Working in the restaurant field as a server, bartender, or host/hostess? Are you aware of the need for you to make a "great 1st impression"? Why, you might ask? You have just 30 seconds to make a "1st impression". Fail to do that and the first opportunity to make a great impression will be lost forever. You never get a second chance to make a 1st impression. So, let's assume that you are aware of this fact. How long do you prepare for that memorable… Continue
In October 2009 I posted the first Not Quite Time for Change Blog about the menu labeling bill in New York City, and the lack of results in healthier ordering to come from it. I have similar findings to report form you from King County Washington’s menu labeling bill.
At Aroma Thyme we have done extensive research on vegetable cooking oils. Our goal is to provide the best health without compromising taste & overall quality.
Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green…
Well.... Been lately looking at getting the CMP certifacation and was wondering the dividends that played out for some of my fellow FohBoh peeps. Send me a line if you are a CMP.... Got some questions!!!
Added by Bryon on January 26, 2011 at 8:41am —
Building a website has been an increasing trend these days and I personally have gained from online tutorials and trainings. Yet now that we have a leverage, our expertise that is, we then can share it to the world. This offers the creative excellence on advertising combined with the technical expertise of a world-class web development team should we hire one.
The "architects" of online marketing are increasingly getting very good at their craft.…
Restaurants are places bustling with people of different walks in life, waiters and waitresses in a hustle almost always with a tray of food. They too burst from heavy kitchen doors carrying drinks, food, and heavy trays they support skillfully with only one arm. Picture this, and most likely, accidents are bound to happen in such a busy environment. To date, the restaurant industry has more than average accidents ascompared to other business sectors.
I predict that the restaurant industry will have an incredible year in 2011. Even with commodity prices moving up a bit, more competition from grocery stores and “designer” C-stores and those pesky systemic issues that never seem to go away like - unionization, minimum wage, healthcare, menu labeling, immigration, employee turnover and a scarcity of growth capital. This is baggage and just part of the deal. What I see has changed is attitude and a…
The annual employee party for the Cook's Lobster House team was the stepping stone for what is now a goal to be the regional best at restaurant challenge. Two intense competitions were held for the right to be called the best. The Server obstacal course. Servers walk and run through a course carrying four martini glasses full to the top, trying to avoid spilling. The second compititon was a silverware sorting competition. Speed and acurracy were the key to success…
Most restaurants have a saute station. Most of these saute station have teflon pans. Teflon has had had many associated toxic risks. Even aluminum has been linked as well. Especially when you cook acidic items like tomato sauce in them. In fact if you were to wrap lasagna in foil the foil would start to "melt" away in the food. Our top choice is stainless steel cookware. Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the…
My gym is famous for its signs. I often wonder who comes up with the content for these signs. I have to tell you about three of my favorites.
Before I begin, allow me to provide you with a brief background on my gym. It’s a beautiful facility located within about 5 minutes of my house and my office. I love the convenience and the equipment they offer and that’s about it. Then there’s the signs…
I had been very active with several different chat groups, creating a new one, researching Social Media related issues for work as well as running and responding to all the Social Media there and making new followers and friends at a rate that would…
I've had the privilege to work with bars to help manage and improve their social media efforts. There's no question Facebook and Twitter are both incredibly powerful because of their reach and ability to engage and get valuable feedback from customers. However, we also need to keep an eye out for technology that can improve the experience when visiting your establishment.
the more they stay the same! It's a new year and yet some of the most basic and important points about the guest experience still seem to have escaped some restaurant employees in places we've loved and cared about. That's not to say, however, that there aren't plenty of operators who not only 'get it' but have managed to impart a real desire to serve the guest to each and every member of their team.
Yes, as operators tell us all the time, labor is this industry's continuing problem,…
I strongly urge all restaurant and foodservice operators to attend this valuable seminar. It may have a dramatic impact on your restaurant operation and also your profitability. Both speakers are excellent!
Find out about Google's new local advertising program, Google Tags, how and why Google Places has changed their algorithm and how to optimize your local presence (regardless of your niche) in less than 10 minutes.
Please make sure that you select the "720p" option at the bottom right-hand corner (upon hitting the play button) and allow a few moments for the video to load. You can watch this video in full screen…
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.