Expert insights. Personalized for you.
Pride is that driving force that allows cooks to present a plate of food with their unique signature and proclaim: “I made this.” The final plate that is presented in the “pass” to an expeditor is a culmination of the work of many proud practitioners of various crafts associated with food. Finally, the server, in a fine-tuned restaurant, retrieves each plate, scans the presentation and smiles with pride. MORE
My intent is always to present my opinions, as my opinions and never assume that they are or should be yours. If you want your cooks to sweat the details in cooking and food presentation, then be that example whenever you hold a knife, a pan, or a plate ready for the pass. MORE
I’ve known Leanne Hughes for almost a year, and her great work as a workshop designer and presenter has been a constant source of inspiration – from her First Time Facilitator Podcast , her Facebook Group and several in-depth workshops. It was an honour to have a conversation with her for the podcast, and talk about how I’ve built my workshop experience and developed digital presentations. MORE
If you want to stand out among the noise, curate an authentic story that presents your business in the best, most accurate light. Restaurant storytelling is one of the most powerful tools to drive customer engagement. People are now able to share their stories with a wider audience due to innovations in technology and trends in social media. Customers want to know you and the real story behind why you do what you do. MORE
Even when the owner is present – he or she must depend on the consistent interactions between customers and the restaurant’s employees. I have the privilege of working with many different restaurants and food businesses. Some are very successful, while others are hanging by a thread. MORE
This presents its own unique challenge to management, because they are trying to motivate a population that does not see the restaurant and its goals the same way management does. A pre-shift meeting can improve communication and profits in your restaurant? Allow me to explain through example. Running a restaurant can often feel like you are in high school. Remember high school and all the drama? MORE
There are many brides for sale in sale at the present, it is not that hard to find a bride-to-be. The web has exposed the world to millions of people, and this allows people to get anything they demand, even birdes-to-be and grooms-to-be. MORE
Personal presentation is a huge part of just about any industry. According to sociological research , we tend to attribute to those who are well-presented with added qualities including sociability, friendliness, and competence. MORE
There is, in human nature, a desire to make a difference, to do something meaningful, or as Steve Jobs once said: “To make a dent in the universe.” Not everyone struggles with this need, but for those who are born with this deep-seated knowing desire – they understand that it is always present. MORE
Dating back to Medieval times when cooking was reserved for nobility and later during the Renaissance when merchant travelers relied on local taverns for respite and a chance to break bread – restaurants and restaurant life has always been present. MORE
We also must remember that the challenges that we faced before this outbreak will still be present during recovery – in fact those challenges will be even more significant. Desperation has sunk in for those of us in the restaurant business. We know that closure is a reality for at least 30 more days and likely longer than that. The only adjustment that can be made is the heartbreaking decision to furlough employees or consider permanent closure of operations. MORE
Like live festivals, the combination of marketplace and presentations can engage tea lovers for a full weekend. Invitation to our Virtual Tealand. With so much going on in the real world, it’s time to gather — as best we can — in Tealand. MORE
Event date: July 22, 2020 - 1:00pm. Webinar by Wine & Spirits Wholesalers of America discusses the implications of tariffs on the industry and is open to members, media and the public. With the hospitality industry reeling from the effects of the COVID19 pandemic, this webinar will highlight how tariffs at this time could be a knock-out blow for many businesses. MORE
Chefs at home must stay organized – they can’t help themselves. [] EVERY MEAL PRESENTED ON A BEO. Chefs may subscribe to the “customer is always right”, but in their heart of hearts they know that each dish on a menu was developed with collaborative flavors, aroma, and presentation in mind. As previously stated – you can take the chef out of the kitchen, but you can’t take the kitchen out of the chef. This time of displacement is tough on everyone. MORE
Is it ambience, music, plate presentations, great smells seeping out from the kitchen, the sound of frothing milk from the espresso machine, quality background music, fresh cut flowers, pots of herbs on the table, attractive logos and uniforms? BE PRESENT. YOU NEED TO BE PRESENT! MORE
Unlike other line positions where there is a time allowance for preparation, pacing of courses, and the detail work that equates to a meticulously aligned plate presentation – the breakfast cook must be efficient and fast. MORE
