Improving Food & Beverage Service at a Five Star Grand Hotel
by Alan Lake, professional chef & restaurant consultant- When I was asked by an old friend to join a task […]
Success Story
Success Story
Controlling Operating Costs
By Philip Fakhri, F&B Professional- With over 25 years in the Food and Beverage industry I have worked in hotels, restaurants
Success Story
Beginning to End Solution
By: Simon Cole, Director of Molewood Consulting Our Consultancy was created from many years of experience working in the events,
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Capture the Health-Conscious Customer
By Nancy Kalish, CHC, a healthy menu and product consultant When a family or group of friends goes out to
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Resort and restaurant saved from bankruptcy
By: Adam Ropp, Pacific Northwest Hospitality Consulting After 15+ years helping properties with challenges turn around, the one that I
Success Story
Success with Service Quality and Price
By: John Anderson, Restaurant Consultant My biggest successes when consulting on existing restaurants has always been with the simple concept of
Management Philosophy and Profile
By: Michael LaHara, Hospitality Professional Many years of restaurant management experience, with a proven track record in front and back
Success Story
Finding New Revenue Outlet Opportunities
By: Zhivko Popov, Hospitality Industry Consultant I have over 15 years of experience in the hospitality industry both in the
Success Story
Menu Analysis, Just Do It?
From Chef and Author Michael Bennett Data that Can’t be Interpreted is Useless. This might come as a surprise to
Success Story
The advantage of set-menus or ‘table d’hộte’ and the miracles it can work for your restaurant
By: Roman Herrle, F&B Management Professional During my apprenticeship at a ‘Nouvelle Cuisine’ restaurant I was introduced to the set-menu