FAQ CATERING
Ordering your catering might be tricky. If you’ve been working in the private aviation sector for some time you probably know by experience that simply sending your order might not be enough. Here are a few tips on how to get the max out of your catering order in Olbia: 1. Send your order for a price quotation first. This way you’ll know if your budget allows for an extra entrèe or an extra dessert. 2. Get in touch with the catering manager Luisella Murgia or the Chef Executive Tommaso Perna to explain special requests such as freshly baked pastries in the morning, a particular presentation of a fish platter, or recommended wine options for your meal. 3. Indicate portions when asking for items such as sandwiches, canapés or mini-pastries. The Menu specifies how many items per portion. Avoid ordering by "foil", "large foil", or "tray". 4. Indicate portions for pasta dishes. The same applies to soups and sauces, vegetables and berries. |
5. Always include dry ice in your order when ordering ice-cream, sorbets or profiterols and specify how many pieces or kilograms you need. 6. Always specify which food you need in foils for oven cooking/re-heating or expressely state that you’ll be using a microwave. 7. If you’re leaving your china dishes to have the food delivered on them, please ask to meet a catering representative on arrival to make sure they understand your order clearly. As a general rule, it is usually recommended that you speak with the catering manager Luisella Murgia, especially if it’s the first time you are placing an order and you think you’ll be placing future orders as well. Nothing replaces a meaningful personal interaction if you intend to build a successful business relationship.
|