Food Hospitality World, is a focussed b2b platform uniquely positioned to promote global and Indian F&B and hospitality brands, increase visibility and present innovations in products and services to influential buyers and professionals from the ever growing food and Indian F&B markets. The exhibition aims at providing opportunities for business networking and partnerships under one roof!
Views: 1017 TradeFair TV
Together with his buddy Frank Itterheim, Moritz Grumbach founded Gastrozentrale one year ago. Their start-up is the answer to the digital revolution taking place in the food and hospitality industry. Launched in May 2015, www.gastrozentrale.de is an online shop for hotels and restaurants providing everything for their restaurant and kitchen needs, consultancy and services.
Views: 590 METRO
Now you can use augmented reality directly on facebook app. Find three use cases that you can use for your food or hospitality brand. Scan facebook messenger code and push AR models with Chatbots. Use augmented reality facebook posts and use facebook marketing campaigns. Use website integrations
Views: 121 Alper Guler
CURIOUS ABOUT HOW TO TURN AROUND A RESTAURANT BUSINESS? JON TAFFER STOPS BY ON EPISODE 257 OF #ASKGARYVEE AND TALKS ABOUT HIS EXPERIENCE WITH BAR RESCUE AND BECOMING A HOUSEHOLD NAME. Find Jon Taffer here: https://twitter.com/jontaffer https://www.instagram.com/jontaffer/ https://jontaffer.com/ Watch all the other AskGaryVee shows here: https://www.youtube.com/playlist?list=PLfA33-E9P7FC0AoARnMLvgFgESJe4_Ngs -- QOTD: What is the most important thing that Jon Taffer can teach you to help improve your business and increase your revenues? QUESTIONS: 11:45: How to advertise your restaurant? 19:02: Best Gift for a 13-year old? 23:06: How to monetize your youtube channel? 34:50: How small restaurants can compete with big ones? -- Thank you for watching this video. I hope that you keep up with the daily videos I post on the channel, subscribe, and share your learnings with those that need to hear it. Your comments are my oxygen, so please take a second and say ‘Hey’ ;). -- ► Subscribe to My Channel Here http://www.youtube.com/subscription_center?add_user=GaryVaynerchuk -- Gary Vaynerchuk is a serial entrepreneur and the CEO and founder of VaynerMedia, a full-service digital agency servicing Fortune 500 clients across the company’s 5 locations. Gary is also a prolific public speaker, venture capitalist, 4-time New York Times Bestselling Author, and has been named to both Crain’s and Fortune’s 40 Under 40 lists. Gary is the host of the #AskGaryVee Show, a business and marketing focused Q&A video show and podcast, as well as DailyVee, a docu-series highlighting what it’s like to be a CEO, investor, speaker, and public figure in today’s digital age. Make sure to stay tuned for Gary’s latest project Planet of the Apps, Apple’s very first video series, where Gary will be a judge alongside Will.I.Am, Jessica Alba, and Gwyneth Paltrow. ---- Follow Me Online Here: Instagram: http://instagram.com/garyvee Facebook: http://facebook.com/gary Snapchat: http://snapchat.com/add/garyvee Website: http://garyvaynerchuk.com Soundcloud: http://soundcloud.com/garyvee/ Twitter: http://twitter.com/garyvee Medium: http://medium.com/@garyvee Planet of the Apps: http://planetoftheapps.com Podcast: http://garyvaynerchuk.com/podcast Wine Library: http://winelibrary.com Official Merchandise: http://garyveeshop.com Subscribe to my VIP Newsletter for exclusive content and weekly giveaways here: http://garyvee.com/GARYVIP
Views: 161129 GaryVee
Born and raised in St. Louis, Missouri, Danny Meyer grew up in a family that loved great food and hospitality. Thanks to his father’s travel business, which designed custom European trips, Danny spent much of his childhood eating, visiting near and far-off places, and sowing the seeds for his future passion. In 1985, at the age of 27, Danny opened his first restaurant, Union Square Cafe, launching what would become a lifelong career in hospitality. 30 years later, Danny’s Union Square Hospitality Group (USHG) comprises some of New York’s favorite and acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, Shake Shack and more. USHG also offers large-scale event services, foodservice solutions for public and private institutions, industry consulting, and educational programming. More details here: https://www.ushgnyc.com/ Get Behind the Brand and Subscribe! http://bit.ly/GetBehindtheBrand What's in My Gear Bag? Btw - When you purchase via my links you're supporting my channel to help me make more awesome stuff for you! Gear bag: https://amzn.to/2IgalGh How I cart everything around: https://amzn.to/2KzNUKp Favorite goto run & gun 4k camera: https://amzn.to/2we6zZl Goto lens: https://amzn.to/2rlLbMy Workhorse lens: https://amzn.to/2IhdANC Boom mic: https://amzn.to/2wiVVAq On camera mic: https://amzn.to/2HVNf8r Wireless lav mic: https://amzn.to/2IbGHSH Key lights: https://amzn.to/2IkppCL Kicker lights: https://amzn.to/2KzKsQ9 Camera monitor: https://amzn.to/2rlKiDI Favorite travel tripod: https://amzn.to/2rmdtGP Headphones: https://amzn.to/2jzHHlw Storage: https://amzn.to/2KErwzv Pro 5.7k camera set up for interviews: https://amzn.to/2HRp7Ux Pro lens for interviews: https://amzn.to/2FPRwog Travel drone: https://amzn.to/2rmyQYO Local drone: https://amzn.to/2HQGEfw Here are my personal favorite Behind the Brand playlists: 1. Behind the Brand full-length episodes: http://bit.ly/BTBfull-length 2. The BEST advice from some of the most successful entrepreneurs: http://bit.ly/supersmartpeople 3. 5 Minutes or less with some of the smartest people on the planet http://bit.ly/BTBunder5min --------------------- More? Get Behind the Brand on... Instagram: http://instagram.com/1goodbrain Twitter: https://twitter.com/BryanElliott Facebook: http://fb.com/BehindtheBrand For business inquiries: [email protected] See my film and commercial production work here: http://bit.ly/thegoodbrainwork
Views: 1471 Behind the Brand
Hear from wagamama’s Business Development Director, Executive Chef, and General Manager on why innovation is so important to the wagamama brand and why Oracle Hospitality is key to their innovation and their brand.
