One of the premier alcohol events is right around the corner. If you are planning a new beverage menu or looking for creative ideas this is one of the shows to be at. Tales of the Cocktail is in New Orleans July 16-21. ServSafe Alcohol has just been named the Responsible Alcohol Service Program of Tales of the Cocktail.
If you have any questions please feel free to email me. In addition if you are planning on attending lets gather together and toast this great event.
Added by Sam on March 27, 2008 at 7:43pm —
My plan is to use this blog to promote activities and information surrounding Responsible Alcohol Service and Beverage Alcohol Related Issues such as Ignition Interlock, Alcohol Menu Labeling, Alcohol Drink Taxes etc. Please let me know if you have questions or need additional information.
Added by Sam on March 27, 2008 at 7:38pm —
The chart of the week is sow slaughter during the first two months of the year. First we remember a sow is an adult female pig and slaughter levels are an indication of what farmers might be planning with future pork output levels. Why? Because we need female pigs to produce pigs for slaughter. An increase in sow slaughter would suggest that hog producers are contracting the sow or breeding herd which would limit pork production growth in the future.… Continue
Added by David Maloni on March 28, 2008 at 5:41am —
As the person in charge of all that is creative here at the Heilpern Group
, I’m often tasked with helping emerging brands - and albeit established ones as well - determine their position on advertising, marketing, the whole nine yards. That said, I’m often surprised by the common idea, that marketing is seen as something we do just when we need customers, or clients, what have you.
The fact is, any kind of product or service - or dining… Continue
Added by Jeremy A Heilpern on March 27, 2008 at 9:19am —
I find some restaurants still do not understand the various types of vegetarians therefore are unable to offer suggestions on what that particular vegetarian diner would like to eat. Most, I am pleased to say, go out of their way to provide a tasty meal with the result that the vegetarian concerned visits regularly.
Excludes the consumption of all food of animal origin including honey, and the wearing of any item of animal origin like wool and… Continue
Added by Jackie on March 27, 2008 at 1:50am —
For those of you who know the infamous Dexter Volpe....
I added some pics of him yesterday that will definitely start your day off right! There are also a few of our little Training Team and a few others.
Please enjoy them.
Added by Amanda Vroom on March 26, 2008 at 5:30am —
We all know what websites are and we all know we need them, but have you considered adding a BDA, or Branded Desk Top Application to your site?
You know what they are. If you've been to the Weather Channel and downloaded their desktop weather application, that's a BDA. But BDA's are growing more and more sophisticated. They are the tool you need to interact with your guests, keep them coming back to your site, and to engage in play and information exchange with your… Continue
Added by Matt Urdan on March 26, 2008 at 9:39pm —
I have been thinking about how to present this idea to the members here.
Based on what I've seen, we have Owners, Operators, Chefs, Producers, Marketing People, and possibly some Broadline Distribution types as well.
I suspect that the entire membership food spend is probably in the 10's, if not 100's of millions of dollars. Obviously, groups like the Thomas and King members have much of their procurement and distribution streamlined and consolidated, but what about the… Continue
Added by Steve Paterson on March 26, 2008 at 1:49pm —
This is really interesting.
With jukeboxes going digital, so invites more opportunities for advertising. And Wendy's was wide awake for this one. I'd like to see how this plays out. But kudos to them for playing off of the post-party munchies angle. I smell subliminal attraction.
Interactive Jukeboxes Will Make Pitch as Patrons Browse Music Selections
By Emily Bryson York
Published: March 25, 2008
CHICAGO (AdAge.com) -- Out drinking and… Continue
Added by Judy "the foodie" Asman on March 26, 2008 at 9:57am —
In my day to day recruiting activities there are a few phrases that I find myself repeating over and over again. I am painfully aware that I do sound like a broken record, but I just can’t seem to find better descriptions of what it is we do. One of those phrases is, “Think of us as a dating service for our industry”. I must say that twenty times a day. The truth is that this phrase describes perfectly the approach that we take to recruiting at Talent Edge Solutions. I have interviewed dozens… Continue
Added by David Hick on March 26, 2008 at 10:27am —
Everyone has heard the old saying that a picture is worth a thousand words, right. Well it is true it is and even more. A photograph placed in the correct spot of your restaraunt can increase the sales of the one product by over 600 percent.
