December 2011 Blog Posts (50)

# Is Google Plus 1 a Game Changer

It’s only one, tiny, insignificant button. So how come it’s changed so much in such little time? Google plus 1 has recently come out of nowhere and it’s slowly changing the fabric of the marketing world. So let’s start from the beginning, what specifically is Google plus 1, and what are the reasons for it being so significant?  Well, Google plus one is Google’s newest revolutionary experiment. They’ve been working on it for quite some time now. It’s a fairly new aspect to global marketing…

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Added by Travis Martin on December 17, 2011 at 5:35am — 1 Comment


Non-Operator
Changing the tide on Super Bowl Sunday

Could there be anything better for a bar than the Super Bowl? An annual weekend sporting event that captures the attention of a huge percentage of the country and is geared towards television, food and booze?

But unfortunately as the size of High-Def TVs grows and the cost…

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Added by Barry Chandler on December 16, 2011 at 4:37pm — No Comments

Cut Bad Habits: Use the Right Knife

It has taken centuries to perfect each and every type of knife used in today’s kitchens. Each knife has its own, unique and individual function and it is important to use it for what it was intended. Many people assume that “a knife is a knife”. This is not true. A beautiful loaf of bread or the perfect filet of meat can be ruined with one slice from the wrong knife. Just to make sure everything is clear; here is an explanation of what each knife is made for.

 

The first, and…

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Added by Kathryn Sahr on December 16, 2011 at 12:39pm — No Comments

Bartending: Do it Right. Do it at Home.

Everyone agrees that going out to a bar makes for a fun Saturday night but the price of alcoholic drinks at most bars and restaurants are outrageous. Why go out and spend all of your hard earned money when you can create a high quality bar at home? Save money without skimping on the fun! Create a professional bar right at home and impress all your friends and family. Here are a few things that will help you achieve your goal of making the best at- home bar.

 

(1)   First things…

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Added by Kathryn Sahr on December 16, 2011 at 12:39pm — No Comments

Does Size really matter?

Does Size Really Matter?

Ahh…the age old question. But I’m talking about the size of your restaurant’s email list. (Yeah, I know.  False advertising, right? You totally expected a different angle didn’t you?)

Everywhere you turn you are being told to gather all the emails of your guests, and keep building your database, and every event you do should have a way of gathering email…

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Added by Travis Martin on December 15, 2011 at 7:52pm — 1 Comment


Non-Operator
Food Broker Consolidation - Good News?

Technomic Offers Viewpoint on "Mega-Merger"

Technomic's Bob Goldin has released…

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Added by FohBoh on December 15, 2011 at 2:12pm — 4 Comments


Non-Operator
Playing the Downturns

Which Downturn?

Over the weekend, I re-read an article called “Moving Upward in a Downturn,” an article by Darrell Rigby in the Harvard Business Review of June 2001.  (No, that’s not a typo, 2001 is…

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Added by Paul Letendre on December 15, 2011 at 12:30pm — No Comments

Cocktail Glasses Explained

When at the bars, it is not uncommon to see multiple kinds of glasses sitting behind the bar. It seems to me that most of those glasses aren’t used very often, but then again, I have a habit of ordering the same drink every time. If you are confused or curious like me, here is an explanation of what each glass is used for.

    

The first and most commonly used cocktail glasses are the highball and lowball. The lowball is generally used for “single” shot mixed drinks or for…

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Added by Kathryn Sahr on December 15, 2011 at 11:19am — 14 Comments

How To Speed Up Your Cooking Time

As the world becomes more and more fast-paced people are now trying to shave time where ever they can! That way of thinking doesn’t stop in the kitchen either. If you’re in a pinch and need to speed up your preparation time before rushing off to your next engagement, I recommend investing in a few simple tools that can drastically cut down your cooking time.



    Let’s talk about slicing and chopping first. This is a tedious process and eats away at your valuable time and if…

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Added by Kathryn Sahr on December 15, 2011 at 11:00am — No Comments

The Paper World Ends in 2012

I predict that 2012 will be the year for paper to finally become obsolete in all foodservice business transactions and information storage. Restaurant owners, finance officers and HR teams can deliberate how long it will take, but it is obvious that the days of using paper on the business side of foodservice are numbered. What’s causing the end of the paper world? Technological advancement.

 

Tech-savvy consumers, employees and managers alike are increasingly fed up with paper…

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Added by Nate DaPore on December 15, 2011 at 10:54am — 3 Comments


Operator
Z’Tejas Servers Pool Tips To Treat Homeless To Early Xmas

            40 homeless children (aged 1-17) and their parents almost missed Christmas this year until the servers at the Z’Tejas Southwestern Grill heard about their plight.  They responded by pooling their tips and inviting them to a special breakfast at the restaurant that is located at South Coast Plaza in Costa Mesa on December 23 at 10:00 a.m.  Before the restaurant opens for business, the servers will volunteer their time to serve breakfast, meet with the families of Orange Coast…

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Added by Groff-Hinman on December 15, 2011 at 10:30am — No Comments


Non-Operator
Getting New Customers For Your Restaurant

It’s the holiday season, people are going out to eat and your restaurant will be seeing new faces. That’s great. Did you ever think about your strategy for attracting new customers all year-long?

