Purpose

This is the food and beverage playbook we use at Borgo Santolina. It describes the operating choices behind our meals, bar, snacks, service, purchasing, delivery recovery and staff coordination.

Our goal is to make food and drink be delicious and feel abundant, relaxed and personal while the operation behind it stays disciplined. Guests should rarely have to ask where to find something, wonder whether a request is a burden, or experience a vendor or staffing problem as their problem.

Principles

• Beauty in simplicity and in the seasons. Food should be approachable, fresh and genuinely delicious, with presentation that is simple and beautiful rather than fussy for its own sake. We default to ingredients in season from the farm or the region; when an important ingredient is not local, there should be a clear quality reason for using it.
• Service should feel relaxed. Prep work happens behind the scenes. We stay attentive without imposing on the meal or the group.
• Preparedness creates flexibility. We maintain useful backup food, backup suppliers and quick-to-execute options so an unusual request does not destabilize service.
• We look for a way to say yes. When the exact request would create a poor result or disrupt the kitchen, we guide the guest toward a better yes.
• Preferences are operating information. Once we learn how someone takes coffee, whether they prefer still or sparkling water, or when they tend to want a snack, we use it to anticipate the next interaction.
• We own disruptions. Vendor failures, staffing issues and kitchen constraints are ours to solve without making the guest manage the problem.
• Food and beverages should be easy to obtain. We do not offer formal room service, but coffee, water, drinks, snacks and simple off-schedule food should feel readily available.

Roles & Ownership

• Chef: owns menu execution, food quality, presentation, dietary and allergy execution, kitchen readiness, food PAR levels and the food portion of the emergency backup package.
• Villa Manager: owns cross-department F&B coordination, exceptions, emergency sourcing, vendor escalation and guest-facing service recovery when an issue rises beyond normal service.
• Service lead: owns meal setup, timing, flow, dining-area readiness and the handoff between kitchen and guests.
• Bartenders and servers: own coffee and beverage service, buffet and snack replenishment, water service, observing guest preferences, communicating those preferences and keeping guest-facing F&B areas ready.
• Dishwashers, kitchen assistants and additional servers: are added as group size and meal format require.
• Housekeeping and F&B coordinate on dishes taken to guest rooms. F&B provides the tray or collection standard; housekeeping removes used service items during room servicing.

Guest Preferences, Allergies & Special Requests

Before arrival, the guest-facing team captures dietary restrictions, allergies, beverage preferences and significant menu requests. F&B turns that information into menus, purchasing and service notes. During the stay, we continue learning and pass useful preferences to the next shift rather than making the guest repeat them.

Special requests

We make a serious effort to accommodate requests outside the planned menus. We keep a small set of essential foods that can be prepared fresh at almost any time if the snack program is not enough.

• Understand what the guest actually wants, when they want it and whether an allergy or dietary restriction is involved.
• If the request is easy to execute well, do it.
• If the exact request would disrupt a meal or produce a poor result, offer the closest better option and explain it simply.
• Record any preference that may recur and tell the rest of the team.
• If the pattern repeats, prepare for it before the guest asks again.

Example: a guest asks for a freshly made sandwich between lunch and an afternoon activity. We make it from items the kitchen is already prepared to execute quickly and add fruit we know the guest likes. The next day, the bartender can ask whether they would like the same thing. If it becomes a pattern, we stage it at roughly that time for the rest of the stay. This requires a balance to not create an expectation of the guests for customized food outside the agreed upon meal program.

Allergies

Allergen information should be communicated discreetly to the kitchen and service team before the meal whenever possible.

Recipes

When a guest asks for a recipe, we give them something more finished than a plain text message, such as a simple recipe card or another polished format.

Purchasing, Vendors & Storage

Vendor and ordering standards

• Maintain one Master Vendor list covering primary suppliers, at least two practical backup suppliers for each important delivery category such as meat, produce and specialty items, contacts, order cutoffs, delivery days and emergency options. Where practical, one backup should be a truly local emergency source within about 15 minutes.
• Develop PAR sheets for recurring food and dry goods with the chef, plus separate PAR levels for beer, wine and liquor.
• All Saturday vendors confirm their delivery window by WhatsApp by Thursday evening. If a vendor goes silent, activate the backup plan on Friday.
• Test vendor directions and the receiving route before the first guest stay so every regular driver knows exactly where to go. Do not rely on the formal address alone; send each regular vendor a WhatsApp location pin and a photo of the receiving entrance or front gate.
• For recurring commercial vendors, the plan is to use written service-level expectations for missed or late deliveries, including a pre-agreed remedy when our staff must act as runners.

