I have to thank our Expos VP, Steve Barber, for sending me this one.
In recent years, one of the most popular speakers at our trade shows has been Joel Cohen of RestaurantMarketing.com. The site bills itself as “Real World. Real Time. Real Honest.” and the story below is a perfect example of the kind of [...]
Archive for the ‘business tips’ Category
“You guys still working on that?”
Posted in business tips, marketing, nibbles from all over, trade shows, tagged business tips, crfa show, good stuff, joel cohen, marketing, nibbles, restaurant marketing, what not to say on September 14, 2009 | Leave a Comment »
Four-star restaurant issues 129 rules
Posted in business tips, nibbles from all over, tagged books, business tips, celeb chefs, eric ripert, good stuff, le bernardin, nibbles, restaurant rules on May 22, 2009 | 3 Comments »
Earlier this week Minnesota’s Star-Tribune posted an article titled “129 cardinal sins.” Borrowed from “On the Line,” a book co-authored by Eric Ripert, chef at NYC’s Le Bernardin restaurant, the list outlines the transgressions no restaurant worth its fleur de sel should make.
The four-star La Bernardin (sic) restaurant in New York City makes sure [...]
“Continuous improvement” … recipe for success?
Posted in business tips, nibbles from all over, the economy, tagged business tips, nibbles, p.f. chang's, profits on May 20, 2009 | Leave a Comment »
Today’s story came from an unusual source: my iPod.
I first heard this story read as part of Slate magazine’s daily podcast and I have to confess that I nearly fell out of my chair — okay, off my seat on the bus — when I got to this part:
Operating margins—the holy grail of any business—at [...]
It’s funny because it’s true
Posted in business tips, nibbles from all over, tagged business tips, good stuff, nibbles, wolf blass, wordnerdery on May 19, 2009 | Leave a Comment »
National Post’s The Appetizer blog recently posted an interesting if brief article about Wolf Blass, founder of the eponymous Australian winery and now author (his biography is set to be released next month). Most interesting to me were his “five principles of success,” which I image are equally as applicable to restaurants as wineries:
If you [...]
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