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You get what you pay for, both in terms of experience and produce. Surely a guest would not be able to reproduce the hand made, mini size pastries at home, or even find the choice of teas in offer at those hotels. I would argue that in most cases having afternoon tea is the cheapest way for not so wealthy...
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To be honest lately I wonder why I am on facebook at all...most days there isn't much interesting. I am on Google+ too, but here in England it looks like not many people are in there. Most businesses will eventually create their own page as all you hear in blogs and on the net in general is "why...
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Lately I go to the supermarket and plan the menu for the day and maybe the day after, after seeing what's on sales. By "sales" I don't mean the usual discounts, but the items that are either expiring on the day or the day after and now have an orange price tag/sticker on them. I used...
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I think nobody really pays atention to this anymore. I think 2 and 3 michelin stars will always use table cloths, but the rest of the restaurants will make a decision for themselves based on the kind of restaurant, the look and feel as well as (let's not forget this) the budget they have.
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Had a couple in my time and everything was fine. Usually inspectors are unobtrusive and discreet. They will always find something wrong though.
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I think customers' expectations vary depending on the restaurant they go to. If your portion are not standard: like tapas restaurant, maybe steak house or maybe oyster bar you could possibly write a few words on the menu to give a bit of guidence. This is as well a great occasion for waiting staff...
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I guess it doesn't cost much (in terms of time) to set up a profile and make sure you are noticeable. In terms of using it it's great if you are either looking for a job or looking for a candidate and, as you said, find people you have been working with. In terms of social media as such..well...
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I quite like American Airlines (i think) "we know there is a Monday morning you and a Friday afternoon you"
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In my opinion there is no better way than interact with your guests/customers to get feedback, although this is not always possible. I think it's important to create a company culture where feedback is always welcome (whether bad or good), actively sought and acted upon. I am all for using mystery...
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I have been working for many years in Michelin star restaurants and eaten at quite a few in London. I think pretty much all of them had foie gras in their menus. Although I have always known how it was produced, I never really thought of it when ordering it at a restaurant. Sometimes one doesn't...