Hooters Air, which featured women in orange short-shorts and tight T-shirts on flights, will be grounded beginning next month except for private charters out of Winston-Salem, N.C.
Read Article
Friday, March 31, 2006
Dining trends: Self-service=quick service
Innovations to watch:
Self-service kiosks, McDonald's and Starbucks on wheels, pizza crayons, and a no-hands handle in bathrooms.
Self-service kiosks, McDonald's and Starbucks on wheels, pizza crayons, and a no-hands handle in bathrooms.
Thursday, March 30, 2006
Read This Now or Else Go Bankrupt Trying!!
I am sick and tired of hearing operators nervous rantings about how they need to find the one true marketing panacea! Butts in a box! is what I call it and it doesn't exist. I have been ranting about ignoring your competition totally and focusing on driving your business 1 guest at a time! It is the only way you build volume! Now read what Guy Kawasaki says about the same thing! The choir has begun to sing!
http://feeds.feedburner.com/letTheGoodTimesRollByGuyKawasaki?m=88
http://feeds.feedburner.com/letTheGoodTimesRollByGuyKawasaki?m=88
Monday, March 27, 2006
Another Seth Godin Posting!
Jerry Frear points us to: Colgate buying control of Tom's of Maine for $100 million - Boston.com.
First, congratulations to Tom and his family. Work hard for 36 years, tell an authentic story about a great product and you too could hit a winner.
Here's what I wrote about this in the July 2001 Fast Company:
Want soup? The very best soup in the entire world is served by Al Yeganeh, owner of Soup Kitchen International on West 55th Street in New York. Slandered in a notorious Seinfeld parody, Al's restaurant is busier than ever. Some of the folks in the 30-minute-long line (waiting to buy a $6 bowl of soup!) are insensitive clods who saw the TV show and want to experience a real celebrity moment. Others are longtime customers who are willing to brave the cold to get the real thing.
At the same time that hundreds of hungry people are waiting to get a unique bowl of soup from Al, millions are eating lunch at the most ubiquitous restaurant in the world: McDonald's. In fact, every single day, McDonald's serves a meal to one out of 14 Americans.
Take a drive through Illinois -- home to McDonald's headquarters -- and you might discover that many of the towns you pass don't have one "real" restaurant. No diner, no place for a fancy night out. Just a Hardee's, a Pizza Hut, and, of course, a McDonald's. This is not a phenomenon limited to tiny towns near Springfield. There are thousands of McDonald's franchises across the country, along with chains like Arby's, Subway, T.G.I. Friday's, and countless others churning out anonymous, forgettable meals to people in a hurry. Hey, it's what we asked for.
So what's wrong with selling out? Paradoxically, it seems that once you become popular, you also become very unpopular. Suddenly, those in the know aren't as awed by Wolfgang Puck -- not when his name is displayed in major airports across the country. They look down their noses at Yo-Yo Ma. They disdain Andy Warhol.
What is it about ubiquity that breeds contempt?
Every day, successful entrepreneurs have to make important choices about whether to expand, to open another branch, to franchise, to license. Once you've figured out a winning strategy, it seems only rational to cash out by letting the market have what it wants: more of you!
As long as you're giving the market what it wants, what's the problem? If some is good, isn't more better?
Here's the problem: The moment you take your special, authentic, limited-edition product and leverage it, make it widely available and normal, the very people who loved it inevitably rebel. "Starbucks isn't what it used to be," they tell you. The tastemakers who made you successful in the first place turn on their heels when they smell that you're not authentic anymore.
When a product is everywhere, when it's hyped in the media and advertised on the sides of buses, sometimes it seems as if the product exists and succeeds because it is everywhere. Before ubiquity, when it seemed as if the product (or its creator) wasn't in it just for the money, somehow that felt more real, more wonderful, more authentic.
Marketing has always been one of the most despised aspects of business. Brands, logos, salesmanship, positioning, and focus groups have gained a reputation for insincerity and corporate greed. Most of this comes from people's desire to have something real -- and to get it from someone who isn't trying quite so hard to sell it.
