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The local sourcing dynamic moves into overdrive. The future will bring a new learning curve for patrons as they are embracing the ideas of locally grown foods, and chefs will struggle to define previous precious flavor profiles. Instead, local sourcing will breed fewer ingredients for chefs to use in their arsenal and force them to intensify the flavor of the ingredients they do.
via 10 ‘hot Topics’ Trending Foodservice In 2010 » Cookwork.com.
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I was talking with my wife the other day and, and as always, found her insights and wisdom very worthwhile. She has been a life coach for 15-plus years and has an ability to see the real issues, not just those on the surface. She really caught my attention with the comment, “What you practice, you get good at.”
via Practice Makes Good and Bad – The Lombardi Viewpoint – Blog on Restaurants & Institutions.
Greener hotels are popping up in some places you may least expect to find them. We aren’t talking about college towns or left-leaning cities Some of these hotels are in some of the most conservative parts of the United States.
Just this week, a newly constructed Comfort Inn & Suites in Augusta, Georgia, opened as the first “green” hotel in that city. In June, Elliott Lodging bought a Hampton Inn in Springfield, Missouri, and converted the property into its first GreenStay Hotel & Suites.
via Green Hotels In Unlikely Places – Eco-Speak – Blog on HOTELS.
As humbling as it is to be writing this in the shadow of such savvy restaurateurs, last month, I celebrated my 25th anniversary in the restaurant business and have been reflecting a lot on our industry–how it has changed and how it remains the same.
via The Brand Landscape – The Brand Landscape – Blog on Chain Leader.
July 10, 2009 Color me skeptical about GetARoom.com, the newest booking portal from the guys behind the iconic online travel agent Hotels.com.
GetARoom is being touted as a “reverse opaque” platform, wherein users can see discounted published rates, as is typical on many OTA sites… but the catch is, to get really special rates, users must place a telephone call to a live person who then may (or may not) offer an even better rate.
via The Future Of Hotel Booking Is… Call Centers?! – Musings & Miscellany – Blog on HOTELS.
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We don’t have Hardee’s here, so we almost missed the Biscuit Holes commercial that pits the restaurant chain’s “B holes” against “A holes” in a taste test.
Oh, I get it. Hee-hee-hee.
It’s yet another provocative ad from CKE Restaurants, which brought you the sexy Audrina Patridge thoroughly enjoying her Teriyaki Burger on the beach and Padma Lakshmi’s love affair with the Hardee’s Western Bacon Thickburger. Only this commercial requires sound to enjoy it to its fullest.
via Down with A Holes – On the Spot – Blog on Chain Leader.
Having trouble finding prep cooks, line cooks, and dishwashers to fill that empty slot on the schedule? Looking for the diamond in the rough that will annihilate overtime and let members of your staff take that much-needed vacation? Do you have employees that would want to move up the ladder and succeed? Well, then keep reading for more insights on how to get your kitchen hot again. I’m Joel Hetrick and I believe that we all can make a difference with our current and future staffs.
via Where have all the good cooks gone? – Chef 2 Chef – Blog on Restaurants & Institutions.
Licensing is an important marketing tool for companies or brands looking to raise awareness, increase revenues and expand their core business through new products, product extensions and expanded distribution opportunities. It is an industry that produces over $15 million in retail sales every hour, 12 hours a day 365 days a year.
via Food Licensing Tip #1: Definitions & Benefits | A4R’s Points of Sale .
A lot of restaurant/pub owners forget one major consideration when ordering custom printed products… if you put your name on it, make sure it has a usage outside your establishment. Prior to the non-smoking movement, the number 1 outside advertising medium was matchbooks & box matches. In every successful restaurant you would find imprinted matchbooks & box matches advertising and promoting their establishment.
via Self Promotion | A4R’s Points of Sale .
One of those leadership road hazards that most of us hit head-on at times is thinking that we have it all figured out and know all the answers. We spring to conclusions, discount ideas, and generally don’t listen either intentionally or not. Now, I don’t know about you but I can’t remember the last time I actually had an original thought. Don’t take that last remark as bad as I feel after typing it. What I mean is, think about it! Where do you get the ideas you implement every day? Here are the original points of information as I can recall them.
via How did you get so Damn Smart? – FohBoh.
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Back in March of 2008 there was no question the U.S economy was in the tank. Many displaced restaurant managers asked the big question; where are all the jobs? With the hospitality and retail sector taking big financial hits, restaurateurs have been faced with downsizing their workforce in order to survive. For those managers who were spared the dreaded pink slip, they have had to endure pay cuts, lost bonuses, longer hours and a reduction of hourly staff. One could argue who received the better deal!
via Time…… The Biggest Deal Breaker In Recruiting – FohBoh.
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When folks approach me to help improve customer service in their restaurant, one of the first things I hear is, “My staff needs to be better trained.” The second most common thing is, “I just can’t get some people to do what I want.” My answer is always – I can help.
What I don’t immediately tell the owner or manager is that the problem almost always lay with them. Getting my foot in the door to ‘train the staff’ gives me an opportunity to assess what are the root causes of whatever gap exists between what is actually happening and what the business needs to have happen. It’s a lot like a doctor looking at various symptoms and diagnosing the disease. In most cases, poor service is the symptom, not the disease.
via Who needs training? You or the staff? – FohBoh.
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Tim Recher
Buying Local: A Case Study in Reality
June 23, 2009
I remember vividly my image of a chef walking the farmer’s market, touching, smelling and tasting the incredible foods on display. After hand-selecting each ingredient, he would head back to his kitchen and cook this amazing fresh food for dinner.
Twenty plus years later, I sit at my desk reading emails from my suppliers listing what ingredients are available and what’s on special this week before picking up the phone and calling my sales rep or going online and entering my order into a Web site, never even talking to a live person.
via Buying Local: A Case Study in Reality – Chef 2 Chef – Blog on Restaurants & Institutions.
We test, on average, more than 600 recipes a year. Roughly 400 of these make it to print. That means you don't have to worry about a trial run before serving one of our recipes to company — rest assured, it should work the first time out of the gate.
You can follow our test kitchen triumphs and the occassional mishaps at our food blog, latimes.com/dailydish
via Recipes from the Los Angeles Times Test Kitchen – Los Angeles Times.
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