On a flight last week, I was sitting next to a boy and a girl who were both in their mid twenties. The girl noticed the “start-up magazine” in my bag, pointed to it and said to the boy, “Hey, have you heard of this magazine?” It was an obvious and awkward moment where I knew she wanted me to ask, “Do you have a start-up? If so, what do you do?” So.. I asked, she enthusiastically said, “YES!“ and then, blushing, said “OK. Here’s my spiel.” Her “partner” winked and gave… Continue
As I have already mentioned, poor service is usually not an isolated incident – just one event perpetrated by just one employee. No, it is usually a system or culture that is off kilter, sometimes stemming from a leadership style that is ineffective, or cost control measures that ‘unexpectedly’ backfire.
I recently worked with an owner who provided a a perfect example of the latter. Knowing that labor is one of its largest expenses, the business looks for ways to cut shift costs to… Continue
I received an alarming call last week; the message left informed me that my business “must not be doing very well.” Wow, that might have been a scary message except for the fact that things are going great.
So who left this message for me? My bank, a disgruntled business that was not happy with my service, or a competitor who was trying to ruffle my feathers? The answer is; none of the above. Instead, I was shocked to find out it was a vendor whom I hadn’t spoken with in a few… Continue
Now that we are entering the hottest time of the year, it’s a good time to examine the refrigeration units in your restaurant and make sure they are operating as efficiently as possible. No matter what you do, you’re going to end up spending more money on refrigeration this time of year than any other. However, that doesn’t mean you should have to spend any more than absolutely necessary.
Have you optimized your refrigeration efficiency? Doing so can save you a LOT of money. Here’s… Continue
One thing this world creates naturally is competition. It’s natural and healthy albeit scary and stressful. At first glance, who wants competition? You’d love to own it all, right? Well, that’s just not going to happen, and that is okay. One of the hardest habits to break is to try to take everything for yourself in business. Not only is it poor practice in life, it’s even poorer practice in business. Competition creates awareness and awareness creates patronage. Patrons can be broken into… Continue
Added by Joseph Szala on June 29, 2009 at 1:19pm —
I received this note from my good friend and colleague, Tony Sandilla. We've corresponded for many years via the net and have nver met face to tace! It is a privilige to have come to know him and I know he represents many of our peers throughout the USA and the world.
FROM TONY SANDILLA:
Mr. Paz, I had the privilege yesterday morning of working a very special catering. It was an off-site gig. I went with about six others, including cooks and great…Continue
Added by Paul Paz on June 29, 2009 at 10:57am —
On a lovely evening last week I had the pleasure of attending the pre-opening party for a new multi-million dollar restaurant. Feeling quite special (and not a little overdressed!), I joined the ebb and flow of a few hundred of Seattle’s beautiful people (who, I now know, wear torn jeans and layered Tshirts to such events – I am sooooo 90’s!).
The space is absolutely gorgeous and quite a bit of thought and imagination went into its design, as one would expect from a team of such… Continue
At first, I was going to write a blog about the passings of Ed McMahon, Farrah Fawcett and Michael Jackson. More in a moment.
I have since, revised my plan, after watching the news coverage.
Every network and every show mentions "icon" in their respective
obituaries. There is truth to it. Each was an icon in his or her own
right , but come on, every other word ?
In all actuality, each was probably its own "brand" , much like "Kleenex"
Not to get on the Michael Jackson bandwagon, but it wasn’t lost on me last week as news broke of his cardiac arrest and death, that traditional, mainstream media sources were my last resort for breaking news.
Not that this should surprise me, but it’s been somewhat stealth. I’ve known for months that my media consumption behaviors and those of my culinary friends were rapidly changing. It was just never quite as apparent as it was last week as I worked to confirm what could have been… Continue
Well, I’ve always wanted to attend the NASFT Summer Fancy Food Show, a gargantuan gourmet foodie event at the Javits Center in New York, but even though I’ve written about food and retail for over a decade and can get into any other trade show, that ticket has always remained out of my reach. Until this year, when I decided that gift baskets might be a way of liquidating some cute but slow-selling merchandise I have in stock in my other life as a struggling start-up online retailer. That’s the… Continue
I was so lucky in my food career and now I am settling down in Akron/Kenmore Ohio as a Volunteer Chef. "First Glance" started a great Teen Center and now one whole floor devoted to teen moms and down the road a teen home.
