France's Tasted Magazine Winter 2009 Edition Sums Up The World's Best Vodkas
Andrew Larsson, Best Sommelier of the World blind tasted several high quality vodkas, which included Level 1 Vodka, Grey Goose, Wybrowa, Finlandia and Naturally Ikon True Russian Vodka " IKON TRUE RUSSIAN VODKA: BRIGHT WITH A LOT OF SPICINESS ON THE NOSE, CARAWAY AND FENNEL, ALMOST AKAVIT-LIKE, SPICY AND WARM PALATE, NICE PEPPERY… Continue
Added by Sveta on January 14, 2009 at 11:59am —
This story was plucked from Associated Press, but powerful enough to re-post nonetheless.
NEW YORK - Starbucks Corp. said Wednesday it will settle a dispute with the National Labor Relations Board over a Michigan barista who said he was fired for participating in union activities.
The settlement allows Starbucks to avoid an administrative trial that was scheduled to begin today. More of the story
As many of… Continue
Added by Michael L. Atkinson on January 8, 2009 at 3:41pm —
During the hype of the campaign, I had such a blast re-naming some of our favorite dishes after the candidates, that it actually caught the attention of the media...who would of thought that taking my Chili Rellanos and naming them Hilli-rellano's ,would of excited the media enough to come to my restaurant to cover my restaurants political campaign?
It all began with a simple email blast asking my guests if they would vote for one of the following candidates....or as I wrote,… Continue
Added by Ben Martinez on January 6, 2009 at 10:03am —
Christine Sismondo's Gift Giving Guide in Gremolata Magazine Warms Up To Corner Creek Bourbon Regarding bourbon, which was never well stocked in my province in the first place, I really don’t know what to tell you. It’s almost disappeared, but for an interesting recent addition: Corner Creek Reserve Bourbon ($46.95) from Bardstown, Kentucky. At 88 proof, it’s incredibly smooth and refined; gets the job done without being harsh. It’s a totally… Continue
Added by Sveta on December 19, 2008 at 2:09am —
All of us at Ikon True Russian Vodka would like to wish you and yours a Happy and Safe Festive Season. And a very Happy and Prosperous New… Continue
Added by Sveta on December 17, 2008 at 2:31am —
Okay, so I not only love to do restaurant marketing, but now I love to blog. I just love sharing and reading ideas. But have you ever sat down to blog and you just can't think of what to write? I guess I could say that I have 'writer's blog'....(yes, I sit here and crack myself up)....writer's blog comes to me, but I can clear it exactly the same as I do when I work on marketing pieces....I talk to my customers. I get up, get out of my office and go out and talk to my customers. They share… Continue
Added by Ben Martinez on December 15, 2008 at 12:44pm —
Have you ever noticed how the weather affects your restaurant sales? What is worse is when the “Local Weatherman” broadcasts for days the pending doom of severe weather and every one on the news jokes about how they are “staying in to avoid the “weather”.”
Then you sit in your empty restaurant on a bright sunny Saturday morning and wonder how many ways you can get back at the weather or the weatherman for sensationalizing the weather and not taking responsibility for the losses you… Continue
Added by Abie on December 13, 2008 at 3:16pm —
Strategies for a Strained Economy
We’ve been through a few years of ever better good times in the industry, and now again, we are paying for it. While two years ago the options for restaurant professionals were endless, they are now..well less endless.
You know the problems: Rising prices, some municipal administrations like San Francisco passing ordinances which take hundreds of thousands of… Continue
Added by Jo Lynne Lockley on December 9, 2008 at 12:00pm —
1. Your Menu
Is your menu -- the best sales tool you have -- designed to generate the highest profits possible? Or, are you continuing to sell low profit products that should be making more money? Analyze your complete menu right now. From my experience, a proper analysis of your menu has the potential to increase your profits 15% to 35%.
2. Your People
Is your staff on your bandwagon? Explain to them that you are building a hospitality… Continue
Added by Joel Cohen, RestaurantMarketing.com on November 14, 2008 at 4:03am —
I was going to include this as a response to Steve Paterson on my previous blog post: "How to Stop the Waiter From Spitting in Your Food".
I wrote it, got all steamed up; then thought you might want to read it too, so I decided to make it a separate post by itself.
It started out being about how we got ourselves into the short-staffed mess we're in; but when I really thought about it, it seemed to me that there were a lot of other reasons why too.
