The Hospitality Headhunter Presents… Phil Grandbois

The Hospitality Headhunter presents -Phil Grandbois’ Hospitable Opinion. Contact Phil to learn more about his services below, or… let him know your thoughts by leaving a comment below or “share” this article with others in the Hospitality Headhunter network. Likely the best piece of advice I received in University was about “sales”. Inevitably this advice may...

Harley Carbery’s Living the Life in Fabulous Las Vegas

Harely Carbery was born in Victoria, BC. He grew up in his families Dairy Queen slinging burgers and ice cream. After attending Camosun College in Victoria he graduated with a Hotel & Restaurant Management Diploma. Working for Fairmont Hotels & Resorts across Canada for 7 years took him from the Banquet Rooms at the Algonquin in St. Andrews, New Brunswick to the kitchen in Mt....

Philippe Grandbois’ Hospitable Opinion

    You either change with the times or become history, says the restaurant owner.. The hospitality world is an ever-changing and progressive place. Chefs, bartenders and servers create and re-recreate experiences each day. The modern patron has come to expect change…change with the seasons, change with the “times”, and even changes with the latest Food Network...

Hospitality Thoughts from the Hospo Headhunter

Hospitality thoughts.  The other day I ordered some take out from a restaurant and on the phone I was told 10 – 15 minutes.  So I waited 10 minutes, left my office and made the 3 minute walk to get my grub. When I arrived the server was obviously feeling the pressure of a “busy” lunch and doing the best she could while looking totally stressed out.  I walked through the dining room as I...

Janine Bolton – Environmentally Accountable Foodservice

The Hospitality Headhunter presents – Why Green is good for business The green industry is growing at an incredible rate, and with the number of environmentally conscious consumers increasing, all areas of business are feeling the pressure to make more environmentally-friendly products, and green their operations. With economic hard times in the hospitality and restaurant industry, now is...

Chef Liana Robberecht’s Food Obsessions

Portable Obsessions It’s hard to say when this next obsession blossomed. For my whole life, from vague, first memories of warm toasted bread made up of peanut butter and jelly, handed lovingly to me by my mother, to my own twists and tweaks on classic Clubhouses and Reubens, sandwiches have been there for me. Whether they’re piled high, on white or rye, hot or cold, it’s picnic gold! This...

Harley Carbery’s Living the Life in Fabulous Las Vegas

  Hello from Las Vegas, The summer is over and the fall is here, not that the temperature has changed much for us here in Vegas!! Really?! 100 degrees in October?! With the change in the season comes a change in our likes and desires in food & wine.   We at Joel Robuchon Restaurants welcome truffle season with open arms, the amazing white truffles of Alba are now here and they are...

Caroline Barham – QSR is not a 4 Letter Word!

I WILL TAKE A REGULAR…..ON THE DOUBLE DOUBLE  Nothing but nothing makes our eyes light up like a regular customer!  In the quick service restaurant industry, hospitality is at the very core of what we do, and our regular guests are the spark that brighten our day.  As a business owner, I never underestimate the lifetime value of a customer both monetarily and in staff retention.  As a...

Philippe Grandbois’ Hospitable Opinion

  The change of the season brings many things in Canada. For me, like most, it starts with a bit of sorrow… A quick 25+, to 10+, to 0 degree temperature regression brings the variable sickness and flu season.. The notoriously shorter daylight hours makes for a conscience transition to “night” driving and early evenings. The final harvest of your garden, it will either be...

Janine Bolton – Environmentally Accountable Foodservice

Don’t forget the Wine list When we think about being “green” in hospitality, certain things spring to mind such as local, organic food, energy efficient equipment, water conservation, and recycled take out containers. Unfortunately, when it comes to restaurants, a big part of the business, and its environmental impact, is often overlooked: the wine menu. It’s quite common...