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.
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?
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.
Focus on the Focus Group Surveys How are your hotel F&B operations measuring up to your competitors’ newly designed (or retrofitted) restaurant?
Stormy Weather – Thyme to Play With Your Food There’s a storm coming and you have a full schedule. The hypothetical given is that this is NOT Day One of the storm, rather the week of a forecasted weather dynamic headed in your direction.
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 …
Seeking to Develop an Independent Boutique Hotel Collection I started my project with the simplest observation I could make and that was by viewing and experiencing the appeal of resort-style hospitality here in Sarasota, Florida. Our town definitely offers a little bit of paradise for every type of visitor – national and international – and I felt there was sufficient opportunity to appeal to this audience. In addition to adhering to the real estate adage “location, location, location,” I was determined to include “variety and diversity” in the types of foods we would offer. Our on-site signature restaurant would have met the location requisite; however, in order to assume we could also provide variety and diversity within the F&B operations, I was compelled to take our hotel culture to the next level beyond the formal service available to our specialty dining and private club. We tested our concept at a local private country club to observe and retrain our thinking about what it was our patrons might want that was different yet convivial. We found …
Partners in Promoting the Hospitality Industry Our primary focus is on performing functional assessments to your existing operations, identifying areas for strategic improvement and performance. We calibrate in-house management operations to determine best professional policies and procedures are in place. We review human resources and related incentive programs to determine employee interaction with management and guests is at relegated optimum levels and maintained. We conduct an internal and external audit of corporate management controls and performance level measurements, taking into account proposed and viable solutions are attainable and within the scope of your business model. Finally, we provide a comprehensive report based upon our conclusions and supply recommendations towards effective impact towards improvement guidelines, and seeking to identify positive-growth potential and an in-depth analysis within each department of your operation.
LUXURY HOSPITALITY CONSULTANTS 