Hospitality
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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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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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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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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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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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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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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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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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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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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