"Rediscovering the Lost Art of Great Service."
Generously hosted by Arlene Shuler, President and CEO, New York City Center
"Rediscovering the Lost Art of Great Service."
Time: 6 to 8:00 p.m.
Location: New York City Center
Main Theater Entrance
North side of West 55th Street between 6th & 7th Avenues
Registration in Main Lobby: 6:00 p.m.
Presentation in Theater Mezzanine: 6:30 - 7:30 p.m.
Optional tour of stage and theater following presentation
Reception, Tasting & Networking: 7:30 pm
Speaker: Eric Weiss, President, Service Arts Inc
Join Eric Weiss at The New York City Center for an evening of insights into the complexities of top-flight service delivery in the hospitality industry. Eric is a recognized expert in the field of service training in the restaurant, hotel and food and beverage industries. In 2004 Eric founded Tourjeté the ultimate in luxury, personal air travel combined with rich experiences and outstanding gastronomy. Currently he is consulting with the Emerson Inn and Spa in Mt. Tremper, NY, which was Condé Nast Johansens Winner of The Most Outstanding Inn in 2004.
The presentation will take a sometimes-irreverent look at the art of service. Although focused in his areas of personal expertise, this topic concerns us all on a day-to-day basis in the businesses, which we own and operate. Eric will focus on service differentiators, which enable establishments to rise above the ordinary and become invariably excellent.
About the Speaker:
Eric Weiss started his culinary career at the age of 17 apprenticing aboard the S.S.United States in both the kitchen and the dining room. After graduating from Boston University, he lived in France for the next 7 years, started his own company, Safaris International and worked with chefs Michel Oliver and Pierre Vedel. In 1978 he returned to the U.S. and began the curriculum at the Culinary Institute of America where he was later selected in 1979 by Roger Verge to be the first American, full-time kitchen apprentice at French, three star restaurant. A year later, he returned to the United States to complete the program at the CIA and was hired as a double fellowship in dining room instruction.
In 1985, Weiss was hired by Seagram Chateau & Estate Wines to represent a portfolio including Chateau Lafite Rothschild, Chateau Haut Brion and Chateau Petrus to an exclusive restaurant and hotel clientele in Manhattan. He continued there for the next twelve years. Concommitantly, Mr. Weiss was sommelier at the "21" Club in New York.
His consulting company, Service Arts, Inc. was founded in 1994 and began a s a series of service workshops designed for the hospitality industry. After an article in The New York Times in August of 1995, Mr. Weiss was interviewed by Katie Couric on the Today Show, Good Morning America and featured in The London Times for his work. He completed a six-month term as Service Expert on CNN's Financial Network presenting such themes as, "How to get good service from a doctor, car mechanic or travel agent."
American Express, Goldman Sachs, The Culinary Institute, American Airlines and independent restaurants have sponsored Weiss' workshops in San Francisco, Chicago, New Orleans, Atlanta and New York. In 1996 Mr. Weiss acted as special consultant for the New York Public Library's Centennial, The Night of 100 Dinners and hosted one of the dinners with Chef Roger Verge. In November of 1997 Weiss created and organized La Fete de la Casserole, where twelve bistros in New York City participated in a month long festival promoting the flavors and comfort of casserole cookery. The event was featured in The New York Times, and on ABC television.
In 1998, Weiss was asked by William Grimes, New York Times restaurant critic, to accompany him on a dining expedition in New York and provide him with the necessary information for a major article on service. That same year, he assisted legendary restaurateur, Harry Poulakakos in the opening of Bayard's, a fine dining restaurant located in an historic landmark mansion in New York as well as opening the new Rosa Mexicano at Lincoln Center.
In addition to revising the wine and service programs for Clubcorp locations In Los Angeles, Dallas, Austin, Houston and Orlando, he has consulted for the Royal Caribbean Cruise Lines, the Castle Hill Inn and Resort and The Chanler Hotel, both in Newport, RI, The Windsor Court Hotel in New Orleans (voted the best hotel in the world, 1998 by Conde Nast Traveler) as well as The U.S. Naval Academy at Annapolis. In the first quarter of 2003, Mr. Weiss executed a three- month service improvement program at The West Point Military Academy, which was featured in an extensive article in February's New York Times.
TESTIMONIALS AND EVALUATIONS
"Eric Weiss and his Good Service Workshop really help us realize what we have to do- train our staffs better to give good service and keep our customers coming back to us."
Thomas Keller, Chef/Owner, The French Laundry
"A must for food service professionals."
Jean-Georges Vongerichten, Chef/Owner, Jean-Georges
"New York gourmet guru, Eric Weiss has hit on the idea of a series of dinner/workshops devoted to what he calls the Art of Being Served."
The London Times
"...a short but indispensable course for restaurateurs that is as much support group as management seminar."
Daniel Young, Food Arts Magazine
"Eric has initiated a new playing field that can only enhance our business. His workshops provide the means to remove barriers that divide restaurants and their patrons."
Gray Kunz, Executive Chef, L'Espinasse
"Eric Weiss has done our business a great service. The Art of Restaurant Service is dynamic, well-conceived and very pertinent to everyone in the hospitality industry."
Daniel Boulud, Chef/Owner, Restaurant Daniel
"Anyone who can lead a service workshop where the eyes of 35 hardened restaurateurs fill with tears, surely has a winner on his hands."
Gary Danko, Chef/Owner, Gary Dankor Restaurant
"Weiss works the service group like a food-obsessed Phil Donahue, describing problematic restaurant scenarios and working out possible solutions."
Worth Magazine
"Simply outstanding... Very impressive presentation, good flow of information, loved the creative suggestions to critical problems.... This was the best prepared and most informative session I have attended...Interactive, fun, positive."
The First Annual Food and Beverage Forum Cruise aboard the M.V. Oriana
"We've managed to iron out a number of problems here at the restaurant, thanks in part to you. I hope all is well and you continue to touch people. It's your mission."
John Besh, Executive Chef/Partner, Restaurant August