In restaurants, resorts and entertainment venues upgrading, modifying and changing food, restaurant and bar offerings comes with the territory. Our clients benefit from our customizable library of policies, procedures, best practices, menus, and training manuals for their emerging needs. Click on samples below.
Additionally, VHG is on the frontlines of the unwitting evolution of service industry standards and employee expectations as ongoing and conditional realities of delivering goods and services. At VHG we quickly learned to stop looking back, and start moving forward. Pre-2019 service expectations may existing in guest’s and customer’s eyes, however the operational delivery has changed permanently. The sooner an organization confronts this brutal fact, the sooner it can open up to approaches, styles and practices that consistently meet service requirements.
Contact us, we can help your team’s progress.