Creating a successful kosher
event can be something of an
art form. Even the happy couple
may be skittish trying to
reconcile their gourmet aspirations
with their desire for a traditional
kosher event. And
when it comes to your facility,
either you have the capability
to accommodate a kosher caterer—perhaps even
your own internal kosher operation—or you don’t.
The Pierre is one of many hotels in New York
City that accommodates kosher caterers. And
kosher events are a major component of their
business—“as much as 20 percent,” says Bill
Spinner, director of catering. His kosher events
run anywhere from 75 to 700 people.
“We have a short list of caterers who can meet
our reputation for a premium product. We’re
asked to weigh in on the menu, but generally the
bride and groom work directly with the caterer.”
Many events are charitable functions and
meetings for Jewish organizations that often spin
off social events as community members come
together and learn about the hotel and its capabilities.
Beyond full kosher weddings and events,
Spinner says, “we have demand for separate
kosher meals at nearly every event.” Spinner
works with an outside kosher caterer to ensure a
seamless presentation.
Christine Sandler takes it one step further, catering to the Orthodox Jewish community in
southern Maryland. She is the director of catering
for the new Westin Annapolis. Her weddings definitely
run jumbo, with an average of 400 to 500
people. “I did 20 of these a year in a big corporate
facility,” says Sandler, “but I could do three or four a week—it’s a huge community. And if you do it
well, word spreads quickly.” She jokes, “I’ve probably
married half of Silver Spring!”
NICE WORK IF YOU CAN GET IT
Events are typically off-days, Thursday or
Sunday, and there’s strong demand in January
and February. Engagements are traditionally
shorter (as little as two months), making it great
short-term business, and you’re competing with
only a handful of facilities that can accommodate
these weddings. Sandler estimates there are
only three hotels in the entire Baltimore area
able to take on these events.
“It’s a wonderful piece of business, particularly
because it’s downtime, but you have to have
the space,” says Sandler. They’re large events
made larger by the particular demands of the
day. “The wedding requires several separated
areas.” Several events are happening in sequence
with specific space requirements: separate dressing
areas for men and women; a secluded area,
the yichud, where the bride and groom retire for
about 20 minutes immediately following the ceremony
that must have only one door and no
windows (Sandler has used a boardroom); a
large separate reception area for the men (the
tisch); and a very large main area that can
accommodate a guest list that often tops 700
people plus a chuppah and dancing, and a stage
that can accommodate 15 to 20 people.
“If the wedding is over the Sabbath weekend,
with guests arriving on Friday for a Sunday wedding,
we have to provide a room for dinners,
breakfasts, and lunches. Elevator operators are
needed, or the elevators are set to stop at every
floor, as guests cannot push the buttons. Or guests are located on lower floors. Someone also
must unlock doors, turn on lights, etc.”
KOSHER BEVERAGE TRENDS
Sandler notes a trend toward less alcohol at
these events. “Many offer just wine, even just
soda. Wine fountains are also popular.”
Interestingly, she says couples are more traditional
than ever. “The younger people coming in
are asking for the strictest kosher requirements,
even more than ever.” She also stresses, “I work
in close partnership with a caterer, so we build
our business together.”
The Scottsdale Hilton does kosher catering
in-house with a full separate kitchen, utensils,
plates—the works. “It’s become very standard
here,” says Danielle Deschamps, catering sales
manager. “We do it all the time.” She estimates
at least two full kosher events a month.
“We’re one of two or three in Scottsdale that
offers Kosher catering, and we’re the only five
diamond. We do all the events for Jewish
National Fund, Association of Jewish Libraries,
conference groups. Word of mouth is so important.
There’s a need—they have to have a place
that can do this. Weddings can be a spinoff of
the organization’s events. They come for a
fundraiser and schedule a social event. We have
our own set of kosher menus. Chef knows the
rabbi. And having the space to do it makes a big
difference.”
Deschamps sees a higher level of kosher
wines available now. “Our regular kosher wine is
$38 a bottle, and it goes up from there. We have
a nice variety.”
Strictly Kosher