Jessie Law’s Post

How Belmond Luxury Brand is Stepping Up Their Game in the Realm of Zero Free Beverages at their Caribbean Properties... Over the past couple of weeks, I have been combing the Caribbean in search of quality non-alcoholic beverages.  And let me tell you, these properties did not disappoint! 🍹 La Samanna, A Belmond Hotel - located in St. Martin - mocktails focused on fresh, local ingredients, Heineken 0, Martini Nolo Floreale, and they are still adding to the menu! Oh and the property? Stunning! 🍹 Cap Juluca, A Belmond Hotel - located in Anguilla, this property believes in encouraging mindful drinking and credits the warmth of their staff and the island’s culture to upholding this belief.  Heineken 0, sparkling cider, and a list of quality mocktails.  They are continuing to develop more non-alcoholic offerings.  And this property is pure luxury🙌 🍹 Maroma, A Belmond Hotel - this Riviera Maya resort has been the epitome of luxury for years! Their cocktail concept is focused on the awareness of alcohol consumption and offers non alcoholic beverages and low alcohol cocktails (ABV). Heineken 0 and Martinelli as a sparkling option. With the awareness of Mindful Drinking on the rise, many resorts and hotel brands are realizing the need for quality non-alcoholic options for their guests.  It’s apparent that Belmond has their clientele in mind who are looking for an alcohol free experience❤️ 1000 Mile Travel Group Virtuoso Travel #alcoholfreetravel

Don’t make me do maths to relax. Recently we booked a little getaway at a spa hotel. It was between a couple we could go to that hit the brief. The one that won it? The one that didn’t make me have to work out which offer was “better value”, because one had labelled how much the included dinner would be worth. The options were: Hotel A Bed. Breakfast, Dinner (up to £xx per head) (I get it, transparency helps it feel more tangible) Hotel B Bed, Breakfast, Dinner (with menu chosen by chef) (I trust that the chef and the hotel won’t let us run riot and choose all the most expensive things, there will be a curated menu). This is where copy and messaging is so important, because it’s not about one being better value, it’s that I trust a business to guide us in the direction that my hard-earned will buy me when I’m there. Maybe I’m alone in this. And maybe these are words from someone who’s very aware of being in relax-deficit… 😅

The Accidental Hotelier – Location, Location, Location, Even Within the Hotel In a hotel, the breakfast area can be located almost anywhere. However, if the same venue is open for lunch and dinner, it must be positioned in the highest traffic area of the hotel, where guests can see the activity and be drawn in. For a Chinese restaurant, where weddings are a key source of income, it’s essential that the entrance exudes grandeur, and the wedding experience is unforgettable. Therefore, a large Chinese restaurant should be prominently and visibly located, offering a grand sense of arrival. When it comes to Western cuisine like Italian or French, visibility is crucial. These restaurants need to be in a presentable neighborhood with street traffic, or in the case of a shopping center, where walk-by traffic is high. Western restaurants are often trendier, and generating buzz is key to attracting customers. From my observations of well-known restaurants in Western cities, I’ve noted that seating around 50 guests is optimal. A single chef-owner can manage this number, ensuring both quality and precise timing for a delightful dining experience. While researching different types of restaurants, I became intrigued by the success of Japanese restaurants, which often thrive in tucked-away locations. I realized that in major Japanese cities, where rent is high, these restaurants often occupy hidden corners or below-street-level spaces where rent is cheaper. Additionally, Japanese cuisine, especially sushi and sashimi, isn’t driven by trends. Consistency is what builds a loyal clientele, and they’ll remember the location no matter how inconspicuous it may be. Strategic Lesson Learned: If the neighborhood surrounding the hotel cannot generate the traffic needed to sustain the restaurant, that restaurant will inevitably lose money. Strategic Question: Can the restaurant being planned for the hotel thrive on its own, independent of the hotel? If the answer is “yes,” then proceed.

