Rhubarb Hospitality Collection’s Post

In this episode of Service Drive Revolution, I sit down with Will Guidara, former co-owner of Eleven Madison Park, a restaurant that earned three Michelin stars and was named the best in the world in 2017. Will shares his insights on "unreasonable hospitality," the central theme of his best-selling book, and discusses how these principles can be applied to any industry. Tune in to discover the key lessons Will learned throughout his career and how they can help you elevate your service game to elite levels >> https://swiy.co/M3mF

A hot dog? 🌭 Yes, that’s right—a hot dog! That’s what it took for restaurateur Will Guidara to dazzle some visiting clients who were fine dining at his four-star, award-winning restaurant, Eleven Madison Park, in New York City. According to the hospitality mogul, his success was the result of dedication, hard work, and attentive listening to his customers. He penned the concept of ‘Unreasonable Hospitality’, a philosophy based on transforming ordinary transactions into extraordinary experiences. He highlights 3 key points for achieving success when serving people: 1. Be present. Care about what you are doing. Listen to what people are saying and not saying. 2. Take what you do seriously, without taking yourself too seriously. 3. Give people a sense of genuine belonging: ‘One size fits one’. Don’t treat people like a commodity. According to Will, we live in a service economy. This means that making good products is just not enough. He goes beyond to say that it’s not the cost of the gesture that matters; it’s how it makes people feel. #hospitalityindustry #customerservice #valuecreation #branding #success #restaurants

Thrilled to add another YouTube taster from the authors Kajsa Hult and @HenrikScander School of Hospitality, Culinary Arts & Meal Science, Örebro University, Örebro, Sweden on 'Hipster Hospitality: Blurred Boundaries in Restaurants' for our journal on https://lnkd.in/euK6_V_h. Read the paper at: https://lnkd.in/eUJJ6TGd The restaurant industry is currently experiencing a shift in taste judgements. Practices and discourses on taste are communicated and expressed in contexts where food enthusiasts meet, resulting in a complex debate about the production and consumption of “good and bad” taste. This study aims to explore the intricate dynamics that shape the performances of dining room professionals in contemporary restaurants. Based on autoethnographic fieldwork at two restaurants in Sweden, this study uses dramaturgical theory to understand the social processes in restaurant culture. The results demonstrate how dining room work is organized within an unstructured environment through organic service, aesthetical framing, and self-representation. Based on these findings, the article argues that the interplay between the restaurant’s ambiance and the self holds value in shaping specific hipster hospitality. For instance, this is achieved through the blurred line between frontstage and backstage. This study contributes to the understanding of the changing role of work in contemporary restaurant culture, in which a less pronounced distinction between private and public, and between formal and informal service are some of the elements.

To make people feel seen, to give them a sense of belonging. "Unreasonable hospitality." So called soft skills in business are indeed "ingredients in the recipe of human connection" and are the basis for building relationships and trust. Working with other people is only about relationships. Maybe everyone, no matter their position or function should adopt a service mentality and try to inject some "unreasonable hospitality". I love it.

💯 CX truly is at the helm of every industry. My upcoming book extensively elaborates this topic. Available for purchase soon. Stay tuned! #customerexperience #cx #experientialeconomy #experience #experientialtravel #hospitalityindustry #wellbeing #hospitality #experiencedesign

Here’s a little insight into how hospitality might become a fundamental for human connection in an AI world - by being unreasonable.

Creating quality products and delivering them efficiently is no longer enough—it’s the emotional experience we create that matters most. No matter your industry or what you're selling, are we shifting towards a hospitality-driven economy? I can definitely see where this idea comes from. Is your #digital #cx where it needs to be to thrive in today's economy?

The curious minds got a behind-the-scenes look during the exciting visit to Lexicon IHM! They immersed themselves in hospitality, discovering how to create unforgettable guest experiences, from mastering culinary skills in the kitchen to providing impeccable service. Do you dream of creating memorable guest experiences with delicious cuisine? Share your ideal career path in the comments below! #LexiconIHM #HospitalityEducation #HotelManagement #careersinhospitality #ByTheHoteliersForTheHoteliers #HotelManagementInstitute #HospitalityIndustry #Lexicon #LexiconGroupOfInstitutes #Hospitality #BelieveInYourself #PuneCity #Lexiconites

Yes to this. Human connection by exemplary service will take your brand to the next level.

If there's one thing I've learned from working in hospitality, it's that people want to feel special Remembering people's names, what they like, or what they've said, makes them feel seen. Everyone has different needs and desires, and learning how to read them is a skill. In an age of AI and over-automation, the real impact comes from the small things. The ones that can't be automated. The ones that can't be scaled. Real impact lies in the things that turn a standard experience into something deeply tailored and personalized. Recognizing that this applies to EVERY industry and business, is true leverage