Routine deliveries are currently planned for Saturday after 10:00 a.m. Our intended principle is that routine deliveries should not disrupt occupied guest periods.

Receiving

• Receive deliveries in the parking area immediately outside the commercial kitchen.
• Drivers keep noise to a minimum because the Church suite is nearby.
• Avoid mid-stay deliveries whenever possible. If one is unavoidable, coordinate it for a time when guests are away from the Garden Patio area, ideally during an off-property, farm or pool activity.

Storage

We expect the commercial kitchen, show kitchen, bar and cantina to carry normal overstock, but we will adjust after seeing real usage.

• Bar: cabinets behind the bar and cafe armoire.
• Commercial kitchen: cabinet storage and walk-in refrigerator.
• Show kitchen: cabinet storage.
• Cantina: freezer and cabinet storage, including designated critical backup items.
• Main villa: consider an additional armoire or credenza for glassware, alcohol and other overflow.
• Under stairs: evaluate a shelving solution.

Daily Food & Beverage Program

Breakfast

Breakfast is available at the time agreed with the group, normally for about two hours. We confirm the start time after arrival and adjust it to the group’s plans. If someone is awake and hungry earlier, we reasonably accommodate them. Coffee should be available whenever it is needed.

• The core model is a self-service Tuscan buffet with fresh local foods, familiar enough for American guests and adjusted for season, availability and the group’s preferences.
• The buffet should look abundant, colorful and intentional. Small presentation details matter; for example, the earlier working plan called for local honey presented in a honeycomb holder.
• We observe what the group actually eats. If an item is barely touched on days one and two, we reduce it rather than continuing to waste food.
• Staff remember morning beverage preferences and offer the remembered drink while leaving room for the guest to choose something different.
• Espresso drinks are made by staff trained on our espresso machine operation.
• Soft-opening check: confirm whether one bartender/server can set up and replenish the buffet while also handling espresso orders without slowing either task. Add breakfast coverage if the test shows that one person is not enough.

All-day snacks and off-schedule food

Guests should feel as though they can help themselves to a well-stocked snack area without actually needing access to the working kitchen. The cafe and snack program is our main defense against hunger between planned meals.

• Keep substantial refrigerated and dry snacks available throughout the day, with options selected for the group during pre-arrival planning.
• Pastries begin after breakfast, are refreshed around lunch and are removed by 7:00 p.m.
• Offer a rotating merenda, or sweet afternoon snack, from about 4:00 p.m. until aperitivo.
• Keep simple light foods, such as panini or sandwiches, available for fresh preparation when the stocked snack options are not enough.
• Designated show-kitchen refrigerator space may hold guest food; cafe refrigerators hold property snacks. Guests do not need to enter the working kitchen to retrieve them.
• We do not provide formal room service, but guests may take food back to their rooms.

Lunch

Lunch is planned as a roughly two-hour, family-style buffet with hot pasta options. The chef will finalize the menu framework. Indoors, the buffet is set in the show kitchen; outdoors, the Pergola setup uses a timed pre-service sequence for tables, glassware, chafing dishes, water, wine and drink coolers. The detailed run-of-show remains in the F&B Programs tab.

Water, coffee and bar service

• Serve still and sparkling water in attractive, reusable, closable pitchers filled from the bar’s filtered water tap.
• Learn still versus sparkling and ice versus no-ice preferences. We may use a subtle service cue, such as glass or coaster choice, so the preference is easy for the team to recognize.
• A guest should be able to get coffee, wine, a cocktail or a non-alcoholic drink easily and should never feel that doing so is a burden.
• Maintain strong non-alcoholic and mocktail choices.
• Use distinctive ice where it improves the drink, such as a large or round cube.
• When guests head to the pool, offer to transfer drinks into pool-safe containers.
• If bar service moves between locations, make the current location and timing obvious and communicate any deviation.

