With increasing globalization, the landscape ignites lucrative opportunities for many industries, including the Food & Beverage sector of hospitality. The cultural exchange of globalization’s nature allows for the implementation of foreign cuisine. Undoubtedly, to remain competitive, restaurants must cater to the present and future needs of their customers, that is diverse food options. It is a critical task that requires a rigorous amount of research and development. Nevertheless, this process is necessary for driving growth in a fast-forward, trend-focused economy. Paris Banh Mi, in particular, differentiates itself from competitors along the Emerald Coast through the expansion of popular menu items.

Although Paris Banh Mi specializes in Vietnamese-French sandwiches, the company did not shy away from incorporating Pho into their restaurants when the U.S. market demanded it. Thanks to media exposure, Pho has garnered attention in the culinary scene, established buzz in consumers' minds, and even served at our Raider Cafe. Initially, Paris Banh Mi offered food that was considerably niche in local areas. To its demise, their restaurants failed to sustain themselves due to the lack of competitive advantage and menu performance. In light of this, Paris Banh Mi took upon the opportunity to capitalize on Pho's popularity. Notably, within the first few months of menu changes, Paris Banh Mi generated close to half a million dollars in revenue at the Destin location. Paris Banh Mi’s survivability stems from responsively embracing trends to keep customers engaged by prioritizing the masses' interests.

Admittedly, many of us are followers of trends. Whether that is fashion, lifestyle, or food choices. These components make up our adaptability toward an ever-changing world. It is evident that, over time, trends fade away and people’s tastebuds evolve. Nevertheless, the Pho craze is here to stay and has been for many centuries; it is just that Americans are now beginning to explore this renowned dish. Furthermore, Pho is fully customizable to one’s desired flavor. It comes in different variety of proteins and spices, such as vegetarian, chicken, beef, spicy, savory, or tangy. Thereby, Pho is a flexible product, which stimulates restaurants’ innovation in their food creation process, allowing them to adjust various ingredients to satisfy emerging palates. So, the next time you are reminded of "there's nothing to eat," look up FoodTok, it is at the touch of your fingertips.

Unquestionably, money is the leading motivator for numerous individuals, including employees and employers. However, building employee confidence goes beyond monetary values. In the demanding world of restaurants, team members are subjected to labor-intensive work, unpredictable customers, and a high-pressure environment. For that reason, mere competitive pay is not going to cut it. To instill confidence in employees as a business owner of Paris Banh Mi, I must lead by example. That is to demonstrate the attitude of trusting others to carry out their professional responsibility independently and show appreciation through the means of recognition and incentives. I can simply start by delegating opening or closing duties to baristas and line cooks without immediate supervision. Afterward, I would thank them for sufficiently prepping all the ingredients we needed to operate seamlessly.

Naturally, a specific recognition award or incentive program may not be everyone’s cup of tea. As one might expect, we all have different priorities. Thus, I will implement a survey system to collect data on the preferences of my employees, whether they would like to be recognized publicly or privately. Additionally, providing multiple incentive options for employees to select from. Doing so would cultivate a caring culture as each and every member’s needs and autonomy to choose are treated with gravity. This form of consideration creates opportunities for employees to have a say in business decision-making. In turn, reinforces their confidence and further contributes to employee empowerment. 

Returning to the recognition discourse, I plan to congratulate both long-term and short-term accomplishments. On a monthly basis, Paris Banh Mi will award one outstanding employee for their commitment toward excellence in regard to customer service. This will be based solely on customer feedback because who am I to judge? In all seriousness, I believe this award selection process is an efficient method to evaluate employees’ efforts without jeopardizing objectivity. As for the long-term, I would like to celebrate employees’ anniversary with Paris Banh Mi by expressing my gratitude for their years of dedication at the restaurant and promoting them to either a new role or wage. Incentives, on the other hand, employees will be offered paid time off, discounts, development opportunities, and bonuses during peak seasons.