Meticulous plate presentations do not apply, the basic rules of thumb: “hot food hot, cold food cold” are a stretch when a guests meal is placed in disposable containers for re-heating at home, and the showmanship of service is relegated to passing a bag of food through a car window. As the server approaches – the guest nervously fumble to put their masks back on- nod when the dinner plates are presented and wait for a moment for the server to leave their safe zone. MORE
Each presents the executive chef with a different set of challenges and opportunities. The chef must be on his or her game – adept at preparing and presenting food that rivals the best free standing restaurants – even reflecting the most contemporary trends and techniques. MORE
White tower decisions without a grasp on the systemic impact of those decisions is a common flaw of leaders who are out of touch with reality. It happens in business, it happens in education, and it happens most often in government. MORE
The post Top 4 Tips for Presenting Brands to Chain Buyers at Trade Shows appeared first on Bevology Blog OH-pinions. Here’s a link to an interview I did with Joe Tarnowski of ECRM/Marketgate at the Beer Wine and Spirits program held in New Orleans. I had the opportunity to attend the speed dating meetings in this unique event and identified four key learnings for how wine and spirit producers can make better pitches to chain buyers. MORE
Most cooks are pretty transparent – they tell you more than you really want to know about their past, present, and future; who they like and why, and who is not on their Christmas Card list. Chemistry is by far, the most important ingredient in building a successful kitchen team. MORE
I know, I have been there – there are ample opportunities every day for a chef to sense that the only way to get things done is through promotion of fear of the chef’s wrath – the temptation to move in this direction is always present. I am in the process of reading Chef Dominique Crenn’s autobiography: Rebel Chef. MORE
Personally reach out to everyone that canceled an event and present your special offer to them. As worldwide markets continue to feel the pain of COVID-19, companies of every size are suffering from the effects. However, no one understands the consequences more than the travel and hospitality industries. The impact of Coronavirus on restaurants and hotels has been insurmountable. . This pandemic has forced most companies to reevaluate their financial plans and marketing strategies. MORE
The first undercounter spherical ice machine adds chill and pizzazz to cocktail presentation. Ice is almost always an important part of the preparation and presentation of a cocktail – consider a whiskey pour over a single sphere in an old-fashioned glass. MORE
Most people, even those without any professional restaurant experience, have a food concept idea that they toss around constantly – so it is ever-present. I grieve for these folks – the people that I spent my professional life working beside, learning from, focused on serving the public, building skills, perfecting plate presentations and flavors, and laughing about our mistakes – I grieve for them. MORE
There are times, possibly many times, when you question your own skill – whether in cooking or presenting food, or even with the operation of a kitchen. I consider myself an acceptable chef from the perspective of cooking, respectable at food presentation, and better than average at running a kitchen operation. To me, it has always been interesting to have a conversation with highly artistic chefs who make beautiful plate presentations. MORE
Whether people prefer to go out to their favourite café which serves the best Benedict eggs or love trying out the latest restaurant in town, the food and beverage culture around the world is more present than ever. Good food is what brings people together, right? To make sure that you offer the perfect customer experience, you have to nurture and delight your guests with different assets. Hotels Managers Restaurants MORE
I gave a presentation at the Winemark Conference in Romania last year that has just been posted. Here’s the link to the presentation: [link]. And a big shout out to Iulian Ernuteanu and Simona Mardale for inviting me and posting the presentation. MORE
Certain individuals may be born with the capacity to taste and smell, with the innate talent to present beautiful food, and with excellent hearing, but it is what those senses are exposed to that makes a cook – a great cook. Is the correct balance of egg yolk and clarified butter present? MORE
Is it your goal to present a way to fix this? Most of all – with our company inspirational presenters, we consider the show a gift of enrichment. MORE
8, 2020 — TransAct Technologies Incorporated (Nasdaq: TACT), a global leader in software-driven technology and printing solutions for high-growth markets, announced today that the Company will participate in the 2020 ICR Conference on Monday, January 13, 2020 at the Grande Lakes Hotel & Resort in Orlando, FL.Bart Shuldman, Chairman and Chief Executive Officer of TransAct Technologies, will host a formal presentation at 2:30 p.m. HAMDEN, Conn.–(BUSINESS MORE
The professional cook has a passion for the ingredients, the process of cooking, and the history behind a dish, the creation of flavor, and the presentation of a dish. MORE
