Marybeth Sheppard's guest appearances

Marybeth Sheppard

Food & Beverage by MarketScale

MarketScale Radio

Tech Qualified

Kevin Martin

Bob Iger

Jeff Bezos

Jack Dorsey

Jesse Cole

Paul Briggs

Michael Longoria

Melissa Gonzalez

Paul Greenberg

Jeff Evans

John Davidson

Marc Benioff

AJ Yager

Jay Acunzo

Mike Murphy

OwlTail

Marybeth Sheppard spent years working at a B2B marketing agency before joining Seamless, the online food-ordering service owned by Grubhub. She spent more than five years there, marketing the product to hedge funds, law firms, tech companies — really, anyone who was ordering large amounts of food or catering company events. Now, Marybeth serves as the Senior Vice President of Marketing at SEVENROOMS, a hospitality technology company.  On this episode of Tech Qualified, Justin Brown interviews Marybeth, who is more than three years into her time at SEVENROOMS. She talks about the process of growing her marketing department to a team of eight, how her team works closely with the sales department and how she keeps her employees motivated. Marybeth also addresses how COVID-19 has reshaped day-to-day life for SEVENROOMS, a company that focuses heavily on the restaurant industry. She shares the steps the SEVENROOMS marketing and sales departments have taken to continue to drive leads and close deals despite the shuttering of restaurants around the country.

Marybeth Sheppard spent years working at a B2B marketing agency before joining Seamless, the online food-ordering service owned by Grubhub. She spent more than five years there, marketing the product to hedge funds, law firms, tech companies — really, anyone who was ordering large amounts of food or catering company events. Now, Marybeth serves as the Senior Vice President of Marketing at SEVENROOMS, a hospitality technology company.  On this episode of Tech Qualified, Justin Brown interviews Marybeth, who is more than three years into her time at SEVENROOMS. She talks about the process of growing her marketing department to a team of eight, how her team works closely with the sales department and how she keeps her employees motivated. Marybeth also addresses how COVID-19 has reshaped day-to-day life for SEVENROOMS, a company that focuses heavily on the restaurant industry. She shares the steps the SEVENROOMS marketing and sales departments have taken to continue to drive leads and close deals despite the shuttering of restaurants around the country.

Closing Deals at a Restaurant Technology Company During COVID-19 with Marybeth Sheppard of SEVENROOMS

Restaurants could be missing valuable connection opportunities with customers by outsourcing their reservations to third-party software. Marybeth Sheppard, Senior Vice President of Marketing for SevenRooms explains why, and offers tips for how to use this customer information on today’s MarketScale Food &amp; Beverage Podcast. To understand why is a lesson in restaurant marketing from over the years, Sheppard said. Twenty years ago, calling the restaurant (often an upscale one, at that) was the norm for taking customer reservations. As restaurants were just beginning to build their online presence, third-party reservation apps became aggregators for reservations at more restaurants. “Third parties popped up and really helped facilitate this evolution,” Sheppard said. Now that restaurants have a fully evolved Google presence and profiles on social media, thought, Sheppard said now is the time for restaurant operators to take advantage of technology that can be installed on their own website to take reservations. “Today a restaurant has more opportunity than ever to connect with those diners directly online,” she said. “A direct reservation allows the restaurant to collect the full scope of data about the reservation including guest information, guest contact info, preference, and dietary restrictions. That’s the start of a relationship with the restaurant for the customer life cycle.” That personalization and engagement is often the key differentiator in a customer’s journey and what will help restaurants succeed, Sheppard said.

Restaurants could be missing valuable connection opportunities with customers by outsourcing their reservations to third-party software. <a href="https://marketscale.com/industries/contributors/marybeth-sheppard/" rel="nofollow" target="_blank">Marybeth Sheppard</a>, Senior Vice President of Marketing for <a href="https://sevenrooms.com/" rel="nofollow" target="_blank">SevenRooms</a> explains why, and offers tips for how to use this customer information on today’s MarketScale Food &amp; Beverage Podcast. To understand why is a lesson in restaurant marketing from over the years, Sheppard said. Twenty years ago, calling the restaurant (often an upscale one, at that) was the norm for taking customer reservations. As restaurants were just beginning to build their online presence, third-party reservation apps became aggregators for reservations at more restaurants. “Third parties popped up and really helped facilitate this evolution,” Sheppard said. Now that restaurants have a fully evolved Google presence and profiles on social media, thought, Sheppard said now is the time for restaurant operators to take advantage of technology that can be installed on their own website to take reservations. “Today a restaurant has more opportunity than ever to connect with those diners directly online,” she said. “A direct reservation allows the restaurant to collect the full scope of data about the reservation including guest information, guest contact info, preference, and dietary restrictions. That’s the start of a relationship with the restaurant for the customer life cycle.” That personalization and engagement is often the key differentiator in a customer’s journey and what will help restaurants succeed, Sheppard said.

A Restaurant's Most Powerful Tool is Direct Reservations with Marybeth Sheppard of SevenRooms