Views: 3347 Oracle Hospitality
The #1 thing the hospitality industry lacks is hospitality. Good service is no longer good enough in an increasingly competitive business environment. Anna Dolce shares the difference between the two, and why hospitality is a critical component of not only your future business success but also in making the world a better place. Anna Dolce traded her Miss Georgia (Europe) crown and national fame for a $40 shot at the American Dream. After getting her start in the restaurant industry, Anna observed that often the biggest missing piece in hospitality industry is in fact, the hospitality. Fueled by deeply rooted culture of hospitality and social connectedness she grew up with in Georgia, Anna went on to help business owners lead their companies from their own hearts and convictions and build businesses that last. Today, leveraging her background in entertainment, hospitality and entrepreneurship Anna coaches celebrities, elite athletes and entrepreneurs on how to live a life on their own terms. This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at https://www.ted.com/tedx
Views: 31348 TEDx Talks
Institut Culinaire Disciples Escoffier founder Chef Robert Fontana and brand ambassador and Michelin-star chef Christian Tetedoie agree that Filipino cuisine has vastly improved over the recent years. Subscribe to the ABS-CBN News channel! - http://bit.ly/TheABSCBNNews Visit our website at http://news.abs-cbn.com Facebook: https://www.facebook.com/abscbnNEWS Twitter: https://twitter.com/abscbnnews
Views: 1058 ABS-CBN News
Humanity matters more than any material luxuries or perks that you provide your guests. Because we are people first, hoteliers second. If you can connect with your guests, you will always win. A hotel is just a building. It can’t run itself. That’s what Bashar Wali does. For more than 20 years, Wali has been driving innovation in all facets of the hospitality industry at companies like Wyndham International, Starwood and Grand Heritage Hotels. As President of Provenance Hotels, he has crafted an assertive growth plan and developed strategic partnerships that have led to marquee collaborations with James Beard Award-winning chefs and alliances with preeminent developers like Woodbine Development Corporation, Bolour and Associates, GB Lodging and Thayer Lodging to expand the company’s national presence and grow its portfolio of owned and managed hotels. Wali artfully balances this active focus on growth with maximizing the financial performance and market prominence of Provenance Hotels’ award-winning lifestyle properties in the Western United States. He is widely recognized for developing playful guest amenities like the company’s industry-leading spiritual menu and for inspiring the company’s partnerships with companies like Sub Pop Records and Salt & Straw. Based on the philosophy that it is personality, passion, sense of humor and sense of drama that differentiates Provenance Hotels from its competitors, Wali has perfected an approach to the art of hospitality that is as successful at creating memorable guest experiences as it is at putting heads in beds. Bashar Wali graduated from Johnson & Wales University with a B.S. in Hotel Restaurant Institutional Management. Officially he resides with his family in Portland, Ore. but can often be found jetting to new markets and kicking the tires on potential Provenance Hotels. This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at https://www.ted.com/tedx
Views: 45362 TEDx Talks
Co-owner of Wooden Spoon Bar Livia Wang shares her business insights and journey as an entrepreneur in the hospitality industry. Wang talks about the importance of finding a unique selling proposition, niching in any specific industry and how to come up with a strong brand identity.
