<?xml version="1.0" encoding="UTF-8"?><rss version="2.0" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:wfw="http://wellformedweb.org/CommentAPI/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:sy="http://purl.org/rss/1.0/modules/syndication/" xmlns:slash="http://purl.org/rss/1.0/modules/slash/" > <channel> <title>Hotel Mogel</title> <atom:link href="https://www.hotelmogel.com/tag/hotel-fb/feed/" rel="self" type="application/rss+xml" /> <link>https://www.hotelmogel.com/tag/hotel-fb/</link> <description>Strategic Consulting for Hotels and Hospitality Technology Companies</description> <lastBuildDate>Thu, 04 May 2017 13:23:24 +0000</lastBuildDate> <language>en-US</language> <sy:updatePeriod> hourly </sy:updatePeriod> <sy:updateFrequency> 1 </sy:updateFrequency> <generator>https://wordpress.org/?v=6.7.1</generator> <item> <title>Develop Your Food Stories</title> <link>https://www.hotelmogel.com/develop-food-stories/</link> <dc:creator><![CDATA[Larry]]></dc:creator> <pubDate>Fri, 03 Oct 2014 15:01:20 +0000</pubDate> <category><![CDATA[Food & Beverage]]></category> <category><![CDATA[hospitality blog]]></category> <category><![CDATA[hotel blog]]></category> <category><![CDATA[hotel f&B]]></category> <category><![CDATA[hotel food and beverage]]></category> <guid isPermaLink="false">https://hotelmogel.com/?p=2085</guid> <description><![CDATA[<p><img src="https://www.hotelmogel.com/wp-content/uploads/2014/10/490067865.jpg" class="attachment-md_post_thumb_large size-md_post_thumb_large wp-post-image" alt="" decoding="async" srcset="https://www.hotelmogel.com/wp-content/uploads/2014/10/490067865.jpg 2122w, https://www.hotelmogel.com/wp-content/uploads/2014/10/490067865-768x512.jpg 768w, https://www.hotelmogel.com/wp-content/uploads/2014/10/490067865-630x420.jpg 630w" sizes="(max-width: 2122px) 100vw, 2122px" /></p>Food is by far one of the best ways to differentiate your property and make a lasting impression with guests. Why? For one, eating involves a range of senses — taste, smell, sight, touch and, if you count the hustle-bustle of a lively ambiance, sound. It’s this activation of so many senses that primes our emotions and signals our memory centers to start taking notes. Plus, there’s the emotional transference effect — good times at a restaurant reflect kindly on the parent property. Finally, there are so many ways to stand out and deliver a unique experience in F&B in a much cheaper capacity than, say, renovating the lobby or refurnishing the guestrooms. You can accomplish this through unique cuisine or beverage choices, exceptional presentation, chic décor or the creation of a highly social atmosphere. It’s this last point that can also help you generate cross-traffic with the actual hotel; making your lobby bar or restaurant the town’s hotspot will in turn bestow your guestrooms with an aura of popularity and allow you to command a slightly elevated ADR. For these reasons, upgrading your F&B experience should be a top priority. And to clarify, you should aim to develop the overall narrative told by your dining experience — it isn’t just the food, but everything leading up to and surrounding the meal, so much so that the sum is greater than all the parts. If you think about what makes a story great, then that should be your starting point for figuring out the best way to your boost F&B program. Good stories have specificity, variety and theme. Here are some tips to elucidate what you can do: <strong>1. Pictures.</strong> Taking photos of one’s meal isn’t solely reserved for foodies. There’s a little gourmand in each and every one of us. Pictures help jog the memory long after the fact, and they are great for sharing with friends, whether in person or online. In order to get your food noticed, you need to have creative presentation both in layout and ingredients used (my advice: lots of color). But think beyond food. Is your restaurant décor photo-friendly? Is the lighting conducive to taking snapshots? Do you have any fun knickknacks on the table? Anything else worthy of a photograph? <strong>2. Ingredient selection</strong> Each component of a meal tells a certain portion of the overall story, and it’s important to express the detail surrounding each part. For instance, if you are serving steak on the menu, where exactly did that beef come from, and why did you select that particular cut? Have you partnered with any local, regional or certified organic farms