Corporate Chefs’ Post

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We anonymously surveyed our owner and investor partners to learn more about how we can better support their goals. “HVMG is our first choice for full-service properties with multiple food and beverage outlets and meeting space. HVMG leadership in all aspects of complex properties is outstanding.” -- Survey comment If you have been considering a management change, we would help your full-service hotels achieve excellence. #BeExcellent #happypartners #fullservicehotels

How do you define success in the culinary world? Is it Michelin Stars, a high Zagat rating, or maybe a bustling restaurant full of happy patrons? As professionals in the hospitality industry, we often measure our success by external accolades. But what about the quiet victories that happen every day in our kitchens and dining rooms? The proud moment when a young chef masters an intricate recipe, the joy of bringing a team together for a successful service, or the satisfaction of seeing a guest delight in their meal. Success in this industry shouldn't solely be defined by awards and recognitions. It’s the impact we make on individual lives – be it our guests or our staff - that truly matters. These are moments worth celebrating; moments that remind us why we chose this path. So let’s redefine success as something more personal and fulfilling. What is your definition of success? Reach out if you're looking for guidance on how to take your culinary career to new heights @ https://linke.to/discovery P.S. Please repost if you Find This Useful♻️ #hospitalityindustry #cheflife #emphathy #chef #leadership #mentorship #culinary ============================== If you're catchin' what I'm pitchin', then, ✔️Follow me, Adam Lamb ✔️Hammer the 🔔in my profile to follow my content ✔️Join over 2K fellow chefs and subscribe to the weekly newsletter; link in the first comment below.

What is "Unreasonable Hospitality"? 🌟 Unreasonable hospitality, as defined by Will Guidara, is all about forging deep connections with your guests. It's the process of exceeding expectations to make them feel cherished and esteemed. It's akin to treating them like family, even if they're just joining you for a meal. And the outcomes? 🌟 The results are truly remarkable, with the pinnacle of recognition – 3 Michelin stars, symbolizing "exceptional cuisine worth a special journey." 🌟 https://lnkd.in/g9m7ck3P Having had the privilege of experiencing this restaurant's magic, I can attest to the unforgettable moments it creates! But how does this relate to leadership in other industries? 🌟 I'm thrilled to delve into Will's book "Unreasonable Hospitality" and apply these principles to my leadership role, especially in collaborating with iconic brands and leaders in customer service. Let's explore how we can infuse "unreasonable hospitality" into our customer-facing teams to elevate and delight the customer experience! A special shout-out and thanks to Darin Recchi for the book and for being an incredible friend and partner in our journey to build world-class teams! 🙌📚 #customerexperience #employeeexperience #leadership

BOOK REVIEW: I am a big fan of delivering perfection and excellent client hospitality. I constantly read books (I like the hardcover book) on self-improvement and changing the landscape of life. My most recent read is one for everyone. Will Guidara "Unreasonable Hospitality." For anyone who is a foodie and restaurant lover, this is about the excellence, pain, and love of Eleven Madison Park restaurant in NY. It's such a fun read filled with emotion. DID YOU KNOW where the Michelin star criteria came from? I will tell you this, it has a lot to do with Michelin tires and France. This book can be easily absorbed to relate to any business model. https://lnkd.in/gg4VAXvt

Do you feel like your team is missing the mark on the basics?   Join us as we explore the foundational elements of hospitality with Jason E. Brooks, founder of HospiVation. Learn about the critical importance of maintaining core practices and building a family culture within your team. Perfect for those seeking to refine their restaurant's operations and foster a stronger, more connected team. Jason E. Brooks    Tune in and rediscover the basics that make your restaurant not just a business, but a community. Transforming Restaurant Managers Into Hospitality Leaders with Jason E. Brooks.

Are we losing sight of what really matters in the hospitality industry? For many, the word 'hospitality' conjures up images of fine dining, luxurious hotels, and world-class service. And while those aspects are undeniably important, true hospitality goes much deeper. ⭐It's about connection. ⭐It's about empathy. ⭐It's about making people feel seen, heard, and valued. ⭐It's about being a part of a community and fostering a sense of belonging. In this fast-paced, high-stress industry, it can be easy to lose sight of that. However I believe that emotional intelligence and empathy should be at the heart of everything we do in hospitality. So let's take a step back and remember why we do what we do. Let's strive to create more than just an impressive culinary experience or a lavish setting; let's create moments that truly matter. P.S. Please repost if you find this useful♻️ If you'd like to bulletproof your culinary leadership brigade, reduce your turnover, and optimize your staff's efficiency, then let's have a chat @ linke.to/discovery #chef #culinaryoperations #leadershipdevelopment #leadershipteam #staffretention #culinarydirector #hospitality #emotionalintelligence #community #connection ============================== If you're catchin' what I'm pitchin', then, ✔️Follow me, Adam Lamb ✔️Hammer the 🔔in my profile to follow my content ✔️Join over 2K fellow chefs and subscribe to the weekly newsletter; link in the first comment below.

Choosing the right chef partners for our business is SO important. It gives our team members the tools, experience and expertise to achieve great things.   Andrew Aston MIH, Head of Community and Partnerships shares valuable insight with The Caterer, on the importance of addressing gaps in knowledge and responding to regional team feedback when recruiting the perfect partner. By collaborating with chefs like Thuy Diem Pham, Ruth Hansom, Kirk Haworth, Josh Eggleton and Bettina Campolucci Bordi, Andrew ensures the focus remains on team training and development.   Andrew emphasises, “We look at the authenticity of the food they cook, and where they could add value with training and development. That’s so important, the chefs are not a sales tool, they are for our teams first, so training must be in their DNA.   This approach not only enhances the standards of our chefs, but also boosts team morale and customer satisfaction, driving overall business success and a wider pool of culinary skills. Read more about choosing the perfect chef partner here: https://lnkd.in/etmHhCBP #PerfectPartner #ChefPartner #FuelYourIndividuality