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

The Top 7 Ways to Increase Your Food & Beverage Revenues  

We are always looking for ways to increase our top line as top-line revenue improvement is always the easiest way to improve your bottom line!

 

Some quick and easy thoughts:

 

1.     How is your restaurant viewed? What do visitors think about the experience?  Look on Yelp, Open Table, Trip Adviser, Foursquare, Zagat, or many others. If people don't like your restaurant, people won't go. So, what is the fix for this? Work with your team to dissect the feedback.  Believe what people are saying. Don’t be in denial! Respond to any negatives, and then also, try to increase your general number of surveys with more positive to dilute any negatives.

Hotel F&B Analysis Visits- can you afford it? 
  • With this program you will have direct insight into each of your hotel’s Food & Beverage Operations, along with a roadmap to success and savings.
  • The cost of $1600 can pay for itself in one month and yield greater benefits over the next year.
  • It is easy for you, it is non-invasive for each hotel, and will produce realistic benefits.

Servicing the nightmare!

“They sell the dream; we have to service the nightmare?”  I hear this over and over from operating teams about how the sales and revenue management teams sell the hotel.

 

Always be sure to look at this from both sides. Of course, I know that you want the sales teams to be aggressive at your hotels as these keep everyone in business, “but if only……” you think. 

Let’s talk about the importance of reviewing your property's performance at least once a year. 

Let’s talk about the importance of reviewing your property's performance at least once a year.

You would be surprised at some of the results I see as I visit properties throughout the year. Most have led to the discovery of considerable low-hanging fruits in areas that need work. Often resulting in improved revenues, efficiencies, and bottom line improvements.