Focus Group
Focus on the Focus Group Surveys How are your hotel F&B operations measuring up to your competitors’ newly designed (or retrofitted) restaurant?
All posts filed under: Marketing
If Walls Could Talk
Have you trained your servers to taste-test your evening specials and given them the list of paired wines which you would like to recommend and, in doing so, create an enthusiastic atmosphere towards selling (and upselling) your evening meals?
Insights
Insights on Interacting with Busy Executives Meg McDonough, President of Luxury Hospitality Consultants LLC in Sarasota, Florida, is a regular contributor for HospitalityEducators.com. She recently completed an in-depth interview with the Executive Pastry Chef at one of the best-known hotel brands in the world, and we wanted to share some additional background with our readers on how these interactions come to be. John Hogan, Co-Founder of HospitalityEducators.com Interview with Guillaume Marchand Ritz Carlton-Sarasota Hotel The Challenges of a Pastry Chef Q. Why did you choose Chef Marchand? I came across his creation of the Gingerbread Mansion while attending the Winefest celebration held in Sarasota. Chef and his team fashioned a built-to-scale edible masterpiece fashioned after the real mansion which John Ringling built for himself and his wife in Sarasota as their winter residence. The home is called Ca d’Zan (“House of John”) and is located on the John and Mable Ringling Museum grounds. The home was also used for the filming of a more recent version of “Great Expectations” starring Gwyneth Paltrow, Ethan Hawke, and Anne Bancroft (to …
Classics Return
Trends – Having it All – Classics Return & Nouvelle Tastings When former White House chef Rene Verdon described his doctrine that “there is no new cuisine, no matter what everybody says about nouvelle,” I have to digest how this statement is as true today as it was over 30 years ago.
Return To Sender
Return To Sender – Bring Back Old Recipes Time to Step Back – What was Old is New Again This week we are finalizing our Summer & Alfresco Dining Menu and have made a decision to go retro.
Ritz-Carlton, Sarasota
Interview with Chef Yann Chupin, New Executive Chef The Ritz-Carlton, Sarasota Chef Yann Chupin is the new Executive Chef at The Ritz-Carlton, Sarasota, and has been in the hospitality industry for over 25 years, working in the kitchens of hotels, resorts and restaurants.
Turnovers
High Turnover – Low Turnover Summer brings the beneficial arrival of tourists and the subsequent impact to your seasonal F&B revenue.
Holiday Diners
Seasonal Promotions: Attracting Holiday Diners The infinitesimal array of serving traditional meals for the holidays is not without a frayed cook challenged by time, choice food markets to research and best pricing bids to get the best cuts in plentiful orders.
Demand vs. Availability
Interview with Michael Durett – Executive Chef Lakewood Ranch Golf & Country Club Demand vs. Availability While doing some research on chefs who go beyond the farm-to-table modality to taking that extra educated step in bringing a compelling product / vendor to their restaurant, I can appreciate the challenges afforded the novice as well as gourmand appetite for working in the grass-fed beef into their repertoire.
HospitalityEducators.com
Meg McDonough, President of Luxury Hospitality Consultants LLC We are pleased to introduce a new Contributor to HospitalityEducators.com. Meg McDonough, President of Luxury Hospitality Consultants LLC, will share regular insights on luxury resorts, boutique hotels and international dining with our members and readers. Kathleen Hogan MBA, Publisher, HospitalityEducators.com Meg grew up in Havana, Cuba, and came to appreciate at an early age the diversity of dining in an international setting as the island cultivated not only its own flavors indigenous to the area but was also home to people from all over the world who brought their own food styles with them. Family travel throughout Europe added exposure to some of the world’s finest hotels and provided an endless array of important recollections respecting service, quality hospitality performance and fine dining within beautiful settings. Her career included service to the Dean at Harvard as assistant to the Director of the Kennedy Institute of Politics for four years, followed by a ten-year affiliation at The Architects Collaborative, as secretary to the president, and later with subsequent …
LUXURY HOSPITALITY CONSULTANTS 