Are we ever authentic? Is fresh goat cheese made in tiny batches (bought on a farm in France) any different from huge vats of goat cheese produced by Kraft somewhere in Wisconsin and delivered weekly to your local supermarket? What if you couldn't tell them apart in a taste test?
Sure, the vistas, the smell of the sheep, and the excitement of a true discovery make the first kind of cheese seem to taste far better than the second. But isn't that just another form of marketing? Why does the intention of the creator have so much influence on our perception of the product?
The paradox: Markets talk. Word spreads. When something is great, we all want it. We want it to be local and reasonably priced. And we want reliability. We want it to be just as good every time we experience it. What's a marketer to do? On one hand, for something to be authentic, it needs to be rare and special and live. On the other hand, the market demands that it be delivered with reliability and in quantity. Which ice cream do you prefer: Ben & Jerry's or Hagen-Dazs? Which sports franchise do you root for: the Chicago Cubs or a newly minted XFL team? Which jazz performer do you groove to: Miles Davis or Kenny G? What's the difference between authentic and manufactured?
If you're lucky enough to create something authentic, you have real choices. You need to decide how important it is to be real, how much of yourself you have tied up in the authentic experience that you've created. Most of all, you need to decide what you'd like to do all day. Some of us can be happy taking today's flavor and selling it like crazy. Others need to have a deeper relationship with their craft, something that establishes a connection between themselves and their product. If you ever get a cup of soup from Al, look into his eyes. You'll see what I mean.
People who create something authentic but then sell out almost always end up unhappy. Why? Because once you sell out, any new success you have isn't because you are authentic. You're in a new business now. Ken Burns is just as authentic as he ever was. But he's not rewarded for that. He's rewarded for ubiquity. Could you be happy with that?
Before you pull the trigger and sell out and scale up, consider a few questions: Is it better to be big than to be (perceived as) real? Is spreading the word more important than being admired by a tiny coterie of truly devoted fans? Should financial rewards come to those who make good stuff for the masses?
Could you be happy practicing your authentic task for the rest of your life?
If you do get big, you won't be practicing authenticity for the rest of your life. When you sell out, you're making a trade. The big market wants reliability and conformity. The big market won't reward you for being authentic.
Authenticity. If you can fake that, the rest will take care of itself.
http://sethgodin.typepad.com/seths_blog/2006/03/tom_chappell_se.html
First, congratulations to Tom and his family. Work hard for 36 years, tell an authentic story about a great product and you too could hit a winner.
Here's what I wrote about this in the July 2001 Fast Company:
Want soup? The very best soup in the entire world is served by Al Yeganeh, owner of Soup Kitchen International on West 55th Street in New York. Slandered in a notorious Seinfeld parody, Al's restaurant is busier than ever. Some of the folks in the 30-minute-long line (waiting to buy a $6 bowl of soup!) are insensitive clods who saw the TV show and want to experience a real celebrity moment. Others are longtime customers who are willing to brave the cold to get the real thing.
At the same time that hundreds of hungry people are waiting to get a unique bowl of soup from Al, millions are eating lunch at the most ubiquitous restaurant in the world: McDonald's. In fact, every single day, McDonald's serves a meal to one out of 14 Americans.
Take a drive through Illinois -- home to McDonald's headquarters -- and you might discover that many of the towns you pass don't have one "real" restaurant. No diner, no place for a fancy night out. Just a Hardee's, a Pizza Hut, and, of course, a McDonald's. This is not a phenomenon limited to tiny towns near Springfield. There are thousands of McDonald's franchises across the country, along with chains like Arby's, Subway, T.G.I. Friday's, and countless others churning out anonymous, forgettable meals to people in a hurry. Hey, it's what we asked for.
So what's wrong with selling out? Paradoxically, it seems that once you become popular, you also become very unpopular. Suddenly, those in the know aren't as awed by Wolfgang Puck -- not when his name is displayed in major airports across the country. They look down their noses at Yo-Yo Ma. They disdain Andy Warhol.
What is it about ubiquity that breeds contempt?
Every day, successful entrepreneurs have to make important choices about whether to expand, to open another branch, to franchise, to license. Once you've figured out a winning strategy, it seems only rational to cash out by letting the market have what it wants: more of you!
