one. The first buys volume: braises, thighs, legumes, rice, root vegetables. The second buys signal. Most teams under pressure cut both lines at once, which is why the result reads as cheap twice over. Fifteen lunches built on that trade: https://lnkd.in/eQr_Z7cM #OfficeManagement #CorporateCatering #EmployeeExperience #WorkplaceOperations
Great post! I notice the aluminum pans instead of metal hotel pans in the metal chafers. That also diminishes the perceived level of the offerings, to the eye at least.