Mark Severino

🍴 As I have been operating in the hospitality industry for many years, I am keenly aware of the seismic shifts that may be on the horizon for our industry. 📉 Recent economic signals such as the potential absence of rate cuts by the Federal Reserve are particularly concerning. This situation could keep or increase the cost of borrowing more expensive, thus increasing the operating cost of our businesses—a challenge we must prepare for now. 💼 These tightened financial conditions suggest a potential tightening in consumer spending, which could lead to decreased dining out and reduced bookings for reservations for dining and events. The ripples from major sectors are starting to touch the shores of hospitality, affecting restaurants, hotels, and beyond. 🌱 In response, it's crucial for us to emphasize positive cash flow and profitability. Focusing on these financial metrics will provide the stability needed to weather the storm. This may include adjusting menus, reevaluating supplier contracts, or streamlining operations to ensure we are not just surviving, but thriving in this challenging macroeconomic landscape. 🔍 It's essential for those of us in the hospitality industry to stay vigilant and adaptive. We need to innovate our services, rethink our cost structures, and enhance the value we offer to our customers. Let's explore new business models, enhance digital integration, or revise supply chain logistics to maintain profitability without compromising on quality. 🌟 Positively Forward: Despite these challenges, remember that adversity often breeds innovation. The hospitality industry is resilient and full of creative minds that have overcome countless challenges before. Let's use this as an opportunity to come together, share insights, and push the boundaries of what's possible. Together, we can navigate through these turbulent times and emerge stronger. 💬 I invite you all to share your strategies on thriving in this evolving economic landscape. Your insights are invaluable as we forge ahead together! #HospitalityLeaders #EconomicImpact #InnovationInHospitality #Resilience #TogetherWeThrive ✨ Stay optimistic, stay creative, and let's lead the way to a brighter future in hospitality! ✨

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From the Sommeliers Choice Awards Judge's Table: Here comes the insights from Ermoni Best Sommelier at The Inn at Mattei's Tavern. Ermoni Best, currently a sommelier at The Inn at Mattei's Tavern under Auberge Resorts Collection, brings an extensive background in the hospitality and beverage industry to the ever-evolving world of wine. With a resume that spans Michelin-starred establishments in both Chicago and Santa Barbara County, Best combines her expertise in sommelier certifications with a progressive approach toward sustainable business practices in wine. Her journey, which has now taken her to France to pursue an International Master's in Sustainable Business, underscores a commitment not just to understanding wine, but also to integrating sustainable business strategies within large wine corporations. Ermoni is participating as a judge in the 6th edition of the Sommeliers Choice Awards. Best’s approach to judging is deeply influenced by her understanding of sustainability and a broad palate honed through diverse gastronomic experiences. This extensive background equips her with the ability to identify and understand emerging trends, often revealed through selections offered "by the glass" in various establishments—a telltale sign of evolving consumer preferences that ripple through the industry. When judging wines, Best emphasizes the importance of balancing typicity, quality, value for money, and packaging. He notes that approachability is key; a wine must immediately appeal to consumers, suggesting that its complexity should be inviting rather than overwhelming. This balance is critical, especially in a competitive marketplace where the clarity of a wine's appeal can make or break its success on a wine list. The impact of winning a medal at the Sommeliers Choice Awards can be significant, particularly for smaller or emerging wineries. According to Best, such recognition serves as a "considerable recommendation letter" from sommeliers, breaking barriers and enhancing awareness not only of the wineries themselves but also of the grape varietals and regions they represent. This can catalyze new trends and shift market dynamics favorably for the awarded brands. A unique opportunity to present your wines to America's top sommeliers. The wine scores are benchmarked for on-premise channels by top sommeliers, master sommeliers, wine directors and restaurant wine buyers. Submission deadline is April 24.

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Dare to dream and face the challenges? Running a hospitality business means some ups and downs. 🍽️ From bold visions to harsh realities. Uncover the secrets of restaurant success, by avoiding 10 pitfalls.

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In the kitchen, precision is key! Sharp knives = better yield, consistent slices, and perfectly cooked meals. Keep your edges sharp with Cozzini Bros.,the trusted name for over a century. 🥦🔪 #consistency #foodyield #laborcost #sharpknives #cozzinibros #commercialkitchen #cheflife #professionalchef #culinarylife #kitchenequipment #kitchensafety #chefknife #restaurantlife #foodservice #hospitalityindustry

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In the last 20yrs, at least in my humble observation, there has been quite the shift from dining at hotels toward standalone/independent, or even chain restaurants. The reason? First answer is pricing; agreed that hotel F&B offerings are higher. Secondly, variety; it’s always an “all day dining” menu (aside from their specialty units, which some larger properties have these). “Why pay $30 for a burger i can get across the street for $18 with all the fancy condiments?”. Or that coffee shop has a cool vibe and better pastry selections. Or hotel coffee is too expensive Etc. I agree on all points, however, my counterpoint(s): 1. Price has never been an issue; the same guest will gladly pay $8 for their coffee product at the nearest Star..ucks. 2. The local burger joint has a cooler vibe to sit in with locals. 3. That coffee shop with the awesome pastries have tables with available power sources to charge devices. Hotel F&B units have utilitarian designs that is geared for, mostly, accommodate guests’ breakfast service, why not change that! #thinkdifferently #hotelfbisrestaurant

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💥 FLASHBACK FRIDAY 💥 Alan Young talks about how important it is to give guests a choice and personalize their hotel stay. He talks about how a simple thing like remembering a guests name could make their stay! Have a great weekend! #TheModernHotelier #Podcast

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For years, the debate on job affordability versus location has sparked discussions, particularly in the hospitality industry. This issue extends beyond one sector, prompting the question: what is the solution? A notable trend is the diminishing provision of staff housing in hotels, possibly influenced by profit motives. However, it's crucial to recognize that the team's well-being and productivity significantly impact overall profitability. As we navigate ways to support industries that ignite passion, the challenge remains in attracting talent to locations that may not offer competitive returns. #WorkplaceWellness #EmployeeBenefits #Profitability

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