Part of your marketing plan for 2012 should be a strategy for getting and keeping new customers . What are you doing to increase trial at your restaurant? There are some of the basic strategies such as advertising in the local paper or coupon book, but have you considered about how getting…

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Added by Joe Welsh on December 15, 2011 at 4:30am — No Comments


Non-Operator
Is money the best way to motivate your staff?

We all know they wouldn’t show up for work each day if you weren’t paying them, but is money the most effective way to get the most out of your employees?

In …

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Added by Barry Chandler on December 14, 2011 at 4:15pm — 2 Comments


Non-Operator
Cutting Calories in Artisan Sandwiches

Fresh baked bread, imported meats, house-made spreads...what’s not to love about an artisan sandwich?  Well, the calorie count may be an issue to some people.  With New Years and Resolutions just around the corner it’s not a bad idea to start thinking about ways to cut calories for those diners on a weight loss mission.  Sandwiches provide an easy platform to make simple changes that will lower their fat and calorie contents.  Here are some ideas to help get started:

 

Wrap…

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Added by Alyson Mar, RD on December 14, 2011 at 1:36pm — 1 Comment


Operator
Friends, Humans, Social Media Folks Lend Me Your Ears: The Payoff



Friends, Humans, Social Media folks…Lend me your ears…For let me tell thee about the true payoff of this thing we call Social Media!

 

Last week myself and others started a ball rolling on Twitter to aid a small but powerful radio station in Campbell River Canada where…

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Added by Ty Sullivan on December 13, 2011 at 7:00pm — 1 Comment


Non-Operator
Operations Tip: Proft Analysis Simplified

Guest Post by Chuck Deibel, Senior Partner at BEVINCO

Is looking at just the change in your Pour Cost percentage enough to determine how much more profitable it is to reduce your lost sales and missing…

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Added by Barry Chandler on December 13, 2011 at 4:18am — No Comments

Google Analytics: Analyzing Mobile Website Performance

Now that you’ve created your restaurant’s mobile website it’s time to think about tracking results. This will help you analyze the effectiveness of your content and ultimately help you optimize your sales. The beauty of Google Analytics is that it’s free and you don’t have to be an analyst to interpret the data, or act on it.

 Key Metrics in Google Analytics

Here is a breakdown of a number of key metrics provided by Google Analytics, possible interpretations of the data,…

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Added by Jon Rock on December 9, 2011 at 1:03pm — No Comments


Non-Operator
How We Wait: Restaurants and the Smartphone Craze

After putting her name on the waitlist at a crowded restaurant, anthropologist Krystal D’Costa noticed a common theme among her fellow waiting guests. Rather than engaging in organic conversation, the customer queue pulled out their smartphones and began texting and engaging in social media, sparking discussion about what they found. Few - if any - people were using their…

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Added by Jammie Mountz on December 8, 2011 at 12:32pm — No Comments


Non-Operator
Fear of Franchising?

No, I’ve never read anything by Erica Jong, and there’s nothing zipless about this column -- nor, I trust, about the attitudes of the parties who inspired it.  (For those of less than a certain age, feel free to research Erica Jong’s Fear of Flying and the cultural touchstone it provided.)…

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Added by Rod Guinn on December 8, 2011 at 3:30am — 2 Comments


Non-Operator
New site helps pair your cocktails with your tunes

File this under the category of: ‘Things to do on your off-day or after closing up the bar.’

Those of us who enjoy a cocktail (or five) now and again know that music usually makes it way into the experience at some point. Whether it’s listening to the jukebox or picking an…

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Added by Barry Chandler on December 8, 2011 at 2:15am — No Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Report: Consumers want more protein, need more education

A majority of U.S.  -More

California Walnut Beet Carpaccio Flatbread
Jump start their appetites with this fabulous flatbread appetizer topped with beets, goat cheese, arugula and California Walnuts. For this and more great recipes, visit http://www.walnuts.org/food-professionals/trending-recipes/.

Vegetables take over dessert menus

Top pastry chefs in the U.S.  -More

Rising takeout demand drives new Mama Fu's footprint

Austin, Texas-based Mama Fu's Asian House debuted a smaller footprint unit focused on feeding a growing demand for takeout an -More

JOBS & CAREERS

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National News

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

Arby's Announces Development Deals With New And Existing Franchisees

ARG recently sold 14 company-operated restaurants in Tampa, FL to Mosaic Investments, Inc. (Mosaic), a fully integrated investment firm based in Atlanta. In addition to remodeling existing locations slated to commence at the end of 2014, Mosaic has committed to build 13 new Arby's restaurants in the Tampa area over the next nine years.

Smoothie King Appoints Vice President Of Business Development To Drive Brand's Expansion Across The U.S.

Prior to joining Smoothie King, Bruno served as vice president of retail sales, operations and franchise development for Fannie May Fine Chocolates, a division of 1800Flowers.com, where he oversaw a $69.5 million retail division that included 100 corporate stores and 45 franchised stores.

CROWD FUNDING

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.

TED TALKS VIDEO

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

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.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

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?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

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.

TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" positioned 50,000 km from a telescope to enable imaging of planets about distant stars. It is, he says, the "coolest possible science."

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