Ultimately, implementing this plan is rather easier said than done. Time, money, and resources are at risk whenever it comes to changes. Nonetheless, workers are the backbone of every organization’s success. Without them, businesses will cease to exist. Therefore, building employee confidence with recognition and incentives is required in order to attract and retain talents necessary for prospering the functions of Paris Banh Mi. In the words of many self-proclaimed financial gurus on the Internet, the higher the risk, the higher the return. Under the empowerment context, those returns equate to employee fulfillment, which leads to customer satisfaction, then favorably results in profitable outcomes.

As someone who is in tune with true crime stories, it cannot be helped but to notice the patterns of illegal activities happening at hotels. From theft, substance use, to sexual assault, and even murder. These cases are often preventable if there are appropriate measures and protocols in place to ensure safety. The introduction of AI-driven technology has made the process of protecting guests more efficient than ever.

Take Henn-Na Hotel for example, a distinguished lodging company based in Japan known for its integration of facial recognition. This feature allows guests to access their rooms with registered faces, limiting the possibility of unauthorized individuals acquiring misplaced or stolen keycards. Subsequently, this also adds to the level of convenience and wellness, such as reducing check-in/check-out time and minimizing contact with high-touch surfaces. However, whenever it comes to technology, technical difficulties are bound to arise. Let’s say there is a power outage at the hotel. Will the rooms be unlocked automatically without the presence of the guests? Or will the rooms remain closed until staff are notified? 

Additionally, in China, InterContinental Hotels Group implemented AI-powered surveillance systems to elevate guests’ peace of mind. Its artificial intelligence is enabled to monitor the premises and alert staff of suspicious activities by utilizing facial recognition and analyzing collected data. With the assistance of AI, employing multiple security guards is no longer necessary. As a result, streamlining staff decreases operational expenses and overall optimizes the hotels’ profits.    

Nonetheless, like the world of showbiz or politics, every aspect is subjected to ethical implications because limitations are essential in a credible research. Down the line, AI will significantly affect the unemployment rate. Having said that, privacy risk is a prominent concern for many of us who are living in a 4.0 society. In the hands of a bad guy, an unsecured AI system can potentially lead to identity theft or the release of confidential information. Whether that is your license, social security, or a recording of you in a vulnerable state. Besides, hotels can collect personal data without obtaining explicit consent from guests.

Initially, the thought of AI appears to be revolutionary. Despite that fact, the glue that holds the hospitality industry together is service, specifically human interactions. Nothing is more authentic and influential than the connections built between people. On top of that, humans are extremely complex in nature. Therefore, no matter how developed AI is, it cannot accurately interpret the subtle hints of our behavior or attitude to determine the best accommodations. Tying this back to the topic of ensuring security and safety, a robotic concierge won’t be able to pick up on the fact that you are in danger by a quick side-eye or a hand signal. Comparatively, an attentive receptionist will immediately detect your uncomfortable expression and de-escalate the situation. All in all, artificial intelligence is a powerful tool for improving guest experience beyond human capabilities. However, relying on AI alone will inherently cause more harm than good.

Source: https://www.jellyfishtechnologies.com/artificial-intelligence-in-hospitality/

For many of us, the pandemic was a wake-up call. Not only in the virtue of mortality, but also in the realm of financial security. Those who have low-paying jobs came face to face with the reality that they could not survive solely from paycheck to paycheck. To kick things off, the average kitchen staff gets paid around $15 an hour. Resultantly, after accounting taxes, a full-time employee would take home less than $550 per week. I’m not sure about you, but that wage is not compatible with the cost of living here, in this touristy town. 

If you have ever taken an economic class, you would understand that raising wages is an absolute no-no. This change would ultimately give rise to inflation since the cost to produce goods and services also increases, which is happening right now as we speak. Luckily, our area is gradually going back to its pre-COVID state. Nonetheless, the labor shortage hasn’t budged an inch and continues to be on an upturn. Given the circumstances, my strategy to combat this employment issue through the means of monetary incentives.

