Hello I’m Ty Sullivan the Director of Truths in Customer Service or as I like to say “DT’s in CustServ”.
You know, we always have customer service “guru’s, “Jedi’s”, “Lords of Sweetness” telling us how to properly coddle guests when they have had an “incident” or “very disappointing”… Continue
Added by Ty Sullivan on May 15, 2012 at 7:30pm —
Today I’m working from a coffee shop. I say a coffee shop, but to be honest it’s more like a department store. From where I’m sitting, I can see a Cigar Humidor filled with 100s of cigars for sale, a big display of homemade candles for sale, a large Gelato fridge displaying every kind of gelato you can imagine, a small kitchen that serves Belgian Waffles and French Crepes (but only on weekend mornings), there is a large energy drink display, the music playing has no relevance to any… Continue
Added by Barry Chandler on October 14, 2010 at 6:43pm —
released today by the marketing firm NPD Group shows that over the past five years, breakfast accounted for 60% of the U.S. Restaurant Industry Traffic Growth and continues to be a bright spot. In fact the two menu items that had the biggest growth are both items that bars could easily offer, even if not serving food presently: Coffee and Breakfast… Continue
Added by Barry Chandler on October 14, 2010 at 6:04pm —
Coffee Fest Show is the first client I
landed for Chalkboarder, a company
I founded early in 2009, that provides social media strategies and
other services. The following is an Open Letter to members of the
Specialty Coffee Association of America, distributed by Chalkboarder on
behalf of our valued client, Coffee Fest. Jeffrey J Kingman,… Continue
Added by Jeffrey J Kingman on July 13, 2010 at 7:31pm —
Yup - that's right. The coffee and tea that is served in USA restaurants and hotels is just that, generic coffee and tea.
Restaurants don't really give a rat's you-know-what about their coffee and tea programs.
Do you agree with that statement?
Does your restaurant spend the least amount possible for the best flavor wholesale coffee or tea from the full-line distributor?
Don't shoot the messenger - the belief that USA restaurants and hotels… Continue
Added by Jeffrey J Kingman on March 7, 2010 at 7:29pm —
We have been on a journey for soooo long to find different ways to give back. First step was to feed the hungry every day for almost 2 years, we only stopped because the local goverment said we could not do it unless we were a part of a church group already feeding the hungry. Second step was to aquire land to set up an urban youth sancuary and rescue animals and grow n organic farm, well we now have the land and we now have our first horse.
We want the youth to know… Continue
Added by Miftah on February 1, 2010 at 3:04pm —
Today I witnessed the process of siphon brewing coffee for the first time. I was having conversation with Jason Simon (on Twitter at @coffeeshopchat
), who holds a masters in conflict resolution from George Mason and is a specialty coffee fanatic and blogger (Caffeinated Conversations
), at one of Portland Oregon's newest espresso shops when a bright light and… Continue
Added by Jeffrey J Kingman on January 17, 2010 at 10:53pm —
Yesterday I visited Matt Milletto at the American Barista and Coffee School
in Portland Oregon. What a great facility! And Matt certainly knows how to brew a single shot ;)
Matt shared their plans for a new Roasting School and coffee shop in SE Portland. I have to tell you, it's going to be a neat spot. We spent some time checking out the coffee roaster they've brought over from… Continue
Added by Jeffrey J Kingman on January 15, 2010 at 5:16pm —
There is this fantastic Keurig coffee maker in the break room at my new job at Foodservicewarehouse.com. I have never used a coffee maker like it. For one, I usually buy my coffee at Starbucks or other such fancy pansy places to buy over priced yet delicious coffee creations. For the other,I have never been able to make my own coffee and want to actually drink the result.
However, the other day (the 2nd day at my new job) I was having a serious energy crash around 1:30PM and just… Continue
Added by Kelly on January 14, 2010 at 2:17pm —
Originally posted on the new blog Leaf & Berry.
As a former Exec Chef 9X across the USA, it's my professional belief that the restaurant industry has much to learn from - and teach to - the specialty coffee/tea segment. From time to time I'll cross-post here in FohBoh the adventures of my deep-immersion knowledge-build in the world of specialty coffee and tea.
