Sternberg Hospitality

Sternberg Hospitality is an independent organization specializing in restaurant management and consulting services.

Operating as usual

Sternberg Hospitality updated their address. 05/11/2021

Sternberg Hospitality updated their address.

Sternberg Hospitality updated their address.

What’s the Future of the Floor Sommelier Role? | SevenFifty Daily 05/11/2021

What’s the Future of the Floor Sommelier Role? | SevenFifty Daily

All true. Somms are an essential part of the fine dining experience but they need to bring the whole package - wine knowledge, business savvy, customer skills and an inherent sense of hospitality.

What’s the Future of the Floor Sommelier Role? | SevenFifty Daily Opportunity abounds in today’s current hiring frenzy, but restaurant operators are looking for wine pros with new skills who can take on hybrid responsibilities…

As his restaurants’ customers return, a Miami chef is missing a critical ingredient: Workers 05/10/2021

As his restaurants’ customers return, a Miami chef is missing a critical ingredient: Workers

While restaurateurs deal with the immediate need for team members, we, as an industry, need to address the bigger issue of re-creating trust that hospitalty is and will be a viable career.

As his restaurants’ customers return, a Miami chef is missing a critical ingredient: Workers A nationwide shortage of restaurant workers is emerging as one of defining quirks of the nation’s economic recovery from the pandemic.

Datassential: More than 10% of U.S. restaurants have closed permanently 03/30/2021

Datassential: More than 10% of U.S. restaurants have closed permanently

DC has suffered the highest percentage of restaurant closures

Datassential: More than 10% of U.S. restaurants have closed permanently The largest chains fared best, but independents did better than smaller multi-unit concepts

Ghost kitchens, delivery, family meals, curbside pickup: Will these bubbles burst, or just deflate? 03/14/2021

Ghost kitchens, delivery, family meals, curbside pickup: Will these bubbles burst, or just deflate?

Some thoughtful insights...

Ghost kitchens, delivery, family meals, curbside pickup: Will these bubbles burst, or just deflate? Nancy Kruse and Bret Thorn discuss the pandemic-era trends

Here’s how restaurants can survive the next three months of COVID-related shutdowns 01/29/2021

Here’s how restaurants can survive the next three months of COVID-related shutdowns

As an experienced consultant, it upsets me when non-restaurateurs write articles that claim to provide helpful advice for restaurateurs but only offer obvious, rote solutions that fall far short of the title's stated goal.

Here’s how restaurants can survive the next three months of COVID-related shutdowns Restrictions may be lifting slowly, but times are still tough. These resources will help operators make it through the first quarter

Why the post-pandemic era could be ‘the Roaring ’20s’ for restaurants 01/24/2021

Why the post-pandemic era could be ‘the Roaring ’20s’ for restaurants

Exactly what I've been telling my clients since April. However, restaurants still need to be able to get through the next 6-9 months and they need government assistance to do so.

Why the post-pandemic era could be ‘the Roaring ’20s’ for restaurants After a tough pandemic, the industry could face a strong decade as consumers return and companies build new locations.

nrn.com 12/26/2020

The year that was and the year to come: Nancy Kruse and Bret Thorn reflect on the state of the restaurant landscape

Brett Thorn’s comments on how the restaurant industry needs to rethink how we operate, are spot on. Take note!

nrn.com The experts praise the accomplishments of 2020 and hope for a kinder, gentler industry in the future

thecounter.org 12/16/2020

Photo essay: New rules push restaurants to the brink, with no end in sight | The Counter

Beautiful and sad photo essay on the state of restaurants. Features restaurants in NYC and LA but the story is the same throughout the country.
Saw Joe Manchin on the news this morning promising a relief package by Friday. Sure hope it includes lots of help for the hospitality industry.

thecounter.org This story is written by Karen Stabiner with additional reporting by Jesse Hirsch, plus photography and additional reporting from Samanta Helou Hernandez and Talia Moore. The pivots come so fast they’ve blurred into one extended, manic pirouette, as Los Angeles restaurants that just invested in o...

restaurantbusinessonline.com 10/05/2020

Five reasons to be bullish on restaurants’ future

This is TRUTH! We just need to help restaurants get to the other side of this thing. Congress needs to act!

