Create dishes inspired by local culture, history, or community traditions. This can resonate deeply with your customer base and build a sense of pride. Creativity in the restaurant field isn’t just about the food — it’s about crafting a unique experience that delights and surprises your guests. Combining elements like flavor, atmosphere, and service can help a restaurant stand out in an increasingly competitive market.
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Imagine you're at a 5-star restaurant trying out their best dish. But after tasting it, you didn't like it. Even though the ambiance, the chefs, and the plating are wonderful, it does not fulfill your needs. It's the same when you try to buy any product or service. The best product does not necessarily mean it will satisfy your expectations. It might be the finest product in the market with good packaging and numerous features But if it does not meet your needs & requirements, it is useless. Building a product or service that's in line with your customer's expectations & needs is the way to go.
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Siphon Brewing Mastery & Consulting: Elevating Guest Experience, Creating Culinary Opportunities, and Driving Revenue Forward for Fine Dining Establishments.
Every aspect of your fine dining restaurant should be exceptional. Is your coffee? As a chef, entrepreneur, and leader in the industry, do you want to the one of the last to understand the culinary nature of coffee? Exceptional coffee is an integral part of the dining experience. When you have a thoughtful by-the-cup coffee program, and you present handcrafted offerings to your guests with the same attention to detail you afford your wine selection, there will be an immediate and positive impact on the guest experience. A thoughtful, by-the-cup coffee program will have an immediate and positive impact on the guest experience. And because coffee is more complex than wine, the food pairing possibilities might already be bouncing around your head. If you want to stay innovative, then take decisive action now. Imagine what you can do when you have a culinary coffee program. Decide. And I can help you. #hospitality #hospitalityindustry #finedining #restauranteur #specialtycoffee #guestexperience
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One of the biggest mistakes in presentation pitches is overwhelming the client with too many choices. When we create presentations for our clients, we don’t bombard them with 50 different products. We handpick 5-6 options, each one perfectly embodying their brand. No, you won’t look cheap or incapable of delivering just because you’re giving fewer options. In fact, it’ll have the exact opposite effect. Think about when you go to a high-end restaurant. Do they offer hundreds of mediocre dishes, or do they offer a select few meals they’re insanely famous for? Quality beats quantity, every time.
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Siphon Brewing Mastery & Consulting: Elevating Guest Experience, Creating Culinary Opportunities, and Driving Revenue Forward for Fine Dining Establishments.
Are you ready to transform the coffee program at your fine dining establishment into a signature experience that resonates with your guests and improves your bottom line? I specialize in Siphon Brewing Mastery that goes beyond the basics. My tailored consulting services are designed for decision-makers in the world of fine dining, offering you the tools and knowledge to elevate guest experience, create unparalleled culinary opportunities, and drive revenue forward. When it comes to Siphon brewing, it's not just about making coffee—it's about crafting an experience that aligns with your restaurant's vision, enhancing your culinary offerings, and setting a new standard of excellence. This approach empowers your team to deliver a distinct, high-quality product that captivates guests and elevates your business. Many will say it is exceptional. If you're ready to take your coffee program to the next level, let's connect and we can have a quick conversation about how my consulting services can be tailored to meet the specific needs of your establishment. Because coffee is culinary. #CulinaryExcellence #MichelinGuide #Hospitality #FoodandWine #FineDining #CoffeeCraft #CraftCoffee #SpecialtyCoffee
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I recently read a book "Unreasonable Hospitality" by Will Guidara that exemplifies how one tiny act like this in a customer service starved culture can make such an amazing impact on the bottom line. #customerservice #unreasonablehospitality
🍽️ How a Michelin-starred experience transformed my Chick-fil-A 🐔 I never expected a meal at Danny Meyer's Gramercy Tavern to revolutionize how I run my restaurant. But here we are. The secret? It's all about the last bite. At Gramercy Tavern, I was blown away by the 'mignardises' - tiny sweet morsels served as a final farewell. It was more than food; it was a gesture that said, "Thank you for being here." That got me thinking: Why can't quick service create the same feeling? So, we decided to shake things up. Now, at my restaurant, almost every dine-in guest receives a surprise at the end of their meal: a small piece of our famous chocolate chunk brownie, delivered right to their table. It's our way of saying, "We're glad you chose us today." The results? 📈 Customer satisfaction improvement 🤝 Our dining room team is more engaged than ever We're changing perceptions about what "quick service" can be. One brownie bite at a time. As Danny Meyer says, "Business, like life, is all about how you make people feel." Who knew that in the world of waffle fries and chicken sandwiches, we'd find a way to make people feel like they were having a fine dining meal?
