Bastille Day at Mercat Bistro is not to be missed! Read more about what we've planned in CultureMap linked below.
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Wine List Optimization Specialist | Training Education | People Developer | WSET Educator | Experienced Hospitality Professional | Advisory | Speaker | Renegade by nature
Daily Dollop of Wallop #61 Good morning one and all. Two things that really rocked my word this week. 1. I re-read the superb book Unreasonable Hospitality by Will Guidara. What a book this is. What a story and what a way in which to change the shape of what hospitality went from and too, in a relatively short space of time. More on this below. Has anyone read this? If not, please read it. Whether you are an industry stalwart or a newbie. Read it. 2. I went and visited a restaurant group on behalf of a client down in Portsmouth. It was a wine tasting and food testing that I hosted with the head chefs, GM's waiting staff of two of their flagship eateries. Pretty standard really in terms of what I was tasked to deliver in terms of my brief. However, what really surprised me and made me grin from cheek to cheek was their version of the 'critical path of service'. Their absolute mission to ensure that what matters most is the wellbeing of the team and the joy they must bring to each an every guest that walks through the door. There is phrase from the above book which I have used so many times before 'Service is back and white and hospitality is colour' In other words, the service element, for example, making sure that a plate of food is collected from the pass and taken to the table in a timely fashion is black and white - when done often, it becomes second nature and is chromatic and systematic by nature. Making sure that the glassware is clean and that the e-pos systems are fully functioning and up to date with new dishes, wines etc. This is black and white. The colour part is where the magic happens. This is what things the staff do and say to make their guests feel completely and utterly special. The restaurant that I was at, give each guest when they leave a beautiful chocolate truffle in a tiny gift box along with a QR code on it that takes them to a page where they are asked to put 2 words to describe their experience. When (and indeed if, but this is the whole point) if they tell the staff what their two words were on entering the restaurant, they are given a free glass of sparkling wine for each guest that they are accompanied by. It is then also an incentive for the staff to manage the expectations of those two words and the experience it gives the guest, and to try and better it in some way. Costly, perhaps if it isn't factored into any budget, but what a way to create a memorable experience and incentivise repeat visits. I adored this approach. It made the customer feel special and had a positive knock effect to the staff, chefs everyone in the sense of this being an innovative approach. We need more of this unreasonable hospitality. Don't you think? Leverage your beverage.
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Founder & CEO of Viewqwest | Redefining Connectivity: Where Innovation Meets Security | Challenger Business in South East Asia's Broadband Revolution | Biohacker
You believe in celebrating local flavours that take the global stage. When I see people overlooking the culinary marvels in their own backyard, I recognise a missed opportunity for local pride and global recognition. Because the best people in Singapore have an adventurous mindset. “Exploring our local culinary landscape isn’t just about food; it’s about embracing a world of flavors right at our doorstep.” They seek out and share the stories behind every dish, every restaurant. It’s that simple. Here are the four most common things I see successful foodies doing: #1 Regularly trying out new local eateries, from hawkers to fine dining. #2 Sharing their food experiences and recommendations online. #3 Engaging with the community to celebrate local culinary successes. #4 Always searching for the next hidden gem in our vibrant food scene. Remember: Every meal in Singapore is an adventure waiting to be discovered. Or don’t — and miss out on the richness of a culinary landscape that’s as diverse as it is delicious. #LocalFlavour #Singapore #CulinaryJourney #WorldsBest #SpiceRoute
12 restaurants from Singapore rank in world's best list for 2024
timeout.com
