Fresh Greens

Vintage Architectural Photography Las Vegas: Now & Then

The Original Benihana Las Vegas

Every now and then great opportunities come my way to photograph vintage Las Vegas restaurants from yesterday’s past. Sadly, few of these establishments still exist in Las Vegas, as casino bosses have been replaced by Wall Street minded executives focusing solely on profit & loss statements; if a restaurant concept is no longer highly profitable, make way for another trendy fare that’s killing it in New York or Paris. It’s not that this town or its operators lack passion for the Vegas of yesteryear, but money dictates the direction of the majority of these now publicly held casinos and resorts. Additionally, in defense of these executives, many of the older hotel buildings and their dated infrastructures prohibit the ability to execute today’s need for high-volume dining. There did exist a time in Las Vegas when a resort’s restaurants were an amenity to guests’ needs and gaming was the focus of revenue-making.

One such dining concept that continues to prove itself year after year, decade after decade and now closing in on nearly half-a-century is the original Benihana Las Vegas located at the Westgate Resort. Not familiar with the Westgate Resort? Sure you are - it’s the former International Hotel conceptualized and developed by Kurt Kerkorian opening in 1969. Still doesn’t ring a bell for you? How about home to Elvis Presley and Liberace during their famed residencies. Need more? For James Bond fans, the International was matte shot to appear as the casino-hotel named Whyte House in Diamonds Are Forever, where Sean Connery scaled the top of the building to confront Ernst Stavro Blofeld, a diabolical agent of SPECTRE. The Strip certainly has its fame, but some of the biggest names in Vegas made their mark at the International Hotel.

In 1971 Kerkorian sold the International to Hilton Hotels. The Las Vegas Hilton looking to create a massive Japanese dining experience to further the multi-cultural montage theme, choosing Hiroaki “Rocky” Aoki’s wildly successful New York restaurant Benihana of Tokyo. Billed not just as a another Benihana restaurant, the concept was to create an entire Benihana Village consisting of multiple Japanese culinary offerings, gardens, bridges, water features, lounges and of course the world-famous teppan-yaki (heated metal plate – pan-fried) chef-centric cooking experience. If your parents didn’t introduce you to Benihana at a young age - shame on them.

When Westgate Resort hired me to photograph the interior of the newly renovated Las Vegas Benihana teppanyaki grill rooms, for the hotel’s 50th anniversary, I was excited, as it was so very different from the hundreds of other restaurant interiors I have photographed in Las Vegas.

The first challenge of Benihana’s main dining space was the amount of exposed stainless-steel lining the ventilation hoods over the teppan grills. Steel reflects everything and bounces not just light, but any colors in the room that cast off it. In this case the combination of red and yellow was my nemesis. Second, was the breadth of the room. One aspect that is often overlooked in architectural photography is lighting the most distant areas and objects. If you simply key-light a room from the camera’s peripheral (left/right) position, there’s the inverse square law of light fall-off. Just as sound dissipates, as it travels into the distance, so does light. For this reason, it was important to place numerous Kino Flo and pepper lights at various points of interest to establish both depth and detail. Where lights could not be hidden from camera view, they were removed via layer mask in Photoshop. For the traditional shoji room dividers (rice paper walls) I placed strobe lights behind them to accentuate what I felt was a key element of Japanese interior design. Lastly were the yellow seat cushions brightly lit by the hidden LED strip lighting underneath the teppan grills. Since my base exposure was metered on the larger and darker portion of the room the yellow fabric was quick to overexpose. To resolve this HDR was applied then further dumbing-down of the highlights was adjusted by hand using a Photoshop paint brush.

For the record, you will be forgiven, if you always thought Benihana was the name of the founding chef. It is however the Japanese name for a safflower. Really? Have a look at their brand logo for further proof. Also, you’re never too old while dining at Benihana to exclaim “Volcano!”. If you’re not familiar with the proverbial onion volcano, once again, blame your parents for not immersing you sooner. Finally, NEVER use your rice bowl as a placeholder for your chopsticks. It's not just faux pas, it will ensure bad luck upon you. I was excoriated at a young age when I did just that.

While photographing this famed restaurant, the Westgate marketing team unearthed thousands of vintage photographs from years past and shared them with me. The first image below shows the construction of Benihana Village in 1973. The second professionally shot interior architectural image was taken upon opening in September 1974. Perhaps fifty years from now, when celebrating 100 years of Benihana Las Vegas, my images will be shared too. Fun stuff.


