J'attends toujours ta visite au Restaurant at Wente Vineyards. We are doing some fabulous things. This week, we were serving wine straight out of the barrel with a $39 menu engineered around our newly released Small Lot Grenache 2008! Awesome feedback from our guests! I hope to see you before the end of February and again in May for the next quarterly Barrel Week! How are things for you and the family? Is your son getting better at farming oysters?! Take care!
Regarding your question in the PR forum, the quickest and simplest way to spread your news online is to write search friendly content (press release, article, background) and release over a wire service that targets online placements. You may have a dBusiness in your town which is free to post. For paid services, I like Marketwire. Of course, you can have a free trial on Food4Media to reach food journalists.
Load up on images, video and anything else that tells your story. Also run any content through Press Release Grader (Google it to find). It really helps optimize your news for online. Comment on relevant blogs, email press releases to industry trades.
I'm not a food vendor, but a resource for people looking for the best New York Street Food. My website is http://newyorkstreetfood.com/ and the right side has listings of Vendy Award winners, food trucks and food carts. You can also use the map to look by location, but for the food trucks, which move every day, you should use the twitter listing on my page.
Merci Luc! Tout va bien. Le boulot est tres interessant. Il se passe plein de choses ici: hospitality, marketing, concert, movie nights, wine classes, etc. Wente Vineyards est une tres bonne compagnie! J'espere t'accueillir tres bientot. Les huitres sont bonnes?
I wanted to personally invite you to join our discussions in regards to cheeses at the Cheese Group on FohBoh. Every week we introduce a new cheese and invite you to find it in your area, buy it, try it and then dicuss it with us. Take a look at all the FohBoh groups while you are at it. Looking forward to hearing from you. Dana
On The Border Mexican Grill & Cantina, which was recently acquired by Border Holdings, LLC, an affiliate of Argonne Capital Group, today announced the appointment of Ward Whitworth as President of On The Border.
Restaurants, Inc. announced today that it is actively seeking franchisees to expand its presence throughout the Lone Star State, naming El Paso and Houston as target markets for future franchise development.
Encore Restaurants, LLC, a subsidiary of Dallas-based Encore Enterprises, Inc., has announced the purchase of eight existing Five Guys Burgers and Fries restaurants across central California including Elk Grove, Fresno, Lodi, Natomas, Roseville, Stockton, Tracy, and West Sacramento.
For many Americans, hotel room service is considered a travel luxury; however, data from PFK Hospitality Research1 suggests that room service revenues fell 9.5 percent from 2007 to 2012, with some hotels shuttering unprofitable operations altogether.
Yesterday the National Restaurant Association (NRA) praised the House passage and Senate Commerce Committee markup of the Travel Promotion, Enhancement and Modernization Act of 2014. The bipartisan legislation reauthorizes Brand USA, the nation’s first global marketing campaign, to promote the United States as a destination for international travelers.
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.