worth mentioning? Along these lines, you might also consider substituting ordinary ingredients with similar but far more esoteric fare — obscure mushroom varieties or replacing lettuce with kohlrabi, for instance. How about cheeses? There are so many eclectic varieties outside of cheddar and mozzarella to get the mind thinking, even if it’s only for a split second. If you serve pasta, what stands out more: having a server walk around offering freshly shaved parmesan or another lesser-known firm cheese like pecorino or manchego? <strong>3. Menu as storybook</strong> Many restaurants treat menus as a means to an end — that is, displaying what’s offered in clear lettering and that’s all. But what if the menu was something more? What if the meal options were exhibited in more of an infographic arrangement? In this sense, you could have the actual menu items as bolded slug lines with a short paragraph below outlining why the chef chose this particular dish as well as any unique aspects of the preparation, with thematically appropriate images placed artfully throughout, of course. <strong>4. Staff as storytellers</strong> I can’t stress enough how important it is to have knowledgeable and expressive servers and managers. After all, what is a story if there’s no one articulate enough to convey the proper timbre and gravitas to an audience? You definitely need to hire charismatic individuals, but part of this can come from “menu confidence” via proper training. The question to end all questions in this regard occurs when a patron asks, “What you do recommend?” This can be a tremendous launch pad for your frontline staffers to demonstrate the true value of your restaurant’s dining experience and fill in the blanks. These four broad suggestions barely touch the surface as to what you can do. The key is creating talking points and unique differentiators so your dining experience is not exactly like any other place around. My final suggestion is that you get out there and learn from the world. Visit restaurants of all cuisine types and price ranges, and observe what makes each exceptional — or not exceptional, which is in itself a valuable exercise. Learn from everywhere, and I guarantee good things will come. (Article published by Larry Mogelonsky in <a href="http://www.hotelsmag.com/Industry/Blogs/Details/52628" target="_blank" rel="noopener noreferrer">HOTELSmag</a> on September 22, 2014)]]></description> <content:encoded><![CDATA[<p><img src="https://www.hotelmogel.com/wp-content/uploads/2014/10/490067865.jpg" class="attachment-md_post_thumb_large size-md_post_thumb_large wp-post-image" alt="" decoding="async" srcset="https://www.hotelmogel.com/wp-content/uploads/2014/10/490067865.jpg 2122w, https://www.hotelmogel.com/wp-content/uploads/2014/10/490067865-768x512.jpg 768w, https://www.hotelmogel.com/wp-content/uploads/2014/10/490067865-630x420.jpg 630w" sizes="(max-width: 2122px) 100vw, 2122px" /></p>Food is by far one of the best ways to differentiate your property and make a lasting impression with guests. Why? For one, eating involves a range of senses — taste, smell, sight, touch and, if you count the hustle-bustle of a lively ambiance, sound. It’s this activation of so many senses that primes our emotions and signals our memory centers to start taking notes. Plus, there’s the emotional transference effect — good times at a restaurant reflect kindly on the parent property. Finally, there are so many ways to stand out and deliver a unique experience in F&B in a much cheaper capacity than, say, renovating the lobby or refurnishing the guestrooms. You can accomplish this through unique cuisine or beverage choices, exceptional presentation, chic décor or the creation of a highly social atmosphere. It’s this last point that can also help you generate cross-traffic with the actual hotel; making your lobby bar or restaurant the town’s hotspot will in turn bestow your guestrooms with an aura of popularity and allow you to command a slightly elevated ADR. For these reasons, upgrading your F&B experience should be a top priority. And to clarify, you should aim to develop the overall narrative told by your dining experience — it isn’t just the food, but everything leading up to and surrounding the meal, so much so that the sum is greater than all the parts. If you think about what makes a story great, then that should be your starting point for figuring out the best way to your boost F&B program. Good stories have specificity, variety and theme. Here are some tips to elucidate what you can do: <strong>1. Pictures.