SENIOR DINING
GET TO KNOW SEABROOK AT HILTON HEAD’S HARRY GUERRA
See what’s in store for Guerra’s oper- ation, which was named FSD’s March Foodservice Operation of the Month. Q: What is it that makes your operation excel? Commitment. We are committed to everything from sanitation to menu planning to serving the highest quality food. All of that requires a lot of commitment every day to doing the right thing. What it’s about is ensuring our members are very, very satisfied with the meal and the service, and that we’re providing them with great nutrition as well. We want to exceed our members expectations, and our client’s [Seabrook’s] expectations. That’s really our commitment at Restaura whenever we take over an account. Q: What are your goals for the operation in the coming year? We want to introduce even more of the culinary experience with new tastes. In the next few weeks, we’ll have someone preparing foods at stations right in front of our members. That action, the visual, and the aromatic enhances that sense of “Oh, I’m hungry!” And it invites more people in because they wonder what’s going on in there. We have a happy hour on Friday that’s very popular, and I’d like to introduce more of that in the middle of the week to increase our volume. In the past we’ve done stations like Brazilian barbecue, Korean, Mediterranean, Egyptian, Asian and Indian, and it makes a really fun conversation starter. Someone might share about their vacation they had years ago in Thailand, or maybe someone else has had a lot of European cuisine but never tried this Egyptian dish. It gets people talking, and they bring in their ideas for recipes too.
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QUARTERLY | Q2
PHOTO COURTESY OF THE SEABROOK OF HILTON HEAD
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