Teneo Hospitality Group’s Post

Heading to #bbcon? Here's what YOU need to know! ⬇

Want to enjoy your favorite bottle of wine from home? Watch out for the corkage fee—a venue/restaurant charge that allows you to cutomize your dining experience. 🍷💸 Follow us to learn more event related terms! [friday facts, event facts, sip smart, corkage fees, byo, corporate events, events, event terms, event agency, planners, event profs, LOMA glossary]

One of the first decisions you make when hosting a corporate event is choosing the location, but how do you know your choosing the right one? There are two main options: a restaurant or dedicated event venue, and both come with their own set of advantages and drawbacks. Read more about the key differences, provided by Modern Moments Event Space, to help you make your decision at https://bit.ly/3Wzb6iQ. #thechamberis #gilbertaz #gilbertbusiness #gilbertchamber #businesstip #gilbertevents

Virtual Events falling short of expectations? Acquire's Virtual Events are specifically designed to drive engagement and attendance to those who matter most to your business. Here’s how we do it... Drive Attendance. By offering a premium wine or whiskey-tasting experience from the comfort of their home, attendees are excited to be a part of the event. Maximize Engagement. Acquire Virtual Events are designed to be FUN. Our lead sommelier has spent her career ensuring that every guest in (and outside) of the dining room is welcome, and primed for engagement. Easy Follow-Up. We offer a seamless follow-up strategy for following up with either attendees or prospects who didn’t make the event to ensure that the white-glove service continues long after the event has concluded. Make your next virtual event a success! To get started, visit us at https://lnkd.in/g89A7K6g #virtualevents #virtualevent #salestool #salesdevelopment #clientrelationships

Wondering how to sell out an event ahead of time, every time? How did I manage to sell 15 consecutive sold-out pop-up restaurant events, selling thousands of tickets with no prior venue, menu, or wine list disclosure? For me, it's all about harnessing the undeniable power of secrecy, scarcity and exclusivity. Here are my three top tips for making them work for events across the spectrum: 💡Maximise your budget: My recommendation is channel a majority of your budget into the pre-sale phase. The impact of your scarcity message diminishes once tickets are up for grabs 💰. 💡 Embrace the Countdown: Set a designated sale time, to create a sense of exclusivity and urgency. This transforms ticket purchasing into an event in itself, fueling word-of-mouth buzz among attendees. If they miss out... well they will remember to be quicker next time. #winwin 💡 Use Event Teasers to Keep Them Guessing: Don't reveal everything at the start; instead, use secrecy to your advantage and watch the excitement build organically.  Check out the blog for the complete recipe: 🏊♂️ https://lnkd.in/gtynGwwg

Last week I had the absolute pleasure of attending FSTEC, this time as a member of the operator community. Like many others have noted, there were a TON of restaurant brands represented. For my B2B clients, take note. The pendulum on FSTEC has always swung back and forth, but I’d predict this conference remains a “must go” to reach the marketing and tech industry leaders. While I thought the content was decent, the true opportunity was in the hallways, manageable show floor (but Marcus Viscidi have them do a map next year), and the epic dinners. So much steak and such good conversations (thank you Marqii and Branded Hospitality Ventures)! A few of my favorite takeaways: - Members of loyalty programs make up 15-22% of restaurant customers depending on the brand. - Target lifestyle areas of the map for geofencing, not just other businesses. - To track the other 80%, Primanti’s runs campaigns and watches the effect on sales numbers. - Birdcall has a policy of giving 1% back to their communities. Curious what areas of focus they choose. - Several people predicting the focus will switch to back of house technology and innovation. - Gregg Majewski of Craveworthy says they won’t put any tech in place where a true human hospitality connection can happen. - Salsa is NOT a condiment. Or maybe it is. I’m always open to connecting with restaurant marketing and tech people - reach out if you’d like to have coffee via zoom! So good to see so many of you! Lauren Selman, CMP Melissa Doolin-Koehne Hannah Bogue-Baker Caroline Tepper-Marlin Olga Berkovich Lopategui Rachael Nemeth Jason Mceachern 🍔🍟🍕🎙 David "Rev" Ciancio Bryan Solar Chrissy Ouellette Nabeel 🦄 Geoff Alexander Jimmy Frischling Michael “schatzy” Schatzberg Kevin Bentley, MBA, MSIS, CSM, Prosci J Goel Peter Romeo Rob Grimes Chris Keating Avi Goren Bryan Rutcofsky

$614k was the average event revenue for Tripleseat restaurants last year. Want to learn how? Let's talk about your event business and look for ways to improve it. Click the link on my profile to book an appointment

Great to chat through some of the key findings from the new Pub Roadmap report yesterday with Blake Gladman. Have a listen if you fancy some Friday afternoon insight on pubs and UK hospitality more widely 🍻 #HospitalityData #hospitalitytrends #ukhospitality #pubs

So, I finally bit the bullet and after 20+ years in corporate positions (primarily business development, sales leadership, event production and staging), have decided to shift gears, and have started a gelato business here in Nashville! The business concept began back in 2017, when Caroline (https://lnkd.in/gHWbHBjc) and I were living and working in Abu Dhabi with Etihad Airways. As life happens, we made a detour or two, but it seemed like the right time to move forward, and I have a solid business model, so here we go! The company is GELATANO©, (a hybrid of gelato and Franano, good right?) and, Caroline is a 50% partner, but I will be running the day-to-day. Our principal market is events of course, with secondary markets being live events, concerts, farmer’s markets, etc. of which there are many here throughout the year. The business is entirely mobile, and we have our first cart arriving from Italy soon, so I will begin taking bookings beginning March 2024. It’s truly artisan as everything is made fresh to order here in Nashville, utilizing only local suppliers and products. I’m definitively a little nervous, as a first-time entrepreneur, but even more excited, and have been prepping the launch, and making some delicious gelato in the meantime. We are experimenting with some interesting flavor profiles and will offer specialty flavor options including alcohol infused, and multiple non-dairy items as well. Phase two includes local wholesale to restaurants and retail, and then on to regional, and who knows, maybe even national distribution. I keep in the back of my mind that, at age 65, Colonel Harland Sanders began franchising his chicken business using his $105 monthly Social Security check. Today, Kentucky Fried Chicken operates more than 5,200 restaurants in the United States and more than 15,000 units around the world. So, if he can make it happen at 65, I have a head start! I know it will be a lot of work, and figuring things out as I go, but I am ready for it; and I am excited to deliver a premium product and experience for our customers and partners. If you are planning any events in the greater Nashville area, please keep GELATANO© in mind, we would love to cater your event. Also, keep an eye out for us at major events beginning in the late spring. Check us out here: www.gelatano.com   Our website is a work in progress, so please check us out occasionally as there will be new posts to our blog. And I will be posting regularly to LinkedIn and our social pages. If you can dream it, you can do it!

𝐑𝐞𝐚𝐥 𝐬𝐭𝐨𝐫𝐢𝐞𝐬, 𝐫𝐞𝐚𝐥 𝐬𝐨𝐥𝐮𝐭𝐢𝐨𝐧𝐬 𝐭𝐨 𝐭𝐡𝐫𝐢𝐯𝐞 𝐢𝐧 𝐡𝐨𝐬𝐩𝐢𝐭𝐚𝐥𝐢𝐭𝐲 📈 Discover how industry leaders like Robby Scott of from Babucho, Newcastle & Alessandro Ceolin from LIVIN'Italy, Leeds are adjusting their strategy to thrive in 2024. 🔗Review the full article and let us know your thoughts - link in comments below 👇 #edenfinewines #hospitality #winemerchant