Nicolas Chahinian

wine label gives key details to help understand what’s in the bottle: Producer/Brand – Who made the wine. Region/Appellation – Where the grapes were grown (quality often linked to region). Grape Variety – Type of grape (e.g., Cabernet Sauvignon, Chardonnay). Vintage – The year the grapes were harvested. Alcohol Content – Usually 11–15%, indicates body/strength. Quality Classification – Terms like AOC, DOC, or Reserve show grading standards. Simple rule: Producer + Region + Grape + Vintage = Wine Identity.

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Once I was invited by my friend to review the menu of his restaurant in Dubai. He insisted it had to be redesigned because it “wasn’t making money.” After spending a week inside the operation, it became clear: the menu was only the tip of the iceberg. But the real issues lay much deeper. The most common pitfalls I observed and that many restaurants face: - Menus created without a clear view of margins, leaving food cost uncontrolled or above the acceptable threshold. - Production and logistics processes that silently drain resources. - Departments - kitchen, service, marketing, finance - working in isolation, with no unified or transparent plan. - A brand identity too weak to keep guests coming back. - Teams overloaded, leading to turnover and declining consistency. This is why the role of a Chef today goes far beyond cooking. Beyond culinary mastery, ingredients knowledge and awareness of trends, a Chef must develop a strategic perspective on the restaurant as a business. Seeing the bigger picture, aligning with the COO, the marketing team, and the owner - this is what makes goals transparent and transforms scattered efforts into a clear roadmap. A restaurant is an ecosystem. And only through a strategic lens can a restaurant be turned into a profitable and growing enterprise.

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Mastering the Art of Table Setting: A Key Skill in Hospitality: Food & Beverage ✓ In the world of hospitality, attention to detail speaks volumes. Une of the most fundamental-yet ❤ftem verlooked skills is understanding the correct dinner place setting. Whether you're hosting a formal event or preparing for a casual dinner, the way a table is set can leave a lasting impression on guests. Let's break down the difference between internal and formal dinner place settings, as shown in the image below Informal Dinner Place Setting Used for casual or everyday meals, this setup is simple and practical: 1. Salad Fork 2. Dinner Fork 3. Napkin 4. Plate 5. Dinner Knife 6. Dinner Spoon 7. Soup Spoon 8. Water Glass 9. Wine Glass Tip:Forks go on the left of the plate, knives and spoons on the right. Glassware sits above the knives. Formal Dinner Place Setting Used for elegant dinners and special occasions, this setup is more elaborate and refined: 1. Salad Fork 2. Fish Fork 3. Dinner Fork 4. Napkin 5. Butter Knife 6. Bread Plate 7. Dessert Spoon 8. Dessert Fork 9. Place Card 10. Service Plate 11. Soup Bowl 12. Service Plate (Main Plate) 13. Meat Knife 14. Fish Knife 15. Salad Knife 16. Soup Spoon 17. Dinner Spoon 18. Seafood Fork 19. Water Goblet 20. Champagne Flute 21. Red Wine Glass 22. White Wine Glass 23. Sherry Glass Tip: Utensils are arranged in the order of use, from the outside in. Glasses are arranged from right to left in the order of use. Why Is This Important? As hospitality professionals, our goal is to create memorable guest experiences. Mastering the nuances of table setting not only enhances presentation but als reflects a commitment to excellence. Knowing the difference between informal and formal settings can help you shine during interviews, service, or in leadership rules. Let's Learn and Grow Together If anyone has additional insights or tips, please feel free to share! My mission is to help young professionals build successful careers in hospitality. Don't hesitate to contribute-every bit of knowledge helps us grow together. Thank you for taking the time to read this post. Let's continue learning and improving, little by little, every day. #Hospitality Industry #CareerGrowth #Table&tiquette #Professional Development\# Hospitality Life #FoodAndBeverage #Learn Hospitality #Hotel Management\#ServiceExcellence #Young Professionals #SoftSkills #CareerTips #HospitalityTraining #LeadershipIn HospitalityTableSetting101 #LinkedIn Learning\#BanquetService #RestaurantService # #FineDining

