Lufthansa Group’s Post

Did you also know the characteristics of whisky change with oxidisation? So the minute you open your Whisky your bottle dynamics will change. This is not always such a bad thing but worth thinking about when opening your prize whisky. Pour a glass, apply argon to the bottle, and reseal until the next dram. #whiskylovers #whiskytasting #wineandspirits

Here at Winesave, we care about Quality, Costs, and Wastage. Any Cellardoor Hotel, Cafe, or Restaurant, even Airlines! should take note of the below. How much wine are you wasting due to oxidisation? The airlines is millions of $'s per month Imagine your bottle of wine at trade costs you $30 with 5 pours per bottle. If the last 2 glasses in the bottle spoil over the week. Well, that's $12 off the bottom line and probably $20 off the top line. Top reasons to have winesave in your establishment. * Guaranteed quality of your by-the-glass wines - reassuring REPUTATION. * EXTENDED LIFE of the bottle - no need to pour away on day 3 (72 hours). * ZERO WASTE - maximizing full profitability from your wine offering. * Opportunity to INCREASE your by-the-glass OFFERING and REVENUE with a more expensive choice. Would you take all these BENEFITS for 23 cents per use ???? #hotelmanagement #horeca #horeca2024 #airlineindustry #airlinenews #wineindustry #winebusiness #hoteloperations #airlines #profitability #winesave

Being a great #sommelier requires numerous qualities that are not often found in a single person. Therefore, as in many other fields, truly exceptional #professionals instantly stand out and draw everyone’s attention. Perhaps the most important skill of a great sommelier is the ability to understand the needs of the #customer and, if said sommelier also works in the #restaurant’s dining room, correctly interpret the needs of each guest. Today in our #blog, Laura Conde, wine writer, tells us about seven international sommeliers to keep an eye on. 

Elevate Your Corporate Gatherings 🥂 Imagine a corporate event at #theoffice in #Limassol where your guests are not just enjoying wine, but embarking on a journey of discovery. With their expertise and passion, a professional sommelier guides them through a curated selection, unveiling the stories behind each bottle. From the rich history of a Bordeaux to the delicate nuances of a Napa Valley Cabernet, every sip becomes a memorable experience. #LaMaisonduVinLimassol, a leading supplier of fine wines in #Cyprus with a rich history, has a fantastic article that dives into the benefits of hiring a sommelier for your party. A sommelier's presence adds a touch of sophistication and elegance to your event. They handle the wine-related logistics, ensuring that your guests are served the perfect glass at the right time. With their expert guidance, you can confidently pair wines with your menu, creating a harmonious and delightful dining experience. Would you be ready to elevate your next corporate gathering in Limassol? Let a sommelier be your secret weapon. Visit https://lnkd.in/dtK3mqNP to learn more. #sommelier #corporateevents #wine #limassol #lamaisonduvin #elevateyourgathering #corporateteambuilding #pamboswine #tastingroom #employeeengagement #teambuilding #teambuildingactivities #teambuildingideas #corporatefun #winetasting #corporateparty #companyevent #worklifebalance #employeeengagement

The original Michelin Man, known as "Bibendum," was created in 1898 and was depicted as a stack of white tires, which matched the natural color of rubber at the time. The shift to black tires happened in 1912 when carbon was added to improve their durability, not for aesthetic reasons. Michelin started reviewing restaurants to encourage people to travel more, thus wearing out their tires and needing replacements sooner. The Michelin star system rates restaurants up to three stars based on the following criteria: - **1 star**: "A very good restaurant in its category." - **2 stars**: "Excellent cooking, worth a detour." - **3 stars**: "Exceptional cuisine, worth a special journey."

As I look at the overall QSR landscape, I believe that the three key trends that will gradually become more prominent are: 1. Understanding Technology’s value proposition and true cost of ownership. 2. AI powered Guest and Enployee services: Reimagine the Speed of Service attribute for the segment. 3. Most importantly, the democratisation of AI and Traveller Intelligence will create a level playing field for independent F&B operators. At tRetail Labs, we are committed to create a common denominator for the travel F&B industry as a whole. If you wish to know more about how we can help you, please feel free to DM me. TFWA (Tax Free World Association) The Moodie Davitt Report #creatingtomorrow #travellerintelligence #spendintelligence #competitiveintelligence

Are you interested in what moves the industry? Would you like to know what's new and exciting in the world of the Hospitality and Restaurant Industry? Then you've come to the right place. Here you will find a series of news that will inform you about the most important topics at INTERNORGA #rpesolenoidvalves #Madeinitaly #coffee #coffeloveres

Knowing how to sell wine, cocktails, and spirits can truly enhance your guests' experience and boost your restaurant's profits. Here's how you can make it happen: Product Knowledge is Key: Equip your staff with deep understanding of your wine list, cocktail specials, and spirit selections. Knowledge is power when guiding guests to the perfect choice. Engage Guests with Confidence: Start with premium recommendations and tailor choices based on guest preferences. A confident, knowledgeable suggestion can make all the difference. Master the Upsell: Encourage guests to enhance their experience with a premium bottle or a crafted cocktail. It’s not just about increasing the check—it's about elevating the dining experience. Suggestive Selling: Don’t be shy! Present daily specials with enthusiasm and offer a variety of options, from aperitifs to digestives, to surprise and delight your guests. Enhance with Ambiance: Remember, the ambiance and service quality are as important as the drinks themselves. A great atmosphere complements great sales techniques. Implement these strategies to not only boost sales but also to create memorable dining experiences that keep guests coming back for more. Cheers to success! 🥂 #perfectcheck #ai #hospitalityindustry #foodandbeverage #hotelmanagement #restaurant #revenuemanagement

“Michelin” What is the origin? The original Michelin Man, known as "Bibendum," was created in 1898 and was depicted as a stack of white tires, which matched the natural color of rubber at the time. The shift to black tires happened in 1912 when carbon was added to improve their durability, not for aesthetic reasons. Michelin started reviewing restaurants to encourage people to travel more, thus wearing out their tires and needing replacements sooner. The Michelin star system rates restaurants up to three stars based on the following criteria: - **1 star**: "A very good restaurant in its category." - **2 stars**: "Excellent cooking, worth a detour." - **3 stars**: "Exceptional cuisine, worth a special journey."

Unveil the Culinary Crown: A Guide to Michelin Stars by 66 Spices Are you curious about the world of Michelin stars? This PDF dives into The MICHELIN Guide, a hallmark of excellence in fine dining. Inside, you'll discover: -What exactly is a Michelin star, and how many are there? -The criteria Michelin inspectors use to evaluate restaurants. -What each star designation (one, two, or three) signifies?