July 2011 Blog Posts (28)


Non-Operator
Some Things Just Go Together!

 

 

Soup and Sandwich.  Bacon and Eggs.  Love and Marriage.  Peanut Butter and Jelly.  Culture and Customer Service. 

 

Some things just go together !  Like the lyrics from a song my Mom used to sing “you can’t have one without the other”!  If there’s any truth to this premise, why then are there so many organizations that seem unable to admit it?

 

(Break out…

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Added by Bill Campion on July 30, 2011 at 8:30am — 3 Comments


Non-Operator
Gluten Free, Vegan, Raw, Slow, Organic, Kosher, Whole; what do they have in common?

By straight definition?  NOTHING     By commonality?  PLENTY!  They are all food movements of one kind or another reflecting choice whether medically necessary, of religious foundation or nutritional concerns.    These food ‘movements’ are trend signals of what people are now choosing to eat.  AND, they all require a commitment by food service to provide special accommodation.

 

I have always belonged to the ‘you are what you eat’ group.    I like to think that my choices have…

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Added by Sharna Kahn on July 28, 2011 at 12:07pm — No Comments


Non-Operator
Look Who Else Jumped on the Low Calorie Band Wagon

Applebee’s was one of the first chain restaurants to start offering low calorie options with their Under 550 Calorie Menu, since them we have seen low calorie menu sections pop on various menus across the country.  Here are a couple of the latest low cal players:

 

Carl’s Jr,’s Turkey Burger

 …

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Added by Alyson Mar, RD on July 27, 2011 at 2:29pm — No Comments


Operator
Standing With Norway: Tribe

On my block there is a gentle eerie calming sound of semi silence that drapes the area with the slight disturbance of an air conditioner straining under the heat. Perhaps it was the same on Norwegian Island on Friday except it was the snap of a rifle disturbing the silence and the lives of 68 predominantly…

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Added by Ty Sullivan on July 26, 2011 at 7:30pm — 1 Comment


Non-Operator
Inspiring Loyalty in the Gluten Free Diner aka The Gaps of Perhaps



 Without going down the rat h*** of percentages and numbers in regards to the gluten free market size, suffice to agree that the gluten free demand is growing faster than any other market segment and that this demand is not a fad. 

 As proof that what I say actually resembles fact, I see food service quickly embracing this market and announcing gluten free and allergen free menus.  Go into any retail food store now and you will find many, many gluten free products.…

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Added by Sharna Kahn on July 26, 2011 at 1:00pm — No Comments

Pimp My Food Truck

Sometimes I get crazy ideas.

I have a client in Atlanta who's very intent to have the hottest food truck in that metro area. I wrote her business plan early this year and have helped her research and negotiate a brick and morter restaurant to partner with, per Atlanta's code.

Over the last four months we've been negotiating to get the truck. We finally, about three months ago, settled on a food truck manufacturer. Good to go, let's get started and here's a…

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Added by Jeffrey J Kingman on July 26, 2011 at 7:53am — 1 Comment

When service exceeds limits

Can service actually be too good? We get invited to numerous restaurants as a journalist because we're always looking for good stories.

Service is always something we're i interested in. That being said, we've run into a couple of instances over the past year or so when service has gone above and beyond expectations and limits.

We're talking, unfortunately, about examples that show service gone amok, exceeding its limits in…

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Added by susan holaday on July 26, 2011 at 6:20am — 3 Comments

The Social Web: Focus on the 'What'

Google Plus, or Google+ is making some headlines after opening the gates for one and all to enter.



As a restaurant owner, a manager, server, or chef, your first reaction is likely, "oh, another social network..."



In case you are already overwhelmed with Twitter, Facebook, and have no clue what Foursquare is, have no fear. I'll let you in on a… Continue

Added by Josh Hersh on July 26, 2011 at 5:43am — 1 Comment


Operator
Get HAPPY! At Zov's HAPPY HOUR!



ZOV's Bistro --T U S T I N 

Monday through Thursday : 4 p.m. to 6…

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Added by Groff-Hinman on July 25, 2011 at 11:10am — No Comments


Non-Operator
Gone Fishin’

I’m using the luxury of advance posting to set this blog for Thursday, July 21.  When it appears, I’ll be far from the electronic media, standing in one of the world’s great trout streams and doing my best to lower the average performance of fly fishermen.  (Trust me -- I’m not very good.  Sometimes I think my only strikes come because the wily trout occasionally collide with one of my flies.)  So, as I like to think in…

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Added by Rod Guinn on July 21, 2011 at 3:30am — No Comments

Why should someone "like" your restaurant Facebook page?

