hotel restaurant

      Why Boutique Hotels should have a Great restaurant     

  

    
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


     Your hotel can be super cool, well-decorated, in a great location, and have lots of interesting amenities, but it will always come down to the personality and charm of your food and beverage operations that will develop loyal and passionate followers.     Let’s look at what a boutique hotel is, who stays there, and why?  A boutique hotel is typically smaller--under 200 rooms.  It is often in an urban environment, although not always [there are many wonderful boutique resorts], with each hotel having individual personality, including chic, eclectic, and interesting décor and features that make the experience different.  The service tends to be individualized and more connected, where small differentiators and points of service make it stand out.     Why are people drawn to vibrant, current, and attractive food and beverage options?  It is this atmosphere of fashion-forward design and interesting décor in “happening” locations where both business and pleasure travelers are pushing the trend, and we are seeing many migrate to this style of hotel.  For some it is the “see and be seen” type of atmosphere. For others, it is simply the enjoyment of a unique and different experience where each hotel has its own personality.  This does go- against-the-grain when compared to the consistency and dependability of the big brands hotels, so for a boutique hotel, it is vital that the experience be memorable.  The property has to offer unique experiences, even surprises, that make each visit distinguish itself from the competition.  This is where your restaurants and bars come in; it is a natural fit.                                                        Why is food and beverage so important?    There are many reasons, but let’s start with the obvious:  First, each meal should be an important part of any stay and not just “eating”, but “dining”: eating is a necessary function whereas dining is experiential and should be an enjoyable and memorable experience.  This encounter can be touted, shared, and photographed, or simply just enjoyed as a relaxing moment with the family.     Secondly, let’s talk about guest engagement. An average visit to the front desk is under 5 minutes.  The average time spent in a restaurant engaging with your staff can be an hour or more several times per day. The average person spends 32,098 hours of their life eating so there is no better way to get to know your guests and retain their loyalty than in this kind of environment.     Lastly, money talks and great food and beverage will attract more dollars to your property.  In this day and age, successful restaurant revenue can overtake the rooms revenue!  The down side is that it is much less profitable than guest room revenue, and I think that’s why owners and operators have shied away from it. Therefore, over the past 20 years, hotel restaurants have gotten a bad rap.  Due to operators not wanting to do things properly and simply save money, I hear comments like: “ Why do we need a restaurant? It is sucking the profit out of our hotel?  Or others have said,  “If we have to have one, let’s just do the minimum and not lose too much money .”  This is just short-sighted; full service hotels are now realizing that F&B is an important factor and is slowly becoming a focus once again.  Without a great restaurant, your hotel is basically a limited service hotel with guest rooms just like many others.     So the answer is to understand the math, and just watch how quickly the additional revenue will flow to the bottom line.  Of course, it is important to make money and be profitable.  Anyone that expects that a restaurant will produce the same profit as a guestroom will never be content.  Understanding what to expect is important.  Your food and beverage profit should be anywhere from 20 to 40% of sales, and yes, while this a lot less than the rooms side, which can be 75-90%, it is to be expected and a lot more than you would get in the bank! It will, in fact, generate considerably more revenues and more profit.  Consider the additional F&B revenue that you're bringing in, as well as, the increase in rooms occupancy which in turn allows you to demand an increased rate as a result of the your reputation.  If you're doing it correctly, this is marketing that you can't buy and a win-win for everyone!     