Drive more play in your casino through yield management Rooms as a tool to increase play in the casino is becoming critically important as operators maximize rates based on demand and measured against player worth […]
Are you winning or losing your guests through your best intended efforts? You’ve added technology, amenities, flavored water at check-in, and a Starbucks in the lobby – so why are you losing guests to the […]
Fine … but why do you have dog on your menu? Creating menus that are exciting and fresh for our guests is a constant focus of most Chefs and F&B Managers. As they evaluate their […]
Guest service around the globe I have been fortunate enough to be able to travel overseas and throughout the United States this last year, and I have discovered that there is a common language we […]
Financial Review In this series, we have covered SERVICE, LABOR, MENU & FOOD PRESENTATION, COSTING & WASTE as areas of focus by Food & Beverage Directors and professionals determined to improve or fine-tune their operation. […]
If you can’t measure it, you can’t improve it So far in this series, we’ve covered SERVICE, LABOR, and MENU & FOOD PRESENTATION in improving your food and beverage operation. Proper COSTING and WASTE control […]
Menu and Food Presentation So far, we’ve covered two parts of this five-part series, SERVICE and LABOR. Today for part III, we will be covering MENU and FOOD PRESENTATION. When we evaluate a restaurant, the […]
The “labor” factor In ‘Part I” of this five-part series, I spoke of how SERVICE was the start of our focus in improving your food and beverage operation. This second part will ask some important […]
Service What keeps a food and beverage director up at night? What’s the pebble in a GM’s shoe when it comes to a property’s F&B outlets? As a casino and hotel operator for over 30 […]
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