Trying to hit a 7-course statement on a 6-course budget? Discover how an artisanal toothpick—yes, really—can serve as the ultimate secret course for your next executive dinner. Elevate your field marketing, impress high-value prospects, and leave a lasting taste in their mouths (literally).

Sometimes, you have to play with fire—literally. Discover why the dangerous, 170-year-old Blue Blazer cocktail is my secret weapon for turning casual post-dinner drinks into a high-stakes, branded moment your CXO will talk about all quarter.

Discover how a high-stakes joke inspired by Glengarry Glen Ross, a chef’s torch, and custom-printed marshmallows can turn a standard B2B field marketing event into an unforgettable, shareable experience.

I’m a Manhattan guy myself, but the vintage glamour of the "Three Martini Lunch" has always held a special place in my marketing imagination.

Few spirits come with as many rituals, tools, and eccentricities as whiskey…

Here is the exact, battle-tested playbook—from specialized UV printers to lighting cues—for pulling off a high-impact reveal your guests will talk about all quarter.

Does anyone actually order Port? It’s true, your guests aren’t going to order it for themselves given their choice of literally any other drink. But…if you turn Port into an experience, they’ll toast to you!

You might think I start my executive dinners with Champagne sabrage to show off. The twist? I don’t saber the bottle—my guests do. Beyond the theatrical spark, kicking off an evening with a popping cork isn't just entertainment; it’s intentional strategy.

I can’t recall where I first read about the Stinger, but the story stuck with me. As the legend goes, mid-century New York train stations would line up Stingers on the bar at the end of the workday…

It’s close to sunset on the evening of December 13, 2006. I’m in a dimly lit parking garage across the street from the Sideways Supper Club. I’ve just bought six bottles of cheap, room-temperature Champagne from a nearby liquor store, and in an hour or so, I will be at a magazine launch party…

How do you turn a standard executive dinner into an unforgettable closing event? You trade digital signatures for breakaway glass and fountain pens. Here is the origin story of the "In Case of Deal, Break Glass" box.

In Will Guidara’s follow-on book to Unreasonable Hospitality, the Unreasonable Hospitality Field Guide, readers are asked to write notes all over the place. In the first few chapters, he asks the reader to write down their definition(s) of hospitality. I wrote down three things…

Passive menus make it easy for guests to say no. From 1980s steakhouses to 19th-century grog trays, the secret to elevated hospitality has always been active presentation. Here’s why field marketers should trade traditional executive dinner formats for high-touch, friction-free experiences that buyers simply can't decline.

Every guest at an executive dinner deserves an incredible experience, regardless of what’s in their glass. Full stop. But back when I was running the 6sensory Supper, there was one specific activity where it was undeniably better if everyone was imbibing.

If you want to win over modern prospects, stop selling features and start designing experiences. Early in my career, three specific books radically shifted how I think about marketing, community, and pipeline generation. They didn’t just change my reading list…

How do you justify $400-a-plate executive dinners during a tech downturn? You get creative. When pre-printed place cards wouldn't cut it—and a professional calligrapher was out of the budget—I took a 50-hour crash course in calligraphy.

Wingtip was my 15-year research lab for human connection, high-touch drama, and unpretentious luxury. Here is the story of its rise, its pivot, and how its hard-won lessons can transform your next executive event.