As long as you're giving the market what it wants, what's the problem? If some is good, isn't more better?
Here's the problem: The moment you take your special, authentic, limited-edition product and leverage it, make it widely available and normal, the very people who loved it inevitably rebel. "Starbucks isn't what it used to be," they tell you. The tastemakers who made you successful in the first place turn on their heels when they smell that you're not authentic anymore.
When a product is everywhere, when it's hyped in the media and advertised on the sides of buses, sometimes it seems as if the product exists and succeeds because it is everywhere. Before ubiquity, when it seemed as if the product (or its creator) wasn't in it just for the money, somehow that felt more real, more wonderful, more authentic.
Marketing has always been one of the most despised aspects of business. Brands, logos, salesmanship, positioning, and focus groups have gained a reputation for insincerity and corporate greed. Most of this comes from people's desire to have something real -- and to get it from someone who isn't trying quite so hard to sell it.
Are we ever authentic? Is fresh goat cheese made in tiny batches (bought on a farm in France) any different from huge vats of goat cheese produced by Kraft somewhere in Wisconsin and delivered weekly to your local supermarket? What if you couldn't tell them apart in a taste test?
Sure, the vistas, the smell of the sheep, and the excitement of a true discovery make the first kind of cheese seem to taste far better than the second. But isn't that just another form of marketing? Why does the intention of the creator have so much influence on our perception of the product?
The paradox: Markets talk. Word spreads. When something is great, we all want it. We want it to be local and reasonably priced. And we want reliability. We want it to be just as good every time we experience it. What's a marketer to do? On one hand, for something to be authentic, it needs to be rare and special and live. On the other hand, the market demands that it be delivered with reliability and in quantity. Which ice cream do you prefer: Ben & Jerry's or Hagen-Dazs? Which sports franchise do you root for: the Chicago Cubs or a newly minted XFL team? Which jazz performer do you groove to: Miles Davis or Kenny G? What's the difference between authentic and manufactured?
If you're lucky enough to create something authentic, you have real choices. You need to decide how important it is to be real, how much of yourself you have tied up in the authentic experience that you've created. Most of all, you need to decide what you'd like to do all day. Some of us can be happy taking today's flavor and selling it like crazy. Others need to have a deeper relationship with their craft, something that establishes a connection between themselves and their product. If you ever get a cup of soup from Al, look into his eyes. You'll see what I mean.
People who create something authentic but then sell out almost always end up unhappy. Why? Because once you sell out, any new success you have isn't because you are authentic. You're in a new business now. Ken Burns is just as authentic as he ever was. But he's not rewarded for that. He's rewarded for ubiquity. Could you be happy with that?
Before you pull the trigger and sell out and scale up, consider a few questions: Is it better to be big than to be (perceived as) real? Is spreading the word more important than being admired by a tiny coterie of truly devoted fans? Should financial rewards come to those who make good stuff for the masses?
Could you be happy practicing your authentic task for the rest of your life?
If you do get big, you won't be practicing authenticity for the rest of your life. When you sell out, you're making a trade. The big market wants reliability and conformity. The big market won't reward you for being authentic.
Authenticity. If you can fake that, the rest will take care of itself.
http://sethgodin.typepad.com/seths_blog/2006/03/tom_chappell_se.html
Brown is the new black
The bakery industry has been reeling since Atkins took a whack out of white bread.
The savior, it seems, is the new focus on whole grains. It's pretty clear that white flour is akin to candy, while true whole wheat (or other grain) bread is actually pretty good for you.
In the rush to make a product that kids and others will find palatable, the bakery industry is falling over itself to lie and weasel their way in. Today at the supermarket I saw "whole grain" bread that had white flour as its main ingredient. Whole wheat english muffins that were less than half whole wheat. My favorite was a loaf of white bread that was actually colored brown with molasses and caramel color. "Hey, it's not against the law," they say, or, "hey, it's what people want..."
Actually, that's not true. What people want is not being tricked. Seduced, but not tricked.
The savior, it seems, is the new focus on whole grains. It's pretty clear that white flour is akin to candy, while true whole wheat (or other grain) bread is actually pretty good for you.