restaurantbusinessonline.com Despite closures, bankruptcies and uncertainty, the industry has proven to be more resilient than expected, says RB’s The Bottom Line.

gleamnetwork.net 08/03/2020

GLEAM Network

I am very proud to share that I have been accepted as a Mentor in the Gleam Network, a non-profit, volunteer network whose purpose is to enhance the leadership of and provide mentorship to the underserved community in the restaurant and foodservice industry. Thanks to Sanjiv Razdan for founding the organization.
If you or people you know can contribute as a Mentor or would benefit as a Mentee, please view the information on the link below.

gleamnetwork.net GLEAM Global Leadership Enhancement & Mentorship NetworkWe are a non-profit, volunteer network whose purpose is to enhance the leadership of and provide mentorship to the underserved community in the restaurant and foodservice industry.We believe that everyone willing to learn and grow deserves the....

culinaryagents.com 07/01/2020

The Covid-19 Pandemic's Impact on Hospitality Talent | Culinary Agents

Thanks to Winston Lord, Chief Evangelist at OpenTable and the rest of OpenTable team, I was privileged to moderate another virtual roundtable last week. This one centered around recruiting and hiring as our restaurant community relaunches their businesses while COVID still dominates how we operate.

We had an all-star cast of top US based operators including several with international operations. We also had the good fortune to be joined by Alice Cheng, founder and CEO of Culinary Agents (https://culinaryagents.com), who brought great information and a broad, national perspective to the conversation. (Take a look at the post on my Sternberg Hospitality page regarding the Culinary Agent survey results https://www.facebook.com/SternbergHospitality/posts/4297985426880084.)

Our goal was to share and identify the best practices that are enabling a positive outlook on coming back to work as well as discuss some of the issues that have come up so that we might offer some ideas on how to solve the problems that the COVID pandemic has created.

Key takeaways –
• Trust and transparency were/are vital. “Over”- communication regarding opening, health precautions, expected work hours and just general checking in, made the difference with the confidence of team members on coming back to work.
o One company held regular “town hall” zoom meetings with their entire team to keep everyone updated and provide team members the opportunity to share concerns
• A few restaurateurs offered a variety of on-line training courses (e.g. wine education, conversations with chefs about products and preparation methods, sanitation procedures) to keep staff engaged during layoff or furlough.
• Participants in the call emphasized that benefits were really important to employees and how that is a departure from previous attitudes.
• While the participants in the roundtable were a Hall of Fame of the best employment practices in the industry, there was significant anecdotal evidence that poor employers were having a harder time with rehiring/recruiting than those that employees had trust in.
• Big issue without resolution – commissioned sales people. Banquet and Private Dining, which was such a strong contributor towards profitability, is an unknown at this point.
• Most of the participants had done their best to keep salaried management and staff employed by assigning new responsibilities, such as working take-out orders and arranging delivery. Most managers jumped in with a “whatever it takes”. A few (one large employer pinned it at 8%) declined to do such work or had health safety concerns and chose to leave their positions.
• Most assigned one manager the new role of “Safety and Sanitation Manager” in each store in addition to other duties.
• Safety protocols and enforcement of same were essential to make team members feel good about coming back to work.
• All were looking at or had already restructured tip pools or tip-out procedures to incorporate a better sense of teamwork and fairness as they brought team members back to work.
o One operator with 30+ high-end restaurants said that since re-opening, his team’s tip average has soared to almost 35% (from around 22% previously.)

In the Culinary Agents survey, the indication was that 92% of the workforce intended to stay in the industry, citing passion as the single most important reason for staying. Interestingly, 21% said that career growth was their compelling reason for staying in the restaurant business.

I need to also stress how much all these operators continue to do to for their communities. A couple were working with World Central Kitchen in preparing and providing meals, some were making box meals for their employees and families, and several were offering food for a variety of community efforts. As always, my fellow restaurateurs amaze me with their “give first” mentality. In the midst of a huge downturn in the own financial prospects, they never stop thinking about the needs of others.

