P’S and Q’S
YOUR P’S AND Q’S FOR F&B Question – Are you following your P’s to success?
All posts tagged: Menus
Signature
What’s Your Signature? Do you have a gold mine in your F&B operations? You might if you were to avail yourself of all the collective information compiled from your frequent guests’ preferences, including catered events.
Zagat
Zagat is Calling – Are You Ready? You’ve set up your F&B budget for the year based on expected inflows and outflows for operating your dining establishment at the hotel in a profitable mode. However, you relied on economic trends from previous years (lean and getting leaner) and forgot to include one of your most important expenses – marketing your operation.
Networking
Three-Part Harmoney (yes, Money): Networking : Marketing : Fulfillment What are YOU doing when you aren’t cooking for your hotel restaurant?
Lagniappe
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.
Secret Recipe
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?
Lemings
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.
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?
Sandwiches Without Bread
Making Sandwiches Without Bread – No Joke Creative chefs have learned that in order to appeal to the masses, oftentimes by incorporating a new recipe, or just reviving an older one with slight modifications and visual appeal, it has become de rigueur to present appetizers and tapas with a touch of S.A.L.T.
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.
LUXURY HOSPITALITY CONSULTANTS 