Posts by Brett L. Magnan
Champagne with French Fries – The Art of Wine Pairing
A Primer to Creating a Better Wine Program (Part II of III) – Pairing Looking to revamp or create a better wine program? Or maybe wine is a mystery and you want to be educated for not only your guests but yourself. Here’s a way to make it as simple as possible from wine lists to…
Read MoreTechniques for Maximizing Hotel Rooms
Drive more play in your casino through yield management Rooms as a tool to increase play in the casino is becoming critically important as operators maximize rates based on demand and measured against player worth on the floor. Simply put, no longer are we just trying to maximize room rates blindly. By taking a holistic…
Read MoreA Primer to Creating a Better Wine Program (Part I of III)
Looking to revamp or create a better wine program? Or maybe wine is a mystery and you want to be educated for not only your guests but yourself. Here’s a way to make it as simple as possible from wine lists to pairing to drinking great wine. Take this information and go into your own…
Read MoreAre You Failing at Hotel Check-In and Check-Out?
Are you winning or losing your guests through your best intended efforts? You’ve added technology, amenities, flavored water at check-in, and a Starbucks in the lobby – so why are you losing guests to the competitor? Are you trying too hard to be cutting edge and provide cool new amenities to your guests that they…
Read MoreWhy Your Restaurant Experience Stinks
Ever wonder why you are told there will be a 30-minute wait for a table, but there are plenty of empty tables in the restaurant? The universal “whys” are always the same, and I’ll answer these questions for you. But just so you know, it shouldn’t work that way. Have you ever asked yourself: 1.…
Read MoreCreating New Menus
Exotic menus? Fine … but why do you have dog on your menu? Creating menus that are exciting and fresh for our guests is a constant focus of most Chefs and F&B Managers. As they evaluate their menu items, too often personal bias and anecdotal customer comments drive what stays and what goes. This is…
Read MoreThe International Language? Hospitality!
Guest service around the globe I have been fortunate enough to be able to travel overseas and throughout the United States this last year, and I have discovered that there is a common language we all share and understand. It is simply in the way that we give and receive hospitality. No matter if I…
Read MoreFive Key Ways to Improve Your Food & Beverage Operation – Part V
Financial Review In this series, we have covered SERVICE, LABOR, MENU & FOOD PRESENTATION, COSTING & WASTE as areas of focus by Food & Beverage Directors and professionals determined to improve or fine-tune their operation. The last in this series is the FINANCIAL REVIEW. The monthly financial review is often the most dreaded by F&B…
Read MoreFive Key Ways To Improve Your Food And Beverage Operation – Part IV
So far in this series, we’ve covered SERVICE, LABOR, and MENU & FOOD PRESENTATION in improving your food and beverage operation. Proper COSTING and WASTE control are the next processes, following MENU Analysis and FOOD PRESENTATION. Peter Drucker, Management Guru and author, often said, “If you can’t measure it, you can’t improve it.” In the…
Read MoreFive Key Ways to Improve Your Food and Beverage Operation – Part III
Menu and Food Presentation So far, we’ve covered two parts of this five-part series, SERVICE and LABOR. Today for part III, we will be covering MENU and FOOD PRESENTATION. When we evaluate a restaurant, the science of menu offering, configuration and analysis is often overlooked by the F&B leadership. It is as if the chef…
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