Expanding your reach: why someone should “like” your brand

Social media is everywhere, and its critical in the restaurant/hospitality industry . The problem is that you may not have the time to really engage your target market. As the debate on the value and ROI of engaging in social media and marketing continues, calls to like, follow, join, fan, and watch are everywhere. But why? Why should the consumer connect your brand? We could spend days analyzing  how this applies to…

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Added by Becky Hendriksen on July 20, 2011 at 12:30pm — 2 Comments

Chef Operator Wanted for Dallas Golf Course (on the qt)

Floating out a request from an awesome hospitality consultant I know.

A talented and experienced Chef / Operator is wanted for a golf course in the Dallas area. Not many details yet (more next week), but the operation is in need of healthy change. Golf course has a good reputation.

Added by Jeffrey J Kingman on July 19, 2011 at 8:59pm — No Comments

Google plus for your Restaurant

Google plus for Restaurants, why it’s going to be better than Facebook, Twitter, and LinkedIn.

 

Here we go again another social media site or so I thought. Google plus to me is the next evolution in social media. In Google fashion they found a way to unify several of the services we already use in Facebook, Twitter, and Linkedin.…

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Added by Robert Vasquez on July 16, 2011 at 10:30am — 6 Comments


Non-Operator
How can a kid's game drive more customers to your door?

When I was young I used to play a game called four square.  It was fun and easy and all you needed to play was a red rubber ball, a piece of chalk to draw the lines, and a relatively flat piece of playground.  Four people at a time would each occupy a square and bounce the ball to try to get one of the other competitors out.  As kids were eliminated a new kid from the line of those waiting to play would fill in at the starting square and the remaining 3 players would advance toward the top… Continue

Added by Michael Leaders on July 15, 2011 at 2:30pm — 2 Comments

Food Contamination Happens all the Time | How to Relieve Minor Food Reactions | Activated Charcoal





It happens, food makes us sick all the time. Most times it just gives us gas and bloating. Here is one of my all time tricks to relieving gas and bloating.



Marcus Guiliano is the chef & owner of Aroma Thyme Bistro located in the bountiful Hudson Valley of New York. Chef Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed over a handful of medical conditions… Continue

Added by Marcus Guiliano on July 15, 2011 at 1:23pm — No Comments

A Culture of Upward Mobility

I have heard the cliché “green goes with everything” many times.  It’s always nice to have a few bucks in reserve or the ability to afford the things you like, but where company culture is concerned there is a more appropriate cliché: “money isn’t everything.”

Successful companies that prosper over the long-term are the ones that offer much more than compensation.  The cultures that survive tumultuous business climates are built upon a core central ideal – a genuine care for…

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Added by Joseph D'Alessandro on July 15, 2011 at 7:12am — No Comments

Bridging the Gap

James Keil, Sr. VP of Sales



“You can't teach a kid to ride a bicycle with a computer.” This is a twist on a classic quote that resonates with me because it very simply describes the value of hands-on training. Yes, this kid could watch a YouTube video, strap on the necessary safety gear and point the front tire down the hill on their own and hope for the best— but I've always found running alongside the kid while coaching to be the very best way to get them pedaling in the… Continue

Added by Waitrainer on July 14, 2011 at 3:00pm — No Comments


Non-Operator
My Dining Out Meal Plan Under 1,700 Calories

Who says that eating out can’t be low cal?  I say as long as you have the information available, you can make healthier decisions at any eatery.  Working the San Francisco Financial District (or as we locals call it the FiDi) I have a lot of dining options at my fingertips.  Here is an example full day of restaurant-purchased meals complete with calorie counts in my healthy eating range:

 

BREAKFAST: 

 …

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Added by Alyson Mar, RD on July 13, 2011 at 6:30pm — 1 Comment


Operator
Cheers! Classic Sitcoms & Customer Service

 

 

I’m going to mention four sitcoms and I want you to close your eyes and try to remember each ones theme song. It doesn’t matter if you remember just the tune or some of the lyrics. Just see how you do:

Cheers…

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Added by Ty Sullivan on July 12, 2011 at 7:00pm — 1 Comment


Non-Operator
Inspirational Groceries

 

 

 

When I go to Kroger I am inspired.  No kidding!  The Kroger I frequent is really no different than any other.  Okay, their produce is significantly better than Meijer and they do a fair job with customer service but it’s really not all that special.  That was until…

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Added by Bill Campion on July 12, 2011 at 5:00am — No Comments

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Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

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