Hotel Professionals

Vintages Release Recommendations
Hotel Professionals

House Wines.

THE ROLE OF HOUSE WINES AND HOW THEY CAN INCREASE YOUR WINE SALES AND GUEST SATISFACTION Many restaurateurs treat house wines as a necessity to generate some revenue, or as an afterthought since their competition has them too. I remember how in PEI (Prince Edward Island) I so wanted to […]

The Four Aspects of Food Costs.
Hotel Professionals

The Four Aspects of Food Costs.

Food Cost Food cost has a direct impact on a restaurant’s operating profit. Because no two operations are identical, it is necessary to calculate the food cost of your particular restaurant monthly. Industry averages cannot be used as an accurate standard. The concept of food cost management must be examined […]

Truth in Menus.
Hotel Professionals

Truth in Menus.

Truth in Menu The menu is one of the most important selling tools of a restaurant, yet in many instances they fail to reflect quality, quantity and origin of ingredients. In some cases, what the menu promises is never delivered. Instead, a poor substitute is the replacement. Surprisingly most diners […]

Entrepreneurship.
Hotel Professionals

Entrepreneurship.

Entrepreneurship As a result of economic and social system restructuring, the international business environment has gone through a period of significant change starting 1980’s. The process is still evolving according to prevailing economic conditions. New organizational forms, innovative compensation schemes, and even new business formation techniques have been tried. Some […]

Kitchen Design.
Hotel Professionals

Kitchen Design.

Kitchen Design The heart of every restaurant is the kitchen. Here raw ingredients are prepared (washing, peeling, chopping etc) for cooking and cooked for service. The quality of food and speed of service depend on efficiency, hence menu planning, kitchen design and layout must be undertaken with due care and […]

Sanitation and Hygiene.
Hotel Professionals

Sanitation and Hygiene.

Sanitation and Hygiene Experienced managers know that the greatest challenge in the business, when it comes to food safety is training. Restaurant and hotel staff turnover rates are the highest of all businesses (generally 300 percent). Restaurateurs who spend time and effort to train properly can expect to loose a […]

Active Listening.
Hotel Professionals

Active Listening.

Active Listening Recent research suggests one of the most important aspects to running a successful enterprise is to actively listen to employees and their ideas. Good managers listen carefully to their employees since they know intuitively it fosters development, adjustment and integration. It is incumbent upon managers to develop employee […]