Scot Turner’s Post

Imagine a hotel without food and beverage? 🤔 It's like a book without words or a movie without sound – incomplete! 🍽️🥂 F&B isn't just a necessity; it's the heart and soul of hospitality. Let's toast to the essential role F&B plays in creating unforgettable guest experiences! #Hospitality #FoodAndBeverage #HotelIndustry"

The secrets of great F&B in hotels that doesn't get spoken about enough... Revenue Managers: F&B increases your RevPar. Finance Directors: F&B diversifies your revenue streams. Sales Directors: F&B creates a destination for your rooms proposition. Events Directors: F&B creates an experience for your room hire cost. Rooms Division: F&B creates the amenities for the rooms to 'wow' the guests. HR Directors: The F&B team feed your people every day. Housekeeping: F&B stocks those mini-bars. Purchasing Managers: F&B helps increase your purchasing value. Concierge: You don't need to send guests outside anymore. PR Manager: F&B gives you constant new news and innovation to talk about. Marketing: F&B creates around 70% more user-generated content than rooms. F&B might not be your biggest revenue stream But it adds value in so many ways That can enhance a guest's experience And grow your overall performance Who agrees? 🙋🏼♂️ PS. I am working with hoteliers everyday to help them think differently about their F&B to create outlets their guests will love. If you need a fresh perspective on your F&B outlets, reach out and let's connect. I would love to chat. #innovation #success #future #hospitality #hotels

In my experience I saw a Director of F&B, Reception Director even General Manager running in F&B or Reception busy operation and helping Front Staff. I never see Marketing Management/ Human Resources Managment / Culinary Managment / Purchasing Managment or Finance ever helping in operation. And that means they have no idea how is it to deal with owners, demanding guests or VIP when you can't simply say no. So they will never understand that the SOP they prepared is simply not working for your operation. They will do booking for Influencer on Friday night when the hotel is over booked and there will be slow service for them. They don't buy nessesary equipment on time as they dont know whats gonna happen if owner arrive and you simply dont have available items from the menu. Nether have an idea what is the challenges exactly in this particular Hotel and the majority of the guests they have in the hotel. Means they would never actually will help to solve the real problems as they would just do what they learn from the same people who never worked in operation. Everyone wants Operations to be super organised and give the best service however they are not even understanding the business or challenges and don't give needed support in order to help operations to be organised. This creates a toxic environment in Hospitality industry as only couple of Departments understand the business itself and get pressure from everyone. I think it should be part of orientation to spend couple of weeks in F&B / Reception to understand the challenges and actually bring the change and help Front staff to run operation smoothly. It is not about how many people you have in your team. It is about which goal they all have. Is it to make your Hotel Guests happy/make money/create a team work where people share stress equality because they actually take ownership and take action straight away to support operation or simply do their job and go home without any improvement, just to close the day, the case etc. If the system is broken from the top or back of house your Operations Team can't do nothing. They just deal with guests, owners, vip, influencers plus with all of you and the most amazing they still smilling🤣

🍽️ Elevating F&B Service: Mastering SOPs with Front Office Cooperation 🛎️ Dear F&B Staff and Front Office Teams! Are you ready to synergize your efforts and deliver exceptional guest experiences? Let's explore how mastering Standard Operating Procedures (SOPs) and fostering cooperation between front office and F&B can elevate service standards: 1. **Seamless Guest Experiences**: By aligning SOPs between front office and F&B, we ensure a seamless transition for guests from check-in to dining and beyond. Coordination in areas such as reservation handling and guest preferences allows us to provide personalized service every step of the way. 2. **Efficiency through Collaboration**: Front office and F&B teams working hand in hand according to SOPs create a harmonious workflow that optimizes efficiency. From room service orders to restaurant reservations, clear communication and cooperation streamline operations for the benefit of both guests and staff. 3. **Cross-Training Opportunities**: Encouraging cross-training between front office and F&B staff enables a deeper understanding of each other's roles and responsibilities. This not only fosters empathy and mutual respect but also enhances teamwork and problem-solving skills. 4. **Enhanced Guest Satisfaction**: When front office and F&B teams collaborate seamlessly, guests experience a level of service that exceeds their expectations. From anticipating guest needs to resolving issues swiftly, our combined efforts leave a lasting impression and drive guest loyalty. 5. **Continuous Improvement Together**: By sharing feedback and insights across departments, we can identify opportunities for improvement and refine our SOPs collaboratively. This spirit of continuous improvement ensures that we stay agile and adaptable in meeting the evolving needs of our guests. Let's embrace the power of cooperation between front office and F&B, guided by SOPs, to deliver memorable guest experiences and set new standards of excellence in the hospitality industry! #FoodandBeverage #FrontOffice #HospitalityIndustry #StandardOperatingProcedures #ServiceExcellence #Collaboration #GuestExperience

Agree Scot Turner Many hotel F&B outlets underperform due to a lack of unique offerings, poor marketing, inconsistent service, and a failure to adapt to local tastes. To solve this, hotels should focus on creating a distinctive dining experience that aligns with guest expectations, implement targeted marketing strategies, and consistently train staff to deliver high-quality service. Additionally, regularly updating menus to reflect local flavors and trends can help attract and retain customers.

