Chartwells Higher Education Dining Services’ Post

🍴The secret to nailing hospitality in your restaurant is in these 4 simple gestures: 1️⃣ Eye Contact 2️⃣ Smile 3️⃣ Warm welcome 4️⃣ Immediate offering of food or beverage Sounds simple, but in the grind of the hospitality industry, these basics can get lost. Who shares my perspective? 🙋♂️🙋♀️ #restaurant #leadership #hospitality

Check out this great article that includes our fabulous Chef James Price where he talks about his passion for the amazing food found within the Niagara region

Please help Michelin Change the Course and take Whales of the menu. Why take whales off the menu? The simple truth is there is no humane way to kill a whale at sea. Whales are intelligent, sentient, emotional beings and being chased by a boat and shot by a harpoon that explodes inside their body is a terrifying and agonising way to die. It’s common for more than one shot to be needed. 20% of whales shot by a harpoon take between six and 25 minutes to die. Some can take two hours. How is this humane? Pregnant females are often targeted because they are slower and easier to shoot - consequently the next generation of whales die with their mothers. While this alone is a good enough reason, there’s another compelling motive – to save our world: - 1. Whales are climate giants and we need them to help tackle the climate and biodiversity crises. 2. Whales are worth more to us alive in the ocean than dead on a plate; they help the ocean absorb more carbon and release more oxygen than all of Earth’s forests combined, they sustain fisheries and maintain marine ecosystems. 3. Many of the Whale species served in restaurants are endangered, threatened or vulnerable. If we want to save our planet, we need more whales, not fewer. Why Michelin? You might wonder how getting Michelin to help us take whales off the menu in fine dining restaurants will make a difference. Michelin is hugely influential. Many of our TV chefs have a Michelin Star and it’s the dream of aspiring cooks on shows like Masterchef. In an era where food dominates TV schedules, celebrity chefs inspire culinary adventures, and food-related hobbies flourish, Michelin remains the gold standard. By persuading a globally recognised brand like Michelin to stop encouraging people to eat in restaurants where whales might be served, we’ll send a powerful message across the food world, that eating whales is unacceptable. On the positive side Michelin has started to engage with #wdc So lets help Michelin #TakeWhalesOffTheMenu. A link to the letter can be found in the blog below the more support we can gain the better! If demand for whale meat stops - hunting for whales stops. The Minke Whales in Iceland have proven this - no demand, no profit = no hunting the Minke... #michelinstar #wdc #conservationmatters #whales #BDMLR

👨🍳 The culinary world is abuzz with debates and discussions on diversity in the hospitality industry. Find out how top chefs and their talented children are making waves in the kitchen. 🌟🍽️ #FoodIndustry #CulinaryLegacy #NextGenerationChefs

240114 – We have all eaten in Michelin-mentioned eateries. They serve food that are delicious, and unforgettable. We look forward to visit them. And after visting them, they make us long to visit them again.   Most Michelin eateries, are established over time. And their standards need to be maintained. While they may not cater to all the taste buds, their cuisines are all well curated, and welcomed by most.   While there are some, maybe due to taste differences, that we question the eateries’ rating-worthiness, for most, their reputations precede them. Months of advance booking, penalties for no-show, some even have unfriendly, and arrogant staff. Over time, they will lose their standing.   And we can learn so much from Michelin-mentioned food places. Firstly, branding ourselves is very important. When we become established, we become the to-go of choice. Secondly, branding takes a long time to build. And it has to be consistent. Lacking consistency can ruin our reputation. Thirdly, we may not please everyone, and we do not have to.  As long as we accept ourselves, and provide sufficient value, we are doing fine. Lastly, when we are established, do not be difficult, and ruin our own reputation then.   All of us want to be Michelin performer. To do so, we have to establish ourselves, over time, and be consistent. We may not please everyone, as long as we provide sufficient value. And do not let our ego get in the way of our continuing success, after we are established. Be a Michelin star.     => be a Michelin performer => take our time, be consistent => have enough value, do not have to please everyone => stay humble, after gaining success     #michelinmention #eateries #deliciousfood #unforgettable #established #takestime #remainconsistent #createvalue #remainhumble #careertips #personalmastery #careermanagement #careermastery #personaldevelopment #personaleffectiveness

240114 – We have all eaten in Michelin-mentioned eateries. They serve food that are delicious, and unforgettable. We look forward to visit them. And after visiting them, they make us long to visit them again.   Most Michelin eateries, are established over time. And their standards need to be maintained. While they may not cater to all the taste buds, their cuisines are all well curated, and welcomed by most.   While there are some, maybe due to taste differences, that we question the eateries’ rating-worthiness, for most, their reputations precede them. Months of advance booking, penalties for no-show, some even have unfriendly, and arrogant staff. Over time, they will lose their standing.   And we can learn so much from Michelin-mentioned food places. Firstly, branding ourselves is very important. When we become established, we become the to-go of choice. Secondly, branding takes a long time to build. And it has to be consistent. Lacking consistency can ruin our reputation. Thirdly, we may not please everyone, and we do not have to.  As long as we accept ourselves, and provide sufficient value, we are doing fine. Lastly, when we are established, do not be difficult, and ruin our own reputation then.   All of us want to be Michelin performer. To do so, we have to establish ourselves, over time, and be consistent. We may not please everyone, as long as we provide sufficient value. And do not let our ego get in the way of our continuing success, after we are established. Be a Michelin star.     => be a Michelin performer => take our time, be consistent => have enough value, do not have to please everyone => stay humble, after gaining success     #michelinmention #eateries #deliciousfood #unforgettable #established #takestime #remainconsistent #createvalue #remainhumble #careertips #personalmastery #careermanagement #careermastery #personaldevelopment #personaleffectiveness

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Transform your restaurant experience with these 4 simple gifts: 1️⃣ Eye Contact 2️⃣ Smile 3️⃣ Warm welcome 4️⃣ Immediate offering of food or beverage Sounds simple, but in the grind of the hospitality industry, these basics can get lost. Who shares my perspective? 🙋♂️🙋♀️ #restaurants #hospitality #leadership

What an amazing success our YouTube platform is. We see so many people now making video with no outlet to get them seen. It’s amazing to see how many brands are building video content as part of their marketing strategy, it’s never been easier to do so. Getting your videos watched has never been more challenging! #thestaffcanteen #videomarketing #content #video

There’s no question that the hospitality industry is demanding, but it is possible to have a long, healthy and happy career in it. Chef Dianne Araneta shares her top 3️⃣ tips with us. How would you like your foodservice career to grow? Tell us about it in the comments. #wearefairkitchens #fairkitchens #employeewellbeing