For further information, please visit Benihana, Westgate Resort, Las Vegas, NV


North Las Vegas Food Photography

Aliante Casino + Hotel + Spa

North Las Vegas may surprise you.

Recently I was hired to photograph the food and beverage menu items for the various restaurants at Aliante Casino in North Las Vegas. Working with both their marketing team and my friends at Wicked Creative, we spent several days photographing the new items for the upcoming spring offerings. Now, I have to admit I knew about Aliante Casino, but seeing I'm a southeast Vegas dweller, I had to find them on the map. Located on the newly completed 215 beltway at the top of the valley Aliante is quite impressive for an off-Strip property. If someone had blindfolded me, dropped me in the center of their casino, I'd easily think I was somewhere inside a new Strip property when the blindfold came off - yeah, it's really nice.

From MRKT Sea & Land, Bistro 57, The Salted Lime and FARM, Aliante's well-balanced food & beverage program offers something for everyone at every price point. Like most casino F&B business models, all of their outlets are centrally located directly on the casino floor with open views to the happenings of the nightlife.

Starting at the pool, their beverage creators delivered to my camera's lens the ultimate fruit cocktail concoctions severed straight out of the skins that the fruit came from. Admittedly, I have to disclose I lived in the Hawaiian Islands in years past, so I know a little about tropical drinks - just saying. These trouble makers could without question put a Sumo wrestler down for an early nap. Kidding aside (not really), the tricky part of photographing food and cocktails at a pool (especially in Las Vegas) are the desert winds, the direct sunlight and finding the right composition to bridge the pool's atmosphere with the subject matter without framing too wide.

To begin, I'm not a fan of photographing food anywhere near a water source such as a pool; specifically since my light strobes need to be powered by electricity! On the occasion the production calls for this, I always take great precaution to pile extra steel shot sandbags on my c-stands to avoid the wind from playing Mary Poppins with my light modifiers (softboxes & umbrellas), taping my bright yellow stingers down with day-glow green gaffers tape and ensuring nobody is near or in the pool. Photographing food or cocktails in direct sunlight will always produce the same lousy results - unflattering hard shadows and blown-out highlights. The trick is to find the correct background exposure, underexpose by 1 stop, edge-light your subject opposite from the sun and lastly diffuse the sun's harsh light using a scrim. Bounce cards and reflectors don't work well in these situations because they won't wrap your subject with light, as a softbox or umbrella can accomplish. The only time I use reflectors is when photographing people in the middle of the desert, where power is non-existent. They are especially useful for filling faces with the warm golden light a setting sun provides.

For MRKT (I'd like to buy a vowel please) Aliante's fine dining restaurant, I photographed their signature steaks, seafood towers and shared side dishes in the various booths and on the beautiful marble bar tops. I have to say, in the 17 years that I've lived in Las Vegas, I've patronized just about every steakhouse on and off The Strip. The design team for MRKT really hit their mark on all the aesthetic elements. From the careful planning of separating the bar area from the dining room with a floor to ceiling temperature controlled glass-walled wine room, the semi-private high-back dining booths, arm chairs opposed to side chairs throughout the open dining area, an intimate private dining room and lastly the newly designed garden Al Fresco dining patio, the place looks spectacular.

For MRKT's new patio lunch menu, I photographed the new items outdoors, in the shade. For illumination, I don't have a standard lighting scheme for photographing food, but rather adapt to best reproduce the food as it appears in the various areas. If a venue has large windows providing natural light to pour in, I take advantage of that light. Natural light always delivers a more organic look by wrapping the subject with light and creating a lower contrast image opposed to lighting with strobes. Most people think a cloudy day makes for unfavorable photographic lighting conditions. To the contrary, a cloudy day can act as a giant softbox defusing the sun's harsh light rendering a more pleasing image. The key in great food photography is to create shadows that slowly transition from light to dark - this creates dimension to the subject. Direct sunlight will render hard line shadow areas and overblown high-lights. Even lighting will make your subject look flat. In between is that sweet spot. Never shoot in direct sunlight without the use of fill light unless your capturing a vast panoramic landscape image.


