Here it comes. . . . . following a rude winter, here comes Spring!
Cherry blossoms, spring vegetables, warmer weather, daylight saving time with our days lasting longer and Easter being just around the corner – this is probably one of the most exciting seasons!
People get to work on their gardens, backyards. It is the time to plant.
It is also an exciting time for the food and beverage industry as restaurant Chefs get to launch their Spring menus and say bye-bye to the winter truffles, venison, wild mushrooms and instead welcome fresh new Spring dishes!
The Pastry Chefs get to work on their egg and chocolate displays as well.
In Las Vegas or the West Coast in general, we work on our pool program. It gets more and more complex every year and for some of us, as the pool season ends, we start working on the following season. It takes a lot of planning to be successful.
Pool business in Las Vegas represents millions of dollars.
The pool welcomes several thousands of guests a day that are looking for outdoor activities! Breakfast, lunch, light fare, ice cream, beverage, frozen cocktails, pitchers, bottle service, retail, spa. . . . . and the list goes on!
People end up spending more on their pool experience sometimes rather than on their room amenities.
Pool party is also the new phenomenon. Day life is replacing nightlife or competing hardly with it. The DJs are the new celebrities to attract masses. Top grossing clubs may gross in excess of $70 Million with gross margins being higher than we know of in the F&B industry.
On my end, I am planning to escape Las Vegas for a week.
DESTINATION… NAPA VALLEY!
My last visit to Napa was extraordinary. I felt for a minute being back home. All the vineyards surrounding us, the lifestyle of the locals, outdoor dining (during lunch) with wines at the table, SO MUCH FUN!
I think Napa is a country of its own!
During my last visit, Michael Mondavi took us to his vineyards. We tasted some fabulous wines and his signature M. (Fabulous by the way!)
We visited the wineries of Nickel & Nickel as well. Rubicon is one of my favorites too!
This time, I am heading to Napa to attend a Food and Beverage Summit hosted by Food Arts at The Culinary Institute of America.
I am definitely planning to visit the French Laundry for dinner, Bouchon Bakery and other fabulous spots.
I hope this season will be enjoyable for all. I wish everyone a Happy Easter and a wonderful Spring!