Couples/ clients always ask us: What do we mean when we say we have a Hospitality First approach to service?

First we should share that we have long been inspired by people like Danny Meyer and Will Guidara in the New York restaurant scene who have written extensively on hospitality and how to do it well.

At 440 Elm, we have a large venue that can host large private events. Here, our focus is on creating a hospitable environment that makes every guest feel welcome and that the event they are attending cares about their individual experience.

This may be reflected in opening experiences, where we design events to greet guests with an offer of some food and a drink in the first couple minutes (we've been to too many events where the initial experience is to get stuck in a long line). We ask that our event hosts assign ambassadors to connect with people who look like they are either lost or shy and haven't connected with anyone yet.

We design menus to have options that address major dietary preferences or concerns. We work through timelines to ensure the flow of people happens smoothly with minimal lines. We make sure any food displays are serviced at a high enough ratio to ensure guests have great options that look compelling and maintain little things like serving spoons and tongs and sauces and toppings.

We can talk through countless examples of details, yet zooming out it's really about working with a small business where the people you encounter are great at what they do, care deeply about your event being a success, and feel like they are put in a position to successfully be of service.