Culinary quality key for corporate hospitality buyers
Results of latest Keith Prowse survey reveal food is most influential factor
Press information for release 19 July 2010
Food quality is the most influential factor when purchasing corporate hospitality, according to the results of a new survey released by Keith Prowse at the height of the hospitality season.
The annual survey conducted with the UK hospitality leader’s top buyers found that 98 per cent of those quizzed cited the quality of the food as important or very important to their company when purchasing corporate hospitality. The location of hospitality facilities was found to be the next most influential factor, with 96 per cent of buyers saying this was important or very important to them.
News that buyers place their guests’ culinary experience above all else comes after Keith Prowse recruited world-renowned chef Albert Roux to design the menu for this year’s Gatsby Club at The Championships, Wimbledon (21st June to 4th July). Roux, who won London’s first Michelin star for his famous Le Gavroche restaurant, will also personally present his own four- course lunch to guests on Keith Prowse’s Temple Island at the Henley Royal Regatta (30th June to 4th July).
Third in the list was the quality of the wine and drinks, which 95 per cent of corporate hospitality purchasers questioned deemed to be important or very important. Keith Prowse recently held a Wimbledon Wine Tasting, bringing together selected media figures and City-based clients to decide on the wines for The Championships, Wimbledon via an interactive electronic voting system.
Results:
|
Important / Very Important |
| The quality of the food |
98 per cent |
| Location of hospitality facilities |
96 per cent |
| The quality of the wine / drinks |
95 per cent |
| Location of seats |
94 per cent |
| The décor/quality of facilities |
91 per cent |
| The quality of pre-event information |
78 per cent |
| The provision of event programmes |
55 per cent |
| Celebrity / sporting speakers |
33 per cent |
| The provision of Wi-Fi access |
11 per cent |
|
When choosing hospitality, how important are the following to your company?
Ted Walker, Head of Marketing at Keith Prowse said: “These results from our annual survey report confirm our long-held belief that there is nothing more important than the dining experience enjoyed by guests. Recruiting giants of the culinary world such as Albert Roux means more than just putting a name on our menus. They are there to oversee the whole process from plot to plate, carefully selecting seasonal menus and using locally sourced ingredients.”
For further information / pictures, please contact Triggerfish Communications 020 7233 9700