In the rush to make a product that kids and others will find palatable, the bakery industry is falling over itself to lie and weasel their way in. Today at the supermarket I saw "whole grain" bread that had white flour as its main ingredient. Whole wheat english muffins that were less than half whole wheat. My favorite was a loaf of white bread that was actually colored brown with molasses and caramel color. "Hey, it's not against the law," they say, or, "hey, it's what people want..."
Actually, that's not true. What people want is not being tricked. Seduced, but not tricked.
Get more done by being a slacker!
You've probably all seen this, but just in case: How to be smarter at work, slack off.
Multi-Tasking Makes Us Stupid
Great post from the Creating Passionate Users blog I love! Check it out!
Friday, March 24, 2006
Chipotle says focusing on smaller restaurants
Chipotle Mexican Grill Inc. plans to focus on building smaller restaurants because they bring in more sales than larger units and cost less to operate, a senior executive said on Wednesday.
Thursday, March 23, 2006
Great Free Marketing Info!!
I have just entered into an affiliation with Charlie Cook. Charlie is one of the best Marketing Guru's on the planet! If you click on the headline link here you can sign up for his free ezine and free newsletter - not to mention getting access to a ton of free information he is offering my members right now!
http://www.marketingforsuccess.com/cmd.php?af=375397&u=http://www.marketingforsuccess.com/free-stuff.html
http://www.marketingforsuccess.com/cmd.php?af=375397&u=http://www.marketingforsuccess.com/free-stuff.html
Restaurant Gift Cards Popularity Grows
Potentials
Restaurant-themed gift cards are growing more popular. Not only were they the most-used type of gift card or certificate last year, according to Incentive's 2005 Gift Certificate FACTS Report, used in 68 percent of respondents' incentive and recognition programs, they are growing more popular with the general population of restaurant users.
Tuesday, March 21, 2006
Is Curbside Takeout the Future of Fast Casual?
The future of fast-casual restaurants may depend on how well operators adapt to consumers’ desire to eat on the go. According to the National Restaurant Association, more than 20 percent of adults indicated they order more takeout from table-service restaurants than they did two years ago.
Results of StarChefs.com 2005 Salary Survey
By Miriam Marcus
From tracking Rising Stars to the hottest new food and wine trends, StarChefs.com strives to keep professionals on the pulse of the restaurant industry — and our 2005 Salary Survey, sponsored by Pernod, has given us even more exciting information to share. 2,000 industry professionals from all restaurant sectors, and from virtually every position in the front and back of the house, have responded to our online survey
From tracking Rising Stars to the hottest new food and wine trends, StarChefs.com strives to keep professionals on the pulse of the restaurant industry — and our 2005 Salary Survey, sponsored by Pernod, has given us even more exciting information to share. 2,000 industry professionals from all restaurant sectors, and from virtually every position in the front and back of the house, have responded to our online survey
Friday, March 17, 2006
View updated pricing and information each week on the website for the following food-commodity markets:
Beef, Veal & Lamb
View Detail
The live cattle market continues to move downward and is currently trading at some of its lowest price levels since November. In turn, beef production is surging. Beef output last week rose 8.3% and was 8% more than 2005. Most of the beef markets are declining and additional decreases may be impending due in part to typical lethargic March beef demand. However, if the cattle market does not continue to weaken with beef, packers may curtail beef output later this month in an attempt to boost beef prices. Prices per pound FOB from USDA.
Dairy
View Detail
January butter output was 13.1% more than 2005 and the largest monthly output in 13 years. The butter market has turned lower. Butter demand may improve this month as buyers secure product for Easter and Passover, but engaging butter prices are likely to persist. January American (1.5%) and cheddar (.4%) cheese output were less than a year ago while mozzarella production was 3.3% more than 2005. The cheese markets are stabilizing. January sour cream output was 8.2% larger than last year. Prices per pound, except Class I Cream (hundred weight), from USDA.
Poultry
View Detail
The chicken breast markets have edged modestly higher in recent weeks but remain relatively depressed. Retail and food service chicken breast feature activity is on the rise which could bring a boost to chicken breast prices. Last year, the boneless skinless chicken breast market rose 8.7% during the next 4 weeks. Still, chicken breast prices are projected to remain notably below 2005 levels this spring. The chicken wing markets are tracking downward and additional decreases may be impending. Africa, Asia and Europe continue to contend with the H5N1 strain of avian flu. Prices per pound except eggs (dozen) FOB from USDA.
