Derby City Gaming & Hotel’s Post

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

Two companies or more collaborating to provide the best operational and customer experience in restaurant companies provides the highest level of success. #restaurantmanagement #restaurantindustry #restaurantsuccess #restauranttech #restaurants #restaurateur #collaboration #collaborativesuccess #collaborationsolutions #collaborationmatters

Tuesday story: The service industry. Many years ago I worked for a year in a hotel in south germany as a "waiter"/"food and beverage " person. This single year had a profound change on how I treat people that work in the service industry. I have never before and since been treaterd with more comtempt and disregard by other people (hotel guests) than at that point. To say that the treatment was subhuman, is an understatement and it was just me. I had some "lady" take a champagneflute off the tray i was carrying take a sip and then look at me ans with acasual and slow sweep, sweep all other glasses off my tray. Then proceeded to laugh at me with her friends while my manager, who stood next to me told me to clean up and apologized to the "lady" for me bein clums. Of course i am not referring to just the restaurant industry but also customer service, checkin at the airport etc. I am writing this because with all our current "inclusive" movement where we have to guess what people identify as and god forbid we get it wrong, it seems to be perfectly acceptable for people to scream and call names at other human beings who are just doing their jobs. I make it my mission every time to go to eat or I need to call customer service or interact really with anyone to start the conversation nice, friendly and make them not think that I am here to ruin their day. It costs us nothing to be nice and not yell at the waiter/ess that brought you wrong food, he or she didnt prepare it. Why dont you go back to the kitchen where they have thise really nice knives and short tempered chefs and tell them your opinion in that tone... no? didnt think so.. Please remember that these are hunans too and to the person that i saw and heard screaming and insulting an employee at a grocery store yesterday and was gone before I got to that isle, lucky you, that was unacceptable and I would have been louder and meaner than you. #bekind #humandecency #serviceindustry #kindnessmatters #kindness

National Culinary Arts Month in July recognizes the professional cooks and chefs who bring innovative, unique cuisine from their kitchens to our tables. There are about 50,000 chefs and head cooks—the occupation that includes executive chefs—employed in full-service restaurants in the United States ( U.S Bureau of Labour Statistics). These chefs and cooks provide healthy meals that help us stay productive in the workplace. In addition, there is so much history, creativity, and culinary traditions surrounding our food. Our recommended book for the week will help discover the origin of Black American cuisines and their influence on culture and society. About the Book Frederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, and explains the concept of soul itself, revealing soul food to be an amalgamation of West and Central African social and cultural influences as well as the adaptations Blacks made to the conditions of enslavement and freedom in the Americas. Sampling from travel accounts, periodicals, government reports on food and diet, and interviews with more than thirty people born before 1945, Opie reconstructs an interrelated history of Moorish influence on the Iberian Peninsula, the African slave trade, enslavement in the Americas, the emergence of Jim Crow, the Great Migration, the Great Depression, and the Civil Rights and Black Power movements.  His grassroots approach reveals the global origins of soul food, the forces that shaped its development, and the distinctive cultural collaborations that occurred among Africans, Asians, Europeans, and Americans throughout history.  Opie shows how food can be an indicator of social position, a site of community building and cultural identity, and a juncture at which different cultural traditions can develop and impact the collective health of a community. About the Author  Former Syracuse University and US National Lacrosse team player Dr. Frederick Douglass Opie/AKA Fred Opie, is a Blogger, Podcaster, and Professor of History at Babson College.  He has appeared on the popular American Public Media show “The Splendid Table” and is a regular guest on Philadelphia National Public Radio's “The Chef's Table.” #culinaryartsmonth #professionalchefs #professionalcooks #chefs #books #cooks#companyculture #employeeengagement #leadership #humanresources #employeewellness #workculture #hr #workplacewellbeing #employeeexperience

three most important line in the chef life 👉 1.)Use the best ingredients and never substitute them for anything less. 2.)Chefs Don't Make Mistakes: They Make New Dishes. 3.)Chefs deserve to be celebrated online and offline. #marriottinternational #sheraton

