🔥The only business seminars in the barbecue industry
🔥The only business seminars in the barbecue industry
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Oncue Consulting | We specialize in the real meaning behind hospitality. Our personal successes are rooted within a spirit of genuine, generous, and spirited operations.
Registration is Open!

We're back it!

We're scheduling THREE OnCue classes for 2022 and this is the first in the series. We're moving the Whole Hog Extravaganza/Brisket Bonanza/BBQ MBA to a month less likely to have so much severe weather -- probably early spring or fall. Stay tuned details. We'll have a date for the Catering Master Class soon, too.
First up is Business of Barbecue – our original foundational class upon which we build all others. This is the class we had to cancel just before the pandemic shutdown in March 2019.
Frequently asked questions:
• I'm already in the business. Why do I need this seminar?
As a life-long learner, I know that anytime I attend a class, I'm likely to learn something. Whether it's a new procedure, a new way of looking at my business, or a reminder to get back to something I used to do. I might learn one thing that will totally transform my business or add significant additional revenue to my bottom line. Making new connections and adding to my network is always the bonus. 
• I haven't started yet. Is it too early to take this seminar?
Nope! Lots of people come at the beginning of their planning process. We talk in depth about mistakes we've made so others can avoid them. We also tour all aspects of our operation and share resources – worth its weight in gold!
Barbecue restaurateurs use our classes as team building experiences, training, and exposure to the barbecue world. Consider attending with or sending some of your crew! We know first-hand that this type of investment in your trusted team will pay huge dividends over time. 
Business of Barbecue. Feb 7-8, 2022. $1250 – Class size limited! If you missed out on snagging a spot for our 2019 seminar, this is your chance. Register early to experience ribs, pork, brisket, and chicken demos with an emphasis on restaurant production and holding. Discuss branding, marketing, PR, vending, restaurant financials, resources, and suppliers. Tour behind-the-scenes of our restaurants and catering facility. Most importantly we'll be discussing lessons learned and critical pivots during the time of Covid. Novices and veterans alike will leave with concrete ideas that will impact their bottom line. 
Register Online
For information about travel and accommodations for the seminar, just click below:
Travel & Accomodations
Need more info? Call 618-684-8902 or email Amy@NowOnCue.com
P.O. Box 382, Murphysboro, IL 62966 | amy@nowoncue.com | nowoncue.com | amy: 781-799-7202
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