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ICP Primary • Hotels & Resorts (must have bar / restaurant / functions) • Pubs, Taverns & Sports Bars • Beachfront / Rooftop Bars & Clubs • Multi-Venue Hospitality Groups (2+ sites under one owner or group) • Function & Event Venues (weddings, conferences, large functions) • Clubs with Food & Beverage Operations ○ Surf clubs ○ RSLs / Leagues clubs ○ Golf clubs / Bowling clubs • Catering & Event Staffing Companies (staffed onsite events – NOT small private catering) Secondary • High-Volume Restaurants ○ 100+ covers ○ Open lunch + dinner ○ Licensed ○ Uses 10+ staff on peak nights • Large-Scale Cafés / All-Day Dining Venues ○ High foot traffic / tourist areas ○ 80–100+ covers per day ○ Full kitchen + waitstaff + kitchen hands ○ Open 6–7 days Summary Target hospitality venues with a minimum seating capacity of 80+ or accommodation for 100+ patrons, operating at least 6 days per week including nights/weekends. Decision Makers Primary Decision Makers Venue Manager • Venue Manager • General Manager (Venue) • Restaurant Manager • Bar Manager • Hotel Duty Manager Top priority at single venues Operations Manager (Hospitality / F&B) • Operations Manager • Area Manager • Regional Manager • Multi-Site Manager Top value for groups & hotels Food & Beverage (F&B) Manager • Food & Beverage Manager • F&B Manager • Hospitality Manager Strong influencer in hotels & clubs Hospitality Manager • Hospitality Manager • Venue Operations Manager • Guest Services Manager Often overlooked but powerful in hotels HR / People & Culture Manager Especially in: • Hotels • Large restaurants • Multi-venue groups Controls approval of agencies Owner / Director (Large Venues / Groups Only) Only if: • 2+ locations • 80+ seats • Hotel / Club / Group Avoid single venue owner-operators Shift / Rostering Manager • Rostering Manager • Workforce Coordinator • Staffing Coordinator Useful for pain discovery