Hotel Restaurant Supply

The restaurant business is so fiercely competitive that a dining establishment simply cannot afford a blemish by making an error in the cooking, handling, or storage of food. One sick customer or a mention in the local newspaper about an unfavorable inspection and your reputation is, excuse the pun, “cooked.” “It’s not work if it’s routine” is a motto I have always followed. The safety and hygiene policies everyone should use when working in the food service industry should be so ingrained that they are simple routines. As a matter of standard practice it should feel strange not to use your thermometer to check the temperature of chicken as it leaves the rotisserie. It should be uncomfortable to not sanitize the prep areas after each task. Practice the steps over and over and over. Employees must be properly trained and certified. Clean hands. Gloves, replaced often. Sanitize. Check the temperature: heat for cooking, cold for storage. Proper sealing of stored food...

I think there is something about a hotel that’s different than any other business. You aren’t just eating a meal, or watching a film, or buying some socks and then going home. You are literally turning over your entire person to the hotel. You’re going to sleep there, so the experience has to be flawless if you are going to return. Trust must be established and first impressions are crucial because if a guest has a bad experience at check-in, it’s a bad hotel. The world’s finest hotels have known about the importance of the arrival experience for decades, and they follow some common sense tips that every hotel owner and manager should insist on for their staff and their hotel environment. Here are a few that I look for: Staff: The 10/4 Rule: Make eye contact and smile when 10 feet away from a guest. At four feet, verbally greet the guest. Walk, Don’t Point: I asked directions from a front desk attendant once and the gentleman politely asked a coworker...