After a nice discussion with my boss, I will be moving into the role of sales and marketing manager of our company. The last year has seen tremendous growth and the current sales manager is also our portfolio director and doesn't have time for both. That means I will where 2 hats. Sales manager and Rep. I just hope we can continue this growth trend.
We have been open just under a month now and the reaction to food, wine, and service has been very positive. We are slowly carving our niche here. We've had people come in to give us a chance that only came once or twice before under the old owners and quit coming because of their previous experiences. They will be back again now which is always a good sign.
The kitchen is really starting to gel. Stephens philosophy of "high, tight, and sexy" is taking hold and the food just keeps… Continue
We finally had a good weekend. Business is definitely picking up and we still have not advertised yet. If the weather would co-operate a little more we will pick up even more.
Last night was a beautiful site. Had a server sell 2 bottles to one table for a total of $400. a 2000 Paul Hobbs Beckstoffer - Tokalon Cabernet and a 2003 Spotteswood Cab. We also had one of the higher ups from Ultimate Distributors come in and bring the owners of Watershed in with her. People are taking notice… Continue
The first full week is now behind us. I finally had a day off and made great use of it by sleeping. Sales have been good considering we have battled the weather and spring break. Hopefull we will turn the corner this week. We have gotten rave reviews on the food, service and wine by all the guests we have had. Less than 5 complaints on food on the 700 people we served the past week. Things are definitely looking up. We are also expecting an AJC review this week which will be published the… Continue
It is 2:40 in the morning and I am waiting on my porter to finish up. This guy cleans all my floors and actually cleans my kitchen. I haven't seen one of these since I lived in New York. Nice to have someone here who takes care of so many of the small details.
Today is the Deadline!
Here's an opportunity- won't take but a moment and it's fun...
- go here-
-and vote for #F06 Cherry Almond Truffles - vote only once and pass it on to all of your friends
I am a finalist in a big video recipe contest and I need your votes to win
deadline is Friday March 6
"Grilled Pizzas & Piadinas"
Sorry I didn't respond sooner--didn't see your comment...I represent the oldest and largest search firm specializing in finding the best talent that exists in the restaurant industry--My co. been doing "it" for over 25 years now-w/ branches around the country....I consult recent college grads to CEO's.
hope to assist you in some manner, shape or form in enhancing your business and making your job easier.
Hope all is well,
htis is the second time I have tried to reach out to you since you left the message on y page a month ago. I am now back in Atlanta and would love to meet for lunch. Please let me know a place and time. I am busy this Wednesday, but otherwise lunch is a pretty open time for me the next two weeks. Let me know... Otherwise, you can try to reach out to me on my cell 770-823-3533. I look forward to hearing back from you.
I drove by just yesterday. Congrats on the new opening. I wanted to know if you would be interested in working with the Delta Skymiles program to get more exposure. They are our partner and we recommend locations to the members. It's a great traffic driving program with a bit more of an affluent base of people. Let me know if you would like to chat further.
I'm a beverage distributor looking for contacts in the Atlanta area, as i am new here, just relocated from VA. Our product is MonaVie, one of the fastes growing Networking companies in the USA, and it is our big moment in Brasil right now, so i am heading to Brasil on April 25th, Doing Rio de Janeiro e Sao Paulo.
Please check out our website. http://www.monavie.com. We could meet some time, as I am in Atlanta area also, that way you could semple our product. Would love any advice you could offer. Thanks! Carol
Red Lobster will nix low-price specials and focus on flourishes like plating in order to reshape itself as a cut above dine-i -More-
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Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.
Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.
Dunkin' Donuts announced today the signing of a multi-unit store development agreement with new franchisees, Brian and Sharon Weidendorf, to develop seven restaurants in Duluth, Minnesota and the surrounding areas. The first restaurant is planned to open in spring 2015.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.