Another great session and some terrific learning.

culinaryagents.com Since the start of restaurant shutdowns (as a result of Covid-19), there has been a spotlight on the business side of the hospitality industry. In hopes of...

restaurantbusinessonline.com 06/22/2020

Court ruling could foster rent relief for more COVID-stung restaurants

restaurantbusinessonline.com The judge's action in a Chapter 11 bankruptcy case is believed to be among the first uses of a common legal concept as leverage against

fsrmagazine.com 06/02/2020

US Foods Giving Away Reopening Kits to Independent Restaurants | FSR magazine

fsrmagazine.com US Foods Holding Corp. announced it is giving away free reopening kits to qualifying independent restaurant owners to help support restaurant reopening efforts in communities across the U.S. The reopening kits provide independent restaurant operators with must-have supplies such as masks and safety....

05/29/2020

cw-gbl-gws-prod.azureedge.net

Excellent analysis of food halls post-Covid

cw-gbl-gws-prod.azureedge.net

latimes.com 05/16/2020

Column: Our restaurants are failing. Why should food delivery apps thrive?

latimes.com While our restaurants suffer, delivery apps are posting record numbers. (With apologies to Jimmy McMillan.)

05/12/2020

Eater PDX

The changes they’ll make to their businesses, the money they’ll need to scrounge to make it work, and what they’re taking into the next phase of life in the restaurant industry

04/25/2020

IRC

This is truth!

forbes.com 04/12/2020

No Seat At The Table For Restaurants: CARES Act Leaves Hospitality Industry Hanging

Exactly!

forbes.com The national economy will not recover if the restaurant and nightlife industry is not at the core of the recovery. We urge our elected leaders to enact our recommendations immediately.

restaurant-hospitality.com 03/27/2020

Here’s what the $2 trillion economic stimulus plan does for restaurants

Everything helps but still need more!

restaurant-hospitality.com House passes massive legislative package and sends it to the President for signature

la.eater.com 03/26/2020

Cheesecake Factory tells landlords it won’t be able to pay rents on April 1

Restaurateurs - if it works for Cheesecake, it ought to work for you!
https://la-eater-com.cdn.ampproject.org/c/s/la.eater.com/platform/amp/2020/3/25/21194144/cheesecake-factory-rent-strike-chain-restaurant

la.eater.com The chain restaurant says closed dining rooms and "extraordinary events" are the reason for not paying rents

03/26/2020

Sternberg Hospitality

From David Smelson - Quote of the day for #hospitalityindustry “They’re not easy cases,” he said. “[But] the worst thing a restaurant owner can do is take the word of their insurance broker that they have no claim. The second worst thing they can do is take the word of the insurance company that they have no claim.” #rescueourrestaurants
https://www.restaurantbusinessonline.com/operations/restaurants-get-no-relief-business-interruption-insurance?fbclid=IwAR1icV-PbWFFZ5hkRuwTsT-gLP5aKSWIzrZOIb-ZxVFSPY2Td7kkPw1Vd9w

restaurantbusinessonline.com 03/26/2020

Restaurants get no relief from business interruption insurance

From David Smelson - Quote of the day for #hospitalityindustry “They’re not easy cases,” he said. “[But] the worst thing a restaurant owner can do is take the word of their insurance broker that they have no claim. The second worst thing they can do is take the word of the insurance company that they have no claim.” #rescueourrestaurants
https://www.restaurantbusinessonline.com/operations/restaurants-get-no-relief-business-interruption-insurance?fbclid=IwAR1icV-PbWFFZ5hkRuwTsT-gLP5aKSWIzrZOIb-ZxVFSPY2Td7kkPw1Vd9w

restaurantbusinessonline.com Operators report frustration as their claims are denied during the coronavirus crisis.

ramw.org 03/17/2020

IMPORTANT UPDATES on Employer Relief and Employee Benefits 3/17 | Restaurant Association of Metropolitan Washington

ramw.org Dear Restaurant Community, We have a few important updates to share with you based on what was passed by the DC City Council and recommendations from Virginia Governor Ralph Northam today. We are also sharing what is a work in progress and happening on the Federal level. This is a long email, but in...

03/10/2020

Eater

I’d like to think that this is a result of a more discerning dining public.