</strong> Taking photos of one’s meal isn’t solely reserved for foodies. There’s a little gourmand in each and every one of us. Pictures help jog the memory long after the fact, and they are great for sharing with friends, whether in person or online. In order to get your food noticed, you need to have creative presentation both in layout and ingredients used (my advice: lots of color). But think beyond food. Is your restaurant décor photo-friendly? Is the lighting conducive to taking snapshots? Do you have any fun knickknacks on the table? Anything else worthy of a photograph? <strong>2. Ingredient selection</strong> Each component of a meal tells a certain portion of the overall story, and it’s important to express the detail surrounding each part. For instance, if you are serving steak on the menu, where exactly did that beef come from, and why did you select that particular cut? Have you partnered with any local, regional or certified organic farms worth mentioning? Along these lines, you might also consider substituting ordinary ingredients with similar but far more esoteric fare — obscure mushroom varieties or replacing lettuce with kohlrabi, for instance. How about cheeses? There are so many eclectic varieties outside of cheddar and mozzarella to get the mind thinking, even if it’s only for a split second. If you serve pasta, what stands out more: having a server walk around offering freshly shaved parmesan or another lesser-known firm cheese like pecorino or manchego? <strong>3. Menu as storybook</strong> Many restaurants treat menus as a means to an end — that is, displaying what’s offered in clear lettering and that’s all. But what if the menu was something more? What if the meal options were exhibited in more of an infographic arrangement? In this sense, you could have the actual menu items as bolded slug lines with a short paragraph below outlining why the chef chose this particular dish as well as any unique aspects of the preparation, with thematically appropriate images placed artfully throughout, of course. <strong>4. Staff as storytellers</strong> I can’t stress enough how important it is to have knowledgeable and expressive servers and managers. After all, what is a story if there’s no one articulate enough to convey the proper timbre and gravitas to an audience? You definitely need to hire charismatic individuals, but part of this can come from “menu confidence” via proper training. The question to end all questions in this regard occurs when a patron asks, “What you do recommend?” This can be a tremendous launch pad for your frontline staffers to demonstrate the true value of your restaurant’s dining experience and fill in the blanks. These four broad suggestions barely touch the surface as to what you can do. The key is creating talking points and unique differentiators so your dining experience is not exactly like any other place around. My final suggestion is that you get out there and learn from the world. Visit restaurants of all cuisine types and price ranges, and observe what makes each exceptional — or not exceptional, which is in itself a valuable exercise. Learn from everywhere, and I guarantee good things will come. (Article published by Larry Mogelonsky in <a href="http://www.hotelsmag.com/Industry/Blogs/Details/52628" target="_blank" rel="noopener noreferrer">HOTELSmag</a> on September 22, 2014)]]></content:encoded> </item> <item> <title>When F&B Becomes B&F</title> <link>https://www.hotelmogel.com/fb-becomes-bf/</link> <dc:creator><![CDATA[Larry]]></dc:creator> <pubDate>Tue, 03 Dec 2013 20:57:22 +0000</pubDate> <category><![CDATA[Food & Beverage]]></category> <category><![CDATA[Daniel Bruce]]></category> <category><![CDATA[hospitality f&b]]></category> <category><![CDATA[hotel f&B]]></category> <guid isPermaLink="false">https://hotelmogel.com/?p=1628</guid> <description><![CDATA[<p><img src="https://www.hotelmogel.com/wp-content/uploads/2013/12/webst15499.jpg" class="attachment-md_post_thumb_large size-md_post_thumb_large wp-post-image" alt="" decoding="async" /></p>Every time you think you have seen everything in restaurants, an enterprising chef finds a way to break the mold. Daniel Bruce, executive chef at Meritage in the Boston Harbor Hotel, is one of those innovative chefs who not only understands