Selling Out Events
Howard Tinker knows business, its highs and lows, theory and reality alike…
A trained psychotherapist and business coach turned specialist restaurant marketer to Australia’s elite; Tinker spent 20 years coaching people on overcoming mental roadblocks to success, before finally doing the same for his business. The Key Person of Influence (“KPI”) 40-week growth accelerator program did for Howard’s business, Restaurant Profits, exactly what he’d been coaching his clients to do – create the kind of company they wanted to work for.
Howard could always sell, but before KPI, he didn’t know the importance of selling to the right people. “Before KPI I wasted time speaking to “tire kickers. Since the course I say no anything that inhibits my business, and yes to things I love, and that’s created a more profitable and productive company. “ KPI showed me how to position myself so that the right people wanted to buy from me. Once that happened I changed the direction my business was headed.”
“When I came to KPI I’d been losing clients and worried about laying people off. Despite developing a good company, with a strong product offering, I was staring at the glass ceiling between my small company trying to survive the Global Financial Crisis and the big players in the restaurant game. KPI removed that glass ceiling. It showed me that I was the glass ceiling.”
The psychology of business is simple, Howard insists, “People have problems they want to solve. A successful business identifies problems and solves them.”
10 years ago Howard recognised a basic problem facing restaurateurs; “they need help converting culinary flare into profit, restaurants spend too much time marketing and too little creating great experiences.” Howard’s company manages every aspect of that marketing process.
They track every piece of marketing and report the return on investment back to their clients. That system has attracted the attention of “rock stars of the restaurant industry” such as Giovanni Pilu of Masterchef fame and proprietor and chef of Pilu at Freshwater.
Restaurant Profit’s niche service has developed exponentially in tandem with the 5 Step KPI Methodology, and now, instead of worrying about laying people off, he worries about having enough staff! Howard has had more sales, secured more clients and started to enjoy business since becoming a KPI.
“I gained confidence in KPI, they didn’t just tell me what I was doing wrong (something I’d disliked about other courses), with KPI the rubber starts hitting the road once you identify problems.” KPI mentors immediately begin to work on the 5 Key Steps, the second of which is publishing. “I wrote my book ‘More Bums on Seats’ over the course of the 40 weeks, and by the time I had completed the fifth Key Step, Partnerships, my book was being recommended to power players in the industry because of partnerships I’d developed, putting me in front of some of the greatest restaurateurs in Australia. The KPI Methodology works, you only have to look at my business to see that.”