Aperitivo

Aperitivo begins about one hour before dinner, normally at the bar or cafe. We stage glassware, cocktail napkins, coasters and serving utensils, then offer batched cocktails, Spritz ingredients, wine, beer, water, non-alcoholic drinks and simple snacks. Hosts or service leads may join the conversation when it helps the group feel comfortable, but conversation never delays service.

Dinner and special dinners

Dinner timing is agreed with the group. Most dinners take place in the main dining room or on the patio, with selected special-location dinners such as Tuscan BBQ, Pizza Night, La Tavolata and a Pool Buffet used to create variety without turning every dinner into an event.

• Dinner should feel special but remain approachable and casual.
• Wine, still water and sparkling water are on the table, with other beverage choices readily available.
• The current dinner concept uses an initial shared wave of antipasti and pasta, followed by a plated main course. Portions should satisfy without overwhelming, and additional food is available on request.
• Serve a rotating traditional dessert, with gelato, sorbet and affogato available. Port or digestivi may be offered.
• When useful, move dessert to a second location so the main dining area can be cleared and reset without ending the evening.
• Normal staffed dinner service ends at 11:00 p.m. Guests may continue to help themselves and enjoy the space afterward.
• If a guest needs to eat far outside the agreed dinner schedule, reasonably accommodate them while making clear that a custom off-schedule meal is an exception, not the normal service model.

The detailed La Tavolata run-of-show is retained in the F&B Programs tab. Its current draft includes a 20-minute first-course target and language that plates are cleared regardless of whether guests are finished. That point is not treated as settled and is carried forward for verification.

Dine-around

We encourage selected off-property restaurant meals when they improve the week. We arrange the reservation, make sure the restaurant is expecting the group, give useful context about timing, tipping and house specialties, and may arrange a property-funded welcome gesture such as wine or antipasto. Guests settle the restaurant bill themselves.

Departure food

• For departures around 9:00 to 10:00 a.m., serve breakfast normally and set out elegant disposable boxes so guests can pack snacks for the trip, with activated ice packs available when needed.
• For departures before 8:00 a.m., prepare takeaway boxes in advance, respecting allergies and preferences.
• The current plan is to donate unused prepared departure boxes to the church in Monticiano when appropriate.

Delivery Failure & Service Recovery

Pre-arrival failure

If the primary grocery or wine delivery has failed by 11:00 a.m. on arrival day, the Runner protocol starts immediately.

• Call the supplier first and attempt an emergency delivery.
• If the supplier cannot recover in time, dispatch a designated staff member to a premium alimentari or local supermarket for the Basic Missed Delivery Package.
• Keep critical backup items in the Cantina. The current starter list includes coffee, breakfast items and pasta; the chef must finalize the actual list.
• Hold enough critical backup stock to carry a Saturday arrival through breakfast on Monday.
• If the normal supplier can still deliver Sunday or Monday, schedule the recovery delivery for the least disruptive time.

Mid-stay failure

Do not make the guest manage a vendor problem or blame a supplier in front of them. Own the issue, state what we are doing and give a clear replacement time. Example language, not a script: “We’re sourcing a better alternative to the [item] and will have it here by [time].” If we rejected a delivery for quality, it is appropriate to say so.

• If the missing item was something the guest specifically requested and was anticipating, immediately offer a complimentary high-quality substitute while the original item is being resolved.
• Schedule any replacement delivery for a time and location that minimizes guest disruption.

Staff Meals

• At breakfast and lunch, prepare staff plates from unserved food. This includes gardening and housekeeping staff working on property.
• At dinner, prepare a plate for each team member who is working.
• Coffee is available to staff in designated staff areas.
• Reserve a staff section in the Pantry with snacks for employees who cannot be present at normal meal times.
• Staff meals are eaten out of guest view, in the Pantry or staff break area, and without interrupting service.
• Do not eat in the show kitchen unless guests specifically invite staff to share food after a cooking class.
• Staff beverages in guest-facing work areas must be in Borgo Santolina branded bottles.

Food Safety & Kitchen Controls

Compliance contains detailed HACCP, kitchen sanitation, temperature-control and allergen cross-contact procedures.

Waste & Composting

F&B sorts appropriate food waste at the kitchen and coordinates transfer to the farm compost system. The detailed pickup rhythm and the unresolved meat-handling protocol are retained in the Composting Program tab.

