Editorial Board   

Ms. Ross

Susie Ross

Founder, Waiter Training

Susie founded Waiter Training when she realized that restaurants might be able to utilize her extensive background in successful sales in the restaurant industry and as an instructor. She obtained her degree in Speech/Communications with an emphasis in Theatre, from Metropolitan State College of Denver and made a successful career of selling and serving food and beverages in the restaurant industry. Her background in the restaurant business runs the gamut from fast-paced, breakfast and lunch service to a more formal, evening and dinner atmosphere and spans nearly 15 years. Building confidence in both experienced and inexperienced staff has become her trademark. Susie believes servers must approach the table with confidence and an ability to sell the menu, irrespective of the type of restaurant. Classes are conducted with fun in mind. It has been proven that people of all ages learn better when there is fun, laughter and games involved in the learning process. Susie brings fun and creativity to her sales-oriented approach to serving guests in a restaurant.

Ms. Ross can be contacted at 720-203-4615 or susan@waiter-training.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.