Peter Romeo
  • 57, Male
  • 18 Lincoln Place, Port Washington, NY
  • Restaurant Scribe Inc.
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Peter Romeo's connections

  • Lisa Fruitt
  • Gary Plummer
  • Joseph Szala
  • Mark Brandau
  • Vicki B. Jones
  • Austin Lavin
  • Erle Dardick
  • Mel Kleiman
  • Stacy Quasebarth
  • susan holaday
  • Paul Green
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  • Maria Q.
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  • Paul Paz

Peter Romeo's Discussions

Restaurants reaching out for consumer-product vets?
1 Reply

Started this discussion. Last reply by Howard Appell Dec 12, 2008.

B.Y.O.R. (Bring Your Own Rattle)?
2 Replies

Started this discussion. Last reply by pubmaster Dec 11, 2008.

Chef-Marketer of the Year?
1 Reply

Started this discussion. Last reply by susan holaday Dec 8, 2008.

 

Peter Romeo's Page

Profile Information

Title
Chief keyboard jockey
Company
Restaurant Scribe Inc.
Website
http://restaurantnewsandviews.blogspot.com
What best describes my company
Other
Interests
Networking
Years in the Industry
24

Peter Romeo's Blog

Turning off the cameras

By now even the creatures of Uranus probably know that Domino’s reputation was jeopardized last week by two creatures with a head up their anus. Most leaders of the restaurant business are probably aware the pizza giant initially stumbled, mistakenly thinking the flap would fizzle if headquarters did or said nothing. Many likely realize the home-office snapped out of its ostrich stance to do a masterful job of reassuring patrons and other believers in the brand. But no one seems to have an… Continue

Posted on April 24, 2009 at 5:00am

Restaurant paychecks draw attention--for the wrong reasons

Lynch mobs nearly formed after the public learned that AIG executives would collect $165 million in bonuses while so many victims of the times saw their incomes drop to zero. Now some of that outrage is being redirected at restaurant-company officials.



“Ailing OSI still paid bonuses,” reads the headline atop a story by the Tampa Tribune, a newspaper that serves the home city of Outback and Carrabba’s parent OSI Restaurant Partners. The now-private company’s top five executives split… Continue

Posted on April 10, 2009 at 5:00am — 6 Comments

Restaurants' yield from the garden boom may not be so tasty

The restaurant industry should be very afraid. This spring, for the first time since grade school, I’ve planted an extensive vegetable garden. And I’m not exactly alone in picking up a hoe (note the “e”). A gal in D. C. named Obama is doing the same, as is the wife of a fellow in Sacramento, Calif., named Ah-nold. All told, 43 million households will be planting tomatoes, peppers or similar… Continue

Posted on March 26, 2009 at 9:07pm — 1 Comment

What color is the sky in their world?

As you probably guessed, writing is only my day job. At night I dabble in space-alien detection and attempts to communicate with beings not of this reality. Or, to use the clinical term, anti-restaurant pressure groups.



Rod Serling would’ve hurt his hand high-fiving Agent Mulder over recent flashes of paranormal activity. Wednesday, for instance, the People for the Ethical Treatment of Animals showed once again why they’re really lizard people about to tear off their fake human… Continue

Posted on March 13, 2009 at 6:00am — 6 Comments

The unpleasant sound of silence

I dug Uncle Tad’s ear trumpet from the attic, thinking my ears might have missed the uproar. But there’s apparently no outcry to be heard. The federal government is about to spend an unimaginable sum to shore up the nation’s infrastructure. Yet the industry hasn’t so much as uttered an ahem for a piece of the foundation that’s been crumbling for years, putting the business and its customers in peril.… Continue

Posted on February 27, 2009 at 6:00am — 1 Comment

Comment Wall (23 comments)

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At 8:39am on April 13, 2009, Lisa Fruitt said…
hi peter...you suggested i send you news about "green restaurant"-related stuff. well, here it is. My client Kilojolts has launched an Energy Tool Kit to attack the 10% of a restaurant's energy budget that's waste. Let me know if you'd like a full press kit emailed to you. STLPress release - long.doc
At 1:59pm on April 10, 2009, Lisa Fruitt said…
Hi Peter...25 years ago I was PR head for Beacon/Guest Quarters...opened a bunch of hotels from 1985 - 1990. You covered us a lot...it's good to reconnect. btw, I love reading your blog.
At 11:41am on March 4, 2009, Marlene Osteen said…
It is that - warm, come see us here if you can. Do you speak to Paula? I guess you know she has a little girl.
At 6:39am on March 4, 2009, Marlene Osteen said…
Hi Peter: Marlene Osteen here, Louis and I are living in Florida - he's the Resort Chef now at South Seas in Captiva. Yea, we got pink-slipped too (after a fashion), closed all our Las Vegas and SC restaurants late last year - 3 restaurant closing in 6 weeks, it was wrenching!! How are you?
At 11:55am on February 28, 2009, Steve Paterson said…
http://www.fohboh.com/profiles/blog/show?id=1411008%3ABlogPost%3A267961

Hi Peter.
I'm curious if you've blogged about this subject previously, and if so, could you send me a link to what you wrote?
At 9:01am on December 31, 2008, Bill Vear said…
Hey Peter,

Wanted to touch base and Say Happy New Year. Hope things are going well. Drop me a line sometime.

Bill
At 12:45pm on December 21, 2008, Michael L. Atkinson said…
Hi Peter, happy you are on board here at FohBoh. Like many of our members, I have been a fan of yours and appreciate your knowing perspective. We all look forward to working with you in 2009. Happy Holidays! mla
At 1:52pm on December 11, 2008, Sarah said…
Hey Peter! Having some trouble getting through to you on your email, I think..... can you get in touch with me (sarah@fohboh.net) about the fohbohist program? Trying to get details ironed out this week!
thanks:)
At 8:40am on December 11, 2008, Vicki B. Jones said…
Oh yes, lots of non-stop interviewing. Thanks for the comment - I literally just joined fohboh several minutes ago.
At 4:09pm on December 10, 2008, susan holaday said…
I'm in shock - I have done a lot of freelance stuff for NRN the past couple years - was recently told they're cutting back in that area as well and trying not to use any - how can they do that with a reduced editorial staff?
 
 
 

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