Originally published in Sommelier Journal(January 2010):
The fall of 2009 was not a particularly kind on my longtime love/hate relationship with natural corks. It started with attendance an East Coast wine festival, where I was asked to judge 24 chardonnays. Two of them are badly… Continue
Image taken at Flea Street Cafe by Michael Biesemeyer
We hear the term engagement thrown around a lot these days. "We need to engage with our customers." "We need to find new ways to be more engaged in the social media space." " We had better start engaging with our audience before we lose their attention to… Continue
At the May 6, 2010 Pal's Business Excellence Institute training class - Achieving World-Class Resutls - Thom Crosby answers questions about Pal's Sudden Service approach to using information technology.
Thom addresses how IT is approached in the front-of-the- house as well as the back-of-the-house. This Q&A session with Thom is a feature of Achieving World-Class Results…
The subtitle for this week might be “Franchising -- Not For Dummies”. We’re continuing along the first few steps in the path I introduced recently, looking at some of the key success factors -- and pitfalls -- for franchisees and franchisors. This week’s focus is on the franchisor.…
Over the past few weeks there has been some talk of companies building point of sale software to run on the iPad. This sounds fun, but I'm not sure anyone who has worked in an actual restaurant environment would consider it a good idea. The iPad was not designed for a restaurant environment and would probably drive waitstaff and managers alike crazy.
This week at the NRA Show there was a lot of chatter about the future of social media and how it will be used in the restaurant world. Right now most, like myself, are just trying to find our way. Youtube is five years old and growing up fast. Facebook, twitter, and all the rest are changing by the day if not minute. There is a new tool being created constantly. So how do you figure out what, how and when? Who cares, stop over thinking this and get in on the action before it is too late.…
Many people assume that they have a sulfite reaction to drinking wine. In actuality there is a very small portion of the population with a sulfite allergy. Most people are experiencing a tannin reaction to red wine.
Here is one way to self test. Eat some bright apricots. If you get the same reaction from eating these as when you drink wine then you have a true sulfite allergy. These bright apricots are loaded with sulfites.
Most people associate red wines with sulfites, but… Continue
In the early 90’s I wanted to create a business plan to open my first coffee house in Charlotte NC. I did a lot of research and found many different types of plans that could be written. After going to the library and looking at many books and SBA information about writing a business plan, here are some of my thoughts on writing that first business plan.
1. If you address all of the areas of a standard business plan, you will probably have uncovered all… Continue
Everything bagels, at GTBagel, morphed! Thank you Professor Richard Diamond for bringing it to my attention:) Richard is a Law Professor at Georgetown University Law School, a bagel aficionado, regular customer, and when he takes the time to shoot me an email, I listen. In his words,
I LOVE your bagelry. I buy them by the dozen at the store off River Road. And, I would know a good bagel. I am from NYC, where all the bagels used to be boiled first and…
Waiting for our food to come, I was discussing with one of my good friends the possibilities of using Twitter in restaurants and bars. We weren't sure if such a place existed, but how cool would it be to be able to order your dinner via Twitter or even by texting?
I'll spare you the intricacies and hilarious details we brainstormed between the time we ordered and when we got our food. But after dinner, I began to think about all of the things that are near automated in our culture.… Continue
The beauty of a truly transformative condiment is that with one twist of the lid or bottle top an everyday burger or humble turkey sandwich is elevated to new and exotic heights. Condiments, so wonderfully…
Have you ever been watching a live news report and noticed someone in the background waving? It’s often someone young, or young at heart. For a fleeting few seconds, that person’s sole objective is to be seen.
The calm and professional reporter will often move seamlessly through the report. Of course, we’ve all seen the videos of reporters who lost their cool (search: “Reporter Freaking Out” on You Tube for a sample) only to recall that there are cameras recording the… Continue
Added by David Rose on May 23, 2010 at 1:24pm —
Shortly after deciding to write a book, I circulated a questionnaire to everyone I knew and everyone I met to solicit their insights, opinions, and stories about customers, servers, hospitality and human interactions. I'm still accepting completed questionnaires for my…
It is with some amusement tempered by grave concern as I follow the debate over Facebook's latest so-called "privacy policies". Is the default "opt in" or "opt out"? Is it Tuesday or is it Thursday. It's hard to know what the current state of affairs up with these developments and when they impact some 400 million + members of Facebook, including all age groups. I have children (14 and 22) and we have consistently drilled into them the dangers of exposing private information and to carefully… Continue
What a great way to show off one of Baltimore’s and Maryland’s regional specialties by creating Soft Shell Crab Week in downtown Baltimore. Let’s give a hand to the Downtown Partnership. This isn’t the first Soft Shell Crab week, it kicked off last summer and was so successful it has become an annual event. Soft shell crab lovers, dig in!
I have been reading a lot lately about the health benefits of drinking wine on a regular basis. New findings are showing that Moderate drinkers have lower rates of heart disease, obesity and depression than people who abstain from alcohol entirely, the report indicates.…
FohBoh is growing and changing along with the needs of our community. Our platform for connecting the members of the foodservice industry is a dynamic space; creating and maintaining an environment where people can interact demands constant innovation and adaptation.
It'd be easy to get caught up in the numbers, but there is something more meaningful taking place here. FohBoh is a representative cross section of the collective brain trust of the emerging
'socially networked'… Continue
Added by FohBoh on May 21, 2010 at 1:00am —
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.