During a recent visit to a local restaurant, I went into the restroom to wash my hands, as I was drying off my hands, I noticed that on the mirror in the restroom was flier with the weekly specials listed. I had to laugh. All I could think of is, is this how this restaurant markets their business? I find that type of marketing a bit tacky.
If I could talk to the owner, I would have asked him how effective his marketing is. I also would like to know… Continue
Now that there are signs of life in the restaurant business, let's remember the last two years where many a restaurants closed their doors. For the survivors, let's remember the tough times and build on what we learned. Here are some reminders:…
Our “Eat the View” organic garden has expanded more than triple in size from last year and there are plans to continue the expansion with every season. With efforts to bridge the gap to a more sustainable future and
with the growing patches of vegetables come the need for more organic materials such as mulch, soil, and nutrients. The expansion of the “homesteading” on our near half acre of land has necessitated the development of a new composting… Continue
I attended massive church revivals as a young boy in the Bible-belt of Indiana. That was nearly 20 years and several lives ago. I will never forget the evangelists who prowled across the stage and pounded the pulpit, their mouths foaming in the name of Jesus. Their passion and force of persuasion was so intense, so practiced, grown men in the seats around me could be reduced to puddles in mere minutes. A revival preacher had only a…
While I was in Santa Barbara this week, I made a comment on how it seems to be harder to attract clients in the summer. I was quickly reminded that is NOT the case. I realized quickly that is my own mindset issue and really not a true…
35% of respondents to a recent Technomic survey say that they access social media sites on a mobile phone or smartphone at least once a day. (Source: Technomic's Leveraging Social Media & Mobile Technologies 2010 study)
All military always receive 50% off @GTBagel. Georgetown Bagelry supports our military and the people who serve our country. Technically, that should be each of us! One way we can honor the men and women who are willing to give their lives so that we can hopefully raise global consciousness and live freely, is by giving them 50% off their purchases. Badu, our manager, who is from Gambia appreciates U.S. Citizenship so much that he wanted to go into the service but was denied…
Last time we asked why some companies choose to franchise, while others do not. This time I’ll reverse the question and ask why some operators choose to be franchisees, while others prefer to follow their own vision.…
There is an unbelievable amount of activity in the bagel shop recently. We’ve had several break downs of equipment so I haven’t made the time to sit and write. I’ve been out and about big time, from the roof to inside the oven. No joke. I wish I took a picture from the roof. I do not want to go back up:)
Chefs love to make flavorful herb oils to season their food with. I
have discovered essential oils that I have incorporated in my kitchen.
There is a huge difference in in the process and strength of these
An infused oil is usually an herb that is added to oil to draw the flavor into the oil. An essential oil is the oil that comes from the plant itself. The oil that is locked in the plant is very strong. This oil is used very sparingly.… Continue
One of those leadership road hazards that most of us hit head-on at times is thinking that we have it all figured out and know all the answers. We spring to conclusions, discount ideas, and generally don’t listen either intentionally or not. Now, I don’t know about you but I can’t remember the last time I actually had an original thought. Don’t take that last remark as bad as I feel after typing it. What I mean is, think about it! Where do you get the ideas you implement every day? Here are the… Continue
I've written before about the importance of listening to your customers as you build relationships with them through Twitter, Facebook, and other social networks. If you aren't yet engaged through those mediums, take the first step to see where you are being talked about and what people are saying.
Larger brands usually monitor what's been said about them daily, even…
A popular topic lately in a couple different restaurant discussion forums I participate in is the question of who owns the recipes your restaurant uses?
Let's look at a couple possible scenarios that could affect your restaurant.
Your executive chef or kitchen manager quits. Maybe one or two members of the kitchen staff leave with her/him. Your chef keeps extensive recipes written down in a book they've had since long before they…
A big part of social networking is finding great information to share with others. You see something that you know your colleagues would appreciate, and you send it to them via email, Facebook, Twitter, etc. The simple act of sharing content secures your social utility and relevance to everyone in your network. Plus, people love to be turned on to cool stuff.
So, follow the simple instructions in the video below:…
The older I get, the more I appreciate the game of chess. To be successful, you have to review and assess your current status, and determine the best decision based upon the information you have, and by trying to predict what your opponent will do. It’s certainly a calculated game requiring strong strategy and execution to succeed.
It’s not a game that everyone understands immediately. Surely, you can learn the game rather quickly; you can learn each piece, and how it… Continue
I'll be your server, but don't think I'm your servant. You may be on a date with your wife, the only two hours you spend alone together all week, but I'll be damned if I have to wait all night for you to finish that cheese plate.
Do you bring arrogance?
I'll explain the specials, but if you don't know what confit…
Taco Bell will test a new fast-casual concept called U.S. Taco Co. -More-
Avocados From Mexico: All New Recipe Brochure Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!
Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year.
Dunkin' Donuts announced today the signing of multi-unit store development agreements with two new franchise groups to develop 20 new restaurants in South Orange County and the San Fernando Valley area over the next several years.
Togo's Eateries, Inc. announced it has signed franchise agreements to develop five restaurants in Eastern Idaho and eight locations in Salt Lake City, Utah. In 2014, the brand will also mark its entry into Colorado, Idaho, and Utah with restaurant openings planned over the next few months.
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.
"The computer is an incredibly powerful means of creative expression," says designer and TED Fellow James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.
Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.
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?