You are pitching events to the wrong person. The person you meet is not the person who approves the expense. Best-in-class proposal assets, three-tier packages, and strategic beverage upgrades created an 80% close rate at Preux & Proper. Here is how to build a proposal that sells for you when you are not in the room.
What if spending more on your staff is the fastest path to a more profitable restaurant? Jon Murray washed dishes at Applebee’s and spent six
What if your biggest profit leak is hiding behind the bar, in the engine your guests never see? Tobin Ellis spent 30 years behind the
Internal marketing is everything you do inside your four walls to increase the value of every customer who already showed up. From the house account enrollment script to status-based loyalty programs modeled after credit card companies, these are the tools that turn first-timers into repeat customers for zero dollars.
What if owning a restaurant isn’t the win you think it is, but a risk most people misunderstand? Helen Johannesen didn’t just step into ownership,
What if you can’t actually manage your people, and every hour you spend trying is the reason your restaurant won’t scale? Seth Gerber co-owns MIDA,
What if the conventional wisdom about putting customers first is the very reason your restaurant keeps losing good people? Harry Posner and Natalie Dial walked
What if the reason your restaurant isn’t built to last is because you designed it to survive instead of dominate? Philippe Massoud opened ilili in
What if the reason your margins are tight has nothing to do with efficiency and everything to do with strategy? Chef Michael White held five
What if your guests aren’t choosing your competitors, they just forgot you exist? Ben Leventhal has spent 20 years building the infrastructure that connects diners
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