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Episode 4: How to use creativity to develop a unique F&B offering. Interview with Mr.Sanjin Dilaver, Restaurant and Beverage Manager - Pre-opening at Shangri-La Jeddah.
Manage episode 337738612 series 3182949
Treść dostarczona przez Kiran Girija. Cała zawartość podcastów, w tym odcinki, grafika i opisy podcastów, jest przesyłana i udostępniana bezpośrednio przez Kiran Girija lub jego partnera na platformie podcastów. Jeśli uważasz, że ktoś wykorzystuje Twoje dzieło chronione prawem autorskim bez Twojej zgody, możesz postępować zgodnie z procedurą opisaną tutaj https://pl.player.fm/legal.
In this episode with Sanjin Dilaver Restaurant and Beverage Manager - Pre-opening at Shangri-La Jeddah. We discuss key strategies and operational optimization techniques that can be applied at the F&B level for any hotel. Sanjin talks about how social media can be leveraged to amplify marketing and why review scores matter.
The tool that Sanjin mentioned for review management is Seven Rooms
A quick snapshot transcript is below
Kiran: A restaurant is a very crowded space, right you need to take care of different factors, including, the ambiance, the quality of the food, the service that you mentioned, the culture, and the experience. What, according to you is the standing out factor? How do you make sure that your restaurant stands out within this tight competition that you have?
Sanjin: Food, definitely food. If you have great food, even though you have an average concept or an average team, food it's something that's gonna make you come back again, right?
If you have the right product with a competitive price and a decent service, people will come back again. And that's a fact, you know, if you have an average product, even the most, astonishing service in the world is going to still be.
Learn more on www.iamahotelier.com
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