Seafood
View Detail
January Gulf of Mexico shrimp landings were 29.6% more than last year and 28.6% greater than the 5-year average due to a surge in output in Florida and Texas. Louisiana shrimp landings were 13.3% less than the 5-year average. As worldwide shrimp production begins to build next month shrimp prices may move modestly downward. The snow crab leg market continues to creep upward rising 7.5% over the last 4 weeks. Prices for fresh product, unless noted per pound from Fisheries Market News.
Pork
View Detail
Pork production last week rose 1.1% and was .9% more than 2005. As pork output has been managed over the last month the pork markets have moved higher. Declining alternative protein prices could cause the pork markets to stabilize. Higher rib prices may be forthcoming. The last 2 years, the sparerib market jumped notably during the last week of March and rose 5% through the end of April. Prices per pound FOB from USDA.
Produce
View Detail
The lettuce markets are moving lower as lettuce head weights improve with the warmer weather. However, cooler temperatures are forecasted in the lettuce growing areas which could cause production to slow. The lettuce markets may be volatile during the next week. Some of the Idaho potato markets have turned lower for the first time in 6 weeks. Additional modest potato price decreases may be forthcoming but the potato markets are anticipated to remain notably above 2005 levels into April. Prices USDA FOB shipping point unless noted (terminal).
Oil and Grains
View Detail
Much needed rain may fall in the Southern Plains this week which would greatly help the winter wheat crop. Still, additional precipitation will be necessary. Wheat prices could be erratic through the end of the month. Prices per pound (oils) or bushel (grains) FOB from USDA.
Canned and Frozen Food
View Detail
Tomato Products, Canned - Our initial forecast has 2006 California contracted tomato acreage (283,000- 8%) and output (10.75m tons- 12%) rising from last year. Existing canned tomato stocks are adequate and the markets are steady. Still, history suggests that lower prices may be pending this spring. Price per case (6/10) FOB from Supply and Market Report.
Processed Fruits and Vegetables - Acreage contract negotiations between potato growers and french fry suppliers are in progress. Growers are looking to increase potato prices to help offset the estimated 16% rise in input expenses. Steady to modestly higher french fry prices are likely this spring. Prices FOB per case from Supply and Market Report.
View Detail
The live cattle market continues to move downward and is currently trading at some of its lowest price levels since November. In turn, beef production is surging. Beef output last week rose 8.3% and was 8% more than 2005. Most of the beef markets are declining and additional decreases may be impending due in part to typical lethargic March beef demand. However, if the cattle market does not continue to weaken with beef, packers may curtail beef output later this month in an attempt to boost beef prices. Prices per pound FOB from USDA.
Dairy
View Detail
January butter output was 13.1% more than 2005 and the largest monthly output in 13 years. The butter market has turned lower. Butter demand may improve this month as buyers secure product for Easter and Passover, but engaging butter prices are likely to persist. January American (1.5%) and cheddar (.4%) cheese output were less than a year ago while mozzarella production was 3.3% more than 2005. The cheese markets are stabilizing. January sour cream output was 8.2% larger than last year. Prices per pound, except Class I Cream (hundred weight), from USDA.
Poultry
View Detail
The chicken breast markets have edged modestly higher in recent weeks but remain relatively depressed. Retail and food service chicken breast feature activity is on the rise which could bring a boost to chicken breast prices. Last year, the boneless skinless chicken breast market rose 8.7% during the next 4 weeks. Still, chicken breast prices are projected to remain notably below 2005 levels this spring. The chicken wing markets are tracking downward and additional decreases may be impending. Africa, Asia and Europe continue to contend with the H5N1 strain of avian flu. Prices per pound except eggs (dozen) FOB from USDA.
