Green Business Directory - Sealing The Deal More Than The Business Meal
Doing business over meals is a ritual that has existed for centuries
. Taking clients to breakfast, lunch or dinner has long been an efficient method to build relationships, make the sale or seal the deal. These business meals are essentially business meetings. Knowledge of the product or your service is crucial to the success of the meeting, but so are your manners. Too many individuals jeopardize an opportunity simply because they fail to use great dining etiquette. Here are a few basic rules to make the experience pleasurable and profitable.Whenever you make your reservation, let the staff know that you will probably be dining with customers. If your visitors suggest a restaurant new to you (perhaps you're hosting clients out-of-town), call ahead and speak using the maitre'd. Make it clear that you simply will probably be having an important company meal and picking up the check.
Confirm the meal appointment with your clients the day prior to if you're meeting for breakfast or that day if you're having lunch or dinner. Points do happen and mix-ups occur.
Arrive early so you can attend to last minute details. This is the perfect time to give your credit card to the maitre'd and avoid the awkwardness that seems to accompany the arrival from the bill.
Beyond being polite, exactly where you seat your visitors is strategic. When you are entertaining 1 client, sit next to each at a correct angle rather than across the table. With two customers, put one across from you and also the other at your side side. Should you sit between them, you will look as if you are watching a match at Wimbledon as you try to follow the conversation.
Keep an eye on the time, but don't let your guests see you checking your watch. Breakfast should typically last an hour; lunch an hour and a half. Wrap up your business dinner in two to three hours, no more.
Handle any disasters with grace. With all your attention to detail, points can still go wrong. The food may not be up with your standards, the waiter might be rude or the individuals at the next table boisterous and out of control. Whatever happens, make sure you aren't the 1 to lose control. Excuse yourself to discuss any difficulties with the staff. Your guests will feel uncomfortable should you complain in front of or to them.
Your conduct more than the meal will determine your professional success. If you pay attention to the details and make every effort to see that your clients have a pleasant encounter, they will assume that you will handle their company exactly the same way. Before long you could have them eating out of your hand.
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