Tomorrow NRA Conserve hosts a free online seminar, 'Go Green to Save Green,' tomorrow at 2 p.m. ET. Vaughan Lazar of Eric Haley of Pizza Fusion and Matthew McLaughlin from The Rockfish will share their stories about how they made their restaurants more sustainable. Conserve project manager Chris Moyer will also chime in with some of the latest… Continue
It’s how many dedicated restaurant workers here in this country make a living. Now it’s under siege. Are we at a place in our history where tipping is an anachronism? Should we make all waiters salaried employees? Or is applying service charges to all checks the answer? So many questions, so little time to answer them.
But let’s try.
Several events have triggered this issue. The recent influx of foreign travelers and their… Continue
I harbor mixed feelings about Gwyneth Paltrow. On one hand, she's a terrible actress. Her it-girl status back in the '90s was unwarranted. She doesn't have much to offer the world other than her faux British accent. On the other hand, she's moved on to better things like reproducing and minding her own business — for the most part.
Now she's back, but this time she's less offensive... maybe even a little more interesting. She played a bit part in the summer smash hit Iron Man…Continue
Let’s talk about the economy. You may not want to because of all the doom and gloom attached to the subject. But there is some good news on the front, and it’s good in more ways than one.
We’ve all read about sustainability (I myself have blogged a lot about sustainable practices) and what it means for restaurants and other businesses. But just what exactly does all this mean? More jobs? Lower costs? Increased sales? Better results? In the end, these are the metrics that… Continue
There are all sort of labels given to meats that are presumably sustainable: 'all-natural,' 'free-range' and 'organic' are the main ones. Frankly, I didn't know what these terms meant until I read 'Checkout Line: Meat of the Matter' on Grist.org.
Here's what I learned:
• 'All-natural' really means 'all-BS.' According to the article, all-natural meat 'is merely marketing frou-frou, with no… Continue
We all work in teams. Generally I’ve had great experiences with them. Everyone has unique skills and experiences that they bring to the table, thus making the outcome of all the collective efforts just grand.
However, sometimes our teams encounter ruts. I know I’m not alone here. What do we need to do to bring back that special spark? (Cue the romantic music.)
If you have a case of the job jitters, you are not alone. Last week the unemployment rate in the United States hit a 5-year high, 6.1 percent. This, in addition to all the other news out there, isn't comforting.
However, if you work in the restaurant industry, it's a different story. According to the MSN Careers Web site, leisure and hospitality workers are some of the most wanted today:
Boy, this is the second time I've talked about Google in a week. What can I say? It's an interesting company.
A new Web surfing application has joined the browser wars, Google Chrome. It's only a beta version, but so far I like it. The interface is clean and simple. It's fast. Keeping track of my history is effortless. Searching in the address bar is a breeze.
Summer is essentially over. Now we enter fall, a time for pleasant weather, pretty foliage — and politics.
Some of you may stop reading here because you don't even want to approach the last item above. You say the topic only divides but not unites. I’ll go there anyway. Not because I support one particular candidate or one particular party (I'd be hard-pressed to find anyone who supports one platform unilaterally anymore these days anyway) but because there are just too many issues… Continue
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
Red Lobster will nix low-price specials and focus on flourishes like plating in order to reshape itself as a cut above dine-i -More-
The Year of the Instagram Strategy Managing the Instagram channel has become a strategic imperative for any brand or small business, and the urgency grows daily along with its user base. During this webinar on August 12 you'll hear how brands such as Disneyland Resort, JCPenney, and The Coffee Bean & Tea Leaf are utilizing this platform to connect with their customers in an authentic, relevant way. Register today!
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.
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 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.
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.
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.
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.
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.