Melanie Martin Head of New Business at Pearl Lemon Catering

tobyjohnava

Jul 16, 2025 - 20:10

Ive stood in many beautifully decorated rooms Everything is polished Guests arrive on time Food is presented carefully But the energy feels flat People seem unsure about where to go or how to connect Its not about poor planning Its usually because something human is missing Theres no warmth in how things unfold Nothing feels like it was designed with people in mind

The Work I Do Begins Long Before the First Guest Arrives

When I became Melanie Martin Head of New Business at Pearl Lemon Catering my focus shifted from operations to emotion Thats what drives our catering experience I try to understand what makes a gathering memorable The little moments when someone finds a seat easily or eats something that feels just right Its never just about the food Its how people feel while theyre there

Creating Comfort Starts With Understanding Movement

People dont behave the way floor plans expect Thats why I walk through each space with fresh eyes I try to sense where people will move pause or gather even before the event begins

Some things I consider include

How crowded certain areas might become
Whether people will feel rushed or lost
Where bottlenecks might slow things down
What kind of atmosphere the space invites

Its a quiet kind of planning but it changes everything about the event

The Best Service Feels Invisible

You shouldnt notice service You should feel comfortable because nothing is in your way My team focuses on being present but never overbearing

That means we

Watch for guest cues without hovering
Keep timing smooth without interruptions
Step back when people need space
Appear when help is needed and fade again

It creates an experience where everything feels natural even though every part is carefully guided

Matching the Food With the Mood

Menus shouldnt just reflect cuisine preferences They should echo the reason people are gathering A fast paced business lunch has different energy than a reunion dinner or a gallery opening

When building menus I look at

The feeling the host wants to create
The time guests will be eating
How relaxed or structured the event is
What food will help people settle in

This makes the meal part of the events rhythm not a pause in it

Everyone Deserves to Feel Thought Of

Guests shouldnt need to ask whats in their food or whether options exist for them It should already be there ready and easy to understand

Heres how we make that happen

Diverse meals offered without request
Clear signs that guide without needing questions
No difference in how meals are presented
Staff who offer quiet help not explanations

When people dont need to worry about food they can focus on the people around them

Hosts Have Enough on Their Mind

Most clients are managing speakers logistics guest lists and time They dont need to wonder whether the caterer remembered to bring a second set of cutlery or noticed a shift in timing

Thats why we

Arrive before expected and double check everything
Watch the energy of the room and adapt quietly
Solve problems before they become visible
Keep hosts informed but not overwhelmed

Being helpful means reducing tasks not adding more

The Little Things Make the Longest Memories

At one event a guest was shy about asking for an ingredient check We had already created an alternative dish and brought it out calmly No attention drawn No fuss They later came to thank us privately Moments like that stay with people long after the event ends

Planning for the Things You Dont Plan

Events change People arrive late Vendors run behind Items go missing These things happen but our job is to make sure guests never feel it

Were used to handling

Room changes without disrupting guests
Short notice adjustments to menus
Last minute dietary surprises
Noise issues or timing conflicts

By staying ready we keep things smooth even when surprises show up

Why I Still Love Doing This Work

Theres something meaningful in helping people feel calm in a shared space Whether its a team celebration or a formal dinner I care about how it feels to be a guest in that room

As Melanie Martin Head of New Business at Pearl Lemon Catering my role is about more than logistics Its about building ease into every detail so guests feel looked after without needing to ask Because the best events arent just remembered for how they looked Theyre remembered for how people felt being there

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