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.
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.
Three-Part Harmoney (yes, Money): Networking : Marketing : Fulfillment What are YOU doing when you aren’t cooking for your hotel restaurant?
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?
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.
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.
High Turnover – Low Turnover Summer brings the beneficial arrival of tourists and the subsequent impact to your seasonal F&B revenue.