THE COMPELLING ATMOSPHERE OF MEDIOCRITY CHANGE YOUR FOCUS Are you falling short on customer expectations? As the director of F&B operations, is your staff compelled to exceed your sales goals?
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.
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.
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.
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.
Kerfuffle in the Kitchen and other Stuff(ing) Passionate explosions in an early morning prep kitchen probably occur more often than not.
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?