Hibachi for property managers & short-term rental operators

Owner appreciation events, housekeeping-team dinners, maintenance crew appreciation, and offering-chef-service as an upsell to guests.

Why private hibachi fits property managers & str operators

STR operators need (1) team dinners that build loyalty with a workforce that often turns over, and (2) in-stay upsells that drive revenue per booking. Fork Yeah Hibachi offers both — team dinners for the operator's crew, plus a guest-upsell partnership where the operator earns referral commission on bookings made through them.

How it works

One chef (or two for 25+ guests) arrives at your venue — office, home, event space, or offsite rental — with a portable teppanyaki griddle, propane, every ingredient, plates, utensils, sauces, and trash bags. The chef cooks hibachi-style in front of your group, does the fire show at the midpoint, and leaves the space cleaner than they found it. 2-2.5 hours door-to-door.

Pricing for property managers & str operators

No equipment fee, no cleanup fee, gratuity never auto-added. Filet mignon +$10/head. Lobster tail +$15/head.

Logistics

• Space: We need a 10×10 ft outdoor-ish area with overhead clearance. Deck, patio, driveway, pool deck, lanai, or garage with door up all work.
• COI: Available on request — give us 48 hours and the venue's requirements.
• Invoicing: For corporate bookings we invoice your company directly. Net-15 or net-30 available for established accounts.
• Lead time: 4-8 weeks for peak-season Saturdays, 1-2 weeks for weeknights, same-week often possible for last-minute.

Related

• General corporate hibachi overview
• Full pricing & packages
• 60+ answered questions
• How we compare to other Florida hibachi chefs