YANNIS SGARD

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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📊 CEA in Hospitality – Department-Wise Importance & Application 🧹 1. Housekeeping 📌 Importance: High-cost, labor-intensive. CEA ensures cost control without sacrificing guest satisfaction. 🔧 Applications: • Labor Costs: Measure productivity per room attendant, manage overtime, and optimize staff schedules. • Linen & Laundry: Monitor rewash %; regulate par levels to avoid overstocking or shortage. • Supplies: Minimize wastage; select cost-effective and durable cleaning products 🍽️ 2. Food & Beverage 📌 Importance: High risk of pilferage and wastage. CEA protects margins and improves consistency. 🔧 Applications: • Food Cost %: Analyze actual vs. theoretical costs; reduce variance and losses. • Menu Engineering: Promote high-margin dishes; phase out low-performing ones. • Waste Reduction: Implement FIFO, portion control, and composting. 🛎️ 3. Front Office 📌 Importance: First impression zone; key to operational fluidity and guest experience. 🔧 Applications: • Staffing: Match staff levels to occupancy forecasts. • Automation: Deploy kiosks, mobile check-in/out to reduce wait time and labor dependency. • CRM Tools: Personalize service using minimal resources through guest data insights. 🔧 4. Maintenance/Engineering 📌 Importance: Vital for asset longevity, guest safety, and controlling long-term costs. 🔧 Applications: • Preventive vs. Reactive Maintenance: Schedule checks to avoid breakdowns and emergency costs. • Asset Management: Extend lifespan through regular servicing and tracking. ⚡ 5. Energy & Utilities 📌 Importance: Large operational cost; strong scope for savings and sustainability. 🔧 Applications: • Usage Monitoring: Track daily/monthly consumption patterns. • Green ROI: Measure return on LED upgrades, motion sensors, and solar energy systems. 📢 6. Sales & Marketing 📌 Importance: Drives topline revenue; CEA ensures smarter spending. 🔧 Applications: • Campaign ROI: Measure performance of digital and traditional campaigns. • OTA vs. Direct Bookings: Analyze cost per acquisition and optimize distribution strategy. 🛒 7. Purchasing & Stores 📌 Importance: Controls cost at source; prevents capital lock-in and waste. 🔧 Applications: • Vendor Evaluation: Assess pricing, reliability, delivery efficiency. • Inventory Turnover: Reduce holding costs and dead stock. • Bulk Purchasing: Leverage economies of scale wisely, avoid overstocking. 🚨 8. Security 📌 Importance: Non-revenue generating, but critical to reputation and operational safety. 🔧 Applications: • Technology Use: Maximize coverage with minimal manpower using CCTV, alarm systems, sensors. • Incident Costing: Measure losses from theft/damage; strengthen preventive systems accordingly. ✅ Conclusion: Why Every Hotel Leader Needs CEA ✔️ Informed, data-driven decisions ✔️ Department-wise performance optimization ✔️ Balanced service quality and cost control ✔️ Identification and elimination of hidden inefficiencies ✔️ Sustained profitability

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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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100/69 Post learning about the kitchen stewarding Department Day-69 🍽️ Outdoor Catering (ODC): Stewarding Excellence Beyond the Hotel Walls 🧼 ODC events test more than just culinary skill — they test logistics, hygiene, and coordination. And at the heart of it all is a team that rarely gets the spotlight: the Stewarding Department. Behind the scenes, stewarding ensures every plate served outdoors is as hygienic and polished as one served inside a 5-star kitchen. --- 🔹 Here’s how stewarding teams contribute to flawless ODC execution: ✅ Pre-Event Prep Buffed and wrapped chafing dishes, labeled crates, polished cutlery Insulated packing, garbage bags, PPE kits — nothing is left to chance ✅ Setup & Hygiene Onsite Sanitizing service counters before setup Waste bin stations labeled for food, recyclables, and general waste Uniformed stewards in PPE ensuring back-of-house cleanliness ✅ Live Monitoring During Service On-the-spot dish clearing, bin checks, and replenishment support Hygiene checks on utensils and serving counters No cross-contamination — only clean, professional handling ✅ Post-Event Wrap-Up Waste segregation, safe disposal, and full equipment count Dirty and clean items packed separately for return Final sweep of the site — “leave no trace” policy --- 💡 Stewarding in ODC is more than cleaning — it’s mobile hygiene control, equipment logistics, and silent leadership. 👏 Kudos to every steward who makes ODC a success without compromising a single standard — even outside the hotel. #StewardingMatters #OutdoorCatering #HospitalityHeroes #HygieneExcellence #HotelOperations #FandBEvents #StewardingDepartment #BackOfHouseProfessionals #ODCExecution #CleanAndEfficient #CateringLogistics

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🔎 Discussion in Hospitality In today’s hospitality market, I’ve noticed a growing trend: business owners are often quick to replace experienced chefs with lower–cost, less–experienced individuals who have simply memorized the standards under a senior chef. These replacements often act as “reporters” of procedures rather than true innovators or leaders. ⚠️ This approach might save costs in the short term, but it creates a dangerous gap of trust and creativity in the long run. 👉 Dear business owner: when you place someone in a chair larger than their capacity, without vision or innovation, you risk dragging down the entire team and the brand. Standards alone won’t sustain growth. Great chefs will always find new opportunities where they can leave their mark, inspire teams, and build identity. Meanwhile, your establishment risks becoming just another coffee stop or sports lounge filled with noise—without the revenue to cover its costs. ✨ Hospitality isn’t just about following standards. It’s about leadership, creativity, and identity. Without these, there is no sustainable success.

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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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