Hospitality Influencers

Nowadays, customers don't find out about restaurants by just walking on the streets or by word of mouth. 

Creating a menu is far more complicated than many restaurateurs realize. It's a lot more than just listing food and beverage items and sticking a price on it. If you know how to design and engineer a great menu, you can be sure that it will be an excellent sales tool.

Over the past 25 years, I have had several different job roles in the food industry, which have varied in hours, shift patterns and expectation.

Recently, I spent some time in my beloved Spain, in the city of Bilbao in particular. During my stay, I was delighted to see the hotel I had booked did not offer single-use toiletries - I was thrilled. I know for most people this might be a silly thing to get excited about, but when you work in the world of environmentalism, and you see the figures I see in a weekly basis, regarding discarded mini toiletries, this is a big thing.

In one of my previous blogs, I mentioned that the main factor that always influences and encourages consumer patronage is the quality and consistency of a restaurant's food.

Very recently, I was asked to be a judge at an awards ceremony for the hospitality industry. I was delighted and honoured to be part of the judging panel amongst other industry experts.

Client satisfaction in our business is absolutely vital and the common discussion amongst us as sales professionals is the term ‘never losing your tail’, quite simply meaning, never losing sight of what you’ve got.

So, staff turnover - now that is fuel for an argument! Let me tell you how I see it from my side of the pass.

For as far back as I can remember, moving from job role to job role, I have usually had to navigate my life around split shifts.