We had the pleasure of talking with Dovile Tama, Sales & Events Manager at Piazza Italiana about the changing world of corporate entertaining and what today’s Executive Assistants and corporate bookers are looking for from venues…
Piazza Italiana is not your average Italian restaurant – not even in the fine-dining space. They offer much more than delicious food and great service. One of the first things to mention is their bespoke, client-centric approach to every event they host, from breakfast meetings and business lunches to private dinners and exclusive events. Each client receives a tailor-made experience – there is no one-size-fits-all approach here.
Corporate entertaining has evolved significantly in recent years.
What are EAs, PAs and corporate bookers looking for from venues today that perhaps they weren’t five years ago?
I think people are looking for experiences rather than simply somewhere to eat. A great meal is still incredibly important, but today clients want guests to leave talking about the event itself, not just what they had for dinner.
You only have to look at the rise of activity-led venues to see how expectations have changed. Businesses are investing in experiences because they bring people together, encourage interaction and create lasting memories.
As a fine dining venue, we’re obviously not going to be hosting karaoke or axe throwing anytime soon, but we can create an unforgettable dining experience. Whether that’s expertly paired wines, guided tastings or thoughtful touches that surprise guests, it’s about giving people something they weren’t expecting.
I don’t think every venue needs to offer the same thing. Clients have more choice than ever before, which is fantastic. The important thing is understanding what you’re good at and doing it exceptionally well. For us, it’s about creating occasions people genuinely remember through exceptional food, wine and genuine hospitality.
Many venues offer event packages, but your approach is centred on creating bespoke experiences.
Why is flexibility so important, and how do you work with clients to turn their ideas into reality?
One of my favourite parts of the job is when a client starts a conversation with, “This might be a crazy idea…” because you genuinely never know what’s coming next.
I’ve always believed that “We’ve never done that before” shouldn’t automatically mean “We can’t do it.” Equally, I don’t believe in saying yes to everything just to secure a booking.
Managing expectations is one of the most important parts of event planning. Clients trust us to be honest with them. If something is achievable, we’ll do everything we can to make it happen. If we think there’s a better way, we’ll explain why. And if something simply isn’t realistic, we’d rather have that conversation upfront than promise something we can’t deliver.
Sometimes that’s as simple as explaining that yes, we can absolutely accommodate a last-minute booking for 20 guests without pre-orders, but the kitchen will naturally need more time to prepare each dish than it would with a menu confirmed in advance. Setting those expectations from the beginning means everyone enjoys the event far more on the day.
Sometimes the best solution isn’t the first idea, but arriving at it together is one of the most rewarding parts of my job.
From breakfast meetings and networking receptions to exclusive dinners and office catering, every event has different objectives.
How do you help clients choose the right format to achieve the best outcome?
The first thing I usually ask is, “What do you have in mind?”
Clients often come to us with a vision rather than a fully formed plan, and that’s absolutely fine. My job is to listen, understand what they’re trying to achieve and help shape that into an event that works.
Sometimes that’s a breakfast meeting before the working day begins, sometimes it’s a client dinner, a networking reception or an exclusive hire. Other times the best solution isn’t in the restaurant at all.
If a client wants exceptional food but needs to host guests in their own office or another venue, we can bring the experience to them through our external catering service – whether that’s an office reception, a board meeting or even private jet catering. Safe to say it won’t be your standard sandwich platter.
There isn’t a one-size-fits-all answer, and that’s exactly why I enjoy this job. Every brief is different, every client is different, and that’s what keeps it interesting.
Time is often the biggest challenge for EAs and PAs.
What can a venue do to make the planning process as seamless and stress-free as possible for busy corporate bookers?
I think people often forget that an event doesn’t start when the first guest walks through the door – it starts with the very first enquiry.
Planning an event should be exciting, not stressful. Executive Assistants and corporate bookers already have enough on their plates without chasing suppliers for information or wondering if something has been forgotten.
