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"Revenue growth through the Hotel MSSNGR & hotelkit interface." We've talked to the General Manager of the luxurious Alpin Resort Sacher Seefeld - Tirol and got exciting insights. This interview is about how this integration enables the team of the Alpin Resort Sacher to improve response time for guest requests and boost revenue. 👉Practical use case: Let's say a guest orders, a Campari Spritz via the Hotel MSSNGR app. The waiter then gets an immediate heads-up via hotelkit. If the waiter isn't available, the order automatically goes to the restaurant manager. And if things get really urgent, the system escalates the message accordingly. 💡The result? Waiters no longer need to move back and forth between the pool and the bar, taking and serving orders. This integration eliminates unnecessary back and forth, streamlining the entire logistics process. @Anton Gustav Birnbaum thank you very much for the great interview and the inspiring practical insights! The whole interview can be found here 👉 https://ow.ly/14N450QHGxt

The Bartender Journey - No. 4 - Sustainability in Hospitality Part 1 / 3 A title like that, you could write books upon books and create endless documentaries with vast amounts of information to explain all the ins and outs of Sustainability. So, in this entry for the Bartender Journey, we're discussing my beginnings into Sustainability, why I care so much about it, and some interesting things you may not know. As a young bartender, starting off in Hospitality like most do within the UK, it was to make money. Of course, those priorities have changed, and in the beginning, working within restaurants and traditional English pubs, there wasn't a whole lot of guidance for me when it came to Sustainability. Comparing to how discussed the subject is now to almost 8 years ago. It has certainly become a key topic. Not to discredit it before, as it was always discussed but since C19, it has skyrocketed. Mostly since the Home Bartender trend became common practice and people needed to think smart about how they use their homemade or fresh ingredients. Brands even had big wake ups to their shipping and disruption and since Sustainability became a hot topic, companies knew they had to market themselves the right way to profit with the times. Not only because it was the right thing to do, but because Sustainability, saves money. I can't tell you when exactly I became passionate, I'd love to say it was after an inspiring masterclass or something profound, but it was gradual. I like to think it was when I discovered Super Juice and realized how much money it would save the bar that I was managing and I thought, "how cool that I can keep this for longer and it makes my cocktails taste more balanced." I love being sustainable, because like learning, sustainability is never ending, You Can Always Do More. I like not wasting anything, and a couple of things I don't like wasting alongside short shelf-life ingredients. Are a) My Time b) People. By taking the right steps with Sustainability, you can do all three. Now that we have endless masterclasses, seminars and sessions hosted by BAs and industry leaders on how to be more sustainable. Which is all amazing, I hope to shed some light on common practices which aren't viable to sustainability and how to resolve them. It is also vital to note, that these next few posts aren't only meant for those in management or employer positions. We are all responsible for making change and we must all be accountable. So, wherever you're a busser, back of house or even a junior bartender. Sustainability starts with You. Look for part 2 to read all about what you can do to become more sustainable!

Last week, I attended the Associação da Hotelaria de Portugal congress. It was a great opportunity to connect with like-minded people and gain insights into the future of the hospitality industry in Portugal. My topic of discussion was one of my favourites - How to create unique food and beverage experiences?. I believe that creativity is the foundation of a good project and that the key to success lies in motivating the people behind it. No matter how many ideas you have, if the people behind are not well taken care of and motivated, nothing will fly. I like to use the concept of PCI (People-centred interaction); it goes both ways towards guests and house people. Let me know your feedback on this interesting subject. Looking forward to discussing further ideas #congresoahp #peoplecentredinteraction #hospitality

