Camelback Resort’s Post

🍽️ Thinking of Owning a Restaurant? Consider This! 🤔 Passionate about running a restaurant but lack experience? Before diving in, assess your skills. 🧐 Successful restaurant ownership demands more than a love for food. 🍕👨🍳 Educate yourself on the intricacies. Make a well-informed decision. 📚✅ #RestaurantOwnership #FoodBusiness #SuccessTips https://lnkd.in/dt5AEWZN

Thinking about selling your Restaurant ? I bet you have more questions than Answers Watch our Video ask and start getting those questions answered We are here for you

A chapter is done , go for the next challenge ,

In today's installment of my prospective book on Restaurant Wine Management, I tell the story of three of America's first Master Sommeliers who happened to be working in Hawaii when I first started in the industry, in the late 1970s. While I didn't follow their exact same path, one thing we all learned from them is this: Anything is possible, including being the best in the world. #restaurantlife #restaurantwine #sommelierlife #sommjournal #winelist #hospitalityindustry #HospitalityManagement #sommelierbusiness #sommelierdreams #winelist #foodandbeverage #foodandbeverageindustry

Located on the outside corner of the DCU Center.

My husband Kevin Leach's dream was to open a neighborhood steakhouse. He wanted to serve seasonal and sustainable food and wine. He wanted to create a beautiful environment with friendly service. In January 2020 after much planning and renovating, a friend asked when the restaurant would open. Kevin said, jokingly, "Just a few more weeks. Only the plague could stop us now." Well, we all know the plague came. In the form of Covid-19. Pacific Standard Prime opened in August 2020. We were only allowed to seat guests on the 9 tables on our outdoor patio. This month we're celebrating 3 years in business. The restaurant was just named favorite steakhouse in the South Bay of Los Angeles (that's the repost below). I'm grateful to our customers and local community. I'm so proud of Kevin and the amazing team of 50 people he created. It's a difficult road, and he and the team have persevered through a LOT. I don't post much about the restaurant. In part, it's because I have my own separate business, and the topics don't always align. I think of the restaurant as a major client. I handle HR, finance, events, marketing (with our daughter Cameron Leach taking the lead now), and whatever else needs to be done. Our son Connor Leach is also involved. During the school year at UCLA, he comes home on weekends to work as a brunch cook. Here are some leadership lessons I've learned. 1. SURROUND YOURSELF WITH GREAT PEOPLE. We are truly blessed with a great team of employees. They enjoy working with each other and creating a memorable experience for our guests. 2. WHATEVER CAN GO WRONG, WILL GO WRONG. Renovation delays. A global pandemic. Plumbing problems. Power outages on a busy Saturday night. Food inflation. Labor shortages. It's constant problem solving. 3. PEOPLE ASK THE STRANGEST QUESTIONS. Just one example: "Why can't I order only a half a burger? I can do it on the Westside all the time." I'm still wondering exactly where that restaurant is. And who will order the other half of the burger. 4. SOME PROBLEMS HAVE NO SOLUTION. We get a lotta love on Yelp. But sometimes, as in all businesses, we get the occasional 1-star review. These are fascinating exercises in human psychology and striving to make it right. Sometimes, though, there's no mutually satisfying solution. You try your best, and then you let it go. 4. THE SMILES MAKE IT WORTHWHILE. Last night we had people in who were celebrating birthdays, anniversaries, out-of-town guests, college acceptances and graduations. To play a role in making these celebrations special and memorable is what makes the hard work of a restaurant so meaningful. I have stories galore from this business. You can't make up some of the crazy stuff that happens. So I'm starting to write a memoir about the experience. My daily LinkedIn posting schedule is developing my content creation muscles. To wrap up, what's YOUR favorite restaurant and what makes it special? #leadership #restaurants #chasingdreams

#throwbackthursday Chef Grant Achatz, Chef Corey Siegel and I on the road to the Bocuse d'Or 2013 I want to re-create the kitchen that I will have in Lyon. Why is my training that focused? 📌 "After all the years of competition, I can say this is so calculated. Cooking on your station at night on the hotline—you put your towels here, your salt and pepper there. It builds that muscle memory." 📌 "Everyone is a stakeholder in this. I'm not competing to win a medal or award. We want to go to win, there's no doubt about that. But for the U.S. to have as many chefs and resources as we have in this country, we have all the talent we need to get on the podium to win. It's about putting that right mix together." 📌 "I'm all about having control in every possible aspect. What I do with the culinary competitions is reflected in the way I work at the Greenbrier every day. Removing any possible variables we don't have control over ... that's why we built this kitchen. We'll have two sets of equipment, a duplicate, that we'll send to France. The only thing that will be different is that we'll have the European connections." ctto Eater by Ari Bendersky . #chef #cheflife #ChefsCompetition #cookingcompetition #passionandpurpose #inspiration #culinaryadventure #culinary #culinaryarts #competition #bocusedor #cookingjourney #roadtolyon

10 years of Running a successful restaurant business

TALK ABOUT "CHALLENGER BRANDS" ... HERE COMES THE IMPOSSIBLE. Congrats, Peter … Five years at White Castle or any other QSR is a long run when their menus change in a blink. And now you’re in Burger King with your “Impossible Whopper”. Absolutely fabulous marketing examples of relevant co-branding; significant distribution; and great portals to the mass-market for brand trial. With only 5% of Americans being vegans or vegetarians, I still believe that plant-based meats as an alternative meat category segment have limited potential for mass-market penetration, trial, and adoption. But you may very well be on your way toward proving me wrong and achieving the IMPOSSIBLE. As I’ve said to you before, I don’t believe the average consumer will change their eating habits and behavior just to save the planet or environment. But when you say, as you did here in this post, “They taste so good”, people might go for it. That should be your “Brand Promise”, with “Reason Why” for believing and trying being, “White Castle, Burger King, and many others think our products taste great or they wouldn’t be selling them”. That’s a winning Creative strategy when it comes to any kind of food - if and when YOU ever decide to start ADVERTISING your Brand. Diet Coke did it with “Just for the taste of it”. Miller Lite did it with “Taste great. Less filling” … and you, with the right agency, can do it too. Best, Bill 😎            

#WhatILoveAboutOrlando Victoria & Albert’s is the sort of place where reservations need to be made weeks in advance. You won’t get in without a dinner jacket, and the restaurant's 6 or more courses from their modern American/French-inspired menu (with wine pairing) will probably set you back the price of a couple of tickets into the park for the day. Orlando is not yet on the Michelin team’s radar, but Victoria & Albert’s has long been recognized as one of Florida’s best restaurants, having been awarded the prestigious AAA Five Diamond award consistently since 2000. #AckleyPlatinumGroup #RealEstateInvestment #OrlandoNewHomes #investmentproperty  #InvestinOrlando #LuxuryRealEstate #AckleyPlatinumGroupGuxury