For further information, please visit Aliante Casino + Hotel + Spa in the city of North Las Vegas


Mob Museum Artifact Image Archiving

Saint Valentine's Day 1929 Massacre: Ballistics Collection

"On the chilly winter morning of February 14, 1929 four men, two in police uniforms entered the SMC Cartage Company garage. Seven members of Bugs Moran's gang were lined up against a the wall and shot. The men opened fire with two Thompson submachine guns and a shotgun. All seven were shot dead. A German shepherd dog named Highball, tied to a car bumper in the garage, was not killed. Six of the men, including John May, Albert Kachellek, Adam Heyer, Albert Weinshank, Peter Gusenberg and Reinhardt H. Schwimmer, died quickly. One, Frank Gusenberg, brother of Peter, clung to life despite being shot 22 times. Gusenberg died three hours later without revealing any information about the shooting. The killers undoubtedly had hoped to kill Moran himself, but he was not among the seven victims. Moran was supposed to be there, but was late for the meeting, saw the police car and walked on by along with two associates.

The Massacre was reported across the country, and it horrified an American public that had previously viewed gangsters such as Al Capone as heroic figures. A line had been crossed, and political leaders and citizens alike demanded a crackdown.

Al Capone was suspected of being the Massacre mastermind but there was no evidence to charge him. Instead, federal authorities built a tax evasion case against him. He was convicted in 1931 and sentenced to 11 years in prison.

The Cook County coroner took a scientific approach to investigating the Massacre. He brought in Dr. Calvin Goddard, a pioneer in the new field of ballistic testing. Testing bullets and shell casings recovered from the crime scene, Goddard confirmed that two Tommy guns confiscated from a hoodlum's house in rural Michigan were used in the Massacre. He also was able to confirm that no police weapons had been used, leading investigators to believe the shooters had worn police uniforms as a disguise.

Investigators recovered shells and bullet fragments from the floor on the North Clark Street garage and organized them in the evidence envelopes. Dr. Goddard's work proved that no two revolvers and made exactly alike - that every weapon makes characteristic marks on a bullet and cartridge shell, and that they are the same every time that gun is fired."

As part of a forthcoming new exhibit, the Mob Museum contacted me to image archive the entire collection of bullets removed from the victims' bodies and the accompanying spent shell casings collected from the Clark Street garage floor. Working closely with the Museum's archivist handling the collection with bleached white cotton inspection gloves, we carefully removed the bullets from their respective evidentiary envelopes and arranged them accordingly. For some of the more noteworthy samples, I imaged them using a 100mm macro lens. During the post process work-flow I was able to see, in great detail, what Dr. Goddard saw under the microscope nearly 90 years ago. Recording at 16 bit depth with over twenty-five million pixels through a 100mm macro lens revealed stunning details.


For further information, please visit the Mob Museum in Las Vegas, Nevada.

"February 14, 1929 - Bullets taken from body of John May"


Aerospace Cinematography

Launch. Land. Repeat.

Space has always been something so unobtainable to those of us on the ground: the lucky few, being able to see the Earth and all its beauty being astronauts. Jeff Bezos, founder of Blue Origin, is making the ability to travel into space a possibility in the not so distant future. His vision to send millions of people into to space to live and work is becoming a reality with New Shepard, the first reusable rocket. In November of 2015 New Shepard became it first in its class to successfully fly into space reaching 329,839 feet, before making a historic landing back at its launch site in Van Horn, Texas. It returned through a 119-MPH altitude making a gentle, controlled landing just short 5 feet from the center of the pad. But how does this rocket make such a boundless liftoff and smoother landing? New Shepard’s main way of touching ground is a rocket booster powered landing that permits the craft to tilt freely in any direction so that it will remain horizontal even when the support is tipped. Thus eliminating the classic problem of inverted pendulum. A larger object is easier to balance because of its greater moment of inertia, which made it an obvious choice for Bezos to use to land and operate his rocket. The machine that is the star of these extraordinary feets is its American-made BE-3 liquid hydrogen, liquid oxygen engine. During the liftoff, the BE-3 produces 110,000 pounds of thrust. While ascending, the astronauts will experience 3x the force of gravity as the spacecraft breaks through the atmosphere. As the crew capsule descends and reenters the atmosphere the astronauts will experience 5x the force of gravity before it deploys its three main parachutes. Prior to landing, the BE-3 re-ignites and slows to a 4.4 MPH gentle landing, enabling the vehicle to be reused. Then in January 2016, New Shepard took off once again. Data from their first mission matched their pre-flight predictions very closely, making preparations for re-flight straightforward. All the team had to do for a successful mission was to replace the crew capsule and its parachutes, while also replacing the pyro igniters and including one noteworthy software update. Rather than the craft translating to land at the exact center of the pad, it now initially targets the center. Instead of landing exactly in the middle it lands at a position of convenience on the pad. New Shepard simulated landings show this new strategy increases margin and improving the vehicle’s ability to reject turbulence created by low-altitude winds. With these modifications the craft will soon be ready to take up human pilots and then a whole crew to experience the mysterious beauty that is space. It will be interesting to see where New Shepard will be in the next few months. Remember to always keep your eyes to the sky.