Views: 1082 Krystal Kovacs
Future Of Industries-(FOI) Presents Business And Brand Promotion For Food And Hospitality Industry at Food Hospitality World'2014,BKC Complex,Mumbai
Views: 170 Future Of Industries-(FOI)
Social media relevance is a critical element of any restaurant brand's marketing efforts. Modern Restaurant Management (MRM) magazine is partnering with strategy and branding firm Fogelson & Co. (F&Co) on a series of videos designed to help food, beverage and hospitality companies understand and improve their branding, marketing and content strategies. In this MRM Expertise video, Susie Fogelson, Founder and CEO of Fogelson & Co., and former head of branding and strategy at Food Network, discusses social media relevance, branding, the importance of storytelling and breadsticks. “Every company has a food story and successful brands understand that food marketing is very much about entertainment. Finding ways to tell a story through digital/social channels, live experiences and strategic partnerships is critical in today’s marketplace,” she said.
Views: 132 Modern Restaurant Management
This talk was given at a local TEDx event, produced independently of the TED Conferences. We can all do something small to make experiences better for people. Bobby Stuckey began his distinguished career working in restaurants in his native Arizona. During his five-year tenure at The Little Nell, the restaurant received numerous awards for wine and service, including Gourmet's "Best Wine Service" Award; Mobile Travel Guide's Five Star Hotel and Restaurant Rating; Wine Spectator's Grand Award; and a nomination from the James Beard Foundation for Outstanding Wine Service. He has earned the Master Sommelier Diploma from the Court of Master Sommeliers, considered by many to be the ultimate professional credential in the wine and spirits services industry. With the vision of opening a neighborhood restaurant reminiscent of the Italian frascas they had visited in Friuli-Venezia Giulia, Stuckey and Mackinnon Patterson opened their first restaurant, Frasca Food and Wine, in August 2004 in Boulder, CO. Having researched and traveled throughout Italy many times, both were deeply inspired by this region in particular — the international influences of its cuisine, the profusion of local ingredients in its rustic yet elegant dishes, its passionate relationship between food and wine, and the gracious hospitality of the locals. About TEDx, x = independently organized event In the spirit of ideas worth spreading, TEDx is a program of local, self-organized events that bring people together to share a TED-like experience. At a TEDx event, TEDTalks video and live speakers combine to spark deep discussion and connection in a small group. These local, self-organized events are branded TEDx, where x = independently organized TED event. The TED Conference provides general guidance for the TEDx program, but individual TEDx events are self-organized.* (*Subject to certain rules and regulations)
Views: 117273 TEDx Talks
The brand new Hospitality Administration & Management program at Emily Griffith Technical College is a 6-month part-time program that gives students the skills needed to start a career in the hospitality industry. Students can focus on one of three different tracks: event planning, food & restaurant management, and hotel administration. Hear from instructor Staci Savas about what it takes to get into hospitality! Learn more about this exciting new program at http://www.emilygriffith.edu/denver-hospitality-hotel-management-training
Views: 222 Emily Griffith Technical College
Nobu Hospitality recently named one of luxury's 25 Most Innovative Brands by Robb Report, Nobu Hospitality is ranked among an elite selection of global luxury hospitality brands. The natural growth of the Nobu luxury brand built on service, image and hospitality, offers the complete spectrum of hotel and restaurant management.
Views: 192 Selenne Bordewijk
Apfel foods and hospitality for best hospitality in South india " in Indo -Uae investment summit 2016 at UAE (Dubai )
Views: 310 ahmed khan
Rajdhani is currently having a set menu on Mango called as #aamlicious till 15th June 2017. The best way to relish Mango delicacies. Rajdhani, The Vegetarian Thali Restaurant which is the flagship brand of Mirah Hospitality has spread its aroma in this industry over the past few decades. Known as a "thali place" with 72 different rotating menus with 22,464 delicacies from Gujarat and Rajasthan. Rajdhani offers even to the most regular customers out of 9 million delighted guests the aroma of novelty.