🤗 It's time to embrace simplicity 🤗 Food got complicated. We chefs are proud of all we've learned to do. And we're really happy to share that with you. Some of that 💩's pretty cool and took us a long time to learn But gone are the days where we have giant brigades paid peanuts to spend all day breaking a tomato down into its respective parts and treating them all differently. And I'm going to go out on a limb here and say guests aren't looking for it either. When making things from scratch, ask yourself: - Will my guests appreciate all the work I'm putting into this? - Are the labour and energy costs behind this preparation worth it? - Can this be done consistently by everyone in the team? - Could a reputable supplier help with this process? Having fun at work and celebrating our craft is important, but romance is getting in the way of some restaurants thriving or having to close. ===== I love helping hospitality teams deliver great food Appreciate a follow, 🔔 ring, or connection (Ryan Brown) if you find value here Lots more to explore at www.union38.com

As a Chef, you are constantly putting yourself and your craft on display for people. Not only giving them the opportunity to enjoy what you do, but also criticize it. We are brave enough to stand up for what we’ve made, put our names on it, and be proud of it. What we do is not for everyone. Being in this role we acknowledge that, and acknowledge that some people will outright reject it, belittle it, or take to a public forum to proclaim their disapproval. Being in this role is not for everyone. Many thought they wanted to be chefs and restauranteurs, then realized it’s not at all close to what they see on instagram or in movies and it takes a different kind of grit to maintain themselves in the marketplace. Every restaurant, even the “best in the world” deal with this. I say this so you, Chefs, recognize your vulnerability and bravery, and take a moment to be proud of yourselves and your teams. Every day you make choices that impact this. Talent only gets you so far. Hard work, thoughtfulness, clarity, and grit, takes you the rest of the way. Take care of yourselves 💚

I am celebrating forty five years in this amazing F&B Catering industry, I learnt a few big lessons - 1) Don’t bodge - do the task / job properly (there are no shortcuts). 2) Stick to your principles and beliefs. 3) Have standards, go quality, or you learn if it’s cr*p, you will get found out. 4) Dont mix with idiots. 5) If it looks like a dog, smells like a dog and barks, it is probably a dog. 6) Dont buy cheap nasty Kitchen cr*p equipment, it never pays. 7) Those with real commitment to great F&B can be rare & those who understand it are often rarer. 9) Create the right tribe and gang or join one. 10) Be yourself 100% and don’t apologise, just say it as you see it. 11) Focus on your health and happiness or it gets forgotten big style. 12) Definitely listen to those who know more than you do. 13) Do not forget where you came from. 14) Time and years spent learning and experiencing is 100% important to everything. 15) Grey hair means wisdom. Thanks Krug www.johnbensonsmith.com #foodandbeverage #catering

How can we find a new way? What is the solution for groups of people, often in professional settings, being looked down upon by those who judge themselves to be more senior? They might be described by their colleagues as “just a secretary” or “only back of house”. I learnt very early on during my previous career in the hospitality industry that every person within any organisation, company or team is a contributing factor to any result. Without one member in a restaurant setting, the team could not deliver a service. Without a chef, no food would be cooked; Without a host, guests could not be seated logically; Without a kitchen porter, there would be no clean plates to serve food on. Aristotle is recorded saying the same: “The whole is greater than the sum of its parts.” Every person should be made to feel they are a true part of the overall sum. How can we find a new way of treating people with the respect they deserve? #MutualRespect #Thoughtfulness #Consideration #Empathy #BetterWorld

How can we find a new way? What is the solution for groups of people, often in professional settings, being looked down upon by those who judge themselves to be more senior? They might be described by their colleagues as “just a secretary” or “only back of house”. I learnt very early on during my previous career in the hospitality industry that every person within any organisation, company or team is a contributing factor to any result. Without one member in a restaurant setting, the team could not deliver a service. Without a chef, no food would be cooked; Without a host, guests could not be seated logically; Without a kitchen porter, there would be no clean plates to serve food on. Aristotle is recorded saying the same: “The whole is greater than the sum of its parts.” Every person should be made to feel they are a true part of the overall sum. How can we find a new way of treating people with the respect they deserve? #MutualRespect #Thoughtfulness #Consideration #Empathy #BetterWorld