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 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
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
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
We have had a facebook profile for several weeks now.
We experimented with several uses:
Job Opporunities: Using the facebook marketplace, we posted our open positions and had a couple of decent candidates apply.
Facebook only promotions: If someone came in and said that they found us on Facebook, we would give them…Continue
In recent years, the last word on the dangers of eating mercury-rich fish seemed to be the government's well-publicized 2004 advisory, which recommended against eating too much higher…Continue
Added by Matt Urdan on January 28, 2008 at 9:28am — No Comments
It might be time to break out that pillow—are you starting to suffer from “SNF”? Social networking is exploding beyond the confines of the massive walled gardens of MySpace and Facebook to embrace smaller vertical or “niche” networks that better cater to specific areas of interest. BusinessWeek talks about this new phenomenon in this article. At what…Continue
Added by Euphoria Smoothies on January 27, 2008 at 7:21pm — No Comments
It was considered a major breakthrough when the possibility of improving on nature by using molecular biology was first introduced. However, enthusiasm was replaced by anxiety and fear when it was suggested that food also could be improved using this new technology. The composition of any food is controlled by the genetic makeup of the plant, and so it was only a matter of…Continue
Added by Robbie Crews on January 26, 2008 at 11:29am — No Comments
Added by Bill Higgins on January 26, 2008 at 8:47am — No Comments