Every decade or so, employers are faced with the challenge of gearing up to meet the needs of a whole new generation of workers. As the pace of cultural change quickens, the generation gap that defines each age group’s world views, values, and beliefs grows more pronounced. This can pose a problem for managers seeking to attract, hire, and retain talented young workers.
Historically, the hospitality industry has relied upon young workers to meet its ever-expanding demand for… Continue
Added by Patrick O on July 31, 2009 at 6:47pm —
Green Wines Today
In California over 5% of the state’s total plantings of wine grapes (over 12,000 acres) are now certified organic by third party organizations like California Certified Organic Farms (CCOF
). In a recent study of organic growers in Napa Valley, I found that percentage to be closer to +7%. Some industry analysts have it that over 90% of vineyards on the West Coast are… Continue
Added by Randy Caparoso on July 31, 2009 at 3:40pm —
I know, you thought me being a veteran of the travel business, I would be blogging about the different "midnight" buffets on cruise ships.
Nice idea, since this forum is dedicated to the food industry.
I thought, instead, since mine is a weekend column, I would do something
I was watching an infomercial on television, a few weeks ago, about a DVD out :
"Best of The Midnight Special."
"The Midnight Special" premiered on a Friday… Continue
Added by Keith Bernhardt on July 31, 2009 at 2:30pm —
Disposing of used vegetable oil has always been a problem for restaurants. In recent years it has gotten easier with the increasing demand for biodiesel. Now many restaurants depend on free pickup services by biodiesel companies as a convenient and cheap way to dispose of their used fryer oil. Some even pay to have the stuff hauled away.
But what if you could take that oil and use it to save money, instead of just giving it away?
Enter Vegawatt, a power system that uses… Continue
Added by Caribou on July 31, 2009 at 12:46pm —
Does Meaning Of 'Comfort Foods' Vary By Age?
by Karlene Lukovitz, Media Post Publications.
When it comes to which general types of foods constitute "comfort foods," there's no real generation gap.
However, more subtle differences in comfort food preferences do exist among age groups, according to a new "Generational Comfort Foods" trend mapping report from the Center for Culinary Development (CCD) and Packaged Facts.
CCD's national online survey on… Continue
Added by Sarah on July 31, 2009 at 10:29am —
Poll your friends in the restaurant industry about online marketing and my guess is that most, if not all, would define internet marketing as social networking, email marketing or some combination of the two. Twitter, FaceBook, MySpace, blogging and newsletters garner the vast majority of buzz surrounding online marketing for restaurants these days and believe me, I'm not arguing against building a solid social media campaign nor am I questioning the returns a business can see from an effective… Continue
Added by Mindi Cabe on July 31, 2009 at 10:25am —
The chart of the week is sow slaughter. First we remember that sows are the breeding inventory for swine and that a build up or reduction in the sow herd can give an early indication of pending pork production levels. As one can tell from the chart, sow slaughter during the first 6 months of this year was anything but alarming from the buy side. As a matter of fact, one might be able to derive from the chart that the breeding herd could actually have increased during the first 6 months. June… Continue
Added by David Maloni on July 31, 2009 at 8:31am —
Many times a job seeker has spent the night before an eagerly-anticipated interview tossing and turning, haunted by visions of the difficult questions they’ll be facing the next day. Whether you’re asked to explain that gap in your experience, the terms under which you left your last job, or your worst professional mistake -- chances are good that you’ll be hit with at least one interview question that will make you cringe.
Let’s face it -- there’s just no way to predict in advance… Continue
Added by Robert Krzak on July 31, 2009 at 6:01am —
SMS (short message service) pager system use cell phone rather than a radio pager to notify the guest when thier table is ready. Cell phones use short message service or 160 character bursts of information over the network or through email services. The advantage of SMS messaging is it transmits more consistantly… Continue
Added by Brandon Munson on July 31, 2009 at 4:00am —
As we all know communication is the cornerstone of all things…business, relationships, results, you name it and it comes down to communication. Maybe I am the only one in a long-term relationship that has heard, “Well you obviously just misunderstood what I said”, right?
