Judy "the foodie" Asman's Blog – March 2008 Archive (7)

Wendy's Putting Digital Ads in Bars

This is really interesting.



With jukeboxes going digital, so invites more opportunities for advertising. And Wendy's was wide awake for this one. I'd like to see how this plays out. But kudos to them for playing off of the post-party munchies angle. I smell subliminal attraction.




Interactive Jukeboxes Will Make Pitch as Patrons Browse Music Selections

By Emily Bryson York



Published: March 25, 2008



CHICAGO (AdAge.com) -- Out drinking and… Continue

Added by Judy "the foodie" Asman on March 26, 2008 at 9:57am — 10 Comments

Food Network stars dish about ethnic cuisine in American mainstream

I know we've been hearing about the popularity of ethnic cuisine for a while. Here Iron Chef Masaharu Morimoto, Danny Boone and Robin Miller break it down. We really are the world.



By Jerry Shriver, USA TODAY

USA TODAY's Jerry Shriver asks top TV chefs....Which ethnic cuisines or ingredients are ready to break into the American mainstream?



Masaharu Morimoto



A native of Hiroshima, Japan, Morimoto built his reputation as executive chef at Nobu in New… Continue

Added by Judy "the foodie" Asman on March 17, 2008 at 11:46am — 2 Comments

5 Ways to Pimp Your Profile

I don't know about all of you, but lately I find myself really enjoying the profile features here. Have you noticed the technology makes it easy to show off our creative mojo? I'm enjoying seeing all of yours while working my own personal e-space.



My discoveries:



1) The templates. They can say so much about our personalities. As an add on to Mark McKellier's post about avatars, our profile patterns and colors create a mood while telling others a little bit about… Continue

Added by Judy "the foodie" Asman on March 17, 2008 at 2:15am — 17 Comments

How creative will you get for March Madness?

If you're a pizza joint, you can partner with a place like this.



Oregon firm offers March Madness vasectomies

March 10, 2008 (source: various online mags)



The Oregon Urology Institute is running a college basketball-themed vasectomy promotion, urging men to "lower your seed for the tournament."



"When March Madness approaches you need an excuse ... to stay at home in front of the big screen," says the radio ad. "Get your vasectomy at Oregon Urology…
Continue

Added by Judy "the foodie" Asman on March 15, 2008 at 1:02pm — 7 Comments

Chef's blogs—even sharper than their knives

This article ran in Wednesday's LA Times:



Foodies have been doing it for years. But now some pretty big names are logging on to the bandwagon.



By Regina Schrambling, Special to The LA Times





March 12, 2008





WHO knew chefs see macarons in Christian Louboutin colors? Who knew restaurant plates and saucers are sold like hot dogs and buns, in mismatching quantities? And who would ever expect chefs to be as proficient with a keyboard as… Continue

Added by Judy "the foodie" Asman on March 14, 2008 at 10:10am — 2 Comments

Who's doing what to cut costs?

This article featured in The Wall Street Journal (March 8) talks about how restaurants—fancy or not—are using cheaper ingredients to off-set soaring food costs.



The online version shows an interesting video of the Blue Water Grill in Manhattan. There, "the trimmings, left after slicing the tenderloin into center-cut filet mignon steaks, used to be eaten by the staff," says WSJ writer Juliet Chung.… Continue

Added by Judy "the foodie" Asman on March 10, 2008 at 4:00pm — 9 Comments

Online cooking video fans: The few. The nourished. The significant.



In a recent survey measuring the popularity of online video, Burst Media found that 9% of those who view Internet videos either watch or have watched cooking segments online.



Of the 2,600 men and women (18-65+) surveyed, 64% said they watch online videos. Meaning 149 of the respondents actually dabble or regularly engage in watching online cooking videos.



While this is… Continue

Added by Judy "the foodie" Asman on March 10, 2008 at 1:31pm — No Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

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: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

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