HOW TO
How to stay gracious, persistent and unbothered when a client goes full mime
You’ve had the calls. The brainstorms. The heart-to-hearts about budget and branding. You craft a pitch so tailored it could wear itself down a runway. You send it. You wait. You refresh your inbox.
And…? Silence.
Crickets are fine in the bushveld, but they’re less charming when you’re trying to lock in an event plan.
But this isn’t the time to panic, pout or subtweet…
Here’s how to stay cool (and pro) when dealing with a post-pitch disappearing act:
- Give it a minute: People get busy. Projects stall and sign-offs are slow. Radio silence doesn’t always mean rejection – it might just be Monday.
- Check your tone: Avoid the passive-aggressive “per my last email” when following up. Keep it light, curious and helpful. Remember that you’re not chasing, you’re engaging.
- Offer something new: A fresh hook, mini mock-up or cheeky subject line can reignite the conversation with value rather than volume.
- Play the waiting game: Keep that deck handy. What ghosts you today might boomerang back in a couple of months.
And if they’ve really vanished into the void? Just know: No brilliant pitch goes unused. It’s practice for the one that lands.
#BallsOfSteel
Want 360° event advice? Contact us for more.
EYES ON
Market forces at play
As The Market Theatre Foundation gears up for its 50th anniversary in 2026, its 2025 programme is already putting in the work. With Afropocalyptic student productions, bold new plays, fringe firecrackers, and mentorship that builds real careers, it’s building up to be a national storytelling infrastructure.
Expect visuals that challenge, performances that linger and a future shaped by fresh voices and fearless collaborations.
If you want to know where SA’s cultural compass points next, this is it. Visit the website to check what’s on and when.
BY THE WAY
Who runs the world?
They don’t do the cooking, but taste the food.
They don’t set the tables, but plan the flow.
They don’t serve the meals, but time them to the second.
Who are they?
They’re food and beverage managers: the cool, calm choreographers preventing food fights and anaphylaxis.
From liaising with chefs to conducting tastings, juggling opinionated venues, and dealing with portion-size politics, they ensure that what lands on the plate works for the palate and the programme.
Allergies, delays, and “no gluten, no mushrooms, no problem” requests? Handled.
How, you ask? With mad patience, delegation skills, and a chill switch. And did you know they even line up the waiters and waitresses before they serve?
Because keeping guests happy (and not hangry) is both an art and an Olympic sport.
