Ascari Hospitality Group

212 BUSINESS VIEW MAGAZINE VOLUME 9, ISSUE 12 For example, we did a big event at the Globe and Mail, we’ve done events at different venues where we’re the preferred caterer and we come in and ensure that we’re able to meet the client’s needs within the space that they’re also looking for.” “We’ve expanded the events and catering division by bringing on more staff as well. We have a sales team that solely focuses on delivering proposals and quotes within a matter of 24 hours. We understand that you can go to several other hospitality companies, you can shop around for quotes, and if you don’t get a response back in a timely fashion, you may decide to go with someone else,” Hoque asserts. Taking the opportunity to tweak their service processes has been of benefit to the company, as Hoque notes that it is important that the events and catering experience reflect the quality and service one would experience at an Ascari restaurant. “I think it’s a big advantage, fine-tuning our quality and our approach to service and ensuring that guests’ ASCARI HOSPI TAL I T Y GROUP expectations are of top priority at all times.” Dealing with supply shortages has been a challenge for Ascari Hospitality Group, but they have been able to rely on valued relationships that have been growing for 15 years. “We had to get really honest and keep the lines of communication clear with our partners so that we could better forecast what was coming down the pipeline,” Hoque explains. Working with suppliers like 100 Kilometer Foods, wine distributors in Niagara, and The Vine, every effort was made to ensure the product would be available on time. If delays were inevitable, Hoque says the companies kept them informed and offered alternatives. He conveys, “Because they know us personally, they know what we like, they know what we order. It’s not just basing us off the restaurant, but it’s basing us off personal connections and things that we’ve bought over many years.”