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!
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.
Perhaps you’ve punched out a paper doll or folded an origami swan? TED Fellow Manu Prakash and his team have created a microscope made of paper that's just as easy to fold and use. A sparkling demo that shows how this invention could revolutionize healthcare in developing countries … and turn almost anything into a fun, hands-on science experiment.
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.