FEATURE STORY
The Power of Suggestion
By Jenny Hontz
When it comes to raising the check average at your restaurant, suggestive selling can provide a huge boost. Doing it badly, however, is a surefire way to alienate customers. “T his is one of those things you can’t be too good at,” explains Frank Scibelli, owner of the Scibelli Group of restaurants in Charlotte, North Carolina, which includes Mama Ricotta’s, Cantina 1511, and Big Daddy’s Burger Bar. “I hate the pushy salesperson.” The key is striking a balance.
Read more >>
|
All Hired Up
By Claudia M. Caruana
Just as real estate professionals have their mantra, “location, location, location,” when describing the properties that are valued most, restaurateurs have their own dictum for success: “staff, staff, staff.” Without a committed, hardworking staff, even the best of fine establishments will falter. And it’s no secret that dissatisfied or dishonest employees can wreak havoc in both the back and the front of the house. With this in mind, good techniques for finding motivated employees and keeping them often make the difference between struggle and success in the restaurant industry.
Read more >>
|
|
Sustaining a Smash Hit
By Paul Shenkman
Nimbleness is critical to a successful restaurant business. No matter the size of your operation, you must respond rapidly to market changes, customer input, and new opportunities. How do you know what changes to make and when to make them?
Read more >>
|
|
Pumping Up F&B Profits
By Sharon McDonnell
Hammered by higher food costs and cuffed by diners’ spending cutbacks, both individual and corporate, restaurants are working overtime forging strategies to increase their top line while reducing costs without compromising on food quality. For example, Loews Hotels is attracting more group business by creating a nonbanquet banquet. “The new look is clean,chic, and residential,” says Ellen Burke Van Slyke, corporate creative director for food and beverage at Loews Hotels.
Read more >>
|
|
Working The Room
By Irvina Lew
It's Friday night, and Chef/Owner Chris Hunter is chatting with guests at In Season in Islip, Long Island. "It's a dance I do throughout the evening," he shares. "I fire the lamb, and while it cooks, I change into a clean apron and talk to a few tables."
Read more >>
|
|
Focus on Food Allergies
Faced with a growing awareness of food allergies and intolerances and their associated risks, restaurants are developing new strategies to avert reactions to common culprits, like peanuts, gluten and dairy. Independent restaurants and chains alike are finding new ways to alert guests and accommodate their needs in an effort to protect their health and enhance the dining experience.
Learn more about some best practices being implemented.
|
|
Breaking with Tradition
The average American restaurateur is fortunate to be able to take a week's worth of vacation. By the same account, it is not uncommon for their European counterparts to vacation for weeks on end every summer. Should Americans follow their lead? That is largely out of the question, says John F. Foley, the restaurant adviser for Allbusiness.com. The Europeans, he scoffed, “don’t have a Cheesecake Factory down the street from them.” Still, some of the benefits may outweigh the risks.
Read more.
|
|
What to Drink: Bottled vs. Tap
Concerned about the cost of bottled water -- and its environmental consequences, many people are turning back to tap water to quench their thirst. But as evidence mounts of contaminants in public systems, unease about the water supply is growing. So which is the better option for your guests? It all depends on your point of view.
Read more>>
|
|
Tools for Foodies on the Move
Crave: The gadget blog, recently analyzed a variety of tools for traveling diners, such as Yelp and Urbanspoon for iPhone and Zagat To Go for Windows Mobile, Palm, and BlackBerry, and wondered how relative newcomers Munch and LocalEats compare to these more established services.
Learn more about how consumers are finding restaurants on the road.
|
|
Pitfalls of Loyalty Programs Examined
Nowhere are loyalty programs utilized more than in the hospitality industry. However, a recent study by the Cornell University Center for Hospitality Research indicates that these programs may make little difference in overall sales results. According to the report, marketers should be focusing their attention on brand penetration rather than purchasing frequency in order to gain a competitive advantage.
More>>
|
|
Mid-Year Review of the Restaurant Industry and the Economy
To date, 2008 has been challenging for the restaurant industry. The overall outlook does not look encouraging but there are a few bright spots. While the industry is facing slowed consumer spending, rising wholesale food prices and an uncertain economy, it is also seeing increases in employment compared to the national economy. Sales in food and drinking establishments outpacing retail sales growth for 2008.
