At the close of this year a couple of quotes come to mind.
"It is not what life does to you it is what you do with what life does to you."
"Change is inevitable. Growth is optional."
The power of choice. "We all have the power to think about what we think about. Most of us do not make that choice."
Please add your own quotes or oneliners to the list.
Added by Mel Kleiman on December 31, 2008 at 10:43am —
I received an e-mail today from a printer about how publishers will think about changes in the year ahead, and it contained the following:
I SALUTE YOU!
There is nothing I can give you which you have not;
but there is much that, while I cannot give, you can take.
No heaven can come to us unless our hearts find rest in it today.
No peace lies in the future which is not hidden in this present instant.
Added by susan holaday on December 31, 2008 at 5:03am —
I am a restaurant expert, teaching my SMART systems to independent restaurant owners all over the country (and the world). I teach through speaking engagements, training workshops and coaching sessions. What it all boils down to — I talk a lot!
But with all my talking, my single goal in life is to help the independent restaurant owner not only survive, but thrive, in the sea of chain restaurants out there.
With this in mind, I have a treasure chest… Continue
Added by David Scott Peters on December 31, 2008 at 2:00am —
If you enjoy reading about the best and latest organic wines and ideal food matches without the gibberish, check out my new daily online column on Denver Wine Examiner and subscribe. Today's story:
… if you think all California… Continue
Added by Randy Caparoso on December 30, 2008 at 8:16am —
If you enjoy being able to enjoy a good bottle of wine at dinner, news about the recession might send a shiver down your spine and directly into your wallet. Will you have to stop eating in restaurants start…gulp…cooking at home? Back away from the stove, my friend, Win Signature Restaurants has got a deal for you.
Every Sunday evening, at all five restaurants, we offer B.Y.O. wine and sake. So grab a few friends, your bottles and come on over. Corkage is only $5.
Every Monday, at all… Continue
Added by Christine Olmsted on December 30, 2008 at 8:07am —
I Stumbled Upon
this article from About.com
Top 12 Most Influential Women of 2008
- Women Who Made Headlines in 2008. I was stoked to see a Social Media influence in the top 10.
Here is their list:
1. Hillary Clinton - Woman of the Year and Glass Ceiling Cracker
2. Michelle Obama - The Nation's First African-American First… Continue
Added by Amanda Hite on December 30, 2008 at 6:24am —
Dear Fellow Restaurant Owner
We got something that will blow your mind! We test drove a new Table Planner and people said it is definitely something that an owner of a busy restaurant can use!
Because it helps him/her save time and money.
You as the owner of the restaurant, or your manager/hostess (or a slightly computer literate person, who knows how to click with a mouse... ) can assign groups of guests to… Continue
Added by Kevin B on December 29, 2008 at 8:53pm —
Beef Stroganoff a family favorite and it is on the menu this New Years
Eve. I have used tenderloin of beef in this version and it will melt in your mouth.
You can serve it over steamed rice but I prefer to serve it over fresh homemade
buttered noodles. Add a shrimp cocktail, Caesar salad, roasted beets, chocolate dipped
strawberries, and chilled champagne for a perfect meal to bring in the New Year.
Added by Philip Severson on December 29, 2008 at 12:46pm —
So here is a followup to those emails I sent out to the Wine Spectator 100 Greatest cheese list, as I tryed to begin to set my vendor list of suppliers for the new cheese shop in Acadiana
The email read:
Subject: Interested in your Cheese
From: Dana Romero (firstname.lastname@example.org)
We recently discovered your cheese when it was listed in the “100 Great Cheeses” article in the September 30 edition of Wine Spectator magazine and would like to get a… Continue
Added by Dana A. Romero on December 29, 2008 at 12:34pm —
The business climate is both unpredictable and erratic. Our global economy is changing before our very eyes. As business owners and consumers, we all want things to stay the same. Consistency is our safe comfort zone; it’s where we migrate. Consumers today are well educated, connected to the Internet and tuned in to Cooking shows and whatever’s hot.
To stay ahead of today’s consumers, Restaurateurs need to be connected and constantly educating themselves. It’s no longer enough that you… Continue
Added by D*** Varano on December 29, 2008 at 10:50am —
Operating from a community on the edge of Toronto, we are surrounded by prime agricultural areas and would like to focus some of our energies into creating a 100 mile menu. We are primarily a catering company and looking for input from anyone on this thought.
