Influencer Seminar Serving 
Modern Restaurant Management
JANUARY 3, 2024
Trend Two: Increasing the Importance of User-Generated Content (UGC) UGC serves as social proof and is more effective than direct advertising. This serves as a demo version of a guest’s visit. Trend Five: Becoming an Expert in Your Topic In today’s world, just serving delicious food is not enough.
Sante
FEBRUARY 8, 2020
The 49ers may have lost the Super Bowl, but Chef Parke Ulrich prepared a delicious San Francisco-influenced Dungeness crab fried rice dish to please attendees at the NFL sanctioned feast before the big game.??. This is the dish Executive Chef Parke Ulrich of Waterbar served at the Taste of the NFL event held the night before the big game.
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Perfect Daily Grind
FEBRUARY 12, 2020
Besides a few Starbucks outlets which were considered quite expensive at the time, there were two Western food restaurants… that served basic espresso drinks… Most Chinese coffee consumers, however, were still drinking Nestle or Maxwell instant coffees on campuses, at their offices, and even at home”. Credit: Ocean Grounds Coffee.
7 Shifts
AUGUST 16, 2024
Douglas Grabe, owner-operator of Little Pub , had it right when he focused on three things for his Connecticut restaurant chain: making tasty food with great value, serving the guests, and being nice to people. Enroll in workshops, seminars, and online courses to keep your skills sharp and stay updated on the latest trends.
Sante
JULY 12, 2020
His passion for wine grew from serving it to selecting grapes from Oregon vineyards and learning the art of winemaking to produce wine for top New York restaurants.??. “Chrissy [Teigen] and I serve rosé to our friends, especially in the summer, making it the ‘Summer of LVE.’” Photo Credit: Maison Noir??.
A Wine Story
APRIL 8, 2020
Many wine trade professionals also seek the diploma, and go on to teach classes during the annual SWE seminars. was also emerging at the time as a tastemaker and influencer. When you go to your favorite restaurant for birthdays and holidays, chances are a “sommelier” with a designation will be serving your table.
Sustainability Beyond the Plate
APRIL 21, 2017
In turn, we’d like to express gratitude to the people that help us help the planet: the state government and utilities that recognize the importance of resource conservation, the ratepayers that support these efforts, and especially the business operators that care about their environmental influence. Educate yourself! Eat out on Earth Day!
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