That being said there are several factors that also help to make this into a reality and some of them are the quality of the photograph and the pos presentaation of the photograph. I personally reccomend that when you are thinking about placing… Continue
Added by Thom LaRussa on March 26, 2008 at 9:53am —
Hi all, this is a late night post here on the west coast after an impromptu dinner with my wife Kim at Boulevard, in the City tonight. It started innocently enough having appetizers at another awesome San Francisco restaurant with Chris Condy and Executive Chef Laurent Manrique. Laurent is Executive Chef at famed Aqua in San Francisco and is advising Executive Chef at the recently re-opened Fifth Floor, also in San Francisco. I find it amazing what Chef Manrique is able to create. It’s even… Continue
Added by Michael L. Atkinson on March 26, 2008 at 12:30am —
I did a search and found out that I truly am the ONLY Egyptian restaurant on this web site! That makes me exceptional. :-) Is anyone out there associated with an Egyptian (specifically) restaurant? I know there are many "Middle Eastern" and/or "Mediterranean" restaurants. In this day and age of ethnic cuisines, it is truly a delight to know that I am the only one on this web site with a specifically specific cuisine. Makes me feel -- well -- special! :-) Plus, I'm the teacher of the dancers… Continue
Added by Sausan on March 25, 2008 at 10:27pm —
Fun in the Foodservice Business.
I've always seen myself as capable of having fun specifying and selling foodservice equipment. Recently, though, I thought that I'd lost my way. A dear friend of mine, who will be retiring in just 28 days reminded me that, just like me, he's still enjoying himself.
How can this be? With less than a month to go? Still flying out to buying group conferences. Still getting home late from meetings. Still in… Continue
Added by Joe Ferri on March 25, 2008 at 7:35pm —
Trolling through the last two weeks of posts, catching up on the world of FohBoh, it occurs to me that this is a community of change agents. Those who participate are the ones who Think Different
. Maybe you're trapped in an old-world institution surrounded by dead wood, or maybe you're lucky enough to work with innovative, like-minded people creating the next big thing... either way, one degree can make the difference:… Continue
Added by diane on March 25, 2008 at 5:51pm —
There will be a chef event for the Foundation Fighting Blindness pairing food and wine from 18 of Chicago's Top Chefs and 8 of Chicago's Top Sommeliers. Well-known artists will be donating orignal works for the silent auction as well as trip, wines and other fabulous items. For $150.00, it really is a great evening out!!! Including great food and wine, live music from up and coming local artists throughout the evening.
Please contact me for more information or check out the… Continue
Added by Doreen Kaminski on March 25, 2008 at 12:16pm —
I am currently in the process of revamping our hourly associate book which is currently called the 'Key Hourly Supervisor Book'. The trouble is that no one in our organization is particularly fond of the names Key Hourly or Supervisor for those associates who occasionally run a shift for us.
I NEED YOUR OPINION- What should the name of this program be? What should the title for these associates be?
I am drawing a big fat goose egg!
Added by Amanda Vroom on March 25, 2008 at 12:05pm —
I just read the laziest, most untruthful article I have ever read in the USA Today about an hour ago and I have to get this off my chest. David Zincznko of Men’s Health magazine and Matt Goulding, who co-authored the book, “Eat This, Not That!” wrote the most misdirected, self-indulgent article, and factious article to meet the press that I can remember - “Feeding the obesity epidemic”.
In the article, they blame the restaurant industry and the trade association the National… Continue
Added by Chris Moyer on March 25, 2008 at 11:59am —
Baking Bread has been doing great considering I haven't been open for a year yet!!! California is showing us a lot of love with orders for cinnamon rolls and apple pie. I noticed a lot of the orders are gifts for other people which I think is very nice. I just sent some cinnamon rolls to Texas to see if a groom wants to use my cinnamon rolls in place of his grooms cake for his wedding, cross your fingers!!! I am very excited about my business and taking it one day at a time.
Added by Jennifer on March 25, 2008 at 11:43am —
How UK's food tribes mix and match
by James Meikle at The Guardian
Britons emulate celebrity chefs at the weekend but increasingly turn to convenience food during the week, according to a new analysis of how we eat.
Preparing meals from scratch is more popular than it was four years ago as eating together becomes a "leisure experience".
Half of us eat ready meals every… Continue
Added by Mark McKellier on March 25, 2008 at 10:49am —