YOUR P’S AND Q’S FOR F&B Question – Are you following your P’s to success?
THE PROOF IS IN THE PUDDING WHY CONFIDENTIALITY AGREEMENTS ARE NECESSARY Hypothetically speaking, you learn that your former chef has borrowed your well-recognized restaurant concept and opened his own eatery within proximity to yours. Suddenly, you find that your unique concept of a “pudding-only” menu is now being duplicated in northern California. A bit far-fetched, yes, but stranger things have happened.
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 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.
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?
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.