Views: 177267 Street Byte
Jim Cramer’s exclusive with hospitality expert Danny Meyer himself, his company’s chief investment officer and Goldbelly’s top dog gets straight to the heart of why U.S. consumers cherish their chow. » Subscribe to CNBC: http://cnb.cx/SubscribeCNBC » Watch more Mad Money here: http://bit.ly/WatchMadMoney » Read more about Danny Meyer and Goldbelly here: https://cnb.cx/2BXeUS3 "Mad Money" takes viewers inside the mind of one of Wall Street's most respected and successful money managers. Jim Cramer is your personal guide through the confusing jungle of Wall Street investing, navigating through both opportunities and pitfalls with one goal in mind -- to try to help you make money. About CNBC: From 'Wall Street' to 'Main Street' to award winning original documentaries and Reality TV series, CNBC has you covered. Experience special sneak peeks of your favorite shows, exclusive video and more. Get More Mad Money! Read the latest news: http://madmoney.cnbc.com Watch full episodes: http://bit.ly/MadMoneyEpisodes Follow Mad Money on Twitter: http://bit.ly/MadMoneyTwitter Like Mad Money on Facebook: http://bit.ly/LikeMadMoney Follow Cramer on Twitter: http://bit.ly/FollowCramer Connect with CNBC News Online! Visit CNBC.com: http://www.cnbc.com/ Find CNBC News on Facebook: http://cnb.cx/LikeCNBC Follow CNBC News on Twitter: http://cnb.cx/FollowCNBC Follow CNBC News on Google+: http://cnb.cx/PlusCNBC Follow CNBC News on Instagram: http://cnb.cx/InstagramCNBC Union Square Hospitality + Goldbelly: Spreading Love with Food | Mad Money | CNBC
Views: 391 CNBC Television
In this video Dr. Vivek Bindra talks about difference between Quick Service Restaurant & Full Service Restaurant. He also talks about 10 points through which you can run a successful quick service restaurant. To Attend a 4 hour Power Packed “Extreme Motivation & Peak Performance” Seminar of BOUNCE BACK SERIES, Call at +919310144443 or Visit https://bouncebackseries.com/ To attend upcoming LEADERSHIP FUNNEL PROGRAM, Call at +919810544443 or Visit https://vivekbindra.com/upcoming-programs/leadership-funnel-by-vivek-bindra.php Watch the Leadership Funnel Program Testimonial Video, here at https://youtu.be/xNUysc5b0uI Follow our Official Facebook Page at https://www.facebook.com/DailyMotivationByVivekBindra/ and get updates of recent happenings, events, seminars, blog articles and daily motivation.
Views: 669829 Dr. Vivek Bindra: Motivational Speaker
Every year, in close collaboration with leading players in hospitality, ESSEC hosts an industry conference focusing on strategic issues affecting the hospitality sector. This year, as part of the forum, students exchanged views and broadened their perspectives on topics such as excellence in business models, learning the disruptive way, as well as innovation and entrepreneurship with top executives from the hospitality industry. Subscribe to our channel for more videos: http://bit.ly/AbonnementESSEC ► Who are we? Founded in 1907 in Paris, ESSEC Business School is a center of academic excellence underpinned by its faculty’s research. The school’s reputation is built on a pioneering spirit that shapes both its scientific ambitions and its pedagogical approach, and is reflected in its extensive alumni community. The mission of ESSEC Business School is to create and disseminate cutting-edge knowledge, to train and develop bold pioneers and influential leaders for both the business world and society as a whole. ESSEC Business School encourages students and participants in its programs to anticipate – and meet – the economic, managerial, social, environmental and ethical challenges of an increasingly uncertain world. The school helps them achieve complex goals by leveraging technology with a human touch. ► Our channel offers testimonies, academic videos from ESSEC Business School such as courses, conferences, seminars, programs informations and all you need to know about us. ► Find us on: Official Website : http://www.essec.edu/en/ Instagram : http://www.instagram.com/essec_bschool Twitter : https://twitter.com/essec Facebook : https://www.facebook.com/essec LinkedIn : https://www.linkedin.com/school/essec-business-school/ Google+ : https://plus.google.com/u/0/101828483855692460629
Views: 997 ESSEC Business School
Professionals working in the hospitality, food and tourism industries enjoy exciting and fast-paced careers. The University of Guelph's School of Hospitality, Food and Tourism Management offers different majors through which students benefit from a well-rounded education both inside and outside the classroom. Watch Lauren, Aaron and Melanie talk about their experiences. Transcript AARON: I chose to come to the University of Guelph because our hospitality program is ranked as one of the top hospitality programs in the world. They do have those specializations in the commerce program and I like the thought of getting a degree that had a specialization as opposed to a normal BComm or a normal BBA. One of the benefits of being a part of the hotel and food administration program is that you get to see every different side of the hotel industry whether that be hotel operations hotel sales and marketing hotel real estate and you get to really figure out what your main interest is. MELANIE: When I came into the tourism focus I really wasn't aware of how big the tourism industry was I was thinking maybe I'd end up in the cruise industry but after being in the program now for 3 years coming up I learned that I really love experiential tourism and helping make experiences amazing for people. AARON: Once I graduate I'm hoping to get in the hotel field specifically I'm looking to get into the hotel real estate side of things I'm looking to do either hotel development brand development or hotel asset management. LAUREN: When I first started this program I thought I could only work in a hotel or a restaurant but now I know that there are so many more great opportunities out there where you can be specific and dive into different facets of the industry. AARON: One of the best classroom experiences I had was in my hotel market feasibility analysis class and where we actually got to do a real feasibility study for a proposed hotel so we had actual industry professionals come out to watch our