Surprise Your Regulars With Creative Marketing Strategies.
Have you ever heard of the 80/20 rule? This well known business rule stipulates that 80% of your business comes from 20% of your clientele |
Basic Rules to Have An Effective Restaurant Website.
Having a professional restaurant website is a great way to advertise and promote your business online if you follow these 10 rules |
What Any Business Can Learn From Chef Gordon Ramsay.
I have mixed feelings about Gordon Ramsay and his TV persona's management style (which I doubt is how he manages his own staff), but I like the points made by Janine Popick in this article, and thought it was worth reprinting |
Dining Trends for 2010 Predicted.
Joseph Baum & Michael Whiteman Co creates high-profile restaurants around the world for hotels, restaurant companies, major museums and other consumer destinations, their predictions follow |
The Best Restaurant Marketing In the World.
Restaurant owners and managers often spend quite a lot of money in marketing, trying to bring new customers to their restaurant with mixed results |
During the Recession, Restaurateurs and other F&B Purveyors Focus More on Wine Sales.
And Results are Encouraging - Cash is king and everyone's stash of cash is suffering right now - regardless of where we reside, our earnings history, profession, demographic or other station in this volatile economy |
The Tipping Point: Tipping on Expensive Wine II.
Well I guess I struck a nerve with last week's topic of tipping on expensive wine! One important topic that was brought up was the huge difference that location makes in what a server can earn |
The Tipping Point: Tipping on Expensive Wine.
The San Francisco Chronicle had a post that caught my attention; It regarded appropriate percentages to tip on high-end wine purchases in restaurants - Seems an interesting time for such an article, but it appears that some are still spendi... |
Are Wine Competitions Any Good?
Judging wines for almost as long as she has been a Master of Wine, Rosemary George believes that wine competitions serve an useful purpose |
Stand, Eat and be Merry.
Yeoh Siew Hoon checks out a sushi bar in Singapore that stands out from the crowd, and mulls over a standing tradition in our industry |
Gone Fishing... When Fish Taste Better With A Name To Sell.
There is something about fishing towns, maybe it's the idyllic scenes of the foggy docks, pleasure and commercial boats moored alongside one another, or the alluring smell of the sea |
Strategies that Correlate to Increased Wine Sales.
A wine research study has identified four key strategies that coincide with higher wine sales in restaurants |
The 10 Most Creative People in Food.
The Magazine FastCompany has launched a series on the 100 most creative business profiles and here is their take on who are the top 10 creative Foodies |
A Good Coffee Doesn't Mean a Good Cafe.
Recent post is from Cate, the Caffeinated Traveller, so yeah, you can guess what we’re talking about |
Building Better Burgers.
Burgers are considered the original All-American food, but the pedigree of this American culinary icon has roots in Europe |
The Hard Rock Cafe Story.
A brief history of a global phenomenon - The first Hard Rock Cafe (HRC) opened its doors to the public on June 14, 1971, in London, England |
Food Safety in China From Farm to Fork.
Food safety starts at the beginning of the food supply chain; |
Is Chocolate Recession Proof?
Eating chocolate has a ‘feel good factor’ and is considered an affordable luxury in some countries, however, during the financial downturn, luxury chocolate shops in airports and duty-free gift purchases are likely to suffer a significant d... |
Fortune Cookies, General Tso's, and the Story of American Chinese Food.
I just finished an easy read but fascinating book, the Fortune Cookie Chronicles by Jennifer 8 Lee; for many in America, the point of Chinese food is to get to the fortune |
Restaurant trends forecasted.
Economic downturn expected to increase the popularity of comfort food, classy cocktails, fresh ingredients and authentic Mediterranean |
A Day at Borough Market.
London is a great food city, don't believe the press of uninteresting food in the UK, it is a myth of the misinformed |
Food Rotation - The Best Kept Secret.
If someone had the key to saving your company thousands of dollars in food costs each year, would you like to know the secret? Many assume the answer is comparing distributors and finding the best prices possible |
To Cork or Uncork, That's the Question.
As life goes on and centuries pass, the world evolves, for the better and for the worse and as I am of the opinion that life has to be enjoyed, one needs to be open to accept and evolve in the same way, sometimes for the better, and sometim... |
Pizza in a Chef's Hands.
Though it is has been argued to have originated as a sauce and cheese topped Arabic bread, in food genealogy, pizza is pure Italian |
Social Validation of Your Restaurant.
Why do you think that Social Networking is so popular these days? People love to hear from, and share information with other people |
Twittering Away About Food, Restaurants and 140-Character Recipes.
