Richard Garcia has held many roles over his career. A distinguished member of the US Marine Corps. Star chef. And now, Senior Vice President of Food and Beverage at Remington Hotels.
One thing he’s passionate about? Never cutting corners on providing a great guest experience.
“Too many in the industry are still using staff shortages and supply chain issues as an excuse to provide subpar service. That’s not something Remington is doing and we will never do. Instead, we will make changes elsewhere, such as streamlining our menus to ensure the staff we do have can execute them properly. I’d much rather do that than take away from the guest experience.”
The payoff for providing a superior experience is higher than it’s ever been, he told me.
“When you provide a great guest experience, you earn the loyalty of your guests, you turn loyal guests into advocates, which in turn improves the profitability of your business.”
What changes do you need to make to provide your guests with great service - despite challenges you may be facing?
