Savvy Sales Academy

Loved having you in Monday's session. 🙌

Thursday, a smaller group is going deeper — real numbers, real questions, not the general framework.

Want in? Comment or DM me.

We start at 2PM CST today. If you're registered, check your inbox for the link. If you're not registered yet, there's still time. Link in comments, see you soon.

Registration for the August 25th workshop at 2PM CST closes tomorrow.

If you've been sitting on this, today's the day to decide. Link in comments.

An F&B minimum is the least amount a group has to spend on food and beverage to book your private dining room. Set it too low and you're subsidizing the room. Set it too high with no data behind it and you lose bookings to a competitor down the street.

Most operators picked their minimum years ago and never touched it again, even as food and labor costs moved.

I built a free calculator that walks you through setting a real minimum based on your actual numbers. Link in bio.

A few days out from the live session on August 25th at 2PM CST. Quick recap of what we're covering: how to track every private dining inquiry so nothing falls through, how to run a clean BEO process, and how to price your room to protect margin instead of guessing.

If you've been meaning to register, this is the week. Link in comments.

This workshop is built for a specific operator: two to five locations, or a single restaurant doing real private event volume, ready to install a repeatable sales process instead of handling every inquiry by memory.

If that's not where you are yet, the Starter Kit or the free tools are a better starting point, and that's fine. Come back when you're ready.

If it is you, registration is in the comments.

The $5 meal deals from the chains aren't slowing down. Neither is the pressure on your food cost.

Here's the piece worth remembering: nobody books a private event because it's the cheapest option in town. They book it because the room, the service, and the experience are worth paying for.

That's your advantage. The question is whether your pricing and your process are actually capturing it.

The Profit and Labor Audit shows you where you stand. Comment YES and I'll send it your way.

Most restaurants still run private events off a sticky note and a group text. That's what a BEO problem looks like from the outside.

A BEO, a banquet event order, is the one document that captures every detail of an event: room setup, menu, timing, staffing, final headcount. Skip it and you're relying on memory and hallway conversations to get a $3,000 event right.

The restaurants doing this well treat the BEO as non-negotiable. Everyone on the floor knows exactly what's happening and when.

If you want to see where your own process has gaps, the Profit and Labor Audit walks you through it in about fifteen minutes. Comment YES and I'll send it your way.

Marking the calendar: August 28th, I'm running a live session on turning private dining inquiries into booked, deposited revenue.

We'll walk through the system: tracking inquiries, running a clean BEO process, and pricing your room so it actually protects your margin. Built for operators running two to five locations, or a single high-volume location doing real private event traffic.

Registration link is in the comments. Save your spot.

Quick check before the weekend: have you actually run your own numbers yet?

If you commented YES on one of these posts over the past week and haven't gotten the Profit and Labor Audit, send me a message and I'll get it to you directly.

Fifteen minutes with your own numbers tells you more than another week of guessing.