Moreover, I… Continue
Added by Roy MacNaughton on November 2, 2008 at 8:45pm —
“Given the Choice of Parking your Cash at the Mercy of Wall Street or Washington, Most Entrepreneurs Simply Prefer to Bet on Themselves“
Washington Post headlines saying “The end of American Capitalism? Predictions of the Dow to slide further and differing opinions on what each person should do with their 401K. Economic bad news is the common theme of every headline.
The focus of this media attention is on giant businesses wreaking havoc on the overall structure of the… Continue
Added by Eric Gagnon on October 28, 2008 at 12:20pm —
I went to a Taco Bell the other day… ok there I said it, I went to Taco Bell and the funniest thing happened to me, no I didn’t get screwed in the drive thru as Joe Pesci so eloquently put it. What happened was this: after placing my order I noticed a miniature trash receptacle on the counter; when I say miniature I mean it stood about 6 inches from top to bottom. There was a sign on the micro trash can that said if I made you smile please leave a tip. Oh give me a break! Is that what it’s come… Continue
Added by Stanley E. Roberts on October 11, 2008 at 9:59am —
Recently I mentioned how some restaurant review sites, like Yelp
in particular, have been used to bludgeon the unsuspecting restaurateur.
The way this allegedly works is if (and when) a restaurant gets a negative review there is very little s/he can do about it…unless they respond (positively) to a sales rep who coincidentally contacts the restaurateur, shortly after that negative review appears on the site. (I won’t even go into the idea of “who” is writing such reviews….and… Continue
Added by Roy MacNaughton on October 5, 2008 at 12:33pm —
I've never understood all the hoopla surrounding The Hills
, that show on MTV that features some people I'm supposed to know but not sure why I should. However, I have a couple of gal pals who swear by it, so perhaps there's some reason why the show is popular. But I don't get that channel on my cable system, so I guess I may never find out what… Continue
Added by restaurantdotorg on September 2, 2008 at 8:02am —
As someone who does a fair amount of writing about food and drink, food media and restaurant culture, it's imperative I have as open a mind as possible. It's easy to do when reading press releases and links to reviews: the main job of PR reps is to sell the sizzle.
Occasionally I receive media advisories from the city health department announcing shutdowns of restaurants throughout the city. As a blogger, they make nice quick posts, especially if the restaurant is well-known.… Continue
Added by Chuck Sudo on August 25, 2008 at 10:58am —
USAGE, COMPARISONS, DISPUTED ORIGINS
I first began working with Albariño in Hawaii in the mid-‘90s, finding its combination of tropical perfume, dryness, citrusy acidity and minerality to be a perfect match with dishes incorporating the briny tastes of island fish (especially moi
) and fresh sea vegetables (like limu
). Albariño responds particularly well to tart ingredients (especially in seviches and adobo style… Continue
Added by Randy Caparoso on August 17, 2008 at 6:06pm —
After I wrote the previous post, How to Market Your Restaurant Using Garbage,
I received many comments. One such comment, by FohBoh member, Debra Straka, struck a very responsive chord, so I share it briefly just below, then expand more from there..
“Many of the bigger grocery chains have begun selling branded canvas tote bags for $1.00 to replace plastic and paper bags. The bags themselves are easier to use and are much more car worthy than… Continue
Added by Roy MacNaughton on July 19, 2008 at 11:19am —
‘Interested in a unique new way to both market your restaurant and generate a halo effect over your outlet for your good work in your community?
In these days of “going green”, this is way to take advantage of the sky-rocketing prices for recycled goods that you can get your own customers to bring into your restaurant for ‘donation’.
Here’s a differentiated – and if you move fast – preemptive way how to make this happen.
The economy is taking a big toll, even on your… Continue
Added by Roy MacNaughton on July 18, 2008 at 1:01pm —
Do you know what makes most kitchens really hot?
Freezers. And walk in refrigerators. And lowboys. And reach ins. Ice machines.
You wouldn't think. But it's so.
Kitchens can get really hot.…
Added by Shuna fish Lydon on June 26, 2008 at 7:23am —
The National Restaurant Association has finally arrived on FohBoh. Took long enough, right?! Well, better late than ever.
I look forward to meeting you all eventually. In the meantime, please check out the following video. It inspired me, and I hope it makes you proud of the restaurant industry… Continue
Added by restaurantdotorg on June 17, 2008 at 12:56pm —