Here are a few examples of hotels that do it right, from TravelandLeisure.com:  Inn at Little Washington; Washington, VA  “You might come to this  24-room hotel , an hour from Charlottesville, for the English-country-home bliss, or the Virginia wine-country scenery. But really, most people come here to eat, thanks to the inn’s founder, James Beard Award-winner Patrick O’Connell. You can be a gourmand groupie and do kitchen tours at the inn, venture out to explore wineries and farmers markets, or use one of the complimentary bicycles to preemptively burn calories. Service is top-notch, with three housekeeping visits for your room each day”  Chanler at Cliff Walk; Newport RI  “Like many other winning boutique  hotels , this 20-room property on Newport’s Cliff Walk started out as a home—the summer digs for a Gilded-Age-era congressman. Today, each room in the small hotel has a distinct décor personality, like English Tudor, gothic, or French provincial. Besides its high score for rooms, it also ranked well for refined service; the property offers a welcome glass of sparkling wine and an on-site butler who can pack a picnic lunch or draw an aromatherapy bath. Readers were intent to eat here as much as possible: its Spiced Pear Restaurant—with its butter-poached lobster and the rest of its New England Tasting Menu—earned the hotel a near-perfect score in the dining category”.  Farmhouse Inn; Forestville, CA  “This  Russian River Valley hotel  wooed readers with more than great wine. Granted, the hotel has it own winery, which pairs nicely with the Michelin-starred, locally-sourced restaurant; you can also enjoy a glass by the hotel’s s’mores pit, stocked with house-made marshmallows and Valrhona chocolate. Even the bath products are thoughtful: you can help yourself to the Sonoma Bath Bar, featuring a rotating selection of bath salts, scrubs, and bars of handmade olive oil soap; or stretch out at the high-scoring spa, whose treatments use cider apples and honey harvested on-site”.     As mentioned, a great restaurant will bring any hotel an improved reputation and word of mouth, which increases hotel occupancy and give you the ability to demand higher rates.       How do I go about getting my restaurant to this level?  Creating a new, or refreshed concept, can be easier than you think.  Here are a few quick notes:     First, take a moment and walk through your restaurant narrowing down the choices. This gives you a better understanding of what you need, want, and can afford when considering a refresh of your space.  Ideally, hire a concept consultant; it may not cost as much as you imagine!   Decide whether to Refresh, Rebrand, or Redesign.     A  Refresh  is the least expensive option.  Like doing your own makeover-grab a friend, a glass of wine, and try some new ideas.  A new hair-do, stylish outfit, and  Bam , you are in business!  Sometimes, this is all that you need: a new menu, gather the staff, do some training and encouraging, have some one-on-one time with your manager, and appoint a social media champion.  Then you are off to the races! Like new shoes and a new suit, it will transform how a person is perceived and can give your restaurant a new identity.  A refresh can keep your current recognized look and feel, but bring new life to your floundering concept.     A  Rebrand  will take you to a new level.  This is where you re-think who you are, what your message is, and how are you presenting yourself. In other words, change your brand.  Of course, it will require everything from the first paragraph: new menus and new vigor, plus a new vision, more extensive training, a defined marketing plan, new brand elements, and brand voice.  It usually requires a new logo, menu and style, a new color scheme, new table-top, different music, and maybe a light décor shift.  This does not have to be expensive, can be done on many different levels, and can be done to fit budgets all while giving your restaurant a great new, vibrant and exciting look and feel!     A  Redesign  encompasses all of the above with the additional step of bringing in a design team who will work with us in harmony to redesign the space to fit our concept.  Other items to consider: lighting, layout, ambiance, visual components, color schemes, and flooring.  Re-invent your space.  What are you looking for: quiet and demure? stylish and elegant? or hip and trendy?  Should you take down that wall and open up the space, open the bar to the restaurant, create an outside entrance, establish a less cavernous feel when not full by creating smaller sections, or bring life to the ceilings. Whatever your dreams are, this is the time to re-imagine. As Walt Disney once said, “If you can dream it, you can do it!”     In conclusion, take stock of where you are, and where you could be.  When you do the math, It really is a no-brainer.   The R.O.I can be seen in less than 6 months, and will continue for years to come.     Please let me know at Focus - F&B, if you are thinking about a Refresh of your Food and Beverage Operations, I can assist and lead you through what could be a stressful time!      

