b'FOGHORN FOCUSFour professionals in the restaurant industry spoke to PVA members at the PVA Southeast Region meeting in May. From left are Sean Ellis from JW Marriott Marco Island Beach Resort, Sarah Foegen from Naples Princess Cruises, Collette McCormick from Hertz Arena, and Avinash Singh from The Ritz-Carlton Naples.Simple doesnt mean appetizers or fine wine pairings is part of employee train-ing, teaching team members how to grow a check through boring, and every dishrecommendations to guests. is treated with the sameProfit margins can also be addressed in creative ways such asonesuggestedbyFoegenwhoseteamwillrepurpose care.the fries are madeitems whenever possible. If a product was brought in for a private charter of 20 people but had to be purchased as from scratch and fried ina case, they may add it to their public cruises as a special. Theyhighlightsomehigher-pricedmenuitemswithla-duck fat to create a dishbels such as captains special. Signature drinks such as the Naples Sun and Rainbow in Paradise aboard the Naples that is familiar but takenPrincess can also be a way to encourage guests to choose a beyond the ordinary.slightly more expensive option. PHOTO: SARAH FERRETTIRepurposing vegetables is a trick that Elliss team employ-SEAN ELLIS, JW MARRIOTTees to drive down margins. They may turn the peel of a MARCO ISLAND BEACH RESORT potato into a bar snack. Peels from carrots or parsnips may FOGHORN 12'