Selling to hospitality and events is a timing business. Most agencies do not know that.
Know who decides. For hotel food and beverage, The Agency MENA, a sales firm in the sector, lists the F&B director, the group purchasing manager, the executive chef and the general manager as the deciders, with cycles of three to ten weeks, faster for consumables and slower for group-level contracts, moving through sampling, a kitchen trial and then a group or cluster approval. Other categories have their own committee. Any agency that proposes emailing 'purchasing managers' has not done this.
Peer recommendation is the strongest influence. Cvent's Planner Sourcing Report, drawn from nearly 3,000 event planners, found peer recommendations the top influence on sourcing at 28%, with cost and event space tied as the top decision factors at 45%. Outbound that leads with a relevant, named project beats outbound that leads with a rate card.
Timing decides the shortlist. Openings, refurbishments, operator changes, new general managers and conference calendars open buying windows. Ask the agency how it finds those signals and how it sequences them by season.
Start with the leads you already have. Two or three trade shows a year produce scanned badges that get one bulk follow-up and go quiet. Ask every agency whether it will work that list before it buys a new one.
Weigh thin evidence honestly. Only two agencies on this list show a named result with a supplier selling into this vertical. The rest have a hospitality page or none at all. We say which is which.