"Yes, and..." - The Hospitality Improv Hack for Happy Endings Remember Tina Fey's "Bossy Pants," where she shared the improv major tenant, "Yes, and?" In a world built on quick thinking and adaptability, this phrase isn't just for laughs on SNL. It's a hospitality superpower. Hospitality, like improv, thrives on the unpredictable. A forgotten reservation, a spilled latte, a guest's outlandish request – these aren't disasters, they're potential scenes with twists. And the magic wand? "Yes, and..." Instead of a flat "no," a curt apology, or worse, a deer-in-headlights freeze, "Yes, and..." opens the door. "Yes, that table is booked, and... how about the cozy corner by the fireplace?" A spilled latte becomes, "Oh dear, looks like our cappuccino elves got a little too excited! Let me whip you up another, on the house, with a sprinkle of magic dust." But it's not just about service recovery. "Yes, and..." empowers your team. Imagine a server suggesting, "We're out of the usual dessert, but the chef just whipped up a surprise batch of warm apple crumble – your call?" Suddenly, they're part of the show, offering, collaborating, and adding their own flair. Guests, too, get drawn in. A surprise menu change becomes a shared adventure, a spilled water a moment for teamwork (napkins, anyone?). This simple phrase fosters a "we're-in-this-together" spirit. It turns fumbles into funny anecdotes, setbacks into shared triumphs. It encourages creativity, builds trust, and leaves everyone buzzing with the thrill of improvisation. Remember the guest who wanted the vegetarian option with the meat sauce? "Yes, and... how about we whip up a delicious veggie Bolognese just for you, with a side of our award-winning garlic bread?" Suddenly, they're a VIP, part of the culinary experiment, and a future raving fan. "Yes, and..." isn't just about saying yes. It's about embracing the unexpected, building on it, and creating moments that transcend scripts and expectations. It's about turning hospitality into a playful performance where everyone gets to shine, from the busser to the bewildered first-time diner. So, the next time chaos descends, ditch the "no" and grab the "Yes, and..." It's not just a phrase, it's a hospitality philosophy. It's the secret sauce that turns spilled lattes into laughter, forgotten reservations into unexpected adventures, and ordinary service into memories that leave guests – and your team – with a smile long after the curtain falls. Remember, in hospitality, the show must go on. And with "Yes, and...," it can be one hilarious, heartwarming, and unforgettable performance.

The Singapore Sling is a classic cocktail with a history dating back to the early 20th century. Its creation is often attributed to a bartender named Ngiam Tong Boon. Here's a look at the history, origins, and some fun facts about this iconic drink: ♦Origin and History: - Raffles Hotel, Singapore: The Singapore Sling is said to have been created at the Long Bar of the Raffles Hotel in Singapore. It is believed to have been invented by bartender Ngiam Tong Boon in the early 20th century, with the exact year often cited as 1915. - Purpose: The Singapore Sling was initially created as a way to make a gin-based cocktail that could be easily disguised as fruit punch. This was during a time when it was considered socially unacceptable for women to consume alcohol in public. The fruity and colorful nature of the cocktail helped to conceal its alcoholic content. ♦Classic Recipe: The traditional recipe for the Singapore Sling includes: - 1 1/2 oz Gin - 1/2 oz Cherry brandy or Cherry Heering - 1/4 oz Cointreau - 1/4 oz Dom Benedictine - 4 oz Pineapple juice - 1/2 oz Lime juice - 1/3 oz Grenadine - A dash of Angostura bitters The ingredients are shaken with ice and strained into a highball glass. The cocktail is typically garnished with a slice of pineapple and a cherry. ♦Fun Facts: - Iconic Hotel: The Raffles Hotel in Singapore, where the Singapore Sling was created, is an iconic and historic landmark. The Long Bar at Raffles is a popular destination for tourists and cocktail enthusiasts. - Famous Patronage: The Singapore Sling has been enjoyed by many famous personalities over the years, including celebrities, writers, and royalty. It's a symbol of sophistication and tropical luxury. - Modern Variations: There are numerous variations of the Singapore Sling, and different bartenders and bars may have their unique takes on this classic cocktail. Some variations may include ingredients like Benedictine, grenadine, or soda water. - Tiki Influence: The Singapore Sling's fruity and exotic ingredients, along with its tropical vibe, have led some to associate it with the Tiki cocktail movement, although it's not a traditional Tiki drink. - Gender Neutral: Over the years, the Singapore Sling has evolved beyond its original role as a "ladies' drink" and is enjoyed by both men and women. The Singapore Sling's rich history and exotic, fruity flavors have helped it maintain its status as a classic cocktail that continues to be celebrated and enjoyed by cocktail enthusiasts around the world. Raffles The Palm Dubai Raffles Hotels & Resorts #raffles #raffleshotels #singapore #cocktails #drinkresponsibly #dubailife #dubai #nightlife #uae #hotel #foodandbeverage #foodandbeverageindustry #mixology #mixologist #bartending #bartender

