Our Success Stories
The Centre hospitalier de l'Université de Montréal (CHUM)
The CHUM has an amphitheater and meeting rooms that can accommodate up to 250 people. In order to optimize the experience of its customers, the hospital decided to outsource food services for its events.
With the support of Sacrée Soirée, the CHUM’s team was able to determine the optimal and safest way to organize the new premises and storage areas, the best equipment and the personnel required to offer different types of service, including cocktails, training sessions and conferences.
Sacrée Soirée supported the CHUM in making strategic decisions regarding purchases, the establishment of service standards, the layout of rooms, the coordination of deliveries and the food quality control. In collaboration with the kitchen chef and the caterer’s customer service manager, Sacrée Soirée has hired a Maître D’ responsible for events, as well as service personnel, while maintaining the quality standards of the establishment.
Hotel Fairmont Queen Elizabeth
The Fairmont Queen Elizabeth hotel ceased operation temporarily in 2016 to carry out major renovations for one year.
For the hotel reopening, the management team had to determine how to rapidly recruit kitchen and service professionals to provide restaurant and banquet services, while respecting the high-quality standards of this prestigious establishment.
To this end, the Fairmont Queen Elizabeth hotel trusted Sacrée Soirée to fill kitchen and service vacancies until the Human Resources department was able to hire and train their own personnel.
The Rogers Cup
The Rogers Cup is one of the most important sporting events in Montreal. Every year, more than 20,000 visitors converge on Uniprix Stadium to cheer on their favorite tennis athletes in action. As part of this event, more than 40,000 meals must be prepared and served in 10 days!
This significant challenge led the management team to question the best strategy to adopt in order to guide the caterer who participates in the event for the first time in the recruiting and training of a brigade of professionals who will be able to meet the needs of this major event. Following this reflection, the Rogers Cup team chose to partner with Sacrée Soirée in order to ensure the success of the event.
In fact, in recent years Sacrée Soirée has developed the necessary expertise to support the caterers at each stage of the project. For the Rogers Cup, more than 120 qualified professionals per day are needed to fill staffing needs in the restaurant area and in the corporate suites.