DAVID KAWAI / POSTMEDIAOrchestrating an event such as Canada’s Table would leave many in fear of under performing (understandably). Planning, organizing, and masterfully delivering a unique experience for an event of this magnitude is anything but simple. Many of Ottawa’s best caterers and restaurants stepped up to the plate to help out. Ten top local chefs partnered with ten top chefs from five regions across Canada. And these chefs, in collaboration with Restaurateur Stephen Beckta and Chef Mike Moffatt of Beckta, Play and Gezellig restaurants, along with Sheila Whyte of Thyme & Again Catering, successfully brought an exquisite taste to Ottawa on Sunday, August 27th, 2017. For an event of this magnitude, collaboration is the only route to success to ensure that guests are left speechless. These contributors made history. And who wouldn’t want to be part of history? Thus, when we at Hyre received a request by one of our long-lasting clients, Thyme & Again Catering, to assist in staffing a portion of Canada’s Table, we were ecstatic! As always, it is our mission that every event is a memorable one. Hyre’s staff, in collaboration with the many staff provided by Ottawa’s best restaurants and caterers, wanted to deliver this once in a lifetime experience in style. With these amazing waitstaff on the front lines, this monumental event went off without a hitch.
“Everything went great at the Canada's Table Event. We had an amazing experience!”
- Michael Elkin, Thyme & Again (Hyre Event Organizer)Now an important note about the backbone of our industry - the amazing event staff! It’s impossible for an event to be well executed without the work of these amazing staff! And what did they think of the grand event? Our longtime staff partner Stephanie Wise, who worked at Canada’s Table, wanted to share her thoughts:
“Canada's Table was phenomenally organized with many staff, volunteers and logistics. It went off seamlessly, we worked hard and in sync, we had fun and all of the guests gave us amazing feedback!”
- Stephanie Wise (Hyre Staff Partner)And what about the guest experience? Our staff partners’ motto is that ‘guests must not only be satisfied with the service they receive but also have their expectations exceeded’. Luc Parisien had the pleasure of working closely with the guests at Canada’s Table and shared this with us:
“Canada’s Table was a massive operation that was executed beautifully. Every guest I spoke to commented on how delicious the food was and how well they were being taken care of!”
- Luc Parisien (Hyre Staff Partner)[caption id="attachment_272" align="alignnone" width="1000"] Canada's Table, a sold-out 1000-person open-air dining experience and fund-raiser, took over Wellington Street in front of Parliament Hill on Aug. 27, 2017. Funds from the non-profit event, presented in collaboration with restauranteur Stephen Beckta, chef Mike Moffatt and Sheila Whyte of Thyme & Again Catering, will go to aid local and national food security causes. (David Kawai)[/caption]
DAVID KAWAI / POSTMEDIA
And that’s why we do what we do. That’s why we empower our Hyre clients and our Hyre staff partners to aim for the best. We cannot settle for less. That’s why we created Hyre.Thank you for letting us help out! Great People. Great Events. - Hyre The Chefs of Canada’s Table: Local Chefs Chris Deraiche | Wellington Gastropub Joe Thottungal | Coconut Lagoon Jordan Holley | Riviera Jon Svazas | Fauna & Bar Laurel Marc Doiron | Town & Citizen Marc Lepine | Atelier Michael Blackie | NeXT Ross Fraser | Fraser Cafe & The Rowan Tim Stock | Play food & wine Yannick Anton | Le Cordon Bleu Visiting Chefs Normand Laprise | Toqué! & Brasserie T!, Montreal, QC Dale Mackay | Ayden Kitchen and Bar & Little Grouse on the Prairie, Saskatoon, SK Vikram Vij | Vij’s Group, Vancouver, BC Melissa Craig | Bearfoot Bistro, Whistler BC Matthew Krizan | Mateus Bistro, Mahone Bay, NS Daniel Vézina | Laurie Raphaël, Québec & Montréal, QC Paul Rogalski | Rouge, Calgary, AB Scott Vivian |Beast Restaurant, Toronto, ON Carolyn Reid |Scaramouche, Toronto, ON Todd Perrin |Mallard Cottage, Quidi Vidi, NL In collaboration with: Check out our blog for more posts in the upcoming weeks!
The best advice we were ever given was while we were part of an incubator program shortly before our launch in Ottawa. In a workshop, the presenter told us simply,
"People do business with people they like."
It sounded overly simple, even elementary at the time, like something you would tell a child. However, as we got closer and closer to launching and started acquiring clients, we realized something.
After numerous meetings with a variety of clients, we realized that very few truly cared about the fact that we were beta testing, that we hadn't run events on the platform before. They loved the product, of course, but what they really cared about was that they liked us - they said they loved our attitudes and felt like they could trust us. The presenter had been on to something.
If people do business with people they like, it only makes sense that as a company we should strive to be people our clients will like! Well, of course, that isn't to say that we should act like sycophants. No, we should just be good people and exemplify ourselves in eStaffMatch. We strive to always add personal touches to our business regime. It is so easy to get caught up in business that you forget that you are dealing with people - we are in the business of people! So, when we first launched, we made a point of being present at the beginning of the event to make sure staff is settled in, or at the end of the event to make sure that the shift went well. For something so simple, we received huge thanks - our clients loved the personal aspect and the care that showed them.
Your clients are the reason you have a business in the first place, so make sure that no matter how stressed you are, you remember to treat them with the care and appreciation they deserve.