Last tuesday was the first day in the new teen mom area and the kitchen is mine. We will also have a full commercial kitchen one floor up for a future catering business I will run.
Baking is not my forte, though my friend, Maria Springer is amazing and she has agreed to share some of her baking and chocolate wisdom today in this column.
Maria Springer excels in creating Viennese pastry and I have been the lucky recipient many times as well as a attending a selection of her cooking classes. Maria started her Maja’s Viennese Kitchen Cooking School 16 years ago in Baltimore County.
If you know me, you know that food & wine are a major part of my life! I even have a few grape vines growing in my little backyard. I also lead a life that is just plain hard on my hands; between flying trapeze, cooking, catering & dishes, dogs, cats & horses, my poor hands don't stand a chance. It is a constant battle to keep them moisturized. I've tried many products,…Continue
Added by Margie Tosch on June 26, 2009 at 1:05pm —
As a marketer, I usually think in terms of planned events, promotions, and how to effectively reach your target demographics, but yesterday, I happened upon a wonderful reminder of why sometimes it is better to put all your "marketing plans" and "PR promotions" and "Advertising" off to the side for a moment and just let your own personal passions shine through naturally in your restaurant.
Before I begin, I should mention that I am a HUGE Michael Jackson fan. He pretty much defined… Continue
I don't care to belong to a club that accepts people like me as members.
-- Groucho Marx
This splendid line actually predates Groucho (for fans of Masterpiece Theatre, John Galsworthy apparently used a slightly different phrasing in discussing one of the Forsyte Saga’s characters). For my money, however, it’ll always be associated with Groucho.
Over the years, I’ve found many uses for it. Last week, I discovered a new one. A recent news report,… Continue
Cairns Tour company based in Queensland offers Eco Tourism and Heritage Daintree Rainforest tours of a lifetime. BillyTea Bush Safaris, leading Cairns Eco Tourism company, provides personalized day tours to World Heritage rainforest area of Cape Tribulation, Daintree and extended tours to Cape York Peninsula.
A family owned company, offers 4WD personalised day tours to the World Heritage… Continue
Added by TravelAU on June 26, 2009 at 1:55am —
Sebel Resort Noosa provides luxurious Noosa accommodation perfect for your Noosa holidays.
The elegant Sebel Resort Noosa, set in the heart of cosmopolitan Hastings Street, offers location and luxury with an opportunity to enjoy the best Noosa accommodation and Noosa Holidays. Surrounded by world-class restaurants, hotels and up-market fashion boutiques, the Sebel Noosa Resort is less than a… Continue
Added by TravelAU on June 26, 2009 at 1:53am —
Mandalay Shalimar Luxury Beachfront Apartments provides Port Douglas holiday accommodation ranging from apartments and beach houses. Offers ultimate convenience, within easy walking distance of the wonderful restaurants and eateries located in and around the Marina Mirage and Macrossan Street.
Sales at fast-casual eateries are growing at a pace similar to that of quickservice and sit-down restaurants as young, high-i -More-
Taylor® Grills. Cooking made Easier, Faster, and Smarter. With efficiency and food safety top of mind, the Taylor® L810 two-sided grill is a foodservice industry favorite. Optimize profits and cooking efficiency with three separately controlled cooking zones, programmable cook times, pre-set temperature and automatic gap settings. To learn more click here.
Main Event Entertainment, the fastest-growing family entertainment center in America, is celebrating its new center opening in Pharr, Texas, a suburb near McAllen in the Rio Grande Valley. Doors will open to the public at 9 a.m. on August 6.
Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.
Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:
Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.
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.