Having just seen (again) Steve Martin’s classic sketch regarding Christmas wishes from an old Saturday Night Live, I’m tempted to follow suit, but will try to resist. Still, if I were granted just one wish this Christmas, ...
I’d wish for confidence. There are hazards remaining between us and a robust recovery, including the still-unresolved issue of commercial real estate defaults across lenders’ (and investors’) portfolios. Still, most economists and analysts believe… Continue
Experimentation nation, umami, and food with benefits are just three of the top 10 trends to watch in 2010, according to the experts at The Food Channel®. The website released its top 10 for ’10 today based on research conducted in conjunction with CultureWaves® and the International Food Futurists®. This year’s list identifies the significant food movements consumers, foodservice professionals and manufacturers should watch in the coming year.
Seizing market opportunities is something that all smart business people do to keep ahead of the game and stay competitive. When summer rolls around you roll out your new line of fruity iced cocktails, during the holiday season it’s all about corporate banquets and holiday parties. So what is on diners’ minds in the New Year? NEW YEARS RESOLUTIONS!
Some interesting resolution facts:
• In 2010, about 45% of U.S. adults will make resolutions for the new year.
Location. Location. Location. NOT.
Menu. Menu. Menu. WAY YES.
“If admen had souls, many would probably trade them for an opportunity every restaurateur already has: the ability to place an advertisement in every customer’s hand before they part with their money.”
"descriptive menu labels increased sales by as much as 27…Continue
Here are some resources for any restaurants and foodservice operators out there who'd like to get involved with a charity. I talked to several nonprofits that team up with restaurants - here is the info -
The Salvation Army accepts food service equipment, appliances and food prep supplies for their senior centers, adult day cares and other community programs. Just use the website directory to locate a… Continue
How far have we come from 2007 dining trends? What has remained the same, what has changed? This is the time of the year when we see numerous trends for the coming year in print and on-line. I thought I would go back a couple years, before the economic crisis to predictions on StarChefs.com and take a look at the future from the story from Restaurant News.
See the comparison chart and read the entire story at the… Continue
Added by Dara Bunjon on December 23, 2009 at 8:00am —
A lot is being written about the decade we are about to leave behind. And they are not generally glowing reviews. If Yelp was hosting this, it would probably receive 3 ½ stars...but don’t most reviews on Yelp get 3 ½ stars?
The new millennium started off with fear. Remember that great hoodwink called “Y2K”? Then in March, a dotcom bust that forever changed millions of lives, including mine. That should have been a sign of the challenges we… Continue
2009 is all but gone. It’s been a tough year for some, a hell for others and the end of the road for many a drinking establishment. But let’s face it, the year is almost over. We could lament and mourn the passing of the year, but instead I propose we celebrate.
Celebrate the end of the year, the start of a new year and the hope and potential this new year brings. Hopefully a lot has been learned from the past 12 months to ready you for the year… Continue
Happy bartenders equal happy customers and happy customers like to spend money. It makes a lot of sense to ensure that these very important staff are taken care of, but it’s easy to overlook one guaranteed thing that will annoy your customers.
I was asked a very good question by a bar owner during the week. He wanted to know what the best way was to handle the fact that customers were arriving at his bar, having a drink or two at the bar before… Continue
Transparency with the consumer is one of the biggest fears that our business has to overcome with the restaurant industry during the sales process. Not once have I heard a potential customer tell me that our process is wrong or that our software isn't right for the consumer or that it won't make the establishment a… Continue
It never ceases to amaze me how some people just don’t get it. The latest service gaff in a continuing saga has to do with one of our local health clubs. I have excluded the name to protect the innocent. I promise you I’m sharing the facts, nothing but the facts - none of this has been fabricated or exaggerated.
It began on Monday, December 7th (almost a week ago). I called this health club, which is conveniently located near my house, to inquire about… Continue
A recent open letter from the National Restaurant Association in Nation's Restaurant News seeks to rally the industry around a proposed campaign to "debate the notions currently going unchallenged in the public forum" - notions suggesting consumers can save significant sums by eating at home.
While it's true that the mass media - TV, talk show hosts, etc. - has promoted this theory, it's not clear how well their message has resonated with consumers. According to NRA, research shows… Continue
The Future of GPS Navigation More Connected Consumers, More Features
Greater Accessibility of Navigation Technology on Various Platforms
The market for traditional navigation devices continues to grow but even greater growth is expected in smart phones -- handheld devices with navigation features. This is a trend that restaurant and other retail business owners need to understand and address. In 2007, the introduction of the iPhone… Continue
I don’t think I’m wrong in stating that a good number of us Baltimoreans think of Phillips Seafood Restaurant in Harborplace as a tourist destination – we forget to think of it as a go-to-place for local dining. It really didn’t cross my mind to go there for dinner. When you are part of a restaurant family that has been around for over 50 years and Phillips Seafood Restaurant at Harborplace since back in the 80’s, there is a basis for your longevity. I have recently re-evaluated Phillips as a… Continue
Added by Dara Bunjon on December 21, 2009 at 7:35am —
I remember as a young assistant manager watching with dismay as employees, hourly and salaried alike, would walk by obvious issues/problems large or small and pass by without stopping to lift a finger to fix or help with anything. It was as if the issue/problem were invisible to them. I'm not talking about the earth-shattering "there's a bar fight in the lounge" type of issues. I'm talking about the operationally important and yet mundane kinds of problems/issues issues. For example the bev-nap… Continue
Do you train and encourage your servers to do Latte Art?
This past month we entered a relationship to strategize and execute the social media for Coffee Fest. If you don't know, Coffee Fest is the oldest, most successful trade show for the specialty coffee and tea industry. They've done 45+ tradeshows across the US and in Asia over the last 17 years; with 100% attendee/exhibitor satisfaction.
As a foodie, former chef and entrepreneur, I believe in speaking… Continue
Online orders from hotel guests jumped 125% over the past three years, as travelers cut spending on room service and opted fo -More-
GHIRARDELLI® — Premium, Indulgent, Versatile 81% of consumers prefer to order products Made With Ghirardelli ingredients and 72% will pay more for them. For samples, recipes or to consult with one of our chocolate experts visit www.ghirardelli.com/foodservice.
Today the National Restaurant Association (NRA) praised federal leaders’ commitment to workforce training programs through the Workforce Innovation and Opportunity Act. NRA’s Executive Vice President of Policy and Government Affairs, Scott DeFife, issued the following statement of support:
Tropical Smoothie Café, with the backing of private equity firm BIP Capital, has launched a financing program to help existing franchisees open additional restaurants nationwide by providing up to $20 million in loans.
Domino's Pizza, Inc. (NYSE: DPZ) announced results for the second quarter of 2014, comprised of strong growth in both same store sales and global store counts, which resulted in 17.5% EPS growth, or 67 cents per share.
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.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.