There comes a time, particularly towards the end of the summer, when you just don’t care anymore. I’m not saying that in a bad way or in a “goodbye cruel world” tone but, rather an “it’s the end of the summer, no one is around/it’s about to get really busy/I need to step back and recharge” kind of way.
Not such a bad thing really.
It’s one of those weeks where the weather was gorgeous yet I was stuck indoors, at a…
I am looking for work here in California and I have come across many of the postings in newsprint and online. I have to now ask questions to the prospective employer, if indeed they are looking for a chef. This has happened on serveral occasions. Why are the employers doing this? and how are they getting away with false advertising?. The one I see the most is "line chef" what the heck is a line chef? How about calling it what it is "line cook." Employers want to make it attractive by using the… Continue
Added by Paul on August 31, 2010 at 11:24am —
Imagine a crowd of antsy, tech-hungry customers pouring into your restaurant. Imagine check-ins happening one right after another, tweets bouncing around like ping pong balls, and texts being volleyed back and forth mercilessly. This crowd is starved for human affection, interaction, and are just happy to see the light of day...
Okay, hold on, take a deep breath. Fear not -- Tweetups are your friend.
It's hard to believe it's been five years. I trend to mark the calendar each year, and have since my wife Kim and I celebrated our 10th wedding anniversary in a Mash-style restaurant build as part of the relief effort at Pass Christian. It was like being in a war zone. Boats and cars in trees. Houses blocks from where their foundations were. A bank vault alone, without a bank. It was a life changing experience. This was a 10 days reality check and we all changed. One can't go through… Continue
It’s back to school time in our household. This is the time of year when we focus on a fresh start - new learning, new friends, new teachers, and, of course, new clothes. I could never imagine how fast kids grow. The marks on the wall behind their doors show my kids have grown 2 full inches taller, each, in the last 4 months. While they are 2 years apart in age, they are within 5 pounds of one another.
So, last week, we prepared ourselves for what was in store. First, we… Continue
My 17 year old thinks I’m a bit over the top when I’m evaluating customer service and he’s probably right. However in these two situations I’m about to describe you tell me if my perspective is in line or out of whack.…
There have been a few studies that have looked at the affects of menu labeling/nutrition information disclosure in restaurants. Most of them, not surprisingly have had very modest results. But I have been reading about some restaurants that have seen some pretty impressive changes in sales and diner ordering habits. I thought I’d share some with you:
When I was in Elementary School, my sixth grade teacher told us about her relative that made and dressed up "Big Macs" and other food for photo shoots. She bursted all of our bubbles, revealing that most of the food you see in advertisements are in fact FAKE! Made of plastic, rubber, and other impostors. Regardless of whether the photos were real or fake, it still made me crave the REAL thing!
The Wall Street Journal has an enjoyable article today called…
You know how there are just certain “rules” in life? Like you can’t have 20”1 biceps unless you workout or you can’t control the weather? There’s no denying that you can’t be cool unless you are a dork first. I know the ladies might disagree but George Clooney was a dork at some point in his life. Nobody is exempt from this…
On Sunday, August 22nd, the new federal gift card law (often referred to as the "CARD Act")went into effect. If you know about this at all, you are in the minority. A simple web search will turn up short outlines for how the law affects consumers or holders of gift cards, but almost nothing to help independent restaurants without their own general counsel,…
1. Reduce The Toxic Load: Keep Chemicals Out of the Air, Water, Soil and our Bodies
Buying organic food promotes a less toxic environment for all living things. With only 0.5 percent of crop and pasture land in organic, according to USDA that leaves 99.5 percent of farm acres in the U.S. at risk of exposure to noxious agricultural chemicals.
Our bodies are the environment so supporting organic agriculture doesn’t just benefit your family, it helps… Continue
Last week, the country suffered from the one of, if not the largest egg recalls ever. Almost half a billion eggs were recalled due to salmonella. While this is a serious matter there is a alternative that is much safer. Pasteurized shell eggs DO NOT have salmonella in them. These are fresh eggs which go through a pasteurization process and kills the salmonella on the inside and outside of the eggs. This is something that cannot be done at home. There are some misconceptions by consumers that… Continue
Added by Jon Smith on August 23, 2010 at 9:33am —
On July 4, 1776 the founders of our country signed their names to the Declaration of Independence. This document became the foundation for uniting the many states of America. Our forefathers had the insight to write a very powerful document. The second paragraph clearly states: ” We hold these truths to be self-evident, that all Men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among them these are Life, Liberty and the Pursuit of… Continue
Which is more important to your restaurant, having the lowest price for credit card processing, or is it worth it to pay a little more and have dependable service. Many companies sign you for the processing and you never see them again. Is that an issue, or is the relationship with these companies unnecessary? What are some things you would like to see these companies do to help you do your business?
I was very recently reading a magazine article by a member of the Foodservice Consultants Society International and was intrigued by the points he was embracing. The lack of educational resources for the up and coming professionals in consulting roles for the food and beverage sector in North America and world wide.
According to wikipedia (not necessarily a bulletproof source, but still useful) there are over 500,000 full and limited service food service establishments…
For awhile I had been reluctant to call myself a foodie. I'm not sure where this came from, but I always thought of a foodie as someone with a "refined taste" for "fancy" food. You know -- those upscale restaurant-goers and abrasive critics.
It sort of reminds me of the question you were asked in literature class in high school or college: Are you more into high culture (literature and classics) or pop culture (Twilight, anyone?). It all speaks of that created…
Animal protein has the potential to carry toxin chemicals in the fat deposits. And the bad news is they keep building up and concentrate. So when we eat these un-clean proteins then these same chemicals get into our fat deposits. This is an ongoing problem that will plague adults for years. In the video I talk about the worst and best protein… Continue
Here's a newsflash for servers. Your job is to do more than make drinks and take orders. You are here to "serve" your guests. They don't just come to your restaurant to eat - they come for the experience.…
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?