It is really difficult to relax, enjoy a dining experience, celebrate, and laugh when the fear associated with Covid is always present. . They say that hindsight is 2020 – that being so, there is plenty for us to reflect on and determine how we might have done things differently. MORE
Within a matter of two days there was a list of 20 presenters from six countries putting together 10-to-20-minute live presentations, and I was learning new design and live broadcasting software to host the event – TODAY: April 9, 2020 11AM-4PM PDT. We plan to livestream on Facebook and encourage tea lovers to not only enjoy the presentations and interaction with new tea friends, but to invite their existing tea friends to join the fun. MORE
You will also find the most important highlights of the retail keynote presentation, “The Rise of Off-Premise.” These gems are just two of many substantial presentations in the Central Coast Insights webinar, which has applications to the entire industry. MORE
As a professional cook you have learned how important your role is in the process of preparing and presenting food. Too much idle time leads to reflection and analysis. What am I doing” is a question that some will ask: “What am I capable of”, is of equal concern. MORE
Routines have inevitably changed - but the flip side of this is that it actually presents an opportunity for you to expand your customer base and bring in more regulars! Diners are starting to feel more comfortable venturing out again, but it's by no means 'business as usual' quite yet. If you're looking to focus more on how to improve guest retention and loyalty, read on for some fresh ideas from guest blogger Adrian Johansen. MORE
Another great option is to create a couple signature dishes with great presentation. Instagram has come a long way since its inception in 2010. The image-based social network now has a revenue of approximately $6.84 billion, which, in 2019, included $20 billion in ad revenue. . The restaurant and food industry is one of the many to take advantage of the marketing opportunities Instagram offers. MORE
AB inBev, Big Drop Brewing and Viv & Oak to present at Lo & No Beverage Summit: North America, June 2-3, Los Angeles. Event date: June 2, 2020 (All day). The World Health Organization expects a considerable reduction in alcohol consumption in the coming years. MORE
Creating professional and strong PowerPoint presentations can be intimidating, but we are here to help! The post How To Design A Killer PowerPoint Presentation appeared first on LadyBossBlogger. MORE
Presentation Related Topics Sante
FEBRUARY 11, 2020
AB inBev, Big Drop Brewing and Viv & Oak to present at Lo & No Beverage Summit: North America, June 2-3, Los Angeles. Event date: June 2, 2020 (All day). The World Health Organization expects a considerable reduction in alcohol consumption in the coming years.
Lady Boss Blogger
SEPTEMBER 23, 2020
Creating professional and strong PowerPoint presentations can be intimidating, but we are here to help! The post How To Design A Killer PowerPoint Presentation appeared first on LadyBossBlogger.
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Transact
JANUARY 8, 2020
8, 2020 — TransAct Technologies Incorporated (Nasdaq: TACT), a global leader in software-driven technology and printing solutions for high-growth markets, announced today that the Company will participate in the 2020 ICR Conference on Monday, January 13, 2020 at the Grande Lakes Hotel & Resort in Orlando, FL.Bart Shuldman, Chairman and Chief Executive Officer of TransAct Technologies, will host a formal presentation at 2:30 p.m. HAMDEN, Conn.–(BUSINESS
Benchmarque
DECEMBER 4, 2019
Personal presentation is a huge part of just about any industry. According to sociological research , we tend to attribute to those who are well-presented with added qualities including sociability, friendliness, and competence.
Bevology
APRIL 3, 2020
I gave a presentation at the Winemark Conference in Romania last year that has just been posted. Here’s the link to the presentation: [link]. And a big shout out to Iulian Ernuteanu and Simona Mardale for inviting me and posting the presentation.
T-Ching
APRIL 9, 2020
Within a matter of two days there was a list of 20 presenters from six countries putting together 10-to-20-minute live presentations, and I was learning new design and live broadcasting software to host the event – TODAY: April 9, 2020 11AM-4PM PDT. We plan to livestream on Facebook and encourage tea lovers to not only enjoy the presentations and interaction with new tea friends, but to invite their existing tea friends to join the fun.
|
Bevology
SEPTEMBER 5, 2019
The post Top 4 Tips for Presenting Brands to Chain Buyers at Trade Shows appeared first on Bevology Blog OH-pinions. Here’s a link to an interview I did with Joe Tarnowski of ECRM/Marketgate at the Beer Wine and Spirits program held in New Orleans. I had the opportunity to attend the speed dating meetings in this unique event and identified four key learnings for how wine and spirit producers can make better pitches to chain buyers.
The Restaurant Expert
APRIL 8, 2019
This presents its own unique challenge to management, because they are trying to motivate a population that does not see the restaurant and its goals the same way management does. A pre-shift meeting can improve communication and profits in your restaurant? Allow me to explain through example. Running a restaurant can often feel like you are in high school. Remember high school and all the drama?