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**The Restaurant Table Dilemma** 🍽️ Making choices at a restaurant isn't just about what's on the menu. It's about how those choices are presented. Imagine you're torn between a $15 pasta and a $30 steak. Then, the waiter mentions a $50 seafood platter. Suddenly, the steak seems like a bargain! This simple scenario illustrates how our decisions are influenced by the context around us. As Daniel Kahneman brilliantly explores in "Thinking, Fast and Slow," our minds are fascinatingly susceptible to these influences. #BehavioralEconomics #DecisionMaking #ValuePerception
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Vice President | MA in Gastronomy, BA in Journalism | Featured on Food Network, The AV Club Show, in the Wall Street Journal, USA Today, Bloomberg | Boundlessly Curious Writer, Editor, & Researcher
The Menu Matters LLC Monthly Minute August newsletter is out! In this edition: - Discover which sense consumers would give up in order to enhance their other senses when dining out. - Learn whether consumers find more enjoyment in anticipating a meal or reminiscing about it after the fact. - Find our "Hot List" -- restaurant, food, and other recommendations from myself and Maeve Webster - See what consumers said when we asked them about their favorite restaurant experience so far this year. Which brands did they mention? Which meal was so good it made one respondent cry? Find it all in this month's edition. If you aren't signed up for our newsletter, you can quickly get on the list here: https://lnkd.in/gzUTY_rZ
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Building Your Coffee Shop Dream: Menu Engineering ☕ analyze menu items based on popularity & cost. It helps restaurants: Boost profits by highlighting high-margin dishes. Keep customers happy by featuring popular favorites. Optimize your menu for a smoother flow. Stay tuned for our next post as we delve into operational essentials for your dream coffee shop! #WorkYouLove #CompetitiveWages #GrowthOpportunities #RestaurantBenefits #WorkPerks #RestaurantCulture #InvestInYourPeople #HiringNow #RestaurantJobs #JoinOurTeam #WorkWithPassion #AromaConsultancy
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Our research reveals that family-centred consumers are among the four predominant consumer segments in the restaurant industry. For Family-Centered consumers, dining out is about more than just a meal; it's a way to reconnect with their roots and enjoy hearty, traditional dishes reminiscent of home. . Read the full article to discover different value-creation strategies you can implement if you want to cater to this market segment: https://lnkd.in/d6qEKGZY.
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CEO & founder of Virtual Wine Concierge. Business Advisor in Wine, Food Diversity. As feature sommelier for resorts, restaurants & private clients, I ensure your guests experience memorable & your business is profitable.
Excellent video depiction, Mario! Last week, in episode 13 of Food Diversity: The Future of Food, Noni Virani and I had a delictible discussion about just this topic. The majority find the creepy crawlies, well, creepy crawly. Let the discussions continue!
A DISTINGUISHED CLIENT Watch carefully as it devours every morsel on the plate, showcasing its impeccable manners, as if it studied the fine art of dining etiquette. The live worms, naturally, are thrilled to be part of this gourmet experience. Yes, this is exactly the kind of insect feast they're pushing as the next big thing in cuisine. And if you're paying attention, you'll notice some supermarkets have already jumped on this culinary bandwagon.
