Food Safety Manager Training Classes

Monday, January 17, 2011

9:00 am - 6:00 pm…

Food Safety Manager Training Classes

Friday, January 14, 2011

9:00am - 6:00pm

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Cultural diversity is everywhere you look in the restaurant service business and has to be discussed with employees immediately whenever problems are beginning to mount. The "employee tension factor" must always be gauged judiciously over the course of time during the running of daily operations. This concept must be taught in every restaurant management training program. Anticipation and forethought of this type will keep a pressure cooker atmosphere from exploding, so it won't be too late…

We thought it appropriate to take a close look at the 2010 chain restaurant same store sales year over year gains. This year on Seeking Alpha, we published about restaurant same store sales “pops”, that magical moment where the sales trend materially moved. In our opinion, a 1000 basis points improvement from trend is a real indicator…

The Ultimate in Wine Cellar Wood Flooring

Does your wine cellar floor make a statement?

So how are Wine Barrels turned into beautiful wine cellar flooring that…

The New York State Department of Labor has issued new wage regulations applicable to employees in the restaurant and hotel industry. The new Hospitality Wage Order, effective January 1, 2011, brings significant changes that both employers and employees in the restaurant industry should be aware of.

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I was reading through some of my news-y blogs today and came across a post from The Atlantic's Andrew Sullivan titled "Awful Restaurant Web Sites". He referenced a post by a Julian Sanchez, a D.C.-based writer that covers the interesection of privacy, technology, and politics.

His entire article is centered around the question:…

I’m old enough to remember not only that there once were just three main broadcast television channels but also that programming wasn’t always 24/7. If CBS or NBC didn’t have a program to fill the 8 p.m. slot on Tuesday night, the network simply went quiet and blank. But television, like nature, abhors a vacuum and the broadcast channels and cable channels that later joined them quickly understood there’s no…

I have been asked to present a seminar for Bargreen Ellingson called "Putting Social Media on the Front Burner".  Every year Bargreen has an Foodservice show for their customers and an Annual Meeting for their sales staff.  This year the show is on January 20th, 2011.  (wow - 2011!  time flies...)  Both Bargreen and I are excited to…

Here is one of my favorative smoothies. In fact I am addicticted to this one in fact. It's so simple, avocado, ginger, coconut & goji berries. 

Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant…

I’ve often described working in a restaurant as Improv Theatre. Every shift presents unique circumstances and challenges, and even the most experienced professionals can be taken aback by the audacity of the human condition.

A seasoned general manager of a popular Boston restaurant sent me a text last week requesting to meet. Based on his extensive hospitality industry experience, I knew his story would not be an every-day tale of woe. When we met for breakfast the next day, he did…

While most restaurant owners know and agree that offering full nutritional information as a part of their menu is a good thing, many are quick to point…

This is Part 4 in a series.  We will look at the traditional sales cycle as it relates to restaurant marketing and examine a full-scale plan to fill all the points on the cycle.  In this part we talk more

about Closing The Sale.

In this series we are looking at the traditional sales cycle and how it relates to restaurant marketing.  My premise here is:

Many believe that restaurants don't follow the traditional sales cycle, and the same rules don't apply…

This is Part 3 in a series.  We will look at the traditional sales cycle as it relates to restaurant marketing and examine a full-scale plan to fill all the points on the cycle.  In this part we talk more

about Need Recognition and Formulating Solutions.

Need recognition and Formulating Solutions

In parts one and two of this series, we looked at the traditional sales cycle and how it relates to restaurant marketing.  My premise here…

This is Part 2 in a series.  We will look at the traditional sales cycle as it relates to restaurant marketing and examine a full-scale plan to fill all the points on the cycle.  In this part we talk more

about Establishing Relationships - creating awareness of your business

and starting a new customer's cycle.

In we talked about examining your current and desired customer base.  As I said, this is key to determining how you need to move forward - not

just who…