How do you manage F&B operations without risking safety, staff, and customer satisfaction?

one of the first steps to manage your F&B operations without risking safety, staff, and customer satisfaction is to adjust your menu according to the demand, supply, and regulations. You may need to reduce the number of items, focus on the most popular and profitable ones, and use seasonal and local ingredients.

Motivation, motivation & education! One does not work without the other. There is no purpose to have motivated staff without detailed knowledge, as well as to invest in the education of unmotivated staff. When we find a balance there, we will easily establish all other norms. Working for large and small hotels, in my career I have seen perfect plans and programs on paper of large companies that did not function in reality. I have also seen small, on paper, very disorganized restaurants and bars, which in reality achieved much better and higher quality results. Why? Because they were (un)motivated. (un)Motivated for job on the first place and (un)motivated with their salaries and working conditions. (not)Educated in the fields they needed.

Training training and training. There are many training programs available. Sure safe. Tips training. Food Allergy and Barista Training. HACCP Certification. 1st level 2nd level food and beverage training courses. Online classroom. Companies like HS consulting who do monthly audits but become part of your solution. Create your culture in your hotel. Instill the culture in your team. Working in a bar a hotline a buffet line there is a place for everything and keep everything in its place. Use it wash it sanitize it and put it back where it belongs. Continually wash hands. Hot food hot cold food cold. Don’t contaminate your products. A place for everything and everything in its place.

By following these simplified guidelines, you can effectively manage your F&B operations, providing a safe and satisfying experience for your staff and customers, ultimately contributing to the success of your business: Training staff comprehensively. Strictly adhering to safety regulations. Maintaining cleanliness and hygiene. Prioritizing staff well-being. Efficient inventory management. Ensuring quality control. Managing allergens responsibly. Having an emergency response plan. Communicating effectively with customers. Embracing technology for efficiency and safety. Conducting regular inspections and audits. Recognizing and rewarding staff. Committing to continuous improvement.

First off all is adjusting the menu according to demands of our clients, it is important to have the availability items in our menu. We have to prioritize in the most popular profitable ?? and running products.

-Training and mentoring play crucial role like an armour for the employee. -I strongly agree that Training will make and boost the employee .

In my experience Make Smart Hiring Decisions.There are the people who are going to keep your restaurant and kitchen running.Look for people with an interest in the industry and not just those who need a job.The right people will be able to help create new dishes,make suggestions for improving processes and help create a more positive work environment.Also put in time to train them when it comes to different processes and procedures so that they are set up for success from the beginning

I agree on that training is the key for success and to make your strong and knowledgeable so once you face the guest you can deliver the best service for the consumer

After the training component I would suggest focusing on consistency and continuity of training covered. It's important to ensure that all managers manages by these standards on not by how they are feeling the day.

Make the employees to have an attachment with the establishment,make them have a buy-in and feel part of the organization. Once the vision and passion is shared then everything falls in place and even better ideas can be harnessed,costs and expenses can be managed well.

In my experience the most powerfully weapon in my job was communication specially when we are talking to the guest and to delivering the best service

- In order to manage the F&B operation without risking and compromising the guest experience and their safety is to have an effective and efficient communication with the guest. - Guests need to be informed explicitly about the menu in regards to the possible allergens if any, possibilities of cross contamination, and dietary restrictions. - Non verbal communication in the form of feedback can be established two ways through various channels including social media platforms, email or websites in order to build trust, loyalty and reputation.

Como decía anteriormente este punto puede y debe ser tratado de manera transversal como entrenamiento del personal , hoy en día las redes sociales nos ayudan muchísimo a mantener de una forma lineal un feedback con el cliente pero no olvidemos que insitu es muy necesario aprovechar oportunidades para mantener la comunicación con el cliente externo ..veamos la necesidad de formación del colaborador como cliente interno ..pensemos en el “people centricity “ como valor fundamental

I also suggest a health and safety group who meets over a period of time, to discuss urgent items that needs to be fixed that may affect the physical safety of guest. This is where the communication will also be effective between guest and staff.

Needless to say, effective communication with customers is fundamental for restaurant service as it enhances customer experience, ensures accurate information sharing, facilitates efficient service delivery, and enables prompt issue resolution. By prioritizing effective communication, restaurant managers can cultivate positive relationships with customers, resulting in increased satisfaction, loyalty, and business success. However, in a hotel environment, communicating with customers through social media channels falls on the shoulders of the Sales department. That doesn't mean though that food service managers shouldn't encourage customers to engage with the business' socials. On the contrary, they should promote this interaction!

