Marcus Guiliano is the chef & owner of Aroma Thyme Bistro located in the bountiful Hudson Valley of New York. Chef Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed over a handful of medical conditions including 28 years of asthma. For more information visit… Continue
It looks like health advocates are going back to old fashioned techniques for combating childhood obesity. The old reward or penalize method is the latest tactic proposed Santa Clara County California for fast food restaurants who offer free toys with kids meals.
The toy ban would only allow restaurants to offer toys in kid’s meals if the meals meet nutritional criteria (less than 485 calories, no more than 35 percent of calories from fat or 10 percent from added sweeteners, or have… Continue
Life, for many people, is about the pursuit of happiness. In fact, the Declaration of Independence is very clear. It states, “We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights that among these are Life, Liberty and the pursuit of Happiness.”
We spend our lives seeking out what brings us joy. Just thinking about certain experiences can bring a sense of comfort and well-being. You know the… Continue
I was asked this week what makes a good happy hour? I touched on this topic before, but I thought it would be helpful to list what I think makes a good happy hour. Feel free to add to the list with your suggestions and examples in the comments at the base of the post:
A. Happy Hour should never be just for an hour….You want to make sure… Continue
Happy new year everyone. At the beginning of each year we all make resolutions. I would like to recommend one to business owners in all industries. If your response to not investing(spending) money on your company is either you are too slow or too busy, just say the following to salespeople. "I have no idea what I should be doing to keep business coming in the door."
Business will always fluctuate. One day you hear crickets and the next you have no time to think. Look at seasonal… Continue
It's a game everyone is playing today. Most marketing is a repeat of someone else. What ever happened to originality? Today we all have Twitter and Facebook. Is yours really that much better? The fact is we are all becoming white noise to our target audience. Although it makes sense to keep up with the Jones', it's only a matter of time before they are ahead again. Remember to ask yourself one question. "How do I stand out from the competition?"
2010 could be the year you become the new… Continue
Chances are you're excuses for not marketing are the same reasons you should be. Whether you are too busy or hurting for business, advertising strategies should always be in progress. Have you ever seen McDonald's or TGI Fridays taking time off from being in the public eye?
There is an old expression I'm sure you're familiar with. "Out of sight out of mind". As soon as a patron leaves your establishment no matter how great you're food, amenities and servers are, you are out of their sight… Continue
First there was Happy Hour which oddly enough lasted for an hour, then there was what I call Irish Happy Hour which is an hour that lasts three hours, usually around 4-7pm Monday to Thursday. But these days, every bar has a happy hour (now banned in Ireland incidentally).
So apart from the usual half off draft beers and $3… Continue
It’s always a good to look back and reflect on what your year was like. Some people seem to look toward December 31st as a way to say hello to a new year or say good-bye or even good riddance to last year. I guess it depends on the events that occurred and the goals you had as well as the things you can’t control.
Jack Canfield and Brian Klemmer, among other life coaches, like to say… Continue
It's been 180 days since Ted and I ventured into the social networking business by launching fohboh.com on January 1. 2008. I remember when I was the only blogger posting. So lonely was I that I nearly left comments for myself ;-). In just 6 months we have changed and learned and made a ton of new friends and business colleagues from around the world. We are now excited to move into the next phase of development that will make FohBoh even… Continue
Happy chefs...what a concept. Actually, it's a concept that the industry, management and ownership should embrace. Happy chefs and happy cooks make a happy FOH. While the takes FOH and BOH to bring it all together, the BOH is the horse. If the horse is not interested in water, you cannot make it drink.
I've been in enough kitchens to witness chaos, organized chaos or not...it's chaos nonetheless. But, a happy line is a good, efficient line… Continue
Restaurants accounted for 21,200 of the 175,000 new U.S. -More-
Muenster Patty Melt This burger is cozy pub fare at its finest. It features sweet caramelized onions, spicy brown mustard and a specially prepared Worcester sauce, all piled onto toasted rye bread. But the best part is the addition of not one, but two flavor-packed Wisconsin cheeses: creamy Muenster and powerhouse Pepper Jack. Get the recipe.
Lawrence Williams, president and CEO of the United States Healthful Food Council, is a scheduled speaker at the Cornell School of Hotel Administration's student-run 89th annual Hotel Ezra Cornell (HEC), which is being held March 20-23, 2014, at Cornell University in Ithaca, NY.
The number of shares to be offered and the price range for the proposed offering have not yet been determined. Zoës Kitchen has applied to list its common stock on the New York Stock Exchange under the ticker symbol ZOES.
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.
Ready to dance in your seat? Drummer Clayton Cameron breaks down different genres of music—from R&B to Latin to pop—by their beats. A talk that proves hip hop and jazz aren't cooler than math—they simply rely on it.
While working with kids who have trouble speaking, Ajit Narayanan sketched out a way to think about language in pictures, to relate words and concepts in "maps." The idea now powers an app that helps nonverbal people communicate, and the big idea behind it, a language concept called FreeSpeech, has exciting potential.
Perhaps you’ve punched out a paper doll or folded an origami swan? TED Fellow Manu Prakash and his team have created a microscope made of paper that's just as easy to fold and use. A sparkling demo that shows how this invention could revolutionize healthcare in developing countries … and turn almost anything into a fun, hands-on science experiment.
Vending machines generally offer up sodas, candy bars and chips. Not so for the one created by TED Fellow Gabe Barcia-Colombo. This artist has dreamed up a DNA Vending Machine, which dispenses extracted human DNA, packaged in a vial along with a collectible photo of the person who gave it. It’s charming and quirky, but points out larger ethical issues that will arise as access to biotechnology increases.