COYA Restaurant & Pisco Bar’s Post

🚀 Across the globe, every year on February 24th, restaurants and pubs honor the bartending geniuses who keep the drinks flowing. It's also a time when restaurants can boost revenue to celebrate World Bartender Day! 🍸🌟 Find out more tips by clicking on the article below! #worldbartenderday #bar #restaurants #hotels #events #celebrations

Evolving is always on my radar. To grow and become better everyday, as an individual and in business.

Do you know that the knowledge of making a Caesar salad at the table has become quite rare, with 9 out of 10 people in any restaurant not knowing how to do it. This indicates a significant decline in this particular skill among restaurant staff, which is a missed opportunity for creating a unique dining experience. In one restaurant I was doing training I suggestion to incorporate table-side Caesar salad preparation on a weekly or monthly basis clearly had a significant positive impact on the restaurant. Training the waiters to perform this engaging task not only increased sales but also captured customer interest effectively.

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Want to learn more about MRLA Membership? 🍍We could tell you about ALL the ways we provide you with #ValueVisionVoice, but we'd rather let real members and seasoned hospitality professionals like Amy Zehnder Grossi of Bavarian Inn Restaurant explain why #WearetheMRLA  Ready to join? 👉 mrla.org/joinnow

Very interesting story about the man who runs the Michelin Guide. As someone who has done restaurant and hotel PR for two decades, I have gone back-and-forth on the overall importance of awards. Do they truly impact the quality of the business itself? Does having a star (or two or three or five, depending on the award) improve the quality of the experience of your guests? What do you think? The most important factoid in this article is this one: "The stars are awarded to the establishment itself, not to a particular dish and not to the chef. A departing cuisinier cannot take their stars with them." So the next time you read a press release referring to the first new restaurant of a hot young "Michelin-starred" chef you'll know it's baloney. #michelinguide #awards #starratings #hospitalitynews #publicrelations https://lnkd.in/eYkvnQMQ

3 trends that will shape hotel restaurants in 2024

We were delighted to contribute to the August issue of Dine Out magazine on how reducing emissions company-wide can be the single most important thing to save our planet. As our Managing Director, Juliane Caillouette Noble, comments in the piece: “Providing training and development is a key part of this. Your team needs to know why carbon reduction matters, what the biggest sources of emissions within the F&B industry are, how your company plans to tackle this and what role they themselves can play. Once they have an understanding of how carbon can be reduced across the business – from waste reduction to menu design – you might also consider offering incentives as you hit certain milestones in your progress towards net zero. Sustainability in hospitality means a thousand small decisions made by 100 different people, all adding up to a huge overall impact. Every little choice plays a role – from how early you turn on the burners and whether you leave the lights on in the bathroom, to how a chef designs the menu or whether a commis is wasting vegetable scraps. Cumulatively, these small acts can make a big difference.” It's uplifting to learn about firsthand examples from our accredited Food Made Good business, Comptoir Group, and from The Pony Group with their array of hospitality venues in southwest England.

Our services are proven to improve your guest comment card scores, increase sales in rack rates and food and beverage outlets, increase your percentage of repeat guests, and help reduce costs by better detecting theft. We visit the property anonymously and prepare the most in-depth analysis of the property. From check-in, dining to departure. We are effective at uncovering service, product, and integrity issues. One daily dissatisfied guest costs your hotel $80,000 in annual revenue. One bartender stealing 1 drink per shift costs your hotel $2,000 annually. Only 1 reservation lost to a competitor per day, due to poor performance, costs your hotel an estimated $50,000 annually. #QAaudit #hotelaudit #restaurantaudit #spaaudit #qualityassurance #hospitalityaudit #auditexcellence #customerexperience #serviceexcellence #auditinsights #improvingquality #hospitalityindustry #auditingbestpractices #qualitycontrol #auditingstand

How to date a Brazilian? 🇧🇷 👉 Brazilians LOVE Kioskos. Which is the common place on the beach to have fun with some beers. So, don’t plan too much about the next restaurant, plan the next city with the great ocean view! 🌊 💬 If you want to learn Portuguese, send us a DM with the word FLUENT. #dates #braziliandate #braziliandating #brazil #portugueselearning