The Singapore Sling is a classic cocktail with a history dating back to the early 20th century. Its creation is often attributed to a bartender named Ngiam Tong Boon. Here's a look at the history, origins, and some fun facts about this iconic drink: ♦Origin and History: - Raffles Hotel, Singapore: The Singapore Sling is said to have been created at the Long Bar of the Raffles Hotel in Singapore. It is believed to have been invented by bartender Ngiam Tong Boon in the early 20th century, with the exact year often cited as 1915. - Purpose: The Singapore Sling was initially created as a way to make a gin-based cocktail that could be easily disguised as fruit punch. This was during a time when it was considered socially unacceptable for women to consume alcohol in public. The fruity and colorful nature of the cocktail helped to conceal its alcoholic content. ♦Classic Recipe: The traditional recipe for the Singapore Sling includes: - 1 1/2 oz Gin - 1/2 oz Cherry brandy or Cherry Heering - 1/4 oz Cointreau - 1/4 oz Dom Benedictine - 4 oz Pineapple juice - 1/2 oz Lime juice - 1/3 oz Grenadine - A dash of Angostura bitters The ingredients are shaken with ice and strained into a highball glass. The cocktail is typically garnished with a slice of pineapple and a cherry. ♦Fun Facts: - Iconic Hotel: The Raffles Hotel in Singapore, where the Singapore Sling was created, is an iconic and historic landmark. The Long Bar at Raffles is a popular destination for tourists and cocktail enthusiasts. - Famous Patronage: The Singapore Sling has been enjoyed by many famous personalities over the years, including celebrities, writers, and royalty. It's a symbol of sophistication and tropical luxury. - Modern Variations: There are numerous variations of the Singapore Sling, and different bartenders and bars may have their unique takes on this classic cocktail. Some variations may include ingredients like Benedictine, grenadine, or soda water. - Tiki Influence: The Singapore Sling's fruity and exotic ingredients, along with its tropical vibe, have led some to associate it with the Tiki cocktail movement, although it's not a traditional Tiki drink. - Gender Neutral: Over the years, the Singapore Sling has evolved beyond its original role as a "ladies' drink" and is enjoyed by both men and women. The Singapore Sling's rich history and exotic, fruity flavors have helped it maintain its status as a classic cocktail that continues to be celebrated and enjoyed by cocktail enthusiasts around the world. Accor Raffles The Palm Dubai Apo Dekrmanjian

Another thing that truly surprised me during my recent visit to Japan was the seamless blend of technology and daily life. I had the pleasure of dining at a restaurant that featured a cutting-edge buffet system. After selecting my items, I placed my tray under a camera that instantly recognized each item and calculated the total price. The final amount was then displayed on a screen, allowing for quick and easy payment. This experience was a perfect example of how technology can enhance customer convenience and efficiency in everyday activities. It’s exciting to see how these advancements can reshape our interactions and streamline processes in the hospitality industry. #Innovation #Technology #CustomerExperience #Japan #Hospitality

