The League of Kitchens is a UN of cooking, teaching international cuisine.


“We’re hiring people who have a deep knowledge of their culinary tradition, and who are warm hosts and willing to host groups of Americans in their homes.”-Lisa Gross founder of League of Kitchens.

This article is about a new culinary start up program founded by artist Lisa Gross who missed out on learning to make her Korean grandmother’s food. So, with this yearning she decided to hire a Korean grandmother to teach her how to cook especially recipes that you will not find in a restaurant. Gross, came up with the concept of finding grandmothers of various nations and hiring them to teach cooking classes to those who are interested. More and more people are shying away from standard cooking schools that teach just the basics. People want to experience other cultures through food and word. Last month our Asian Executive chef hosted Asia night and went into great detail the history of Asian cuisine and did a show and tell of the major ingredients being used that night. Out of all the nights I have interned, this is the night where students were the most involved and thoroughly enjoyed making maki rolls and such.

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Hotel Industry Terms to Know

I would like to share some information here. Hopefully what I share with you here would be helpful to you now or in the future.
This list of terms is meant to be an ongoing resource within the ever-changing hotel industry. This list includes, but is not limited to, terms related to STR, which is Hotel News Now’s parent company, and STR Global, a sister company of Hotel News Now.

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During my internship with NOHO Group of Companies in the accounting departments I interacted with the Accounts payable Manager and the assistant, the Staff payroll manager, the Finance manager, and the Human Resource Director. The Chief Financial Officer is the one in charge and oversees all the operations in the accounting department, and he in turn reports to the owners. All the line managers report to the CFO.

Below is a summary of what they do on day to day basis and any other duty they may be delegated.



New Vendors Approval

W-9 is not optional get all new vendors to complete a W-9 form

Dictate that our payment policy is 30 days credit terms for all purchases.

Where applicable, complete all credit application to reflect the foregoing.

Differentiating Accounts Payable Documents:

An Invoice: The only document against which a check should be cut, and is considered final.

Other accounts payable related documents are as follows (Not used for final payments):

Check Request for partial payments and deposits,



Debit Memo

Credit Memo

Packing Slips

Work Orders

Petty Cash Vouchers\ Expense Reimbursements and

Vendors’ Statements

Log all Invoices in the correct category as follows:

  1. Food.
  2. Beverage (beer, liquor, and wine).
  3. Other non- food and beverage goods.

Follow up with the vendors if there are errors in the invoices.

Handle all COD (cash on delivery) requests.

Petty cash and expenses reimbursment.



Visit all NoHo Hospitality restaurants on daily basis as follows, as follows, between the hours of 10:30 am and12:00 noon

(i)   Bar Primi:          located at 325 Bowery Street

(ii)  Joe’s Pub:          located at 475 Lafayette street

(iii) Lafayette:          located downstairs the NoHo offices (380 Lafayette street)

(iv) Little Park:         located at 85 W Broadway,

(v)  Locanda Verde:  located at 377 Greenwich St,

(vi) The Dutch:         located at 131 Sullivan St, New York, NY 10012

Drop off: inter-company envelopes from HR, events folders, invoices needing manager approval

Pick up: invoices, intercompany envelopes for HR, completed events folders, completed reimbursement forms, expense reports, credit card details, mail, deposit slips (Brinks as well as bank slips), Open Table checks, and any checks that must be deposited.


Once all items are brought to the office all intercompany envelops labeled HR should be given to the HR Director, all envelops labeled Payroll should be given to the Payroll Processer, all envelops labeled Events should be given to the Events Director, all invoices and credit card receipts that are received should be given to the Accounts Supervisor. The Staff Accountant should be given brinks safe receipts and bank deposit slips from the restaurants as well as tax exemption forms, intercompany and Lafayette wholesale check deposit slips should be given to the Finance Manager as well as OpenTable checks received from the restaurants.


Distribute (deliver) to each restaurant, the employees’ paychecks, executives’ petty cash and reimbursement checks

Filing of Invoices:

-Invoices are filed according to status; paid and unpaid

-Unpaid: all invoices that are entered into Quickbooks, unpaid, and ready to be filed are located on top of the filing cabinet in the accounting office.