Your hotel can be super cool, well-decorated, in a great location, and have lots of interesting amenities, but it will always come down to the personality and charm of your food and beverage operations that will develop loyal and passionate followers.

 

Let’s look at what a boutique hotel is, who stays there, and why?  A boutique hotel is typically smaller--under 200 rooms.  It is often in an urban environment, although not always [there are many wonderful boutique resorts], with each hotel having individual personality, including chic, eclectic, and interesting décor and features that make the experience different.  The service tends to be individualized and more connected, where small differentiators and points of service make it stand out.

 

 

What to demand from a property audit

What to demand from a property audit

Three results you should demand

 

Some hotels and restaurants spend thousands of dollars every year on property evaluations. Some are required by the brand, the ownership, or other third party. Some are better than others, and many bring little to no value to the property. You are paying a lot for these visits - you should expect more from them.

 

What are you getting for you money?  Passing you audit is often the only real goal.  What should you really expect from a good property audit? A lot of money is invested in you and your establishment, and a lot is expected. What would be the outcome if you could increase revenues by 3%? If you can save 5% on the bottom line? If you can increase the level of satisfaction, you can double those numbers. How would that effect your life, your ownership, your staff, and most importantly, guests?

 

 

You should expect to find out answers to these 3 questions:

 

      10 Reasons why your Hotel Needs a Great Restaurant     

  

    
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


     Hotel Executives spend many hours debating whether they even need a restaurant in their hotel.  Is the expense worth it? Here are my top ten reasons to support having great Food and Beverage venues:  1.         Charisma - It gives your hotel personality, is the face of your hotel, and brings life to your hotel.  It makes it more than just a square box with rooms!  2.         Revenue -  Food and Beverage can add substantial revenue to your operation. Many successful hotel restaurants produce more F&B revenue than Rooms revenue. I understand it is not as profitable, however, if you go into it with the right mindset, it can definitely deliver great results.  3.         Guest satisfaction - Your guests need, and want, to eat! Having a great option in-house that doesn’t require an uber is more often than not what a guest wants. And if it is a great experience, it will result in very happy customers.  4.         Guest Comfort and Security - Being in an environment where you know who the other guests are, i.e., travelers like themselves, makes guests feel at home and safe, especially in a strange city. They can relax in this safe and vibrant atmosphere while enjoying some good conversation and some peace and quiet after a hectic day!  5.         Free Marketing – Your restaurant should be newsworthy and social media worthy. Hopefully it is, and if not, make it so! Postings and photos should be uploaded daily. Having your name out there as a place where things are happening tells others that this is a hip and trendy place to stay!  6.         Engagement - It's a great way to connect with your customers. The service staff can engage and communicate with guests and make memories. In the [rare] case where something is going wrong, this gives you another opportunity to recover and make it right. The average guest spends less than 5 minutes at the front desk, while potentially hours in the restaurant!  7.         Return Guests - It's a great way to bring them back. When a guest feels connected, warm and welcome, it brings repeat business. So many of our guests travel for a living, and you can be their home away from home.  8.         Being a part of the local community – A great restaurant is a place to frequent, has a strong link to its community, and is a topic of discussion. Host meetings, special events, dinners and receptions, and welcome local patrons.  9.         Nostalgia – If you are like me, you grew up in a time when eating out at a hotel was special, let’s bring back those times!  10.      For us, F&B geeks! – It creates a fun, vibrant and happy place to work with all of the glitz and glamor; isn't this why we all got into the business in the first place?  So, don't be short-sighted and look only at the big picture. Understand that it is going to cost a little more, as a percentage of profit, but it still will bring in more revenue to the bottom line, in the rooms division, and in F&B.  Don't short change yourself; make sure that you do it right. Trying to cut expenses at every corner will not make a great restaurant. If you are going to do this, then don’t operate a restaurant at all!  Realize, however, that better guest satisfaction results in more guests. That results in more revenue, more occupied guest rooms, and all of that results in happy guests, happy owners, and happy staff!  Be proud, do it right, and the top line will take care of any bottom line issues.  Russ Blakeborough  www.Focus-FB.com

10 reasons why you want to have a great restaurant in your great hotel!

