russ blakeborough

Creating a Flavor Symphony

Whether eating, cooking, or creating a cocktail, the art of learning how to methodically taste all the elements of a dish can be something that lasts a lifetime and can be used daily.  Try following this outline taught to me by a renowned Hungarian Chef.

Let me explain.  First, you must learn how to interpret what you are tasting and then you can enhance and perfect the taste.  This same procedure can be used when creating a dish or a cocktail to make sure that it is well-balanced, full-bodied, and has flair.


Think about it as an artist would create a painting: The background of the picture is the depth or the base of dish, the middle ground is the storyline, or flavor accents, and around the edge (and sprinkled throughout) are the highlights.  The highlights give style and personality to the dish while dancing around and giving sizzle to the finished piece.  Then lastly, think about tying this all together as an exciting work of art.

The Art of Tasting
russ blakeborough

Concept creation is such a very important process. One in which you should spend a great deal of time and effort - much more than people generally do. After all, it will be the personality of your restaurant, your labor of love, for years to come. The decisions that you make during this process should not be taken lightly. In this day and age, where there are so many great restaurants, guests will only return to and tell others about, the ones that are truly memorable and that they can connect with on a deeper level.

 

As your concept creation consultant, I would begin by asking you a series of questions. Basically, interview you and find out all your deepest thoughts about what you want to the restaurant to be: what is your focus, your dream, and vision for your restaurant? Once I get a clear understanding of what’s in your head, I will research - starting with the area restaurants to evaluate what the competition is doing. For instance, what are the top 10 comp-set restaurants doing?  Then, I would evaluate all equivalent style concepts in the area to see if there are any missing concepts, which may fit the bill, or help us find any other needs that can be filled. It does not have to be necessarily a specific type of cuisine; it certainly can be, but you do need to have a distinct theme and personality. This persona will set the tone for how the restaurant is run, how it is marketed, and how it is viewed in the public eye. The goal is to create something that is memorable, inspiring, exciting, and unique. A concept that will show creativity, sensuality, style and personality.

The next step will be the Concept Creation. Based on research and your vision, I will draw up three concept boards that depict three separate ideas/possibilities for you. The concept board will show visually, the name and theme outline, all in a quick view format and design look. This helps us narrow down the direction to one concept. From there, I will create the final presentation concept.
 

The final deliverable will contain a name, style, design elements, décor, music, lighting, menu outline, beverage highlights, events that speak to the concept, the look, and style of the server, as well as, approach and wardrobe.

Creating a new Concept

restaurant improvement

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Why Boutique Hotels should have a Great restaurant

Your hotel can be super cool, well-decorated, in a great location, and have lots of interesting amenities, but it will always come down to the personality and charm of your food and beverage operations that will develop loyal and passionate followers.

 

Let’s look at what a boutique hotel is, who stays there, and why?  A boutique hotel is typically smaller--under 200 rooms.  It is often in an urban environment, although not always [there are many wonderful boutique resorts], with each hotel having individual personality, including chic, eclectic, and interesting décor and features that make the experience different.  The service tends to be individualized and more connected, where small differentiators and points of service make it stand out.

 

 

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10 Reasons why your Hotel Needs a Great Restaurant

10 reasons why you want to have a great restaurant in your great hotel!

 

Many folks spend many hours discussing the virtues of having a great restaurant in your hotel. Here are my top ten reasons to support having great Food and Beverage venues:

 

 

1.         Charisma - It gives your hotel personality, it is the face of your hotel, and is brings life to your hotel, it makes it more than just a square box with rooms!

 

2.         Revenue -  Food and Beverage can add substantial revenue to your operation. Many successful hotel restaurants produce more F&B revenue than Rooms revenue. I understand it is not as profitable; however, if you go into it with the right mindset, it can definitely deliver great results.

 

 

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What happened to Sunday Brunch?

Why has Sunday brunch disappeared in many of our great hotels and resorts?

The answer must be the profitability. Too often we are focused on trying to make sure that each event that we do contributes and is a profit center for the hotel while we should be looking at the big picture of what the food and beverage venues bring to the hotel.

F&B should be the face (the personality) of the hotel: one that makes each visit a memorable one, not a dull and uninspired meal where the guests eat out of necessity!  Dining out in your restaurant should be an experience, not a necessity. If we have pride and excitement about what we do, this will reflect on their experience and will result in having busy, lively, and memorable places for our guests to eat, drink, and be merry!

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Who would you like to fire today?

Would do you like to fire someone today?

 

“It’s not the person you fail to hire that destroys your restaurant; it’s the person you fail to fire”. I read this last week and thought that it was all too true in many cases! We knew better but failed to act! The renowned Osmond’s song above implies one bad apple doesn’t spoil the bunch, but we know from experience, it’s quite the contrary.

 

In this world where we endeavor to be supportive and understanding, living in an environment where we never want to upset anyone, we sometimes miss the boat on what our staff really needs from us as leaders, and that is making those tough decisions. Believe me, the rest of the team usually knows what needs to be done and wonder why you are not addressing it.