The worldwide pandemic isn ’ t quite over , but these days , the food and beverage departments of hotels are mostly busier than ever . That said , pandemicrelated circumstances can change at a moment ’ s notice and F & B departments must be ready to adjust on the fly . |
“ What we ’ re seeing [ especially in Las Vegas ] is that the world is coming back pretty quickly ,” says Jason Lapin , president of Blau + Associates , a Las Vegas-based F & B operator and consultancy . “ I want to be cautious , and there ’ s probably some hard lessons learned over the |
past year , as an operator and consultant to other operators , but ( COVID-19 ) is taking a backseat to the fact that F & B here is more pent-up business out there than our industry can handle in the current labor market . That is the far bigger conversation right now .”
With labor shortages , Blau
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had to become more efficient , in not just how staffing is deployed , but also in training new entry level staff . “ We had to revise our training mechanisms to get our staff up to the level of service we need , as well as to give them a lot of support ,” Lapin adds .
Operating and selling the
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