the importance of good room service

Service in the dining room must be a clear value proposition of the restaurant, which needs the same dedication as in the kitchen.

El Head of room at the Santceloni Restaurant in Madrid, Abel valverde and winner of the Best Room Director award during the 2008 National Gastronomy Awards, has published his first book, with the title Host, the importance of good room service.

It is a biographical manual that brings together the experience and professional experience of the Head of Room of a restaurant with 2 Michelin stars and that immerses us in the decisions and / or actions that every team must receive, during the tense flow of a food service and dinners.

The book is sponsored by the NH Hotel Group and published on the Planeta Gastro seal, and is now available in bookstores specialized in gastronomy and, of course, in Amazón

With this book, Abel Valverde wants to publicize all the tasks and tasks that a Head of Room performs, not limiting himself to the moment of service, highlighting the team and business management tasks that require training and maximum excellence so that everything fits inside the restaurant.

The book has the collaboration of prestigious professionals in the sector such as Joan Carles Ibáñez (Lasarte restaurant), Emilio Suero (Director of Food and Beverages at NH Hotel Group), Pere Monje (Vía Veneto restaurant), Carmelo Zalacaín (Zalacaín restaurant) or Diddier Fertilati (Quique Dacosta restaurant), among others.

How could it be otherwise, and in the figure of one of the best Room Managers in our country, the book has a part of the manual and guidelines to be exercised by the Room Manager of a hospitality establishment and the elements fundamentals of the service

The importance of good room service 

Much more than tables and chairs are the relevant factors in the dining room of a restaurant that we can unravel by reading the book, where the figure of the traditional maître d ‘rises to that of an indispensable figure in the leadership of people.

Throughout its pages, the reader of this manual of good practices will be able to see the important role that the dining room plays in a restaurant to ensure that the client completes their gastronomic experience together with the culinary tasting.

The figure of the Head of the Room is portrayed as a true connection between the kitchen and the diner, to achieve a successful ending in the relationship that every client values ​​between perception and reality.

We will be able to see how something not so “mentioned” as the Room, is truly important to guarantee the success of a good restaurant as far as the kitchen is concerned, becoming a true pairing.

There are many tasks and tasks to be carried out that a maitre d ‘has and we can compare them and see them reflected in the experiences of a professional who manages the distribution of shifts, the service cycles, the taking of the command, the contact with the client, the details , etc…