food, but wine as well. An admitted oenophile, Chef Bruce has turned the restaurant’s menu upside down, segmenting his menu into six distinct categories based upon the best wine to pair with the selections. After all, the word “meritage” is used in wine circles to denote a blend of different varietals. There are six menu segments, three categories based on white wine and three on red. Within each category, there are four selections designed to complement that specific style of wine. There is no such thing as an appetizer or main, as each of the items is available in small or large size. This allows the customer to order, for example, three smaller dishes rather than a traditional appetizer and main combination. Prices are reasonable for the premium segment; small-dish pricing is half large size. As a result, price no longer becomes a factor in making a selection. The restaurant itself serves as a backdrop to this unique dining experience. Food offered was expertly presented. The medleys of proteins and vegetables or carbohydrates were exquisite. I’ll also add that service was flawless — a big plus. Desserts, too, were presented in the five primary flavors found in sweet wines from around the world: citrus, white fruit, red fruit, nuts or chocolate. Each dessert plate offers two options based on the same theme. The wine list is extensive, but not overly expensive. For consistency with the menu, the wines offered by the glass are also arranged in the same six categories for the primary menu, and five different categories with dessert. According to Chef Bruce, “My wine- and food-pairing philosophy is carried over from the Boston Wine Festival. It is critical that the ingredients, techniques and the dishes enhance — but never overwhelm — the wines. I consider specific characteristics such as weight, body, acidity, flavors and balance of each wine to create the synergistic wine and food experience. I make it a point not to focus solely on the varietal, but on the characteristics of the individual wine. Just as flavor profiles for each category are distinctive, so must the ingredients follow suit. It is an unusual way of producing a menu, but it is what has defined Meritage, and customers remember us for it.” (Article published by Larry Mogelonsky in <a href="http://www.hotelsmag.com/Industry/Blogs/Details/45673" target="_blank" rel="noopener noreferrer">HOTELSmag</a> on November 19, 2013)]]></description> <content:encoded><![CDATA[<p><img src="https://www.hotelmogel.com/wp-content/uploads/2013/12/webst15499.jpg" class="attachment-md_post_thumb_large size-md_post_thumb_large wp-post-image" alt="" decoding="async" /></p>Every time you think you have seen everything in restaurants, an enterprising chef finds a way to break the mold. Daniel Bruce, executive chef at Meritage in the Boston Harbor Hotel, is one of those innovative chefs who not only understands food, but wine as well. An admitted oenophile, Chef Bruce has turned the restaurant’s menu upside down, segmenting his menu into six distinct categories based upon the best wine to pair with the selections. After all, the word “meritage” is used in wine circles to denote a blend of different varietals. There are six menu segments, three categories based on white wine and three on red. Within each category, there are four selections designed to complement that specific style of wine. There is no such thing as an appetizer or main, as each of the items is available in small or large size. This allows the customer to order, for example, three smaller dishes rather than a traditional appetizer and main combination. Prices are reasonable for the premium segment; small-dish pricing is half large size. As a result, price no longer becomes a factor in making a selection. The restaurant itself serves as a backdrop to this unique dining experience. Food offered was expertly presented. The medleys of proteins and vegetables or carbohydrates were exquisite. I’ll also add that service was flawless — a big plus. Desserts, too, were presented in the five primary flavors found in sweet wines from around the world: citrus, white fruit, red fruit, nuts or chocolate. Each dessert plate offers two options based on the same theme. The wine list is extensive, but not overly expensive. For consistency with the menu, the wines offered by the glass are also arranged in the same six categories for the primary menu, and five different categories