Latte Art Beyond Borders: International Baristas Share Skills. Coffee, a universal language in itself, transcends geographical boundaries and cultural differences. In the world of coffee, one of the most visually captivating expressions of this cultural fusion is found in the artistry of latte art. Across borders, international baristas are coming together to share their skills, creating a global community of coffee enthusiasts united by a love for both the beverage and the beauty it can hold. 1. The Global Language of Latte Art Latte art has become a global phenomenon, with baristas from diverse corners of the world showcasing their creativity through delicate designs atop espresso-based beverages. This universal visual language has the power to connect coffee lovers across continents, creating a shared experience that goes beyond words. 2. Cultural Influences on Latte Art Each country and region brings its own cultural influences to the art of coffee, reflecting traditions, symbols, and aesthetics unique to that area. From traditional Japanese motifs delicately crafted on matcha lattes to vibrant and bold designs inspired by Latin American folklore, latte art becomes a canvas for cultural expression and exchange. 3. International Barista Competitions: A Showcase of Talent International barista competitions have become platforms where baristas showcase not only their brewing skills but also their artistic prowess. These events bring together talents from various countries, fostering an environment of friendly competition and skill exchange. It's not just about creating beautiful designs but also about sharing the techniques behind them. 4. Latte Art Workshops and Collaborations Baristas are crossing borders to conduct workshops and collaborations, sharing their expertise with peers from different parts of the world. These interactions not only enhance the skills of individual baristas but also contribute to the evolution of latte art as a global art form. 5. Social Media as a Global Showcase In the digital age, social media plays a pivotal role in connecting baristas internationally. Platforms like Instagram and YouTube serve as global showcases for the incredible latte art created by talented individuals. Baristas can now instantly share their latest creations, inspiring and influencing others in real-time.

There is a broader bifurcation across hospitality due to the financial squeeze of costs and financial return requirements vs. prices consumers will pay, between human experience, human connection and personalization at luxury and the rest of the market from a service perspective, between hospitality vs. accomodations, akin to what has already happened in the airline experience. While I understand it intellectually, there is no joy in the human being squeezed out of hospitality. Self-service/no service, opt-in housekeeping, grab-and-go F&B/delivery services, kiosk ordering for restaurants, etc. Tech will remove frictions for guests and augment staff to do more and run hotels and restaurants as examples with fewer people, but below luxury, outside of some boutiques, outside markets where labor is still low enough to afford staff and still profit as a business and outside countries where hospitality is inherently a part of the culture innately (e.g., Japan), we will all have a less human experience as a result. Just as is the case in the airline industry (and customer service broadly in society (telcos, cable companies). That will make luxury all the more unique and desirable yet out of reach for most and much more commoditized in terms of servuce experience below that level.

🍸 All Mixed Up: Meet Alberto Aldave, the Maestro Behind the Bar 🍸 📌 Profile Spotlight: From Madrid to Hong Kong, Alberto Aldave's journey from an aspiring film student to a renowned mixologist is nothing short of inspiring. Now the Brand Manager for Jebsen China, Alberto's passion for mixology and his unique approach to crafting cocktails have made him a prominent figure in the hospitality industry. 🔑 Key Insights: Aesthetic Approach: Alberto's cocktail creation process is unique. He starts with the glass and its aesthetics, then crafts a drink that complements its look. Inspiration & Philosophy: Drawing inspiration from colors, glassware, and garnishes, Alberto aims to create fresh, balanced cocktails that cater to a wide audience. Journey in Mixology: From starting as a bar cleaner in London to serving celebrities like Madonna and Jude Law, Alberto's rise in the bartending world is a testament to his dedication and skill. Brand Manager Perspective: At Jebsen Group, Alberto focuses on creating opportunities for junior bartenders, helping them grow and excel in the industry. Future Aspirations: Alberto dreams of owning his own cocktail bar, completing his journey from cleaner to bartender to bar owner. 💬 Quote from Alberto Aldave: "I want people to appreciate the time I did. Because at the end of the day, when you are behind the bar, you are serving." 👉 Engage & Reflect: How do aesthetics influence our experience with food and drinks? What role do mentors play in shaping the careers of budding professionals? 📍 Read More: Dive deeper into Alberto Aldave's journey, philosophy, and aspirations in the full interview. 🔗 For the complete story and more insights, check the link below. #Mixology #AlbertoAldave #JebsenGroup #CocktailCreation #Bartending #Hospitality #TheBeatAsia