Quality Control & Training

• Use the Service Manual - Employees tab for F&B onboarding expectations. It is guidance, not a script.
• Train and verify espresso service for anyone assigned barista duty.
• Create reference photos for standard meal setups and special dinners so the team can reproduce the intended presentation.
• Before opening, rehearse breakfast, lunch, aperitivo and at least one full dinner service with realistic guest counts.
• Test every regular vendor’s route and delivery process before the first occupied stay.
• Practice the missed-delivery Runner protocol, including who leaves the property, where they shop and what the emergency package contains.
• At each shift handoff, communicate meaningful guest food and beverage preferences, allergies, off-schedule habits, missing items and promises made.
• During each stay, watch menu uptake, waste, stock levels, drink preferences and service timing, then adjust the rest of the week rather than repeating what is not working.

F&B Programs

F&B Programs

This tab contains the working meal, bar and service examples we use to turn the main playbook into repeatable service. They are starting points, not mandatory scripts or fixed menus. The chef and service lead adjust them for season, product availability, guest preferences, allergies, group size and staffing.

Breakfast Program

Menu framework

Our breakfast is a Tuscan buffet shaped for the guests we actually serve. We favor freshly baked or homemade items and property-grown fruit when available. It should look abundant and inviting, but quantities are adjusted during the week based on what the group actually eats.

• Hearty: granola, oats, rustic breads and other substantial lighter options.
• Pastries: classic Tuscan breakfast pastries plus familiar items such as muffins.
• Dairy: yogurt and cheese.
• Fruit: seasonal fruit and selections from the farm when available.
• Savory: Tuscan meats, familiar proteins and fresh vegetables.
• Juices: classics plus one or two more distinctive options.
• Coffee: full espresso service plus American drip coffee.
• Specialty: add an out-of-pattern item when a guest has expressed a strong preference during pre-arrival planning.

Summer menu example

• Hearty

• Granola or muesli
• Oatmeal with toppings
• Rustic bread, such as sourdough or whole grain

• Pastries

• Cornetti: plain, chocolate and jam
• Olive oil cake
• Biscotti
• Muffins
• Gluten-free or dairy-free options based on the group

• Dairy

• Aged and fresh pecorino
• Yogurt

• Fruit

• Tropical fruit selection
• Figs
• Apples, bananas and mandarins for grab-and-go
• Dried fruit and nuts
• Assorted berries
• Avocado

• Savory

• Tuscan cured meats
• Smoked salmon
• Tomatoes with olive oil and salt
• Frittata
• Bacon

• Juices

• ACE: orange, carrot and lemon
• Pineapple and mint
• Green apple
• Fresh-squeezed orange

• Coffee

• All espresso drinks
• American drip coffee

Lunch Program

The chef will finalize a family-style lunch menu with hot pasta options that can be discussed with the group during pre-arrival planning. Current service window: about two hours.

Indoor service

• Location: Dining Room.
• Set the buffet in the show kitchen.
• Operate it with the same abundance, replenishment and clearing discipline as breakfast.

Pergola buffet run-of-show

• One hour before lunch

• Set folding tables and decor.
• Place plates and glassware outside.

• Fifteen minutes before lunch

• Light chafing dishes.
• Bring warm food to the buffet.
• Stage water and wine on the table.
• Stage drink coolers near the buffet.

• During service

• Bring hot dishes out as planned.
• Clear used plates without letting the table accumulate clutter.
• Keep plates, food and drinks stocked through the lunch period.

Aperitivo Program

Timing: about one hour before dinner. Normal location: Bar/Cafe.

• Set glasses, cocktail napkins, coasters and serving utensils before guests arrive.
• Prepare batched cocktails in advance.
• Stage Spritz ingredients such as Aperol, Campari and Hugo components, plus water, house wine and beer.
• Provide simple dry snacks such as chips, olives and mixed nuts when allergies allow.

Dinner Program

Menu approach

The chef will finalize a flexible menu of dishes that can be discussed with guests before arrival. The current planning concept is a catering-style set of strong, repeatable choices across antipasti, pasta or other first courses, mains, dessert and aperitivo snacks, with room for bespoke choices when practical.

Special dinner setups

• Tuscan BBQ

• Setting: Farm.
• Setup: rustic decor, including simple farm or orchard cuttings where appropriate, linen napkins and dedicated farm cutlery.