Seafood
View Detail
January Gulf of Mexico shrimp landings were 29.6% more than last year and 28.6% greater than the 5-year average due to a surge in output in Florida and Texas. Louisiana shrimp landings were 13.3% less than the 5-year average. As worldwide shrimp production begins to build next month shrimp prices may move modestly downward. The snow crab leg market continues to creep upward rising 7.5% over the last 4 weeks. Prices for fresh product, unless noted per pound from Fisheries Market News.
Pork
View Detail
Pork production last week rose 1.1% and was .9% more than 2005. As pork output has been managed over the last month the pork markets have moved higher. Declining alternative protein prices could cause the pork markets to stabilize. Higher rib prices may be forthcoming. The last 2 years, the sparerib market jumped notably during the last week of March and rose 5% through the end of April. Prices per pound FOB from USDA.
Produce
View Detail
The lettuce markets are moving lower as lettuce head weights improve with the warmer weather. However, cooler temperatures are forecasted in the lettuce growing areas which could cause production to slow. The lettuce markets may be volatile during the next week. Some of the Idaho potato markets have turned lower for the first time in 6 weeks. Additional modest potato price decreases may be forthcoming but the potato markets are anticipated to remain notably above 2005 levels into April. Prices USDA FOB shipping point unless noted (terminal).
Oil and Grains
View Detail
Much needed rain may fall in the Southern Plains this week which would greatly help the winter wheat crop. Still, additional precipitation will be necessary. Wheat prices could be erratic through the end of the month. Prices per pound (oils) or bushel (grains) FOB from USDA.
Canned and Frozen Food
View Detail
Tomato Products, Canned - Our initial forecast has 2006 California contracted tomato acreage (283,000- 8%) and output (10.75m tons- 12%) rising from last year. Existing canned tomato stocks are adequate and the markets are steady. Still, history suggests that lower prices may be pending this spring. Price per case (6/10) FOB from Supply and Market Report.
Processed Fruits and Vegetables - Acreage contract negotiations between potato growers and french fry suppliers are in progress. Growers are looking to increase potato prices to help offset the estimated 16% rise in input expenses. Steady to modestly higher french fry prices are likely this spring. Prices FOB per case from Supply and Market Report.
Restaurant has you eating in the dark - on purpose
The Baltimore Sun
IF YOU shoot at mimes, should you use a silencer?" asked the very funny Steven Wright. In that vein, you should be aware that there is a brand new restaurant which is the place to try to see but not be seen in. That is to say, this particular place has a concept of customers sitting in total darkness without a clue what they are eating.
Read Article
IF YOU shoot at mimes, should you use a silencer?" asked the very funny Steven Wright. In that vein, you should be aware that there is a brand new restaurant which is the place to try to see but not be seen in. That is to say, this particular place has a concept of customers sitting in total darkness without a clue what they are eating.
Read Article
House passes bill to let people take unfinished wine home
WKYT
Kentucky - Who says you can't take it with you? A bill that sailed through the House today would allow restaurant goers to take unfinished bottles of wine home in a sealed container.
Read Article
Kentucky - Who says you can't take it with you? A bill that sailed through the House today would allow restaurant goers to take unfinished bottles of wine home in a sealed container.
Read Article
Wednesday, March 15, 2006
Red Wine Boosts Food Checks
Hotel News Resource
According to The NPD Group, Americans like to drink alcohol with their meals. The recent study found that 37 percent of adults (ages 21 and over) include alcohol with their casual/fine dining restaurant dinners from Friday to Sunday, compared to 34 percent between Monday and Thursday.
Read Article
According to The NPD Group, Americans like to drink alcohol with their meals. The recent study found that 37 percent of adults (ages 21 and over) include alcohol with their casual/fine dining restaurant dinners from Friday to Sunday, compared to 34 percent between Monday and Thursday.