Let’s be honest, we are all motivated by money to a certain degree. As a matter of fact, we would do anything for some extra cash. “Twenty dollars is twenty dollars,” am I right? So, how can my business, Paris Banh Mi, attract candidates without ramming its already narrow profit margin, one might ask? Well, the short and simple answer is sign-on bonuses. They are a one-time investment that generates worthwhile returns. Furthermore, this offer will assuredly set Paris Banh Mi apart from other restaurants that are also competing for employees in similar roles. 

In practice, this strategy is only a temporary solution because it does not guarantee employees’ commitment to Paris Banh Mi. For that reason, I will apply installments to the sign-on bonuses along with an employee retention agreement to ensure workers remain within the restaurant for an extended period. To further incentivize employees, I will utilize the system of tip pooling to provide both FOH and BOH staff additional earnings on top of their hourly rate. By doing so, it won’t cost the restaurant an arm and a leg to acclaim the status of a competitive employer in its field. Moreover, this is a fair and inclusive arrangement for every employee since Paris Banh Mi is mostly self-service and operates without servers. Consequentially, distributing tips evenly among staff will encourage team members to embrace equal responsibilities in satisfying customers’ needs and experiences. 

All in all, labor shortage is a prevalent crisis for many industries, especially hospitality. When Millenials were first starting to enter the workforce, they were met with the Great Recession. Adding insult to injury, they also had to witness the global disaster of COVID-19, which scared them straight into the stable life of 9 to 5. With that being said, the hospitality industry can confront the increasing labor shortage by compensating employees with incentives that are worth more than just making ends meet. Although sign-on bonuses and tip pooling may be small in proportion to resolving the labor shortage, they are mighty in addressing this issue for my restaurant. 

While raising hourly rates reaps greater benefits for the greatest amount of people, it ultimately serves as a challenge for many businesses, impacting Florida’s annual tourism revenue. With a minimum wage increase, Florida’s tourism businesses will experience higher labor costs, which potentially lead to raising prices for goods and services in order to cope with operational expenses. Consequently, diminishes Florida’s tourism competitiveness at face value. Sure, Florida has beautiful beaches, scenic landscapes, and Disney World. However, nothing beats the wild adventures Nevada, its competitor, has to offer. On top of that, this Silver State bears a lower minimum wage than Florida, by a dollar to be exact.  

Personally, if I had the money, I would opt for a getaway in Nevada. It is a better bank for my buck because I don’t have to extensively worry about the increase in prices with hotels, food, transportation, or entertainment. Besides, I get to test out my luck at the casinos. For that reason, raising the minimum wage will drive tourists elsewhere from Florida, thus, negatively affects its tourism revenue. I can’t tell you how many times I have seen people from out-of-state being shocked by our prices. Even myself included, I can’t fathom the fact that the Five Guys in Miramar Beach charges $5.89 for fries, which costs about 21.7% more for the same kind of fries you would find at the Las Vegas location.

Undeniably, tourism is the largest industry in Florida and is the main contributor to the state’s economic welfare. Therefore, it should be weighted considerably in regard to wage policymaking. Raising the minimum wage in Florida is long overdue for hospitality workers in the tourism sector. However, with the position of management and business owners in mind, a higher wage would trigger “gouging” prices, competitive disadvantages, layoffs, reduced work hours, and financial burdens. 

On a side note, if I were to think with my left brain, raising the minimum wage is necessary for the state’s economic development. It might be a bit cliché, but we can all resonate with the phrase “pressure creates diamonds.” More importantly, from one year to the next, the pay rate has always increased and never declined. Even so, tourism businesses continue to prosper regardless. Paris Banh Mi, in particular, has garnered success in navigating wage increases with cross-training and streamlining work processes. The restaurant still managed to pay every employee at least $15 an hour while maintaining labor costs 10% below the restaurant sector’s average. This year, based on the record-breaking tourism numbers in Florida, our state is projected to generate more revenue than the year prior as consumers inevitably inherit greater spending power with a higher minimum wage. 

