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Boosting Corporate Dining: Insights from Laura Wilbur of Dinova
Manage episode 446227074 series 3481871
Sisällön tarjoaa Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions, Restaurant Technology Guys Podcast, and Sponsored by Custom Business Solutions. Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions, Restaurant Technology Guys Podcast, and Sponsored by Custom Business Solutions tai sen podcast-alustan kumppani lataa ja toimittaa kaiken podcast-sisällön, mukaan lukien jaksot, grafiikat ja podcast-kuvaukset. Jos uskot jonkun käyttävän tekijänoikeudella suojattua teostasi ilman lupaasi, voit seurata tässä https://fi.player.fm/legal kuvattua prosessia.
In this episode of the Restaurant Technology Guys podcast, host Jeremy Julian sits down with Laura Wilbur from Dinova to discuss strategies for attracting higher-spending corporate guests to restaurants. They delve into the benefits for both corporate diners and restaurant operators, including increased guest frequency, higher average check sizes, and loyal business relationships. Laura shares her professional insights on how Dinova helps bridge the gap between Fortune 1000 companies and high-quality dining establishments through tailored corporate dining programs. Key topics include restaurant vetting, managing guest experiences, and the specifics of business dining trends in today's economic climate.
00:00 Introduction to the Podcast
00:12 Meet Laura Wilbur from Dinova
00:19 The Importance of Corporate Guests
01:16 Laura's Background and Expertise
02:23 Understanding Expense Account Diners
03:44 How Dinova Connects Restaurants and Corporations
05:50 Navigating the Dinova App
07:31 Benefits for Diners and Corporations
11:13 Advantages for Restaurants
15:12 Ensuring Quality Experiences
19:58 Balancing Family and Business
20:26 Dining Out with Family vs. Business
21:24 The Importance of Customer Relationships
23:11 Challenges in the Restaurant Industry
26:54 Corporate Dining Best Practices
33:01 Engaging with Dinova
35:42 Conclusion and Contact Information
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