|Author:||GenevaServe||Created:||Wednesday, June 30, 2010|
By Geneva Serve on Monday, April 23, 2012
With the technological capabilities of smart phones and tablets, engaging customers has gone beyond social networking sites such as Twitter and Facebook. Restaurants and hotels are providing more information and convenience through numerous customized apps. Customers are able to find a location, make a reservation, explore menus and much more at the touch of their fingertips. Apps are also more viewer-friendly as they better fit a cell phone or tablet screen when compared to the website and are much easier to navigate. Does your business offer an app for customers to add to their always-growing app collection? Why should your restaurant or hotel consider developing an app? Are there apps you should leverage to attract new customers?
By Geneva Serve on Monday, March 19, 2012
In a dynamic and competitive marketplace, restaurants and bars must find ways to separate themselves from the competition to succeed. A common way of doing this is adapting trends that other establishments haven’t picked up on yet. One service trend that has gained recent popularity across the nation is the practice of serving cocktails from a pitcher. Instead of making a drink for each individual, restaurants and bars everywhere from Chicago to New York have been batching their drinks for a variety of reasons.
By Geneva Serve on Monday, February 27, 2012
When searching for ways to enhance guest experience, hotels and other hospitality providers should take a close look at every service they offer. A thorough approach will lead to more comprehensive improvements and higher customer satisfaction. Hilton Hotels and Resorts recently took measures to build a strategic plan for its future and now offers a unique breakfast program that appeals to guests worldwide.
By Geneva Serve on Tuesday, January 10, 2012
Hospitals aren’t the only place putting the lunch trays aside and offering more specialized meal programs, but long-term care facilities and senior communities have revamped their food service operations too. From country kitchens, grab-and-go options, room service to in-house bistros and cafés, senior living communities have it all. It is no secret to them that quality meals not only offer nutritional value, but a place for residents to socialize and feel at home too.
By Geneva Serve on Wednesday, November 23, 2011
Hotels and resorts across the nation and even the world, offer guests convenient delectable meals through their room service operations. From the comfort of their rooms, guests can easily enjoy breakfast, lunch, or dinner. To guarantee the best experience, hotels must ensure food quality and safe temperatures when delivering food, especially with numerous orders in place. In order to keep hot food hot, room service operations utilize hot boxes or food warmer carriers. However, what heating type is best for your operation: electric or canned fuel?
By Geneva Serve on Thursday, October 20, 2011
A common question morning guests may hear from waiters at your establishment, but are you sure that your coffee offering is up to par? This past year, there has been a substantial increase in the amount of coffee drinkers and the age of the coffee consumer is expanding. The younger coffee connoisseur has returned and with a sense of loyalty, this holds the opportunity for growth in the future. With the coffee industry on the rebound, make sure your establishment is capitalizing on the trend.
By Geneva Serve on Wednesday, August 31, 2011
Year after year, trend spotters, top chefs, food connoisseurs and avid bloggers release the top predicted food trends. From delectable cupcakes to Spanish cuisine, the trends have continued to evolve over the past five years. As we turn back time and expose some of the most unique food trends, you will see that some food themes continue to remain the same. Regardless of the latest diet fad or unique ingredient, offering healthy meal options doesn’t seem to be a trend that is fading any time soon.
By Geneva Serve on Thursday, July 21, 2011
In the news, social media and numerous menus, you have most likely heard the term farm-to-table. However, we aren’t talking about the food preparation and food safety process that takes place from when food is harvested to the steps before it is served on your customer’s plate. We are talking about the farm-to-table initiative that has swept the nation and encouraged many restaurants, cafeterias and other food service facilities to buy food locally. Other than the obvious benefit of supporting your local economy and community members, instilling a farm-to-table approach at your restaurant is advantageous for a variety of reasons – ones that many customers are willing to pay more for.
By Geneva Serve on Thursday, June 30, 2011
While great food is an expectation to restaurant guests, tapping into sight and smell senses for drink selections can create an even more memorable restaurant experience. To quench guests’ summer thirst and add an exciting pairing to the meal, these recent trends in signature cocktails offer restaurants the creativity to incorporate more robust flavors, textures, scents, and visual entertainment.
By Geneva Serve on Monday, April 18, 2011
As customers enjoy the additional sunshine of spring, chefs across the country welcome a range of springtime ingredients and colors that will spice up their menus. Restaurants prepare for Easter and Mother’s Day as the popular spring ingredients breathe fresh life into the menu. With popular brunch occasions around the corner, we have created a short list of some favorite spring ingredients that will elevate your brunch menu and delight patrons.
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Can I get you a cup of coffee?
Posted on: Thursday, October 20, 2011