Kledis Brahimi’s Post

Gain insights into the hospitality industry and learn the essentials for managing hotels in TRT 201: Intro to Hospitality Management - Online! Topics will cover hotel management, food and beverage operations, and more! Enroll today, visit easternwv.edu #easternwv🦅

Gain insights into the hospitality industry and learn the essentials for managing hotels in TRT 201: Intro to Hospitality Management - Online! Topics will cover hotel management, food and beverage operations, and more! Enroll today, visit easternwv.edu #easternwv🦅

Guest speed Sets the Tone: A Reminder on the Rise of AI & Technology in Hospitality Here I'll be covering a range of topics across the hotel and hospitality industry; from helpful hints working in the hospitality industry, to current events/trends, and even some that could be interesting conversation starters along the way. Many of these will come through the lens of F&B (food and beverage) but like any good menu selection there will be something for everyone to enjoy! https://lnkd.in/edvtewRp

Guest speed Sets the Tone: A Reminder on the Rise of AI & Technology in Hospitality Here I'll be covering a range of topics across the hotel and hospitality industry; from helpful hints working in the hospitality industry, to current events/trends, and even some that could be interesting conversation starters along the way. Many of these will come through the lens of F&B (food and beverage) but like any good menu selection there will be something for everyone to enjoy! https://lnkd.in/eMJRPfRd

Have you ever noticed how the way a drink is described can make you more or less likely to order it? There's actually a reason for that! In the hospitality industry, we can use language to subtly guide guest choices and create a more exciting experience. Understanding flavors and how to describe them clearly isn't just about fancy cocktails. It's about giving guests the confidence to try something new. A well-trained bartender or server can turn those "I'm not sure..." moments into sales with just a few well-chosen words. In my latest blog post, I explore the psychology behind how flavor descriptions influence guests. Plus, I offer practical tips for turning this knowledge into a tool that benefits your bar or restaurant. https://wix.to/22GbHA8 #unreasonablehospitality #hospitalityindustry #customerexperience #stafftraining

Training your staff for guest interaction at your spa or restaurant shouldn’t only be about upselling and rebooks. It’s about building genuine trust and a sense of comfortability that they themselves outright inquire about and/or do those things one their own. Know the difference. #guestservice #guestexperience #etiquette

🚀 Across the globe, every year on February 24th, restaurants and pubs honor the bartending geniuses who keep the drinks flowing. It's also a time when restaurants can boost revenue to celebrate World Bartender Day! 🍸🌟 Find out more tips by clicking on the article below! #worldbartenderday #bar #restaurants #hotels #events #celebrations

Guest speed Sets the Tone: A Reminder on the Rise of AI & Technology in Hospitality Here I'll be covering a range of topics across the hotel and hospitality industry; from helpful hints working in the hospitality industry, to current events/trends, and even some that could be interesting conversation starters along the way. Many of these will come through the lens of F&B (food and beverage) but like any good menu selection there will be something for everyone to enjoy! https://lnkd.in/edvtewRp

Let’s not get tunnel vision when only focusing on: Rates Food and Beverage Minimum Concessions These are not ALL the components of a successful and balanced hotel event contract. The protective language and provisions in your contract are just as valuable, if not more, to your bottom line and budget goals. Guaranteed menu pricing is an area often overlooked because we are so focused on the Food and Beverage minimum. Oftentimes, we open ourselves up to large unforeseen menu increases that can happen between the time of contract to the time you start building out your food and beverage specifications. Working with a third-party hotel sourcing specialist, like myself, who knows from years of experience in the hotel industry what can happen from seeing the initial menus in your proposal to what menus you will be obligated to use, will help you save thousands in unexpected costs. Consider using my free expert resource sourcing service when booking your next event! Visit www.sdeevents.com to learn more!

Ensuring Guests satisfaction amidst sudden rush- - The restaurant industry is amongst those hospitality service industries where at times it's challenging to handle and deal with Guests ensuring their satisfaction is meeting with the highest possible level. - An improved Reservation or Waiting system should be implemented with dynamic realistic time frame quoting to Guests. The system should allow the Guests to track themselves in regards to the Tables relaying and availability. - The waiting area should be equipped with comfortable seating, welcome drinks and appetizers should be offered while waiting for their tables which should give them a feel of exclusiveness. - During rush or busy hours some of lesser moveable dishes or higher prep time dishes should be excluded from the menu for ease of work in the kitchen. - The prep time should be communicated well with the Guests quoting realistic time frame for each dish, comping drinks or appetizers if any delay occurs beyond the quoted time can help in recovering Guests experiences. - Keeping oneself cool and composed always keeps the team and Guests happy and contented.