Respect or discipline There was a time when the chef wore a spotless white uniform, stood with the posture of a cavalry officer, and enforced rules with the sternness of someone who didn’t tolerate backtalk. In the kitchen, you obeyed. In the dining room, you whispered. And if in doubt, you stayed silent. That’s how […]
Once upon a time, there was Escoffier. Read More »
In the beginning, there was the customer. And around them, an entire universe was built — of polite bows, perfunctory smiles, suggestive nods, and oily professionalism. Because everyone knows: the customer is always right. Even when they’re not. In fact, especially when they’re not. And that’s precisely where the true mettle of hospitality professionals is
The Customer (Is Not) Always Right Read More »
The Big Unspoken Truth There’s a big unspoken truth in the world of hospitality — a shadow zone everyone knows about but no one likes to name: burnout. It’s not a trend, nor a fabrication of the so-called “new weak generation.” It’s a cross-cutting reality that affects chefs, waiters, sommeliers, bartenders, maître d’s — and
There was a time when a waiter served. They welcomed, guided, advised — sometimes even entertained. They were the link between the kitchen and the customer, the human face of hospitality. Today, instead, a waiter sells. But not like a skilled salesperson, trained and rewarded. They sell without even knowing it — or worse, because
Smiling and Selling: How Waiters Became Unpaid Salespeople Read More »
The Great Absentee: Reflections on Front-of-House Service In today’s conversation about hospitality, there’s a great absentee. While chefs have become media icons — stars of books, TV series, and documentaries — those who handle guest reception, table service, and the daily care of the customer have faded into the background. Front-of-house staff — waiters, sommeliers,
High-Touch Hospitality Read More »
There’s an empirical truth often overlooked in the world of restaurants, and more broadly in the world of hospitality and customer service: one person can only properly take care of a limited number of guests at a time. Once that threshold is exceeded, the quality of service begins to decline. Not immediately and not in
Fewer Guests, Better Service Read More »
In the world of hospitality, and particularly in front-of-house service, excellence is not a sudden act, but the result of daily gestures, attention, rhythm, and presence. In a sector constantly shifting between emerging technologies, ever-faster formats, and a growing demand for authentic experiences, I’ve chosen to summarize my approach to service in three key words:
The Three Es of Front-of-House Service: Effective, Efficient, Elegant Read More »
In the beginning, there was the QR code. As often happens, it all started with good intentions, during Covid: avoiding unnecessary contact, ensuring customer safety, and speeding up service. During the pandemic, the QR code became an indispensable ally for restaurateurs, staff, and guests. But what was meant to be a temporary fix has, in
Nye, Soft Power, and Culture as a Geopolitical Resource When Joseph Nye coined the term soft power, he probably didn’t imagine that one day we would be using it to talk about cuisines, street food, and TV series – even though he had already considered the specific weight of Hollywood’s film industry. And yet, here
Soft Power and Gastro-Diplomacy: Joseph Nye’s Legacy Served on a Plate Read More »
Dining with Power Beijing, 1972. In a hall of the Great Hall of the People, beneath towering chandeliers and solemn portraits, one of the most symbolically charged meals of the 20th century is being served: Richard Nixon dines with Chinese Premier Zhou Enlai. It is the first visit by an American president to Communist China.
From Greek xenia to Japanese omotenashi, through Indian dharma and the ethics of the desert: a journey through myth, culture, and the need to rediscover the soul of the welcoming gesture. Hospitality is not just service – it is a relationship There is a deep-seated misunderstanding, often left unspoken, that permeates our modern idea of
Hospitality as a Sacred Rite Read More »
A returning rhetoric “Ask not what your country can do for you – ask what you can do for your country.”In the history of modern political rhetoric, few phrases have had as much impact as the one spoken by John F. Kennedy in 1961, during his inaugural address. It was a call to collective commitment,
The Invisible Stage Read More »
Between Algorithms, Intuition, and Sizzling Pans In recent years, even in the kitchen you can start to smell the scent of Artificial Intelligence. It’s not (yet) a chef with a tall white hat and robotic arms, but rather a silent and versatile presence, capable of learning from habits, optimizing processes, and suggesting creative combinations.But AI
In recent years, the term scalability has become something of a mantra in the restaurant world. Restaurant chains, ghost kitchens, dark kitchens—the market seems to favor models that can expand quickly and replicate proven formats. But behind this seemingly ideal solution lie deeper issues that deserve closer examination. What Does Scalability Really Mean? In the
Scalability in the Restaurant Industry: Solution or Downfall? Read More »
From the Art of Service to Precarity: The Rise and Decline of an Essential Profession For centuries, table service was a refined art, reserved for highly skilled professionals and trusted members of royal courts and great noble houses. From Imperial Rome to the grand hotels of the 19th century, the waiter embodied prestige, competence, and
The Forgotten Professional: The Rise and Fall of the Waiter Read More »
For months, the restaurant industry has been debating the so-called end of fine dining. Renowned chefs, food critics, and insiders are discussing this supposed decline, trying to explain why more and more Michelin-starred restaurants are closing or shifting toward more casual dining concepts. However, this entire discussion seems more like a self-referential exercise than a
Fine Dining: The Crisis of Self-Referentiality Read More »
In the heart of Ho Chi Minh City, the Hotel Continental Saigon is far more than just a luxury hotel—it is a symbol of Indochina’s colonial past, a cultural and artistic landmark, and a place where the lives of writers, journalists, and historical figures have intertwined. Opened in 1880, this legendary hotel has witnessed over
Hotel Continental Saigon: History, Art, and Culture of a City Icon Read More »
Elegant, discreet, and endowed with an unmistakable aura of refinement, the butler is a figure that transcends centuries, balancing tradition and modernity. In our imagination, the butler is often the silent shadow that oversees the grand noble estates or the invisible architect of an impeccable experience in luxury hotels. But what lies behind this myth?