 

Many folks spend many hours discussing the virtues of having a great restaurant in your hotel. Here are my top ten reasons to support having great Food and Beverage venues:

 

 

1.         Charisma - It gives your hotel personality, it is the face of your hotel, and is brings life to your hotel, it makes it more than just a square box with rooms!

 

2.         Revenue -  Food and Beverage can add substantial revenue to your operation. Many successful hotel restaurants produce more F&B revenue than Rooms revenue. I understand it is not as profitable; however, if you go into it with the right mindset, it can definitely deliver great results.

 

 

      What happened to Sunday Brunch?     

  

    
       
      
         
          
             
                  
             
          

          
           
              Why has Sunday brunch disappeared in many of our great hotels and resorts?  The answer must be the profitability. Too often we are focused on trying to make sure that each event that we do contributes and is a profit center for the hotel while we should be looking at the big picture of what the food and beverage venues bring to the hotel.  F&B should be the face (the personality) of the hotel: one that makes each visit a memorable one, not a dull and uninspired meal where the guests eat out of necessity!  Dining out in your restaurant should be an experience, not a necessity. If we have pride and excitement about what we do, this will reflect on their experience and will result in having busy, lively, and memorable places for our guests to eat, drink, and be merry!  Sunday Brunch is just one of the things that we can do to show off what we can do, both to hotel guests and local clientele alike; brunch should be something that will be talked about, photographed, and tweeted about. You cannot buy that kind of publicity. It does not always have to be about profit! In the long term, building reputations like this will help your restaurant and hotel traffic. Having creative and exciting food and beverage options will make your hotel more than just a collection of rooms!  We need to, of course, be financially responsible, and we can't lose money on these types of events.  However, this can be great PR for the restaurant and hotel.  For many of us, this is why we got into this business, and we should not forget that passion.  So don’t be afraid to show what you can do. Go for it. Let’s put an end to dull, boring and lifeless restaurants!   We can and should do better.....    

Why has Sunday brunch disappeared in many of our great hotels and resorts?

The answer must be the profitability. Too often we are focused on trying to make sure that each event that we do contributes and is a profit center for the hotel while we should be looking at the big picture of what the food and beverage venues bring to the hotel.

F&B should be the face (the personality) of the hotel: one that makes each visit a memorable one, not a dull and uninspired meal where the guests eat out of necessity!  Dining out in your restaurant should be an experience, not a necessity. If we have pride and excitement about what we do, this will reflect on their experience and will result in having busy, lively, and memorable places for our guests to eat, drink, and be merry!

      It's all about the Sizzle!     

  

    
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


     Why do patrons go back to restaurants? Why do they recommend to their friends and post on social media? What does it really take to make a restaurant great? Sometimes it can be the food, often the service, and usually the atmosphere. More often than not, it is a combination of all of the above, sprinkled with a little extra  SIZZLE !   Sizzle  is what helps a restaurant stand apart from others and be successful! Let’s try to define  Sizzle . If you review the trendy and popular restaurants, you will find that they all have something in common - that little special something, magic, or  Sizzle,  that makes all the difference.  Take the art world, for example. You can look at a painting, one that has lots of good qualities, is accurately painted, has a great background, has good color, depth, and even nice highlights, but it can be missing that magic that makes it pop! It can even be missing some of those qualities. But, if it has the  Sizzle,  it can make up for some shortcomings because it has something that sets it apart from the crowd.  Think about your restaurant this way: the menu, the food quality, the service culture, the atmosphere, the cocktails and when you put them all together, how does it feel? Is there any magic or S izzle?  What would be most memorable about a guest’s experience? Why would you go back there, and what would you tell your friends? Take a poll, look on Yelp, Open Table, and other social media, and review what people are saying - read between the lines. Is it good, great, or amazing? Good is not enough. In this day-and-age where there are restaurants on every corner and you could try a new one each day, why would you go a second time? You need to give your customers a reason to come back. What is yours?  My advice would be to then create your own  Sizzle   team - a hand-picked team tasked with reviewing and evaluating your operation and creating that special  Sizzle ! It might consist of managers, servers, cooks, regular guests, owners or anyone that has a vested interest. However, it must be comprised of individuals who will have honest input and, hopefully, creative ideas, so that you can create a new vision for the Brand that is your restaurant. It might be lighting, music, curb appeal, pricing, menus, or any of the myriad of things that make the difference. Evaluate everything.  You may not get it the first time, but keep tweaking until you find the special magic, and one day, it will just happen!  Russ Blakeborough, Managing Director at Focus - F&B is available to evaluate your operation and assist in creating the  Sizzle  for your venue. Visit  www.focus-fb.com  for more information

