Hospitality revenue depends on filling dead afternoon hours and keeping big spenders loyal. Jennifer Keaton, Private Dining and Events Manager at Ruth's Chris in Rogers, breaks down how elite steakhouses run behind the scenes.

She explains how to fill off-peak hours with corporate bookings, manage food and beverage minimums without room fees, and track guest profiles across franchises. From menu pricing psychology to secret perks, she reveals how top venues secure repeat business.

For operators and corporate leaders planning private dinners, this discussion shows how to maximize event budgets while locking down VIP service. Subscribe to the show and share this episode with a peer planning their next team outing. What is your favorite underrated dish on a steakhouse menu?