Creating a successful kosher event can be something of an art form. Even the happy couple may be skittish trying to reconcile their gourmet aspirations with their desire for a traditional kosher event. And when it comes to your facility, either you have the capability to accommodate a kosher caterer—perhaps even your own internal kosher operation—or you don’t.

The Pierre is one of many hotels in New York City that accommodates kosher caterers. And kosher events are a major component of their business—“as much as 20 percent,” says Bill Spinner, director of catering. His kosher events run anywhere from 75 to 700 people.

“We have a short list of caterers who can meet our reputation for a premium product. We’re asked to weigh in on the menu, but generally the bride and groom work directly with the caterer.”

Many events are charitable functions and meetings for Jewish organizations that often spin off social events as community members come together and learn about the hotel and its capabilities. Beyond full kosher weddings and events, Spinner says, “we have demand for separate kosher meals at nearly every event.” Spinner works with an outside kosher caterer to ensure a seamless presentation.

Christine Sandler takes it one step further, catering to the Orthodox Jewish community in southern Maryland. She is the director of catering for the new Westin Annapolis. Her weddings definitely run jumbo, with an average of 400 to 500 people. “I did 20 of these a year in a big corporate facility,” says Sandler, “but I could do three or four a week—it’s a huge community. And if you do it well, word spreads quickly.” She jokes, “I’ve probably married half of Silver Spring!”

NICE WORK IF YOU CAN GET IT

Events are typically off-days, Thursday or Sunday, and there’s strong demand in January and February. Engagements are traditionally shorter (as little as two months), making it great short-term business, and you’re competing with only a handful of facilities that can accommodate these weddings. Sandler estimates there are only three hotels in the entire Baltimore area able to take on these events.

“It’s a wonderful piece of business, particularly because it’s downtime, but you have to have the space,” says Sandler. They’re large events made larger by the particular demands of the day. “The wedding requires several separated areas.” Several events are happening in sequence with specific space requirements: separate dressing areas for men and women; a secluded area, the yichud, where the bride and groom retire for about 20 minutes immediately following the ceremony that must have only one door and no windows (Sandler has used a boardroom); a large separate reception area for the men (the tisch); and a very large main area that can accommodate a guest list that often tops 700 people plus a chuppah and dancing, and a stage that can accommodate 15 to 20 people.

“If the wedding is over the Sabbath weekend, with guests arriving on Friday for a Sunday wedding, we have to provide a room for dinners, breakfasts, and lunches. Elevator operators are needed, or the elevators are set to stop at every floor, as guests cannot push the buttons. Or guests are located on lower floors. Someone also must unlock doors, turn on lights, etc.”

KOSHER BEVERAGE TRENDS

Sandler notes a trend toward less alcohol at these events. “Many offer just wine, even just soda. Wine fountains are also popular.” Interestingly, she says couples are more traditional than ever. “The younger people coming in are asking for the strictest kosher requirements, even more than ever.” She also stresses, “I work in close partnership with a caterer, so we build our business together.”

The Scottsdale Hilton does kosher catering in-house with a full separate kitchen, utensils, plates—the works. “It’s become very standard here,” says Danielle Deschamps, catering sales manager. “We do it all the time.” She estimates at least two full kosher events a month.

“We’re one of two or three in Scottsdale that offers Kosher catering, and we’re the only five diamond. We do all the events for Jewish National Fund, Association of Jewish Libraries, conference groups. Word of mouth is so important. There’s a need—they have to have a place that can do this. Weddings can be a spinoff of the organization’s events. They come for a fundraiser and schedule a social event. We have our own set of kosher menus. Chef knows the rabbi. And having the space to do it makes a big difference.”

Deschamps sees a higher level of kosher wines available now. “Our regular kosher wine is $38 a bottle, and it goes up from there. We have a nice variety.”