Concert Hospitality’s Post

Restaurateurs & Hoteliers unite 🧑🍳 🏨 As heard at the Independent Lodging Congress, leading the panel on Restaurant Tech, Joel Montaniel, Darius N., Morgan Wiley and Byron Lazaroff- Puck - PART 2 Consider leveraging hotel guest data at every touchpoint, meeting guests where they are, and taking notes from hotels on communication. 🔍🏨 Don't forget to provide a procedural experience and reach out to each other (restaurant/hotel) when in need. Remember to lead your restaurant from the floor, not the boardroom. Ensure the communication accommodates the needs of both. Integration between PMS and restaurant systems is key. 🔑 and can’t happen soon enough. At the end of the day, people remember people, and energy comes from the restaurant as a focal point for mutual benefits. And if even Joel Montaniel can’t get a 7:30 reservation on a Friday night in the city, then there is something greater to be said. Let's take the restaurant/hotel relationship to new heights 🚀 📍New York, USA #restaurantindustry #hospitalityindustry #guestexperience #communication #leadership #integration #tech

I've had the privilege of working for and with some of the top hotel brands in the world. 🌎 When I meet with a new client or perhaps people outside of the industry about what I do - the same question is always asked, "How do you actually increase service scores?" This is a big question! And honestly, the answer is simple - or at least the process is simple. There is nothing you can buy, give away, or say that would automatically increase scores in perpetuity. Danny Meyer wrote in his book - one of my top reads of all time - Setting The Table, about the power and need of setting and establishing standards. Without them, he writes, "just give away the keys to the restaurant." 🧂 If you want to improve service scores, the answer lies in your standards. When standards are clearly defined, well distributed, and effectively trained - service scores will be a well-earned result. 🤩 Simply put - if you want to increase your scores- focus on your standards.🎤 #hospitality #standards #service #quality #restaurants #spa #hotel #qualitycontrol #luxury #leadership

I have always believed, to the core of my being, that being unreasonble for the right reasons, especially in the hospitality industry is being inclusive. It is having the remarkable power to give our customers, regardless of status (VIP/ VVIP), nationality, cultural background, or ethnicity, an experience that is more than what they expect. In the words of Will Guidara, renowned American restaurateur and author of Unreasonable Hospitality, "The secret to hospitality is being present and taking what you do seriously without taking yourself too seriously." --- this I believe must be the core of every hospitality professional. #unreasonablehospitality #hospitality #culture #leadership

🌟 Harnessing Team Dynamics for Service Excellence 🌟 Exceptional service in the hospitality industry starts with a cohesive team. As a Food & Beverage Manager, I've found that fostering a supportive and collaborative work environment is key to delivering the high standards our guests expect at Royalton Hotel International. 🔹 Regular training sessions, team-building activities, and open communication channels are not just practices, but our team's pillars of strength. 🔹 Thriving under pressure is what we do best, turning peak times into opportunities to showcase our exceptional teamwork and resilience. I’m curious to know, what strategies do you employ to keep your team motivated and service-focused in high-pressure environments? #TeamBuilding #CustomerService #HospitalityLeadership #EmployeeEngagement

Food and beverage service is pivotal to the hospitality industry in several ways. Firstly, it provides additional services and amenities that customers enjoy and can help enhance the guest experience. This can help make the venue more attractive and draw in more guests. This is why you’ll find F&B service offerings in many hospitality venues, from modest hotels to ultra-luxury resorts. Secondly, hospitality venues' food and beverage services are a major revenue stream. Offering these extra services can help diversify how a venue makes money, which can assist venues through quiet times for other parts of their business. It can thus help increase the overall profit of a business

Food and beverage service is pivotal to the hospitality industry in a couple of different ways. Firstly, it provides additional services and amenities that customers enjoy and can help enhance the guest experience. This can help make the venue more attractive and draw in more guests. This is why you’ll find F&B service offerings in many hospitality venues, from modest hotels to ultra luxury resorts. Secondly, food and beverage services are a major revenue stream for hospitality venues. Offering these extra services can help diversify how a venue makes money, which can assist venues through quiet times for other parts of their business. It can thus help increase the overall profit of a business

What is Hospitality? At its core, hospitality is all about creating memorable experiences. It’s the art of making people feel welcome, valued, and cared for, whether in a hotel, restaurant, or any service environment. Hospitality goes beyond service—it's about warmth, empathy, and attention to detail. In our industry, every interaction is an opportunity to build connections, foster trust, and deliver exceptional value. That’s the heart of hospitality, and it's what drives us at EduWHY Stay tuned as we explore more about this dynamic and rewarding industry! #studyinSwitzerland #hospitalitymanagement

Why is self confidence important in all things we do, I do, and why is it important for my career Self-confidence is crucial in the hospitality industry because it helps professionals project competence, assurance, and warmth when interacting with guests. In mixology, confidence enables bartenders to craft and present drinks with flair and precision, enhancing the overall guest experience. Additionally, confidence instills trust in customers, leading to increased satisfaction and loyalty, essential for success in the competitive hospitality sector.

Here's a post a recently share with the internal team at MHG: I just finished reading Unreasonable Hospitality by Will Guidara and wanted to share some insights: For background Will Guidara owned and operated the restaurant Eleven Madison Park (EMP). EMP ranked #1 on the Top 50 restaurants list in 2017, has 3 Michelin stars and 4 stars from the NYT. Needless to say EMP is one of the top restaurants in the world. One section in particular stood out, a section where Will talked about how Hospitality isn’t a transaction. Will looked at every aspect of the guest experience at EMP and noticed that their welcome could use some work, as Will tells it: “Ordinarily, you walk into a restaurant and approach the maître d’ standing behind a podium, bathed in the ugly glare of an iPad screen. You say: “Hey, I have a reservation tonight,” and give your name. They look down, stab around the screen a little bit. Then the maître d’ turns to the host and says, “You can take them to table 23.” Everything about that is transactional—the screen, the fact that you’re being transported around the restaurant like cargo, the table number… …Before long, when guests walked through our doors, instead of having to approach someone who was looking at a screen, they’d be welcomed by name: “Good evening, Ms. Sun—and welcome to Eleven Madison Park.” I never tired of seeing the reaction on people’s faces when they experienced this for the first time …No one was doing this then; very few restaurants do it now.”  Will gives more examples, from serving an NYC street hot dog to a group of tourist at a 4 star restaurant, to feeding parking meters for guests, and other simple but personal touches that create memorable experiences. The overlap between hotels and restaurants is enormous. We both are delivering an experience, the food/the rooms, those are important, but just a part of the overall experience, a part of the memory. What are we doing to create wonderful experiences and memories for our guests? How are we providing exceptional service, that a guest wouldn’t receive at our competitors? If anyone would like a copy of the book, please send me a message and I’ll send you one. I highly recommend the entire book, but Chapters 17 & 18 is a must read for anyone in hospitality. You can watch Will’s Ted Talk where he talks about the NYC hot dog here:
 https://lnkd.in/gATvMeuu

Explore in our recent newsletter how boutique hotels without F&B outlets can elevate culinary offerings for their guests!💡