On May 16, 2009 (12:00pm), at the National Restaurant Convention in Chicago, I will be presenting my latest program, Surfing the Economic Tsunami, and I hope you can join me. Along with my colleagues Warren Wolfe (Vice President, Macy’s Food Division), Ray Villaman (President, Tahoe Restaurant Group), and Riley Lagesen (Restaurant Attorney at Davis Wright Tremaine) I will be presenting a process for developing your own business strategy and then leading an interactive discussion of real life… Continue
Added by David Dodson on April 30, 2009 at 10:49pm —
If looking to buy Restaurant Equipment you may be considering the option to buy used. Know what your getting into before jumping in head first. Used restaurant equipment has many pros and cons. I will examine a few of these. PROS: You save money! Used restaurant equipment can be nearly half the price of that same new product. More often than not, used restaurant equipment isn’t so old. Many restaurants go out of business within the first two years leaving many units available for… Continue
Added by Todd Norton on April 30, 2009 at 6:33am —
Let’s face it we are surrounded by prejudice every day in our business and those around us. Sometimes it is bold, blatant, and in your face. Other times it is quiet, unaware, and unintentional.
Social Media and the power of the internet such as this network bring us a different way of thinking. We read, listen, write, and communicate “judging” the author by the power of their words and reactions to our counter points and opinions.
When we meet people “in person” we judge… Continue
Important Video from the CDC (Center for Disease Control)
Swine Flu is influenza caused by a virus in pigs (other wise known as swine). Some pigs have strains of the influenza that are able to infect humans. A short time ago you may have heard news stories involving a swine flu outbreak. Swine Flu is normally very rare in humans. however the…
It's a good thing we did not try to market the "Radical Reuben" when people were voting for "Best Bagel" 2009 Washington City Paper! We just social network marketed a 50% off deal for anybody that walked in the Bethesda bagel shop, Georgetown Bagelry, and voiced the "magic" code: "Radical Reuben". Not a single sole came in for the deal! So much for sociel network marketing for bagels in Bethesda. I just can not believe it!
I know that our sex lives are usually kept well out of the public eye, but even though I feel like the H.S. gym teacher assigned to talk about it, we need to broach the subject when talking about break ups. Don’t worry, we’re not talking about what happens if your office romance goes array, you can read Penelope Trunk's blog if you want to know how that works.
I have a large and very cute pink pig balloon from the recent Cochon 555 event in Boston floating over my dining area table. He's losing helium fast. Does he have swine flu?
A friend jokingly told me yesterday: "Get out fast! You're in danger!"
This silly question is intended to point out the ridiculousness of the mass media's approach to a serious story - an approach that can only intensify the public's fear and even, perhaps, incite panic as government officials track… Continue
If networking is about wearing a nice shirt, keeping secrets, pushing a business card and hard selling, it gets tired pretty fast. And in a connected world, it’s unsustainable, because reputation matters more than ever.
“We no longer care what you say. We care a great deal about what you do…If you network to get, and not to give…. Then we already know who you are” - from Seth Godin's “… Continue
Have written previously of my passion and time devoted to launching a new type of seafood company. One that can provide chefs, restaurants and consumers all over the world with a sustainable, healthy, nutritious supply of seafood without damaging the oceans and its stakeholders. Ultimately, we humans.
We call it Free Range Fish Farming - the proper words are Deep Open Ocean Aquaculture. We cultivate fish far offshore in the vast wet prairies of our world, the oceans.… Continue
Gave me a "warm fuzzy feeling" thought you'd all enjoy it as well!.
By George McKerrow Jr. George McKerrow is CEO of Ted’s Montana Grill and a founder of the Georgia Restaurant Association. Find original print at For the Journal-Constitution find original print on http://tinyurl.com/c2se4v.
Tuesday, April 28, 2009
Funny thing about hard economic times. Life actually goes on. We still fall in love, celebrate anniversaries, graduations, birthdays and life-changing… Continue
A Healthy Dose of Cautious Optimism… Is the Tide Turning for the Restaurant Industry?
This is re-posted with approval from our friends at People Report! For the full blog report, click here.
As you may have noticed, there’s been a constant drumbeat of bad economic news since the financial sector began to implode last September. Recessions come and recessions go, but this one we were told, was different.…Continue
I just read an article in the April 27th issue by Dina Berta of Nations Restaurant News about how restaurant companies and employees are using social sites for interactive communication. How more companies are changing from intranets to web 2.0-type technologies (online networks and communities) as a way to engage and better communicate. Nice article, Dina. Great subject matter too, because its leading edge. In fcat, it's changing how we communicate. It's also something FohBoh has a pretty good… Continue
A lot of things have transpired at work since my last feature post, two weeks ago.
The restaurant that I manage, a mall-based food court concept, has steadily been declining due to the decrease in traffic at that particular center. As I expected, my boss has been broaching the idea that he would like for me to consider moving to a busier location. Being somewhat resistant to change, I guess I have been putting off the inevitable. As it… Continue
Recently I hosted a small dinner party at a Friend’s restaurant. I pre-ordered two sugar-free desserts for my wife and myself. I am trying to control my Type II Diabetes and my wife has eliminated refined sugar. The service was impeccable, the starters playful, entrees were perfect, the desserts truly exquisite and the bill made me choke. …and all I got was a bowl of berries…with sweetened whipped cream. I mentioned this to my Friend later and the next day his Pastry Chef called wanting… Continue
Added by Karl Peters on April 26, 2009 at 9:31am —
The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.
ARG recently sold 14 company-operated restaurants in Tampa, FL to Mosaic Investments, Inc. (Mosaic), a fully integrated investment firm based in Atlanta. In addition to remodeling existing locations slated to commence at the end of 2014, Mosaic has committed to build 13 new Arby's restaurants in the Tampa area over the next nine years.
Prior to joining Smoothie King, Bruno served as vice president of retail sales, operations and franchise development for Fannie May Fine Chocolates, a division of 1800Flowers.com, where he oversaw a $69.5 million retail division that included 100 corporate stores and 45 franchised stores.
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.
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?
Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.
Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" positioned 50,000 km from a telescope to enable imaging of planets about distant stars. It is, he says, the "coolest possible science."