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Life is too short not to love what you do.
I am a Hospitality Business student at Michigan State University with a focus in restaurant operations. Restaurants have been my chosen path since I was roughly 15 years old. My primary focus is in the Back of House operations, however I feel that management is the logical next step in the process. This summer I will be working for Brinker International at On The Border in Novi, MI. I will also be completing an independent study in market research for the restaurant's catering operations. I will graduate from Michigan State in May 2009 with a Bachelors' Degree of Arts in Hospitality Business.
Thank you for your kind note. It was an honor to serve as Executive Director for Les Gourmet. The year was 1973. We had a great team and I sincerely appreciated everyone's effort, talent, and dedication. I'm really more of a front of the house type of person, so I placed my complete trust in the heart of the house group and they did a wonderful job. Les Gourmet was actually in a state of transition at that time. We probably had more friends (art students, whatever) serving than hospitality students - hard to believe, but everyone didn't participate. I like to think that we "rekindled" the event and proudly hosted about 250 that evening with a Hawaiian theme. I put a book together a couple of years ago that I shared with the Executive Director (think it was 2003) which contained the menu and other momentos from the evening. I wonder if that is still available at The School.
Stephanie, will you be at the NRA Show in Chicago? Will you be attending the Salute to Excellence Dinner? I try to sit with Dr. Jeff Ellsworth and the MSU students. If you are at the show, please stop by the NRA Solutions booth to say "Hi" and I'll make a point of visiting the MSU booth.
Please keep me posted on the dates for the 2009 Les Gourmet dinner. I'll try to fit it into my schedule.
By the way, incredible photos. The work is fantastic. I enjoying going on cruises and your display is better than most of the work that I've seen onboard ships.
Hi there and welcome to a great food network!
I joined back in Jan 11th and have enjoyed meeting a lot of great people. Please take a look around and start posting replies and comments to all the discussions and blogs. I would even start some based on your areas of interest and expertise! I know that I have learned a lot so far.
You can also join different groups. I started one call Pacific Northwest Food Network.
I have also sent you a friend request, please accept it! I will add you too! Again, thanks for joining. I know you will have a great time!
Adam R. Cox
Welcome to a cool site! My name's Amanda Hite and I wanted to invite you to join the Group TALENT revolution. There are alot of funky thinkers and innovative talent paradigm busters that hang out there. You can find the group on the main page under groups!
Hello Stephanie! Thanks for joining the Network. If you are interested in any groups, check out the Leadership group on the front page. I would love to have your feedback and thoughts if you have time!
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-
The Year of the Instagram Strategy Managing the Instagram channel has become a strategic imperative for any brand or small business, and the urgency grows daily along with its user base. During this webinar on August 12 you'll hear how brands such as Disneyland Resort, JCPenney, and The Coffee Bean & Tea Leaf are utilizing this platform to connect with their customers in an authentic, relevant way. Register today!
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.