A continuación, le indicamos cómo puede sobresalir en las operaciones de alimentos y bebidas para hoteles y resorts.

Changing Food menu according to the generation and type guest nature , the menu designed very well for all generation like kids,youngster's,middle ages, senior citizens menu must be designed under food safety from local authorities and measurable this is the key point 👉

In terms of my personal experience I feel like people management is the most imp factor if you talk about resorts where resources are limited especially in the island 🏝️, Another thing is Recruitment and training most imp back bone of Hotel or Resort if your recruitment is not advanced then your training should be like deep tissue message and practical based

In order to excel in F&B in hotels and resorts, the corporate - general management has to understand that it is an strategic service, that properly managed should help to sell more rooms and more meeting rooms at a higher price. I F&B has no the adequate weight at management level and in the strategic plan of the company and it is not provided of the right resources (management team with not only responsibilities but authority, own budget, equipment, talent etc.) no matter how much yo master the basics, it will not work.

One cannot overemphasize the advantages of having the right systems. A seamless system not only helps the team be more productive but also gives them a sense of pride in their job.

As the PESTEL scenario is constantly evolving and since we experience VUCA time, what we consider the basics (what we were taught at the hotel & catering school) might need to be redefined. Processes might need to be adapted to new consumer behavior, and of course, simplified, robotised, digitised, and automated, not only in the pursuit of consistency, but also to equilibrate the lack of vocation - motivation and training of smaller and less professional workforce.

A tecnologia existe para nos ajudar, mas encontrar um sistema que te ajude na operação não é tarefa fácil. Existem sistemas que são complexos demais e de difícil utilização e muitos colaboradores não conseguem usar corretamente, então, quanto mais você entender da operação, mais detalhes você precisa procurar para que um sistema te atenda melhorar.

Well I go to principal is the foundation of why food and beverage operation establish to begin with so let's start with the foundations which I would like to call at five P s Product People Place Price Positive growth. It's like five in advance of universe five senses of human being when they combine together this foundation can never go wrong with any which way is basically they all the same thank you

I learned the hard way that in F&B, smooth sailing relies on strong systems. I spent ages getting our ordering, inventory, and staff scheduling down to a science. Now, it's like clockwork. Tech has been a game-changer too. We use software to track what sells best, cut down on waste, and keep everything flowing perfectly from supplier to table. It's all about keeping things efficient, costs in check, and guests happy every single time.

At the end of the day in life everyone wants to be apart of something. That is why your staff joins your team. It is always important for you to engage your staff. The more your staff feels apart of something the more they will be engaging and everyone wins.

Equipe engajada e motivada é equipe mais produtiva e feliz, portanto a equipe sempre deve ser envolvida, seja na solução de problemas ou no compartilhamento de conquistas. Todos devem fazer parte das situações que acontecem na empresa.

Creating a positive work environment and valuing employee engagement are pivotal in hospitality. Your advice on fostering motivation through training and recognition is spot on. It's clear that a happy team translates to exceptional guest experiences.

Siempre tener presente que son ellos de primera mano los que reciben el feedback sobre un plato, una carta confusa, un faltante o una falla. Muchas variables son corregibles y que esa información llegue o no a nosotros, depende de si el personal viene a "cumplir con su jornada" o si se siente "parte de un equipo". Motivarlos, brindarles el espacio correspondiente y el clima laboral adecuado,, involucrarlos en las decisiones es un camino de mutuo beneficio. Preocupense por ellos, por sus familias, por sus aspiraciones, pero más aun por sus problemas. Háganlo de manera personal, mano a mano. El redito será enorme.

Engaging staff in the food and beverage sector. Let’s take for instance, The waiting staff, it’s essential that this category of staff experience what they serve to the guest. During briefing, the supervisor or team leader should incorporate food and beverage tasting to staff. This better gives the staff an idea on how to properly sell a menu. A waiting staff should have high menu knowledge and this includes the palate of the food.

O cardápio precisa ser renovado com frequência, a utilização de alimentos de acordo com a safra proporcionam uma cardápio mais fresco e mais barato inclusive, pois alimentos que estão na estação, costumam ser mais baratos e de melhor qualidade, além disso, promova alimentos da sua região e avalie o seu cardápio por meio da engenharia de cardápio (menu engenharia).

Staying ahead in the hospitality industry means embracing innovation, especially in food and beverage. Your insights on blending culinary trends with brand identity and seasonal ingredients are inspiring. It's clear how crucial a dynamic menu is for keeping guests excited and engaged.

Menos es más. Quieres innovar? oblígate a recortar la carta. Recorta ese plato que está por cariño, aquel otro que sobrevive por preferido... Minimiza la carta. Descubrirás que es un enorme desafío que te obliga a seleccionar, optimizar, repensar, actualizar. Cuando lo hayas logrado, repiénsala por temporadas. Notaras que facilitas las decisiones del comensal, la elecciones de favoritos por parte de ellos, optimizas los tiempos de decisión y ocupación de mesas, el servicio de tu staff, y fidelizas.

Necessity is the mother of invention and it's very important you have to be different from the competitors and every time you have to give something better then before or need to be persistent on your best products quality and presentation.

I have learned the art of listening more to the guests when taking feedback and noting them down. This feedbacks combined with quarterly sales mix analysis helps alot when it comes to menu engineering. A well curated and researched menu is a powerful tool to have when it comes to attracting more guests and increasing sales

That's true recognition, recommendation, taking feedback and opening for out of menu requests is very imp in this competitive world

Listening and being open to Feedback is a key to bettering yourself and your business. Everything we do in Food and Beverage good or bad is a learning moment. The more you perspective you take in and step back and open your eyes to it you will notice all the things that you are missing out and adapt for the better

It is very important nowadays to engage with our guests good and bad reviews and take it serious, it can be a very good study factor to know if we are doing something the wrong way or unsuccessfully.

Receiving any form of feedback is key to any successful business. Listening more and talking less is a key aspect of learning. Therefore, this is the best gift a guest can give to us because we get to learn more about newest trends around us and also about our competitors. When feedback is taken with a positive mindset, it is indeed a powerful tool to strengthen and better food and beverage operations.

Making money in F&B isn't just about selling food, it's about being smart about it. I use menu engineering to showcase our most profitable dishes, and design deals that tempt guests to try something extra. We've also had success with special packages that combine meals with other hotel experiences. The key is to track what sells and what doesn't, then adapt our offerings to keep guests happy and the bottom line healthy.

Maximizing revenue in food and beverage operations is key to success, and your advice on strategic menu engineering and promotions is spot on. Pairing dining with other hotel services is a brilliant way to enhance guest experience and profitability.

With all that being said. Watch out for small things that can build up cost wise. Things like salt , frying oil, detergents used...etc