Hotel Covington的动态

?? The World's Top Waiter Competition – Challenge #2: Presenting & Serving Wine ?? Dear Competitors, The journey to becoming the World’s Top Waiter is about showing your passion, skills, and professionalism at every step. We were thrilled to see the first challenge submissions, but we know many of you haven’t stepped up yet. This competition is about learning, growing, and showcasing your talent, and now is the time to dive in! ??? Remember, this is not just about winning a title but also about making connections, growing your confidence, and proving yourself on the world stage. So, if you haven’t yet participated, now is your chance to shine! Challenge #2: Presenting & Serving Wine ?? We want to see flawless style, correct protocol, and proper language as you present and serve wine to guests. Your task: Bring the bottle to the guest, present it properly (announce the wine type, vintage, etc.). Open the bottle carefully and pour a sample for the guest to taste. After the guest approves the wine, pour it over the rest of the table, and end with the guest who has tasted it. Bonus: Feel free to interact with the guests during the service or choose to work in silence. We want to see your style and professional demeanor in action! https://lnkd.in/ecxiXBJQ #waiter #waitress #topwaiter #competition #WineService #TopFans #followers #finedining #hospitality

Pisco, the new spirit on the block. Exploring the London cocktail scene with Barfly’s own resident bartender and mixologist, Michael Andre Allingag, reveals a notable shift – Pisco is emerging as a preferred choice among bartenders. Barfly's UK Bartender panel recognizes its versatility and distinctive characteristics, offering a contemporary twist to classic cocktails. As we witness this trend gain momentum, it's crucial for on-trade establishments to consider the diverse possibilities Pisco brings to the table. Its unique attributes, coupled with the distinct production methods of Chilean and Peruvian varieties, provide an opportunity for bartenders to innovate and meet evolving consumer preferences. In the realm of spirits, Pisco is poised to be a significant player, offering a fresh and enticing alternative. Listen to how one of our bartenders is using it to freshen up drinks. #DrinksIndustry?#BeverageConsulting?#BeverageConsulting #DrinksConsulting #DrinksInnovation?#ontrade?#drinksbusiness?#DrinksSustainability #BeverageMarketing?#BeverageStrategy

Sommeliers have become increasingly important as opinion formers in recent years, which is why organisations like the ASI - Association Internationale de la Sommellerie - the way they are changing behind the scenes, and the people driving those changes, really matter https://lnkd.in/eTDxVTxA #Sommeliers #Wine #WineBusiness

?? Exploring the Future of Calvados: Lessons from Gin and Tequila ?? In the dynamic world of spirits, innovation and heritage often blend to create the next big trend. As we look to the future of Calvados, the traditional apple brandy from Normandy, we can draw valuable lessons from the past successes of gin and tequila. ?? Gin experienced a renaissance by embracing its botanical diversity, catering to the evolving tastes of consumers seeking unique and complex flavor profiles. Craft distilleries and creative marketing played pivotal roles in transforming gin into a contemporary favorite. ???? Tequila, once perceived primarily as a party spirit, underwent a transformation by highlighting its artisanal roots and regional authenticity. Premiumization and education about the rich culture of agave cultivation elevated tequila to a respected and sophisticated choice. Now, it's Calvados' turn to step into the spotlight. ?? Calvados boasts a rich heritage, with centuries of craftsmanship and a deep connection to the terroir of Normandy. By focusing on its unique production process, from orchard to bottle, we can captivate a new generation of discerning drinkers. Emphasizing sustainability, artisanal methods, and delicious natural apple flavor will resonate with today's conscious drinkers. ?? The future of Calvados lies in: 1. Educating drinkers about its rich history, delicious apple flavor and eco credentials 2. Innovating with modern twists, craft cocktails and a start serve - the appletini 3. Collaborating with top bartenders and influencers to showcase its versatility By leveraging these strategies, we can unlock the potential of Calvados and carve out its place in the premium spirits market - with special thanks to Damien Amadou, Pierre Martin Neuhaus, Damien Chabaud-Arnault and team who will spreading the word in Miami, Austin and Houston this week. ???? RDV at Bar Convent Brooklyn next week for face time with Tim Etherington-Judge - where I expect he will be ordering an Avallen Spirits | BCorp appletini... or two???? ! #Calvados #SpiritsIndustry #InnovationInSpirits #CraftDistilling #HeritageAndInnovation #FutureOfDrinks

Spirits brands are so much more than just a product behind the bar. ?? Spirits brands are actively shaping the future of bartending by investing in exceptional education programs. From masterclasses to certifications, these programs empower bartenders to create extraordinary cocktails and elevate the guest experience. I explore this more on my YouTube channel. You can find my most recent video in the first comment. #HospitalityIndustry #Spirits #HospitalityMarketing

Hear from our Judges: Why Winning a Bartender Spirits Award Matters! Bartender Spirits Awards can be the launchpad for global recognition, propelling your brand into bars and onto the back bars of tastemakers across the U.S.?? What Sets Us Apart? ??Judged by Industry Experts: The Bartender Spirits Awards leverage the keen palates and real-world experience of bartenders, bar managers, and on-premise buyers. They know exactly what works in a bar setting, ensuring your award reflects success where it truly counts. ??Unique Approach to Spirits: Winning spirits impress with their mixability, balance & versatility, making them a bartender's dream to work with. Additionally, packaging and price are factored in, recognizing spirits that are not only delicious but also commercially viable for bars to stock. ??Targeted to the U.S. Market: Unlike competitions with a global focus, the Bartender Spirits Awards are laser-focused on the American market. We understand the specific distribution networks and regulations that impact U.S. bars and restaurants, ensuring your win translates to real results. . . . #BartenderSpiritsAwards?#RaisingtheBar?#Bartenders?#spiritscompetition?#america?#bartendinglife?#SpiritsAwards?#chicagodrinks Danny Shapiro Beverage Trade Network Sid Patel Ankita O. Toshio Ueno DipWSET Sake School of America Emiliano Vazquez-Parrales Moody Tongue Brewing Company Katherine I. Malvika Patel

??Attention: Important update on ASI service guidelines for all ASI contests and judged service skills in ASI exams?? "As a general rule, the sommelier will let the host approve the wine/beverage and then serve the guests clockwise, regardless of gender. One exception: A guest of honour mentioned by the host." Note: ASI recommends serving clockwise but won't penalise candidates for serving the traditional way. This shift moves from a 'ladies first' mentality towards a more gender-neutral service. Share your thoughts on the new recommendation in the comments below. #SommLife #SouthAfricanSommeliersAssociation #ServiceUpdate #GenderNeutral #WineService

Feedback from previous events can be a goldmine. Consider survey results and suggestions when planning subsequent corporate events. ?#corporateevents #wine

Become a wine expert and discover France through the senses with these exceptional certification courses.

6 weeks until Cannes Lions! Planning your meetings over a meal? Discover the top 10 restaurants and bistros to wine and dine your clients at the festival. Stay tuned for more insider tips on navigating Cannes Lions like a pro! #CannesDining #NetworkingSpots"