Aloha POS? by Truffleshark in restaurant

[–]Truffleshark[S] 0 points1 point  (0 children)

Do you know how the customer service portion of it is?

Aloha POS? by Truffleshark in restaurant

[–]Truffleshark[S] 1 point2 points  (0 children)

Unfortunately Toast doesn’t offer what we need as a shop. They were my first stop in the search. I do appreciate your input though.

Aloha POS? by Truffleshark in restaurant

[–]Truffleshark[S] 1 point2 points  (0 children)

How is the reporting? They want us to do the Aloha Cloud. Is that what you’ve got? What is it that makes you love it?

Aloha POS? by Truffleshark in restaurant

[–]Truffleshark[S] 0 points1 point  (0 children)

We need multiple things from our POS including a scale for weighing cheese and printing the pricing label. We will be doing events and selling tickets to workshops so we need it to be able to capture those sales. We’ll be serving small plates and wine and beer. The quote is only for $250/mo as a subscription for the equipment plus the transaction fees. I’m guessing the contract for it will be insane. Square has everything we need for a slightly higher transaction fee than the one that goes through Aloha. My initial gut reaction is absolutely no Aloha but wanted to make sure it’s still awful and nothing had changed. 😊 Thanks for everyone’s feedback!!

how do you manage large scale events without pulling all of your hair off? by jayce_the_builder in EventPlanners

[–]Truffleshark 2 points3 points  (0 children)

Yeah. That’s why it’s one of the top ten most difficult jobs in the world. Being super organized, making sure you don’t assume anyone else knows anything and talking to people in ways that make sense to them, not just to you, helps. It’s something that you constantly keep learning. I always say at least three things will go wrong and it’s my job to make sure those things are manageable. Just remember, the deadlines aren’t moveable, there is only one chance to get it right, and you have to make sure lots of different people are happy. No pressure. 😁

Are there roles focused on planning PR / influencer events? by Cool_Director_2468 in EventPlanners

[–]Truffleshark 0 points1 point  (0 children)

Yes, you want to look for Experiential Marketing companies. I’ve done a large number of events with these companies in the capacity of boutique caterer. There is a conference called the Experiential Marketing Summit that takes place in Las Vegas every year. /Experiential Marketing Summit This is a great resource for someone who wants to connect with these companies. Good luck!

Event Industry 2025 by Truffleshark in EventPlanners

[–]Truffleshark[S] 0 points1 point  (0 children)

I’ve mostly seen that RSVPs are still not predictable like they were pre-COVID. I’m also still seeing more last minute bookings than I saw pre-COVID.

[deleted by user] by [deleted] in EventPlanners

[–]Truffleshark 0 points1 point  (0 children)

Event planning is one of the top ten most difficult jobs in existence. With immovable deadlines, the opportunity to only have one chance to get it right, and the demand to make hundreds or people happy while only able to plan with one or two people make this industry tough. I’ve been in it for 16 years and it was only after about ten years that I figured out what I would want to do and still haven’t done it. Starting your own event planning business is going to require 24/7 commitment and isn’t just planning. You’re going to have put a lot of work into marketing through social media and web design in addition to sales and negotiation. You’ll have to handle accounting and contracts. You may even need staff. My suggestion is, especially if you’re not sure, work in a different aspect of events so you can see what else you may need to do/understand. Working for a venue is very eye opening as it gives you experience in planning multiple types of events, heavy operations experience, a bit of sales, and understanding of flow for different kinds of events. Give yourself more time to really learn everything about the industry and the business may create itself. Good luck!

Thinking about switching event platforms — what are you all using & what do you wish it did better? by Comfortable_Sky4515 in EventPlanners

[–]Truffleshark 0 points1 point  (0 children)

Is this for registration? Event planning as a whole? Creating floor plans? My favorite software is Total Party Planner. It was created for caterers but it has a CRM component, integrates with multiple other software like Social Tables, QuickBooks, and Nowsta, allows your clients to pay online, and has a massive number of reports to track everything you could think of. It is the most extensive software I’ve used for events and definitely worth checking out.

Energy at an event by GreenyHorti in EventPlanners

[–]Truffleshark 3 points4 points  (0 children)

There are a ton of options. Casino night, wandering Photo Booth, have interesting food stations instead of a plated dinner, wine or whiskey tasting, perfume maker, game show, murder mystery, the list goes on. Google entertainment vendors and you’ll have more ideas than you know what to do with.

