What if the most profitable business in your restaurant is the one you only take when the phone rings?
Most operators pour everything into the dining room. In my own restaurants, in-house dining netted 10 to 12% in its best months, while events cleared 30 to 35% out of the same kitchen.
In this takeaway, I break down how going outbound took my fine dining events revenue from $250,000 to $1 million in 12 months, why the person booking your corporate event is buying peace of mind, and the one call list you can start working this week.
If you’re waiting for catering to find you, you’re leaving your highest-margin revenue on the table.
That’s this week’s takeaway. To build the marketing team that brings your best guests back more often, visit restaurantbusinessschool.com.
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Free 5-Day Restaurant Marketing Masterclass – This is a live training where you’ll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.com
