Page 31 - BusinessWest November 14, 2022

right.”
That selectiveness forced by work-
force realities has changed the entire event industry quite a bit, Rosskothen added. “We just don’t say yes to every- thing anymore.”
Peg Boxold, owner of Elegant Affairs Catering in Springfield, has
had to become more selective as well. “Coming out of the pandemic, we’ve got business, no problem, but we don’t have the staff. My staff have other jobs, just like the rest of the world. So we do what we can.”
During one past holiday season, she recalled, the company had a cou- ple of days with 12 different events at different venues. “But now I have to think twice about doing two parties in one day, depending on whether I have staff. Also, it’s tough sometimes getting product for the kitchen, so if I don’t get the menu soon enough, I’ve got to hunt for the product. It’s not an easy world out there, and the profit margin is so much tighter now; we’ve had to go up on prices. It’s a new world.”
Like others we spoke with, Boxold said turning down business is simply a matter of not taking on a job she may not be equipped, because of staffing,
“I’ve worked too hard
for too many years to jeopardize everything now for something I know I’m not going to be able to handle.”
to do well; she noted that she’s built up a reputation over more than three decades for quality events, and won’t risk that on understaffed bookings.
“I had one lady call in September; she wanted a lunch on a Wednesday for 200 people, a plated meal. I said, ‘I can do a buffet setup the day before, but I don’t have the staff for plated.’ She wanted to be served, so I said, ‘sorry, I can’t.’ I’m not going to take something I don’t feel comfortable with in terms of quality of product and quality of service. I’ve worked too hard for too many years to jeopardize everything now for something I know I’m not going to be able to handle.
Even the events that do go on are more challenging, Boxold added. “Last week, I had a Thursday fashion-show luncheon in Wilbraham for 90 people. I begged, borrowed, and stole people to make it happen.”
Picking and Choosing
Rosskothen said he expects the upcoming holiday season to be a bit slower than in past, pre-pandemic years.
“I haven’t read any statistics, but my instinct tells me corporate is still slow to do group parties. So we see
them, but we don’t see them to the level we used to. Every Friday and Saturday is booked, but if you go back a few years, we used to be booked five days a week. So it’s a little differ- ent than in previous years, and again, the selective process of picking and choosing the business that fits our company also gets rid of a few.”
The Log Cabin won’t be hosting group holiday parties this year, he explained, noting that the Delaney House, with its smaller rooms, is being used for smaller parties, while the Log Cabin focuses on big events.
And events are ‘big’ in different ways, Rosskothen noted. Wedding
attendance is down, from an average around 170 years ago to 120 today, partly due to today’s marrying couples being slightly older. But the average per-head charge is up.
“This generation knows what they want; they’re very specific about their wishes, and it pushes the check aver- age up,” he explained, noting that, once they book the event and set their guest list, they’re willing to pay more for certain things. “Prime rib used to be included in all our prices. Now,
if you want prime rib, its $8 a head more. But the people who want it select it.”
The biggest challenge dealing with
customers is that the price of every- thing is up these days.
“When somebody’s booked a long time in advance, which happens mostly on the wedding side of the industry, it’s very frustrating. There’s a budget established, and you kind of have a vision, but if you planned a wedding two years ago, you’re paying 20% more than you were planning. And that’s a big jump, especially if somebody’s on a budget. But there’s no choice; our costs are easily 20% higher versus pre-pandemic.”
For the most part, people have been understanding, Rosskothen added.
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