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.
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.
Welcome to my Complimentary Webpage Presenting Derry Church Artisan Chocolates A Review of the Derry Church Artisan Chocolates Specialty Ganache Bars Conducted by Luxury Hospitality Consultants LLC – Sarasota, Florida – May 2010 At the request of Executive Pastry Chef & Chocolatier Eric Cayton to conduct a courtesy peer review of his new-to-market specialty Ganache Bars, we are pleased to submit our comments. We received three selections consisting of a delectable variety of hand-made chocolates which are identified as follows: The Lyon Bar (a combination cream ganache of 85% & 72% cacao, enrobed in a 72% Arriba couverture, dusted with a superb Swiss cocoa powder). Our impression is that this particular item will not appeal to all chocolate consumers, particularly those with unsophisticated palettes. The cocoa powder covering created a unique consistency; however, the full flavor of this particular bar is not fully realized until you have taken several bites. It is simple yet elegant in its composition with a very pleasing finish. The ganache was a delectable component and was well complemented by the …
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.
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?
Part Three in a Three-Part Series PUNITIVE DAMAGES AFFILIATED WITH HOTEL MANAGEMENT AGREEMENTS A Case Study of Agency Law, Hotel Management Agreements, and Punitive Damage Awards Citing the Cases of 2660 Woodley Road Joint Venture v. ITT Sheraton Corporation v. P.T. Karang Mas Sejahtera v. Marriott International Inc., et al By Meg McDonough March 2008 President, Luxury Hospitality Consultants, LLC The next case that will be discussed is 2660 Woodley Road Joint Venture v. ITT Sheraton Corporation (villanova.edu). This case is unique in that it involved the owner’s use of the agency relationship to sue for breach of fiduciary duties and other torts. This case is also unique in that it was a jury trial that resulted in a substantial damage award. Sheraton Operating Corporation, a wholly-owned subsidiary of ITT, had managed the hotel on behalf of Woodley Road (owner) since 1979. In return for its management services, Sheraton was to receive compensation based on a percentage of the gross revenues plus a percentage of net cash flow as an incentive fee. The management contract was …