Kerzner International’s Post

Why are 4 & 5 star hotels going crazy for NOVA CHEF? A lot can happen in a year. In 1 year, England had 3 prime ministers. In a year a child can grow from birth to taking their first step. And in the past year London-based NOVA CHEF went from launching to revolutionising the hospitality food sector. What started out as a solution that allowed chef Sergey Men to optimize his Michelin-guide recognised restaurant Bisushima, grew into a solution that is actively being sought out by 4 & 5-star hotels, as it is the perfect fit to the problem most experienced in the hospitality sector namely the cost and availability of chefs. Please see full article via the following the link: https://lnkd.in/emYKRzja #Novachef #Hospitalitysector #Bisushima #Fourstarhotels #Fivestarhotels #Hotels #Restaurants #Hospitality #Warmwelcomemagazine

When you run a kitchen, no matter how crazy and chaotic it gets, you have to be the calm one. You cannot show any sign of fear - the guests pick up on it. The beauty of this kitchen, though, is that everybody helps everybody. Chef life be like at Radisson Hotel Group . . . . #chef #cheflife #chefmode #chefjobs #hotelier #hotels #hotelandmanagement #food #foodblogger #foodporn #foodvideo #RHG #radisson #blu #resort #goa #luxury #passion #foodblog #instachef #instablog #magazine #coverpage #awardee #chefjk

!! LETS GET BACK TO BASICS!! In the ever-evolving landscape of modern hospitality, technology and innovation may take center stage, but it is the timeless basics that truly define our industry. Despite advancements, over 90 percent of the impact in hospitality hinges on these foundational principles. Unfortunately, as our training departments have shifted focus to complex topics, the essential basics have been largely neglected. It is imperative that we refocus our efforts to ensure that the core values of hospitality are not just remembered but are ingrained in every aspect of our service. It is through mastering these fundamentals that we can continue to deliver exceptional experiences and uphold the true spirit of hospitality. #hospitality #basics ##foodandbeverage #hotels #catering ##foodlinkcatering #foodlink #yashobhoomi #hoteliers #convention #mice #serviceexcellence Suresh Parmar

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

[The Life of a Chef in NZ's Top Hotels] The journey of a chef in NZ's top hotels is a culinary adventure filled with passion and dedication. In this post, we will explore the . . . https://lnkd.in/dwF5_68c

Is hotel F&B dying a slow death? 💀 With so many fantastic standalone restaurants popping up, hotel dining seems to be falling behind. Why? One word: speed. After a chat with an executive chef, we both agreed—introducing a new dish in a hotel can feel like trying to run a marathon with your shoelaces tied. From layers of approvals to endless meetings, even ordering new cutlery can take ages! Meanwhile, independent restaurants are out there, switching up their menus, revamping décor, and adjusting to trends at lightning speed. They’ve got the flexibility that hotel outlets are missing out on. The world is moving fast, and hotel F&B teams need to catch up. It’s time to shake things up, and let creativity—and decisions, flow faster. #Restaurants #Food #Dubai #Hospitality #Hoteliers #UAE #Tourism

Reflecting on Erhan Demir's Journey: A Year After Mövenpick Hotel & Apartments Ghala Muscat’s Opening In Muscat, Oman, where tradition meets modern gastronomy, the Mövenpick Hotel & Apartments Ghala Muscat has been a culinary beacon for over a year. At its heart is Executive Chef Erhan Demir, whose expertise and dedication were pivotal during the hotel’s pre-opening phase. A year after the grand opening, Chef Erhan reflects on the challenges, triumphs, and lessons learned. The Challenges of Pre-Opening Chef Erhan recalls the complexities of building a culinary ecosystem from scratch—conceptualising menus, sourcing ingredients, and balancing Omani traditions with global flavours. "It was about respecting local authenticity while appealing to a diverse clientele," he shares. Building a Team Assembling a passionate, skilled team was crucial. "The team is the backbone of any kitchen," Erhan emphasises. Through intensive training, the team embraced Mövenpick’s philosophy, becoming storytellers through every dish served. Designing the Menu The menu reflects Muscat’s culinary richness and Mövenpick’s identity, blending Omani staples like shuwa and majboos with international favourites. Sustainability remains a priority, with a focus on local and seasonal ingredients. The Reward of Opening Day Opening day was a milestone. "Seeing guests enjoy the food and hearing their feedback was incredibly rewarding," Erhan reflects. One Year Later A year on, the hotel is a culinary destination, and Erhan’s pre-opening efforts have paid off. "The challenges were stepping stones to our success," he says. The kitchen has evolved, refining processes and introducing new dishes based on guest feedback. Looking Ahead As the hotel enters its second year, Chef Erhan is focused on innovation and excellence. "The first year was about laying the foundation. Now, it’s about taking our culinary offerings to the next level." With leaders like Erhan, Mövenpick Ghala Muscat continues to shine in Oman’s hospitality scene. #Leadership #CulinaryExcellence #Hospitality #Mövenpick #Oman #Teamwork #Sustainability #HospitalityExcellence #HotelManagement #SustainableGrowth #AnniversaryCelebration #HospitalityNews #SuccessStory #MilestoneAchievement #CelebratingExcellence #OneYearJourney #OperationalExcellence

I am starting to see hoteliers think differently about F&B But there is one problem, And I am on a mission to help. Hoteliers and restauranteurs think differently and you can tell. This is why a restaurant in a hotel And a restaurant on the high street is so different. See why 👇🏼 💭 Hoteliers Have rooms as a safety net for profit Dilute concepts to satisfy ‘brand standards’ Create spaces that are functional Play global playlists 💭 Restauranteurs Need to make a profit to survive Continually innovate to stay ahead of the curve Create spaces that elevate the brand Create and update playlists that enhance the concept So, When you look at the offer in your hotel, Do you want to be… A hotelier doing restaurants? Or A restauranteur creating great dining experiences? If you prefer the latter, We are currently working with hoteliers to follow this exact mindset Let’s connect and elevate your F&B together Find me on my profile Scot Turner, reach out and let’s chat! #innovation #thinkdifferently2024 #hospitality #hotels

Thankyou, Chef Sujoy Gupta for such an insightful interview! It was fascinating to hear about your journey to becoming a culinary maestro and the thought that goes into creating new gourmet dishes at #TajLondon. And the Gajar Halwa tarts? Definitely one of my favourites ! #TheBigBiteSeries #TajHotels #IGlobalNews

In my years working in the hotel industry, I’ve seen a common misconception: people often think that a career in a five-star hotel is somehow superior to working in restaurants or other areas of the food industry. But the reality is, no matter how high you rise, there’s always someone or something bigger. Success isn’t defined by where you work, but by the dedication and passion you bring to your craft. Every part of the hospitality industry is vital, whether it’s a grand hotel or a small local restaurant – they all serve with purpose and pride. #hospitality #hotel #restaurant