Hospitality

Wine Program

A Primer to Creating a Better Wine Program (Part I of III)

By Brett L. Magnan / October 22, 2018 / Comments Off on A 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…

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Reservations Guest Service

Do You Practice a “One Call and Answer All” Philosophy When Taking Reservations?

By Deana Scott / September 24, 2018 / Comments Off on Do You Practice a “One Call and Answer All” Philosophy When Taking Reservations?

When used correctly, communication technology has made access to information faster and easier than ever. However, when used solely as a labor saving measure or implemented without a clear objective and tested, it can hurt your bottom line and lose customers. Think about your automated phone and reservations systems. Have you ever found yourself in…

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Health Insurance

Catastrophic Illness, Your Tribe, Your Coverage

By Tyler Moore / July 16, 2018 / Comments Off on Catastrophic Illness, Your Tribe, Your Coverage

Earlier this year, a Native American Tribe in the Northwest had an eye-opening experience with the self-funded plan that provides benefits to the Tribe and its enterprises. One of its plan members, who was not a tribal member, was diagnosed with a rare genetic disorder which resulted in prescription drug costs for this one member…

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Poor Restaurant Experience

Why Your Restaurant Experience Stinks

By Brett L. Magnan / July 9, 2018 / Comments Off on Why 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.…

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Hotel Experience

Are You Giving Your Guest the Best Hotel Experience?

By John Stewart / July 1, 2018 / Comments Off on Are You Giving Your Guest the Best Hotel Experience?

Take this 14 Question Survey We all work hard throughout the year, and enjoy the time that we have away from the office. We may take weeks to plan, schedule and anticipate the experience to come. Most of us have very few days to get away, and we want our time to be spent in…

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Food Menu

Creating New Menus

By Brett L. Magnan / July 1, 2018 / Comments Off on Creating 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…

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Janet Hawk Raving NEXT

The Casino and Hotel Disconnect

By Janet Hawk / July 1, 2018 / Comments Off on The Casino and Hotel Disconnect

Are you providing a total guest experience? How is the connection/communication between the casino and hotel? Marketing and the hotel? What about the PD team and the hotel? This communication is vital, not just for getting information to the guest, but the overall success of the property as a whole! Sometimes the first point of…

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Brett Magnan

The International Language? Hospitality!

By Brett L. Magnan / April 1, 2018 / Comments Off on The 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…

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Casino Food Server

Five Key Ways to Improve Your Food & Beverage Operation – Part V

By Brett L. Magnan / March 12, 2018 / Comments Off on Five 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…

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Five Key Ways To Improve Your Food And Beverage Operation – Part IV

By Brett L. Magnan / January 1, 2018 / Comments Off on Five 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…

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