Stop leaving private dining revenue on the table.
Savvy Circle Membership
The tools, training, and community that turn your event space from a guessing game into a system. Build a BEO, price a room, run your minimums, and manage your pipeline, all in one place, backed by the same process that grew group sales 46%, then 60%, back to back.
$297/mo or $2,997/yr (save $567 a year)
Want a done-for-you sales agency
Expect results without practice and follow-through
Refuse set menus / minimums as a standard
Want “more inquiries” without improving conversion
Aren’t willing to protect at least a few hours per week for selling and follow-up
Who This is NOT For
This isn't a fit if you:
This program creates skill.
Skill requires reps.
No “sales personality” required.
Just skill and structure.
What Your Team Can Do After This
By the end of the program, your salesperson will know how to:
Run a confident inquiry call with the right questions
Guide guests into set menus and clear expectations
Explain minimums, deposits, and fees without sounding defensive
Follow a repeatable booking flow (no dropped balls)
Handle common objections and close the deal
Create repeat business through simple post-event follow-up
Objection responses
price pushback, “just send info,” timing, etc.
Set-menu positioning language that reduces chaos and protects margins
Exact scripts for minimums, deposits, fees without sounding defensive
A repeatable inquiry call flow
what to ask, how to lead
What Your Team Has When This Is Done
Follow-up cadence + templates so inquiries don’t die in limbo
Training notes for staff + manager execution checklist
Foundations: How Restaurant Event Sales Actually Works
Week 1:
The 6-Week Framework
How inquiries turn into bookings, what matters most, and what kills deals.
Inquiry Calls: Questions, Control, and Confidence
Week 2:
What to ask, how to lead, how to stop “just send me info” from ending the sale.
*Includes Group Reservation and Inquiry Scripting Foundation
Menus, Set Menus, and How to Position Them
How to confidently move groups into set menus, reduce chaos, and protect the guest experience.
Week 3:
Pricing, Minimums, Deposits + Objection Handling
How to explain minimums with math and clarity. How to stop discounting as a reflex.
Week 4:
Follow-Up Systems That Win
Simple follow-up cadence, email/phone scripts, and “next step” language.
*Includes thank-you and post-event follow-up scripts.
Week 5:
Closing + Consistency: Turn This Into a Role, Not a Task
How to manage pipeline, protect selling time, and build repeatable success habits.
Week 6:
I'm Kelly Palubiak.
I built group sales from scratch at Saltgrass Steak House, growing revenue 46%, then 60%, in back-to-back years. I built the sales department at Bob's Steak & Chop House. And I took WD Deli, a 30-year-old San Antonio deli, from $550K to over $1.2M in revenue in a single year as the owner running the program myself.
Savvy Circle isn't theory built by someone who's never priced a room or chased a signed contract. It's the exact system I used, now built into software your team can start using today.
BUILT BY SOMEONE WHO'S RUN THE ROOM
Kelly
Who This is For
Built for restaurants developing:
A host who’s ready to level up
A manager who needs a private events lane
A server who can sell and follow through
A newer sales hire who needs structure and reps
An owner/operator who’s tired of winging it
If you're getting inquiries but not booking them consistently, you're a fit.
Your Questions Answered
Savvy Circle is a monthly membership from Savvy Sales Academy. It includes software (a BEO builder, floor plan tool, F&B minimum calculator, and CRM), monthly live training, and a community, built specifically for restaurant private dining and group sales.
BEO Builder and CRM are built to replace what you're paying for elsewhere, at a fraction of the cost, and built specifically for how private dining and group sales actually work. If you're already paying for a platform, this is worth a side-by-side look before you renew.