Educating your hospitality employee and placing the ones that you feel are truly ready and able to wanting to grow within your hospitality brand, is by far of the best practices you should be applying in your company. As you read further into this article, you will find some examples that I have suggested, as well as experienced a growing hospitality professional, which have afforded opportunities of developing some of the best and brightest. READ MORE

We all feel the driving force to buy local from community advocates and locavores. With food and beverage costs increasing dramatically over the past five years, we are searching for the perfect balance of sound economics and customer satisfaction for healthful, nutritious and flavorful foods. As we face this challenge, it makes sense to reach out to our local resources for products that serve these ongoing demands. Meeting these diverse expectations is like Olympic hurdling in a 400-meter race for achievement. Limitations of availability from supply and demand, invoicing and transportation are the keys factors. The future of our success weighs heavily on our supportive buy-in. READ MORE

Improved supply chains and demand for convenience have made it too easy for us to overlook a wide variety of quality local food and drink providers. Not to mention that we're all busy and tend to forget what's right under our noses. These factors have actually backfired and had a tremendous negative impact on our local economies, which are now stagnating. Buying locally-made food and drink is a win-win-win. It's usually healthier for you, usually tastes better and it helps keep more cash invested locally, thereby helping to prevent economic stagnation. READ MORE

Customer value extends far beyond the table or the restaurant itself. Restaurateurs have the opportunity to create customer value from the first contact, whether that means a telephone reservation or an electronic order or reservation. The restaurant operator's decision of whether to permit electronic ordering or to accept reservations via the web depends on numerous factors, including balancing guest preferences against the cost of participating in third-party reservation sites. Studies of consumers who have made electronic reservations find that those who prefer the web tend to be younger customers who dine out more frequently than others. READ MORE

"One cannot think well, love well, sleep well, if one has not dined well." - Virginia Woolf. This quote truly reflects the focus we take to the culinary programs at every Montage Hotel & Resort. Our focus on dining is one of our brand pillars, with a spotlight on delivering the best possible experience for our guests. Each restaurant has been carefully crafted to take inspiration from their environment -- whether beach, city or mountain -- incorporating a sense of spirit and place into the design and cuisine. In turn, our offerings have blossomed into attractions in and of themselves. We focus on execution and meticulousness and have created a recipe based on three-prongs defining our daily course. READ MORE