I did some work for a client last month who had a nice-size food & beverage minimum to play with. Or rather I had a rather large-size F&B minimum to play with. We fed and watered the people all day long. All the guests of this high-income group enjoyed themselves very much. No one wanted […]
I’ve always heard that in life, and love, timing is everything. I can attest to the latter, having re-met and married my childhood sweetheart after 30 years. But what about, life, or more specifically, the hospitality biz? How does timing play to how we buy, how we sell and how we can benefit from using […]
Questions tackled at Table Three included: How can you help planners do more with less? How do you maintain price integrity without losing business? How can you afford to give planners the concessions they’re asking for? And how can you get a second chance if your first bid is too high?