When I was in Nashville a few weeks ago for The Special Event conference, I had the opportunity to go on a behind the scenes tour of the Gaylord Opryland Catering Kitchens. I love behind the scenes anything, but especially things related to hospitality. Even though I’ve been a planner for years and I know more about hospitality than the average person, I love every opportunity I get to see “back of house.” So naturally, I jumped at the chance to see the kitchens.
I was one of the few planners on the tour – mostly it seemed to be catering professionals from other (smaller) hotels or banquet facilities. Many of them ooh’d and ahh’d at the sheer scale of the Gaylord operation since it was noticeably bigger than their own. Several asked questions about procedures or logistics that I didn’t really understand, comparing their protocol to the Gaylord’s.