Luca Ardito

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.

355

1 commento

💧 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

77

3 commenti

🚨 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

47

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

139

4 commenti

🔎 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.

68

5 commenti

🧼 #Stewarding & #HACCP: 7 #Principles for a Safer Kitchen 100/83 Post learning about the kitchen stewarding Department Day-83 In the food service industry, Stewarding is the silent guardian of food safety. Our role is not just cleaning—it’s protecting guests and the business by preventing hazards before they reach the plate. That’s why HACCP (Hazard Analysis and Critical Control Point) is essential for every stewarding team. Here’s how the 7 HACCP Principles apply in Stewarding: --- 1️⃣ Conduct a Hazard Analysis Identify possible hazards in cleaning and equipment use—biological (bacteria on dirty plates), chemical (detergent residues), and physical (broken glass in wash area). 💡 Example: Leftover food on dishes left overnight can allow bacteria growth. --- 2️⃣ Determine Critical Control Points (CCPs) Find key stages where hazards can be controlled. 💡 Example: Final rinse cycle in the dishwasher ensures plates are sanitized before reuse. --- 3️⃣ Establish Critical Limits Set safety standards for each CCP. 💡 Example: Dishwasher final rinse temperature must reach 82°C to kill harmful bacteria. --- 4️⃣ Establish Monitoring Procedures Regularly check that critical limits are met. 💡 Example: Use a thermometer or machine display to ensure rinse temperature is correct for every cycle. --- 5️⃣ Establish Corrective Actions Plan what to do if limits aren’t met. 💡 Example: If the dishwasher rinse is below 82°C, stop using the machine, rewash all dishes, and call maintenance. --- 6️⃣ Establish Verification Procedures Confirm the system works effectively. 💡 Example: Weekly swab tests on “clean” plates to ensure no bacterial contamination. --- 7️⃣ Establish Record-Keeping and Documentation Keep logs to prove safety checks are done. 💡 Example: Maintain daily dishwasher temperature logs, cleaning schedules, and maintenance reports. --- ✅ For stewarding teams, HACCP is not paperwork—it’s our shield against contamination, customer illness, and reputational damage. A safe kitchen starts with a safe wash area. #HACCP #Stewarding #FoodSafety #KitchenHygiene #Dishwasher #PotWash #Hospitality #Compliance #Teamwork #FandB

62

4 commenti