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
You know the drill - money is tight so your spouse tells you to not spend too much money. So you start 'brown-bagging-it' to work. You feel a little foolish, maybe a little humiliated, that you’re forced to do this but you have no other choice. So you make up some story for your co-workers like, 'I’m trying a special diet' so you don’t look like a cheap-skate.
Anthony’s Fish Grotto, San Diego’s oldest family-owned and operated seafood restaurant company, is embarking on an ambitious effort to rebrand and remodel its restaurants, including the North Embarcadero flagship location that houses Anthony’s Fish Grotto, Anthony’s Fishette and Anthony’s Star of the Sea Event Center.
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.
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.
Privacy researcher Christopher Soghoian sees the landscape of government surveillance shifting beneath our feet, as an industry grows to support monitoring programs. Through private companies, he says, governments are buying technology with the capacity to break into computers, steal documents and monitor activity — without detection. This TED Fellow gives an unsettling look at what's to come.
What does the future of business look like? In an informative talk, Philip Evans gives a quick primer on two long-standing theories in strategy -- and explains why he thinks they are essentially invalid.
As an expert on cutting-edge digital displays, Mary Lou Jepsen studies how to show our most creative ideas on screens. And as a brain surgery patient herself, she is driven to know more about the neural activity that underlies invention, creativity, thought. She meshes these two passions in a rather mind-blowing talk on two cutting-edge brain studies that might point to a new frontier in understanding how (and what) we think.