• Pizza Night / bocce dinner

• Setting: pizza oven area.
• Setup: cafe tables close to the pizza oven.
• Open decision: confirm furniture needs and whether outside setup/breakdown support is worthwhile.

• La Tavolata

• Setting: Garden Patio.
• Setup: long tables, elegant farm decor, centerpieces made from plants around the property and wind-resistant candles.
• Meal: three-course format with appetizer, main course and dessert as the base service plan.
• Open decision: finalize repeatable decor and create setup reference photos.

• Pool Buffet

• Retained as a planned dinner format. Detailed setup is still to be developed.

Staffing by group size

Base small-group dinner staffing is the chef plus the service lead. Current additional staffing plan:

• 6 to 11 guests: chef + service lead.
• 12 to 15 guests: add a dishwasher and one extra server.
• 15 to 20 guests: add a dishwasher, one extra server and a kitchen assistant.
• More than 20 guests: add a dishwasher, two extra servers and a kitchen assistant.

La Tavolata timing by group size

• 8 to 10 guests: current source. This overlaps the 10 to 25 range at 10 guests; resolve the final split before opening.

• Target dinner length: about two hours.
• Table setup begins one hour before dinner.
• Aperitivo begins 45 minutes before dinner.
• One server normally runs food, with chef or dishwasher assistance when practical.

• 10 to 25 guests

• Target dinner length: about two and a half hours.
• Table setup begins 90 minutes before dinner.
• Aperitivo begins one hour before dinner.
• Two servers coordinate food running.
• Use a dessert cart with espresso machine, tea, water, wine, glassware, silverware and napkins.

La Tavolata common run-of-show

• Table setup

• Set the table and keep outdoor glassware covered or upside down until service.
• Place centerpieces and decorations.
• Stage insect-mitigation items.
• Stage the dessert location before dinner begins.

• Aperitivo

• Serve bottled or batched cocktails, prosecco, beer and light snacks at the bar.
• Guests should understand that aperitivo is the beginning of the dinner sequence, not a separate optional event. Remind the group before it begins.

• Fifteen minutes before dinner

• Place bread, olive oil, water and wine on the table.
• Place the evening menu at each setting.

• Ten minutes before dinner

• The service lead invites guests to the table.

• First course

• Current timing target: about 20 minutes.
• VERIFY: the older run-of-show says plates are cleared after 20 minutes regardless of whether a guest is finished. Confirm this before opening because it may conflict with the intended relaxed service style.

• Main course

• Run food with the staffing level above.
• Leave plates until roughly 90% of the group is finished, then begin clearing used plates and silverware.
• Stage water, wine and digestivi at the dessert location before moving the group.
• When the meal is finished, the chef thanks the group and the service lead transitions guests to the Pergola, Terrazza or other dessert location.

• Dessert

• Use a second location when it improves the evening and lets the team clear the main dining area discreetly.
• Clear dessert plates as guests finish and replenish drinks as needed.
• Normal staffed service ends at 11:00 p.m. Guests may continue to help themselves afterward.

• Post-dinner cleanup

• Complete as much cleanup and next-day reset as possible without making guests feel pushed out.
• If guests continue drinking away from the Garden Patio, remove equipment and service items that must be secured, then leave an unobtrusive bus tub with a few glasses inside so its purpose is obvious.
• If guests remain on the Garden Patio, clear what can be cleared and leave a discreet bus tub nearby with a glass inside as a visual cue.
• Never ask or pressure guests to bus their own dishes.
• Leave a clear handoff for the morning team when final cleanup remains.

Guest Snack Program

Guests should feel able to help themselves to substantial food throughout the day without needing to enter or interrupt the kitchen. We build the stocked options from a preferred menu, then adjust them for the group during pre-arrival planning.

• Refrigerated panini examples

• Prosciutto and pecorino
• Prosciutto
• Vegetarian option such as egg, tomato and cheese

• Fresh-cut vegetables

• Cucumber
• Tomato
• Carrot
• Olives

• Cafe and bar

• Cornetti and American muffins
• Small tagliere with Tuscan meat, olives, cheese, honey and fig jam

• Merenda, about 4:00 p.m. to aperitivo

• Rotate cakes, Nutella bread, special gelato, fruit and pieces of Italian chocolate through the week.