-These invoices should be filed in the proper cabinets inside of the accounting office

-The cabinets are labeled according to restaurant and type of invoice

“Liquor” and “Food & Non-Food”

-Paid: all invoices that are paid and ready to be filed are located in the baskets below the check printer in the accounting office. Each basket is labeled with the restaurants’ name

-These invoices should be filed in the proper cabinets in the filing room

-Each restaurant has its own set of cabinets

Storing of Credit Card Details:

-Inside of the credit card details envelope there should only be credit card details

-Date of transaction as well as restaurant name must be on every manila envelope containing credit card details

-Each envelope must be separated by restaurant, folded and wrapped with a rubber band, then placed in a storage box in order of date

-Once a storage box is full the box must be labeled with the restaurant name as well as the range of dates of the credit card details that the box contains, and always include the year.




The purpose of payroll is to document the proper procedures for processing wages and renumenaration for the restaurants under NoHo Hospitality Group.


Payroll: The term payroll generally refers to the process of identifying employees, calculating the pay and payroll taxes, recording the payroll transactions, making the payments, and completing required federal and state payroll tax forms.

Scheduling: Using predefined rules to automatically optimize the schedule and use of resources to manage the administration of past and future working times.

Workforce Management: Assigning the right employees with the right skills to the right job at the right time.

Labor Forecast. Process of projecting labor needs and the effects they’ll have on a business being aware of any spikes or declines in sales that affect your labor needs in order to plan budgets based on your future staffing levels.

Check request. Form used to request a payment by check to a company or individual for goods purchased or services rendered.

The manager is responsible for preparing of Executives Payroll.

Gift Card Handling

Intercompany Billing

Events Billing



Income Audit

DSR (Daily Sales Revenue) Entry

Ensure all sales match the appropriate revenue center (RVC)

Look for placement of such charges as Admin Fee, Operational Fee, and events related postings

Confirm taxes and fees related to tips and credit cards

Compare sales\payments

Verify payments received match sales

Double check any house account closures and event payments


Allowances must have been notified to Accounting and an email with the appropriate documents (previous charge and authorization form filled out/signed)


End of Day.

At the end of each shift and again at the end of the day each server/cashier must turn in to their manager on duty (MOD) their bundle of credit card (CC) slips wrapped together by their closing printout from Micros as well as any cash/checks received during their shift equaling the amount due from their Micros report

All CC slips are combined by the MOD and wrapped together again by the entire property’s closing printout from Micros and then placed in a manila envelope to be picked up by the Accounting office daily

At approximately 7a – 8a each morning a software program (Avero)  automatically poll the data from Micros on each property’s Micros server and upload it to the Avero website for viewing.

Sales Entry

Enter DSR in QuickBooks (QB)

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The Challenges of South African Wine in the UK

I know this article is based in UK but it is also relevant to the U.S. It talks about the challenges S.A wine faces. How people more often then not turn the nose up at it. I find a lot of people say to me. “Where is your French wine?” To which I happily respond to Miss, you are in a South African wine bar. to which they question South Africa makes wine? It goes to show how the market for S.A wine is not quite that large yet. Which often leads to higher prices on the wine. However the people who do not know about more often then not end up falling in love with it. They realize that the Chenin Blancs from here can rival the Chenins from Loire…. Okay to a degree.

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Putting on the Ritz in the Kitchen

The Ritz Carlton in Sarasota, Florida, a stunning, 266-room luxury property.  It featured a traditional dining establishment. Catering primarily to in-house guests, the restaurant’s premium pricing rendered it primarily as ‘special occasion only’ space for locals. Jack Dusty has great seafood and it is a fun concept. I like their idea of creating an environment that was locally focused, fun and welcoming. Also, the Ritz Carlton team designed menus with courier-esque fonts that look like they were produced on a manual typewriter with old-style wood-block illustrations. In addition, menu items are anything but orthodox and always with an interesting twist and has a simple food presentation. The fact is that attracting more community members, change an attitude and performance can improve overall revenue in the hotel’s luxury restaurant. 

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Hotel’s Website into a Powerful Business Tool

Photos, rooms and amenities description on the hotel’s website and the location represent the emotional side, responsible for almost 60% of traveler decision. There are 7 tips that will help turn the hotel website into a powerful sales tool. They are content is king, take care of your band, important things first, design for all devices, an image is worth a thousand bookings, encourage the action, and trust your partners. Specifically, I really agree with the tip number 5. I usually visit a hotel website first for hotel information before booking.  Those professional, high quality and beautiful photos in the website homepage are always the first thing capture my attention. Sometime is just because one of a beautiful photo from the hotel website is attractive, I am willing to use my precious time exploring a website. However, hotel website should constantly updated and need to pay attention to those photos. In my opinion, those website photos can look better than they are really look like after using Photoshop or photos that are taken with special lenses that make the space look larger than they really are. Internet is an easy search tool.  It is important that hotel websites be honest with all people.Hotels must be truthful and use  right marketing materials and photos.

