Louisa of the Seas’ Post

Eleven Madison Park (EMP) in New York City had already been among the world’s top 50 restaurants for successive years, and moving up on that elite list, when Peter Wells, food critic for The New York Times, walked out of its dining room after a fifteen-course lunch to write a review so scathing that he earned himself the name Peter ‘The Punisher’ Wells in the media. In today’s increasingly gatekeeper-less world, the idea of paying exclusive attention to one person’s opinion smells of fossils. I’ve for long wondered why the best restaurateurs and chefs are okay with flourishing and perishing by the food critic’s pen. They go to painstaking lengths to come good on that one unannounced Judgement Day and earn the right to those elusive stars. I said up top that this idea of giving so much heft to one person’s views is bonkers. I’m willing to change my mind on this. What persuades me is this: any brilliant creation is fractal. In its smallest component shines the excellence of its entirety. Each part captures the character of the whole. Steve Jobs was known to check the back of drawers because his father had taught him that anything beautiful had to be so through and through, even where no one’s eyes went. Especially where no one’s eyes went. It is the same thought that applies to the highest rung of customer service. The smallest detail represents the whole. A single diner’s experience carries the voice of the community. We can moan over the harshness and ridiculousness of letting one stranger determine the fate of our grandest projects. EMP made wholesale changes to its service after that biting review. Or we can use it as the perfect excuse to make the back of our drawer shine just like the front. In four years, EMP went on to be become #1 at the World's 50 Best in 2017. #customerservice #hospitality #curiosityovercertainty

“Our restaurants, no matter where they are, will always be about the people for whom we create meals and experiences.” Learn more about Art Hannemann and Seven Brothers Burgers in this week's edition of the Founder Series: https://lnkd.in/gMdc8kGB

CHOOSE TO BE A PENCIL 1. You have a rubber- The Mistakes you make can always be corrected 2. The most important part is the graphite- The inner you, your attitude, your personality, your thoughts-guard them. 3.Must be sharpened- Accept correction, guidance, testing times, they make you awesome. 4. Accept to be controlled by the hand- accept to be led/guided sometimes, respect policies in place etc 5. When broken, you will form two separate pencils- Rise up from your downfall and be a better version of yourself. 6. Whatever you touch leaves a mark- Leave a positive mark on people. As you internalize the above, lets enjoy some awesome coffee at Karen Blixen Coffee Gardens https://lnkd.in/g88FCkaU The Hatton's lounge, The Babette's, Garden Restaurant, The Atrium, Cottages, Poolside bar. We are a deal with top class security.

Does wining and dining still work? A lot of people talk down on entertaining. That’s ignorant. In the last month, I’ve done about a dozen or so dinners.  I am all for them and here is why: There is something deeply embedded in our humanity that values a good meal. Especially when shared. A dinner is relaxed. A dinner allows for good conversation.  You see the person. You see their table manners. You see their expressions. You hear how they laugh. You hear their inflection. You hear so much. You learn whether they are shy, or snarky, or sarcastic, or silly. You get to ask questions. You get to listen to the answers. You pick up on SO much more than on a Zoom or a call. Time together builds trust. It’s not slimy. It’s not sales-ey. It’s not wrong. It’s reality. So, call it what you want, but time with others is meaningful and important. If you decide to skip it, enjoy those shallow, transactional relationships. Does wining and dining still work? Of course it does. And it always will. #sales #networking #dining