presentations. MELANIE: So during my second year I was able to take a marketing information management course and during that course we had to do this group consulting project where you're actually partnered with a local company in Guelph and we were able to do some consulting work for them looking at a five-year strategic plan. AARON: One of the fantastic experiences in the hospitality, food and tourism management program is that you get to experience our on campus restaurant PJ's Restaurant. As part of the class you're working in a restaurant setting you're working in both the front of house and the back of house they put you in a team and you as a team get to come up with your own restaurant concept it's a great way to get hands-on skills for restaurant operation. LAUREN: I was interested in hotel and food because of the co-op program I knew that it was an opportunity to be out in the world and work for one full year and make my learning experience much more meaningful. AARON: My co-op allowed me to travel it allowed me to gain hands-on experience and it also allowed me to use the teachings that I learned in class and apply them to the real hotel industry. One of the benefits of our school being one of the top ranked hospitality schools in the world is we compete in one of the most elite case competitions for hotel students specifically we have the opportunity to compete in the Young Hoteliers Summit where we're split into teams with other hotel schools and we had the opportunity to present a case to one of the top hotel companies in the world and I was fortunate enough to be a part of the winning team winning the presentation. LAUREN: This summer I had the opportunity to do an internship in China with the United Nations World Tourism Organization this sparked my interest to do further research in sustainable tourism development. My experience at the University of Guelph really helped me prepare for this internship I understood that it's important to respect other types of cultures and ways of thinking. A positive classroom experience I had was the opportunity to create a magazine called the Hornblower Magazine. This is a yearly publication that's dedicated just for our school and I was editor and publisher for this magazine. I really enjoyed it because it gave me the chance to be creative and to take photos and write stories about our industry. I love being a University of Guelph student because of the community. The community I have in the city of Guelph, the community I have on campus and the community I have within my faculty. AARON: There's nothing better at the University of Guelph than the people and that includes your friends other student colleagues and the faculty. LAUREN: My experience here has been incredibly meaningful I've had the opportunity to take what I've learned in the classroom co-op placement as well as on my study abroad program to be better equipped to be a leader in our industry.
Views: 1143 UoGuelph Business
In this video Dr Vivek Bindra talks about various health code violations that are happening in restaurants and how you are getting sick by eating out. He also gives the solution for all these problems with help of moon star international.... To Attend a 4 hour Power Packed “Extreme Motivation & Peak Performance” Seminar of BOUNCE BACK SERIES, Call at +919310144443 or Visit https://bouncebackseries.com/ To attend upcoming LEADERSHIP FUNNEL PROGRAM, Call at +919810544443 or Visit https://vivekbindra.com/upcoming-programs/leadership-funnel-by-vivek-bindra.php Watch the Leadership Funnel Program Testimonial Video, here at https://youtu.be/xNUysc5b0uI Follow our Official Facebook Page at https://facebook.com/DailyMotivationByVivekBindra/ and get updates of recent happenings, events, seminars, blog articles and daily motivation. #Trending #Scandal #DrVivekBindra
Views: 3280707 Dr. Vivek Bindra: Motivational Speaker
Take a look behind-the-scenes at the Abu Dhabi GP and visit Williams Martini Racing's hospitality.
Views: 19176 WilliamsF1TV
Go to http://www.Hyken.com or call 314-692-2200 to learn more about Shep Hyken or to learn about customer service training. This month I am once again talking about one of my favorite customer service companies. This company’s system is excellent, and their team is superbly trained. Employees recognize guests and call them by name. They pay attention to the details. Everything they do is just a little above the norm. Do you know which company I am referring to? If you guessed Ritz-Carlton, you would be right! So, let’s get to it - here are the top four lessons you can learn from the Ritz Carlton to help improve your organization’s customer service: 1. Create a Customer Service Mantra – Now I know if you’ve been following my work, you must have heard me mention this before, but Ritz Carlton has one of my favorite mantras, since it’s short, easy to remember, and it’s sums up how they see their customers. Their mantra is, “We are Ladies and Gentlemen serving Ladies and Gentlemen.” The key to this is to make it easy to remember and ensure everyone in the company understands it and acts to support it. 2. Create Over-the-Top Experiences – By this, I mean when you have the opportunity to go over-the-top, seize that opportunity and deliver not just an amazing (or above average and consistent) experience, but go above and beyond to surprise your customers. Ritz Carlton must have hundreds of stories of these over-the-top experiences, but since we don’t have all day – I will share one of my favorites. There was a family staying at a Ritz Carlton in Toronto, and the kids decided to start playing floor hockey in the hallway, but when a customer complained the Ritz stepped in. They spoke with the parents and politely informed them that the kids could not play hockey in the hallway, the parents understood and were happy to comply, and this is where most stories would end; but not at the Ritz. They took care of the guest who was complaining - yes, but they wanted to also ensure the family was well taken care of – so they setup a hockey game in an unoccupied banquet room, and to take it one step further some of the hotel employees joined in and challenged the family to a game. The family won the game and you can bet they enjoyed their stay and had