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Discovering the World's Top 3 Restaurants in 2023. @indianfoodrestaurant Explore the culinary excellence of the top 3 restaurants in the world for 2023 and uncover what sets them apart in the realm of fine dining. #World'sBestRestaurants #finedining #luxurydining #RestaurantRankings 0:04 The World's 50 Best Restaurants List a good authority on high-end establishments. Here's the top 3 for 2023: Central Restaurante in Lima, Peru - Central focuses on using fresh, seasonal ingredients sourced from all over Peru to create innovative and flavorful dishes that showcase the country's rich culinary heritage. Disfrutar in Barcelona, Spain - Disfrutar's menu is a playful and creative take on Spanish cuisine, with dishes that are both delicious and visually stunning. Diverxo in Madrid, Spain - Diverxo offers a unique and avant-garde dining experience, with dishes that push the boundaries of traditional cuisine. These restaurants are all known for their exceptional food, service, and ambiance. They are also quite expensive, with tasting menus typically costing several hundred dollars per person. 0:55 Here are some other factors to consider when looking for the most expensive restaurants in the world: Exclusivity: Some restaurants are very exclusive and difficult to get a reservation at. This can drive up the price of a meal. Location: Restaurants in prime locations, such as major cities or tourist destinations, tend to be more expensive. Ingredients: The use of rare or exotic ingredients can also increase the price of a meal. Service: Restaurants that offer a high level of service, such as personalized attention from a sommelier or waiter, may charge more. If you're looking for a truly unforgettable dining experience, then one of these top-rated establishments might be worth considering. But be prepared to pay a hefty price tag! 1:41 Defining' best' can be subjective as taste and experience can vary. However, there are lists compiled by food critics and industry professionals that recognize exceptional restaurants around the world. The World's 50 Best Restaurants is a prestigious annual ranking published by William Reed Business Media. Central, located in Lima, Peru, was voted No. 1 for 2023. La Liste is another well-respected ranking by French food critics. Their 2023 list includes establishments like La Vague d'Or in Saint Tropez, France and Lung King Heen in Hong Kong. These lists consider factors like creativity, technical skill, quality of ingredients, service, and wine and beverage programs. 2:26 For sheer size, some notable restaurants include: The Guinness World Record holder for largest restaurant is currently held by The Buffet at Wynn Las Vegas with over 500 feet of serving counters. Airplane Restaurant in Chongqing, China is built around a decommissioned airplane. Keep in mind that these large venues may prioritize quantity over culinary artistry. 2:49 As for expensive, there are many establishments around the world that cater to luxury diners
Discovering the World's Top 3 Restaurants in 2023 @indianfoodrestaurant
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Creating Inspiring Lifestyle Narratives | Managing Editor, Jocelyn Magazine | Sharing Stories of Resilience & Connection
Exciting news for all foodies out there! Check out my latest blog post on the newest restaurant in Hervey Bay, Barrel n Vine. From seafood delicacies to authentic Italian cuisine, Barrel n Vine has something for everyone. Don't forget to indulge in their irresistible desserts and wide selection of wines. Follow the link to read about my culinary adventure at Barrel n Vine. Cheers to good food and great company! 🍽️🎉🥂 #BarrelNVine #HerveyBayEats #FoodBlog #CulinaryAdventure
Barrel n Vine: Where Italian Food Meets Coastal Vibes
https://jocelynwatts.com
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Diving into a new culinary venture is always a fascinating journey. When we envisioned MâmAmis, the idea wasn't just to introduce another dining concept; it was about crafting an experience that resonates. Vietnamese cuisine, with its rich historical roots and diverse flavours, stood out to me. While Sichuan cuisine is like an explosion of bold and vibrant flavours, Vietnamese cuisine offers a different, nuanced melody—something more subdued, yet equally dynamic. The challenge was to not just replicate, but to delve into the intricacies of Vietnamese flavours, shaped by colonial influences. Just like at Chilli Fagara, our menu at MâmAmis tells a story. It's about transporting our diners to another place through each plate, and, more importantly, about bringing people together around a table to share in the joy of food and connection. So far, the journey from Chilli Fagara to MâmAmis has been a delightful exploration of flavours, history, and the universal language of good food. #restaurateur #businesschallenges #hongkongbusiness #hongkong #restaurantindustry #restaurantmanagement #fnb #fnbservice #successmindset #successjourney #operationalexcellence
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Embracing Authenticity and Niche Excellence: A Lesson from #ITCNarmada and #HotelVega Recently, I had the pleasure of experiencing the unparalleled ambiance and hospitality of ITC Narmada. With its diverse array of dining options, including a multicuisine restaurant, an authentic Gujarati restaurant, and a North-Indian restaurant, ITC Narmada stands out by truly embracing its niche. This reminded me of my visit to #HotelVega, where their focus on authenticity was evident. Their menu, known as 'Khasa,' is meticulously crafted with dishes made entirely in-house, from dairy products to bread. When we inquired about fast food options, the polite response emphasized their commitment to authenticity. These experiences highlight a Crucial business Insight: staying true to your niche and maintaining authenticity sets you apart in the crowded market. It's not about following trends but Creating Unique, Genuine Experiences that attract New Customers and Drive Growth. #NicheMarket #Businessinsights #Marketingstrategy #authenticity #customerexperience #growthstrategy