View the Report>>
|
|
Rodney Strong Vineyards to Change Name to Reflect Company’s Heritage and Vision
Tom Klein, owner and chairman of Rodney Strong Vineyards since 1989, announced that the company has changed its name to Rodney Strong Wine Estates. Klein said, “This name recognizes the evolution of our company. It maintains a connection to our founder, Rodney Strong, while more accurately reflecting our future.” Klein also stated that, “Rodney Strong Vineyards will continue as our primary brand just as consumers know it today. The business name simply acknowledges our growth, which includes two new important brands.”
Rodney Strong Wine Estates’ portfolio includes Rodney Strong Vineyards, Davis Bynum and Sonoma Vineyards. Long time winemaker, Rick Sayre oversees all winemaking for the company and remains the winemaker for Rodney Strong Vineyards. Gary Patzwald is the winemaker for Davis Bynum and winemaker in charge of the company’s winery within a winery, a small-lot facility that focuses on single-vineyard, reserve and proprietary bottlings. Sonoma Vineyards is made by associate winemaker, Greg Morthole.
“The slight shift in our company name is deliberate,” says Carmen Castaldi, Senior Vice President of Marketing and Sales. “It acknowledges the history of our flagship brand as well as our growth, which includes our recently launched, Sonoma Vineyards as well as last year’s acquisition of Davis Bynum.”
There will be no change in the company’s strategy, which focuses on Sonoma County. Rodney Strong Vineyards has an array of wines, from the Sonoma County tier to very high-end, single vineyard bottlings; all exceptional wines that emphasize great varietal character and a sense of place. Davis Bynum spotlights the unique terroir of Russian River Valley with Pinot Noir and Chardonnay for the on-premise sector. Sonoma Vineyards focuses on fresh, vibrant wines with screw-cap closures targeted to the broad market (on and off premise), for today’s emerging wine consumer.
Go>> Rodney Strong Web Site
|
|
Restaurants Struggle Over Healthy Menus
Providing healthier menu choices can be difficult for restaurants as consumers give them mixed messages, according to research from Restaurant & Institutions. While restaurants' customers talk about a desire for healthier meals they consistently make traditional, unhealthy selections from the menu. Philadelphia-based Aramark’s annual Nutritional DiningStyles research suggests that consumers are increasingly looking towards restaurants to guide them towards more healthful choices.
More>>
|
|
Cornell Sponsoring Research on Hotelier Issues
Cornell's Center for Hospitality Research is sponsoring a research project that seeks to identify key issues of concern for hoteliers throughout the world. The study will be conducted by Professor Cathy Enz, who investigated this question in a similar research project in 2001.
“Our goal is to determine whether a common set of shared problems is impeding the ability of hotel industry leaders to manage effectively,” noted Enz, who is the Louis G. Schaeneman, Jr. Professor of Innovation and Dynamic Management at the School of Hotel Administration.
Enz noted that much has happened since that original survey. “In addition we hope to determine whether the hotel industry's major issues today are the same as they were early in 2001,” she continued. “At that time, the most worrisome issues involved the effective use of human capital, and the most pressing issue was attracting talented people.”
This new study will use a brief on-line survey to determine what experienced managers consider to be the thorniest issues that they encounter. “It is important that thoughtful managers take time to respond to this important survey,” said David Sherwyn, academic director of the center. If you would like to participate in the survey, please go to surveys.
The original survey results were published in the April 2001 issue of Cornell Hotel and Restaurant Administration Quarterly, while the results of the 2008 study will be available on the Cornell Center for Hospitality Research website.
Cornell Center for Hospitality Research Website
|
|
from the june 2008 issue of santé magazine |
It's About Time: Great Recipes for Everyday Life
Michael Schlow
Steerforth Press
Chef Michael Schlow has written a perfect cookbook for consumers, which makes it a must-read for any professional chef considering the publishing path. Included are more than 150 recipes that range broadly from 30-minute meals to elegant dinners to slow-simmering comfort foods. The chef has a warm, funny, and intimate writing style that makes his informative sidebars and stories instantly credible and a treat to read.
Buy at amazon.com >>
|
