Janak Bhawnani, Vice President of Operations at Easton Group of Hotels talks about the hotel business and what to look for when you eat in a restaurant.

Janak, whenever I ask you about the hotel business, you tell me you are in the business of hotels not in the hotel business please explain?

At hotel school, it was all about being the maître d’maison, giving service, treating guests with care. It was never driven by the bottom line, but about guest satisfaction first and money second.   In the past, hotels were owned by the brands or by families that were proud to own the assets and they passed on the know-how and reputation from one generation to another.

Today, we have schools teaching students the “business” of hotels earning them the BBA & MBA designations.  It is all driven by the institutionalization of our trade. More and more REITs and pension funds are buying up the assets and are keeping them for a shorter period of time only to extract value and then sell to the next highest bidder.  The Joie the Vivre, maitre d’maison concept is less existent as it is all driven by the bottom line.

At your hotel you run a big food and beverage department, how important is food to your business?

Food is a very important component of our business at my current hotel. We are a big box; convention hotel and the food is about 30% of our overall revenues.  With people becoming world travelers, it is important that we cater to varying palates, hence our offering has to be geared seasonally to inspire our guests to dine with us consistently and use our catering facilities regularly.

As you enter your fourth decade in hospitality how has food changed?

Food is no longer just for eating and surviving.  It is now an experience! Chefs today are getting younger and more experimental.  We have a huge number of restaurants that serve “inspired”, “fusion” or “trendy” cuisine from around the globe. With human movement around the world increasing, so has the dynamism in the culinary world.  Gen X and the millenniums are so well-traveled and well versed with food and are internet savvy that they can make or break a restaurant’s reputation.

When you design a menu and source food do you keep local purveyors in mind?

Absolutely! We think global but also use most local purveyors. This is to keep the local economy strong. It also helps with consistency & freshness.  Examples: – tomatoes from Leamington, meat from Bruce County, foods and fruits from Foodland Ontario.

Fads come and go in food, what is something that will always be consistent?

I strongly believe that good quality fresh comfort food will always be in demand. In this part of the world, steak, salad, Chinese food, pizzas, and pasta will always remain in demand.

As a GM what do you eat daily to stay healthy and have the energy to work the long hours?

I eat a small breakfast of coffee and whole-wheat toast, a cup of soup and salad or a sandwich for lunch and an early dinner freshly prepared by my wife keeps me going for a 12-14-hour day.

You have bought and sold a few restaurants, what are the advantage of a franchise rather than starting on your own?

A franchise has a higher success rate as it is a proven system. They train you about the product, marketing, how to deal with staff, other aspects of their daily activities and give ongoing support to the business for success.

Franchises bring brand awareness with their names from day one. The customer knows what they are getting which will help increase sales. By buying a franchise, you are actually buying a turnkey business that is ready and waiting for you to start. Negatives are:  Fees for buying the franchise and ongoing fees that you need to pay to a franchiser. The entrance fees are usually very high and there are fixed costs every month/year for using the brand name. Also, you have no freedom to change the product line, the decoration of the store or anything else in a franchise system. It is very restrictive and you need to follow certain rules in order to protect your franchise license.

To start one’s own, you need innovation and creativity. Do it if you are a highly creative person full of different ideas and you want to make these ideas a reality. This will allow you professional freedom and growth. When you have your own business, you can work anytime you want. Also, depending on your business, you can work anywhere you want. You don’t need to report to other people.

Be careful of a higher failure rate, unfortunately, startups have a higher failure rate compared to franchise businesses. One in four fails within their first year, half of the remaining fail within five years and approximately 30 percent of the remaining in the last ten years. Therefore, it is very risky to launch a startup.

How you find balance with your job and your family?

Over the years I have learned that both have to be in harmony to be successful. I as a rule do not talk about work with family and family at work. This helps me focus and make sure that I give 100% to each. Also, I use my outlook calendar to its fullest as I schedule my days and try not to change so that I do not miss any milestones in both.

One of my readers wants to know what to look for in a restaurant when they go out to eat?

When trying new restaurants look for harmony; in the décor, ambiance, service, food quality, presentation and of course imagination of the chef. Did it deliver what it promised!

Photo Credits: Kristian Angelo Nick Fewings Elle Hughes bantersnaps Monika Grabkowska Eugene Stephanie McCabe Alessandro Cavestro

The post What to Look for in a Restaurant When You Go Out to Eat appeared first on Four Columns of a Balanced Life.

This spring, my sparkling wine of choice is Prosecco. There is something about its light, lively bubbles that feels perfectly suited to warm sunshine, blooming gardens, and relaxed afternoons on the patio. Pour a glass, take a sip, and let the sparkle welcome the new season.

The Beautiful Home of Prosecco

Prosecco comes from northeastern Italy, in the stunning Venetian hills. This landscape is a rolling tapestry of volcanic hills that rise and dip like waves across the countryside. Medieval castles, quaint abbeys, and charming hill towns dot the region, giving it a storybook atmosphere.

It is here that Italy’s beloved sparkling wine is produced.

The area has a long and fascinating history. In the second century BC, the Romans established important cities such as Padova, Vicenza, and Verona, and the region was known as Venetia. After the fall of the Roman Empire, communities settled in the surrounding hills seeking protection from invading forces. Over time, these settlements evolved into thriving towns, eventually contributing to the rise of the famous seaport of Venice.

Wine has been part of life here since Roman times, though the Prosecco enjoyed today has evolved significantly from the wines produced in antiquity.

The Grape Behind the Sparkle

The grape responsible for Prosecco is called Glera. This green-skinned variety thrives in the region’s maritime climate and mineral-rich soils, conditions that help create the wine’s bright, fresh character.