with dessert. According to Chef Bruce, “My wine- and food-pairing philosophy is carried over from the Boston Wine Festival. It is critical that the ingredients, techniques and the dishes enhance — but never overwhelm — the wines. I consider specific characteristics such as weight, body, acidity, flavors and balance of each wine to create the synergistic wine and food experience. I make it a point not to focus solely on the varietal, but on the characteristics of the individual wine. Just as flavor profiles for each category are distinctive, so must the ingredients follow suit. It is an unusual way of producing a menu, but it is what has defined Meritage, and customers remember us for it.” (Article published by Larry Mogelonsky in <a href="http://www.hotelsmag.com/Industry/Blogs/Details/45673" target="_blank" rel="noopener noreferrer">HOTELSmag</a> on November 19, 2013)]]></content:encoded> </item> <item> <title>10 Cost-Effective Ways to Invigorate Your F&B</title> <link>https://www.hotelmogel.com/10-cost-effective-ways-invigorate-fb/</link> <dc:creator><![CDATA[Larry]]></dc:creator> <pubDate>Thu, 24 Oct 2013 20:56:52 +0000</pubDate> <category><![CDATA[Food & Beverage]]></category> <category><![CDATA[food and beverage service]]></category> <category><![CDATA[hospitality service]]></category> <category><![CDATA[hotel f&B]]></category> <category><![CDATA[hotel food and beverage]]></category> <guid isPermaLink="false">https://hotelmogel.com/?p=1539</guid> <description><![CDATA[<p><img src="https://www.hotelmogel.com/wp-content/uploads/2013/10/87778579.jpg" class="attachment-md_post_thumb_large size-md_post_thumb_large wp-post-image" alt="" decoding="async" srcset="https://www.hotelmogel.com/wp-content/uploads/2013/10/87778579.jpg 724w, https://www.hotelmogel.com/wp-content/uploads/2013/10/87778579-630x420.jpg 630w" sizes="(max-width: 724px) 100vw, 724px" /></p>Years ago, my sister wrote a book entitled, “Everybody Eats.” While not particularly useful for the average hotelier, the title stuck with me. We spend an inordinate amount of time discussing spas, fitness centers, golf courses and other peripheral components to the hotel/resort complex. Yet, no single facet of your operation is likely to enhance your business more than great food. Based upon my experiences, here are ten cost-effective ways to improve your F&B product. True, these may require operational changes or some new suppliers. But, by shaking up this department, you just might get some improved revenue and enhanced loyalty. <strong>1. Coffee is king.</strong> Call in some local suppliers and see if you can get a local roaster to prepare beans for you, because nothing beats the taste of a fresh roast. Train your staff on how to properly make coffee. Review your brewing equipment to ensure it is delivering the correct temperature and brew times. Very few pratfalls can spoil a breakfast or conference more than bad or cheap coffee. <strong>2. Learn how to make and serve tea the British way.</strong> As a direct counterpart to good coffee comes the imperative for high-quality, well prepared teas. Take those small metal pots designed to hold tepid water and throw them in the trash. Tea has to be brewed. The guest should not do the work themselves, even if all that’s required is dropping a tea bag in lukewarm water. Get some real tea blends, and educate your staff on all the difference tastes, aromas and effects. <strong>3. Evaluate your wine list with an eye towards local vineyards.</strong> Most guests will want to try good regional wines to complete their authentic local experience. Showcase one or two vineyards with good vertical selections. Include these wines with your other by-the-glass offerings, too. <strong>4. No Coke, no Pepsi, so what?</strong> Maybe it’s just me, but I’m noticing a trend where all my friends have slowly weaned themselves off traditional soft drinks — too many refined sugars — opting instead for flavored mineral waters. That makes me wonder if your non-alcoholic drink revenues could not be bolstered by adding these nouveau chic products; they’re not categorized as “pop” nor as bottled water, but are in another class between the two. <strong>5. Consider artisanal breadsticks.