Voice of the Restaurant Industry
I know most of us in the industry know how to tip or even tip too much but here is a list of the WORST and BEST Tippers from Bartender Magazine. Agree or disagree? Share your thoughts because of course, there is always exceptions.
The best tippers:
Added by Becky on January 31, 2008 at 8:16pm — No Comments
Added by Mark McKellier on January 31, 2008 at 2:43pm — No Comments
Added by Mark McKellier on January 31, 2008 at 2:36pm — No Comments
This just in from BevNET.com. So what are the implications of this for our industry? If non-alcoholic drinks can be banned for the safety of our children, what's next? The Big Mac? Coffee?
From BevNET.com: "Kentucky youths may have to turn to another source for their morning caffeine jolt if the state's legislature passes a bill introduced Friday that would ban energy drink sales to minors. Beverage and convenience store industry professionals say the proposed bill unfairly targets…Continue
For about the last week or so, we have been experimenting with using Google Adwords embedded inside Google Maps. The typical CPC (cost per click) Google Adwords campaign is extremely expensive to run. Try to be one of the top sponsored results for "pizza" or "…Continue
I hear all the time from owners and operators that companies like Applebee’s are successful because of their big advertising budgets. I say “bull”. Applebee’s, for example, is successful because of it’s branding. It’s the effectiveness of their marketing that gives them their competitive advantage, not the number of…
Of course, that depends on who you ask. As a hungry consumer, I applaud Google’s recent decision to include more local business results. Check out this search for restaurants in my town:…
Added by Restaurant Guru on January 30, 2008 at 9:56am — No Comments
Added by Jennifer on January 30, 2008 at 7:35am — No Comments
Added by Joseph Hoyt on January 29, 2008 at 1:58pm — No Comments
Last week I visited a large mining and oil & gas trade show. This was probably one of the biggest showings of mining, oil and gas, new energy, commodities and fuel sources. It’s the kind of show where you, as a potential investor, get to walk around and talk to and meet up to 400+ different companies, wanting you to buy their stocks. I’m sharing this experience since, luckily, it was NOT a hospitality…Continue
Added by Roy MacNaughton on January 29, 2008 at 1:47pm — No Comments
Introducing London's most expensive set menu:
At £1000-a-head, a seven-course culinary extravaganza - a snip for bonus-engorged bankers in the City of London - the Square Mile.
The menu was designed by Farringdon Street wine bar Vivat Bacchus after customers asked for a special tasting menu to celebrate the bonus season. Co-owner Neleen Strauss said: "Some of our regular customers
are always up for fun. I asked them how much their bonus was and how
much they were…
Added by Alan Williamson on January 29, 2008 at 12:24pm — No Comments
I don’t like a lot of acknowledgment when I go out to eat. Maybe it’s the Yankee in me. Keep your distance, please. Some people want to go where everybody knows your name. Not me. A smile and a bit of friendly talk is more than enough. I get uncomfortable when it’s more than that—it’s like I’m being watched. It happens occasionally when I’m out shopping, too, but not nearly as often as at…Continue
Added by ed marentette on January 29, 2008 at 10:59am — No Comments
I was fortunate to be invited to the last Tour de Champagne in Atlanta. It was at the Ritz Carlton Downtown. The whole room was enlighted with so many Champagne houses that were pouring their best cuvees. For a minimal fee to enter the 3 hour event, you could enjoy POMMERY, KRUG, RUINART, VRANKEN, HEIDSIECK MONOPOLE (the "Blue Top" was the only Champagne featured in the Wine Spectator top 100 wines) as well as many other main brands but also small producers like HEMART, GOERG...
Added by Herve Pennequin on January 28, 2008 at 7:22pm — No Comments
I know where you are right now because I’ve been there.
I‘ve been in the restaurant business for over 25…Continue
Added by Marty Tarabar on January 28, 2008 at 2:25pm — No Comments