Zagat is Calling – Are You Ready? You’ve set up your F&B budget for the year based on expected inflows and outflows for operating your dining establishment at the hotel in a profitable mode. However, you relied on economic trends from previous years (lean and getting leaner) and forgot to include one of your most important expenses – marketing your operation.
Three-Part Harmoney (yes, Money): Networking : Marketing : Fulfillment What are YOU doing when you aren’t cooking for your hotel restaurant?
The Internal Guests at your Hotel The Best Promoter for your F&B Operations How would you identify your fellow associates at your hotel – the Front Desk Attendant, the Reservations Clerk, the Concierge, the Director of Housekeeping, the Rooms Division Manager?
Lagniappe… A Little Extra for your Guests In the eighteenth century, when Louisiana housewives went to market to buy their rice, the merchant would throw in a couple of extra handfuls after the transaction was completed to compensate for the weight of the linen sack.
Dining with the Old Masters: DaVinci and Rembrandt: Great Artwork, Great Food, Great Concept (for your Restaurant) Dynamic, stimulating, vivid colors – a palette to please the eye. This could very well be a critic’s choice words for a well-known and highly acclaimed hotel restaurant: Picasso at The Bellagio Hotel in Las Vegas.
Guard Your Secret Recipe, Not the Secret Service – Maybe Ever have your dining patrons ask your waitstaff for chef’s secret recipe he/she uses on your best-selling appetizer, which also happens to be of interest to your competitors?
Headaches and Heartaches of a Grand Opening We all know the problems associated with new hotel openings: staffing, training, opening inventories, F&B events scheduling, etc. Some of the best-laid plans, even at a five-star resort hotel, can go awry – particularly during grand openings.
Welcome to my Complimentary Webpage Presenting Derry Church Artisan Chocolates A Review of the Derry Church Artisan Chocolates Specialty Ganache Bars Conducted by Luxury Hospitality Consultants LLC – Sarasota, Florida – May 2010 At the request of Executive Pastry Chef & Chocolatier Eric Cayton to conduct a courtesy peer review of his new-to-market specialty Ganache Bars, we are pleased to submit our comments. We received three selections consisting of a delectable variety of hand-made chocolates which are identified as follows: The Lyon Bar (a combination cream ganache of 85% & 72% cacao, enrobed in a 72% Arriba couverture, dusted with a superb Swiss cocoa powder). Our impression is that this particular item will not appeal to all chocolate consumers, particularly those with unsophisticated palettes. The cocoa powder covering created a unique consistency; however, the full flavor of this particular bar is not fully realized until you have taken several bites. It is simple yet elegant in its composition with a very pleasing finish. The ganache was a delectable component and was well complemented by the …
Focus on the Focus Group Surveys How are your hotel F&B operations measuring up to your competitors’ newly designed (or retrofitted) restaurant?
Don’t Follow The Lemings Over This Fiscal Cliff I am glad our fellow trade bloggers are sharing their own experiences about leadership qualities, lax service issues, and trying to resolve ongoing unprofessional ineptitudes.