I have a lot of free resources on my website that are excellent for start-up restaurant operations. I have a section of my web (Restaurant Operations) that goes into detail about what it takes to open a restaurant.
Hey Jeffrey you are def on top of the social media world. I was wondering if you had any recommendations regarding different bloggers or social networks that focus on Social Media in the restaurant industry.
I love how you are always trying to open up peoples eyes to the advantages of successful social media marketing.
Keep fighting the good fight.
People need to understand the new marketing is relationship based, not unique sales pitches.
Hi Jeff, There's really NO discusion. IT'S CHIR-EESSE. Capeesh!?! Or are you calling Fahvas "Fah-vess" It's Fah vish" or if from New Yak it's "Ca soyla" it's "cah-cerla". Shall we continue. OH! and yes, I miss our discussions about digitally getting your recipes and "goods cost" live. Pity we didn't get a chance to persue that further. Perhaps we can do that here?
PS: "Snasauges" are for dogs. Not for a good portagee !!!! :-)
Ecellent!!!! That means we can continue our "discussion" about the pronounciation of "Chizo" or "Chirico" It's a POTUGUESE sausage and thus pronounced "cher-eese" NOT chirZO. :-). Now, Let's discuss linguica!!! Will you pronounce it "linguiZA"? ... This is great. We can discuss this in public and get some independant opinions!!! HI JEFF !!
Great video on your site, Jeffrey! Everyone should watch it, some powerful statistics. Social Media really is incomprehensible, faster than anything we've ever seen and truly a shift in human communication. Great info!
All-new pasta dish features Grand Cru® Alpine-style cheese Roth® Grand Cru® cheeses have a complex and full-bodied flavor that's crafted to achieve excellence in your menu applications. Try it in Manicotti en Croute with Brandied Fig Dipping Sauce. This elegant and inventive dish recently won our recipe contest for postsecondary culinary students, and is perfect as a sophisticated appetizer, passed hors d'oeuvre or savory dessert.
Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.
Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:
Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.
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.