Why do patrons go back to restaurants? Why do they recommend to their friends and post on social media? What does it really take to make a restaurant great? Sometimes it can be the food, often the service, and usually the atmosphere. More often than not, it is a combination of all of the above, sprinkled with a little extra SIZZLE!

Sizzle is what helps a restaurant stand apart from others and be successful! Let’s try to define Sizzle. If you review the trendy and popular restaurants, you will find that they all have something in common - that little special something, magic, or Sizzle, that makes all the difference.

Take the art world, for example. You can look at a painting, one that has lots of good qualities, is accurately painted, has a great background, has good color, depth, and even nice highlights, but it can be missing that magic that makes it pop! It can even be missing some of those qualities. But, if it has the Sizzle, it can make up for some shortcomings because it has something that sets it apart from the crowd.

      Who would you like to fire today?     

  

    
       
      
         
          
             
                  
             
          

          
           
              Would do you like to fire someone today?     “It’s not the person you fail to hire that destroys your restaurant; it’s the person you fail to fire”. I read this last week and thought that it was all too true in many cases! We knew better but failed to act! The renowned  Osmond’s  song above implies  one bad apple doesn’t spoil the bunch , but we know from experience, it’s quite the contrary.  In this world where we endeavor to be supportive and understanding, living in an environment where we never want to upset anyone, we sometimes miss the boat on what our staff really needs from us as leaders, and that is making those tough decisions. Believe me, the rest of the team usually knows what needs to be done and wonder why you are not addressing it.  I am not suggesting that you go after your team with a vengeance. Simply evaluate if there is anyone you are keeping around that should not be there. When you read the title of this article, who did you think of? Is there someone in your organization that can be rotting the rest of the barrel?  Staff will often complain that they do not like all the rules and regulations and being held accountable, but if they don’t see that accountability happening, they get the impression that no one cares. In turn, some of your best staff who work really hard, will be leaving your establishment in a heartbeat! Who wants to work in an environment where no-one cares? We all thrive when we know that someone cares, is watching what we do, that hard work will be recognized, and those who don't work hard will be dealt with swiftly.  Your team deserves this, and although at times this may seem like an unnecessarily harsh reality, it is what will keep your staff around feeling proud of what they do and staying motivated.   So, don't be afraid to lay down the law, hold your team accountable, and drive [gently] the team towards the goal. Being afraid to upset the apple cart has never been a great strategy. Remember these three things:  o   Involve the team in creating the rules, when practical  o   Communicate the rules to all ahead of time – along with the consequences  o   Hold everyone accountable, including your best team members, and yourself!  If you do this unemotionally, timely, and fairly, you will lead your team in the right direction resulting in an outstanding and positive work environment.     Russ Blakeborough | Managing Director | Focus - F&B

Would do you like to fire someone today?

 

“It’s not the person you fail to hire that destroys your restaurant; it’s the person you fail to fire”. I read this last week and thought that it was all too true in many cases! We knew better but failed to act! The renowned Osmond’s song above implies one bad apple doesn’t spoil the bunch, but we know from experience, it’s quite the contrary.