- Chris Wessling -

Las Vegas Food Photographer & Restaurant Website Design

Golden Steer Steakhouse Las Vegas - "Best Steaks On Earth"

I've always been a fan of old-school Las Vegas my entire adult life, but sadly, as the years roll by, more and more of Vegas' legendary landmarks have been razed by dynamite or re-purposed beyond any recognition of their former being. When friends visit, I'm always excited to tour them on my Vegas bucket list of must-see vintage venues including the downtown casinos, mid-century martini lounges and time-honored first-class restaurants. Included on my list is the famous Golden Steer Steakhouse located just down the street from the former Sahara Hotel & Casino.

When the Golden Steer approached me to redesign their website, I jumped at the opportunity thinking how great is this? The idea of revamping their online presence, to introduce the next generation of patrons to this gem of a restaurant while paying visual homage to its past. This project fell right into my wheelhouse of Las Vegas food photography, restaurant web design and my enthusiasm for old-school Las Vegas.

A little back story about the Golden Steer Steakhouse: Opening in 1958 just west of the Las Vegas Strip on what was formally named San Francisco Avenue (renamed to Sahara Avenue after the opening of the legendary Sahara Hotel & Casino) the steakhouse quickly became the off-Strip hangout for the mob and countless celebrity entertainers who all had long-standing shows on the Las Vegas Strip. Performers like Sammy, Dino, Frank and Elvis dined so often they began to request ahead of time specific booths, for their post-performance dinners with friends and colleagues. With the restaurant located just off The Strip and away from the lights, glitz & glamour, these regulars knew they could relax in the dimly lit atmosphere and dine in anonymity. Today, brass plaques on the wood paneled walls identify these prized booths of real estate within this historic Las Vegas restaurant.

I played around with several website design concepts knowing the end result had to be fully compatible with today's mobile devices, but couldn't be too modern; the website had to keep a vintage feel but perform globally with today's mobile browser requirements. One of the things I've discovered with Las Vegas restaurant website traffic is the high number of visitors using mobile devices. Using Google's Analytic metrics, Las Vegas restaurants get more hits from mobile devices than any other city. This should come as no surprise since most visitors search for "best steakhouse in las vegas" once they are on the ground, while trying to find a dining option.

Sitting in Sammy's booth one afternoon, during a website design meeting, I commented on a neighboring framed Rat Pack poster hanging above Frank Sinatra's booth, saying the image must have been taken around the time the stars made the original Ocean's 11 movie, back in 1960. Many years ago at a movie poster restoration studio in Los Angeles, I recalled seeing an original U.S. 6-sheet movie poster for Ocean's 11 being linen-backed for preservation. I always thought that movie poster would be the ultimate art piece for any Vegas establishment to display. It got me thinking - how about a website landing page, similar in design, but with the Golden Steer's images replacing the movie's cast images. How apropos since they all dined there and the movie was about a Vegas casino heist.


[ "Though I love the luxury of the Waldorf Towers, room service there doesn't do soul food." - Sammy Davis Jr. ]


I spent several long days photographing the Golden Steer's food, cocktails and dining interiors. One of my biggest challenges for Las Vegas food photography is lighting. Rarely do I find a venue with natural light, as the majority of the restaurants are located deep inside the major casinos away from the windowless exterior walls. (Pssst, hey pally, we don't want you to know what time of day it is ...just keep drinking and gambling for our sake.) As for the Golden Steer, which stands relatively alone off The Strip, there are no windows by design. This guarantees a consistent envelope of mood lighting for your dining pleasure.

For the restaurant's architectural photography, I utilized multiple strategically placed daylight balanced strobe lights gelled in color temperature orange to match the low-wattage incandescent proprietary lighting. Yes, shooting with a higher ISO would help, but I really try to avoid the reciprocating digital noise factor that accompanies higher sensor sensitivity settings. Further white balancing and color correction was done in post, to best replicate how the rooms look to the human eye. You have to remember that cameras cannot capture what the eyes see especially in low light situations. The Golden Steer's architectural shots where the most challenging since the brightest bulbs found were 40 watts or less.

