Winning with the Perfect Power Lunch

Do you know what separates a business meal from a power lunch? No? ... Here are some of the editor’s tips that can make a lasting impression

There is a big difference between simply saying to a client or colleague – Lets have lunch and then you both agree to meet at a restaurant, share a meal in discussions with mouthfuls of wine influenced discussions.
If you want your clients’ or boss’ attention, you certainly have to get them out of the
office and away from the telephone; invite them to lunch to get their minds off the office to give you a better chance to hear what you have to say or present. My advice is ‘do it in style’. It does not have to be expensive but it has to be carefully constructed so that it will speak volumes about your company, your colleagues and yourself. Give yourself the competitive edge.
My perfect power lunch is about thinking ahead, considering the needs of your guests
and planning with your restaurant or private chef. Things to do:

Make invitations:

1. Whether you choose a restaurant or private chef, make invitations. Do not
waste anybody’s time or risk a negative response. State the purpose of the meal. For example, “Roxanne, we need to discuss the advertising contract, are you available for lunch on the 8th?”

Make reservations:
2. Even if it is your usual restaurant, be sure to make reservations. It assures
seating for your party at the time you choose while giving you the power to
be in control and not at the mercy of the “line”. Consider special dietary
requirements of your guest(s) such as vegetarian or kosher menus. More
importantly, reservations help the restaurant to plan appropriately.
3. If your office has facilities to provide in-house catering, host it. Make sure
the chef is aware of the importance of your lunch and make it in a private
dining room.

Get there first and early:
4. Whether you are hosting the lunch in-house or going to restaurant, make
special requests in advance. If your company has a “no alcohol policy” for
legal or safety reasons, ask the waiter to not present a wine menu. If wine
will be served, view the wine menu and make a selection in advance. It will
save time and control expense. Explain any time restraints to server.
Review the menu in advance to make your personal selection.
The waiter should recognize the silent service signal when indicated the meal
is concluded. If you think the waiter will overlook it, ask that he/she watches
for your signal before clearing the table. If you are paying for the entire
meal, have the cashier make a credit card imprint.
Tip – that three-letter word; an important part of every service. Agree on a
15% gratuity unless you are asking for extra services, in which case, add 20%
or leave an extra cash tip on the table. When you leave, you will need only
to review and sign the credit card slip. If the meal is “no-host”, advise the
maitre d’ beforehand that checks will be separate.
Coffee and tea are usually served with or after dessert. Unless you have arranged for
coffee in advance, please do not request coffee at the first or in the middle of the meal.
It can cause disruption in the service.
A little extra go a long, long way

If you are hosting the lunch in your office premises please remember that guest favours are a wonderful surprise for motivational meetings and can be put at place setting in advance. Try one of these:

1. Fill a small, plastic wine glass with candies (coordinated with the table décor).
Cover with tulle; secure tulle with a ribbon. Add a small message tag; such
as: A toast to our future” – “You’re a glass act” – or a seasonal sentiment.
2. Use 1x2 1/8” address labels and print with “You’re worth a mint to me” or
Chew-chew-chews to be successful!” Affix to packs of mint chewing gum.
3. Small box containing Tootsies Rolls. Wrap and tie with ribbon. Add short
messages such as “You are on a roll” – “Thanks for keeping the ball rolling!”
– Let us get the ball rolling!”
4. Small gift bags/boxes containing packets of tea –tag to read “You fit our
company to a “T”!” – T-riffic!”
I am sure you can come up with better notes than then ones I have listed above!
If lunch is out of your office premises, arriving early gives you time to greet guest(s) and arrange for a table if no reservations are made. Do make introductions in the waiting area. Standing in clusters between dining tables or glad-handing across the table is discouraged. Do graciously accommodate an uninvited spouse or guest. This is an awkward situation but you cannot very well ask him/her to sit in the car and wait until the meal is finished.

Doing lunch

• Be the first to order – it sets the pace. If time is limited ask the dining staff for a limited menu. Limit the entrée choices to one meat, one fish, and one vegetarian pasta. Request that salads and a pre-selected dessert be on the table before arrival.
  
• Turn off the mobile phone. You should have given advance notice to junior staff;
  
• Watch the table to see what needs serviced. Extra breadbasket? More butter?
  
• Coffee carafe empty? Guest ordered juice and it was not served? Guest dropped napkin and cannot get the server’s attention? Something remiss with the food?
  Resolve any of these quietly with the waiter.
  
• Make social conversation before meal is served. This is the best time to get
  acquainted when food is not taking guests’ attention. It is a good time to
  establish rapport and check the climate of the group.
  
• Do not discuss food. Your opinion may not agree with your table companion’s.
  If it is wonderful, write a complimentary note to your catering staff, hotel
  manager or restaurant manager depending on wherever you may be dining. If it is horrible, just discretely put it around on the plate. This is one time when it is okay to play with your food. You will avoid drawing attention to yourself.
  
• Do begin the business portion of the meeting when everyone is nearly finished
  eating. Take breaks if the meal is going slowly. Guests will return with clearer
  minds after smoking, using the restroom or touching up makeup.
  
• Have a written agenda and keep the group on track.

When it’s over, it is over

After the meal is finished, put your napkin to the left of your place setting; stand up;
push in the chair; and leave the dining are. If the conversation is unfinished, go to a
waiting area or outside the building to continue. An after-meal huddle around the table
interferes with the waiting staff and blocks other diners.

Saying goodbye

When leaving, shake each person’s hand, smile, look him or her in the eye and say
something positive – like “You have some good ideas.” “Thanks for your contributions.”
”It was great to see you again!” “It was pleasure to meet you.” Remain with guests until the last one leaves. If it is a dawdler or someone long-winded, suggest you walk
together to guest’s car. Otherwise, be forthright. Say something like “Thanks for your
time, Chris; sorry to cut this short. I need to let you go so we can both get on with our
schedules.”
Finally, we all know it – keep your elbows and forearms off the table! No one will steal
your food, so there is no need to guard it. As for elbows, Mae West once put it this
way, “Keep all uncooked joints off the table”.
Just remember it’ll be special if you make it special!

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