There's just no pleasing some people

As Event caterers, we have the flexibility to undertake a wide range of events and it is this variety that contributes to the enjoyment of the job.

Previous functions have included simple finger buffets, lavish wedding buffets and large-scale Christmas parties in temporary structures, all of which are created for a specific client and therefore only attended by that client's guests.

Unfortunately, none of our operations are open to public scrutiny, something that is causing a problem as we have a potential client who wants to see a function in progress.

It is our normal practice to offer menu tastings, client testimonials and a bulging portfolio of photographs, and in the past we have found this to be satisfactory.

The client making the request wants us to cater for a conference for 350 people, with coffee and pastries on arrival, a buffet lunch and mid-afternoon tea, with a short break in which we have to turn the venue into a dining area for a gala awards dinner.

Despite our assurances that this is possible and references from a client for whom we undertook a similar event last year, the client still wants to see an operational event. Not just any event, but one for similar numbers and using the same kitchen that we will use for the proposed function.

We operate a variety of different kitchens on the basis that we should always have something to suit all eventualities, ranging in size from a simple refrigerated box trailer to an articulated lorry equipped as a full production kitchen with integral fridge, water and waste.

This is the unit that will we probably use for their function, but the vagaries of our diary mean that our current events are either too simple, too small or in locations with restricted access which we will service with a combination of smaller, more manoeuvrable units.

We may have the option of inviting the client to an event in December, but the client would like to look at our operation before confirming the booking in the next few weeks.

Furthermore, the event in December would involve a marquee kitchen, with our vehicles used to provide adjacent refrigeration, and may therefore still not satisfy the client. Any ideas?

Robert Alvarez is proprietor of Phoenix Catering event caterers

in Towcester, Northamptonshire

Next diary from Robert Alvarez: 14 October