A: We do both. Our client list includes both private individuals and regional, national and global corporations.

Q: I’m just starting to plan an important anniversary celebration for my parents, and the only thing that’s been decided is that we’ve got to have Mexican food, since it’s their favorite. Where do I go from here, and can you help?

A: To start off, you’ll need to supply us with several possible dates. We’ll seek out a chef who specializes in Mexican cooking and find out his/her availability. Once the date has been confirmed, then there are a lot of other factors you’ll have to consider, such as location for the anniversary celebration, entertainment, themed dècor, party favors or mementos, china, linens, etc. There’s a lot to deal with, and that’s why so many people rely on an event resource company like Yipeee. We’ve been doing this for years, we know what’s involved and we know how to expedite getting it accomplished. And that’s the real benefit of hiring Yipeee: We present the options and you make the choices. No aspect or detail goes unheeded, and you’re in charge of making all the decisions. The final result is a celebration that’s going to remain in everyone’s memories for years to come.

Q: Here’s the situation. Our company wants to do a summertime outing and we want everyone to have lots of fun. But, ultimately, its aim is to strengthen both staff and customer loyalty. What kind of an event would you suggest, and can your staff put together the whole thing, activities and all?

A: Yes, we can do it all. Our immediate priorities would be to schedule a date, establish a theme and find a location. Presumably, you’ll want to host the event some time between June and September. Just let us know what date would be most suitable, perhaps when such an activity would minimally impact staff productivity, and that issue is settled.

Next, we’ll develop an overall theme for the day’s activities by finding out what you and your associates enjoy doing. We’ll structure the event around that theme and propose an assortment of team-building exercises and entertainment. The pay-off with these kinds of activities is they connect employees to one another and motivate them to work together in a very tangible way.

With a date in mind, we can then research a variety of venues that would be ideal for an outdoor event such as a picnic from a park with spectacular views of the Hudson to beaches on Long Island’s beautiful shoreline, and many in between. Some of them include indoor accommodations, which is good to have on hand, in case of bad weather.

If your desired location makes it difficult for some of your employees to get there, we can arrange for transportation, if you wish. And, if out-of-town employees or customers will be attending, we can also handle hotel reservations.

Q: The nonprofit charity I’m involved with needs to start planning a fundraising event. When should Yipeee get involved? How far in advance do you suggest work begin on this function?

A: We prefer to be involved during the initial planning stages. Major fundraising events require plenty of lead time, and we’ve found that, for the successful ones, committees begin working 10 to 12 months in advance. If Yipeee is brought in at this stage, we can utilize our industry contacts and network of vendors to secure the best prices for your charity.

Q: Besides food and location, what other aspects of a special event can you arrange?

A: Yipeee can take care of every aspect of your special event, including dècor design, florals, tents, lighting, china, linens, flatware, entertainment, staffing, security, games, props, balloons, favors and giveaways, photo/videography, A/V equipment, transportation, lodging, formal wear, invitations, and on-site coordination and management.

Q: My restaurant is well established, and I feel the next step in my business’ growth is to offer off-premises catering. Can Yipeee create a plan of action for me and can you help implement it?

A: Once you’ve made the decision to provide off-premises catering, you need a company like Yipeee to make it a reality. With your restaurant’s solid reputation, we’ll have no trouble finding a client who wants your food served at his/her private or corporate function. Next, we’ll assist that client with site selection, menu design, rentals, booking of the event, payments, getting prepared food to the site, securing the wait staff — in other words, with everything that’s required for an event of this type. We’re experienced at these kinds of arrangements and have facilitated off-premises catering for many of New York’s most prestigious restaurants.

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Service Staffing

Q: I’ve hired a chef to cater a dinner in my home for 20 guests, but I’ve got to hire the wait staff. Whom do I need and how many?

A: We would recommend two or three waiters and a captain, depending on the complexity of the menu.

Q: What staffing needs can you fill besides waiters and waitresses?

A: Yipeee has an extensive roster of service professionals, including maitre d’s, captains, bartenders, security, and coat check.

A: Absolutely, “French service” is standard in the industry and all of our service staff are experienced professionals.

Q: How far from Manhattan can you make staff available? My company’s been hired to cater an affair in southern New Jersey, so I need to know if you can help me find the necessary personnel?

A: Just let us know where, when and for how long, and we’ll secure the service professionals you need and make sure they’ll be there with time to spare. We’re accustomed to coordinating transportation on behalf of clients hosting events outside New York City, so we know exactly what to do.

A: Yes. All our service professionals are precisely that — professionals. Any waiter can pour a beverage: A real bartender has extensive experience in the fine art of mixology.

