“We send our managers out as sales reps three afternoons a week for an hour or two to meet with concierges at 50 hotels we’ve targeted. They give each concierge a Rewards Card (like a debit card), that is credited with $25 everytime they make a reservation. They also hand out VIP cards for special guests to bring in for various perks at the restaurant. The managers enjoy networking and ‘selling’ the restaurant – this high-touch strategy often yields immediate bookings.”
-Christianne Ricchi, chef/owner, i Ricchi, Washington, D.C. (DiRoNa Member)

“I pass out business cards everywhere I go to keep the restaurant top of mind. I network constantly, serving on boards and participating actively in community and business organizations – like the Chamber of Commerce, Rotary, local and state restaurant associations – and through charitable work. For the past 15 years, I’ve been producing a one-page newsletter that I pay the Chamber $100 to insert in its quarterly newsletter. It’s a very cost-effective way to stay in front of key business customers for a la carte and event business.”
-Joey DiSalvo, president/, DiSalvo’s Station, Latrobe, PA (chairman Pennsylvania Restaurant Assn./DiRoNa member)

“At least once a month our managers visit businesses they know from local associations to remind them about us, tell them about new menu items and extend an invitation for Happy Hour party from 4 to 6 pm (for up to 50 people per company). We provide a private area and complimentary appetizers; guests buy drinks at Happy Hour prices. The parties help set us apart from the hodgepodge of sameness in our segment. We tend to see these customers more frequently after the party, and a couple of companies have asked for a second one.”
- Steve Taylor, ceo, Austin’s American Grills, Ft. Collins, CO