Observations and insights about marketing, restaurants and more.
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A restaurant with a heavy reliance on banquet sales (25% of their revenue) was at 40% capacity and their banquet leads were drying up.
We took in their banquet data, added firmographics, and put a plan into place to get in front of the right leads.
The best way for us to understand how and if we can help is to exchange information. From there, we’re sure we will give you a solution to solve your challenge. And, if we don’t have one, we’ll be the first to tell you.