The Blog
How I define “hospitality”
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…
The Grog Tray
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.
Regrets, I’ve had a few
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.
My three favorite business books
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…
The time I learned calligraphy
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.
What was Wingtip?
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.