Margie Tosch's Blog (32)

Why Wineries, Restaurants & Hospitality Businesses need to be on Foursquare

Today, I want to tell you about foursquare, and why your business wants to be there, now. In fact, you probably already are, whether you know it or not; another reason you want to claim your business's online identity. You'll be happy to know that there's no huge time commitment, and its fast and easy to learn. Nope, you won't even have to hire a social media consultant to do it for you.



Foursquare… Continue

Added by Margie Tosch on February 17, 2010 at 10:02am — 2 Comments

Social Media as a Recruiting Tool, Your Feedback & SM Failures

When asked how sites have worked for you specifically in regard to recruiting, the results were mixed. between My Space, Linkedin, Twitter and Facebook, the site you had had the most success with was Linkedin, with 42% of you claiming success. The least effective by far was My Space with no one claiming any recruiting success at all. Facebook came in second, Twitter in third place, although the actual winner was "other." meaning the most success found for online recruiting was not on any of… Continue

Added by Margie Tosch on October 29, 2009 at 8:39am — 1 Comment

Recruiting with Social Media

Social Media fairly extensively. One aspect I hadn't previously written about however, is using social media as part of your recruiting strategy. As I use social media extensively for business, between Facebook, Linkedin and Twitter, I have thousands of connections, with almost all being professionals in the hospitality, restaurant or wine industry. Due to this, it has made sense for me to post links to jobs posted at… Continue

Added by Margie Tosch on October 28, 2009 at 9:01am — No Comments

The Tipping Point, Part II

The Tipping Point: Tipping on Expensive Wine



The San Francisco Chronicle had a post last week that caught my attention. It regarded appropriate percentages to tip on high-end wine purchases in restaurants. (Seems an interesting time for such an article, but it appears that some are still spending). The amount used in this article as an example was $300, however I can see that what qualified as a premium or super…
Continue

Added by Margie Tosch on September 23, 2009 at 2:26pm — No Comments

The Tipping Point: Tipping on Expensive Wines

The Tipping Point: Tipping on Expensive Wine



The San Francisco Chronicle had a post last week that caught my attention. It regarded appropriate percentages to tip on high-end wine purchases in restaurants. (Seems an interesting time for such an article, but it appears that some are still spending). The amount used in this article as an example was $300, however I can see that what qualified as a premium or super premium would vary with location, and be somewhat in line with the menu… Continue

Added by Margie Tosch on September 23, 2009 at 2:24pm — No Comments

Are you Twitterpated?

This week it's back to the topic of social networking (again) - this time Twitter in particular. A few times in the last week I saw posts (on facebook and twitter) that said something like this: "Busy un-following anyone who isn't following me back."



(Brief explanation for newbies: On… Continue

Added by Margie Tosch on July 2, 2009 at 8:10am — 1 Comment

Are you getting your Vinotherapy? I am...



If you know me, you know that food & wine are a major part of my life! I even have a few grape vines growing in my little backyard. I also lead a life that is just plain hard on my hands; between flying trapeze, cooking, catering & dishes, dogs, cats & horses, my poor hands don't stand a chance. It is a constant battle to keep them moisturized. I've tried many products,…
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Added by Margie Tosch on June 26, 2009 at 1:05pm — No Comments

Care to step out of your tent for a little wine tasting?

Camp grounds are going upscale! I guess gone are the days when you pitched a tent and roast hot dogs over the fire. Now you pull up in your RV (that cost more then the average home) and make reservations at the restaurant. While many parks have had small stores and/or snack bars, or maybe even a pancake breakfast, now some park are adding full service restaurants - and even wine tasting!…



Continue

Added by Margie Tosch on June 25, 2009 at 7:25am — No Comments

Do you really want to know what they're saying about you? You should...

Last week I posted a Twitter about a secret shopper service that we were conducting for a wine club. I added, "Why doesn't every wine club do this?" I got a response right away from Chris Doran at J Doran Vineyards: "Insecurity Margie. Many people would rather not know the truth." And I must say, I agree completely! There might be some unflattering feedback - and really, who… Continue

Added by Margie Tosch on June 23, 2009 at 3:39pm — No Comments

Social Media Experiment... with Artisan Whiskey..

I admit it, living in Sonoma can make one a bit wine-centric. We live amongst the vines, we see it, we breathe it, and yes, we drink it; sometimes to the exclusion of all else. So, when I received a bottle of micro-distilled Peregrine Rock - California Pure Malt Whiskey, it was something new to me.

I did a little research and learned that micro-distilleries, like many…

Continue

Added by Margie Tosch on June 10, 2009 at 10:43am — No Comments

Social Networking

Wikipedia: A social network is a social structure made of nodes (which are generally individuals or organizations) that are tied by one or more specific types of interdependency, such as values, visions, ideas, financial exchange, friendship, sexual relationships, kinship, dislike, conflict or trade.

Everywhere you go people are talking about it - and doing it: social networking. And although most of the talk is about online…

Continue

Added by Margie Tosch on June 1, 2009 at 6:21am — No Comments

The flip side of going green - "green wash" ... and, care to take the no more bottled water pledge?

The flip side of going green - "green wash"

... and, care to take the no more bottled water pledge?

