How can your concept stand out from the crowd?

How can your concept stand out from the crowd?

The difference today is that the market is much more saturated compared to some years back. Apart from having more restaurants per square kilometer, people are now more travelled, have access to more cooking shows and online videos about food, and now also better...
Hotel GM and The Owner – Communication

Hotel GM and The Owner – Communication

Carrying on from some previous posts, I have recently seen a small boutique hotels success being hindered through a difficult department head, who has direct relations and contact to the owner. This obviously a weapon against the General Manager. An owner, most times,...
Travelling & Dining Alone – Some tips to surviving

Travelling & Dining Alone – Some tips to surviving

During the past 15 years I have been traveling quite extensively as a hospitality consultant; and whilst having a passion to try as many food and beverage concepts during my travels and sharing my good and bad experiences on social media, I am always asked the...
The ‘NEW’ Hotel General Manager

The ‘NEW’ Hotel General Manager

The position of General Manager has never been a static one. When you’re checking the financials one minute and tasting new dishes in your restaurant the next, you cannot afford to be a specialist. You need to be generalist, hence the title.With an enigmatic sounding...
1 reason why restaurants fail – The missing element

1 reason why restaurants fail – The missing element

Many people see the idea of owning a restaurant as a dream and the ideal capital move, in doing something that they will love as a career. This usually dream guides them into launching a new business and are blinded by the real obligations of owning a restaurant,...