Read Article
ASCAP sues High Point restaurant over its use of five songs
The Charlotte Observer
A nonprofit group representing composers is suing a High point restaurant for up to $150,000 for its use of five songs without permission last summer. The American Society of Composers, Authors and Publishers filed a copyright infringement suit in federal court last month against Liberty Steakhouse & Brewery
Read Article
A nonprofit group representing composers is suing a High point restaurant for up to $150,000 for its use of five songs without permission last summer. The American Society of Composers, Authors and Publishers filed a copyright infringement suit in federal court last month against Liberty Steakhouse & Brewery
Read Article
New Servsafe Food Safety Training Materials Available in April
PMQ
Including 2005 FDA Food Code Updates, Real World Scenarios, Expanded HAACP Content (Chicago) - The National Restaurant Association Education Foundation (NRAEF) is launching its new Fourth Edition ServSafe® product line April 3. ServSafe is leading the way in providing the restaurant and foodservice industry with an up-to-date, comprehensive food safety training and certification program. In addition, the new edition includes tools to help managers and operators implement critical food safety practices in their operation. The information presented in the fourth edition is based on the 2005 FDA Food Code, the latest updates in the science of food safety, and best practices used in the industry.
Read Article
Including 2005 FDA Food Code Updates, Real World Scenarios, Expanded HAACP Content (Chicago) - The National Restaurant Association Education Foundation (NRAEF) is launching its new Fourth Edition ServSafe® product line April 3. ServSafe is leading the way in providing the restaurant and foodservice industry with an up-to-date, comprehensive food safety training and certification program. In addition, the new edition includes tools to help managers and operators implement critical food safety practices in their operation. The information presented in the fourth edition is based on the 2005 FDA Food Code, the latest updates in the science of food safety, and best practices used in the industry.
Read Article
Wednesday, March 08, 2006
Casino restaurants a surprising treat
Chicago Sun-Times
Recreational gamblers hold them in high regard as an added dimension to their total entertainment experience. People who appreciate fine dining in elegant surroundings insist they're the best-kept secrets in town.
Read Article
Recreational gamblers hold them in high regard as an added dimension to their total entertainment experience. People who appreciate fine dining in elegant surroundings insist they're the best-kept secrets in town.
Read Article
Monday, March 06, 2006
18 States, D.C., Now Set Minimum Wage Higher Than Federal
With recent minimum wage increases taking effect in Rhode
Island (minimum wage jumped to $7.40 starting March 1)
and Maryland ($6.15 minimum wage took effect Feb. 16),
now 18 states and Washington, D.C., set higher wage rates
than the federal starting-wage rate of $5.15. Wage-increase
bills are pending in more than 20 other state legislatures,
and activists in a handful of states are pushing to put wage hike
proposals on November ballots, including automatic
annual increases in state minimum wage rates. You can get wage laws by state and track legislation at
www.getgame.biz/Articles/state_minwage.doc.
Island (minimum wage jumped to $7.40 starting March 1)
and Maryland ($6.15 minimum wage took effect Feb. 16),
now 18 states and Washington, D.C., set higher wage rates
than the federal starting-wage rate of $5.15. Wage-increase
bills are pending in more than 20 other state legislatures,
and activists in a handful of states are pushing to put wage hike
proposals on November ballots, including automatic
annual increases in state minimum wage rates. You can get wage laws by state and track legislation at
www.getgame.biz/Articles/state_minwage.doc.
TRACKING MENU PRICES
Menu prices increased 3 percent over the 12 months ending
in January 2006, a full percentage point below the 4 percent gain in overall consumer prices.
Visit the NRA’s Restaurant TrendMapper at www.restaurant.org/trendmapper for details.
in January 2006, a full percentage point below the 4 percent gain in overall consumer prices.
Visit the NRA’s Restaurant TrendMapper at www.restaurant.org/trendmapper for details.
Merlot-to-Go Bills Sweeping Through States
Wisconsin residents may soon join restaurant patrons in more
than 30 other states who can take home unfinished bottles of
wine. “Merlot to go” bills have swept the nation recently, finetuning
open-container laws by allowing restaurateurs discretion to let diners
leave with their unfinished bottle, once re-corked and sealed. “We see
this as a ‘win-win-win’ proposal,” said Pete Hanson, director of government
relations for the Wisconsin Restaurant Association, which backs the
cork-and-carry bill now awaiting Wisconsin Gov. Jim Doyle’s signature.
