Bill Nassikas: Different Kinds of Wines

Bill Nassikas has decades of experience in the hospitality industry, including jobs in the capacity of food and beverage manager. He has been in the industry since 1972 and witnesses many changed firsthand.

A lot of new wineries and vineyards started to appear in the United States, Australia, and New Zealand after World War II. These wineries were very different from their European counterparts. They didn’t have centuries of local traditions or experience. They looked at their prospects and export markets, identified what customers liked, and created wines that matched the requests.

Globalization has played its role, too. Today, winemakers from different parts of the world gather together, visit each other, and share both ideas and advances in technology. Quality control has become a necessity and has led to even cheap wines having good quality. However, this does not mean that all wines are starting to taste the same. Wines from different producers, made of distinctive local grape varieties, also have distinctive flavors and significantly differ from each other. While there are currently over four thousand different varieties of grapes, there are only a dozen or so of the most important kinds of wines. The whites are Chardonnay, Riesling, Semillon, Sauvignon Blanc, and Muscat. The reds are Merlot, Cabernet Sauvignon, Grenache, Pinot Noir, and Shiraz.

If you have ever tasted wild strawberries, you know that the size of a berry can have a huge impact on its flavor. The same is true of grapes. The bigger the grapes, the lighter the wine. The smaller the grapes, the more flavorful and concentrated the wine is going to be. At the same time, it is the skin of a grape that holds most of the taste that lets it stand apart from the rest. Grapes with thick skins usually produce wines with very strong flavors. If the winemakers were to remove the skins and then press the grapes, there wouldn’t be much difference between the juice from red and white grapes and not many factors that an executive like Bill Nassikas could use when choosing wines for his resorts.

Also can read: Bill Nassikas: Becoming a Food and Beverage Director

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Bill Nassikas: Becoming a Food and Beverage Director

Bill Nassikas is a highly experienced hospitality professional. During his career, he spent many years as a Food and Beverage Director for several popular resorts. As the food and beverage director, he was responsible for overseeing the entire food and beverage service aspect of the resorts.

In order to become a food and beverage director, you have to have a Bachelor’s degree in food management or hospitality management. Through the course of the program, you will learn about hiring, menu planning, training, event management, purchasing and inventory control, marketing, and other related skills. Once you receive your degree you will need to gain experience in the field. The experience will help you to gain insight into the field and gain confidence working in a kitchen or restaurant environment.

Food and beverage directors are ultimately tasked with all the purchasing decisions, human resource decisions, as well as which products to carry and the design of the menu. They are responsible for implementing training and overseeing all aspects of guest services. Successful food and beverage directors are creative individuals who take initiative and establish standards for the entire food and beverage operations of a company.

Bill Nassikas is the President and Chief Operating Officer of Westroc Hospitality, a company he founded in 1999. Before starting the company, he served as a Food and Beverage Director for Deer Valley ski resort in Park City, Utah.

Bill Nassikas: Tips for Successful Restaurant Management

Bill Nassikas has more than forty years of hospitality industry experience. Early in his career, he spent time as a Food & Beverage director at a resort, in which he was responsible for creating the entire food and beverage program as well as managing the restaurant. Managing a restaurant requires a balance of business savvy, creativity, and customer service skills. Here are some tips to consider for successfully managing a restaurant.

  1. Write down what lies ahead for the next day. This includes everything from scheduling to inventory. By writing this down ahead of time, you won’t be caught short during your busy times. Always have a backup plan in place and keep your team busy when things are slow.
  2. Communicate with both your customers and your staff. Hold regular staff meetings to communicate your goals and make sure to give credit when credit is due.
  3. Delegate tasks to capable employees. You can’t do everything, so let your employees take on some of the responsibilities.
  4. Always watch your bottom line. Make sure you are constantly managing your inventory, tracking your sales, and reducing shrinkage so that you know where you need to be at the end of the night, week, month, and year.
  5. Treat your employees with respect and keep a positive environment. When your employees are happy, they will work harder for you.

Being a successful restaurant manager, like Bill Nassikas takes a patient and pleasant demeanor, a positive team attitude, and excellent customer service skills.

Bill Nassikas: Simple Social Media Marketing Tips for Your Hotel

Bill Nassikas is the President and Chief Operating Officer of Westroc Hospitality in Arizona. For more than thirty years, he has been operating and managing resorts across the United States. For hotels to attract and engage new customers, they have had to increase their presence on social media sites like Facebook and Twitter. Here are some simple tips to help you make the most out of your social media marketing efforts.

  1. Start a blog and keep it updated with the latest hotel news, activities, shopping and attractions. A blog allows you to provide your guests with suggestions about what to do while staying with you.
  2. Take control of your online reputation by asking your guests to post reviews on various sites like Yelp and TripAdvisor. It is important that you continually manage your profile on these sites and respond to every review that is left.
  3. Use your Facebook page to engage your guests by having them post pictures of their recent stay at your hotel.
  4. To grow your sphere of influence online, be sure to link local companies and attractions in your Facebook and Twitter posts. This can be done by using ‘@’ and their profile name.

These simple things can help you grow your online reputation and fan base and allows you to interact with your guests. Bill Nassikas has been working in the hospitality industry for more than thirty years and has created many successful resorts across the United States.

Bill Nassikas – The Role of Stock in Professional Kitchen

Bill Nassikas spent decades in the hospitality industry working as food and beverage director, acting human resourced director and cook.

When it comes to preparation of good food, most people immediately start thinking about ingredients or equipment. Professional chefs know that it’s possible to create great meals with even the most basic tools and ingredients, and fresh stock is the foundation for a huge variety of great meals. Many of the best cooking schools in the world teach the preparation of the stock during one of the first lessons. The finest restaurants in the world continuously create their own fresh stock and use it as a base for their meals.

Great stock is the item that separates beginners and amateurs from true professionals because even if you buy the best, most expensive stock and try to enhance it with spices, it will never have a flavor as clear and light as a freshly prepared stock would.

At the same time, even professional chefs don’t make fresh stock often enough to always have it available. This is simply too time-consuming and not practical. There are two factors that make the lives of great chefs easier in this respect. The first one is that stock freezes extremely well. The second one is that an excellent chef can build stock into his or her cooking schedule using leftovers and trimmings from previous dishes.

Even if you don’t consider yourself to be a professional like Bill Nassikas and can’t make the preparation of fresh stock a part of your cooking routine, it is still important to occasionally make fresh stock, be it for a soup, sauce, or a cooking base.