Concept Idea VIP Lounge – Brain Food

Transforming an available space into a VIP or executive lounge with an exclusive brain-food offering opens up diverse possibilities for premium services and experiences. The result is a retreat that combines luxury, discretion, and a professional atmosphere – ideal for discerning guests, business travellers, and anyone who values ​​privacy, first-class service, and high-quality cuisine.

File format: PDF

File size: PDF ~1,0 MB

Page count: 32 pages

Compatibility: All PCs, tablets, mobile phones and devices that can read PDF and/or DOCX files

Copy protection: None

Publication date: 2026

The post Concept Idea VIP Lounge – Brain Food first appeared on PX-eBook-F&B-Specialist Literature.

How to ride a dead horse

The so‑called principle of the dead horse – “When you realise you are riding a dead horse, dismount” – is a widely known, humour‑laden management metaphor that describes how organisations cling to obviously failed strategies and do everything except actually getting off the horse.

Why do we in hospitality prefer grooming the horse instead of dismounting?

File format: 2 Files, Presentation Slides (PDF) + Supporting Document (PDF)

File size: PDF ~5,0 MB + PDF ~2,3 MB

Page count: 23 + 19 pages

Compatibility: All PCs, tablets, mobile phones and devices that can read PDF and/or DOCX files

Copy protection: None

Publication date: 2026

The post How to ride a dead horse first appeared on PX-eBook-F&B-Specialist Literature.

Concept Idea Blue Ocean

How hospitality businesses can create new demand instead of fighting for existing guests

The hospitality industry is traditionally a red ocean: many providers, similar products, high price pressure and largely interchangeable experiences. The Blue Ocean Strategy offers a way out of this cycle by encouraging restaurants and cafés to stop competing for market share and instead create their own market – a space in which competition simply becomes irrelevant.

File format: PDF

File size: PDF ~0,8 MB

Page count: 15 pages

Compatibility: All PCs, tablets, mobile phones and devices that can read PDF and/or DOCX files

Copy protection: None

Publication date: January 2026

The post Concept Idea Blue Ocean first appeared on PX-eBook-F&B-Specialist Literature.

Concept Idea Art Deco

The design concept idea will be Art Déco with a touch of contemporary elements to appeal to both local and international businesspeople and the younger generation.

The atmosphere will be young, hip, and relaxed. The interior will feature elegant, refined Art Déco touches, combined with modern furnishings and Décorations that showcase traditional culture and heritage.

File format: PDF (free) or DOCX-Workfile (purchasable item)

Note: The DOCX file is optimised for Word on the desktop. In Google Docs or Office Online, the layout may appear differently. For the original presentation, please use the PDF version.

File size: PDF ~0,9 MB, DOCX ~1,1 MB

Page count: 30 pages

Compatibility: All PCs, tablets, mobile phones and devices that can read PDF and/or DOCX files

Copy protection: None

Publication date: January 2026

The post Concept Idea Art Deco first appeared on PX-eBook-F&B-Specialist Literature.

Philosophy & Dexterity – Food & Beverage

PX eBooks offer guidance for all kinds of hospitality professionals, whether you run a restaurant, brewhouse, inn, tavern, guesthouse, hotel, bar, café, coffeehouse, pub or bistro.

PX eBooks are comprehensive guides that accompany you from the very foundations to the highest level of the hospitality craft, helping you achieve outstanding results. Take a look into my gastronomic ELYSIUM and discover your own path towards a personal culinary world filled with heavenly dishes and sparkling drinks.

Dateiformat: PDF

Dateigröße: PDF ~0,7 MB

Seitenumfang: Seitenzahl: 7

Kompatibilität: Alle PCs, Tablets, Mobiltelefone und Geräte die PDF- und/oder DOCX-Formate lesen können

Kopierschutz: ohne

Erscheinungsdatum: Jänner 2025

Inhalt

Introduction to PX-eBooks

About the author

The post Introduction first appeared on PX-eBook-F&B-Specialist Literature.