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Service Professionals

Q: I’ve worked as a staff waiter for several caterers, but I need more flexibility in my schedule nowadays. How do I find out if I qualify for your roster of food-service professionals, and what kind of time commitment do you expect?

A: We represent professionals with a minimum of three years’ experience in the food service industry. You’ll have an initial phone interview and then you’ll be invited to our offices, where you’ll take written, oral and practical skill evaluation. This process allows us to qualify your skills level and match your talents with the requirements of a particular assignment.

As for time commitment, we realize your availability might fluctuate from week to week. So, at the onset of each week, you’ll be expected to call in and announce the days and times you’ll be available for bookings. It’s our job to match up your availability with events we’re staffing.

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Consulting Services to Food Service Industry

A: There are many factors that impact a patron’s experience. When we perform an operational diagnostic, we assume the role and viewpoint of a patron or guest. First, the proper servicing of guests by the establishment’s wait staff is essential to your success. Are they courteous, attentive, yet unobtrusive? Are regulars greeted in a friendly manner? An effective host or hostess should have a good memory for faces, and better yet, names too. Everybody feels special when recognized and greeted by name, especially by a host or maitre d’. Make a guest feel special and they’ll definitely be back as a regular patron. These are just a few signs of a well-trained staff.

Another consideration is your establishment’s visual impact. So, we evaluate the aesthetics of the physical environment. Does the restaurant appear clean? Does it have an inviting ambiance? Factors like lighting and the dècor’s color palette can affect the way guests look and, therefore, feel in your restaurant, so these are important.

Q: For what types of businesses can you perform an operational diagnostic?

A: We’re asked to perform it most frequently for off-premise caterers, restaurants and hotels.

Q: What is involved and how do you accomplish it?

A: There are three phases to the process. First, members of our team make one or more visits to the facility, posing as guests. Anonymity is crucial at this stage because we must see front-of-the-house staff in action, functioning and behaving in their usual manner.

The next phase is a survey of key personnel. We interview the owner of the establishment, along with members of the management and wait staff in order to get a clear understanding of their attitudes, perceptions, expectations, and, of course, the level of previous training they’ve received. Very often, responsibilities and duties have not been clearly delineated, so resentments arise out of misunderstanding. We get to the bottom of these challenges by interviewing staff and encouraging them to speak candidly.

And, finally, we examine and evaluate back-of-the-house procedures and activities. For this, we’ve got to be right there in the kitchen, observing the logistics, the physical layout, the interaction, the tempo of activities and the role of each crew member.

A: That’s a little difficult to predict. It might take anywhere form one day to one week, depending on several variables. The size of the establishment, the complexity of the scenario, the accessibility of the owner, the number of staff we’ll need to interview — all of these factors will impact how much time our team will require to identify the obstacles to efficient operations.

Q: What happens after you’ve completed your evaluation? Will I get a written report? How will I know what to do to improve the situation?

A: The final phase of Yipeee’s operational diagnostic is the summation of our findings. Once we’ve completed all of the appropriate studies, investigations and evaluations, a written report is prepared and submitted to you. This document will clarify the source of any friction between various personnel.

A vital element of the report is the set of recommendations our experts will design to address the situation. The solution might be a relatively simple one to implement, such as a spatial reorganization, floor plan adjustment, or an incentive program for personnel.

Our focus is very people-oriented. We recognize that the ultimate goal is to provide a satisfying experience for each and every guest. In order for that to happen, the establishment’s personnel must also be content and comfortable.

Perhaps the circumstances call for training, or even retraining, of staff. Occasionally, a restaurateur or hotelier might feel it advisable to cross train ancillary personnel, in the event they are called upon to substitute for service staff. We can custom-design a training program that addresses each individual situation and then execute the program, whether it be a one-day session or long-term process and curriculum.

A: Yipeee offers training programs in technical service skills on two levels. The basic program conveys elementary information and traditions about table service, appropriate for personnel just starting to acquire skills in the food service industry. The advanced program is intended to enhance the skills of someone who already has some experience and knowledge, but could benefit from coaching on the finer points of table service.

We also offer a guest-focused training program that emphasizes proper treatment and handling of the guest. The way the guest is treated, from the initial greeting by the host or hostess to the waiter’s presentation of the bill, is an integral part of the dining experience. Our guest-focused training program can help ensure that a first-time visitor to your establishment will become a regular.

A: An excellent question. This kind of situation calls for an objective assessment of the environment or “climate.” Unfortunately, you’re unable to do that personally because your employees know you. And that’s why our operational diagnostic begins with an “anonymous” guest visit. Your employees perceive us as guests and, therefore, will feel comfortable being themselves and acting in their usual manner. Our observations can furnish a lot of telltale information about why your wait staff is behaving or misbehaving.

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