TONY RIMBAULT, SALES DIRECTOR
AT CAPRICE HOLGINGS - Part 2
Building a business relationship can take, according to Tony Rimbault, a few weeks to a few months depending on the affinities with the prospect. Of course time can turn business relationship into friendship as people share memorable memories professional or personal. After explaining me in the first part of my interview his overall vision of the business meal, I wanted to know more about what business (wo)men eat.
01:14 What kind of food is more appreciated during business meal ?
01:48 How business meals codes have evolve ?
03:58 How does culture or gender influence business lunch ?
05:11 Where does your taste for food come from ?
06:33 How is digital impacting business meals ?
07:18 Can you share stories about big deals during business meals ?
08:50 How long does it take to build a strong relationship with a client ?
09:49 If you were a taste, a dish or a texture, what would you be and why ?
The meal is at the heart of events and professional relationships. My masterclasses target sales team, managers and entrepreneurs who want to empower their brand image and network. An idea for your next seminar ?
MASTERCLASS #1 EMPOWERMENT : expand your network MASTERCLASS #2 LEADERSHIP : increase sales opportunities
MASTERCLASS #3 FRENCH CULTURE : expand your conversation
IN BRITISH BUSINESS MEALS, SHARING CONCEPT IS TRENDY
« The concept of sharing is very popular, especially in Mayfair where 2/3 of the restaurants offer this option. In a business lunch with people you’ve never met before, it’s always a good way to break the ice. It is also interesting for the restaurant since the meal is shorter, so more profitable. Instead of 3 hours for a three-course meal with coffee, sharing meals shortens the meal by half. There is a commercial spirit behind it. The concept is also present in Dubai. At 34 Mayfair we have both styles, no matter what the customer wants, we have it. »
A MORE CASUAL ETIQUETTE
« Ten years ago in a three-star Michelin restaurant, I felt a little uncomfortable. The etiquette was very strong, the staff had to be clearly shaved, nails cut, the tie was mandatory. Now, the staff has beards, they don’t necessarily wear ties, there’s not always a tablecloth on the table. It’s a little more casual, but it doesn’t take away from the service and the experience. A restaurant is not only about food and wine, it’s also about service and the environment. I can provide you with the best wine and food, but if it’s too cold, you won’t be able to enjoy it. »