The food photography session, of their classic steakhouse menu, was somewhat refreshing since I normally spend my time photographing highly stylized haute cuisine in Las Vegas. At first I thought, how should I food-style this plain grilled rib-eye, sitting on an old-fashion white plate, green garnish adjacent atop a bright white linen table cloth? The answer was, just as it appears. One of the great concepts at the Golden Steer is to leave things alone. Why change what's been working for nearly 60 years and counting. If you're looking for a shrimp cocktail severed in a fountainware paneled glass bowl, with the proverbial laced paper doily underneath, like your grandparents enjoyed it, you've come to right place.

My recommendation when visiting - request an early table reservation to best ensure sitting in your favorite entertainer's personal booth, town car or cab it over and arrive 20 minutes prior to enjoy a Bourbon Old-fashion at the bar first. Once seated, dine like you're suppose to - course it out and take your time. Start with Champagne and choice of Appetizer. Next, Caesar Salad prepared tableside. For your entree, it's all Prime, so you can't go wrong. Accompaniments, Twice Baked Potato and Cream Corn all the way. Desert, without hesitation Bananas Foster Flambé. Lastly, dress like it's an important occasion (even if it isn't) otherwise your mother will smack you with a wooden cooking spatula if you dare arrive in your work clothes! (Speaking from experience here of course.)

Visit Golden Steer Steakhouse, Las Vegas


Below, an original U.S. 6 sheet movie poster for Ocean's 11 and Frank Sinatra's booth at the Golden Steer Steakhouse.

- Chris Wessling -

Las Vegas Food Photography

Chef Mario Batali

Wearing his non-conformist fleece sweater vest (his variation of a chef coat) baggy shorts, donning his orange Crocs and color coordinated ponytail, Mario Batali would most likely not meet the dress code requirements for some of his own Las Vegas restaurants. Attire aside, Chef Batali knows Italian cuisine better than anyone. Okay, maybe we include Chef Ettore Boiardi, to avoid offending the other Italian master.

In addition to Batali's world-wide portfolio of restaurants, he and his business partner Joe Bastianich have set up shop at The Venetian, Las Vegas with not just one, not just two, but yes four eateries to cover the wide spectrum of Italian cuisine: Carnevino, B&B Ristorante, Otto Enoteca Pizzeria and B&B Burger and Beer. If that's not enough, The Venetian also has restaurants by those up and coming lesser know chefs: Keller, Lagasse and Puck.

This month, the B&B Group (that's Batali and Bastianich if you're following along) brought me in for several days of food photography, for their spring menu offerings and to capture some restaurant architectural photography of their various private group dining rooms. If you've ever visited any of Batali's restaurants in Las Vegas, you know the size, caliber and aesthetic details in the architecture and design - they're gorgeous. Perhaps my favorite of the Batali restaurants to photograph in was B&B Ristorante. Located on restaurant row in The Venetian, B&B Ristorante doesn't scream at you when you walk by. In fact, its low-key entrance, mosaic artisan tile floor, quaint multi-room dining and limited seat bar are consistent with what you'd find while visiting a small village in Tuscany. If you didn't know what B&B stood for, you'd think you just happened upon the best little Italian restaurant in the world.

One of the first things I look for when photographing food in Las Vegas are surfaces. Unique surfaces, especially wood & natural stone, always provide a way to frame the food item and subtly capture an element of the room - B&B Ristorante offered just that with it's rich wood surfaces, table runners, natural stone bar top and linen covered tables.



Las Vegas Food Photographer

Therapy - Urban Dining in Downtown Las Vegas

Most of my food photography projects in Las Vegas take me to the high-glamour celebrity chef driven restaurants on The Vegas Strip, so when Chef Daniel Ontiveros asked me to photograph his new menu, during the development phase for the forthcoming Therapy Restaurant located on Fremont Street in Downtown Las Vegas, I wasn't sure what to expect. I often tell people my favorite style of foods to photograph are simple comfort food dishes; comfort food isn't pretentious, doesn't need styling and simply looks inviting by its simple & proverbial composure. Chef Ontiveros' take on American comfort food dishes are exactly the food photography projects I like to tackle.


[ If comfort foods were to star on the silver screen, I have no doubt Donna Reed and Jimmy Stewart would play their true life counterparts. ]


The construction and build-out of Therapy restaurant was quite extensive, as its previous decades-long tenant, a five and dime store, did not possess any of the necessary commercial kitchen elements needed for a modern eatery. Our initial Las Vegas food photography session was done in a private home in order to produce some pre-opening media shots to release. Arguably, the private kitchen used was as well appointed and complete as any small restaurant could wish for. Test kitchens are always best for menu development and tastings since the distraction of front of house operations (guests dining) become non-detractors.

