Premium Beef Drives Profit
Regardless of the customer, quality must remain consistent. In Sean Woods’ world, it simply must. Woods is the executive chef at The Ritz-Carlton Orlando, Grande Lakes (www.ritzcarlton.com/orlando), where he oversees the Florida hotel’s four restaurants, one of which is a steakhouse, and three bars. With 582 rooms and the potential for more than 1,500 guests at any time, Woods allows no room for mediocrity in dining, especially the meat on his menus. …