I’ve been drinking coffee and tea all… Continue
Added by Jeffrey J Kingman on January 6, 2010 at 3:06pm —
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
Added by Jeffrey J Kingman on December 20, 2009 at 10:43am —
Added by Washington Restaurant Association on October 23, 2009 at 1:45pm —
Cross-posted at Chalkboarder.com's White Papers and on Barista Exchange
Are Your Baristas Rock Stars?
With Coffee Fest Seattle approaching this week, we wanted to share some ideas on how to drive sales in coffee houses using social media.
The explosion of independent espresso and coffee houses across North America in the last ten years is phenomenal. Over… Continue
Added by Jeffrey J Kingman on September 22, 2009 at 7:37pm —
Are Your Baristas Rock Stars?
With Coffee Fest Seattle
approaching this week, we wanted to share some ideas on how to drive sales in coffee houses using social media.
The explosion of independent espresso and coffee houses across North America in the last ten years is phenomenal. Over the last few years we’ve seen top barista competitions at not only coffee business conventions, but also at the National Restaurant Show in… Continue
Added by Jeffrey J Kingman on September 21, 2009 at 8:52am —
I have always been a follower, never the leader, and as much as I would like to be one of the pack lined up in a Starbucks or other coffee emporiums ordering a mocha, double latte, it will never happen. Fair trade, organic, hauled on the back of mule in Columbia means nothing to me – I hate coffee, I hate the smell, and I hate the taste. You say everyone loves coffee, but I beg to differ.
For the complete rant on coffee read the… Continue
Added by Dara Bunjon on August 9, 2009 at 6:37am —
Saw this article on the FOHBOH restaurant news link and it got me thinking about that topic.
What's your community got to compete in this arena?
Here in the Portland, OR market we celebrate Hubers
. Been around almost as long as I have been a waiter,,, well almost.
James & Jim Louie (brothers) run Hubers
with superb class! Both are the Hosts with the Most
! Best Spanish Coffee..... ever... globally!!! It's a must if you… Continue
Added by Paul Paz on May 13, 2009 at 1:50am —
We live in an anytime, anywhere world. Emerging nations aside, we can talk over the phone pretty much anytime, anywhere. We can order food anytime, anywhere. We’ve created a world in which our demands are met with instant gratification.
Who knew Starbucks® was watching. Turns out, they’ve taken our need for anytime, anywhere and turned it into a new product (not to mention a new ad campaign). I, along with others from The Food Channel were in Chicago for the instant coffee's day one… Continue
Added by Kay Logsdon on March 3, 2009 at 8:40pm —
According to a study
by researchers at Durham University people with a higher caffeine intake, from coffee, tea and caffeinated energy drinks, are more likely to experience hallucinatory experiences such as hearing voices and seeing things that are not there.
This is a great excuse for ignoring your GM or District Manager: "What? You did? I'm sorry, I must have had too much coffee and thought I was hallucinating and hearing voices.… Continue
Added by Matt Urdan on January 19, 2009 at 11:31am —
Here I sit listening to the roaster hum, and Sandy curse the flame for going out.
She roasted last week and yesterday after we closed. We tasted some Colombia that she roasted yesterday. It was a little too fruity for her tastes, but I thought it was ok. I would like to see a bit more caramel in the flavor. It did go a tad sour once cooled.
Flame didn't go out yesterday, so she thought it was perhaps some moisture in the drum. Wonder why it is doing this… Continue
Added by Bj Davis on November 24, 2008 at 1:13pm —
Economic downturns freak us out - the need for comfort is more deeply felt than ever. This is something operators must know.
We get comfort from two main sources, by pampering ourselves with scarce pleasures ( the drive for luxury) and indulging in familiar things ( the drive to Mom's house).
Luxury can quickly become cost prohibitive, from both the operator and customer’s point of view. Providing an experience that is purely familiar also won't do either. By going 'back to the… Continue
Added by John Dumbrille on October 30, 2008 at 12:23pm —