Proper Hospitality’s Post

Seven Tips On World’s Most Beautiful Restaurants

“When travelers and hospitality industry folks talk about Mexico’s best bars, they usually focus on Mexico City—and for good reason. The mega metropolis is home to some of the top-ranked bars in the world. But over the past several years, Mexico’s taste for high-quality cocktails has spread across the country, with excellent bars operating in Guadalajara, Oaxaca, Riviera Maya, Los Cabos and San Miguel de Allende, the postcard-like destination in Central Mexico.” “When not getting to know her new city, Ulrich is head down at the Rosewood bars, revamping menus and training staff. She’s also working closely with chef Odin Rocha and the culinary team at Pirules Garden Kitchen, which opened its doors in October and sources the majority of its ingredients within a 60-mile radius of the hotel. She’s enjoying the chance to work with small producers and explore and practice the concepts of agroecology. Those practices are on full display on the Pirules drink menu, and Ulrich says the bar team takes its mission as seriously as the chefs do.” https://lnkd.in/gNwB6a_T

When deciding if a hotel restaurant is worth your time, consider these pointers: boutique hotels often excel with unique dining experiences as they allow chefs more creative freedom. Look for signs of local patronage rather than just hotel guests, and review the menu for originality. If it’s full of common, overpriced items like truffle fries or generic pasta, it may lack substance. Seek a place with a clear vision and genuine culinary appeal. #HotelDining #BoutiqueHotels #TravelTips #CulinaryExperience

Cook Job Descriptions What are the #Duties of the #KitchenChef? #Hotelkitchens, restaurant kitchens, #FastFood Kitchens, #Catering Kitchens, Airline Kitchens, Ship #Kitchens and industrial kitchens operate with a certain hierarchical order and sequence.   The only thing that does not change in all kitchen types is that the kitchen organization is #entirely under the initiative of the kitchen chef. Today , in the Hotel #KitchenOrganization , each kitchen #section in the kitchen has a #chef and is subordinate to the #headchef, that is, the kitchen chef.    Here, the #duties and responsibilities of the employees in the kitchen sections of the hotel# kitchens, which are among the #most detailed kitchens, are mentioned.   Note: The definitions given in this study (#HotelCuisine Organization) have been taken into consideration for the #standards of five-star hotels with international #tourismstandards and serving 12 months of the year. FOLLOW THE LINK FOR MORE; https://lnkd.in/exq7M6fR

Another city gets the Time Out Market feels! Let’s expect India to soon be hosting it too! Question- can we explore a tier 2 model for this in India for more homegrown brands? #FoodForThought What are your views? #timeoutmarket #hospitality #homegrownbrands #LinkedInlearning

What a masterpiece. 🤌🏼 And we’re not only talking about the food. 😉 This hotel restaurant offers both a fine dining menu, as well as a breathtaking view! Can you guess the location? Comment below. 👇🏻 #travelbyinterest #tbi #travelplatform #destinationdiscovery #finedining

How do you balance making approachable food to keep a hotel guest that may not be feeling as adventurous, while simultaneously keeping the local foodies from going down the street to competitors? To a degree, it has to do with how you actually write the menu and communicate with the guest about your dishes, "because different words for the same thing can have a very different effect on sales," says Jacob Sessoms, the acclaimed Asheville chef behind Golden Hour, Afterglow, and the Roof at The Radical, a boutique hotel. “We can make exactly the same dishes and we can sell 100 of them in a week, or we can sell five, depending on how we word it,” he explains. Learn more lessons from Sessoms (unintentional rhyme) and from five other successful hotel restaurant chefs here: https://lnkd.in/eG3VuEr3

Issa Rae has partnered with Yonnie Hagos and Ajay Relan to open Somerville, a Black-owned restaurant in South Central LA that celebrates the area's 1940s jazz scene. The full-service restaurant offers American cuisine, craft cocktails, and live music, drawing inspiration from the cultural vibrancy of Black South LA and the iconic Dunbar Hotel. The menu, crafted by chef Geter Atienza, features dishes like scallop crudo and lamb shank, with a focus on honoring the past while looking forward. https://lnkd.in/gSUxuEUu

Issa Rae has partnered with Yonnie Hagos and Ajay Relan to open Somerville, a Black-owned restaurant in South Central LA that celebrates the area's 1940s jazz scene. The full-service restaurant offers American cuisine, craft cocktails, and live music, drawing inspiration from the cultural vibrancy of Black South LA and the iconic Dunbar Hotel. The menu, crafted by chef Geter Atienza, features dishes like scallop crudo and lamb shank, with a focus on honoring the past while looking forward. https://lnkd.in/gSUxuEUu

Looking For New Crockery For Your Hotel or Restaurant? There are many different aspects to consider when it comes to choosing the right crockery for your restaurant or hotel. Whether you're looking for a new aesthetic or replacing old bowls and plates, every establishment has a range of options. Check out our useful guide to learn more. https://lnkd.in/exWRnHNY