• Dry snacks

• Chips
• Corn nuts

Pastries begin immediately after breakfast, are refreshed around lunch and are removed by 7:00 p.m. Dry snacks remain stocked throughout the day by the bartender or servers.

Coffee Program

• Each room has a self-service espresso machine and kettle.
• Stock coffee pods and tea bags in the room.
• Open decision: determine whether coffee and tea accoutrements should be integrated into a built-in furniture drawer.

Bar Program by Daypart

These are working self-service setup examples. We reduce or remove items the group is not using rather than resetting an untouched display every day.

Breakfast

• Vodka
• Prosecco
• Bloody Mary fixings
• Orange juice
• Simple recipe cards for Bloody Marys and mimosas

Lunch

• Prosecco
• Aperol, St-Germain and Campari
• Soda water
• Chilled red wine
• Lemon-lime soda
• Sliced oranges
• Beer and house white and red wine
• Recipe cards for Tinto de Verano and a Spritz option
• Observe usage. If a drink setup is untouched after roughly two days, stop staging it unless the group has asked for it.

Aperitivo

• Batched Negronis
• Prosecco, soda water, Aperol, St-Germain and Campari
• Orange slices and peels, plus distinctive ice when it adds something to the drink. An earlier working example used lemon ice cubes for drinks such as a basil Collins or lavender lemon soda.
• Beer and house white and red wine
• Simple recipe cards where self-service is intended

Dinner

• Move beer, house wine and any planned batched cocktails to the dinner area.
• Return unused aperitivo ingredients to the bar.
• Guests may make their own cocktails when the setup makes that easy.
• Open decision: whether to create a dedicated Garden Patio cocktail station so guests do not have to leave dinner to make a drink.

Room Takeaway

We do not offer formal room service, but guests are welcome to take food to their rooms. The current plan is to provide a dedicated tray or collection point for used dishes so housekeeping can tell what should be removed. The tray location is still open.

Each room will also have a fruit bowl so it feels natural for guests to bring fruit or pastries from the snack area back to the room.

Composting Program

Composting Program

This is the current Borgo Santolina working protocol for food waste that can be returned to the farm. It supports the F&B playbook and remains subject to the property’s approved food-safety, animal, pest-control and waste rules.

Operating Protocol

• F&B sorts compostable food waste into designated containers at the kitchen.
• During the day, designated compost containers are held outside the kitchen until collection.
• The garden team collects and transfers compost to the farm pile before breakfast, after breakfast and after lunch.
• After dinner, compost remains in a designated commercial-kitchen container overnight and is collected by the garden team at the first morning pickup.
• Do not place meat in the normal farm compost bins because it attracts pests and vermin.

Open Decisions & Verification

• The current draft proposes holding meat separately and using it as animal feed. VERIFY before implementation: confirm the applicable food-safety, animal-feeding, veterinary and pest-management rules, and define exactly which waste and animals are permitted.
• Determine whether to build or buy enclosed farm compost bins that reduce animal access. The existing linked wooden-bin product is retained as a design example, not as an approved purchase.
• Confirm the final bin locations and cleaning routine as part of the food-safety procedures.

Service Manual - Employees

F&B Service Manual

This tab is onboarding guidance for our F&B team. It is not a script. We want service to be personal, warm and observant, with enough discipline behind it that the guest experiences ease rather than effort.

Every interaction is a chance to make a guest or teammate feel seen and comfortable. F&B spends a large amount of time around guests, so the team is expected to notice preferences, needs and problems, act when it can, and communicate what others need to know.

What We Expect

• Thoughtful: be warm, follow the Three Steps of Service defined in the Hospitality playbook, and look for small ways to improve the guest’s stay without becoming performative or intrusive.
• Punctual: be in uniform and fully ready to work at the scheduled start time.
• Detail-oriented: keep yourself and the space clean and neat, fix small presentation problems immediately, and notice guest cues even when they are not stated directly.
• Empowered: solve reasonable guest and workspace problems when you see them. Management should support sound decisions made in good faith for the guest and the team.
• A good communicator: pass along guest preferences, promises, problems and observations that will help the next person serve better. Communicate with teammates respectfully and directly.
• Language-aware: continue improving English and Italian so we can understand guests and each other more easily.
• Creative and curious: look for a better way to do the work, learn the property and region, and bring useful ideas to the team.