"Striking Gold with the Sober-Curious: A New St. Patrick's Day Strategy for Business" Hey there, it's that time of year again! St. Patrick's Day is just around the corner and we all know what that traditionally means - a day filled with merriment, laughter, and of course, a pint or two of your favorite brew. But have you noticed a shift in consumer tastes lately? That's right, even on this iconic day of celebration, the demand for non-alcoholic beverages is on the rise. Now, before you raise an eyebrow, consider this. By adding a few handpicked mocktails to your menu, you're not only catering to a growing market but also inviting those who might have chosen to celebrate at home instead. Sounds like a win-win, doesn't it? For years, St. Patrick’s Day has been synonymous with drinking and bar-hopping. But times are changing, and so are consumer preferences. The sober-curious movement, as it's popularly known, isn't a passing fad. It's here to stay. And businesses that tap into this trend sooner rather than later stand to reap significant benefits. Why not explore something different this St. Patrick's Day? Go beyond the traditional offerings and embrace the sober-curious movement. Your customers will appreciate the thoughtful gesture, and who knows, you might just strike gold! #NorthDakota #SDjobs #SouthDakota #MTjobs #Montana #WYjobs #Wyoming #GeckoHospitality #WereHiring #LetGoAndLetGecko #GrowYourBusiness #Business #RecruitmentAgency #NowHiring #restaurant #foodservice #opportunity #hoteliers #hotelmanagement

Meet the N&P team! For our first “Meet the Team,” we have a man who needs no introduction! You’ve seen him frequently on our social media, from hosting spirits tastings in our cellars to being an excellent hand model...Spirits Specialist, Steven Cook. In this series, we will be asking the Nickolls & Perks team a few questions so you can get to know the people who make N&P tick. "What’s your favourite Dram?" It's always a tricky question for a booze geek. Something peated in a port cask. "What’s your favourite local restaurant?" The Old Wharf Inn. I'll be there for another top-draw Sunday roast this month. "What’s your desert island drink?" Another toughie. A bourbon, perhaps. If you find any islands with Michter's 20 Year Old on tap, let me know. "What’s your favourite Band/Artist?" I'm a big fan of shoegaze-y style stuff like Stumbleine, Tourist or M83, they're great for a road trip. "What’s something you think is totally overrated?" Nightclubs. Too loud. Give me an old-school boozer, taproom or swanky bar any day. "...and finally What’s your guilty pleasure?" Horlicks. I'm already accused of being older than my years. A hot cup of Horlicks certainly doesn't do that reputation any favours. #NickollsPerks #MeetTheTeam

There's something about the mountains. 🏔 Have you ever compared dealing with the usual stresses of life at ground level to being up in the mountains? For example, we took our two boys on a city holiday to a restaurant, and then we took them to a restaurant up in the mountains. It was amazingly different. None of us got worked up. Working from different places often helps. If you're in KL next week, consider going to Frasers for a day. #ShiftingPerspectives #ShiftingWorkLocations

Discover Des Best of Greater Des. In this article you can find it all. From best intentional cuisine to the best patio, from best BBQ to best ice cream, from best bars to best breweries, etcetera, etcetera. Moineshttps://lnkd.in/gFj34YX3

🍷 Just had an amazing session- "Being Sauve - 'Wine and Dine' for senior Leaders! 🍽 From discussing the ins and outs of workplace etiquette to mastering social gatherings, it was a feast for the mind and the palate. We delved deep into everything, from the appropriate dress code to the art of navigating through a menu with finesse. 💼 The focus wasn't just on the food, but also on the significance of how we present ourselves in professional and social settings. The way we carry ourselves speaks volumes, and today's session was all about polishing those social skills to a fine shine. 👗 Dress code? Checked. 🍴 Proper use of cutlery? Checked. 🥂 Selecting the right drink for the occasion Double-checked. It was all about ensuring our leaders are equipped with the knowledge to handle any dining scenario with grace and confidence. 🍽 What made it even more special was the practical approach - we literally got our hands on the crockery and cutlery, going through the motions of dining etiquette step by step. It wasn't just theory; it was a hands-on experience, and boy, was it fun! 👔 Here's to more sessions like these where we not only sharpen our professional skills but also polish our social charm. Cheers to becoming the epitome of grace in every situation, one wine glass and dinner. plate at a time! 🥂✨ #WineAndDine #EtiquetteMatters #ProfessionalPolish #facilitation #traininganddevelopment