Feeding Tampa Bay’s Post

B is for #BEO. Yes, some properties call them EOs, but we lovingly refer to them as BEOs. Banquet Event Orders control F&B at #conferences and #events. From what’s on the menu, when it’s being set, when it’s being cleared… it if doesn’t exist on your BEO, it doesn’t exist. #MeetingPlanning #EventProfs #EventPlanner

You only get one chance at making a first impression in hospitality

Now more than ever we must look at profitability in hospitality... My take aways from nearly 2 decades in the industry ... - Never forget the fact that FUN is a multiplier in productivity (happy people product better results). - Simple is powerful. Big, complex menus lead to slow service, plenty of wastage and loss of revenue. - If you can't batch any of your menu you're missing a trick. - Healthy teams produce even BETTER results. - The more we understand HOW our teams learn the easier and more cost effective it is to get people up to the standards we expect. - Well thought out menus and investing in training will speed up service, reduce stress and increase profitability. - Strong systems and automation are for those that want to win repeatedly. - Incentivising sales/brand support will never grow out of fashion. I take a marginal gains approach when writing menus: What's the easiest way to make this (getting food and drink to a guest) happen? What's the biggest thing slowing down service and how do we change it? What steps can we skip/automate without compromising quality? Make every aspect of the venue 1% better each day and you'll be flying. 💚💚

Happy to complete the course on " Banqueting Management "

🚫 No More No Shows! New research, in partnership with CGA by NIQ, has revealed that, on average, Autumn tends to be the worst season when it comes to people not honouring bookings. Whilst Sunday is the day of the week when no-shows are most likely to occur. This surge in no-shows is costing the hospitality industry a staggering £17.59bn annually, a disheartening return to pre-lockdown levels. Tim Chapman, Chief Commercial Officer, Zonal, said: “People not honouring their reservations continues to be a challenge for the industry. The figures also highlight a correlation between people not honouring their reservations and the ability for customers to change or amend bookings. Operators that have digital systems in place, enabling customers to manage bookings online will be able to reduce no-shows from happening.” 💻 Read the full article here - https://lnkd.in/ehkFQbXY #ZonalUK #ShowUpForHospitlaity #NoMoreNoShows #WeAreHospitality #Hospitality #Restaurant #Bookings #Reservations

What questions should you ask your caterer before hiring them? At Tucson Creative Catering, we answer all our clients’ questions before we begin planning their event. We want to fully understand our client’s needs, budget, vision, and expectations for their event. These are the questions we recommend asking your catering company in Arizona before you hire them: What is your availability around our desired date? What menu options do you offer and how customizable are they? How are meals served at events? Can you provide party rentals? Can you help us secure a venue? Do you assist with booking entertainment, sound and lighting, and decorations? Do you offer tastings? Can you work within our budget? What do your catering and event packages include? Call us today to schedule a consultation and get answers to your questions. #caterer #FAQs #arizona https://bit.ly/45bzees

BANQUET HALL BOOKING SYSTEM IN TALLY PRIME USING TALLY TDL

We see this time and time again: servers running. Here's how to profit and upgrade your service through clear division of server and runner roles.

It is almost as if the hospitality industry runs 24/7. The recent feature by fhraiindia sheds light on how the offseason makes a difference. #zuper #hospitalitynews #hospitality #newsmedia #media #hotelier #indianhospitality

Wishing hospitality venues success in 2024 and that every pint served is perfect. We know that you'll want to... 👇🏻 Get yourself off to a flying start Take the bull by the horns Start on a positive note Hit the ground running Start on the right foot Dive in headfirst Set the tone Crack on GO! 🤚🏻 But before you do, pls consider this simple but powerful question: 𝗛𝗼𝘄 𝗰𝗹𝗲𝗮𝗻 𝗮𝗿𝗲 𝘆𝗼𝘂𝗿 𝗻𝗼𝘇𝘇𝗹𝗲𝘀? #Hospitalitymanagement #Training #Hospitality #Beer Amanda Thomson Michael Harper .