Our catering training
The demands of professional event catering are very specific and require specialist knowledge, skills and a wealth of experience. All our team members are required to complete every single position - from service crew to event assistant to event manager. Before each promotion, the team member takes part in the relevant internal training modules and demonstrates their skills. These modules cover topics such as service standards, guest communication, recipes, occupational safety, hygiene, grill technology, logistics, employee management, event management, public speaking and personal development. These modules are held in German and French.
Film about the Maiergrill catering training and further education concept:
Was haben wir für Catering-Ausbildungsmodule?
Modul S - Servicestandards and Hygiene
The first module in our catering training, which every service crew member goes through, covers the basic topics of event catering. Correctly setting, serving and clearing dishes, wine knowledge, hygiene, occupational safety and the most important principles of communication with guests.
Module GAR - Barbecue technology Occupational safety Recipes
In addition to imparting the knowledge and skills required to implement our catering recipes precisely, this training module also focuses on the efficient and safe use of our infrastructure, equipment and tools. This module is aimed at our event assistants.
Module A - Driving a van and trailer
We transport around 800 kg of material at a full-service catering event with 80 guests. Loading our vans and trailers correctly and then moving them safely is part of this workshop module for event assistants and event managers.
Module RAP - Rhetoric Appearance Personality
The impression made on the client and guest has a lot to do with the event manager's communication. Developing personality and communication skills is the aim of this workshop for catering event managers.
Module F - Leadership communication
As the boss on site, the event manager leads his team to success. They have to constantly make target-oriented decisions in real time - there is no time for lengthy reflection at a catering event. For a brilliant event, he must also be able to call on the optimum performance of each team member through his management activities. He also has the task of encouraging each team member individually through feedback and instruction, because it is absolutely strategic for our long-term future as a company that we develop our own junior staff - because our catering concept is very specific and absolutely unique. Logically, it makes sense to take the time to get to grips with this enormous challenge and get fit as part of our catering training. Welcome to Module F!
Jos Cobben
Swiss Re
Barbecue with 150 guests
Barbecue with 150 guests
«After the company triathlon at the Landiwiese, we organized a barbecue event by the lake. Although the traffic situation was extremely difficult, everything went perfectly. Tables and benches were ready when the guests arrived and drinks were available. The food was delicious, well assorted and of high quality. The Maiergrill staff already knew the location and were well prepared. It was great that the Maiergrill team cleaned everything up later because so many guests stayed longer than planned. The feedback from the employees about the event was unanimously great.» Testimonials