Just to add following : 1. Adhere and follow safety rules and protocols 2.Follow the local authorities regulations 3. Train ,direct and coach the team accordingly 4.Check (monitor)regularly all social media and internal reviews and act on them accordingly 5.Dedicate for each outlet a champion that drives guest satisfaction .

Upskilled the staff on sales techniques and ensure the correct measures are put in place to protect the companies products from misuse and pilfering

FB operations need very close monitoring to prevent any risk especially on food handling,storing and cooking. This area is very high risk. Regular inspection and audit will help to maintain hygiene and cleanliness of kitchen. Staff required knowledge of food handling and hygiene and its can be done during daily huddle as a reminder.

A forma mais eficaz e simples de monitoramento é o rastreamento rigoroso do movimento de mercadorias. A entrada das matérias-primas, a logística interna entre unidades e centros de custo (almoxarifado) e o controle de tudo que é produzido é o que trará estabilidade para a empresa e, consequentemente, para todos que para ela colaboram.

In the luxury F&B sector, the last thing guests want after a satisfying meal is to wait for the bill. Picture the frustration of sitting in a lobby lounge, unnoticed by the staff. This is where merging traditional five-star service with innovative tech, like ForgetBill, becomes a game-changer. It caters to the tech-forward traveler of tomorrow, ensuring seamless ordering and payment, blending the best of both worlds for an unmatched guest experience.

I agree but my suggestion the best key is to change one of the dishes that is not moving and choose the dish that was fast moving

Not much to add here but also another way to innovate your kitchen operations is by implementing technology solutions that streamline processes and improve efficiency. Consider investing in a kitchen management system that helps with inventory control, recipe management, and order processing. Additionally, explore automation options such as robotic kitchen assistants or self-ordering kiosks to enhance speed and accuracy in food preparation and service. By incorporating technology into your F&B operations, you can not only improve safety and staff productivity but also elevate the overall customer experience

By monitiring day to day operation withing F&B it is crutial to know both sides, guest and crew members needs. By that saying its persistent management will to know more about guest demographic behavior and to be able to adopt and be flexible on innovations for guest needs... Which is not the case for many companies. That's why guest choose to explore more companies, and with that said companies who refuse to adopt loose opportunities for growth and revenue, which is crucial to keep up with business, specially for cruise ships companies.

This is very vital and important we can use new methods, such as brainstorming, benchmarking, or testing, caaliber check to innovate operations. By innovating operations, we can differentiate yourself, attract new guest, and retain existing ones who are very regular to you.

My Customers will never know about the real importance of my behind the scenes Team that keeps them safe and improve their service; The Maintenance Team looking after the safe functioning of the property ... ... The Housekeepers keeping the property clean and hygienically as it should be ... ... my Kitchen Porters ... my Trainers ... of course my Personnel ... and critically in a British Hotel the person who keeps the Draft Beer Lines Crystal Clean ... I could go on and on for ever more ... And of course all of the Food and Beverage Team have to be trained in things they often do not want to be, regarding Hygiene, Health and Safety - before being allowed to consistently deliver Excellence for my Hotel Guests.

Grow your staff about Sense of belonging, in my opinion this is important too. All the bussiness that we run also need their ( Staff ) Sense of Belonging, even for Us as a Leader, make a good sample for them. You guys all great. Thanks in advance for all the comment, really help me.

1. Adapt to the change. It's okay to explore and being creative according to the evolving world 2. Team meetings are the Key. Consistent messaging and delivering of the messages staff needs to hear and building their motivation to do more. 3. Celebrate the wins if someone is nominated or done something big for a group in the house do something for them a bottle of wine or a dinner on the house won't hurt the P&L 4. If you're comfortable and have made that connection with the guests go ahead and ask them what would you have done differently in this setting. Get their input feedback is a gift that's doesn't mean we have to change for what the guests said

The integration of your property Quality Manager in your F&B operations is a sure way of reducing safety, staff and customer risks. This can be achieved by; ? Identifying performance gaps and works with managers to develop and implement appropriate training to improve performance. ? Staying visible and interfacing with customers on a regular basis to obtain feedback on quality of product, service levels, and overall satisfaction. ? Supports operational leaders in the response and handling of guest feedback, problems, and complaints on various platforms (social media, TripAdvisor, etc.). ? Using data collection methods to identify, compile, display, track, and analyze trends

The integration of your property Quality Manager in your F&B operations is a sure way of reducing safety, employee and customer risks. This can be achieved by; ? Identifying performance of HOD work gaps. ? Implement appropriate professional training ? Analyze customer’s feedback on quality and overall satisfaction. ? Design, develop and implementation of SOP ? Consistently deliver excellence