Bobby Paul, Front of House Manager at Bistro Roca

“We use Hospitality Mints….to bring a sweet beginning or ending to a customer’s experience at the restaurant.”

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Carla Cribbs, Burger King Franchisee Owner

“I use the mints as a training tool for new managers while teaching them the important of ‘table touches’… Our guests love them and feel special and valued and my managers learn the value of customer interaction.”

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Nancy Wilson, LaRosa’s Pizzeria

“We serve branded mints because they touch our guests when they are most engaged with our brand, whether we’ve served them dine in, pick up or delivery.”

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Rad, General Manager at McDonald’s

“Our customers absolutely love mints! We use mints for table service and typically hand them out when customers are halfway done with their meals. Now we even leave mints out for customers to take because we get so many inquiries about them.”

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Emily Montgomery, Front of House Manager at Red Onion

“We’ve been offering Hospitality Mints here for over 10 years.Our customers always look forward to getting a mint at the end of their meal.”

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Atul Wahi, Subway Franchisee Owner

“Offering mints is an extremely cost-effective way to help drive guest satisfaction. And a satisfied guest is more likely to be a loyal guest and return to our store, driving traffic and revenue!”

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Missy Turner, General Manager at Taco John’s

“Customers have come to expect mints…We have bowls [of mints] on the counter and by the drive-thru window. In addition, a couple of mints are placed in to-go order bags and on the trays for those dining in. I can’t imagine not offering mints!”

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PRO TIP:

“We train our wait staff to put the mints inside someone’s book so when the mints are gone the wait staff knows that the customer is ready to pay.”

Ask how mints can grow your business.