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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

🍸 Elevate your hotel bar experience from dawn to dusk with the burgeoning trend of coffee-based cocktails. This phenomenon stands as a testament to the dynamism of the coffee industry, as more bars and restaurants seamlessly incorporate coffee into their drink menus. A groundbreaking collaboration between esteemed mixologists and top-tier baristas has given birth to a plethora of imaginative concoctions that transcend the boundaries of the classic Espresso Martini. Picture the perfect blend of carefully brewed coffee and skillfully crafted spirits, creating a harmonious symphony of flavors. The infusion of coffee into cocktails not only adds a caffeinated kick but also showcases the versatility of this beloved beverage as an ingredient. This evolving trend signifies a cultural shift, where coffee no longer confines itself to morning rituals but emerges as a vibrant and exhilarating element in the realm of mixology. As hotel bars embrace this trend, they not only captivate coffee enthusiasts but also tap into a dynamic market, offering a unique and memorable experience. The marriage of coffee and cocktails becomes a winning formula, boosting your hotel revenue.

Check out my recent article on "Culinary Trends" in the hotel Industry.

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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

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… 😅

𝗪𝗢𝗥𝗟𝗗 𝗦𝗠𝗜𝗟𝗘 𝗗𝗔𝗬😃 Not only on today's international 𝗪𝗼𝗿𝗹𝗱 𝗦𝗺𝗶𝗹𝗲 𝗗𝗮𝘆 we put a smile on our guests’ faces. It’s our goal all year round. According to a survey, the friendliness of service staff is most important to hotel and restaurant visitors. When asked what makes a good service person, 69 percent of respondents agreed: A smile on the face and a nice greeting are top of the tops! Another interesting fact: friendliness is more important to guests than competence, professionalism and even attentiveness. The friendliness of the staff is so important to many guests that they would avoid a restaurant in the future if the service was unfriendly. Competence, on the other hand, cannot compete with friendliness, but is definitely relevant for guests. About half of all respondents (49 percent) consider a good wine recommendation by the sommeliers or staff who are very familiar with the menu to be important. For truly satisfied guests, the attentiveness of the service staff comes in third: 43 percent of guests think that the service team should check on things without being asked and, for example, quickly bring new drinks. This form of hospitality is highly appreciated by guests, as they feel cared for and well advised and don't feel they are just one of many. With us you will always be warmly welcomed with a big smile! 😊 #fourpoints #fourpointsmunicharabellapark #münchen #munich #hotel #goodvibes #WorldSmileDay #frienliness #smile #professionalism #satisfaction #happy #friendly #freundlichkeit #lächeln #happyweekend

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

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 at Scot Turner MIH, reach out and let’s talk restaurants! #hotels #innovation #thinkdifferently2024  #success #hospitality