a great story to tell everyone about the Ritz. 3. Put your money where your mouth is – It all starts with hiring right. A well-trained employee should be trusted and be allowed to make mistakes and learn from them. The Ritz Carlton backs up this philosophy by allowing each employee to spend up to $2000.00 per day, per guest, to make things right and keep their customers happy. If Ritz is willing to place a bet that big on its employees’ judgment and customer attitude, you can bet the company has hired and trained them well. Ritz knows the value of keeping a customer! So, think about this the next time a customer has an issue that could easily be resolved by a few dollars – will the value of keeping this customer happy be worth those extra few dollars? And Finally, 4. “Treat employees like they are the customer – maybe even better” – The Ritz-Carlton is recognized worldwide for being a quality organization. They understand the importance of outstanding customer service. Just as important, if not more so, is that they also understand the value of their employees, the internal customers. The Ritz-Carlton was hired to manage an existing hotel in Shanghai. They brought in many of their experts and determined that major renovations were needed. The first phase of the renovation was their Employee Entrance. This may seem strange to most, but is the norm for the Ritz-Carlton. While the renovation was relatively inexpensive, it sent an important message to the employees, who were employed by the previous management company. It demonstrated that a new higher standard of quality and service was expected, and that the employees were incredibly important to the process. So, there you have it, four ways Ritz Carlton delivers amazing customer service day after day and year after year. These tips are applicable to every company in any industry. Define your customer service mantra, create over-the-top experiences, put your money where your mouth is, and treat employees like they are the customer – perhaps even a bit better. Facebook: http://www.facebook.com/ShepHykenSpeaker LinkedIn: http://www.linkedin.com/in/ShepHyken Google+: http://www.gplus.to/ShepHyken Twitter: http://www.twitter.com/Hyken 314-692-2200 ShepTV is another Shepard Presentation (www.ShepTV.com) This video will answer the following questions: 1. How can I have customer service like Ritz Carlton? 2. How can I create a better customer experience? 3. What can I do to make better customer experiences? 4. How can I provide better customer service?
Views: 27715 Shep Hyken
What's New at #Aahar2016 | Aahar International Food & Hospitality Fair for branding & promotion oppportunity at #aahar2016 visit : aaharexpobranding.com/ Like us on Facebook : https://www.facebook.com/aaharfoodandhospitalityexpo Follow on twitter : https://twitter.com/aaharfoodexpo
Views: 486 Aahar Food Expo
In this episode of Madaithiranthu with Avudaiappan , Venkatesh Bhat, CEO of Accord Hotels and Resorts shared his experience in career so far, how he gets into hotel management , levels he had to cross to become Regional chef, what's the difference between work of Chef & CEO in hotel,how he manages both Chef as well as CEO of a hotel, his selfie moment with cricketer Rahul Dravid, women workspace in hotel management, how to do a hospitality for guests in hotels, things he learnt in Taj Hotel, his experience in serving Queen Elizabeth, cleanliness in hotel kitchen rooms, innovations in food, celebrities he catered and their favorite food and much more. Venkatesh Bhat, CEO of Accord Hotels and Resorts, is a renowned celebrity chef and has worked with some of the biggest brands in the hospitality industry. Having commanded the positions of both Chef and CEO of Billion smiles Hospitality successfully- he has earned an indisputable reputation in South Indian Cuisine circle by setting new quality standards. He is also known for his profound enhancement of human resources and development of new brand values. He is very popular amongst the masses, especially South Indian travellers from Singapore, Malaysia, etc. He is a top notch chef, who wears many hats and is one of the most recognized faces on Tamil TV. Audio Credits : Reflective thoughtful music, that of an old soul. Jonny Easton For more videos, interviews, reviews & news, go to: http://www.behindwoods.com/ Subscribe here - http://goo.gl/AUJGvP
Views: 1027271 BehindwoodsTV
After seemingly solving the issues of struggling La Lanterna restaurant Gordon returns to see whether the changes he implemented are still having a positive effect.
Views: 9937305 Gordon Ramsay
Introducing how to start restaurant business with cheap equipments. How to start your own business from scratch - https://www.youtube.com/watch?v=TFtzyDaZ9ig If you start small restaurant business in your town then, you can easily earn 60,000 Rs to 80,000 Rs Per month. The conditions are, you must need to make your business attractive, quality food and some unique food serving thing. Starting a restaurant business need many things to consider. So, i must tell you to research your present market where you want to start your own restaurant business. Find out what people loves and which thing are missing in your target market location. Adding some creative things into your business helps you to grow your small business quickly. Like, unique dress, free home delivery, section for couples, family persons and kids. Also, collect emails and birthdates from your happy customers. Wish them on those birthdates or on special days. So, they will visit your restaurant again and you get profit. If you get any confusion on restaurant business then, feel free to leave your comments. Also, thanks for watching how to start restaurant business in 2017.
Views: 166127 Young Entrepreneurs Forum
No brand wants to jump the shark. So what does it take to keep leading brands ahead of the curve? Learn how top food, beverage, and hospitality brands maintain their position as influencers by adopting a culture of innovation while staying true to their core values. The brains behind Starbucks, Panda Restaurant Group and Courtyard Marriott will discuss the revolutionary experiences they’ve created to reignite brand loyalty and redefine customers’ expectations, as well as what’s in store for the future!