Good communication is just as important as good food. Being responsive, proactive and honest makes a huge difference, especially when you’re planning larger events over several months.
By the time event day arrives, my aim is that clients aren’t worrying about logistics – they’re looking forward to welcoming their guests. A venue might be beautiful, but if communication is difficult from the very beginning, it rarely gets easier. I’d much rather clients feel like they’ve gained another member of their team than just another supplier.
Food has become an integral part of the overall event experience.
Are you seeing growing demand for more interactive or personalised dining concepts, such as wine pairings, chef experiences or live food stations, and what impact do these have on guest engagement?
Absolutely.
I think interactive dining works because it naturally breaks down barriers. If you put fifty people in a room, they’ll often stay with the colleagues they already know. Give them something to gather around – a wine tasting, fresh pasta being finished in a Pecorino wheel or an interactive food station – and suddenly conversations happen naturally.
Food has always brought people together, but interactive dining gives people a reason to move, explore and connect. Particularly at networking events, it creates conversation starters without anyone even realising it.
That’s why I think we’ll continue to see hospitality becoming more experiential. It’s not about replacing great food – it’s about making great food part of the experience.
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- Photo by SMD Photography LTD
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- Photo by SMD Photography LTD
Many organisations are looking to create memorable experiences rather than simply booking a room and a meal.
What are some of the most successful or creative corporate events you’ve hosted, and what made them stand out?
One event immediately comes to mind because it completely changed the way we approach corporate entertaining.
It was a large standing reception where the client wanted guests to explore the venue rather than remain in one place. Alongside bowl food and drinks, we created a series of interactive food experiences throughout the space. There was an oyster tower on arrival, a charcuterie station, a nori station, freshly made tagliolini finished in a Pecorino wheel, and a wine tasting station. To add to this, external performers circulated with caviar and blinis, and later made their way around with limoncello shots. A specialist production company transformed almost half the venue with a spectacular stage and live performances, so there was always something happening throughout the evening.
Behind the scenes, there were a few unexpected challenges too. I still laugh about travelling across London with my own giant oval mirror because the one we’d ordered for the oyster display hadn’t arrived in time! Thankfully everything came together perfectly, and the client never knew there had been a last-minute hiccup.
That event actually inspired us to develop more interactive food stations as part of our offering because we could see how much guests enjoyed moving around, discovering something new and engaging with the experience rather than simply standing with a drink in one corner.
Since then, we’ve realised that the possibilities are almost endless. With a bit of creativity, most dishes can be turned into an interactive experience. Perhaps not a live barbecue in the middle of a Grade II listed banking hall—we’ll leave open flames to someone else!—but there are countless ways to surprise guests while keeping exceptional food at the heart of the event.
For me, that’s what memorable hospitality is all about. People might not remember every canapé they ate, but they’ll remember how the event made them feel.
Finally, if you could give Executive Assistants, Personal Assistants and Office Managers one piece of advice when choosing a venue for their next corporate event, what would it be?
Choose the team, not just the venue.
Beautiful venues are everywhere, but a beautiful venue doesn’t automatically mean a great event.
For larger events, you’re often working with the venue team for weeks or even months. Pay attention to how they communicate, how quickly they respond and whether they’re genuinely listening to your brief or simply trying to sell you a package.
Trust your gut. If a venue is proactive, honest and makes your life easier from the very first enquiry, there’s a good chance they’ll do exactly the same when it comes to delivering your event.
People might remember the venue, but they’ll always remember how working with the team made them feel. A venue should feel like a partner, not just a place you’ve booked.
More about Piazza Italiana
Piazza Italiana also provides catering beyond the restaurant, including office events, external corporate functions and private jet catering, as well as wine pairing dinners, interactive food stations and other tailored dining experiences.
We are delighted to feature Piazza Italiana in the Autumn 2026 Issue of PA Life. Check out the Christmas Parties feature before you settle for a venue.