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🍸 Aperitif Service – Step-by-Step Guide 🥂 BEVERAGE SERVICE STANDARDS 1. Understand the Aperitif Definition: An aperitif is a light alcoholic beverage served before a meal to stimulate the appetite and set a pleasant tone for the dining experience. Common Aperitifs: • Dry Vermouth • Champagne or Sparkling Wine • Aperol, Campari • Dry Sherry, Dubonnet • Dry White Wine • Gin or Pastis (regionally popular) ⸻ 2. When to Serve Aperitifs are best served: • 10–15 minutes before the first course • At cocktail receptions • During formal dinners or banquet events • In hotel dining lounges as pre-dinner service 3. Offer the Options • Present a printed aperitif menu or confidently recite popular options. • Personalize the experience: 🗣️ “May I suggest a chilled Campari soda or a dry vermouth to begin your evening?” 4. Glassware Preparation Use appropriate, clean, and well-prepared glassware: Drink Glassware Garnish Dry Vermouth Martini glass Lemon twist or olive Campari Rocks or highball glass Orange slice Aperol Spritz Wine glass Orange wedge Champagne Flute Optional: Lemon ✅ Ensure: • Glass is polished and spotless • Chilled, if needed • Garnish is fresh and properly placed ⸻ 5. Service Technique • Serve from the guest’s right side, with a warm smile • Always use a coaster or napkin • Make sure the guest is seated or comfortable before serving • Use polite language: 🗣️ “Your aperitif, sir/madam. Please enjoy.” ⸻ 6. Follow-Up • After 2–3 minutes, check back politely: 🗣️ “Is everything to your liking?” 🗣️ “May I bring you a menu when you’re ready?” ⸻ ✅ Key Reminders • Aperitif service sets the first impression for the meal—keep it graceful and attentive • Know your drinks and garnishes to build guest confidence and trust • A confident recommendation often results in higher guest satisfaction and upsell value #AperitifService #BeverageStandards #PreDinnerDrinks #FandBTraining #HospitalityExcellence #GuestExperience #ServiceEtiquette #HotelBeverageService

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🐟 Mastering the Art of Fish Cuts – A Skill Every Chef & Hospitality Professional Should Know 🐟 Just like with meat, the way fish is cut determines not only its presentation but also how it cooks, its texture, and even how it’s perceived on the plate. For chefs, hoteliers, and restaurateurs, understanding fish cuts isn’t just about technique—it’s about storytelling, menu design, and creating value for the guest. Let’s explore the classic cuts of fish that every culinary professional should know: 🔹 Whole / Dressed – The fish is cleaned, gutted, and ready for cooking as a whole. Perfect for roasting, grilling, or presenting dramatically at the table. 🔹 Fillet – A boneless side of fish, versatile and popular across cuisines. It’s the go-to cut for pan-frying, baking, or poaching when you want a refined, easy-to-eat dish. 🔹 Steak / Darne – A thick, cross-section slice cut perpendicular to the backbone. Steaks hold shape well during cooking, making them ideal for grilling or broiling. 🔹 Tronçon – A slice similar to steak but often from larger round fish, served with bone in. It adds depth of flavor and works well in braised or saucy preparations. 🔹 Paupiette – A delicate roll made from thin fillets, often stuffed and tied. This cut is a favorite in fine dining, offering both artistry and flavor. 🔹 Goujons – Thin strips of fish fillet, often coated and fried. Think of them as the elegant cousin of fish fingers, perfect as canapés, starters, or bar bites. 🔹 Supreme – A prime cut taken from the fillet, skin-on, with an even thickness. Considered one of the finest cuts, it’s prized for its uniformity and elegant presentation. 🔹 Butterfly Fillet – A fillet cut and spread open like wings, often used for grilling or stuffing. It adds visual appeal while keeping the fish juicy. 🔹 Cube / Chunk – Bite-sized cuts perfect for curries, skewers, soups, or stir-fries. Easy to portion and versatile across cuisines. 👉 For professionals in the hospitality industry, mastering these cuts isn’t just about technique—it’s about efficiency, portion control, cost management, and guest satisfaction. The right cut can elevate a dish from ordinary to exceptional. 💡 Next time you’re designing a menu or training a team, ask yourself: Are we making the most of every cut of fish? #CulinaryArts #HospitalityIndustry #FoodAndBeverage #ProfessionalCooking #ChefsOfLinkedIn #MenuEngineering

