We hope that you found the conference and contest super inspirational – the whole event was designed with hustle in mind – every touchpoint, every message, every food and drink moment and every tune was chosen to demonstrate the art of the possible and show you how to go from good to great because Hilton’s mission is to be the best.

So now it’s time to hustle and we have curated some content to assist you in your mission to create the best food and drink possible to create the World’s Best Stay.

Firstly, we would love for you to host your own mini conference in your hotel if possible so that you can share what you have learned with your teams firsthand. On this website you have all the content from A World of Taste Powered By Purpose and here is template for a one day conference agenda to help you on your way!

HOST YOUR OWN WORLD OF TASTE POWERED BY PURPOSE

Secondly , and most importantly, you now need to put together your own Hustle Strategy based on everything you have learned – and do so in a way that is relevant to your hotel business. To guide you on this mission we have created another document which demonstrates how to hustle in 6 simple steps as outline below:

1. Analysis & Evaluation  regular introspection ensures that a venue remains agile, competitive and profitable in a dynamic environment. Create the base on which to drive informed decision-making: outline your venue definition, SWOT, your competitor set and stretch pricing strategy.
2. Shifting Perceptions Your perception determines your reality – it not only impacts a venue’s  immediate financial health but also plays a critical role in its long-term growth and sustainability: focus on your purpose, develop your teams, create great content and optimize your digital storefront to ensure you are discoverable and bookable in a crowded market.
3. Sales Volume Capture is king: map out all the opportunities to appeal to guests and create a plan. Leverage your sales force, lean into Taste of Hilton for support and dial up the venue programming  to ensure relevance, authenticity and appeal.
4. Controlling Expenses Work your margins whilst maintaining your experience and quality: use the tools to engineer your menus and offer, focus on cost of sales and lean on economies of scale and waste management as win wins for the environment and your bottom line.
5. Optimizing Resources Enhance operational efficiency and reduce costs without compromising guest experience, by taking a needs-based approach to labour management and driving your GM&E offer.
6. Tracking & Measuring what gets measure gets managed, so make your F&D leaders part of the commercial conversation: set the right KPIs, establish the right reporting framework and then benchmark against your Compset.