ures, assigned equipment, and set up a ware washing station that reduces congestion. “Our truck interiors will be cleaned prior to pack out and all touch points, such as steering wheels and handles, will be disinfected between deliveries,” she continues. “For deliveries, we embrace the need to be flexible with each of our partner venues in order to comply with their specific regulations.” When it comes to seating and floor plans, Brûlée is committed to following government safety guidelines. “We have implemented policies that will reduce table counts to a maximum of 6 guests at each with 6-feet of spacing between tables to promote social distancing,” Sheridan notes. She adds that Brûlée also is creatively thinking through ways to provide more traditional offerings, such as buffets and cocktail station displays, but for right now “we are leaning into our small plate offerings, passed hors d’oeuvres, and looking into adding bento box options to our menus in the future. Our main goal is to ensure the safety of guests while making sure that the awe and luster of a traditional event is not lost.” Planners may also consider prepacked meals or “grab-and-go” style offerings, which are available through the Brûlée Everyday division that offers both daytime and drop-off service. They also have created “Backyard BBQ” and “Seaside Summer” menus that are designed for off-premise catering service. “Anticipating that guests might feel comfortable closer to home… we can bring the party to them - safely - and without compromising the culinary excellence for which we have become known,” says Sheridan. 26 Julyz August2020
Brûlée continues to evolve and adapt during this time and, as a result, is now offering a variety of smaller wedding and event options in partnership with their exclusive and preferred venues with packages for guest counts as small as 30 (for a limited time only). “We are dedicated to being the client’s partner in safety and to help guide them along the way,” she adds. “As always, Brûlée Catering is happy to customize our traditional offerings per each client’s needs.” Phyllis Jablonowski is president of Eventricity, a luxury event planning and production agency. She notes that health and safety guidelines and directives remain very fluid with new information coming out daily. “The rules have changed many times and will continue to change with the evolution and understanding of the COVID-19 process.” And while it is important to stay continuously educated, planners must also be sure that the information being followed is correct. “Misinformation can spread like wildfire. In times as delicate as these, clients may feel vulnerable or overwhelmed. As the hired event planner, it is our duty to quell that discomfort. We rebuild our client’s confidence through transparent communication and the sharing of factual information,” she asserts.
“It is critical that we are well informed in order provide a safe and engaging guest experience,” Jablonowski adds. “While healthcare and government sectors will continue to provide guidance and policy, it is up to those of us within the events Industry to understand and implement those policies conscientiously and correctly.”
For example, she notes that temperature checks were a must only a few weeks ago, but now they are no longer encouraged. Such a major shift in requirements illustrates how important it is to stay up-to-date with the constant eb and flow in order to ensure that the rules being implemented and practiced will accurately reflect the reality of the moment. “What does today’s reality look like?” she asks. “All company staff and suppliers on-site for event setup, service and breakdown must wear masks and gloves. Clients must provide a guest list that denotes the name, city/state, and contact number for each attendee. Current food service practices intentionally limit inter-guest contact.” “Safety and sanitation are to be regularly reviewed with staff, suppliers and clients,” Jablonowski continues. “Supplier safety measures will be further implemented through additional communication and supervision. A notable increase in signage will be displayed throughout venues to keep guests informed of sanitizing stations, encourage physical distancing, and to promote masks being worn by guests when possible.” With regard to seating and floor plans, she explains that the biggest change will be in space allocation. For the foreseeable future, she notes, every event will require more square footage for the same number of guests in comparison to pre-COVID-19 spacing. “As Philadelphia approaches the ‘green phase,’ guest capacity per venue will divert to whichever of the following two options allow for the lesser guest count: 75 percent of a venue’s pre-COVID 19 capacity may occupy the venue at one time, or 250 guests,” explains Jablonowski.