I'm very happy to report that all has been resolved with the folks at NASFT and I will indeed be attending the show. I'll have to miss a day but as they say “2 out of 3 ain’t bad”. I will consequently be removing the additional posts about this situation so that we can all move forward positively.
I would also like to share that both Ann Daw and Mike Tucillo were extremely magnanimous, accommodating and helpful in making sure this resolution came about in time for the show. My thanks… Continue
It's summertime again, which, among other things, means it's time for the NASDAQ OMX Food and Restaurant Industry Forum. This year's forum will take place in Times Square in NYC on Monday, June 30. That's this Monday.
What's this about? Basically restaurant industry execs are gathering at this crucial time to discuss important issues such as brand awareness, sustainability and access to capital markets.… Continue
We - or least our goal is to - create Advocates out of customers and Ambassadors out of employees.
Don't consider the term "advocate" or "ambassador" lightly. The difference between a satisfied customer and an advocate can be measured in light-years; the same goes for an employee who serves as a brand ambassador versus just working shifts.
Research has shown (Gallup, Service Management Group, et al) that a "brand advocate" is… Continue
FYI: I just re-passed my food handler's card test. I am now valid to touch food for three years. Since I had not been in the industry for awhile, it's good to know that my knowledge is still where it needs to be. I did not even study and I passed!!
I was glad to see Stephanie win Top Chef. But how can Andrew not be the Fan Favorite? "Culinary B****" is a classic :P Okay, even though I have yet to step foot inside a professional kitchen, I'm well aware that most chefs are men, and it must have something to do with basic male hardwiring that program him to always seek sex; clone his genes. Cooking is a metaphor for what guys do best, or at least what we think about every seven seconds anyway.
What makes dining out unique to me are the memories. The right ambience, the right friends, the right bites, the right sips — it all can come together in the right setting at the right time. Right? Haha.
Of course, all this doesn't matter if the customer service is shoddy. This is true of any business. A few years ago Chicago Tribune restaurant critic Phil Vettel noted in a meeting that 90 percent of the complaints he receives are regarding this very topic. I'm sure this comes… Continue
Managing a start up requires a lot of energy, particularly one like FohBoh, which is moving pretty fast after just 175 days. It's a bit like a puzzle really. Sorting though the various pieces of data. Moving the square edges to the side, and separating like-colors while looking for those small clues that help distinguish one piece from another. That's what I do as CEO. I sort through the loads of data and try not to be over-whelmed while… Continue
Restaurant Owners & GM's Need Systems in Order to Take Care of Their Guests
I have received so many emails and talked to so many people over the last week that I am as fired up as ever. My passion for the restaurant business absolutely consumes me. I just can’t walk into a restaurant without performing some sort of mental checklist to see what is functioning well and what could use improvement. Often I look around and realize that simply following established systems and… Continue
“The trouble with opportunity is that it’s always more recognizable going than coming.” Author unknown.
I am hearing it everywhere – on TV, Radio, Internet, in the office, at work, at church….just about anywhere. The economy is not where any of us would like it to be. Sales are down. Customer counts are down. Profits are down. Everyone is getting a little nervous. Are you? What are you doing? How are you going to insure that you are going to come out of this… Continue
Added by DJ Tryba on June 22, 2008 at 3:19pm —
ATTENTION! Galasource.com Closed - Paid Orders Unfilled Across USA
Galasource, Inc., a Denver based web site that caters to restaurant, retail and hospitality businesses appears to have closed and may be leaving thousands of dollars of paid orders unfilled across the country.
As of June 20, the Galasource web site is still up, but states the shopping cart is inactive and the site is not accepting orders. BBB Denver/Boulder, where the firm is based, reports that… Continue
When can I say enough is enough and just hold a manager accountable to the desired behavior I am looking to achieve? The answer requires that a few steps must be taken first and the steps are clear.
Teaching – The most often overlooked step in any leadership model, everyone has to be taught how to accomplish a task, objective, or behavior before he/she can be held accountable. It applies to everyone – children, new hires, pets, you name it – everyone gets to be taught first and… Continue
Back in the day (circa college) I suddenly felt the need to become a vegetarian. I wasn't motivated by diet but by animal rights. I honestly didn't know much about the issue, but I followed through and avoided meat and similar products for about three years.
And then one day I fell apart.
I'm not quite sure how it all went down, but I genuinely believe it wasn't so much the my hopes and desires to remain a vegetarian but my methodologies. I didn't eat healthy meals; my… Continue
I had an important talk with a cook the other day. What struck me the most was that she has probably never heard what I had to say from anyone else.
For the last few years I have been writing about my industry here at Eggbeater. In some ways I have made guesses based on previous experience, current experiences and what other cooks and chefs have told me the last few years. But it was not until I began…
Yesterday I discussed my love of cupcakes, and today I continue revealing my vices by discussing another love of mine — wine.
I blame my interest in this particular beverage on my hometown. No, I didn't grow up in Napa Valley or in another country that boasts fine wines such as France or Spain. I grew up in Roselle, Illinois, a northwest suburb of Chicago.
There's a cute little winery in Roselle, Lynfred Winery (… Continue
I think we all are feeling the pinch by now from the economic downturn. I truly believe that those of us who can think outside of the box or just go with the flow rather than fighting it will survive and grow when it turns around. Stop wringing your hands and crying over how bad business is or could get in the coming months. Get smart and strong now to be successful later. Don’t be fooled into all the gloom and doom. People make fortunes in economic downturns and you can… Continue
Locally-sourced, conscientious ingredients are gracing menus and grabbing loyal consumers at an increasing number of restaura -More-
Galbani® Mascarpone. Gold Standard True Italian Taste. Italy has a flavor all its own. When it comes to cheese, chefs who know choose Galbani. For irresistibly savory risottos and pastas, try classic Galbani mascarpone. Its rich, creamy goodness makes it perfect for favorites like tiramisu and cannoli. Galbani mascarpone, one of the fine brands from Lactalis Culinary. For paring suggestions, click here.
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.