Culinary experts Laissez-faire Catering have been selected to join the prestigious Entertainment Quarter (EQ) Catering Panel after a rigorous application process, beating some stiff competition to take out one of three coveted spots.
A position on the EQ Catering Panel has long been a highly-desired position for catering companies. As one of Sydney’s key entertainment destinations, the Entertainment Quarter selects only the finest Gold Licence accredited catering companies to be a part of its preferred catering panel for its bespoke venues. And with the number of spots on the panel reduced this year from five to three, the competition has never been so tough.
Going up against six other catering firms, Sydney-based Laissez-faire Catering expressed interest to the EQ Catering Panel by putting forward a formal submission, before undergoing an extensive product tasting phase and delivering a winning presentation, demonstrating their ability to meet the high expectations of customers with flexibility and imagination.
Sara Flaksbard, Laissez-faire Catering General Manager, says the win is testament to the company’s burgeoning profile in the industry, providing superior catering for some of Sydney’s best venues.
“The Entertainment Quarter’s beautifully renovated buildings, such as the Byron Kennedy Hall, are a perfect fit for Laissez-faire Catering for we can combine our tailored cuisine, no matter what the event, with these amazing venues.
“Our vision is to grow awareness of the Entertainment Quarter by delivering exceptionally catered events while respecting the core objectives of all stakeholders,” said Mrs Flaksbard.
Samantha Swan, Events Manager at The Entertainment Quarter, explains why Laissez-faire, with more than 20 years in-house and off-site catering experience, won a place on the lucrative panel for the next 12 months.
“Laissez-faire Catering were hand-picked for their ability to offer a premium service and quality dishes for the wide range of functions and events we host at our iconic indoor and outdoor venues.
“We were very impressed by Laissez-faire’s delicious products, their reputation and experience with a range of high-profile venues across Sydney and feel confident in their abilities given their Foodified philosophy, which sees them always provide the highest-quality food using local, seasonal produce,” said Ms Swan.
Laissez-faire began operations in 1989 with a mission to provide excellent service, high quality food and beverages. It now caters for and delivers high end, large and boutique scale events through some of Sydney’s busiest venues, including The State Library of NSW and The Australian National Maritime Museum.