Fishers Event Center’s Post

In her Bloomberg article, "A Chef Weighs In On What The Bear Gets Wrong in Third Season", our co-founder and Chief Brand Officer Chef Katie Button speaks about how the high intensity nature of the restaurant industry does not have to translate into a nightmare culture. It is our constant focus to provide a positive experience for everyone who comes through our doors, guests and employees alike. As Katie mentions, hospitality represents the first job for so many people and it is on us to create a culture that puts people first, regardless of what side of the table they are on. https://lnkd.in/eKFAMAtt

I think everyone in the food and beverage industry knows the phrase “Venite ad me vos qui stomacho laboratis et ego restaurabo vos” which means “Come to me all those with tired stomachs and I will restore them to you”, the phrase from Boulanger, who was part of the beginning of the restaurant’s history, after 9 years experiencing different positions in the F&B industry, I realize that the most gratifying thing is to have finished a day of work without feeling like one. I am looking for a rewarding place to work, a place where I feel proud of the food, the drinks, and above all the attention we offer to our guests, knowing that at the end of each interaction, I have been part of “restoring” another human being, of their hunger, of their tired day, of their routine... The search is getting complicated, because I feel that the F&B industry has become in many places just that, another industry or business, where the customer is just another transaction. I think there are several reasons, but the most important for me is that people are not treated with the essentials of the F&B industry, hospitality. As part of any team, those are my goals, to provide diners with excellent hospitality service in all aspects, and to promote an atmosphere of camaraderie in the workgroup. I hope that at the end of the day, there are more restored people than broken people in this world, simply by eating and having 1 hour of excellent experience.

🌟 Reflecting on My Experience in the Restaurant Industry Over the years, I’ve had the opportunity to work with many passionate professionals and restaurateurs, and each day I’ve learned something new. One of the most important lessons I’ve learned is that success in the restaurant industry doesn’t just depend on the quality of the food but also on the quality of the relationships built with customers and the team. Investing in people, listening to feedback, and always being ready to adapt have been the pillars that have guided me on my journey. What are the most valuable lessons you’ve learned in your work? #ProfessionalGrowth #LifeLessons #RestaurantIndustry

🌟 Championing Ethics and Values in the F&B Industry 🌟 As a waitress in the vibrant world of food and beverage, I’ve come to deeply appreciate the profound impact that ethics and values have on our industry. Every day, we’re given the opportunity to shape experiences, not just through the quality of the food, but through the integrity of our service. Respect and integrity are the cornerstones of what we do. From the warm greeting at the door to the genuine care with which we handle every detail, our commitment shines through in every interaction. These values are not just about creating memorable dining experiences—they’re about fostering a culture of trust and support within our teams and with our guests. In a fast-paced environment where it’s easy to overlook the little things, maintaining these standards can be challenging. But it’s precisely in these moments that our dedication to ethical service truly stands out. It’s about more than just serving food; it’s about serving with heart, showing empathy, and upholding fairness in every action. Let's continue to champion a workplace where respect, integrity, and care are at the forefront. By doing so, we not only enhance the dining experience but also create a more positive and ethical work environment for everyone involved. Here’s to setting the standard and making a difference, one plate at a time. 🍽️💪 #FandBEthics #RestaurantValues #ServiceWithHeart #IntegrityInAction #PrideInOurWork

Sometimes you chat to people in a different industry about their ethos and something that seems so industry specific is so transferable; and that’s what happened to me last night. I had the huge privilege to have one of the best dining experiences I’ve ever had at Aulis in Soho. Aulis is from Simon Rogan Restaurants and is their intimate chefs table experience. Only 12 guests, all sitting at a large table in front of the chefs. The additional excitement was it was their first service since being awarded a Michelin star. Two particular conversations with the chefs have been in my mind ever since. The first was when I asked one of the chefs what it’s like to have their customers watching their every move. The answer was simple, “I don’t mind at all, we just zone in on the job”. The second was when I asked the head chef if they had any idea when the Michelin judges were coming to eat. He said they had no idea, and they don’t need to know as they just concentrate on making every dish perfect for every customer. Every professional should take these conversations and think about applying them to their work. Firstly, ask yourself “would I be happy having my client watching me work on their project the whole time?”. If the answer is no, something needs to change. We should be happy for our work to be scrutinised at all times. Secondly, how many times do we refer to certain clients as “important”? Sure, some clients spend more than others and that has a business implications. But the service delivery and diligence should be the same regardless of who or how big your client is. I will certainly hold these with me and remind myself of them regularly. #professionalism #culture #ethos #transferableskills

Seasoned corporate beverage directors share their advice for stepping up from a sommelier or beverage director position, from essential skills to what the role really entails.