Shows like Iron Chef and Top Chef trained diners to shower adulation upon chefs. But power of star chefs is waning

ny.eater.com 01/27/2020

Meet the Power Brokers Who Make New York’s Biggest Restaurant Deals Happen

I'm often asked what I do as a consultant - It's all of this and a lot of other things too.

https://ny.eater.com/2020/1/13/21030320/restaurant-consultants-nyc-elliot-group-steven-kamali

ny.eater.com From multi-million dollar dealmaking to recruiting candidates for the food world’s top jobs, this is the world of NYC’s top restaurant consultants

dc.eater.com 11/06/2017

Look Inside Downtown’s New Two-Story Steakhouse

And more good stuff about the Rare opening! https://dc.eater.com/2017/11/6/16612908/rare-steak-and-seafood-open

dc.eater.com Midwest chain Rare Steak and Seafood debuts November 6

washingtonian.com 11/03/2017

Forget Power Dining: DC's Newest Downtown Steakhouse Is "Midwest Friendly"

Thrilled to announce the opening of Rare in DC. Opens tomorrow night! Come check it out. https://www.washingtonian.com/2017/10/31/rare-steak-and-seafood-is-the-newest-steakhouse-in-downtown-dc/

washingtonian.com Rare Steak and Seafood will serve tableside Caesar salads and bananas foster.

07/21/2017

Bon Appétit Magazine

Great butchering video! Very informative.

Jason Yang, butcher at Fleishers Craft Butchery, walks us through every cut of meat that comes from the loin.

LEARN MORE: http://bonap.it/vgaflWG

washingtonian.com 07/20/2017

Chef Liam LaCivita Closes Bar Civita to Head Up Via Umbria

What do you do when one of your favorite chefs teams up with one of your favorite clients? Congratulate everyone!

Best wishes to Chef Liam LaCivita, Suzy and Bill Menard and all the Via Umbria team!
https://www.washingtonian.com/2017/07/17/chef-liam-lacivita-closes-bar-civita-to-head-up-georgetown-via-umbria/?utm_source=Via+Umbria+Web+Master+List&utm_campaign=a3dfa7dd08-DC+Burger+Week+2017&utm_medium=email&utm_term=0_5d385b623a-a3dfa7dd08-347024717

washingtonian.com New Italian breakfast sandwiches and pastas for Georgetown.

washingtonpost.com 07/03/2017

Another restaurant closes. That doesn’t mean the industry is headed for a crash.

Great article. What people should understand is that restaurants have a life-cycle. Sixty years ago or so, the largest restaurant company in the world was Howard Johnson's. Now, one restaurant still exists.

Restaurant success is not just about the food, the decor, the service or the pricing but rather all those elements brought together in a cohesive manner. Finally, before everyone lays blame on landlords, my self-invented axiom is "Restaurants don't go broke paying rent. They go broke paying rent in the wrong location."

washingtonpost.com Competition seems tougher than ever, but don’t call what’s happening a ‘bubble,’ or believe it when you read it.

theatlantic.com 06/22/2017

The Golden Age of Restaurants Is Stranger Than It Seems

Great info and insights -
https://www.theatlantic.com/business/archive/2017/06/its-the-golden-age-of-restaurants-in-america/530955/

theatlantic.com The quality and variety of food in the U.S. has never been better. The business seems to be struggling. What’s really going on?

04/26/2017

Ok Hospitality friends - Looking to fill two great opportunities –

Immediate opportunity is for GM of the Restaurant and Lounge of a hi-end, boutique hotel. F&B facilities are about to undergo renovation (Restaurant first, then Lounge and Patio).GM will need to manage the process while continuing to provide F&B services to hotel guests and to the neighborhood regulars. Six- figure starting salary plus great bonuses and benefits. Requires exceptional organizational skills, the ability to coach and strong leadership qualities.

Opportunity coming on board in a month or two is as Managing Director of first-class, restaurant with an upscale tavern and oyster bar on the first floor, fine dining steakhouse on the 2nd floor, and a catering facility with the capacity of up to 350 sit-downs on the rooftop. The restaurant is opening late summer/early fall. Six-figure starting salary plus exceptional bonus opportunity based on performance and good benefits. Must have strong leadership qualities, experience in hi-volume, fine dining restaurants, superb hospitality talent, and personnel management abilities.

PM me for more info if interested or send me an email at [email protected]

nrn.com 03/25/2017

The shift is where the game is played

This is exactly right!
http://www.nrn.com/workforce/shift-where-game-played

nrn.com Find out how to prepare your team for a knockout shift

Hospitality Consulting and Restaurant Development

Creative solutions for unique businesses

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Great Falls, VA
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