While I've been writing blog-style articles for the past seven years, by my family's standards I'm actually late to the game. Both of my two sisters as well as my father were all accomplished scribes long before I even entertained the notion of stepping on a soapbox.
In an era of online reservations, many people continue to connect by phone to a restaurant to make a reservation. Be it a way to ensure they get that special request, or perhaps the ease of dialling from a google search when on the move, rather than going through the whole online process. Whichever the case, the day of the reservationists in your restaurant is not over yet.
What does innovation mean to food and beverage specialists, given their respective working structures and cultures? AccorHotels' CEO of global F&B, Amir Nahai told a recent panel discussion at Ecole hôtelière de Lausanne that, for the hotel group, innovation is all about getting closer to their customers. "We do this by focusing on being great hosts and entertainers, all the while taking local traditions and customs into consideration. That's how we provide great customer experiences".
Some would excuse the malaise (in the casual dining industry) because of the soft economy, demographic changes, and even the weather. However, that doesn't explain the remarkably few success stories who must compete for similar customers and are at the mercy of identical forces as the failing brands. In my view, the casual-dining segment is mired in a management carousel that, for over a decade, has bounced senior management from one company to the next on the basis of little more than their title. Hiring existing casual-dining executives may be the safe choice, but it doesn't automatically make it the best option, as recent financial outcomes certainly bear out. Sadly, casual dining is backward looking, while society and culture is ever-changing and moving forward. A worn-out formula that doesn't work at one chain is unlikely to succeed by shifting it to another.
You drink wine. You have a fondness for white or red. You have your favorite producing countries, regions, varietals, blends, vineyards and wineries. Then you can also take into account terroir, age of the vines, vintage, aging process and yearly climatic fluctuations. There's a reason why good sommeliers must go to school to perfect their expertise. Wine is a complex story with many layers to regale the novice to even the most veteran drinker.
The growing number of third-party meal delivery services like GrubHub, DoorDash, UberRUSH, and Postmates, while easy, inexpensive, and convenient, are creating a new and different phenomenon, and it's not always good.
Few restaurateurs on the planet would argue that cheese isn't a good meal or wine accompaniment. But fewer still are properly leveraging these savory pairings to enhance the overall dining experience and subsequently turn a better profit.
U.S. President Trump's forthcoming state visit to the U.K. may only be in the planning stages as yet but it has already proved to be controversial. A state visit is largely ceremonial but the pomp and pageantry can help to cement relations between two countries – and with Brexit on the horizon, Britain will need all the friends it can muster, especially when it comes to negotiating trade deals.
Chocolate is a highly romantic food for the fast-approaching Valentine's Day and, of course, wine goes with just about any meal, so why not bring the two together? While you might not have any many options as a wine and cheese tasting, pairing chocolate with these grape-based liquors may be just the ticket to winning the hearts and minds of incoming guests. You can apply this concept as a small-plate amuse bouche, an appetizer, a dessert or as part of some other cocoa-infused main.
It's 2017; people are drinking less alcohol, renouncing cigarettes, exercising more often and eating healthier. If you're smart, you'll get with the program.
"You have chosen…wisely," is what the immortal knight says to Indiana Jones after he drinks from the Holy Grail – an unsuspecting wooden cup hidden among a swath of poisonous chalices and jeweled goblets.
Now that 2016 is behind us, we can look back at food and dining achievements in the US and acknowledge a number of interesting trends we all enjoyed and appreciated. Restaurants and servers began to more effectively respect diners with food sensitivities and allergies, for example. The rising number of food delivery methods (thank you, Uber eats) and apps are notable. We also, thankfully, witnessed fast food and fast casual/quick service restaurants 'cleanse' their ingredients of antibiotics, GMOs and hormones. Chefs and restaurateurs paid close attention to their patrons' needs and ambitious food and beverage executives even gleaned social media sources to stay on top of forthcoming trends to keep ahead of the curve. Adaptation to respond to what the masses crave makes for a forward-thinking chef and restaurant proprietor, resulting in successful dining experiences for guests.
With 2016 dubbed 'The Year of the Pulse' by the United Nations with beans cited for their versatility as both an energy and protein source in addition to their potent health benefits, it is time once more to declare 2017 as a banner year for something else. While many chefs are still searching for new and clever ways to infuse legumes into their menus, it is nevertheless every hotelier's duty as a benefactor for food innovation to be on the lookout for the best big thing. This year, I'm not waiting for the UN to make its proclamation; I am telling you today to start looking at starchy fruit.
You've trained your bellman, concierge and front desk staff to a tee. Your guests immediately feel welcome at your property with the awful nightmare of security lines, air travel and bag collection finally behind them. They enter their guestroom, just starting to unwind, and then prominently displayed is a bottle of water with an unmistakably exorbitant price tag. And it is all for naught.
Picture yourself as the manager at one of the finest hotels in the city, a property that is immediately recognized for five-star service, amenities, facilities and F&B. Your numbers haven't just been consistently healthy for the past half decade, they've been superb with occupancy and guest satisfactions both holding steady as you increase ADR. With your business and operations in such a secure position, what are your steps?
Last year – that is, what we will soon refer to as 2016 – was widely proclaimed as 'The Year of the Pulse', citing beans' versatility as both an energy and protein source in addition to their potent health benefits. While many chefs are still searching for new and clever ways to infuse legumes into their menus, it is every hotelier's duty as a benefactor for food innovation to be on the lookout for the best big thing.
Yes, this column is supposed to be about wine. But ever since humankind discovered that the sugars in ANY fruit juice can be fermented to generate enough alcohol to ward off cholera and dysentery (common side effects of drinking water way back in the day), we've been tinkering and experimenting to conjure up ever tastier beverages. Wine from grapes is the most popular, but we also have such delightful libations as blueberry wine, raspberry icewine, gin from juniper berries, schnapps, brandy, sherry, perry from pears and a whole rainbow of liquers. Thirsty yet?
When it comes to thinking broadly about food and beverage, hoteliers can either opt to supervise and operate their F&B programs internally or they can work with a partner who will manage the culinary branding. This decision can determine the type of consumer dining at the restaurant and greatly affect the bottom line.
Culture and branding have been on my mind since attending MUFSO in Dallas a few months ago. In his 2016 Operator of the Year acceptance speech, Greg Flynn — the Founder and CEO of Flynn Restaurant Group — defined culture as the "body of shared beliefs that translate to action." He repeatedly emphasized that a strong culture is both something to aspire to, but also something that must be actively worked at.
Every restaurant dreams of having lines of customers out the door waiting to eat at their establishment. And ideally, that line is a healthy mix of new and repeat customers. A successful marketing campaign can make this a reality for eateries both large and small.
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