I can not tell you how often I've witnessed business dinners miss their mark because of the lack of proper pre-planning.
Picture this—you're in charge of entertaining a dozen clients at a National Convention. You were lucky enough to secure a reservation at a great restaurant—you're all set! ...or, are you?
Upon entering your restaurant you find that your table is not quite ready and are told to go have a drink at the bar. Your guests disperse until beckoned and you concern yourself with the restaurant rather than them.
Once you are finally seated there is an onslaught of Captains, who repeat the evening's specialties at warp speed, sommeliers with wine lists that take time to study not to mention your guests who are now shouting out their items that you'll need to pair with the appropriate wines.
Are you feeling comfortable?
The "fine dining" restaurant business is frenzied, especially at convention time. They are usually over-booked, overwhelmed and hoping to survive the evening with minimal complaints.
In order to have the very best experience at strengthening client relationships within the restaurant environment you need to do a little pre-planning.
Here are my suggestions:
See Eddie in action in one of his most popular programs
Learn what Eddie terms "Breathing backwards"
Learn about the three "waves of flavor" of wine.
Visit Eddie's store to find his recommended must have wine tools