Progressive Design, Inc.’s Post

Embark on a tasty journey where history meets flavor! This experience is perfect for your program where your clients and guests will explore local food destinations, famous landmarks throughout the "City Different". From the fiery palette of New Mexican fare to the delight of local Chocolates, this journey is one for the senses! We Create Experiences of a Lifetime. 🌮🍫🌶️🏞️ #rmc #Eventprofs #eventdesign #eventprofs #dmcprofs

Park Street Pasta & Wine is tucked away in a suburban yet central pocket of South Melbourne, which hasn’t yet found its way onto the tourist map. As owner Luca Balbo explains, it’s all about “community and consistency. For me, it’s the best way to start a business.” Establishing a successful hospitality business is no easy feat, especially in a city where competition is cutthroat, and standards are high. We sat down with Luca to learn more about the strategies he’s using to grow Park Street Pasta & Wine to new heights. #smallbusiness #businesstips

𝐑𝐞𝐚𝐥 𝐬𝐭𝐨𝐫𝐢𝐞𝐬, 𝐫𝐞𝐚𝐥 𝐬𝐨𝐥𝐮𝐭𝐢𝐨𝐧𝐬 𝐭𝐨 𝐭𝐡𝐫𝐢𝐯𝐞 𝐢𝐧 𝐡𝐨𝐬𝐩𝐢𝐭𝐚𝐥𝐢𝐭𝐲 📈 Discover how industry leaders like Robby Scott of from Babucho, Newcastle & Alessandro Ceolin from LIVIN'Italy, Leeds are adjusting their strategy to thrive in 2024. 🔗Review the full article and let us know your thoughts - link in comments below 👇 #edenfinewines #hospitality #winemerchant

“All the hyperbole has already been used in previous reviews. I can only add that it is, in my opinion, entirely justified.” Reviews like this just remind me of what an incredible achievement this has been. I was told on countless occasions that people didn’t want quality dining experiences here in Stoke on Trent. The narrative was ‘it’s not here, it’s not wanted’ Experiences and connection was something that culture hungry people sought by exiting the city most weekends via the train station that on occasions could look comparable to a religious exodus. As a post industrial city our most appealing identity had almost become, “well your only an hour away from a great experience in almost every direction.” ENOUGH, I TELL YOU… Because here in the city we can do the most incredible things that signal change, that are highly ambitious and give people an incredible experience. It’s wholeheartedly part of my vision to encourage other chefs in our city to do the same. Dream big, connect to oppourtunity…. There are so many story based angles to come at Food here in our city that connects, delights and entertains. Based on quality and honesty. Having been shortlisted for an Enjoy Staffordshire Staffordshire Good Food Award VisitEngland only highlights this even more. In March I will take my team to the awards. My team a group of young people that may have otherwise not found jobs, ambition or purpose will get to feel the value of their incredible hard work. To be valued and be recognised for you work at such a young age, that’s rocket fuel. It’s the fuel that ignites desire to do more. Sometimes the young people we look to inspire need a glimpse of success. That’s what gives them that internal belief to succeed. That’s why reviews are so important, that’s why you dining with us means so much. Our promise is to give you an incredible gastronomical and ambitious experience here in our incredible city. What you bring is the faith and belief in the young people to believe that these things are possible here. #goodfoodaward. #stokeinghospitality

🏠🍷 Did you know Arizona has great wines and great talk estate opportunities? 🌵🍇 Discover the hidden gems at the Wine Collective with me, Kurt Nishimura from Coldwell Banker! 📈🔍 the best time to buy real estate is almost here. Prepare now, so you can buy.  #ArizonaRealEstate #WineLovers #VisitArizona #RealEstateMarket #PhoenixOpen #FiestaBowl #SpringTraining

If you’re serious about growing your food and beverage business into retail channels ( where most of the volume is) …. I recommend you attend one of these workshops. Peter knows retail and will help you prepare for that critical first presentation. Even if your business is not ready to move to this stage , the learning will help you identify the things that retailers will be looking for. So when you need to get “listed” you won’t be disqualified because you weren’t aware of things like : shelf life minimums, GS1 registration, retail case configuration, and trade spend expectations… So - click on the link below - you’ll be pleased about the cost to attend.

Peter Chapman is a great speaker! I’ve been to many of his sessions. They’re very informative & packed with hands on tips. I recommend to check out his sessions if you’re in the area. #pitch #pitchingskills #publicspeaking #business #retail #productbasedcompany #skillbuilding #sales #businessskills #businessdevelopment

Chicago restaurant legend gives the perfect advice on The Bear If you haven't watched The Bear you need to. But this post isn't about show but about an episode featuring Donnie Madia from the famous Avec. His line(listen to clip from 2:11-2:20) to the young chef about opening a restaurant is true no matter what business you are in: "I know that you are going to have great food. But you have to make sure your hospitality and service is overwhelming." Insert that piece of advice to whatever your industry is. ▶ I know you are going to cut hair really well. But you have to make sure your hospitality and service is overwhelming." ▶ I know you are going to have great workouts. But you have to make sure your hospitality and service is overwhelming." ▶ I know you are going to have the best quality rooms. But you have to make sure your hospitality and service is overwhelming." You get the point. Keep this piece of advice in your end when you need the reminder.

“Setting the Table”, author Danny Meyer ‘Setting the Table’ is Danny Meyers' guide to the world of hospitality. Mr. Meyer is the CEO of Union Square Hospitality Group (USHG) and has decades of experience as a restaurateur in New York City. Working in arguably one of the most competitive environments for restaurants, Danny Meyer has managed to make a name for himself, synonymous with good hospitality and impeccable quality. His book, ‘Setting the Table’ gives us insight into his philosophy on hospitality. What stuck with me the most is his philosophy: treat people well enough that they keep coming back for more. But, how do we go about treating people well? There are endless kind people in the world, but that doesn’t guarantee they all succeed. This is what I learned from Meyer as he teaches through stories of his own experience. Explaining the ins-and-outs of key moments in his business, instances of personal doubt and pivotal milestones. It’s harder than it looks but when done well, it looks effortless. One question that came from the audience, including me, was this: what’s the most important item missed by restaurateurs during an opening? Danny replied immediately, “Practicing.” FHS cheers on such a remarkable establishment. Have a seat at our table as you see how Danny Meyer re-frames our preconceptions. #bookreview #futurehospitalitysociety #DannyMeyer #hospitalityindustry