Dear (Mr… / Team /Etc)

I hope my mail reaches out to you and is well for you.

Thank you for the opportunity and for trusting me for the business trip to Rome a waketime ago.
With this mail, I would like to express my gratitude along with feedback from the trip, several
observations, improvements, and changes that I believe will lead to more successful business
operations for the property.
On this occasion, I would like to sincerely and genuinely highlight the effort of every related culinary
team and all the directors who have embarked on and ultimately supported me on my visit, along
with the warm welcome to the property.
Let me break down the subject matter that caught my attention into point bullets.
1. 1930 Restaurant
- Breakfast items and the menu has a wide range of options. Food quality is not doubted since
premium ingredients are used to maintain the quality.
- The Kitchen Team has added an Arabic cuisine section to bring more options and exploration
of flavours as well to accommodate Middle Eastern guests to connect with the food at home.
- Business lunch option & Le Petit Chef available to book
- I added 18 rotations of dishes that are preferences of the Royal Family & Arctic company VIPs
- As an outcome of the dish rotation, this strategy can be broadened as an option for key
clients, for instance, the Embassy's important visitors, along with other significant guests
who visit the hotel.
- Amuse Bouche is a little example of a menu that consists of two types of Hummus and
Babaganoush.
- The culinary staff is immensely helpful in contributing to and supporting improvements and
development, along with the attentiveness of the service staff.
- Chef feedback was pleased to explore the possibility of improving the existing state of
the workflow.
- view of hiring Kitchen staff as Chef de Partie to supervise the food process and food quality,
especially for Middle Eastern cuisine, is strongly advised; in my point of view, a GCC Passport
holder will be suitable for the candidate.
- Minor challenges that observed:
o The restaurant has a minimal dimension, which decreases serving comfort and does
not allow for a live station inside the restaurant.
o Hot food/dishes are served slower due to the distance from the kitchen and service
area, and a minor risk of food cooking temperatures are decreasing.

2. ORGANIC Sky Garden (Rooftop)

- The outlet has two areas to offer, which are indoor and outdoor.
- Terrace Has a vibrant terrace area with lush greenery, an emerging bar scene with DJ
entertainment and cozy seating.
- A perfect scenario for Spring – summer season
- The indoor area has a rustic theme, a space that has a small smoking area.
- The idea for the winter program stays in the works; my view is that a semi-indoor itinerary
could be an asset that will benefit the outlet throughout wintertime since the weather in
Rome will be cooler during the winter.
- The staff is understanding and cooperative to embark on the environment; the culinary team
faces the challenge of managing two kitchens with the present number of employees.
 - Suggestions for improving the current menu and adding more traditional, authentic food
flavour and presentation based on feedback from the culinary team and staff.
3. ONYX BAR
- Has an excellent atmosphere for bar scenes. The main drawback of the outlet is its location;
it is not in a key location and is partially hidden, making it slow-paced to operate.
- Hotel Director is currently on seeking a 3rd Party partner to operate the space.

4. Space across 1930 Restaurant

- Currently used for banquet function
- Seeing the location that would be great for an additional F&B outlet

5. Outlet & Kitchen hygiene

- As I walk across and thoroughly evaluate all the F&B venues, I see that the front and rear of
the house have successfully maintained an excellent hygiene level, which can be noticed in
every reflection of the culinary and service areas. I want to highlight food storage,
particularly in the culinary sector - refrigerators in each location are well maintained, with a
pristine, organised system.

With all the mentioned information above, it is to conclude all the feedback and wrap up the current
state of my visit in the previous week. Hopefully, this will bring a prospect scope and lead to a more
successful portfolio ahead. Please do not hesitate to reach out if any matter related requires more
information.

Best Regards,

Claudio Trovato