Back in 1991, New Belgium Brewing Company first began operation in the basement of a humble Colorado home. Here, the idea of producing high-quality beer with Belgian yeast became a tangible reality, blending unique profiles of premium malts and hops. In the blink of an eye, the company grew like wildfire, serving craft beer to all 50 states of America. NBBC is well known for its demonstration of environmental stewardship. Thanks to its aspirations besides profitability, people get to enjoy alcohol with a side of conscious consumption. And I’m not talking about saving the turtles with flimsy, paper straws. That is just the bare minimum compared to New Belgium’s standards.

While Americans were busy sending tons of explosives into the sky, New Belgium took the initiative to offset its emissions by powering 100% of the company’s electricity with regenerative energy. From installing solar panels and wind turbine generators to recovering heat by directing thermal energy to different areas of the beer production process, thus earning itself the title of America’s first certified carbon-neutral beer. 

New Belgium Brewing Company works to not only make a positive impact on the environment, but also seeks to elevate the communities in which they operate. To give you the gist of its mission, the founders of NBBC are deeply engrained with the attitude of being environmentally concerned and socially responsible. Well, of course, some may argue that companies selling alcoholic beverages cannot be sustainable due to the nature of their products. However, before you could even sweat it, New Belgium had already educated and moderated consumers on beer intake by disclosing marketing information on the potential dangers associated with alcohol consumption, such as driving under the influence and substance abuse.

As if that weren’t enough, NBBC extracts methane from wastewater to lessen the burden on local water treatment facilities. New Belgium actively encourages employees to be part of the company’s sustainability efforts by providing them with bicycles to reduce air pollution. Additionally, the brewery reimburses employees for volunteer work, such as raising climate change awareness and supporting environmental protection organizations. With the intention of serving the environment, society, and government, New Belgium adopted several Guidelines and Acts to ensure the company is doing everything it can to protect Americans from health and environmental risks.

The company’s philosophy of environmental friendliness is wrapped up in its lightbulb moment of understanding the exchange of life—give and take. Without conserving the materials necessary to produce quality beers, they won’t be able to satisfy the future needs of beer enthusiasts. Inevitably, the business will cease to exist as natural resources become depleted. Because why would I scratch your back if you didn’t scratch mine? In all seriousness, as consumers grow conscious of their impact on the world, they shift to support businesses that incorporate higher social, ethical, and environmental standards like New Belgium Brewing Company. The use of green technologies and practices allows New Belgium to differentiate its products and gain a competitive advantage over other companies in the beverage market, which provides customers with buying incentives and beyond.

Fortunately, this time, curiosity did not kill the cat. I then soon became familiarized with the brand Glossier. There was something about the Glossier’s clean aesthetic that spoke to me. To no surprise, Glossier has a cult following of girls striving for the “no makeup, makeup look.” Which left me wondering when this desired image had become a thing. As I dove deeper into their social media posts, I was drawn to their feature of ordinary, everyday women. 

Unlike other makeup brands, Glossier embodies the idea of enhancing natural beauty rather than covering it up with a plethora of products. Their social media strategy is encapsulated in authenticity and approachability, embracing real people's beauty, not models from the New York Magazine. Through the promotion of user-generated content, Glossier opens doors for mass engagement. The brand positions itself mainly on YouTube and Instagram, highlighting people effortlessly sporting their products. These two platforms focus on younger generations of women, ranging from 16 to 34.

On YouTube, Glossier displays a collection of ‘Get Ready with Me” videos. Here, they collaborate with small content creators to offer the audience an inside look at the use of their beauty products. This dialed-back approach curates the nuances of relatability and personality, thus encouraging customers to share their Glossier experiences online as well. Additionally, Glossier enhances customer engagement by participating in the active gesture of reposting, liking, and commenting—fostering a playground for mutually enriching conversations. A simple “Hello, beautiful!” from Glossier could really have any girl fall to their knees. 

Similar to the wise words of Chef E, when you give customers the spotlight, they will become your unpaid ambassadors. The brand’s success is thanks to its social media strategy of not shoving products down customers’ throats. Instead, they let the Glossier persona work its magic by driving the mode of communication through different mediums, creating an influential digital community for makeup enthusiasts. By the looks of it, I believe Glossier is growing further than skin deep.

