As GM at Stein Eriksen Lodge in Park City, Utah, Dan Flick was in charge when the Mobil Travel Guide raised the hotel’s rating to five stars in 2008. Maintaining that standard requires a lot more than resting on laurels, Flick said when I caught up with him this week. “It certainly has become more challenging," he says. "Forbes has branched out into more of a global system. And as they continue to grow, along with that, the standards continue to elevate, because obviously it’s not their goal, as they continue to expand, to have 400 or 500 five-star hotels.
Assume the sale. This is one of those phrases that is drilled into the head of any good salesperson. “They will love our product, I know they will. Just keep listing all the benefits of our product, and they will have to buy it. So, just assume that you will make the sale and ask them for their order," says the hungry sales manager boss. Well, I don’t want you to be a hungry sales guy, at least not at this point. But I do want you to assume the sale. Here’s what I mean. Those well-spoken-of “two minutes or
What if you could motivate your employees to increase revenue, while improving employee satisfaction? What if you could reward them for the hard work they put in, while getting great results for your business? Introducing IncentiveContest.com—a valuable tool that rewards employees for reaching performance goals. With prizes from nationally recognized brands awarded online. Buying scratch cards, gift cards, and prizes? Managing inventory, tracking, spending, and accountability? No more. IncentiveContest.com is as easy as 1-2-3. Staff members perform a rewardable action. Your team manager awards a code. Your staff go online to learn, spin, win, and redeem. Prize redemption is
Reed (right) reflects on a dynamic career, with Hotel F&B’s Michael Costa. Craig Reed describes himself as “the luckiest guy in the food and beverage industry,” even after 40-plus years in the business. He started his career as a dishwasher while attending the University of North Carolina in the early 1970s, eventually moving on to key F&B positions at renowned properties including Virginia’s Williamsburg Inn, the Greenbrier in West Virginia, and the Broadmoor in Colorado Springs, where he has spent the last 25 years as director of F&B, and boasts Colorado’s only Five-Star, Five-Diamond restaurant, the Penrose Room. Along the
Justin Alexander said his dream is that Holiday Inn F&B will become so consistent from property to property that the brand can feel confident enough to run a national ad campaign highlighting F&B as a differentiator in the market. At the Holiday Inn Downtown in Rochester, New York, Alexander, director, brand experience, Holiday Inn Americas at InterContinental Hotels Group, led the last in a series of 11 conference-style CASH F&B summits, held across the U.S. and Canada. In the series, all hotel general managers and F&B directors received in-depth, in-person training focused on driving revenue, service, and consistency throughout morning
As hotel F&B operators, it is finally our time. For many years, F&B has been a secondary focus for the hotel industry. However, we have seen a revolution of the freestanding restaurant. F&B is finally receiving the recognition it deserves as an integral part of the hotel guest's stay and experience. The same factors that drive you to your favorite neighborhood spot—vibe, ambiance, experience—are impacting the guest's decision as to which hotel to book. The fact is, F&B has become a single leading factor in developing a hotel's personality, creating a sense of arrival and destination, and differentiating truly outstanding
Face it, there isn't one among us who is perfect. We all are full of faults, failures, and fear that keep us from being our best. Think of each of these imperfections as bricks that build a wall between who we are and who we want to become. Have you built a seemingly insurmountable wall that is keeping you from reaching your potential? If this is the case, don't fret; there are steps we can take to begin tearing it down. Start by accepting these imperfect bricks as part of who we are. Once we grasp the concept of imperfection
When Kimpton Hotels hosted an internal meeting last summer at Hotel Monaco Portland, Jason Gordon, GM of the hotel's Red Star Tavern, planned an afternoon meeting break that was both exotic and efficient. "The meeting was held at the end of the summer," Gordon explains. "We were just finishing up our Kimpton-wide tiki cocktail promotion, and we had all this inventory of hand-blown glassware with ornate tiki faces and emblems carved into them. The promotion had been a big hit with our customers, so I thought, 'Why not use this meeting as an opportunity to wow some seasoned hotel