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🥗 Food Safety & Hygiene – The True Mark of a Professional Kitchen In hospitality, flavour brings people in – safety brings them back. Food safety isn’t just a rule; it’s a commitment to our guests’ well-being and our industry’s reputation. Here are the 5 Key Pillars of Food Safety & Hygiene every kitchen must follow: 1️⃣ Personal Hygiene ▪️Wash hands before and after handling food. ▪️Wear clean uniforms, hairnets, and gloves where necessary. ▪️Avoid working when sick to prevent contamination. 2️⃣ Preventing Cross-Contamination ▪️Use separate cutting boards and knives for raw and cooked foods. ▪️Store raw meat below cooked food in refrigerators. ▪️Sanitize equipment after each use. 3️⃣ Temperature Control ▪️Keep hot foods above 63°C and cold foods below 5°C. ▪️Avoid leaving cooked food in the "danger zone" (5°C–63°C) for more than 2 hours. ▪️Use thermometers to verify storage and cooking temperatures. 4️⃣ Proper Storage & Stock Rotation ▪️Follow FIFO (First In, First Out) for inventory. ▪️Label and date all food items. ▪️Keep storage areas dry, clean, and pest-free. 5️⃣ Cleaning & Sanitizing ▪️Clean as you go – don’t wait until the end of service. ▪️Disinfect surfaces, tools, and equipment regularly. ▪️Maintain scheduled deep cleaning for all kitchen areas. 📌 Remember: One mistake in food safety can cost more than just a bad review – it can harm lives and damage trust forever. In every kitchen, safety isn’t a choice – it’s the standard. 💬 Which of these food safety rules do you see broken most often in busy kitchens? #KitchenTips #ChefLife #ProfessionalKitchen #FoodSafety #MiseEnPlace #CulinaryTips #KitchenEfficiency #LinkedInFoodCommunity

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🚨 Why is it so hard to find skilled staff in hospitality? Every hotelier and restaurateur I meet faces the same challenge. 
Here are the 5 biggest reasons: 1️⃣ High attrition – many see F&B jobs as a stop-gap, not a career
2️⃣ Inconsistent training – ad-hoc methods, no structured SOPs
3️⃣ Language gaps – English/Hindi/Marathi service fluency often missing
4️⃣ Low pride – service is seen as survival work, not a craft
5️⃣ Lack of real-world prep – classrooms don’t match the floor’s fast pace That’s exactly why I created TrainWise Global Hospitality Solutions. Here’s how we close the gap 👇 
✨ Empower staff with SOPs, confidence & recognition → higher retention
✨ Bite-sized, standardised training modules → grooming, upselling, guest comms
✨ Multilingual delivery (Eng/Hindi/Marathi) → inclusive & practical
✨ Restore pride in service → hospitality as a career, not a fallback
✨ Hands-on role-plays & assessments → learning that sticks Because great hospitality isn’t just about service… 
It’s about confidence, consistency, and care. 👉 If you’re leading a hotel, restaurant, or bar team in India and want them to serve better, sell better, and shine brighter, let’s connect. #TrainWise #HospitalityTraining #F&BService #ServiceExcellence #HarishAcharekar

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💧 Almost 50% water saved, just by rethinking kitchen processes! Our field study proves how switching to iCombi Pro & iVario Pro with ConnectedCooking can drastically cut water and energy while maintaining top food quality.   Want to know how? Read the full story here 👇 https://bit.ly/4mfeZDX

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