</strong> I’ve noticed that the breadsticks always seem to go first when served in a breadbasket full of assorted wheat stuffs. When asking my friends, the majority believe that they have fewer calories. Whether this is true or not, commercial (or locally created) breadsticks are an easy way to enhance your breadbasket without creating added complexity. And there are brands that deliver a plethora of tasty flavors to offer a little bit of variety to this table starter. <strong>6. Fried chicken is making a comeback.</strong> At several high-end restaurants I have noticed fried chicken has been added to the menu, often as a daily special. Each time I’ve tried this soul food at a premier eatery, the taste is sensational and an undisputed cut above fast-food equivalents (with none of the post-meal queasy lethargy either). Asking the managers, they’ve confided that it is their most popular and profitable dish. What’s holding them back from offering it every day? (Answer: their executive chefs don't want their restaurants to be considered “fried chicken joints.”) <strong>7. Fries are not to be taken lightly.</strong> I am not going to get into the pros/cons of offering fries on a menu. For many restaurants, they are critical. But if you serve them, please prepare them properly. There is no excuse for soggy, tasteless spuds. Check your fryers, your oil and your team. Look at options: sweet potato fries, wedges, shoestring fires, curly fries or pre-seasoned fries. There is no reason for them to be boring, or if they are, give each table some interesting dipping sauces besides vinegar, ketchup and mustard. <strong>8. Surprise me.</strong> Give a guest a little extra for free. Often called an “amuse bouche” (French for surprising the mouth), this pre-appetizer morsel is a way of the chef saying welcome. The cost is minimal, and the guest will feel immediate value. In addition, consider your patrons who enter your abode so hungry they are angry (“hangry” being the apt portmanteau). To them, the wait time before the arrival of appetizers or mains is much more likely to be considered an excruciating ordeal and a poor reflection on your restaurant’s service levels. Give them an amuse bouche and watch these types of complaints evaporate. <strong>9. Get the temperature right.</strong> Hot soups should be hot, not tepid. Ice cream should be ice cold. Improving processes and training should help to ensure your chef’s creations can be effectively delivered to the customer in the manner in which they were designed to be consumed. <strong>10. Shake up your menu with daily specials.</strong> Just as supermarkets review shelf turns on products, so too should you look at your menu and drop the losers. They may be your chef’s favorites, but if they are not selling, they’re window dressing. Make room for daily specials, and monitor your successes. Consider your specials as the testing ground of new draft picks for your regular menu. (Article published by Larry Mogelonsky in <a href="http://www.hotelsmag.com/Industry/Blogs/Details/45211" target="_blank" rel="noopener noreferrer">HOTELSmag</a> on October 14, 2013)]]></description> <content:encoded><![CDATA[<p><img src="https://www.hotelmogel.com/wp-content/uploads/2013/10/87778579.jpg" class="attachment-md_post_thumb_large size-md_post_thumb_large wp-post-image" alt="" decoding="async" srcset="https://www.hotelmogel.com/wp-content/uploads/2013/10/87778579.jpg 724w, https://www.hotelmogel.com/wp-content/uploads/2013/10/87778579-630x420.jpg 630w" sizes="(max-width: 724px) 100vw, 724px" /></p>Years ago, my sister wrote a book entitled, “Everybody Eats.” While not particularly useful for the average hotelier, the title stuck with me. We spend an inordinate amount of time discussing spas, fitness centers, golf courses and other peripheral components to the hotel/resort complex. Yet, no single facet of your operation is likely to enhance your business more than great food. Based upon my experiences, here are ten cost-effective ways to improve your F&B product. True, these may require operational changes or some new suppliers. But, by shaking up this department, you just might get some improved revenue and enhanced loyalty. <strong>1. Coffee is king.</strong> Call in some local suppliers and see if you can get a local roaster to prepare beans for you, because nothing beats the taste of a fresh roast. Train your staff on how to properly make coffee. Review your brewing equipment to ensure it is delivering the correct temperature and brew times. Very few pratfalls can spoil a breakfast or conference more than bad or cheap coffee. <strong>2. Learn how to make and serve tea the British way.