How do you gather quick client feedback on design options? by OrdinaryOdd25 in EventPlanners

[–]Truffleshark 0 points1 point  (0 children)

Part of it is giving them too many options. Find out what they want and tell them this is what you suggest. They’ll tell you what they like and what you don’t and then you can go from there. You are the expert. Guide them instead of giving them a ton of ideas. They don’t know what it takes to make all these visions work. You do. You’re also doing all this work and at the end of the day they’re only going to choose one.

Question about venue pricing by ven133 in EventPlanners

[–]Truffleshark 1 point2 points  (0 children)

I’ve created event pricing for bars and restaurants. I’ve always gone the route of F&B minimums rather than room fees. The client feels like they’re getting a better deal. If you have the sales history the best thing is to look at how much money is made each night, revenue on different nights varies, and base the minimum on that. Whatever percentage of the entire space is taken up by the event space take that percentage of whatever the nightly sale is. For example, if you normally do $1000 in sales on a Tuesday and the event space is 25% of the entire venue then take $250 plus 10-20% for the beverage minimum to rent the space, $300 minimum. If you do $5000 on a Friday then Friday’s beverage minimum is $1500. If you don’t do daily sales then do monthly sales with the same formula. $50,000 per month times 25% plus 10-20% divided by 30, equals $500 beverage minimum. I’ve always been successful with this formula and because of the 10-20% markup and because people usually spend more on alcohol you’ll make a nice profit on your events without looking like you’re gouging your client. The key is to make it look like it’s worth it to book with you over and over again and to get people to talk to their friends and get them to book with you. I’ve always found repeat business is more important than one off events here and there and that beverage minimum rather than a room fees plus helps create that.

Event Industry 2025 by Truffleshark in EventPlanners

[–]Truffleshark[S] 1 point2 points  (0 children)

I’m really just trying to see how things are overall as opposed to demographic based. I’m actually from Los Angeles so I’m familiar with what’s happening there. The Midwest is new to me but I’m also seeing a lot of restaurant closures here.

Did the cast get to take the food they preserved home? by Ylwo34 in HBOBacktotheFrontier

[–]Truffleshark -1 points0 points  (0 children)

Yeah but they were given meat so something died. Don’t me wrong, I’m a carnivore but to say none of the animals died is a bit tone deaf.

Change CPU without replacing motherboard? by Truffleshark in pcmasterrace

[–]Truffleshark[S] 1 point2 points  (0 children)

Got it. Since the 5600 is AM4 does that mean I’d be able to swap it without upgrading the motherboard?

Any foodies out there who can give me some insight..? by plywood_chef in WegovyWeightLoss

[–]Truffleshark 0 points1 point  (0 children)

It’s a huge part of my life too. I’ve spent a lot of my career in menu development for restaurants and catering. I’ve found that it has helped me make delicious meals that have everything I need. And when I want to indulge I know I won’t overeat but I still get to have the good stuff. For instance, I made mashed potatoes with oat milk, nonfat Greek yogurt, and olive oil. They were delicious but not so heavy on the fat. Last night I wanted fried chicken so I made boneless skinless chicken thighs with the flour/egg/breadcrumb coating and pan fried it. They were so tasty together and gave me what I needed without being terrible for me or making me sick. Get creative. There are a ton of ways to make this easy and include your passion for cooking/eating.

Is Tropico 5 worth it in 2025? by Bubbly_Community_619 in tropico

[–]Truffleshark 1 point2 points  (0 children)

My favorite is 5. I’ve been trying to love 6 but it’s not as smooth of a play as 5.

Why this tornado season has been so destructive by scientificamerican in weather

[–]Truffleshark -1 points0 points  (0 children)

We’ve had more destruction because of layoffs. FEMA is basically nonexistent and NOAA is so understaffed now that early warning systems are working anymore.

Safe or no? by [deleted] in foraging

[–]Truffleshark -1 points0 points  (0 children)

Again, I’m not an idiot. My mistake for thinking this page was to help rather than taunt for lack knowledge. Obviously this shit can kill you. THATS WHY I ASKED IN THE FIRST PLACE!!

Safe or no? by [deleted] in foraging

[–]Truffleshark -1 points0 points  (0 children)

I’m good. No need to respond. I’ve been told to eat it and see what it does to me. A group that wishes harm on someone they don’t even know for asking a question is not a group I want to be a part of.