Group Dining Experiences That Are Relevant And Profitable

This session has been specially created for hotels, country clubs, universities, independent banquet facilities and other on-premise caterers who wish to create successful synergies between their culinary and sales teams in order to sell the right products at the right time to the right customers. Joyce will share on-premise concepts and strategies that are successfully used in North America and around the world.

You will learn:
• How and why to sell only what you do exceptionally well.
• Portioning concepts designed to create great presentations and better profit.
• Service training and equipment 'must haves' needed to stay competitive.
• Proven collaborative sales approaches that will get a higher check average.