Glera is a late-ripening grape, harvested toward the end of the growing season. Fermentation pauses during the winter months and naturally resumes in the spring. This process creates carbon dioxide, forming the delicate bubbles that give Prosecco its signature sparkle.

Two important appellations define the heart of Prosecco production:

• Prosecco di Conegliano

• Prosecco di Valdobbiadene

In 2009, the European Union officially recognized the grape’s name as Glera, and the Conegliano–Valdobbiadene region was elevated to DOCG status, the highest quality classification in Italy. At the same time, the Italian government protected Prosecco as a geographic designation.

Prosecco is Unique

While Prosecco is a sparkling wine, it is quite different from Champagne.

In 1868, chemist and winemaker Antonio Carpenè founded the Carpenè Malvolti winery and helped pioneer a modern method for producing Prosecco. Instead of fermenting the wine in individual bottles, he used large pressurized tanks for the second fermentation. This process, known as the Charmat method, allows carbonation to develop inside stainless steel tanks.

The result is a sparkling wine that is lighter, fruitier, and more aromatic than Champagne, without the heavier yeasty notes that come from bottle fermentation.

Prosecco is designed to be enjoyed young and fresh, when its lively fruit character is at its best.

The sweetness levels vary depending on the amount of residual sugar remaining after fermentation:

• Brut – up to 15 grams of residual sugar

• Extra Dry – 12–20 grams

• Dry – 20–35 grams

Despite the names, “Extra Dry” is often the most common style and slightly sweeter than Brut.

A Prosecco Worth Tasting

Recently I had the pleasure of tasting Adami Prosecco Bosco di Gica DOCG Valdobbiadene, and it was a delightful expression of the region.

Winemaker Franco Adami has created a beautifully balanced sparkling wine where the fizz, sweetness, and acidity work in harmony. The aroma carries subtle notes of peach and fresh minerals, evoking the very hills where the grapes are grown.

It pairs wonderfully with shellfish, fish, and seafood, making it a perfect companion for spring and summer meals.

This Prosecco was also awarded Gold at The Wine Hunter Awards in 2017, a recognition that reflects its quality and craftsmanship.

A Toast to Spring

If you are planning a celebration, hosting friends, or simply enjoying a quiet evening in the sunshine, I strongly recommend reaching for a bottle of Prosecco. Its light sparkle and refreshing character make it one of the most enjoyable wines of the season.

Sometimes the best moments are simple ones: good company, warm weather, and a glass of something that sparkles.

Photo Credits:  Terry Timmins Raychan Lisanne van Elsen Mel Maldonado-Turner

The author would like to thank Giulia Medusa from Adami Srl for reviewing this blog post and for providing pictures.

The post What is Prosecco Sparkling Wine appeared first on Four Columns of a Balanced Life.

Introduction

After the COVID restrictions are lifted, we will all be dining out more often. I have outlined a few rules that will help you have an amazing restaurant experience.

Customer service is the main ingredient of an amazing restaurant experience. As customers, we expect the service to be friendly, personalized, be given suggestions based on our preferences, amazing food, out of this world presentation, dynamic ambiance, and great decor. However, as a customer, if you follow these strategies you will have a killer restaurant experience no matter what happens.

Make a reservation

A restaurant plans staffing, food preparation and everything else based on reservations. If you show up on a busy night without a reservation, chances are you will not get a seat. If you make a reservation and do not want to go, please cancel the reservation. Through reservations, the workflow is managed more efficiently and you get better service.

Check the menu online before visiting

It is important to check the menu online. In other words, you know if it has gluten-free, vegan, vegetarian or other options. As a result, you do not spend a whole bunch of time looking at the menu and are not sure what you want.

Be on time

Arrive on time. The manager has scheduled the reservations so that the service and kitchen have enough time to give you the best service.

The waiter is not your servant

It is important to know that the waiter is not there to meet your every whim and fancy. The waiter is there to make sure you have a great dining experience. Treat them with respect and you will get great service.

Go with a positive attitude

This is the most important aspect of going to a restaurant. Be positive. Go out there to have fun. Therefore, if you are looking to fill your Yelp or Trip Advisor review, you will not have a great experience. Do not go to the restaurant to take out your frustration on the waiter.

Do not ask to change the food

The menu is designed by the chef for maximum flavor. Do not ask to change the dish completely. Some modifications might be possible.

Spend money

Never go to a restaurant and be a scrooge. You see if a waiter is working from 5 to 9 pm, he is depending on having a guest from 5 to 7 and another from 7 to 9. Waiters work for tips. Waiters make below minimum wages. As a result, if you are just having a drink or a slight snack go to the bar instead.

If there is an issue let the server know

It is possible that many things can go wrong. If the food was not good or something is wrong, let the server know right away. The issue can be resolved. You will probably not be charged for the food, get a discount, get a free dessert or get a gift certificate for your next visit. But please do communicate.

The server and chef are human

The chef and waiter are human. Most chefs work sixty to eighty-hour weeks. The waiter is on his feet for eight hours and has probably not had a meal. Be patient, kind, gentle and considerate.

Tip well

I recommend fifteen percent to start with. The waiter has to give anywhere from five to seven percent of the total bill to the back house to be shared. Remember, waiters have good memories. Tip them well and they will go a mile to make your restaurant experience amazing.

Enjoy your visit to the restaurant, follow these strategies and you will have an amazing restaurant experience.

Photo Credits: Mojo Jojo  Louis Hansel  Persnickety Prints  Brooke Cagle Sasha • Stories Pablo Merchán Montes Adam Jaime Clay Banks Priscilla Du Preez Jonathan Borba Crew

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