Building your teams is CRUCIAL when developing a hotel! Your On-Site Team: The on-site team forms the backbone of your hotel's operation. They are the frontline staff who interact directly with guests, ensuring their needs are met promptly and their stay is enjoyable. This team includes housekeeping staff responsible for maintaining cleanliness and comfort in guest rooms, maintenance personnel who ensure the smooth functioning of facilities, and front desk staff who handle check-ins, check-outs, and guest inquiries. Investing in comprehensive training programs for this team is essential to uphold the standards of service and hospitality expected in your hotel. Sales & Revenue Management Team: Your sales and revenue management team plays a crucial role in driving profitability and achieving financial targets for the hotel. This team is responsible for setting room rates, implementing revenue strategies, managing distribution channels, and negotiating contracts with corporate clients or travel agencies. They analyze market trends, competitor pricing, and demand forecasts to optimize revenue streams and maximize profitability for the hotel. Restaurant Staff: If your hotel features a restaurant or dining facilities, it's vital to have a skilled and well-trained team to deliver exceptional culinary experiences. The chef and kitchen staff should be proficient in preparing high-quality dishes that reflect the hotel's brand and meet guests' expectations. Similarly, servers and restaurant staff should provide attentive and personalized service, enhancing the overall dining experience for guests. Training programs should focus on menu knowledge, food safety standards, customer service etiquette, and upholding the ambiance and atmosphere of the restaurant. Collective Collaboration: Emphasize the importance of teamwork and collaboration across all departments within the hotel. Encourage open communication and cooperation between different teams to ensure smooth coordination of operations and consistent delivery of service excellence. Regular team meetings, performance evaluations, and feedback sessions can foster a culture of accountability, mutual support, and continuous improvement. Remind staff that each member contributes to the overall success of the hotel, and their collective efforts are essential in realizing the shared vision and goals of the establishment. #hoteldevelopment #hoteldevelopers #realestatedeveloper #realestatedevelopment

Too many hotel F&B outlets are underperforming These are some of the common reasons; 1/ Your outlets are created in silo 2/ Concepts are designed too early 3/ Lack of clarity around the story 4/ Lack of agreement around strategy 5/ Ineffective training 6/ Service functions aren't good enough 7/ Focussing on in-house guests 8/ You don't have an F&B marketeer How many of these are on your list? Because it's not too late to think differently. The question is... When are you going to start? Agree with me? ♻️ Repost & Share Like what you see, hit the 🔔 in my profile #innovation #success #hospitality #hotelsw

"We run specials but we only have five that we can rotate" “Why?” "The finance director needs to have the costings before he puts the button on the till and needs them a week in advance" 🤯 Sounds crazy doesn't it? An Executive Chef can't be trusted to create specials Because the finance team prioritise process over innovation But it is amazing how many hotels I visit where I find this exact scenario And the reason why I believe Restauranteurs and hoteliers Operate in very different ways Creating the number one opportunity For hoteliers to think differently about F&B Because embracing innovation Is a clear way to build value for your guests And grow your F&B performance. I can imagine the finance guys reading this are asking the question... "But what happens if I allow specials to happen without the process?" My response would point towards a saying that Dean LaBay 🥔 always shares... "What's the cost of inaction?" Because limiting agility, limits opportunity Impacting revenue and cost And I am sure nobody agrees this is the right way to grow. Who agrees? 🙋🏼♂️ #innovation #thinkdifferently2024 #hospitality #hotels

Respecting senior hoteliers is crucial in the hospitality industry, as they have accumulated vast knowledge and experience over the years. It is important to acknowledge and value their contributions by giving them positions that they desire and are well-suited for. Here are a few positions that senior hoteliers may desire and are typically well-equipped to handle: 1. General Manager: Senior hoteliers often have extensive experience in managing hotels and are well-suited for the position of a General Manager. They can oversee all hotel operations, manage staff, maintain high-quality guest experiences, and ensure the overall success of the property. 2. Director of Operations: This role involves overseeing the day-to-day operations of the hotel, managing various departments, and ensuring smooth workflows. Senior hoteliers possess the necessary skills to lead and supervise operations effectively. 3. Director of Sales and Marketing: Senior hoteliers often have a deep understanding of the market and possess strong sales and marketing skills. They can leverage their experience to drive revenue, develop strategic marketing plans, build and maintain client relationships, and effectively lead the sales team. 4. Director of Food and Beverage: With their extensive knowledge of hospitality, senior hoteliers are well-qualified to handle the Food and Beverage department. They can supervise restaurant and banquet operations, ensure exemplary service, contribute to menu development, and maintain high-quality standards. 5. Consulting or Advisory Roles: Senior hoteliers can transition into consulting or advisory roles within the hospitality industry. They can offer valuable insights, mentorship, and expert advice to young professionals or assist in strategic planning for hotels. It is important to have open and transparent communication with senior hoteliers to understand their aspirations and preferences. By recognizing their expertise and offering them positions desired, we can create an environment where their skills and knowledge are respected and utilized to their full potential.

10 #Practical vital points to grow in the field of #Hotelmanagement :- 🏨🏩 1. #Learn the property management system (PMS): used by your hotel to manage bookings, rates, and guest info. 2. Master front desk #operations : including check-in, check-out, and room assignment. 3. Develop a thorough understanding of room #inventory management: To optimize occupancy and revenue. 4. Improve your #knowledge of #food and beverage operations: including menu planning, inventory control, and service standards. 5. Learn to analyze hotel #performance metrics, such as RevPAR, ADR, and occupancy rates. 6. Develop effective conflict #resolutionskills , to handle #guest complaints and concerns. 7. Stay #organized and efficient_ with tasks, such as managing #schedules , payroll, and #budgets . 8. #Build_relationships with vendors and suppliers_ to negotiate contracts and ensure quality services. 9. Conduct regular #inspections_ of hotel areas, including rooms, public spaces, and back-of-house areas. 10. Participate in revenue management #strategies , such as yield management and #pricing decisions. By focusing on these practical points, you'll be able to make a direct impact on the day-to-day operations and success of your hotel! 🛍️