The Butler: Between Myth and Reality Read More »
Robots in Myth, Culture, and Innovation Humans have always been fascinated by the idea of creating machines capable of replicating themselves. This vision has deep roots in ancient myths, literature, cinema, and science, blending ingenuity and imagination.In Greek mythology, Hephaestus, the god of the forge, created Talos, a bronze giant animated to patrol the coasts
Robots and AI: The Future of Hospitality Read More »
In the heart of Place Vendôme, the Ritz Paris is not just a hotel: it is a timeless icon that forever changed the history of hospitality and European culture. Opened in 1898 thanks to the revolutionary vision of César Ritz and the culinary genius of Auguste Escoffier, the Ritz anticipated the needs of the emerging
Who says a good meal must be shared? Dining alone is a common experience for many: singles, travelers, business professionals on the go, or people simply seeking a moment of peace. Yet, despite the growing popularity of this practice, many restaurants still seem unprepared to welcome those who choose to dine without company. A World
Dining Alone: Challenges and Opportunities for Restaurants Read More »
In the world of fine dining, the maître d’ is the cornerstone of the entire gastronomic experience. They are not just the coordinator of the front-of-house team but also the custodian of hospitality and the ambassador of a restaurant, transforming a meal into an unforgettable memory. However, while the maître d’ plays a strategic and
The Role of the Maître d’ and the Importance of Continuous Training Read More »
In recent decades, the line between imagination and reality has grown increasingly thin. What was once pure fantasy in science fiction novels and films is now part of our daily lives. But what is the connection between the dystopian, technologically advanced worlds of cyberpunk and the visionaries shaping our future? In this article, we will
Cyberpunk and Technology: The Impact on Techno-Gurus and the Future of Society Read More »
In the fast-paced world of hospitality, with online reservations, constantly evolving culinary trends, and the never-ending need to stand out from the competition, it’s easy to lose sight of the most fundamental element: the customer. Not just a number or a source of profit, but a guest to welcome, care for, and delight. Putting the
This article marks the beginning of a series exploring the relationship between humans, new technologies (such as artificial intelligence and robotics), art, and hospitality. The goal is to examine how these seemingly distant worlds can intersect to redefine the concepts of creativity, experience, and innovation. Let’s start this journey with an event that shaped 2024:
AI God: The Portrait of Alan Turing and Art in the Age of Artificial Intelligence Read More »
Artificial intelligence (AI) is transforming the hospitality industry, and Operator, ChatGPT’s AI agent, is the perfect example. In the ever-evolving world of AI, the concept of agents is quickly emerging as a cornerstone for changing how we interact with advanced technologies. With the release of ChatGPT’s Operator feature, OpenAI gives us a glimpse of the
Code Name: Operator – The AI Agent Revolutionizing Hospitality Read More »
Our work, those of us who work in hospitality, should be done by cultivated individuals. It’s not just about carrying out tasks or adhering to operational standards; high-level hospitality is an art that requires people who have explored the world, learned from diverse experiences, and developed a continuous curiosity toward life. People capable of offering
Every aspect of hospitality, from the attention to detail to the art of welcoming, is a journey that invites us to discover new perspectives. On Mister Godfrey, we will explore how tradition and innovation intertwine, creating unique and memorable experiences. In these pages, I will guide you through themes ranging from luxury hospitality to art,
Welcome to Mister Godfrey Read More »
