Hospitality

Janet Hawk Raving NEXT

The Casino and Hotel Disconnect

By Janet Hawk / 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 / 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 / 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 / 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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Food Presentation

Five Key Ways to Improve Your Food and Beverage Operation – Part III

By Brett L. Magnan / Comments Off on Five 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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Food Beverage

Five Key Ways to Improve Your Food and Beverage Operation – Part II

By Brett L. Magnan / Comments Off on Five Key Ways to Improve Your Food and Beverage Operation – Part II

The “labor” factor In ‘Part I” of this five-part series, I spoke of how SERVICE was the start of our focus in improving your food and beverage operation. This second part will ask some important LABOR questions that you and your team can focus on. As we all know … labor cost is the most…

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Food Server

Five Key Ways to Improve Your Food and Beverage Operation – Part I

By Brett L. Magnan / Comments Off on Five Key Ways to Improve Your Food and Beverage Operation – Part I

Service What keeps a food and beverage director up at night? What’s the pebble in a GM’s shoe when it comes to a property’s F&B outlets? As a casino and hotel operator for over 30 years, I can tell you exactly which things I lost sleep over. And the things that I help Raving clients…

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Hotel Bar

Resort Operations vs. Gaming

By Brett L. Magnan / Comments Off on Resort Operations vs. Gaming

Why can’t we just get along? Silos are created and business breaks down when the entire team doesn’t understand the holistic goal. Too often you will hear: “The Slots team thinks they run the property.” “The Table Games team has it easy. Slots does all the work.” “The Hotel team keeps trying to put rules…

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Merchandising

How to Incorporate Local Artisans into your Retail Program

By Chris Keenan / Comments Off on How to Incorporate Local Artisans into your Retail Program

Are there talented tribal artisans in your community? Are you carrying their pieces in your retail outlets? Whether you’re a commercial or a tribal property, there’s a good chance that you have talented artisans in your community. And more than likely, these folks, perhaps elders, have come knocking at your door asking you to sell…

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Bar Scene

When It’s Time for a Bar Rescue

By Brett L. Magnan / Comments Off on When It’s Time for a Bar Rescue

Your bar has lines at happy hour, packed with patrons six and seven days per week. Revenue is up year-on-year, and your Yelp and Trip Advisor ratings have never been better. So why are you losing money? When asked to do bar triage for a failing operation, the first thing we look at is the…

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