When considering staff appearance, it is important to acknowledge that one's overall demeanor and behavior are also integral aspects. Actions such as placing hands in pockets, crossing arms, consuming food or beverages, chewing gum, excessive yawning or engaging in personal conversations within view of guests can significantly influence the perception of professionalism. It is vital to keep in mind that staff members are consistently in the spotlight, even from a distance. Therefore, maintaining a consistently polished and respectful demeanor is essential to uphold the high standards of service we strive to deliver. Photo: Michelle and Cherise of Sandy Lane Hotel #ForbesTravelGuide #hospitality #hospitalityindustry #hotels #hotelsandresorts #hotelindustry #serviceexcellence #servicematters

Is hotel F&B dying a slow death? 💀 With so many fantastic standalone restaurants popping up, hotel dining seems to be falling behind. Why? One word: speed. After a chat with an executive chef, we both agreed—introducing a new dish in a hotel can feel like trying to run a marathon with your shoelaces tied. From layers of approvals to endless meetings, even ordering new cutlery can take ages! Meanwhile, independent restaurants are out there, switching up their menus, revamping décor, and adjusting to trends at lightning speed. They’ve got the flexibility that hotel outlets are missing out on. The world is moving fast, and hotel F&B teams need to catch up. It’s time to shake things up, and let creativity—and decisions, flow faster. #Restaurants #Food #Dubai #Hospitality #Hoteliers #UAE #Tourism

I am starting to see hoteliers think differently about F&B But there is one problem, And I am on a mission to help. Hoteliers and restauranteurs think differently and you can tell. This is why a restaurant in a hotel And a restaurant on the high street is so different. See why 👇🏼 💭 Hoteliers Have rooms as a safety net for profit Dilute concepts to satisfy ‘brand standards’ Create spaces that are functional Play global playlists 💭 Restauranteurs Need to make a profit to survive Continually innovate to stay ahead of the curve Create spaces that elevate the brand Create and update playlists that enhance the concept So, When you look at the offer in your hotel, Do you want to be… A hotelier doing restaurants? Or A restauranteur creating great dining experiences? If you prefer the latter, We are currently working with hoteliers to follow this exact mindset Let’s connect and elevate your F&B together Find me on my profile Scot Turner, reach out and let’s chat! #innovation #thinkdifferently2024 #hospitality #hotels

Why are 4 & 5 star hotels going crazy for NOVA CHEF? A lot can happen in a year. In 1 year, England had 3 prime ministers. In a year a child can grow from birth to taking their first step. And in the past year London-based NOVA CHEF went from launching to revolutionising the hospitality food sector. What started out as a solution that allowed chef Sergey Men to optimize his Michelin-guide recognised restaurant Bisushima, grew into a solution that is actively being sought out by 4 & 5-star hotels, as it is the perfect fit to the problem most experienced in the hospitality sector namely the cost and availability of chefs. Please see full article via the following the link: https://lnkd.in/emYKRzja #Novachef #Hospitalitysector #Bisushima #Fourstarhotels #Fivestarhotels #Hotels #Restaurants #Hospitality #Warmwelcomemagazine

IN DEPTH: Elevating the hotel coffee experience with Difference Coffee https://lnkd.in/e4f527VN

When you run a kitchen, no matter how crazy and chaotic it gets, you have to be the calm one. You cannot show any sign of fear - the guests pick up on it. The beauty of this kitchen, though, is that everybody helps everybody. Chef life be like at Radisson Hotel Group . . . . #chef #cheflife #chefmode #chefjobs #hotelier #hotels #hotelandmanagement #food #foodblogger #foodporn #foodvideo #RHG #radisson #blu #resort #goa #luxury #passion #foodblog #instachef #instablog #magazine #coverpage #awardee #chefjk

 "Creating Memorable Guest Experiences: It's All in the Details" Paying attention to small details can greatly improve a guest's experience by making them feel valued and cared for. Hotels, for example, that leave personalized welcome notes or gifts in their guests' rooms foster a welcoming and memorable environment. Companies like Ritz-Carlton are known for their exceptional attention to detail, such as remembering guests' preferences for room amenities or offering personalized services like monogrammed pillowcases. Similarly, in the hospitality industry, restaurants that prioritize small details such as ambient lighting, table settings, and personalized service improve the overall dining experience. Michelin-starred restaurants, such as California's The French Laundry, meticulously curate every aspect of the dining experience, from dish presentation to tableware selection, to ensure that guests have an unforgettable culinary journey. Overall, by paying attention to small details, businesses can elevate ordinary interactions into extraordinary experiences that guests will remember long after their visit, fostering customer loyalty and positive word-of-mouth. Sara Harrel HOTEL752 #Hospitalityindustry #guests #Hotels #details #Wordofmouth