RALEIGH, N.C. – Dean Ogan, owner of Rocky Top Hospitality (www.rockytophospitality.com) has announced that 1705Prime Catering & Events has been named best reception venue by The Knot bridal magazine. Recognition in "Best of Weddings 2010" is based on a survey of the magazine's brides, who were asked to rate and review vendors in the area on multiple criteria, as well as comment on their experiences. Picks for best venue, among other wedding resources, are highlighted for the region and published by The Knot Inc, the number one wedding Web site.
QUOTES:
"It is truly an honor to receive this sort of recognition from The Knot," said Ogan. "With so many options in North Carolina, we are delighted to know that brides believe we stand out among the rest."
NEW MEDIA CONTENT:
http://www.facebook.com/pages/Raleigh-NC/1705Prime-Catering-and-Events/34810403359
http://twitter.com/DeanOgan
ABOUT 1705PRIME CATERING & EVENTS
1705Prime Catering & Events is Rocky Top Hospitality's catering company and catering facility. Rocky Top catering is committed to making your next function a memorable experience that is literally something to talk about. The goal is perfection, one plate at a time. Whether you entertain in one of its unique restaurants or off-premise in a location of your choice, you will receive unbeatable attention to detail and incomparable food and presentation. For more information, call 919-850-2340 or visit the Web site at www.rockytopcatering.com.
ABOUT ROCKY TOP HOSPITALITY:
Rocky Top Hospitality has been devoted to improving Raleigh, North Carolina's local dining scene since 1998, when its first restaurant opened. Michael Dean's Seafood Grill and Oyster Bar was the culmination of years of planning by Dean Ogan. Six other restaurants have now opened under the Rocky Top Hospitality name and include The Twisted Fork Grill, Market & Bar, The Red Room Tapas Lounge, Bogart's American Grill, Hi5, The Mash House Brewery & Chophouse, as well as 1705 Prime Catering & Events, a thriving events facility and catering business. Rocky Top Hospitality always builds restaurants from the menu-out, so the emphasis is always on the food and how to create an experience you cannot find anywhere else. For more information visit the Web site at www.rockytophospitality.com.
Sep. 06, 2010 - (by Olalah Njenga, Columnist, Marketing Strategist & Author Marketing Strategist; and owner of YellowWood Group) Too often, our enthusiasm to simply close the sale clouds our perspective. Not only are we leaving money on the proverbial table, but we are leaving something far more important on it. Opportunity! When we sell collaboratively, we roll up our sleeves and get a little dirt under our finger nails. We ask both the finite and the broad sweeping questions. We probe. We reflect. We engage. In the end, we, as sales professionals, position ourselves as the non-expendable resource that our clients are craving. We become the catalyst of opportunity making.
Don't assume that collaborative selling is merely the evolution of consultative selling. You would be mistaken. In a consultative selling relationship, sales professionals offer value, steer dialogue and uncover issues that could impede progress. In collaborative selling, sales professionals are highly involved in the interworkings of the clients' businesses. Collaborative selling demands that we work lock-step with a variety of people within the companies were we collaborate. Selling collaboratively is not for the faint at heart. It's not for the sales professionals who are happy to close the deal. Collaborative selling is for "sales rock stars". If you don't know whether you are a sales rock star or not, you probably aren't, but that doesn't mean you can't be one . . . eventually.
If you're interested in selling collaboratively, then take note, here's 3 ways to jump start the journey.
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Sep. 06, 2010 - (by Olalah Njenga, Columnist, Marketing Strategist & Author Marketing Strategist; and owner of YellowWood Group) Too often, our enthusiasm to simply close the sale clouds our perspective. Not only are we leaving money on the proverbial table, but we are leaving something far more important on it. Opportunity! When we sell collaboratively, we roll up our sleeves and get a little dirt under our finger nails. We ask both the finite and the broad sweeping questions. We probe. We reflect. We engage. In the end, we, as sales professionals, position ourselves as the non-expendable resource that our clients are craving. We become the catalyst of opportunity making.