MENU TRANSPARENCY 2011 COMING TO A HOTEL NEAR YOU Under the new legislation, restaurants will be required to display calorie information for standard menu items as well as calories for each serving of food at a salad bar or a buffet line (e.g., LTO’s – fast food and chain restaurants).
Welcome to my Contributor’s Page Hotel food and beverage professionals share their experiences, skills and commentary. These hotelier blogs reflect a variety of unique career perspectives and real-life workplace stories, observations and opinions. Click on the image below to access my Blog Page at Hotel F&B Observer.
YOUR P’S AND Q’S FOR F&B Question – Are you following your P’s to success?
What’s Your Signature? Do you have a gold mine in your F&B operations? You might if you were to avail yourself of all the collective information compiled from your frequent guests’ preferences, including catered events.
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.
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.
LUXURY HOSPITALITY CONSULTANTS 