Mario Carbone

And then what happens after that? They're going to be like, then one of the chefs will be like, yo, someone just dropped two cases of beer. Like, who's that? I don't know. Let's go find out. Look it up. Like, oh, Andrew Schultz, two top at five o'clock. Has he been here before? No, first time. Wow, you did the right thing. Send him out a little something from us.

And then all of a sudden, your name starts to populate in our system. Then maybe you order a nice bottle of wine. Treat the staff nicely. Now, all of a sudden, the next time you call to make a reservation, you give us your phone number. Immediately, your name is going to pop up and be like, Andrew Schultz. Wow. Oh, so there's a database that rewards the type of customer you are.

And then all of a sudden, your name starts to populate in our system. Then maybe you order a nice bottle of wine. Treat the staff nicely. Now, all of a sudden, the next time you call to make a reservation, you give us your phone number. Immediately, your name is going to pop up and be like, Andrew Schultz. Wow. Oh, so there's a database that rewards the type of customer you are.

And then all of a sudden, your name starts to populate in our system. Then maybe you order a nice bottle of wine. Treat the staff nicely. Now, all of a sudden, the next time you call to make a reservation, you give us your phone number. Immediately, your name is going to pop up and be like, Andrew Schultz. Wow. Oh, so there's a database that rewards the type of customer you are.

Well, it's more that we keep tons of notes on everybody. And it can go from allergies, the table they like, the table they don't like, preferential amount of time, when they want to dine, et cetera, et cetera. So we keep notes on everybody because that's the crux of the business. Who's coming in tonight, right? That's everything. We can't just open the door to random.

Well, it's more that we keep tons of notes on everybody. And it can go from allergies, the table they like, the table they don't like, preferential amount of time, when they want to dine, et cetera, et cetera. So we keep notes on everybody because that's the crux of the business. Who's coming in tonight, right? That's everything. We can't just open the door to random.

Well, it's more that we keep tons of notes on everybody. And it can go from allergies, the table they like, the table they don't like, preferential amount of time, when they want to dine, et cetera, et cetera. So we keep notes on everybody because that's the crux of the business. Who's coming in tonight, right? That's everything. We can't just open the door to random.

wow does that go for every nice exclusive restaurant is this like everyone keeps notes and they all do it their own way but everyone keeps notes on their customers and and there's you know there's softwares for this that help you track all this information how many times have they been there what was the last time they were there but the beer move that would work in most places the beer move works in in in most places it works it works great i really appreciate it guys this is ricky everybody

wow does that go for every nice exclusive restaurant is this like everyone keeps notes and they all do it their own way but everyone keeps notes on their customers and and there's you know there's softwares for this that help you track all this information how many times have they been there what was the last time they were there but the beer move that would work in most places the beer move works in in in most places it works it works great i really appreciate it guys this is ricky everybody

wow does that go for every nice exclusive restaurant is this like everyone keeps notes and they all do it their own way but everyone keeps notes on their customers and and there's you know there's softwares for this that help you track all this information how many times have they been there what was the last time they were there but the beer move that would work in most places the beer move works in in in most places it works it works great i really appreciate it guys this is ricky everybody

It helps.

It helps.

It helps.

It happens. You talking tariffs now? We've got one guy who comes in every now and again and will spend a great deal of money. And regardless of what the bill is, leaves 100% tip.

It happens. You talking tariffs now? We've got one guy who comes in every now and again and will spend a great deal of money. And regardless of what the bill is, leaves 100% tip.

It happens. You talking tariffs now? We've got one guy who comes in every now and again and will spend a great deal of money. And regardless of what the bill is, leaves 100% tip.

The kitchen's not getting the restaurant's alcohol. So at the end of the night, they're going to have your two cases of beer to crack open after a long service. They're hot. They're sweaty. It's been a long night.

The kitchen's not getting the restaurant's alcohol. So at the end of the night, they're going to have your two cases of beer to crack open after a long service. They're hot. They're sweaty. It's been a long night.

The kitchen's not getting the restaurant's alcohol. So at the end of the night, they're going to have your two cases of beer to crack open after a long service. They're hot. They're sweaty. It's been a long night.

I'm incentivizing them. Well, this is a tradition. I mean, if you're at a sushi bar, that's a classic move. It's like, hey... You get a round of beers for all the sushi chefs. That's a classic move. First thing you do when you sit in a nice sushi bar, buy a round of beers for all the chefs. This is game changing.