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Do request a current list of SFCA Members from Miguel
Pena at (305) 799 – 8483, as the list changes throughout the year.
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Do educate your staff about the importance of the
concierge position (they are your link to visitor market) so they know how
to handle a Concierge request.
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Do update Concierges Via Mail, Fax, or E-Mail about
promotions and changes at your venue.
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Do invite Concierges for a complimentary dinner to
experience your restaurant. Please send written invitations as opposed to a
phone invitation.
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Do put an expiration date on any offers to Concierge.
This will give you a response in a timely fashion.
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Do offer multiple alternative dates / times if possible
in order to reach Concierges from various shifts.
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Do your Homework: Before finalizing a Concierge event,
please call Jeri Jandovitz at (305) 933 - 801 or Miguel Pena at (305) 799
8483. They keep a calendar of events which will help prevent booking
multiple events on the same date.
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Do make sure there is a definite purpose to your
Concierge Event; i.e. unveiling of a summer menu.
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Do ask for RSVP to invitations with a deadline to ensure
for proper preparations. RSVP via E-mail or faxing is preferred for
accuracy as the SCFA Board monitors attendance with the host. There should
also be an option of cancellation communication incase of emergency or
illness, so space can be reassigned if there is a waitlist.
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Do request a Business Card at the event to verify the
identity of all attendees.
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Do provide informational materials / press kits for
Concierge after your event.
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Do recognize and appreciate the business sent by a
Concierge. A simple phone call or note of thanks will strengthen your
relationship.
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Do print “Priority Seating” cards for Concierge if your
establishment does not accept reservations.
