InterContinental Sydney’s Post

Our Chief Operating Officer Andrew Ing recently wrote a feature in Tatler Asia to discuss his thoughts on what leads to success in the food and beverage industry. Andrew has decades of experience in the industry and has been leading our OUE Restaurants team from strength to strength. In his article, he talks about his drivers for success and the fundamentals to ensuring strong hospitality. A customer-centric and experience-driven approach are highlighted among others in the article below. Read more and tell us your thoughts on what makes great hospitality. https://lnkd.in/g-GhG6-Q #OUERestaurants #OUE #People #foodandbeverageindustry #industryinsights #foodindustryinsights

How big it is to work in a company where your superiors are your mentors, in company where you're given full trust and space to bring all ideas to light, implement changes, make decisions and grow together. Proud to be a Food and Beverage Director at Margaritaville at Sea ! #hospitality #hospitalityindustry #cruiseindustry #cruiselines #foodandbeverage #foodandbeverageindustry #hotelmanagement #businessintelligence

Very interesting story about the man who runs the Michelin Guide. As someone who has done restaurant and hotel PR for two decades, I have gone back-and-forth on the overall importance of awards. Do they truly impact the quality of the business itself? Does having a star (or two or three or five, depending on the award) improve the quality of the experience of your guests? What do you think? The most important factoid in this article is this one: "The stars are awarded to the establishment itself, not to a particular dish and not to the chef. A departing cuisinier cannot take their stars with them." So the next time you read a press release referring to the first new restaurant of a hot young "Michelin-starred" chef you'll know it's baloney. #michelinguide #awards #starratings #hospitalitynews #publicrelations https://lnkd.in/eYkvnQMQ

Top Restaurateurs Put Talent in the Right Spot: EVERYWHERE Since the General Manager remains the most important person in a restaurant company, confining them to just one unit doesn’t make sense. Instead, have them help each other. The whole idea of a great General Manager looks like taking ownership of one restaurant, producing outstanding results for guests and employees, and exceeding budgeted SLEBITDA. Top General Managers excel at different aspects of their restaurant. One runs the best prime cost. Another orchestrates top hospitality and service. Still a third sets the pace for exemplifying culture. Why would you restrict that incredible talent to one location when your other restaurants can also prosper from that strength? #restaurateur #restaurant #success #businessadvice

I had the pleasure of sharing insights with The Caterer on the substantial value that chef partnerships bring to our business and our guests. Our esteemed partners include culinary luminaries such as Michel Roux, Sabrina Ghayour, Dipna Anand, Jason Atherton, Native, Cherish Finden, and Bryn Williams, among others. These collaborations not only elevate our food propositions but also significantly contribute to the learning and development of our culinary teams. Our journey to exceptional dining experiences begins with a thorough understanding of our customers' needs and preferences. I emphasised the critical role of customer feedback and consumer trends in shaping our culinary offerings. By examining what’s important to our customers and identifying areas where our partners can add value and knowledge, we ensure that our services are both relevant and innovative. We utilise a variety of insight channels to gather this valuable feedback. These include consumer feedback from the high street, our extensive Global Eating at Work survey (with over 35,000 participants worldwide), and regular feedback mechanisms. This comprehensive approach helps us stay attuned to our customers’ needs and respond effectively. Customer preferences often steer us towards exciting new opportunities. The growing demand for global cuisines, street food, and plant-forward menus reflects the evolving tastes of our clientele. Diversity within our partnership profile is essential to meeting these diverse needs. Whether our clients require a refined dining experience or a more casual service, we strive to offer a balance of culinary options that cater to the various businesses we serve. Our commitment to sustainability is exemplified through initiatives developed with partners like Native’s Tisdall-Downes and Davis. These collaborations focus on creating environmentally conscious dining solutions that resonate with our clients and guests. Additionally, our chef partners have played a pivotal role in the development of apprenticeship programs such as "Forward" with Marcus Waring and "Collaborate" with Michel Roux. These programs are designed to foster the next generation of culinary talent, ensuring that our teams are equipped with the skills and knowledge needed to excel in the industry. As we continue to evolve, our chef partnerships remain a cornerstone of our strategy. They bring unparalleled expertise, creativity, and passion to our kitchens, enriching the dining experiences we offer. At Restaurant Associates UK, we are dedicated to nurturing these relationships and leveraging them to deliver exceptional value to our guests. Check out the article here for more information: https://lnkd.in/etmHhCBP #chef #collaborate #restaurantassociates #RestaurantAssociatesVenues #WaysToBeWell Restaurant Associates Venues Ways to be Well Unity Place MK

To attain a prestigious role as a Group Executive Chef, where I can harness my culinary artistry and strategic leadership to craft exceptional dining experiences, foster innovative menu development, and implement best practices across diverse establishments, thereby elevating brand reputation and driving sustainable growth within the hospitality industry.

Hotel Inventory and Purchasing, How to Lower Food Cost With No Headaches Today we have Omri Shalev Shalve the CTO of Reeco who will give us all the tips and tricks for Hotel F&B purchasing, F&B inventory, lowering food cost, lowering beverage cost, and more in this episode of the Hotel Insider. Full video in comments #hotelmanagement #hoteloperations #foodandbeverage

Check out the Trailer of the Luxury Food & Beverage Training with Nicola Loiodice (english voiceover) Link in comments 👇 What will you/your team learn: ✅The Art of Restaurant Service ✅Taking Reservations ✅Welcoming Guest ✅Upselling ✅Storytelling ✅Complaint Handling ✅Mise en Place ✅Verbal and Non Verbal Communication ✅Restaurant Roles and Responsabilities ✅What is a Briefing? ✅The importance of Breakfast Service ✅How to make your guests feel welcome and special Hospitality Masterclass DolceVita Hospitality #hospitalitycourse #foodandbeverage #hospitalitytraining

That Was The Week That Was! Live events always come with added pressure, with so many moving parts and tight deadlines for the delivery of the social content having the right team around you is key. Massive effort from everyone, couldn't be prouder of the content created and delivered. #teamwork #contentcreation #videoproduction #eventphotography

"Elevating dreams into delectable realities – Our boutique consultancy brings your F&B vision to life, making every bite a masterpiece in your culinary journey!" #food #beverage #foodandbeverage #foodandbeverageservice #restaurants #hotels #hospitality #brands #opportunity #vision #teamwork #collaboration #experience #lifestyleconcepts