“It’s a win for consumers who get to take home wines they can’t finish; it’s
a win for public safety because the incentive to finish off bottles of wine
before driving home will be gone; and it’s a win for restaurateurs who will
likely sell a few more bottles of wine.” To learn more about “Merlot to go”
laws in your state see www.restaurant.org/government/state.
than 30 other states who can take home unfinished bottles of
wine. “Merlot to go” bills have swept the nation recently, finetuning
open-container laws by allowing restaurateurs discretion to let diners
leave with their unfinished bottle, once re-corked and sealed. “We see
this as a ‘win-win-win’ proposal,” said Pete Hanson, director of government
relations for the Wisconsin Restaurant Association, which backs the
cork-and-carry bill now awaiting Wisconsin Gov. Jim Doyle’s signature.
“It’s a win for consumers who get to take home wines they can’t finish; it’s
a win for public safety because the incentive to finish off bottles of wine
before driving home will be gone; and it’s a win for restaurateurs who will
likely sell a few more bottles of wine.” To learn more about “Merlot to go”
laws in your state see www.restaurant.org/government/state.
Sunday, March 05, 2006
Casino's F&B
Hi I´m in thios Biz for 6 years now and Its very different fronm the classic F&B Biz.
You are not the core Bussines so I´m very interested in contacting people in this industry to xchange ideas and tips.
You are not the core Bussines so I´m very interested in contacting people in this industry to xchange ideas and tips.
A few notes on my dinner tonight.
- All servers should be taught to write down orders no matter how much they think they will not forget because they have "memories like an elephant"!
- Apologize for mistakes, but once you say "I'm sorry" for the 5th time, maybe something else is going on?
- Teach your servers to ASK FOR HELP BEFORE THEY GET IN THE WEEDS!
- Do not expect a server to be able to provide an awesome experience for guests, if they have never seen what one looks like! (Especially if you did not show them one during their training!)
- Manage your shift changes better! You lose more guests during this time than any other.
- Work less, entertain more!
- Scheduling is not about your P&L. It is about providing a great guest experience from the time you open - to the time you lock the doors!
- If you (manger/operator) are going to work a staff position, do not go back into a GVA (guest viewing area) dressed like you just fought a war!
- You should be running "silent kitchens".
- Have I said, "Train your staff!" yet?
- Make plates eye appealing!
- How many guests does it take to make a rush? One!
- Shoot the next manager whose server asks me …”Do you need change?”
- Never make eye contact with a guest and not speak!
- Stop walking by my table as if you have nothing to do and not prebus or refill my drink, or any of another million things.
- Don’t yell,” Have a good night and thanks for coming in,” while you are 15 feet away and not even looking in my direction.
Saturday, March 04, 2006
The New Website Is Up & Running!
Check it out at www.getgame.biz and let me know what you think I need to add, subtract, multiply or divide!
Jeffrey
Jeffrey
Wednesday, March 01, 2006
Restaurant Performance Index Shows Industry Outlook Strongest in Months
US Newswire
The outlook for the restaurant industry continued to improve in January, as the National Restaurant Association's comprehensive index of restaurant activity registered its third gain in the last four months. The Association's Restaurant Performance Index -- a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry -- stood at 102.3 in January, up 0.3 percent from December and its highest level in 13 months. January also represented the 31st consecutive month above 100 -- a level which represents expansion in the Association's composite index of eight key industry indicators. "Bolstered by record warm temperatures in many parts of the country, a majority of restaurant operators reported January gains in same-store sales and customer traffic," said Hudson Riehle, senior vice president of Research and Information Services for the Association. "In addition, operators reported a boost in plans for hiring and capital expenditures -- positive developments for both the restaurant industry and the overall economy."
Read Article
The outlook for the restaurant industry continued to improve in January, as the National Restaurant Association's comprehensive index of restaurant activity registered its third gain in the last four months. The Association's Restaurant Performance Index -- a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry -- stood at 102.3 in January, up 0.3 percent from December and its highest level in 13 months. January also represented the 31st consecutive month above 100 -- a level which represents expansion in the Association's composite index of eight key industry indicators. "Bolstered by record warm temperatures in many parts of the country, a majority of restaurant operators reported January gains in same-store sales and customer traffic," said Hudson Riehle, senior vice president of Research and Information Services for the Association. "In addition, operators reported a boost in plans for hiring and capital expenditures -- positive developments for both the restaurant industry and the overall economy."
Read Article
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