Elizabeth Blau

Great summary from #FOD2024, if you are not attending. Costa Vida Executive VP of Strategic Growth Wade Allen comments on something really insightful and something I have implemented in our catering programs. “The metric we found that influenced all of our channels to be successful was ‘guests with a problem,’” Allen said. “We wanted to find out how many guests had a problem across these channels, vs. the number of transactions we’re conducting. We started measuring that and were able to find out where the problems were. Once they mined the data, Allen said Costa Vida worked to create consistency across its channels by distributing the metrics and a ranking of all the restaurants from start to bottom." To learn more about how to implement in your catering program, read more in a past blog post here - https://lnkd.in/gkFTECst https://lnkd.in/gCkScv2c #catering #theopga #servicerecover #service #trust #offpremises #FOD2024

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When grilling a steak, the key guideline is to keep it simple. A great piece of meat doesn’t need a whole lot of seasoning, and it shouldn’t be flipped over and over or mashed down. Today’s blog provides simple guidelines for grilling success.   https://lnkd.in/g-U9wUVt

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When you hear all these stories about restaurants closing, here is where you go to get crazy good deals on their used FF&E

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Last week, AAHOA Member Maulik Pandya ( MBA , CHO) and I were interviewed by Skift for an article on the California drip law that goes into effect July 1. This law requires upfront disclosure of the total cost - including all mandatory fees for hotel rooms, among others. What are your thoughts on this? And thank you to Maulik Pandya ( MBA , CHO) for sharing his experience.

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SB478 law is making many of us in the California restaurant industry crazy with its ambiguity. If this law is passed, and surcharges and service charges are no longer allowed, what considerations are you looking at making? I am hearing more and more from restaurant clients on how they will be taking surcharges and adding that % to their menu pricing. Would love to hear what other considerations are being thought about.

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Special events are more than just gatherings; they are vital economic catalysts, especially for local travel economies. Recent examples from the San Francisco Bay Area highlight this impact. Events like the Black Food and Wine Experience, ( Oakland) the Electronic Dance event ( San Francisco), and LGBT+ Pride Events (Sonoma) attracted diverse crowds, filling hotel rooms and boosting local businesses. This past weekend's success challenges the doom loop narrative, showcasing the potential to revitalize the region's economy. By participating in these events and promoting overnight stays, we directly contribute revenue to the community, supporting local businesses and jobs. Collaborating with local Destination Marketing Organizations (DMOs) enhances this impact, reaching wider audiences and sparking a tourism resurgence. These events not only celebrate diversity and culture but also act as economic engines, helping the Bay Area reclaim its position as a tourism leader. Let's embrace the influence of special events to uplift our communities and reignite the region's tourism economy. #SpecialEvents #LocalEconomy #CommunityUpliftment 🌟🌎🌆

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As many of you have come to realize, the new dining reality is characterized by adaptability, innovation, and a relentless focus on meeting the evolving needs and preferences of today's diners. One notable trend that has caught my eye is the growing reluctance of restaurants to accommodate large parties of diners. Instead, establishments are opting to focus on smaller more intimate gatherings, catering to the preferences of those who are seeking personalized experiences and heightened attention to detail. Although this can help diners create more controlled and intimate atmospheres that ensure guest receives the utmost care and attention, we can't ignore the other side of the coin: some folks still enjoy dining in large groups. It will be interesting to see how this new trend makes restaurants balance out the different preferences among clients and how they can best distribute their dining spaces to accommodate these preferences. #DiningInnovation #GroupDining #DiningTrends #RestaurantTrends

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Companies continue to invest in Business Travel, not only do C-Suite Executives attribute this to Sales Growth but a high employee retention rate as well. As a restaurant, business dining will continue to grow and bring an extremely profitable source of incremental revenue. What is the best way to reach these business diners traveling? Let us help. #dinova #businesstravel #businessdining #hospitality

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As a chef and restauranteur, you're dedicated to delivering excellence in every aspect of your business. Yet, when it comes to coffee, why are you settling for mediocrity? Imagine the missed opportunities to enhance guest experiences, increase your coffee's value, and boost your profits. Let's not let lousy coffee ruin your reputation or sully your success. Text me today. It's time to get started. #hospitality #hospitalityindustry #luxury #guestexperience #consulting #consultant #culinary #finedining #entrepreneur #restaurantsuccess

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In this video, I chat with David Rowe, Lead Bartender at Four Seasons Hotels and Resorts. In this conversation, David Rowe helps you understand the Buying Criteria For Hotel Bars. USA Ratings

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A nice way to get news and information, unbiased and to the point. Just sharing.

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Sometimes, I'm blown away by club kitchens. They’re not just functional; they're stunning, well-designed, and buzzing with energy. The chefs have everything at their fingertips, allowing creativity to flourish in a space they’re proud to show off. Other times, it's a different story. When I ask chefs to share photos of their kitchens, I'm met with hesitance. They make excuses about poor lighting or outdated equipment, but it's clear they're making do without the necessary tools and support needed. To all club chefs stuck in less-than-ideal kitchens, I want to equip you and your General Managers with data about club kitchen renovations. Data that can help you make a compelling case to your boards for the improvements you need. But, to do that, I need 15 minutes from club chefs in both camps—the ones who have beautiful kitchens they're happy to brag about and the ones who don't. Please take this new survey on club kitchen renovations: https://lnkd.in/g8ectuun Help me, help you improve your workspaces. Your input will drive change and ensure that more club kitchens become spaces of pride and efficiency.

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"As alternative packaging for wine continues to grow, pioneering keg wine player Free Flow Wines continues to be a leader in wine-on-tap for the on-premise." Free Flow is happy to have helped supply premium wines in reusable stainless steel kegs for the past fourteen years. Restaurants and Wineries are improving the quality of wine pours, increasing margins on wine, reducing liquid waste, and reducing carbon emissions with wine-on-tap from stainless steel kegs - a package that is reusable for decades. Reusable packaging is better for the environment and reduces reliance on new packaging supply chains. Kegs provide better taste and less waste. Wine is susceptible to oxygen, light and heat. Wine inside a keg, however, is kept cool, dark and safe from oxygen transfer. #Wineontap #sustainability #reusable #packaging #recycle #circulareconomy #environmental #sustainable #reuse #refill #freeflowwines #winequality https://lnkd.in/gcZDYkjR

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Think you know what Kasa is all about? STILE Downtown Los Angeles by Kasa (formerly Ace DTLA) is here to challenge these preconceived notions. Sure, we're tech enabled, but we're more than that - we're a collective of hospitality professionals expanding upon traditional hospitality offerings. Come and see what all the fuss is about! #hospitality #downtownlosangeles #kasa

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Take New Restaurant Staff from Zero to Wine Hero in 48 Hours. It's true. Here is a new article we published today that sums up today's challenges for management on the wine side of the restaurant business. Staff churn, seasonal staff, weeks of training until confidence and sales come in (read lost wine revenue/profits and impact on customer experience), no full time sommelier on staff, and many other issues. The article also points to a solution to transform your hospitality staff into wine confident servers almost instantly. All using simple automation. https://lnkd.in/gpHrchFJ #WineService #Hospitality #TechInnovation #QuiniSomm

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