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The recent 'green' articles have generated a huge response from you, so obviously this is a subject that is important to many. Even so, I promise next week… Continue

Added by Margie Tosch on May 18, 2009 at 8:53pm — No Comments

Eating Green Part II

Green Eating Part II

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Last week's topic of the large amount of waste involved in quick service take out struck a chord; I heard from a lot of you! (For all the comments,…

Continue

Added by Margie Tosch on May 14, 2009 at 1:13pm — No Comments

Eating take out and going green: are both possible?

Last week I had some late meetings - meaning I would not be getting home until after 8PM. My boyfriend decided to make things easier and stopped at Pollo Loco on the way home, to grab something quick for dinner. I am not (never have been) much of a quick service or take out kind of girl, so my experience here is limited.



I have to say I was happy to see the food though - I hadn't realized how hungry I was until I opened… Continue

Added by Margie Tosch on May 14, 2009 at 1:12pm — 1 Comment

Battling "local palate" with Passport to Woodinville

After being challenged awhile back to a Syrah Shootout by friends from Washington (because they think Sonomans don’t appreciate wine from other areas) we decided that perhaps we had developed a bit of a “local palate.” So rather than spending the weekend at Sonoma’s “April in Carneros” off we flew to try Washington’s “Passport to Woodinville,” a two day event just outside of Seattle, featuring over 40 wineries. The weekend got off to a rocky start: we missed our flight out of Sacramento, which… Continue

Added by Margie Tosch on April 22, 2009 at 2:35pm — 2 Comments

Wine 2.0 CrushPad Event: what trends did we see?

A couple of us made it to the trade tasting at the Wine 2.0 event at CrushPad on April 2nd. (Were you there too? If so, tell us about your experience!). I hadn't been to CrushPad before, but of course it seems everyone has heard of them. If you haven't here's a brief description of CrushPad (taken from their website):



Make your own world class wine - wherever you… Continue

Added by Margie Tosch on April 4, 2009 at 8:21am — No Comments

Guest feedback: is it all valid? And are you being true to your brand?

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Last week we talked about "standing out in a sea of sameness" and how important it is to ask your customers what they think. (Go here to read the article -scroll down to see all of your comments). I mentioned several very small details I have encountered that made me either come back to - or stay away from - local restaurants. I find it fascinating how… Continue

Added by Margie Tosch on April 2, 2009 at 9:53am — 1 Comment

How do you stand out in a sea of sameness?

I was talking with a friend of mine yesterday, who happens to be a brilliant speaker and trainer. We were talking about how companies can stand out in a sea of sameness.



Location, service, personality, product(s): all are ways to stand out and differentiate your company. However, before you try to differentiate yourself, don't you need to know how you are perceived by your customers now? After all, without first getting a clear picture of what your customers think, there is no way to… Continue

Added by Margie Tosch on March 27, 2009 at 8:37am — 3 Comments

Winery Owner Accused of Sexual Harassment: Is it True or False?



Winery Owner Accused of Sexual Harassment: Is it True or False?

March 11th, 2009



If you are a business owner, or even manager, this has got to be one of your worst fears. Someone files a sexual harassment claim against you. Now not only do you have legal trouble, but you envision your bank account and future going down the drain, while also having to deal with what others think, including your own family.



Yes, sexual… Continue

Added by Margie Tosch on March 12, 2009 at 8:36am — 2 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

PepsiCo exec Lisa Walsh shares path to leadership

Industry leader Lisa Walsh, vice president of PepsiCo Customer Management, has risen through the ranks at the company since j -More

Checkers, Philly Pretzel Factory seize opportunity at Wal-Mart

Checkers and Philly Pretzel Factory are hoping to benefit from Wal-Mart's popularity by embracing new franchise development o -More

Quickserve eateries entice customers with local and sustainable angle

Locally-sourced, conscientious ingredients are gracing menus and grabbing loyal consumers at an increasing number of restaura -More

Galbani® Mascarpone. Gold Standard True Italian Taste.
Italy has a flavor all its own. When it comes to cheese, chefs who know choose Galbani. For irresistibly savory risottos and pastas, try classic Galbani mascarpone. Its rich, creamy goodness makes it perfect for favorites like tiramisu and cannoli. Galbani mascarpone, one of the fine brands from Lactalis Culinary. For paring suggestions, click here.

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Gen Z, the First True Digital Generation, Represents the Future Foodservice Consumer

Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.

Red Robin Gourmet Burgers Celebrates Its 500th New Restaurant Opening

Red Robin's 500th new restaurant opening will open on Aug. 4 at 11 a.m., in Milpitas, Calif. at the Great Mall of the Bay Area.

Darden Completes Sale Of Red Lobster To Golden Gate Capital

Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.

Dunkin' Donuts Announces Plans For Seven New Restaurants In Duluth, Minnesota With New Franchisees Brian And Sharon Weidendorf

Dunkin' Donuts announced today the signing of a multi-unit store development agreement with new franchisees, Brian and Sharon Weidendorf, to develop seven restaurants in Duluth, Minnesota and the surrounding areas. The first restaurant is planned to open in spring 2015.

Wendy's Names Brandon Solano Senior Vice President of Marketing

The Wendy's Company (NASDAQ: WEN) announced today that Brandon Solano, 43, a veteran brand builder and product innovator, has been named Senior Vice President of Marketing.

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: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

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