Views: 95 The Culinary Edge
ANUPAM is the leading brand for the manufacturing of "Hospitality & Catering Products" in Stainless Steel & with fusion is "CELEBRATING" the 25th year & objective of bringing about excellent designs & forms in Stainless Steel "Hospitality products" & we are the introducer producer of Gastronomic Pans first time in India: Now we are producer of distinguished models of Chafing Dishes, Buffet Counters, Chinese Food Huts, Pasta Station, Chaat Counter, Buffet setups, Bar & Mock-tail Stations, Pastry/Pudding Stations, Ice Cream Counters, Pots & Pans with other allied products under the Brand of "ANUPAM" meaning the art of stainless steel, is an amalgamation of design with functionality modelled to enhance your lifestyle, it lends dignity and sophistication unprecedented & we took up the challenge to spread out the arena of stainless steel to your entire Life Style, started the brand in 1990 an now in fusion too. We can offer our customers a high quality product that meets the latest market trends against highly competitive prices. Putting the customers at the core of our business enables us to understand their needs. By using our experience and know-how we can always provide a solution that meets your requirements of "Hospitality Service Solutions".
Views: 8502 anupamhotelwares
Restaurateur and respected chef Ford Fry believes in the power of food as a great gatherer of people. Ford invites us into his world to consider how sharing a common table encourages vulnerability, fosters connection, and revolutionizes how we interact with friends, neighbors, and those with whom we may not have much in common.
Views: 297 QIdeas.org
#XzimerMedicare is video se ap janyenge ki top 10 superfoods kon se hai inko kitna khayen or inko kaise khanacahiye ye aur iske alawa aur bhi bhut kuch hai apke liye is video me …… बीपी कम करने के घरेलू उपचार || BP Kam Karne Ka Ghrelu Upay https://youtu.be/Qbfg4T1Evn4 Subscribe the channel. It's free- https://www.youtube.com/channe/UC5IcI... Facebook- https://www.facebook.com/XzimerOn/ Twitter - https://twitter.com/xzimer?s=09
Views: 5354 Xzimer Medicare
In 1985, at age 27, Danny launched Union Square Cafe, pioneering a new breed of American eatery pairing imaginative food and wine with caring hospitality, comfortable surroundings and outstanding value. In addition to redefining the casual fine dining restaurant, the restaurant is widely noted as having sparked the dramatic resurgence of the Union Square neighborhood over the past twenty years. In the summer of 2004, USHG launched Shake Shack, a food kiosk in Madison Square Park, serving Chicago-style hot dogs, burgers, frozen custard and more- based on Danny’s childhood love of these Midwestern treats. Since then, new locations have opened in Manhattan’s Upper West Side, Theater District, the Upper East Side, Battery Park City, and Downtown Brooklyn, along with Miami Beach, Citi Field, Saratoga Race Course, Washington D.C., and Westport, CT. Danny Meyer is the CEO of Union Square Hospitality Group, which includes Union Square Cafe, Gramercy Tavern, Blue Smoke, Jazz Standard, Shake Shack, The Modern, Cafe 2 and Terrace 5 (at the Museum of Modern Art), Maialino, Untitled (at the Whitney Museum of American Art), North End Grill, Union Square Events, and Hospitality Quotient, a learning business. Each USHG restaurant and business is lovingly crafted and distinctive, and each strives to distinguish itself with warm hospitality and consistent excellence. Born and raised in St. Louis, Missouri, Danny Meyer grew up in a family that relished great food, cooking, get-togethers, travel and hospitality. Thanks to his father’s travel business, he spent much of his childhood eating, visiting near and far-off places, and sowing the seeds for his future passion for food, wine, and a successful career in the hospitality industry. This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at http://ted.com/tedx
Views: 44721 TEDx Talks
This is what really happens when a baby boards Emirates Airlines Plane. The cabin crew member by the name "Ana" was more than helpful and compassionate with the baby's mother and did all what you saw in the video voluntarily. The baby's name is Talya :) © PHOENIX VIDZ 2017. ALL RIGHTS RESERVED.