Consistency is what keeps customers coming back, and it all begins with the dedication and expertise of your team.🤝 Creating a culture of consistent quality in your restaurant starts by caring for and empowering your team. Here are our top 10 tips for building and maintaining that strong team environment within your restaurant: 🌟 Training and Standards 🌟 Team Communication 🌟 Role Clarity and Responsibilities 🌟 Continuous Training and Development 🌟 Quality Control Measures 🌟 Empowerment and Accountability 🌟 Feedback and Recognition 🌟 Lead by Example 🌟 Adaptability and Flexibility 🌟 Celebrate Success Together Having a strong team means having a successful restaurant. So, be sure to support your team as much as you do with the restaurant and diners!🙌 #RestaurantSuccess #AppreciateYourTeam #MotivatedEmployees #PositiveWorkEnvironment

A Two-Decade Adventure in F&B Excellence Having grown up in a small town, I have always been captivated by the glamour of major cities and their opulent dining establishments, which has led me to become entangled in the fast-paced world of the food and beverage sector. Every dish prepared in this colourful world is a work of art, and every drink concocted is a work of art. It's a vibrant sector where originality and ingenuity are valued highly. Every day is exciting because of the never-ending possibilities to try new flavours, the always buzzing activity, and the constantly shifting trends. But even beyond the delicious food, the F&B sector has been a great teacher, developing my personal and professional development in addition to my professional abilities. In this field, being able to multitask is essential, communication is crucial, and flexibility is highly valued. Undoubtedly, it's a roller coaster ride, with its highs of success and lows of challenges.  But one really finds their tenacity and resilience in negotiating these turns and turns. This is a game of perseverance, which is derived from patience—a virtue I always uphold. Let's connect to get more industry insights. Let's relish this voyage of culinary discovery and career advancement together. . . . . . #FoodandBeverageIndustry #Industryinsights #Myjourney #TechnologyinFnBIndustry

If you’re familiar with the show The Bear, it's about the journey of a young Michelin Star chef who, due to a family tragedy, leaves his prestigious restaurant job to run a family-owned sandwich shop. The shop is closed to make way for a fine dining restaurant, which now struggles with heavy debt due to excessive spending on R&D, so much so that despite creating a lot of buzz and having a full house every day, it's nowhere close to breaking even. Despite this dire situation, the protagonist creates a list of non-negotiables focused on achieving excellence, such as changing the menu daily. His team thinks he’s crazy for maintaining such high standards when the restaurant is barely hanging by a thread financially. Why am I writing about this? Because this scene made me think about a crucial lesson: maintaining high standards and values is easy when things are going smoothly, but the real test of professionalism comes when times are tough. True character is revealed under pressure. This is especially true in sales because it's so full of highs and lows. If one can maintain their integrity and professionalism even during tough times, I'd say it's a reflection of the strength of their character. While we are yet to see what happens to Carmi (the chef) and whether his restaurant gets a Michelin star or not, kudos to whoever wrote this character because it's so inspiring. #resilience #professionalism #success #saassales #techsales #linkedinvoice #ishagupta

𝘿𝙚𝙖𝙧 𝙍𝙚𝙨𝙩𝙖𝙪𝙧𝙖𝙣𝙩 𝙊𝙬𝙣𝙚𝙧𝙨 When it comes to opening a restaurant, there are two key ingredients to success: 𝗛𝗼𝘀𝗽𝗶𝘁𝗮𝗹𝗶𝘁𝘆 & 𝗙𝗼𝗼𝗱 🍽️👨🍳 And both begin with one crucial element — 𝗮 𝗴𝗿𝗲𝗮𝘁 𝘁𝗲𝗮𝗺 💪👥 You can’t have exceptional food without talented chefs who share a vision, team spirit, and passion 👩🍳🔥 You can’t deliver outstanding hospitality without a top-notch front-of-house team 🤝✨ 𝗦𝗼, 𝘄𝗵𝘆 𝗰𝘂𝘁 𝗰𝗼𝗿𝗻𝗲𝗿𝘀 𝗼𝗻 𝗿𝗲𝗰𝗿𝘂𝗶𝘁𝗺𝗲𝗻𝘁 𝗮𝗻𝗱 𝘀𝗮𝗹𝗮𝗿𝗶𝗲𝘀? If your goal is to create an amazing restaurant and a brand that guests love and return to, remember: Marketing may bring customers in, but a strong team keeps them coming back. 𝗜𝗻𝘃𝗲𝘀𝘁 𝗶𝗻 𝗽𝗲𝗼𝗽𝗹𝗲 🙌 #team #hospitality #people #chef #food #spirit #restaurant #recruitment #passion #360agency