Sarojini Kamala Posipo’s Post

Creativity in the hotel industry has often separated succesful ventures from others. On my most recent trip to KSA I was reminded that creativity often emerge from a need or lack of alternative…one is forced to come up with something…well..different. For many, a fabulous dining experience would be incomplete without a bottle of wine that matches the dining experience, a single malt or favorite after dinner drink. In Saudi specifically, many hotels and restaurants have mastered the art of mocktail. In an industry where beverage revenues and profitability originating from beverage sales is key to healthy F&B margins, getting creative to sell is crucial. Mocktail menus are often an afterthought, if thought about at all in the western world and though i am all in for a great bottle of wine, we would all be better off with an improved beverage menu where non alcholic beverages are not seen as an alternative only to those who do not drink alcohol, but an integral part of the experience.

Here's why food and beverage (F&B) services are now integral to the hotel guest experience.

The 2024 Airport Food & Beverage Study is out now!   If you’re an airport looking to benchmark your F&B program, or an F&B operator, or anyone interested in F&B at airports, our Airport Food & Beverage Study (AFABS) is the definitive guide you need.   Providing comprehensive analysis and unparalleled insights, the AFABS by The Mercurius Group is an invaluable tool for airports, brands and F&B operators.   Our inaugural groundbreaking edition of the study, released in 2021, provided the first detailed analysis of the airport F&B industry across Australia and New Zealand. The 2024 Edition of the report is available to order now and contains even greater depth of analysis.   The key features of the 2021 AFABS are also included in the 2024 edition. These include:   · Quantification of the overall industry turnover; · Analysis of F&B sales per passenger; · A ranking of the top 12 F&B operators; and · An airport-by-airport analysis of F&B programs;   In addition, the 2024 edition includes new features such as:   · A forecast for the industry’s potential over the next two years; and · Details of current and upcoming F&B Terminal developments at multiple airports.   The study also examines the potential for consolidation in the airport F&B industry, concluding that some merger and acquisition activity is likely.   Copies of the report can be ordered via our website https://lnkd.in/gpfYq29t Diane Owens Matthew Quoi Fraser Reynolds Martin Moodie Dermot Davitt Matthew Hill Dominic Cain Kieran Fitzpatrick David Mackay Matt Neal Rob Rutter Costa Kouros Stav Vafeas George Drivas Davina Connell (Mossop) Skye Baker Nick Patrick

Dive into our insights for a fresh perspective on staying ahead in the evolving hospitality landscape. 🍽️🌟 Discover the latest food and beverage trends shaping the resort industry!

Hotel Inventory and Purchasing, How to Lower Food Cost With No Headaches Today we have Omri Shalev Shalve the CTO of Reeco who will give us all the tips and tricks for Hotel F&B purchasing, F&B inventory, lowering food cost, lowering beverage cost, and more in this episode of the Hotel Insider. Full video in comments #hotelmanagement #hoteloperations #foodandbeverage

Dive into our insights for a fresh perspective on staying ahead in the evolving hospitality landscape. 🍽️🌟 Discover the latest food and beverage trends shaping the resort industry!

As a Kitchen Chef Resturant VS Hotel   Restaurants: Hygiene: Restaurants prioritize handwashing, staff cleanliness, and proper food handling. Vigilance against illnesses is crucial. Food Handling: Approved suppliers, safe food handling, and regular cleaning are essential. Five-Star Hotels: Culinary Expertise: Highly skilled chefs create diverse menus. Hygiene and Ambience: Impeccable hygiene, elegant presentation, and attention to detail enhance the dining experience. Service Excellence: Trained staff provide personalized attention. Food Safety: Stringent controls and ingredient traceability ensure safety. Whether enjoying traditional Portuguese dishes in a cozy restaurant or gourmet cuisine in a luxurious hotel, Portugal’s culinary scene caters to every palate.

The Michelin guide goes to Portugal

🚨 Attention all Contestants at The World's Top Waiter Competition! 🚨 We’ve received many questions about the tasks each contestant will need to perform and record after registering. To help you prepare, we will start posting videos that explain and demonstrate exactly what is expected from you! In today’s video, we’ll show you the wine service procedure that everyone will need to perform on camera in the coming months: Decanting Wine. Please pay close attention to every detail of the procedure. We will be looking for correct technique, style and elegance, confidence, and knowledge in your presentations. Best of luck to all participants! 🍷✨ To register for the The World's Top Waiter Competition click here: https://lnkd.in/gVVE7PJU How to Take Guests' Orders in a Fine Dining Taking orders in a fine dining restaurant is an art that goes beyond simply writing down what the guests want to eat. It involves engaging with the guests in a professional and courteous manner, ensuring accuracy, and maintaining a smooth flow of service. Here are some key guidelines to follow: Engaging Presentation When taking orders, waitstaff should: 1. Stand Upright: Maintain a professional posture to convey confidence and attentiveness. 2. Maintain Eye Contact: Engage with guests by looking them in the eye, which helps build rapport and trust. 3. Speak Clearly and Confidently: Ensure that your voice is clear and confident, reflecting the high standards of the restaurant. Note-Taking Use a Notepad: Even if you have an excellent memory, it’s advisable to take orders using a notepad. This minimizes the chance of errors and shows guests that you are thorough and attentive. Repeat Orders Confirm Orders: After taking an order, repeat it back to the guest for confirmation. This step ensures accuracy and demonstrates your commitment to providing a precise and personalized dining experience. Special Requests Be Attentive: Pay close attention to any special requests, allergies, or dietary restrictions mentioned by the guests. Communicate Clearly: Ensure these special requests are communicated clearly and promptly to the kitchen to avoid any mistakes. Timing Prompt Communication: Send orders to the kitchen promptly to ensure that courses are delivered in a timely manner. Pacing: While it’s important to maintain a good pace, avoid rushing the guests. Each course should be well-paced to allow guests to enjoy their meal without feeling hurried. Stay tuned for more tips on fine dining service in our upcoming posts! #waiter #waitress #finedining #restaurant #hotel #restaurantmanager #restaurantmanagement #hotelmanager #hotelmanagement #comptetition #topwaitercompetition #awards #theworldstopwaitercompetition #thewaitersacademy #wine #wineservice #Decanting #decantingwine #howtotake orders #takigorders #takingguestsorders

What is the meaning of F&B? Food & Beverage (F&B) Management is a segment of the hospitality industry that focuses on operations in restaurants, hotels, resorts, catering companies, hospitals, hotels, and more. It includes the business side of food, like ordering and inventory, managing budgets, and planning and costing menus.