“What led to the creation of Hue in Bloom?" you may ask. Well, during last Summer, I had an opportunity to work at a floral shop. I was drawn to the beautiful flowers and the ambiance they exuded. Unfortunately, the store’s finances regularly find themselves in sticky situations amid off-seasons. This is typical for any businesses coasting on the Florida Panhandle since the area is in fluctuation with tourism. In light of this, plus my background in food and beverage, I betted on the idea of incorporating convenience goods, such as snacks and coffee into the floral shop. They are consumed and purchased more frequently than celebratory products like flowers. 

In the bustling streets of Miramar Beach and surrounding cities, you are more likely to find bears swimming in the ocean than niche business concepts. Therefore, Hue in Bloom seeks to fill in the lack of diversity by delivering a fusion of goods and services for locals and visitors to savor. And if you are looking for a spot to romanticize your mundane life, Hue in Bloom will shower you with enchanting floral arrays and intoxicating blends of Europe and Asia. This is the premier hotspot to take your loved ones on a nice time “abroad” without the hassle of traveling and budgeting. 

When speaking of Destin, we can all think of HarborWalk. Having said that, there’s nowhere better to stay than along the street of Harbor Boulevard. Upon a few minutes of research, I found a hotel with a reasonable price point for a family of four, 2 adults and 2 children. The said hotel, Inn on Destin Harbor, comes with the typical electronics and appliances. It is quite underwhelming if I have to say so myself. Luckily, the rooms I chose have an amazing harbor view. Additionally, the complimentary hotel services also include golf cart transportation, pool access, watersports (jet skis, kayaks), and a BBQ facility for guests to take advantage of. 

Just a couple of strides down the street, an entire condo with a view of the Marina is listed on Airbnb. Here, you basically get similar benefits as the Inn on Destin Harbor except golf carts and BBQ grills. However, there are a variety of amenities that you cannot simply find at an ordinary hotel. From recently renovated, multiple stylish bedrooms, fully-equipped kitchen, to unlimited roaming space. So, on that note, the price difference between Airbnb and the hotel is surprisingly drastic despite identical booking dates and number of guests. To keep it fair play, I “reserved” two rooms at the hotel with the same amount of beds as the one on Airbnb. Lodging at a hotel for 7 nights would cost visitors a whopping total of $3,456. In contrast, you would save over a thousand dollars by booking with AirBnB, even after the service and cleaning fees are added.

Simply put, Airbnb feels like home while being away from home. On the other hand, hotels offer consistency and convenience with a sprinkle of fancy recreational perks. As someone who always travels in groups, Airbnb provides a better budget- and family-friendly experience for vacationing. I don’t have to frugally rely on a hotel's itty bitty bar of soap to wash my body from head to toe. Furthermore, AirBnB hosts deliver unique sleeping arrangements that are worth remembering, such as an airstream cabin, fairy treehouse, or Victorian-inspired cottage. These seemingly strange accommodations are the ultimate getaway in my books. 

Although my passion was first initiated by food and beverage, I soon came to a realization that the hospitality industry has an unstable job market for fresh graduates. Nowadays, you need extensive experience for everything, even as a restaurant janitor. This is understandable since accidentally creating mustard gas by mixing different cleaning agents is not a silly joke. Having said that, I shifted my academic program to finance. The finance industry offers one of the highest-paying entry-level positions.

With a livable salary, I will be able to slowly but eventually support my future family-owned seafood market. In the meantime, I am looking to work part-time at a nearby seafood market to gain knowledge of internal processes, such as obtaining wholesalers and proper handling of seafood. 

I come from multiple generations of fishermen, so seafood has always been in my diet. Not to toot my own horns, but I can immediately tell if something is fresh or not. Most of the time, they have been previously frozen, which I found surprisingly odd especially when we live by the water. Although I may forever smell like fish, I am dedicated to offering high-quality seafood alongside with my dad’s expertise. Furthermore, we want to introduce people to a variety of seafood they are missing out on. One of which is escargots (snails)!