 

In this world where we endeavor to be supportive and understanding, living in an environment where we never want to upset anyone, we sometimes miss the boat on what our staff really needs from us as leaders, and that is making those tough decisions. Believe me, the rest of the team usually knows what needs to be done and wonder why you are not addressing it.

 

 

      So, what’s the deal with all the talk about local food?      

  

    
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


     What does it mean to eat locally, and why is it a thing? Opinions of what is “local food” differ, but here are some essentials:   Terroir               Terroir comes from the Latin root meaning “earth” and refers to the earth where wine, or food, is grown. Literally, the “taste of the earth”. Terroir is a term generally used for wine, and although not traditionally thought of in regards to food, it actually plays a large part when talking about the locally grown and its amped-up taste. This pure taste is very evident and strongly influenced by effects that varying climates, microclimates, soil types, temperature, the sun, water quality, nutrients, and populations have on the state of the food. These differences are subtle, but in real food, are boldly evident.  Unfortunately, this is not evidenced in a lot of the foods that we do eat, due to the nature in which it is grown. Often the food that we buy is picked well before it is ripe, mass produced, and chemically assisted for the long journey [both in miles and time]. This stems from our year-round demand for everything, and everything now!  We are trained to want strawberries and peaches in the winter, winter squashes in the summer, and tomatoes all year long! The result is food that severely lacks its original flavor. Most people don’t even know what a real tomato tastes like. The result of all of this is that we disguise the lack of natural flavor with strong seasoning, herbs, and spicy sauces, or marinades. While this is not all bad, [I love spicy food!], we have forgotten what real food can taste like.  I was reminded of this recently in Italy. Actually, this was in the airport, so was not expecting much, but I went to grab something to eat before our flight. They sliced the prosciutto right there off the bone, layered it in a freshly baked warm baguette, and served it with a glass of orange juice that was squeezed while I waited. My first instinct was “where’s the mayo and mustard”, and “do you have any pickles?” Nonetheless, I took it as it was, and my wife and I proceeded to enjoy a wonderful treat. We had tastes that re-awoke long forgotten taste buds! How can something so simply prepared and unadorned taste so amazing? It reminds us that many times, and especially with local foods, its natural flavor if prepared correctly, has no need for complicated flavor masking, and can be great on its own, or with simple accouterment.   Transportation & Mass Production         Most accept that eating locally means minimizing the distance between growing and eating. Of course, the closer to market, the less time and handling are involved, the fresher the food is, and the benefit of tasting the local terroir can be hugely experienced.  Did you know that when farmers sell directly to you, they keep a larger portion of the value-added costs typically captured by the big companies who are the  middlemen ?  If you buy locally, more of your money stays in the local community. It is calculated that buying local keeps approximately 65% of your dollar within the community as opposed to the large chain stores where the local community keeps about 40%. There will always be a need for commercialized, mass-grown food, cattle, chicken, eggs, and so on; we can’t argue with that. But when you are dining out for pleasure, spending your hard-earned money for a better experience, take the next step: visit a local - buy and support local efforts. It saves on fuel and emissions for transporting. Eating locally also helps preserve local and small-scale farmland.   Health Benefits    Eating locally is correlated with improved nutrition, increased likelihood of making healthier food choices, obesity prevention, and reduced risk of diet-related chronic disease. This is because the food is more nutritious, fresher, and less processed. So much of the food that we buy is overly processed; it is barely food anymore! As a general rule, the closer the food is to how and where it came out of the ground, the better it is when you chomp it down! In remote places of the world where all they have is fresh foods, fruits, and vegetables, people are living longer and staying fitter.  More and more restaurants are getting on board and what once was a fad is becoming the expectation in Chef-driven restaurants and even casual restaurants throughout the country and the world. Many are now jumping on board with more than 80% of fine-dining establishments serving some degree of locally sourced ingredients. Just for calcification, I am not talking about Organic food – just good, locally grown food without lots of added chemicals.  So, try to support Chefs and restaurants that buy local – look for restaurants that list their local farms and purveyors – try closing your eyes and tasting the difference. Support local business and taste the local flavor,  the Zest of the soil …………………  Russ Blakeborough is Managing Director and Senior Food and Beverage Consultant with Focus - F&B. russ.blakeborough@focus-fb.com

