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Hotel Sales and Marketing Consulting - the sales team, the food and beverage team - Why Do It ?
At Shackamaxon Mareketing For All Seasons, we see the water running down hill and wonder where it came from, who and what is using it and where it will end up - a desert, a reservoir, a beaver pond, or will it be consumed before it has a chance to leave our meadow here.
We've stories below of what motivates to study and alter the flow of that water.
Why We Do Hotel | Resort Marketing and Sales
 Twenty years ago, I was the VP of an association management group in Washington, D.C.
They were heady times for me - traveling all over the country, running my own extraordinary group of associations and dealing daily with many hotels and resorts and those with which I was not dealing, were dealing with me - asking me on "fam" trips, enticing me with lunches, dinners, and , of course, the basic - Bagel & Danish sales calls. [read the full hotel sales and marketing story]
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Why We Do Food and Beverage Marketing
 When you've spent twenty years running a catering business: gourmet food, daily office delivered food, 86 sites that you're working in plus who knows how many office buildings, retail low end, retail club, and, finally, special events design and production and when you do that for 18 years in a market that has 500 other caterers, you know that the key to all marketing success is repeat business. [ read the full hotel | cateriing food and beverage marketing story ]
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Why Would Anyone Ever Do Such a Thing As Catering and Banquet Design and Execution?
Banquet tables, skirts, risers, plates, flatware, and props: the raw materials of banquet design are but raw paint in the hands of a skilled designer - a designer with interest, passion, and the capacity for serendipitous surprise.
To see what a a staff can do when enthused by the power of their choices, the power of their professionalism is reason . . . [ read the full food and beverage catering marketing story ]
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Why We Do Menu Conception and Design or Why Not Just Get the Exec Chef to do it?
Here's why . . .
A new luxury hotel and spa needs banquet menu conception before any culinary staff is on board.
Here is an opportunity to build a culinary conception, not around the preferences and pre-determined attributes of a culinary team but, rather, around the opportunities and needs as indicated by research into the national corporate group market (Aspen, Vail, Bacara, Golden Doors) combined with the local tastes and desires. [ read the full food and beverage catering marketing story ]
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Why Do We Concern Ourselves as hotel marketing consultants with Food and Beverage Service Levels - Conception and Training
The best "guest at a banquet event" experience that I have been lucky enough to have was at a Hilton back in 1990 in Detroit.
And I have been to a few - from Buenos Aires to Stockholm, from Istanbul to Vancouver. [ read the full food and beverage catering marketing story ]
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Why Should We - Hotel | Catering Marketing and Sales Consultants - be Interested in Banquet Service Styles ?