Never too late to get in on a discussion Amanda! Though with this internet stuff, you blink, it's no longer the flavor of the month, Twitter has been replaced by an uber-social network called MyTwitBook and we start all over again, LOL. Peace friend,- Ty
Really enjoyed browsing your stuff! Also hear ya on the Twitter talk as per The Dark Side of Twitter. Not sure if you saw the piece I just did on Twitter for this weeks feature. If not give it a look-see, give me your your thunks!
Today is the Deadline!
Here's an opportunity- won't take but a moment and it's fun...
- go here-
-and vote for #F06 Cherry Almond Truffles - vote only once and pass it on to all of your friends
I am a finalist in a big video recipe contest and I need your votes to win
deadline is TODAY Friday March 6
"Grilled Pizzas & Piadinas"
Thanks for the encouragement; coming from you it means a lot! I'm enjoying your posts, tweets, etc. By the way, have you been following the "discussions" of the NY Times and NRN articles about "foo foo" NY and Hollywood restaurants being forced to loose their attitude and actually be nice to customers? This one really has me going! I put up a blog post about it on FohBoh yesterday. I'd be curious to hear your thoughts. All the best. -Jim Kohn, www.theCustomerServicesolution.com
Amanda - I've been enjoying FohBoh, and I find your content particularly worthwhile. Your unique perspective is so refreshing in this challenging environment. Keep up the great work, Tweet on, and thank you. - Jim Kohn, www.theCustomerServiceSolution.com
I'm not sure if it's me or the t-shirt, but it gets a lot of attention! Smart to put the url on the back. I'll follow up with CHART's board member in charge of the Cleveland Conference about the breakout.
Hi Amanda - We are currently moving, so our email is down for a few days. Please feel free to contact me via phone at your earliest convenience. I left an email with my contact info. Have a great New Year!
Just spotted your message.
Wow, your model feels like family.
Love your Ghandi quote...my current favorite: If you don’t become the ocean, you’ll be seasick everyday...I need a bit more out-of-control-freak in me right now.
Will review what I can and connect.
Locally-sourced, conscientious ingredients are gracing menus and grabbing loyal consumers at an increasing number of restaura -More-
Galbani® Mascarpone. Gold Standard True Italian Taste. Italy has a flavor all its own. When it comes to cheese, chefs who know choose Galbani. For irresistibly savory risottos and pastas, try classic Galbani mascarpone. Its rich, creamy goodness makes it perfect for favorites like tiramisu and cannoli. Galbani mascarpone, one of the fine brands from Lactalis Culinary. For paring suggestions, click here.
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.