SER Metro-Detroit’s Post

Closure after closure... Hospitality is cutthroat, you give your time, energy and life to the industry for that "everything has gone fantastic today" feeling, you miss birthdays, kids sports days, family events and friendly get-togethers. you give your all, and sometimes you feel it's never enough, I've been lucky enough to have held every conceivable position, from bartender, server and KP, all the way up to Kitchen Manager and General Manager. but going through another closure, I keep thinking to myself "what's next?" how long do we have to go through this cycle before we look outside the field? is there a go between for someone with my skills? Hospitality workers almost always go back as we aren't qualified to do anything else, my ability to change a keg in 5 seconds flat, or blaze through a 4am airport bar queue doesn't translate anywhere outside our industry. so this leaves me with a question, Are we good for anything else? or have we signed our lives away to something we can never escape? we started in the industry because we loved the rush, we carried on chasing that rush, and in the blink of an eye, we have no other options but to chase that high for the rest of our careers. when you deal with a site closure, you aren't just gutted, you are sad because those you spend more time with than your own family, will soon be wondering "what's next?" too... it's heartbreaking.

I charged $6,300 for this Catering Job to feed 400 UCI students back in 2018. The best way to get jobs like this is to add you catering company to their preferred catering list. If you want to expand your catering business and learn how to get jobs like this comment with the word catering and I will send you a DM on how I got this job.

Through hospitality training, HTI brings down a restaurant’s stress level in many ways… but there’s nothing we can do about the Technical Issues with the Point-of-Sale Systems nightmare. 😬 📊 Chart by @mattsurelee #WaiterTraining #hospitalitytraining

Potential. Had a really good catch up with the catering course lecturers at The Sheffield College last week and it really got me thinking. One thing that struck me was the way the lecturers talk about the students with such affection and genuinely want to see them reach their potential within the industry. The question I came away asking myself was how do we inspire the people leaving local catering colleges to stay in the industry, when so many don't? For me it’s about work place culture and how we get away from the idea that chefs are all like Gordon Ramsey's TV persona, giving out bollockings left right and centre whilst expecting you to work a 15 hour day. From experience, the work environments I've enjoyed and been most productive in are the ones where I've felt valued, had space to develop and been seen as an asset to the company. I'm learning that it's ok to say what you're good at and that we should celebrate one anothers strengths. I'm good at creating a work environment where people feel valued , are motivated and want to stay with the company. I see everyone in my team as an asset. From the external companies who supply vital services such as MGRW+ , Laundreams and Mantra Media Ltd to the team who run the events with me, all the people involved are valuable. I'm sure I'm not alone in leaving jobs because I've viewed people around me as liabilities (and vice versa) rather than assets. For me though, I'm building a business where everyone is an asset and is enabled to reach our potential. One thing I'm incredibly excited about this year as we expand our events programme is the new people I've not yet met who will be joining the Chefs Counter team and seeing how we can enable them to reach their potential.

🌟 Discover Hotel Management with eDynamic Learning! Prepare students for a thriving hospitality career through Hotel Management 1A. They'll learn: Front desk operations 🏢 Food & beverage essentials 🍽️ Financial management 📊 Customer service skills 🌍 Let’s chat about how this course can elevate their future!

Exciting news for Ohio's hospitality industry! 🎉 The ORHA has partnered with Capango to launch a game-changing job platform tailored for our sector. This couldn't come at a better time. I just read an insightful piece from them about recruiting Gen Z, and it's clear our industry needs to evolve. Here are some key takeaways and actionable tips for our members: 📱 Go mobile-first: Gen Z lives on their phones. The Capango platform is mobile-friendly, meeting candidates where they are. 📄 Ditch the traditional resume: Focus on gathering relevant info through engaging questions. ⚡ Speed is key: Use instant messaging and video chats for interviews. Quick responses can make the difference in landing top talent. 🗣️ Tell your story: Your job posts should showcase why your company is an amazing place to work. Highlight your values and culture! 📈 Emphasize growth: Gen Z wants to know how the job will advance their career. Be clear about development opportunities. 🏅 Leverage certifications: Recognize industry-specific training. It's a great way to identify qualified candidates quickly. Ready to revolutionize your hiring process? As an ORHA member, you have priority access to the new Capango platform and a 15% discount. Let's chat about how to optimize your recruiting strategy for the next generation of hospitality superstars! #OhioHospitality #GenZRecruiting #HiringTips #RestaurantJobs #HospitalityIndustry

Exciting news from our Hotel Virtual Kitchen! 🍳🌐 The kitchen has been in use now for 5 years ! We offer a unique training experience with over 1000 assets available for trainers to use during classes. Our custom-made chef's menu and deconstructed dishes help apprentices understand ingredient sequences. Sorry the quality of the video is not very good but it gives you an idea between a video from inside the headset and one from the desktop. In the headset, students can interact by "picking up ingredients" and mastering knife skills. 🎥💻 This immersive experience helps them grasp techniques effectively. Our approach is sustainable and efficient. For instance, in a pre-opening hotel, the chef only needs to create and cook the menu once. We then upload it to the virtual world. Even before the hotel opens, trainees can fully comprehend the menu, irrespective of the Culinary Director's presence onsite. 🏨👨🍳 In todays lesson the trainees went from the training restaurant where they took the guest order and had to walk into the kitchen the guest ordered a Hamburger with Pesto, looking at the 5 hamburgers we put on the table they had to choose the correct one then pick it up and go back to the restaurant with the order :) Did they get it right ? #VirtualReality #HospitalityTraining You Tube of the Screen Recording is in the comments

Dive into the world of distinguished service with our latest blog: 'Mastering Etiquette – The Essential Guide to Butlers and Proper Protocol.' At RCG, we understand the intricate art of butler service and the importance of impeccable etiquette in maintaining a household's prestige. 🎩✨ Learn the art of perfect manners, from formal dining setups to guest management and beyond. Our guide offers invaluable insights into the butler profession, helping you understand everything from daily responsibilities to planning grand events. Whether you're aspiring to become a butler or just curious about the meticulous standards they uphold, this guide is your entry into a world of elegance and sophisticated service. At RCG, we pride ourselves on connecting exceptional butlers with households that value expertise and discretion. https://lnkd.in/g3bdWitA #ButlerEtiquette #HouseholdExcellence #RCGStandards #ProfessionalButlers #RCG #Lifestyle #Staffing #PrivateService #Relocation #Organization #ButlerLife #PrivateButler #LuxuryService #HouseholdStaff #ProfessionalButler #PersonalService #EstateManagement #PrivateService

According to CHART - Council of Hotel and Restaurant Trainers, 86% of hospitality businesses offer less than 10 hours of ongoing training. When you invest in your hospitality employees, they'll invest in your business. Provide them training today with AHLEI at ahlei.org. #foodsafety #restaurant #restaurantindustry #foodsafety #training #foodtraining #foodsafe #servsafemanager #servsafe