Buying/Selling a Business, Discovering New Food, Discovering New Wines, Networking, New Locations, Organic Foods
My motto: Keep Living Each Day to it's Fullest and Never Stop smiling...
Shelly Farrar is the Co-Owner of the Corner Bistro in Towne Lake with her son and partner, Michael. She has over 20 plus years experience in the catering and hospitality industry. She has catered events for Outback Steakhouse, Inc., P.F. Chang’s China Bistro, Rising Roll, Standard Coffee, Black and Decker, Several Area Churches, The East Cobb Senior Center, The Cherokee County Rotary Club and Many Other Large and Small Corporations. She has also worked as a personal chef and private party caterer in Tampa, Florida.
Hi Shelly, we should start up a conversation. Guest solutions/communications and training are directly related. Perhaps we could help each other's businesses. Email me at: email@example.com and let's set a time to talk.
I would like to think you for taking the time to reach out and prepare the report for me. However, I have decided to move forward with another company for shops. I would still like the opportunity to meet you and find out what else your company provides. I look forward to hearing from you and thanks again.
Shelly - Know what is funny......... I used to use A Closer Look when I worked for Rio Bravo. Dave and Chuck where great pals of mine. I also am great friends with George Petrick. I live in Denver now and work remotly from the Popeyes office. I have no clue who sets up mystery shops. I think we just signed a new contract, but can remember who with.
Here is something even crazier - I worked for Outback too (Field Marketing - 2003 - 2006. Which founder did you work for? I worked for Fulton
I would be your direct contact in regards to shoppers programs and pretty much everything dealing with the restaurant. I am currently in ATL until June 30th. I will be in Annapolis, on-site July 7th. I would love to review what you have. Please reach out. Thanks for your time.
Stoney River Legendary Steaks
Online orders from hotel guests jumped 125% over the past three years, as travelers cut spending on room service and opted fo -More-
GHIRARDELLI® — Premium, Indulgent, Versatile 81% of consumers prefer to order products Made With Ghirardelli ingredients and 72% will pay more for them. For samples, recipes or to consult with one of our chocolate experts visit www.ghirardelli.com/foodservice.
Today the National Restaurant Association (NRA) praised federal leaders’ commitment to workforce training programs through the Workforce Innovation and Opportunity Act. NRA’s Executive Vice President of Policy and Government Affairs, Scott DeFife, issued the following statement of support:
Tropical Smoothie Café, with the backing of private equity firm BIP Capital, has launched a financing program to help existing franchisees open additional restaurants nationwide by providing up to $20 million in loans.
Domino's Pizza, Inc. (NYSE: DPZ) announced results for the second quarter of 2014, comprised of strong growth in both same store sales and global store counts, which resulted in 17.5% EPS growth, or 67 cents per share.
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.