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In the bustling world of the hospitality industry, success often hinges on a combination of patience, dedication, and a pristine work ethic. Our Brand - Cafe Brewing Italiana - Veg Italian Cafe, recently showcased the power of these attributes by landing a substantial annual catering contract for over 500 employees at a prominent multinational company (MNC). At the heart of Cafe Brewing Italiana's achievement lies their unwavering patience. The journey began with our unrelenting commitment to consistently delivering exceptional dining experiences. Our attention to detail and the dedication to crafting delectable Vegetarian food garnered us a loyal local customer base over the last few months. Yet, the cafe's aspirations extended beyond the cozy corner; we dreamt of serving on a grander scale. Recognizing that patience is a virtue, we embarked on a strategic path to growth. Instead of hastily pursuing contracts, we focused on honing our culinary expertise and fostering a reputation for reliability. Our deliberate approach allowed us to create a solid foundation, earning the trust of the community and peers alike. Parallelly, the cafe's commitment to a clean work ethic set us apart in an industry notorious for its fast-paced nature. We upheld the highest standards of hygiene, service, and professionalism in every interaction. Such consistent diligence instilled confidence in potential partners, assuring us that Cafe Brewing Italiana would deliver not only delicious food but also an impeccable experience. The breakthrough came when Cafe Brewing Italiana's steadfast efforts aligned with the needs of a sizeable MNC. Our patience bore fruit as the company recognized the cafe's commitment to excellence and attention to detail. The MNC's decision to entrust Cafe Brewing Italiana with a major 11 months catering contract for their 500 employees was a testament to the cafe's enduring dedication. Our success story serves as a reminder to me today that in the competitive world of business, a measured approach can often yield the most rewarding results. Cafe Brewing Italiana's journey from a local Veg Italian Cafe to a provider of choice for a significant corporate catering contract underscores the value of patience, a clean work ethic, and a commitment to constant improvement. #cafebrewingitaliana #patience #catering
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QUESTION: CAN ITALIAN AMERICAN RESTAURANTS BE CONSIDERED PART OF THE ITALIAN CUISINE HERITAGE? CARBONE Major Food Group, FOR EXAMPLE So, it resulted that I was (partially) wrong. Dubai’s Atlantis Resorts The Royal, the world superluxury hotel, changed heart: it will soon have an Italian restaurant. Well, sort of: it will be a branch of Carbone Major Food Group, a concept started in New York City in 2013 and now in Hong Kong, Las Vegas, Miami, Dallas, Doha and Riyadh. Yes, Carbone: the brand famous for its heavy creamed spicy rigatoni vodka as well as Caesar salad, linguini (with i and not e) vongole, chicken scarpariello, veal parmesan: but in tuxedo-clad, that is, a “highfalutin versions of classic Italian American comfort food”. Wait a moment, but can restaurants like this be considered Italian? Should Italy include also them in its Unesco bid to protect Italian cuisine as a world intangible heritage? In the end they could be rightly seen as another “regional” Italian cuisine, though out of Italy. A contemporary virtual region, belonging to the world of internet, considering Carbone (social) mediatic global presence. Smart chef Mario Carbone is the founder: born and raised in Queens, with Italian grandparents, “retrograde but forward-thinking, smile inducing, and thoroughly meta-Italian”, his “cathedrals of carbs” lined up at their tables stars as Rihanna, the Olsen twins, Taylor Swift, the Kardashians, Leonardo Di Caprio, the Obamas, Jay-Z, LeBron Jones, Derek Jeter, Jared & Ivanka Trump and many others. Not exactly qualified Michelin guide inspectors but the Instagram and @deuxmoi worlds do not reward competence. But also academics have glorified Carbone: “… it’s the food of the poor immigrants, and it’s fighting against the Northern Italian disdain,” sentenced Krishnendu Ray, professor of food studies at New York University, forgetting though that the poor immigrants indeed created spaghetti and meatballs, and perhaps also veal parmesan, but Cesar salad and spicy rigatoni vodka have nothing to do with them. Italian Italian vs Italian American, the old quarrel. And we are back to the initial question: can an Italian American restaurant be marketed as Italian? Or it’s just a way to mislead customers? In the picture Mario Carbone with girlfriend Cait Bailey, New York based publicist and brand strategist, for customers as Ms. Earle, Alex Cooper and Zayn Malik.
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