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: firstname.lastname@example.org 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
Taco Bell will test a new fast-casual concept called U.S. Taco Co. -More-
Avocados From Mexico: All New Recipe Brochure Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!
During the first three weeks of sales, Pizza Patrón reported that La Ch!#gona represented more than 4 percent of the pizza sales mix, more than doubling the company's peak historical average for a new LTO launch.
Total revenues were $481.4 million in the first quarter of fiscal 2014 as compared to $463.0 million in the prior year first quarter. Net income and diluted net income per share were $22.5 million and $0.43, respectively, in the first quarter of fiscal 2014. T
The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.
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.
"The computer is an incredibly powerful means of creative expression," says designer James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.
Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.
Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.
At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?