Phase One -- the first three levels of A Place of Hospitality are focused on activities that will
gradually help operators (and their staff) become comfortable with the idea that the more they give, the more
they'll get. Phase One focuses more on hospitable practices that will help member restaurants stand out from
Many enterprises demonstrate exceptional hospitality without really understanding the dynamic that causes that
feeling to exist. They know WHAT works but have never really thought much about WHY that is true. As a result,
they can lose their way when suddenly "the wheels come off" and their old practices no longer produce the results
they once did.
In my experience, gaining a deeper understanding of the "why" behind the "what" can enhance the
hospitality feeling, take most of the strain off daily operations and allow the culture of caring to outlive the
current leadership. That insight can be a powerful experience for those operators who want to expand their grasp of
what is possible.
The principles that make it possible for a restaurant to create a climate of true hospitality are introduced in a
half day workshop entitled "The Hospitality Factor: Searching For the Silver Bullet."
This program is offered through state restaurant associations and foodservice distributors from time to time. It is
also available to Gold Group members as a seven-part online course. Members can access the program 24/7 by logging
into the Online Learning System. Look under "All-Star Staff" on the Member Resources
Those who see the value in traveling this road can then go on to qualify to be certified as A Place of
Hospitality, starting at the One-Star level eventually progressing to the Six-Star level as they develop an
increasingly more hospitable orientation.
How to Become Certified