YOUR P’S AND Q’S FOR F&B Question – Are you following your P’s to success?
Interview with Chef Philippe P. Reynaud Senior Director of Culinary Operation Ocean Reef Club, Key Largo, Florida Biography Summary Located on the northern tip of the Florida Keys, just under an hour from the busy metropolis of Miami, the legendary Ocean Reef Club began in 1948 as a remote yet exclusive fishing camp. Over time, the club added amenities to suit the desired lifestyle of its members. Today the member-owned club includes a 144-room inn, private residences, two 18-hole golf courses, multiple tennis courts, gyms, a marina, a private airport, medical center, cultural center, library, art league, private school and, yes, some of the world’s best fishing and golf. While food was a part of the Club’s history, it was not until 2000 and the arrival of Chef Philippe Reynaud that the focus shifted from food and its related services toward a much broader array of dining options. A passion for food and assisting in his parent’s restaurant at age twelve influenced Ocean Reef Club’s Executive Director of Culinary Operations, Philippe Reynaud, to pursue a career …
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.
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.