What does it mean to eat locally, and why is it a thing? Opinions of what is “local food” differ, but here are some essentials:

Terroir            

Terroir comes from the Latin root meaning “earth” and refers to the earth where wine, or food, is grown. Literally, the “taste of the earth”. Terroir is a term generally used for wine, and although not traditionally thought of in regards to food, it actually plays a large part when talking about the locally grown and its amped-up taste. This pure taste is very evident and strongly influenced by effects that varying climates, microclimates, soil types, temperature, the sun, water quality, nutrients, and populations have on the state of the food. These differences are subtle, but in real food, are boldly evident.

 

 

      Just give a little love!  | A Message to Hotel GM’s     

  

    
       
      
         
          
             
                  
             
          

          

         
      
       
    

  


        How to get the most out of your food and beverage team.  As a consultant, I work with many hotels, different brands, different management companies, franchised and managed properties. Generally speaking, all of the property teams do a great job and have a great staff who care, want to be successful, and do the best they can for the hotel and for the guest. One simple thing that can be done in many hotels is to increase the level of support, encouragement, and attention given to the F&B team. Just a little love can go a long way!     The success of the hotel F&B division can be strongly influenced and affected by the attention they receive from their hotel general manager, executive committee, and corporate teams. By attention, I mean not talking about why the payroll is so high, the guest service scores low, or food cost out of control. I am talking about asking: “how can I help?”, “what issues are you having?”, “thanks for taking care of our group last weekend” or “how is your daughter doing?”. Pick up a tray, chat with a guest or associate, stay involved - 15-30 minutes per shift can be all it takes.     Now I understand that if you ask these questions you may feel the need to get involved, and some can be intimidated by that.  However, ignoring the issues will not make them go away. Blissful ignorance is not sustainable. I have been there and get how it happens. It is OK that you may not know F&B and have all the answers. Being willing to try can make a huge difference and make the team feel that you care about what happens and that you want to help support their efforts. They want and need, to see that you care about what they do, understand how hard it is, and that you're as passionate as they are about the quality, service, taste, and cleanliness.     Profit, food cost, labor cost, and financial metrics are, of course, important, but remember the  Main Thing:  the reason we are all here is the guest. First, get that down, focus on providing the team all that is needed to be able to serve great meals, awesome drinks and memorable service. Simultaneously, you can work on fiscally responsible systems that ensure that margins are controlled, the staff is productive, and the food is not wasted.  Focus on increasing the top-line, by providing a great product, and the bottom line takes care of itself. This is the case whether you are a first-class, industry-leading food and beverage facility, or a simpler restaurant where you just have to do the minimum to keep the brand or owner happy.     The success of your F&B team comes down to the positive direction and influence that you, as general manager, executive committee member, or corporate leader, gives to the team. By inspiring them to be greater and helping to take steps to get to the next level, you  will  always see increased scores and improved results. So, spend a little time walking talking, asking, and being excited about what is going on! This will go a long way with the team and you will see performance greatly enhanced.  Russ Blakeborough | Focus - F&B | Global Consulting for the F&B and Hotel industry.         

Just give a little love!  | A Message to Hotel GM’s

 

How to get the most out of your food and beverage team.

As a consultant, I work with many hotels, different brands, different management companies, franchised and managed properties. Generally speaking, all of the property teams do a great job and have a great staff who care, want to be successful, and do the best they can for the hotel and for the guest. One simple thing that can be done in many hotels is to increase the level of support, encouragement, and attention given to the F&B team. Just a little love can go a long way!