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Hospitality Food Sanitation Chemicals - A New Business Model Mar 11, 2015: The Current Industry Business Model

Beyond dilution control equipment, not much has changed for the large sanitation chemical providers. Their business model remains based on selling more chemical volume (price competitiveness). Their sales representatives are still rewarded on sales volume (which equates to chemical volume) and in our capitalistic system - rewards drive behavior.

Consider the following: if a sales representative is financially rewarded on volume sales, what is he/she incentivized to do? Read on yo learn more

How to Handle Angry Customers [Infographic] Sep 7, 2014: Customers might get angry for a variety of reasons, some justified, some not. Whether they confront you face-to-face, over the phone or in Live Chat, you are likely to encounter frustration, aggressiveness, irritation and very little patience. Handling such customers is one of the most difficult, stressful and challenging parts of the customer service job.

While unhappy customers tend to spread their negative experiences through word-of-mouth, online customer reviews and comments in social media channels, it can really hurt your brand’s reputation and even lead to revenue loss. On the other hand, the right response to a customer complaint can actually turn those unsatisfied customers into your loyal fans.

Check our Infographic with 10 simple tips on how to handle angry and rude customers effectively and 10 great quotes to remember when dealing with them. Have something to add? Feel free to share your thoughts in the comments.

Understanding the Meaning & Power of Breakfast.By Dr. John Hogan Jul 28, 2014

Paying appropriate attention to the markets and guests we serve lessens the risk of losing the loyalty of a guest. This article addresses trends and mistakes many properties of all product segments are making in their breakfasts, which increases the danger of it becoming a commodity rather than a unique experience.

This article offers specific examples of successful properties that choose to focus on their ingenuity with special touches to pleasantly surprise and impress their customers.

Industry insider: 10 secrets to happier hotel guests Jul 24, 2014

Top Five Trends in Hospitality for 2014 Jul 18, 2014: Kendall’s School of Hospitality Management, ranked by an ORC International– 2013 Survey as the No. 1 program in Chicago for preparing students for hospitality careers, has released its trends outlook for the hospitality industry in 2014.

The value of a freebie Mar 17, 2014: The Law of Reciprocity states that – ‘If you give someone something or do something for them – they will want to repay you – to give you something.’

Why don’t you think of some little unexpected freebie you can offer your customers that’ll encourage them to return and also tell others about their positive experience. And while we’re at it – why not try the same thing with members of your staff.
Article by Alan Fairweather

7 Legal Steps You Will Need to Complete to Build Your New Restaurant Feb 26, 2014: By The Law Offices of David A. Gabay, PC

New restaurant owners can sometime be intimidated by the legal process needed to build a new establishment. Here is a general outline of the legal steps required to build and launch your new restaurant.

National Waiters and Waitresses Day: Appreciation and Recognition are the 'Special Order of the Day': Feb 21, 2014

Appreciation and Recognition are the 'Special Order of the Day':

On May 21, there is one of those unusual “holiday celebrations” on some calendars and we are delighted to share it with you: National Waiters and Waitresses Day

This day recognizes the value and importance of a good service professionals, the waiters and waitresses who serve our guests. When one dines out , they often represent the restaurant, club, hotel, spa or other hospitality business as the main human contact with the guest. How they treat those guests are often the difference between a great experience or a bad online review.

Menu Transparency - An editorial perspective By Meg McDonough Feb 17, 2014

Menu Transparency – Coming to a Hotel Near You

By Meg McDonough

Under the new legislation, restaurants will be required to display calorie information for standard menu items as well as calories for each serving of food at a salad bar or a buffet line (e.g., LTO’s – fast food and chain restaurants).

Condensed Interview with Ocean Reef Club Chef Philippe Reynaud Feb 16, 2014: Interview with Chef Philippe P. Reynaud, Senior Director of Culinary Operation

Ocean Reef Club, Key Largo, Florida