</strong> As a direct counterpart to good coffee comes the imperative for high-quality, well prepared teas. Take those small metal pots designed to hold tepid water and throw them in the trash. Tea has to be brewed. The guest should not do the work themselves, even if all that’s required is dropping a tea bag in lukewarm water. Get some real tea blends, and educate your staff on all the difference tastes, aromas and effects. <strong>3. Evaluate your wine list with an eye towards local vineyards.</strong> Most guests will want to try good regional wines to complete their authentic local experience. Showcase one or two vineyards with good vertical selections. Include these wines with your other by-the-glass offerings, too. <strong>4. No Coke, no Pepsi, so what?</strong> Maybe it’s just me, but I’m noticing a trend where all my friends have slowly weaned themselves off traditional soft drinks — too many refined sugars — opting instead for flavored mineral waters. That makes me wonder if your non-alcoholic drink revenues could not be bolstered by adding these nouveau chic products; they’re not categorized as “pop” nor as bottled water, but are in another class between the two. <strong>5. Consider artisanal breadsticks.</strong> I’ve noticed that the breadsticks always seem to go first when served in a breadbasket full of assorted wheat stuffs. When asking my friends, the majority believe that they have fewer calories. Whether this is true or not, commercial (or locally created) breadsticks are an easy way to enhance your breadbasket without creating added complexity. And there are brands that deliver a plethora of tasty flavors to offer a little bit of variety to this table starter. <strong>6. Fried chicken is making a comeback.</strong> At several high-end restaurants I have noticed fried chicken has been added to the menu, often as a daily special. Each time I’ve tried this soul food at a premier eatery, the taste is sensational and an undisputed cut above fast-food equivalents (with none of the post-meal queasy lethargy either). Asking the managers, they’ve confided that it is their most popular and profitable dish. What’s holding them back from offering it every day? (Answer: their executive chefs don't want their restaurants to be considered “fried chicken joints.”) <strong>7. Fries are not to be taken lightly.</strong> I am not going to get into the pros/cons of offering fries on a menu. For many restaurants, they are critical. But if you serve them, please prepare them properly. There is no excuse for soggy, tasteless spuds. Check your fryers, your oil and your team. Look at options: sweet potato fries, wedges, shoestring fires, curly fries or pre-seasoned fries. There is no reason for them to be boring, or if they are, give each table some interesting dipping sauces besides vinegar, ketchup and mustard. <strong>8. Surprise me.</strong> Give a guest a little extra for free. Often called an “amuse bouche” (French for surprising the mouth), this pre-appetizer morsel is a way of the chef saying welcome. The cost is minimal, and the guest will feel immediate value. In addition, consider your patrons who enter your abode so hungry they are angry (“hangry” being the apt portmanteau). To them, the wait time before the arrival of appetizers or mains is much more likely to be considered an excruciating ordeal and a poor reflection on your restaurant’s service levels. Give them an amuse bouche and watch these types of complaints evaporate. <strong>9. Get the temperature right.</strong> Hot soups should be hot, not tepid. Ice cream should be ice cold. Improving processes and training should help to ensure your chef’s creations can be effectively delivered to the customer in the manner in which they were designed to be consumed. <strong>10. Shake up your menu with daily specials.</strong> Just as supermarkets review shelf turns on products, so too should you look at your menu and drop the losers. They may be your chef’s favorites, but if they are not selling, they’re window dressing. Make room for daily specials, and monitor your successes. Consider your specials as the testing ground of new draft picks for your regular menu. (Article published by Larry Mogelonsky in <a href="http://www.hotelsmag.com/Industry/Blogs/Details/45211" target="_blank" rel="noopener noreferrer">HOTELSmag</a> on October 14, 2013)]]></content:encoded> </item> </channel> </rss>