Service Behaviors

• Notice and correct small cleanliness or setup issues instead of walking past them.
• If a guest expresses or implies a food or beverage preference, act on it when appropriate or communicate it to the person who can.
• Match the guest’s desired level of conversation. Warm service should never delay food, drinks or clearing.
• Keep guest-facing F&B spaces orderly and ready even when service feels casual.
• Own problems rather than blaming another employee, department or vendor in front of the guest.
• Step into adjacent roles when the team needs help and you are trained to do so.

Role-Specific Training

• Meal setup and breakdown for breakfast, lunch, aperitivo and dinner.
• Barista training for anyone expected to make espresso drinks.
• Guest dietary, allergy and preference handoffs.
• Snack and beverage stocking standards.
• La Tavolata and special-dinner setup using reference photos once they are completed.
• Missed-delivery and service-recovery scenarios.
• Shift handoff expectations and how to communicate guest observations.

Action Items

Action Items

Open implementation work and decisions for the F&B program. Existing Asana references are retained as the live task links where they exist.

Vendors, Ordering & Inventory

• Create the Master Vendor spreadsheet covering primary suppliers, at least two backups for each important category, nearby emergency sources where practical, and the ordering calendar. Asana task
• Develop the Basic Missed Delivery Package with the chef, including the final critical-items list and quantities sufficient through breakfast Monday. Asana task
• Set up and test all regular delivery routes and directions so vendors know exactly where to receive. Do not rely on the formal address alone; send each regular vendor a WhatsApp location pin and a photo of the receiving entrance or front gate. Verify the old source reference to completing this before guest arrivals in May against the current opening calendar. Asana task
• Set up vendor SLAs and contingencies for missed and emergency deliveries, including whether Sunday recovery delivery is realistic for each supplier. Asana task
• Develop PAR sheets for recurring food and dry goods and for beer, wine and liquor. Asana task
• Resolve the conflicting Saturday delivery notes. The current draft says after 10:00 a.m., says routine deliveries should avoid guest stays, and elsewhere says after check-in. Set one final delivery window.

Menus & Guest Service Decisions

• Create the working breakfast, lunch and dinner menu set with the chef. Keep sample choices that guests can select from while allowing practical bespoke requests.
• Create the snack-bar and aperitivo menu with preferred options and an easy way for groups to swap items they do not want.
• Decide whether allergy ingredient cards will be used and, if so, define when and how.
• Decide the final overnight bar-lock policy. The retained source says spirits lock at 1:00 a.m. and leaves the reopening time unresolved.
• Decide whether to set up a Garden Patio cocktail station during dinner.
• Verify the La Tavolata first-course rule. The older run-of-show uses a 20-minute target and says to clear plates regardless of whether guests are finished. Also resolve the overlapping timing ranges at 10 guests.
• Test breakfast staffing during soft opening to determine whether one bartender/server can both set up and replenish the buffet and handle espresso demand without service delays.

Dining Setups & Equipment

• Evaluate and install the under-stairs shelving solution if needed.
• Determine repeatable setups for every dining option and create visual setup references.
• Farm BBQ feasibility was previously evaluated. The retained note says there is enough seating under the gazebo if it remains; otherwise the area can be cleared for seating. Confirm the gazebo decision and close the item.
• Identify catering or event-setup companies that could handle setup and breakdown for selected spaces such as Farm BBQ and Pizza Night / bocce dinner, then decide whether the cost is worthwhile.
• Finalize La Tavolata decor and centerpieces and create the setup photo.
• Evaluate a built-in drawer for in-room coffee and tea supplies.
• Choose the tray or collection location for dishes guests take back to their rooms.

Staffing & Training

• Complete the F&B employee training manual and setup-photo package. The source targets November. Verify the date against the current opening plan. Asana task
• Determine rates for additional F&B staff and identify a practical standby pool, including culinary schools, hospitality programs and local staff.
• Include barista training and a realistic full-service rehearsal in the opening training plan.

Food Safety & Waste

• Add the property-approved HACCP, sanitation, temperature-control and allergen cross-contact procedures to the F&B playbook. The current source material does not contain them.
• Determine the final enclosed compost-bin solution and location.
• Verify the proposal to separate meat waste for animal feed before implementation, including applicable food-safety, veterinary, animal-feeding and pest-control requirements.