Once Therapy’s kitchen was approved for commercial use, Chef and I reconvened in the finished space where I was able to capture many of the slick proprietary design elements. Unique surfaces are always the first attribute I look for when photographing food. Background is always the last since I believe food photography should be all about the food and not what’s in the background. My approach is, if you love the venues space then capture that in a wide-angle architectural restaurant image. I often see food photography images where both elements (food and architecture) are fighting for the viewer’s attention. Let it be about one or the other, but not both. In film production, there’s a reason why directors call for establishing, wide, medium and close-up shots. The same rules should apply to photographing restaurants and the food they serve.

In addition to the Chicken & Red Waffle Sliders pictured above, I particularly enjoyed photographing Therapy’s “Big Sexy” Burger, Super Mac-n-cheese and Charred Street Corn con Husk, which can be found in the main food photography gallery.


- Chris Wessling -

Las Vegas Restaurant Service Training Website Design

Restaurant Hospitality Institute

Mark Steele, founder of Restaurant Hospitality Institute of Las Vegas, has created a simple yet brilliant educational training program for the Las Vegas restaurant service industry.

In recent years the onslaught of reality television celebrity chef cooking shows have placed focus on one thing and one thing only – bossy obstinate chefs and their Back of House (B.O.H.) operations. The list of shows grows and grows, most spawning from the likes of Iron Chef America, Top Chef, Hell’s Kitchen, Chopped and Master Chef to name a few. For the self-proclaimed foodie out there, who loves this form of that’s not really how it works entertainment, there’s one très très important factor missing - the Front of House (F.O.H.) operations, or guest service. No matter the chef’s persona, savoir-faire, likability and let’s not forget temperament (gee, who could that be?), a restaurant venue will fail quickly if equal operation standards are not applied to the guest service side of the business. Just as any well composed dish should have its protein cooked to perfection with an oh so delicately balanced acid to base finishing sauce, complimented with a defectless accompanying side, the same goes for the dining room server who should know the proper techniques when opening a wine bottle versus a Champagne bottle, pre-marking silverware prior to a course’s arrival, table talk descriptors, table maintenance, anticipating guests’ needs in advance of their having to ask and for Pete’s sake no food auctioning – know your table position numbers! Let’s face it, food is only one part of the dining experience, the other being service. This is where Restaurant Hospitality Institute fills the void.


[ “It's so beautifully arranged on the plate - you know someone's fingers have been all over it.” – Julia Child ]


Prior to developing my company Downstairs Loft Creative, LLC as one-stop-shopping for Las Vegas food, beverage & restaurant architectural photography, restaurant website design, digital media and marketing, yours truly was a fully vested F&B operations factotum. My experience spans from delivering pizza at the age of 16, a busy busboy, a seasoned server, a no-nonsense General Manager, a strategic Director of Food & Beverage and dare I add …a restaurant owner. Suffice to write, when Mark Steele contacted me to help develop his website for RHI, he didn’t need to explain his business model – I knew exactly what he wanted to accomplish and moreover the need for it, in the Las Vegas hospitality market.

In all my years while in a hiring position, one of the most difficult challenges was determining a F.O.H. candidate’s knowledge and skillset based solely on a fifteen-minute interview accompanied by a curriculum vitae in-hand. There are those who live up to their resumes, but more frequently those who fall short. Wouldn’t it be nice if a State accredited training program existed that could qualify an individual’s aptitude and knowledge index to better expedite the vetting process? Now there’s a textbook example of a rhetorical question!

Restaurant Hospitality Institute provides graduates the necessary proficiencies and physical skills to exceed not only in delivering top-notch service, but also the added expertise to up-sell for higher revenue, or tips. The five week program includes: Hospitality, The Art of Service, Revenue Generating Techniques, Food Knowledge, Sanitation & Health Codes, Physical Skills, Wines of the World and Liquor Studies. The academia includes lectures, verbal communications and hands-on physical demonstrations to best create a real-life dining situation in the fast paced, high volume Las Vegas restaurant scene.

So, when will the entertainment industry produce their first celebrity F.O.H. personality for reality television consumption? Even better, how about a B.O.H. vs. F.O.H. battle? You know you’d tune in, wouldn’t you?

Visit Restaurant Hospitality Institute


- Chris Wessling -