Something To Chew On 
Concept creator and restaurant consultant Bob Puccini discusses the state of the hotel food and beverage world, along with insights to success. His discussion topics include hotel food and beverage concept creation, operational issues, challenges, opportunities and solutions.
Recent Posts
- Don't Overlook The Obvious
- More Than Customized Design
- 3 Components To A Successful Concept
- Seeing The Unseen
- Surviving Without A Hamburger
- Restaurant Names Create Expectations
- 'Food and Beverage Outlets' Must Go
- Reading On The Plane
- Understanding Human Nature
- Service That Creates Loyalty
Recent Comments
- Slharbi on Don't Overlook The Obvious
- Gauthaman on Don't Overlook The Obvious
- higasz on More Than Customized Design
- Krauss Sven on 3 Components To A Successful Concept
- Martin on Surviving Without A Hamburger
Most Commented On
- 'Food and Beverage Outlets' Must Go (16)
- Surviving Without A Hamburger (5)
- Don't Overlook The Obvious (2)
- Something to Chew On: Examine the Hotel F&B Business (2)
- Understanding Human Nature (2)
Archives
June 2008
Friday, June 27th, 2008
Tuesday, June 10th, 2008
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