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Industry Research


Works cited:
Ogle, Alfred. “Making Sense of the Hotel Guestroom.” Journal of Retail & Leisure Property 8.3 (2009): 159-72. Web. 25 July 2015.

This paper explores the significance of a hotel room and its influence to the overall “guestroom experience” which results to guest satisfaction and brand loyalty. How hoteliers may use this to their benefit, including the marketing of their product to an all the more demanding clientele. It is well known that the rooms division department is the main source of income for hotels. The main factors that guests look at in rooms is the sense of cleanliness and hygiene. Smell is on the top of the list as well as what they see upon entering the room like windows with view and design. Noise is the second most reported complaint by patrons whether it comes from the hotel or outside.

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Industry Research


Works cited:
Mest, C. Elliott. “Housekeeping Needs WORKFLOW.” Hotel Management (21582122) 229.13 (2014): 26. Web. 25 July 2015.

Proper and thoroughly organizing all details of your work is very important. In the housekeeping department this is an essential requirement in order to assure effective seamless housekeeping services to your patrons.
Restocking and providing your team with all the essentials needed to clean and service rooms in a timely manner is very important due to the characteristics of the task. Pillows, blankets, duvets, linens of all sizes, towels sets, shampoo, conditioner, body lotion, soap, glassware, paper, hangers, robes, mats, water bottles, magazines and newspapers, pens, pads, envelopes, wiping cloths, ashtrays, maps, brochures. The list seems endless when you first encounter all the items and details needed to set a room. Don’t forget a whole bunch of things a housekeeper needs to carry with her/him for cleaning tools and products.
This article talks about how important it is to organize your department’s workflow and the costs related with it. Traditionally hotels have small closets ever two-three floors and housekeepers have to carry big carts with all the essentials needed to set their rooms and carry their personal cleaning kit. By having enough closet space in each floor and providing the manpower and time to restock every evening all floors you can provide faster and better service to your guests. The old fashion carts used are a safety hazard and create chaos on the floors and elevators. New space saving technology is introduced every day and easy rollaway luggage bags can be used to carry cleaning products as well. Also blocking rooms close together when availability permits can reduce traveling times and elevator clutter.

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Industry Research


Works Cited
Jones, Peter, and Abhijeet Siag. “A Re-examination of the Factors That Influence Productivity in Hotels: A Study of the Housekeeping Function.” Tourism & Hospitality Research 9.3 (2009): 224-34. Web. 25 July 2015.

This research examines the issues of productivity in hotels and what the main factors that affect them. The paper examines a widely agreed industry assumption that productivity in hotels are mainly determined by factors that are not in control of the manager. One year’s data from a chain of 45 hotels is used and analyzed from its labor scheduling system that records every hour worked by every employee and can be used to identify specific performance measures and as point of reference of working habits. The study concludes that there is no major difference in productivity levels according to size, location, demand variability or age of the hotel, thus challenging the evidence from some prior studies. It concludes that managers have much more control over productivity performance than previously thought. I liked reading this academic journal because we continuously talk about working conditions and context and how important it is to work in a reputable and well-structured company that provides benefits and incentives. But I’ve experienced again and again in my career that its people who make the difference. You can go and work in a luxury hotel or fancy fine dining restaurant that provides prestige and WOW when you tell to others: “I work at the Carlyle hotel” or “I work for Daniel Boulud” or “The Four Seasons Restaurant” Your productivity is directly related with your career advancement, whether a GM or waiter. As a manager you have to provide a feeling of security and acceptance to your employees and provide constructive guidance in order to get the best out of your team. As an employee you have to select a working environment not only by means of payment or company reputation, but also as an environment that will help you succeed you goals, grow as a professional and individual.

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Industry Research

June 11, 2015 at 1:50 pm

In this great article we see how technology is getting more and more integrated in the hotel industry. Samsung is providing their products to enhance the guest experience while strengthening the brand. 60 foot wall screen entrance and smart TV in every room that interfaces with the hotel’s departments showcasing menus, daily events, specials in the restaurants, and concierge services.
What most interested me was the self-check in tablets at the lobby and especially since I’ve been helping at the house keeping department at The Carlyle the fact that each member of the department has a tablet in hand which allows real-time updates on room status and special guest requests. These past weeks I’ve experienced first-hand the struggles and running up and down the floors to inform the Front Desk at 12pm which rooms are vacant and which room attendant finished or needs help to get finished faster in order to accommodate and early check in.

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