Added by Kevin Anyan on December 28, 2008 at 11:06am —
I've just begun a new daily online newspaper column (re Denver Wine Examinerr
) that will focus on one organic, biodynamic or sustainably grown wine each day, matching it with a dish (plus recipe) or cheese. Without, of course, the usual wine geek gibberish. If this sounds like fun, get a gander at today's entry, and be sure to sign up to subscribe on the… Continue
Added by Randy Caparoso on December 27, 2008 at 12:15pm —
In April of 2008 I wrote a blog post on my company website on the 5 ways to drive private dining business. In April the recession talk was picking up steam but most restaurant operators felt that the their private dining business was "just for December" and were not too concerned. What a difference eight months make!
I thought I re-post the blog with the hope that it helps everyone who wants to make private dining a larger part of their revenue mix.
Here it… Continue
Added by Jonathan Morse on December 27, 2008 at 11:57am —
Let’s start by wishing everyone Happy Holidays. I first thought of writing on what I wanted to find “Under The Tree”, but in the spirit of “Upside Down” as discussed below, I’ll invite each of you to suggest your wishes. Remember, we’ve barely started the Twelve Days of Christmas, so there’s still time.
I’m sure by now we’ve all heard (and are in psychic danger of becoming immune to the pain which comes of hearing) of people who are “Upside Down” in their homes because their… Continue
Added by Rod Guinn on December 26, 2008 at 6:00am —
Amid all the bad news about the industry’s prospects came a little-noticed hopeful development: Restaurant companies are getting their hands on capital again. If you think that’s the sort of yawn-inducing stuff that only lightens the hearts of guys in green eyeshades, consider what it means for everyone in the business.
Even if you’re not a shareholder, competitor or employee of Landry’s, you should be cheering founder and CEO Tilman Fertitta for getting an $81-million line of credit… Continue
Added by Peter Romeo on December 24, 2008 at 6:42am —
In this tough economy, nickels matter more than ever before.
In this series of Success Stories, I'm going to talk about necessary innovations that go beyond basic adaptation like cutting costs. I’ll be following up with effective initiatives in several functional areas, including:
*Building on distribution opportunities for your brand;
*Driving Sales including catering opportunities and food catalog sales;
*Production Efficiency for these new… Continue
Added by Erle Dardick on December 24, 2008 at 1:00am —
An Elegant New Twist For A Holiday Classic Green Bean Casserole
One of the most popular holiday side dishes in the United States is the classic green bean casserole. The Campbell’s Soup Company introduced the recipe in 1955 and for fifty years it has been a common staple on as many as 30 million holiday tables every year. The dish combines green beans, cream of mushroom soup and crunchy French fried onions. My recipe combines fresh blanched green beans, cheddar cheese… Continue
Added by Philip Severson on December 23, 2008 at 12:39pm —
The holidays are upon us, and New Years Eve is just around the corner. On such a busy restaurant day, it's essential to get as much done ahead of time as possible. Fortunately, On Top bagged whipped topping
can help. Only On Top can be piped onto desserts before they're stored in the cooler -- or even the freezer -- for the big night. Try that with aerosol whipped topping and… Continue
Added by OnTop(r) on December 23, 2008 at 10:21am —
A short news item in Crain's New York Business recently sums up what's going on very succinctly. Dany Meyer, head of Union Square Hospitality Group, the owner of some of Manhattan's most acclaimed restaurants such as Union Square Cafe, Eleven Madison Park (recently honored by Relais & Chateaux) and Gramercy Tavern, was talking about the current state of the stock market and the economy, comparing it to "really bad weather."
Crain's quotes him as saying: "You can decide to stay in… Continue
Added by susan holaday on December 23, 2008 at 8:30am —
My world speeds at 120 miles per hour. When I think it can’t go faster the holiday’s race in and I'm find myself clinched tight to an end of the year roller coaster. This year I’m working on being present and appreciating every flashing moment of holiday hustle.
Today like a holiday sucker, I’m sharing some of my recent moments. In return I hope you share yours.
Texting in Church
Last Sunday the Pastor had us text the meaning of Christmas to someone special.… Continue
Added by Amanda Hite on December 23, 2008 at 7:30am —