The other day I went to pick up my wife from getting her hair done and I was talking with her long term stylist and, as I often do, I made some sarcastic comment about the fact that I thought the directions on the… Continue
Added by Andy Swingley on July 29, 2009 at 8:34pm —
You can do anything on the internet these days, and increasingly people are relying on the web to do all kinds of things that make their daily lives more convenient. On paper, the idea of introducing an online ordering service sounds exciting to restaurateurs. After all, who can complain about making sales before your customer ever steps through the door?
At this point, it’s mostly national chains that have introduced online ordering, many with some considerable success.
Added by Caribou on July 29, 2009 at 2:30pm —
I'd like to share a few articles I read this week that address the changing climate of the restaurant industry and changes in the demographics and habits of diners. Each of these pieces touched on a common theme - that restaurants are going to have work harder to be relevant among a changing -and less loyal- demographic; one that is causing the market to become more competitive and more driven than ever by exceptional customer service.
First, a report released this week from the… Continue
Added by Dani on July 29, 2009 at 1:14pm —
The world of restaurants is starting to shrink, some say, and certainly as I sort through the ‘changes and nixies’ from the U.S. Post Office to mail the latest issue of Foodservice East, that does seem to be the case, with “nixies” outnumbering “changes of address.”
You can blame it on the economy, of course. A friend of mine talks about the “uncertainty” he picks up on from his clients. “It’s a smaller world,” he declares. “There’s a ‘last one standing’ mentality out… Continue
Added by susan holaday on July 29, 2009 at 7:00am —
I don’t normally do this, but I’m pasting the entire press release on the new B & O American Brasserie that is opening on Friday, July 30th. I’m in the middle of 4 projects and just don’t have time to put my own spin on this. Hopefully the news and details will placate you. Enjoy, I’m back to work at the real money earning jobs not that I don't love you all.
Read all the details and check out the menu items at… Continue
Added by Dara Bunjon on July 29, 2009 at 6:26am —
On Thursday, November 5th, 2009, City of Dreams (a charity which I am a part of) will host our annual gala fundraiser, SF 1900: A Night in the Barbary Coast
, which benefits the City of Dreams mentorship and youth development program.
We invite local San Francisco/Bay Area restaurants to participate in this exciting event by donating appetizers to serve the expected 750 local guests.
City of Dreams
: City of Dreams is… Continue
Added by Alyson Mar, RD on July 28, 2009 at 5:21pm —
There are so many culinary schools in existence today that the pool of students graduating with a solid foundation may possibly be diluted. The underlying need to keep enrollment up has often lowered the standards of acceptance basing admittance entirely on whether the student can pay. The bottom line is that many schools are business's and the need to make sales a.k.a. student enrollment. Slick commercials and mass media paint a picture of an exciting career that most students will never… Continue
Added by Chef Len Elias CEC on July 28, 2009 at 5:07pm —
Let’s say you discovered that Panera was hiring an HR manager and you wanted the gig. You know you're qualified, but you also know they’ve had about 500 applications submitted for the position. You have to come up with a way to stand out. The best answer is to have someone inside the organization recommend you to the hiring decision maker. But, let’s say you know someone who works for Panera. Here is an example of how you can use Linkedin to let your network work for you.…
Added by Amanda Hite on July 28, 2009 at 7:22am —
In an effort of full disclosure, I will admit that I love to eat at Johnny Rockets and I used to be a Broadway wannabe.
I was very intrigued by the new Johnny Rockets campaign
. They are partnering with the studio behind the new "Fame" movie and promoting a talent contest called "FAME National Talent Search." They are encouraging their guests to show their talents either at contests in Six Flags theme parks, or guests can submit videos on… Continue
Added by Jeff Schacher on July 27, 2009 at 11:50am —
I'm currently working with 3 different restaurant concepts, preparing them for franchising. One of the concepts is an interesting new fast casual Indian restaurant concept.
Added by Ted Brogan on July 26, 2009 at 8:02pm —
Check out Kermit's Key West Key Lime Shoppe showing off their Key Lime Pie on a stick Tuesday Morning live on the Today Show 7 am.
Added by Kermit on July 26, 2009 at 12:30pm —