Nestlé Nespresso SA’s Post

At Zaitoon Restaurant and Grill, India | Qatar, introducing Today's Special isn't just about adding another dish to our menu—it reflects our deep-rooted belief in the power of innovation and the joy of culinary exploration.   It is the coming together to create a dish and craft an experience—a moment in time where flavors converge, cultures collide, and magic happens.   Today's Special isn't born out of necessity; it's born out of a desire to surprise and delight our guests, challenge their palates, and expand their culinary horizons. It's our way of saying, "Come, join us on this journey. Let us take you on a culinary adventure like no other."   But Today’s Special, you might ask? At Zaitoon, we understand that life is too short for culinary monotony. We believe in shaking things up, breaking free from the constraints of tradition, and embracing the endless possibilities that lie beyond the familiar.   Today's Special concerns the stories it tells, the memories it creates, and the connections it fosters. It's about celebrating diversity, fostering creativity, and sharing our love for food.   So, come and be a part of the Zaitoon experience. Let Today’s Special be a reminder that every meal is a chance for adventure, every dish a platform for innovation, and every bite a taste of something extraordinary. #zaitoon #special #food

The Role of #Guest Emotions in the International #Restaurant #Experience... Gastronomy has been an art form intertwined with human emotions #throughout history. As Chef #AhmetÖzdemir, with years of experience and #knowledge, I aim to highlight the critical #role that #guests' emotions play in the international restaurant experience. The #importance I place on the history of cuisine and the sharing of academic knowledge with #future chefs of #Turkishcuisine form the foundation of this article.   Creating #Emotional Connections: The restaurant experience connects with guests by engaging their emotions, going beyond the #quality of the #food served. It #involves making guests feel valued and special. LINK: https://lnkd.in/eixhibUv

Its takes a visioneer for such transformations.

Read must-try best Indian restaurants in Singapore and get a sneak peek into the restaurants serving the best Indian cuisine.🥘😋 View Blog: https://lnkd.in/g5r5zDfC #indianfood #singapore #foodanddrinks #restaurant #mavensocials #indianrestaurant 

The Difference is in the Details: Chef Cannavacciuolo on Nonna Pasqua’s Pasta e Fagioli 🍲 Listening to Chef Antonino Cannavacciuolo talk about his love for his grandmother’s cooking over his mother’s, I understood something profound about the essence of hospitality. For Chef Cannavacciuolo, his grandmother, Pasqua, didn’t just make pasta e fagioli, she created an experience, filled with care and connection. Every time she served him, it wasn’t just a meal; it was an expression of love. Chef Cannavacciuolo once shared that while both his mother and grandmother made excellent pasta e fagioli, it was his grandmother’s touch that truly stood out. Why? Because Nonna Pasqua had a way of making him feel nurtured, creating a moment that went beyond the food itself. She added a little extra warmth, a gentle touch, and a sense of belonging to each meal. This perspective is exactly what we strive to bring to life at Waiterful . Just as Chef Cannavacciuolo valued the personal touch in his grandmother’s cooking, we believe in creating more than just efficient service. We aim to connect diners with waitstaff who bring passion and personality to the table, making each dining experience special. Chef Cannavacciuolo’s story reminds us that the smallest gestures often have the greatest impact. At Waiterful, we’re committed to making dining an experience that feels as heartfelt and memorable as a meal with family. #Waiterful #DiningExperience #ChefCannavacciuolo #Hospitality #PersonalizedService

great insight

this one of the most important posts to me that been written by me as usual,, wish if it were useful for u all. Are you the manager of an expert (Asian) restaurant whose expertise is specialized in sushi and you do not feel satisfied with the profits, or are you the Executive chef of this restaurant’s kitchen and the results that confirmed by the management are not satisfactory to you despite your complete satisfaction with the work of your team and the efficiency of your kitchen? In fact, there will be a case of this specialized restaurant in the Sushi area of the Middle East, as a result of my experience in this field and my observation of the fall and promises of places, I want to point out that what is meant by the restaurant here is to attract interested customers, but you are in the Middle East, so the nationality of your customers is Arabs, which in my opinion it's one of the most difficult nationalities that you can satisfy in food, and here is the problem that we must know its causes and how to deal with it, First: The Middle East means that the region will be mostly Muslim, which means that they are keen to eat only halal food, and this is the decisive section between their rejection or acceptance of new food. Second: From my point of view of the Arab customer, he prefers to get more from what he knows instead of something new that he has seen for the first time or that he rarely sees, and in order to break this rule, you have to market your restaurant in a way that make the customer familiar with his product, makes him feel that he is not far from this product and increase it to attract him to you, you have to prepare food that he knows and expresses his culture in front of foreigners even if it is just a drink, the bottom line here is that you have to attract them to you by a familiar dish known to them and they put their trust in it to try it. Third: You must introduce them to the ABCs of your product and this of course is done in marketing, but the marketing function targets them to try it, but what need completely for that experience with complete confidence in achieving the attempt to succeed is the quality of the first experience , The bottom line is that the quality of the initial experience is what determines the fate of the facility in front of the customer. #chef #asian #sushi #work #kitchen

Holland America Line has introduced Mediterranean cuisine to its cruise offering. The updated menu, which is slated for January and February, will be available at Redi’s Sel de Mer speciality restaurant onboard Rotterdam, Nieuw Statendam and Koningsdam. Read on at https://lnkd.in/e_MfDuR3 Michael Stendebach #hollandamericaline #menu #mediterraneancuisine #food #cruise #mediterranean

Are you the manager of an expert (Asian) restaurant whose expertise is specialized in sushi and you do not feel satisfied with the profits, or are you the Executive chef of this restaurant’s kitchen and the results that confirmed by the management are not satisfactory to you despite your complete satisfaction with the work of your team and the efficiency of your kitchen? In fact, there will be a case of this specialized restaurant in the Sushi area of the Middle East, as a result of my experience in this field and my observation of the fall and promises of places, I want to point out that what is meant by the restaurant here is to attract interested customers, but you are in the Middle East, so the nationality of your customers is Arabs, which in my opinion it's one of the most difficult nationalities that you can satisfy in food, and here is the problem that we must know its causes and how to deal with it, First: The Middle East means that the region will be mostly Muslim, which means that they are keen to eat only halal food, and this is the decisive section between their rejection or acceptance of new food. Second: From my point of view of the Arab customer, he prefers to get more from what he knows instead of something new that he has seen for the first time or that he rarely sees, and in order to break this rule, you have to market your restaurant in a way that make the customer familiar with his product, makes him feel that he is not far from this product and increase it to attract him to you, you have to prepare food that he knows and expresses his culture in front of foreigners even if it is just a drink, the bottom line here is that you have to attract them to you by a familiar dish known to them and they put their trust in it to try it. Third: You must introduce them to the ABCs of your product and this of course is done in marketing, but the marketing function targets them to try it, but what need completely for that experience with complete confidence in achieving the attempt to succeed is the quality of the first experience , The bottom line is that the quality of the initial experience is what determines the fate of the facility in front of the customer. #chef #asian #sushi #work #kitchen