Working in the hospitality industry is a non-stop merry-go-round of challenges, both good and bad. When you’re the throes of a busy holiday season or a summer with a lot of foot traffic, your hotel’s food and beverage program needs to be on its A-Game. Otherwise, you risk letting a lot of volume walk out the door and into whatever diner, restaurant, or coffee shop that’s close.
A solid food and beverage program doesn’t have to be complicated, if anything, simplicity is better. It’s all about consistent service, good food, a cold beer, and a hot cup of coffee – every time.
We got together with Geoffrey Murray, a 20-year vet of the hospitality industry who’s worked with many of Austin’s biggest hotel chains. He gave us some of his insights on how to supercharge any food and beverage program, no matter if you’re in Atlanta, GA or Paris, TX.