Tips for Increasing Your Average Event Price


In the restaurant and dining event industry, the client is king. There are usually two ways to increase your profits—attract more clients, or better-paying clients. Since having more clients and charging less for your services means a lot more work, the ideal situation is to land clients who will pay more for what you deliver.

How can you attract high-end clients for your dining service or restaurant, so you can earn more while working less? Read on for a few tips.

Bump up your game

It’s fairly obvious, but effective: If you want to attract quality, you need to offer quality. You deliver great food for every event—but how’s the presentation? If your decorating budget is on the low side, it may be time to put equal effort into giving your clients a feast for their eyes as well as their palates.

Reward repeat business

Once you have a great client, you want them to keep booking you for future events. If you don’t already have a loyalty program in place, get one started. You’ll not only attract more clients who prefer to be regularly served by the best, you’ll also get insight into your guests’ buying patterns, so you can create more effectively targeted marketing.

Strengthen your online presence

Many people in the restaurant industry and event business, from hotels to private dining banquet services, don’t place enough emphasis on their online CRM, marketing, and lead generation. This is a crucial mistake, as nearly 90 percent of Internet users search for restaurants and event services online.

An exceptional, informative website, combined with a Software-as-a-Service (SaaS) CRM system that lets you analyze your traffic and generate more leads, can move you up in the client stratosphere. With a strong, dynamic Internet presence, you could attract the attention of clients looking for events in New York, Boston, or other major cities, where you’ll be able to command more per event.

With planning and investment in a few key areas, you could be serving higher-paying clientele, and doing fewer events for greater profits.