The food world has always been a place for idea sharing and discussions of "what's next?" Now, there is a whole community dedicated to thoughtful blasts of all subjects imaginable |
Recession in the seafood industry
Because of the economic downturn, the ‘back to basics’ trend of eating at home is the main cause of a recession in the seafood industry |
The Paula Watch - Battle of the Final Two Chefs.
We have to wait one more week |
Taking Control of Your Restaurant Marketing.
In these days of doom and gloom I hear many restaurateurs complain about how slow business is and how the clients are spending less and less money dinning out |
A Marketing Plan for Restaurant Success.
A marketing plan for restaurant success is essential for attracting new customers to your eating establishment and for promoting repeat business |
Foodborne Illness Litigation: Manage Your Risk From day One.
Compliance not only decreases the risk for foodborne outbreaks, but it also decreases the risk of getting sued - A good plaintiff’s attorney looks at four things in building a foodborne illness lawsuit |
Hell's Kitchen - Episode 7.
Watching Hell's Kitchen is similar to watching a demolition derby, you always know someone is going to crash - Gordon Ramsay had his negative feedback loop on full throttle, not even waiting until the end of the show to hang up the jacket... |
No Green For Me.
"You can eat whatever you want, but virtually no green leafy vegetables, especially spinach and kale" the Doctor explained to me this past Sunday |
Economic Stimulus Plan - Order The Benedict!
When it comes to breakfast, most people stay with a regular routine; some start with a yogurt and fruit, or a cup of coffee and a bagel |
How To Deal With Difficult Restaurant Customers.
As much as we try to please our customers, sometimes we encounter people who--for one reason or another--display negative behavior |
Designing Commercial Kitchens With Input From Operators And Concept Developers.
Involving operators, chefs and concept developers in the kitchen design process can lower operational labor cost, increase menu flexibility, minimize equipment change costs and improve employee satisfaction |
2009 Restaurant Trends from OPENForum.
The increasingly bleak economic outlook is causing restaurant owners to brace themselves for a challenging year ahead |
European Trends in Fresh-Cut, Pre-Packed Produce.
On their way home from work, Dutch and Swiss consumers are most likely to stop at the supermarket for a bag of already cut vegetables for a quick, healthy, ready-to-eat meal |
Articulate the Essence of Your Restaurant, USP's.
So you have a nice restaurant with good food and service, and yet the dining room is not always full |
Guests Are Dissatisfied with Close-Set Tables.
Restaurateurs should make sure that their customers have sufficient personal space, according to a newly released restaurant study |
The Pirate's Code to Swabbin' and Sanitizin'.
What’s in the legendary Pirate Code? Open the dusty book if you can crack the lock, carefully pour through the faded pages, and it will reveal some long lost secrets of the most feared pirates in history |
The Corporate Chef's Food Trends for the New Year Ahead.
Every December the blogs, magazines, and newsletters are filled with prognostications of what to expect in the coming year |
Great Minds Drink Alike.
I was recently enjoying a nice glass of red, you know how it is – you arrive home, are hungry but before cooking feel the urge for some grape juice of the fermented kind |
Comfort Foods in Tough Times.
EnlargeWhen threatened by events out of the sphere of personal control, society tends to gravitate to the path of the most familiar |
New Thoughts on Leases.
Over a year ago I wrote an article on restaurant leases - Things have changed and I would like to bring you up to date on some problems in the world of leasing and how they can be effectively handled |
Recessional Wines.
It's happening all around us - the financial crisis is having an impact; across the globe, the bubble has burst |
Top 10 Things a Winemaker Hates.
From a winemakers point of view, there are somethings about the vineyard day to day life |
Top Restaurant and Hotel Trends for 2009.
Joseph Baum & Michael Whiteman Co creates high-profile restaurants around the world for hotels, restaurant companies, major museums and other consumer destinations, their predictions follow … Dust off those meatloaf recipes |
The Top 10 Wines of 2008 by Wine Spectator.
The top 10 wines in 2008 from the magazine Wine Spectator brought an excellent result for the Portuguese wines |
Organics And The Hotel Garden.
Herb gardens have been part of many kitchens' arsenals for a very long time - A rosemary bush or a potted thyme plant was not an uncommon sight in many kitchens |
Loyal Customers, Quality Service And Food Vital In Beating Economic Downturn.
The past month has been harsh and difficult for everyone in the world, and the food & beverage industry was not spared as the economy’s effects were felt island-wide: restaurant staff have been released, restaurant-goers are spending le... |
