The caviar service is a gastronomic proposal that allows to integrate this product to private events, celebrations and branded meetings through a specialized service.
Her peculiarity lies in transforming tasting into an experience where presentation and interaction with guests gain special importance.
How does an event caviar service work?
First, the most suitable format is defined by the type of celebration, number of attendees and time chosen.
The service can be put up with a specific tasting space or with a proposal adapted to the dynamic of the event.
During the experience, caviar appears and serves in small quantity, enabling guests to discover the product and its characteristics.
The planning also includes key issues such as quantity, conservation and co-ordination with the rest of the gastronomic service.
At Cofré, our concept of caviar service is designed to be integrated into celebrations where gastronomy, aesthetics and attention to detail are part of the same proposal.
An experience that brings a distinctive element without losing the elegance and nature of the event.
From first call to last service
Planning starts with guests, schedule, place and paper of caviar. Following this, they select grammar, format, service and number of professionals. The day of the event, product reception, ice and replacement have to be solved before opening the first can. A person with responsibility coordinates quantity and time so that the experience will maintain quality and presence to the end.
Is a caviar caterer the same as sending some cans?
No. The service incorporates planning, maintenance, personnel, tools and a way to interact with guests. Tins are the product and caterer organizes the experience.
Can you integrate with another caterer?
Yeah. The usual thing is to coordinate accesses, cold, menage, passes and responsibilities so that both teams work as a single operation before the guest.
The stage starts with logistics
To make a service look impeccable, the assembly should solve first accesses, electricity if necessary, work surface, ice, waste, replacement and times. The caviar is transport protected and remains under control until its opening. Each service point needs tools and a person who knows the product. The quantity is distributed in phases so as to avoid exposing everything at first. That discipline does not give up spontaneity: it makes it possible. When the team dominates the operation, they can discuss with guests, adapt their rhythm and hold an image of exclusivity without forced gestures.
