WOMEN in BUSINESS - April/May 2009 - (Page 16) FO O D Enjoy your WRIT TEN BY Debbie GolD It’s possible that more business deals get done over lunch than at the office. From what I’ve seen at my own restaurant, if the business discussions overshadow the meal, a lot of good food can get left on the plate. With a little planning, you can make a crucial business lunch a pleasurable experience for all and not a scary prospect. A lot depends on if you are the host or the invitee. If the lunch is on you, here are a few things to consider. Choice of venue is very important. If you’re in control, go ahead and choose the restaurant. Pick one that you have been to before; you will feel much more comfortable in surroundings that are familiar. If you haven’t been to the restaurant, check out the menu ahead of time. These days, most restaurants post their menus on their website. business lunch If you are out of town, eat like a native. When I visit a city that I have never been to before, I ask the locals—such as hotel clerks, taxi drivers, and doormen—where they like to dine. Think about how long you may have for your business lunch before going in the restaurant. Your actions can determine how long your lunch will be before you even order. Most restaurants can get you in and out within an hour, if that is what you’re looking for. Servers take cues from your behavior on how fast or slow you want to go and how A little forethought and strategic ordering can turn a culinary challenge into a memorable meal and meeting. 16 W o M E N i n B uS I N E S S A p r / M Ay 2 0 0 9
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