Views: 6212 Mohamed Karam
Capital Hospitality is known for palatable food and creative cuisine complemented with a focus on impeccable service. Capital dining options will spoil you with a variety of choices and live stations. From preparation to the presentation, the brand aims to achieve culinary excellence which is one of the cornerstones of the hospitality experience. zia creative network We are a team of professionals equipped to shoot any object or location in its best light, capturing special moments of action or beauty. Visit our website: http://www.zianetwork.com Check our latest videos on: http://ziastudio.com Get in touch: e: [email protected] t: +97144221134
Views: 174 Zia Creative Network
A Filipino local in Siargao Island offers to KILL his pet chicken so we can have something to eat! FILIPINO HOSPITALITY is unlike anywhere else in the world, it is amazing! Also spent the day exploring unknown ropeswings in Siargao Island as well as riding the brand new Siargao Wakepark! Palihug SUBSCRIBE if you enjoyed! Instagram ► BisayangHilaw WarrsWorld Facebook ► https://www.facebook.com/bisayanghilaw/ Twitter ► CarsonSMoody Check Out Gabe's Vlogs: Warr Brothers Philippines Travel Vlog #40 Business Inquiries ONLY: [email protected] #BisayangHilaw #SiargaoIsland #SiargaoWakepark
Views: 196601 Bisayang Hilaw
Marcopolis.net Video Interview with West Ngcwabe, Food & Beverages - Group Manager of Fahrenheit Hospitality, also available here www.marcopolis.net/food-and-beverage-f-b-aspect-of-fahrenheit-hospitality-group.htm. "Obviously there is a lot of attention to detail and consistency that goes behind that. Food and beverage (F&B) is probably where 80% of the revenue comes from. There has to be a consistent brand or product that we offer throughout the group." To read the full transcript of the MarcoPolis interview with West Ngcwabe, Food & Beverages - Group Manager of Fahrenheit Hospitality, visit Marcopolis.net http://www.marcopolis.net/food-and-beverage-f-b-at-fahrenheit-hospitality.htm
Views: 47 Marcopolis Net
Back in January the Port Authority of Guam celebrated major upgrades to the Agat Marina and held the official grand opening of Marina Grill. It's a restaurant offering a cozy environment with a beautiful view of the marina.
Views: 327 kuamnews
Several dozen other food and hospitality retailers such as McDonald's and Outback Steakhouse are using daily paychecks to give low-wage workers more flexibility with their finances. Steve Barha, CEO of Instant Financial, the technology company enabling retailers' move to same-day pay says the idea is that employees can have access to quick money in case something important comes up. This option also helps older workers who, like many of their younger colleagues, aren't in the strongest financial situation. Barha tells Business Insider, "On day six of the pay cycle, you can't all of a sudden pull days three, four, and five of the pay cycle, and now you have a bunch of money. It's really a little bit of money, and it's there when you need it." http://www.businessinsider.com/restaurants-trying-to-appeal-to-millennials-with-daily-paychecks-2017-10 http://www.wochit.com This video was produced by YT Wochit Business using http://wochit.com
Views: 103 Wochit Business
Our Services: • Operations Assessments • New Concept Development • Restaurant Turnarounds • Menu & Recipe Development • Marketing Strategies • Branding & Brand Development • Restaurant Design • Hospitality Leadership Recruitment • Hospitality Management • Contract Management
Views: 264 Bahamas Hospitality
Richard Todd from Hilton Hotels Australia visits the William Blue College of Hospitality Management campus in North Sydney to give the students tips and advice on personal branding and grooming. The hospitality students learn the secrect to securing a dynamic career in the global hospitality industry.
Views: 22327 William Blue College
The Culinary Academy of India is the first professional training school for culinary arts to be founded in India, matching the standards of top American and European culinary institutes. The academy is located within a kilometer of the premier hotels in Hyderabad, giving the institute and its students the added advantage of convenience for practical on the job experience and later translating to better employment opportunities. The Academy has 8 classrooms and 7 fully equipped training kitchens. It also has a well designed demonstration kitchen and a compact 36-cover training restaurant. This would give the students the much-needed exposure to customer needs & demands and convert the feedback into practical improvement in their learning process. The faculty includes 18 fulltime chef instructors covering all aspects of Food Production, Food Presentation, Kitchen Management, F & B Matching etc. All the faculty members have worked in some of the best-known hotels In India & abroad. They would not only take the students through theory and practicals but also advise and guide the students on to the paths of excellence in the study of gastronomy. All the class rooms of the academy are a fully equipped with audio-visual aids, a highly utilized resource center & library that will be constantly kept in the state of growth. The academy offers two courses for students aspiring to icon the Culinary Profession. Three Years Bachelors Degree in Catering Technology & Culinary Arts (Affiliated to Osmania University,Approved by AP State Board Of Higher Education) Post Gradute Diploma in Culinary Arts (Affiliated to Osmania University) One and Half Year Craft Certification Course in Food Production. (Course recognised by AP State Board Of Technical Education) CAI is also the official training centre for galley personnel. Website:www.iactchefacademy.com Phone:040-23418064 Email:[email protected]
Views: 45 caihyderabad
The SOGLIA Hospitality Group delivers proven and dynamic management expertise for the hospitality industry. Thanks to the vision of the Founder Gerardo Soglia, the Group delivers comprehensive international food & beverage services to meet the needs of a wide array of restaurants, hotels and clubs from Italy to Us. In Italy, Gerardo Soglia has built his signature hospitality brand to be synonymous with the most prestigious of addresses and businesses. He is the owner of 8 food establishments in and around Verona and the Amalfi Coast. His restaurant properties include high end dining, casual fare, wine bars, music clubs, cafes and more. In Italy and around the world, the Soglia signature is synonymous with the most prestigious of addresses, restaurants and club venues!
Views: 29 Soglia Hospitality