City of Greater Geelong’s Post

It's become increasingly common for restaurants to charge customers' credit cards even before they step foot into an establishment, let alone order food or drinks. Dr. Apostolos Ampountolas, SHA assistant professor of hospitality finance, gives his insights in an interview with CBS News reporter Megan Cerullo. #restaurantindustry #hospitality #bostonu #bostonuniversity

Cost verses service? Is there an acceptable trade-off between price and service and do cheaper prices mean lowering expectations for good service? Is it reasonable to expect a certain service level regardless of price in the hospitality industry? One UK pub chain in particular, often provides poor service - long waits, dirty tables, inconsistent meal quality. We tolerate it, reasoning it's what to expect given the price. But should poor service ever be acceptable? Last Saturday was an example – we had long waits, the table remained dirty, staff refused to investigate the delay literally saying”it’s not my job”, food arrived before the drinks – in fact I had finished my meal before our wine – served in brandy glasses arrived! Some of these examples happen regularly at this chain, so is it fair to lower service expectations because of lower prices or should hospitality provide good service regardless? Would love to hear your thoughts? #customerservice #customerexperience #hospitalityindustry

True Value 🤔 of a bottle of juice ? A bottle at Herons might be 80p A bottle in a supermarket might be £ 1.50 A bottle at a bakery or a petrol station might be £1.80 In a good restaurant, hotel or airport it can be £2.50 The bottle and brand is the same, ( as you are ) so the only thing that changes is the place …..(or the employer) Each place or employer may give a different value to your worth. So.. Don’t stay if you are under valued and know your true worth. Go to a place where you have a value you deserve and don’t settle for less.

Are you ready for EOFY? Do you need to update and elevate your food presentation? Top Shelf Concepts has a great range IN STOCK! ( YOU DON'T HAVE TO WAIT MONTHS! ) With many shipments arriving.. we are sure to be able to help you. Take a look at your venue , hotel, or site.. and see what you need to upgrade. If you need one of our team to come see you. Please reach out! #inventory #foodpresentation #buffetequipment #fooddisplay #topshelfconcepts

Real Story... Yesterday, during a captivating conference session I'm at, the Keynote posed a thought-provoking question to a vast audience: 'Has anyone experienced exceptional service at a restaurant recently?' Surprisingly, not a single hand was raised. This eye-opening moment underscores the unique journey we face in 2024 within our industry. It's time to elevate our service standards to unprecedented heights! Please, explore the potential of restaurant coach to revolutionize your approach and set new benchmarks in service excellence. Value and pricing will be intricately linked with service quality. We're entering an era where the cost of a service will directly reflect its value, emphasizing the importance of excellence in every aspect of your offerings. Good or Great won't cut it!!! #foodservice #hospitality #restaurant #qsr #canada

Want to know why your restaurant is struggling? I would say mostly because you don’t have me as your business coach, but that’s not the only reason! 😂 I’ll pretty much guarantee the other reason is because you aren’t keeping up with the times. There are so many options available to consumers now, which means unless you keep up with the latest trends whilst going the extra step by adding your own flair, you’ll struggle to source new customers. Take a look at your competitors, then figure out what you can do to be better. And if you can’t find that out by yourself, that’s what I’m here for! #smebusiness #restaurant #hospitality #businesscoach

Aim High and True Relevance in the restaurant industry is an ever-shifting target. One moment you're the talk of the town; the next, you're yesterday's news. To stay on top, your aim must be both true and adaptive. Embrace change, innovate, but also stay grounded in your core values and principles. In this fast-paced dance, keep your eyes on the prize and hit that bullseye every single time. #AimForAwesome #RestaurantCoach

Planning the perfect recipe for success: Discover the steps to safeguard your restaurant from post-event woes and savor lasting prosperity. 🍽️ (finx) (bottleratesliqueur) (privateparties) (events) (consumption)

Have you read the June-July issue of Australian Hotelier yet? There's a big focus on chefs, their menus and innovations in this issue - a lot of wonderful food-related ideas in there. Plus, how to get involved with Dry July Foundation, and making the most of the Olympics coverage later this month. Check it out at the link in the comments!