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STOP ASKING THIS QUESTION https :// hotelsm . ag / thewrongquestion “ How is everything ?” Restaurant managers ask this a million times every day , in every language . But it ’ s the wrong question , says David Richey ( and it ’ s usually answered with a quick “ fine , thanks ” so customers can return to their interrupted conversation ). Richey , CEO of METIS Insights and managing director of Richey International , San Francisco , offers three ways to make meaningful improvements and guest connections by changing the question .
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SHE GETS THE PICTURE https :// hotelsm . ag / TheBetsyMiami “ Having permanent artworks plus constantly changing exhibitions probably helps repeats , as it definitely affects the experience for people staying with us ,” says Lesley Goldwasser , co-owner and chief curator of The Betsy Hotel , Miami Beach . The hotel has hundreds of paintings , photos and sculptures ( including one of her by Nigerian-American photographer Iké Udé ). The hotel , and its arts endeavors , are a family affair : Goldwasser and her husband , Jonathan Plutzik , re-opened the property in 2009 ; their son is managing director ; and an aunt manages arts programming . It ’ s not just for guests : “ Art also makes our 200 employees feel good ,” Goldwasser says .
THE CHEF COLLECTIVE https :// hotelsm . ag / chefcollective
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For the past two decades , foodie culture has celebrated the celebrity chef , but that appears to be changing , writes Stéphane Bellon , founder of Studionomie in Geneva , Switzerland . Nowadays , business is more about the collaborative economy , empowerment and a flattened hierarchy . Bellon , a HOTELS blogger , writes that the future of restaurants is less about a chef ’ s personality ( even though some , like Gordon Ramsay or Alain Ducasse , have become fantastic brands ) but rather in showcasing the collective . Don ’ t believe him ? He ’ s come up with 13 trends that prove his point .
4 hotelsmag . com March 2020