SQA – Scottish Qualifications Authority’s Post

The food and beverage (F&B) industry is the biggest pillar of the hospitality sector. For that reason, training your staff is a huge priority. But training for the sake of training is not what is needed here. The training needs to not just exist, but also engage. Having a training program that isn’t relevant or is unengaging is the same as having no training at all.  Our priority is to create a training program that is right for your staff. Understand the need of your Guests. & deliver effective solution. #restauranttraining #Communication #upselling #menucreation #barmanagement #sommelier #Foodandbeverage #winetraining.

What are the restaurant industry's priorities going into the new year? In Modern Restaurant Management's reflections on 2023, our own Marissa Tekirian, AMS, CPC reiterates the importance of simple hygiene solutions to help restaurants improve staff retention, minimize costs, and provide the maximum guest experience. You can read Marissa's insights in the full article here: http://ms.spr.ly/6049iegUv

What are the restaurant industry's priorities going into the new year? In Modern Restaurant Management's reflections on 2023, our own Marissa Tekirian, AMS, CPC reiterates the importance of simple hygiene solutions to help restaurants improve staff retention, minimize costs, and provide the maximum guest experience. You can read Marissa's insights in the full article here: ms.spr.ly/6049iegUv

#Shreehospitality catering managementCatering Management courses help students to learn about planning, preparing, and organizing food and beverage services for hotels, resorts, parties, and other events. Catering Management courses offer specialized knowledge of the hospitality sector. Some of the important topics included in Catering Management courses are catering technology, catering management, food and beverage, and culinary.

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

Dealing with slow service complaints - - Restaurant industry is a fast paced industry where a Guest wants the best quality of foods and quick services to be served at the lesser prescribed time failing to which may dissatisfied Guests which further results in loosing them. - Acknowledging the situations promptly are crucial, gracefully approaching the Guests and sincerely apologising them can make them feel heard and moreover that we value their time. - A quick faced restaurant can be successful if the menu has been crafted based on its quick preparation time frame. Same should be communicated well to the Guests to avoid any possible misunderstanding. - Training the colleagues in regards to the planning and anticipation of the operation can help ease flow of the operation. - One needs to anticipate and control the flow of Guests if there is a long waiting going on, no one wants the floor to look messy. The focus should be more on Guests satisfaction rather than revenues which will automatically generated if the Guests are served and satisfied well.

Reducing costs while managing the Restaurant Budgets - - Restaurant industry is considered as one of the booming and ever evolving Industries where every individual associated strives to render impeccably memorable services to their patrons. - Managing a restaurant budget without compromising it's set standard in regards to the quality of food and services and moreover without compromising the Guests experience can help in attaining and retaining more Guests in the long run. - Managing optimum numbers of staff, frequent check and control on wastages, portion size, pricing strategically menu items, operational hours, locally sourced ingredients managing fixed and variable cost of the venue can help collectively in attaining reduced cost.

🚨 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

6 important tips to build a profitable restaurant business ✅ 1. Impressive or by default unimpressive, if its not great, its basic and therefore it sucks 2. Efficient everything. Ensure efficient service. Streamline processes to minimize wait times and maximize guest satisfaction. 3. Keep it simple & Stupid. Simple, Informative Menu: Obvious training, obvious chain of command, obviously where do I pick up my food. Obvious. 4. Cleanliness and Hygiene: Focus on cleanliness and hygiene. Keep dining areas spotless and ensure proper sanitation protocols. 5. Warm Blanket: Offer warmth in your hospitality and how you treat your staff, especially new staff.   6. Feedback and Improvement: Seek feedback and improve. Regularly ask for guest feedback to continually enhance your offerings. Follow for daily restaurant success tips. ✅ #restaurantowner #restaurantsuccess #restaurantcoach #restaurantconsultant #profitablerestaurant #restaurantoperations

Foodservice refers specifically to the preparation, distribution, and serving of food and beverages. Hospitality is a broader concept that encompasses the overall experience of providing services to guests. In many cases, foodservice is a key component of the hospitality industry. For example, a hotel (hospitality) may have multiple restaurants and room service (foodservice) as part of its offerings. The quality of foodservice contributes to the overall hospitality experience.