Culinary Cues
AUGUST 28, 2020
Is it ambience, music, plate presentations, great smells seeping out from the kitchen, the sound of frothing milk from the espresso machine, quality background music, fresh cut flowers, pots of herbs on the table, attractive logos and uniforms? BE PRESENT. YOU NEED TO BE PRESENT!
Culinary Cues
JUNE 22, 2020
There are times, possibly many times, when you question your own skill – whether in cooking or presenting food, or even with the operation of a kitchen. I consider myself an acceptable chef from the perspective of cooking, respectable at food presentation, and better than average at running a kitchen operation. To me, it has always been interesting to have a conversation with highly artistic chefs who make beautiful plate presentations.
Culinary Cues
OCTOBER 8, 2019
Pride is that driving force that allows cooks to present a plate of food with their unique signature and proclaim: “I made this.” The final plate that is presented in the “pass” to an expeditor is a culmination of the work of many proud practitioners of various crafts associated with food. Finally, the server, in a fine-tuned restaurant, retrieves each plate, scans the presentation and smiles with pride.
|
Culinary Cues
SEPTEMBER 15, 2020
Certain individuals may be born with the capacity to taste and smell, with the innate talent to present beautiful food, and with excellent hearing, but it is what those senses are exposed to that makes a cook – a great cook. Is the correct balance of egg yolk and clarified butter present?
Culinary Cues
SEPTEMBER 8, 2020
Unlike other line positions where there is a time allowance for preparation, pacing of courses, and the detail work that equates to a meticulously aligned plate presentation – the breakfast cook must be efficient and fast.
Culinary Cues
FEBRUARY 18, 2020
Each presents the executive chef with a different set of challenges and opportunities. The chef must be on his or her game – adept at preparing and presenting food that rivals the best free standing restaurants – even reflecting the most contemporary trends and techniques.
Sante
JULY 9, 2020
The first undercounter spherical ice machine adds chill and pizzazz to cocktail presentation. Ice is almost always an important part of the preparation and presentation of a cocktail – consider a whiskey pour over a single sphere in an old-fashioned glass.
Culinary Cues
JANUARY 6, 2020
White tower decisions without a grasp on the systemic impact of those decisions is a common flaw of leaders who are out of touch with reality. It happens in business, it happens in education, and it happens most often in government.
Culinary Cues
JULY 12, 2020
Meticulous plate presentations do not apply, the basic rules of thumb: “hot food hot, cold food cold” are a stretch when a guests meal is placed in disposable containers for re-heating at home, and the showmanship of service is relegated to passing a bag of food through a car window. As the server approaches – the guest nervously fumble to put their masks back on- nod when the dinner plates are presented and wait for a moment for the server to leave their safe zone.
Ken Burgin
AUGUST 26, 2020
I’ve known Leanne Hughes for almost a year, and her great work as a workshop designer and presenter has been a constant source of inspiration – from her First Time Facilitator Podcast , her Facebook Group and several in-depth workshops. It was an honour to have a conversation with her for the podcast, and talk about how I’ve built my workshop experience and developed digital presentations.
Social Hospitality
MARCH 27, 2020
Personally reach out to everyone that canceled an event and present your special offer to them. As worldwide markets continue to feel the pain of COVID-19, companies of every size are suffering from the effects. However, no one understands the consequences more than the travel and hospitality industries. The impact of Coronavirus on restaurants and hotels has been insurmountable. . This pandemic has forced most companies to reevaluate their financial plans and marketing strategies.
Culinary Cues
DECEMBER 30, 2019
Even when the owner is present – he or she must depend on the consistent interactions between customers and the restaurant’s employees. I have the privilege of working with many different restaurants and food businesses. Some are very successful, while others are hanging by a thread.
Social Hospitality
JUNE 22, 2020
Another great option is to create a couple signature dishes with great presentation. Instagram has come a long way since its inception in 2010. The image-based social network now has a revenue of approximately $6.84 billion, which, in 2019, included $20 billion in ad revenue. . The restaurant and food industry is one of the many to take advantage of the marketing opportunities Instagram offers.
A Wine Story
SEPTEMBER 8, 2020
You will also find the most important highlights of the retail keynote presentation, “The Rise of Off-Premise.” These gems are just two of many substantial presentations in the Central Coast Insights webinar, which has applications to the entire industry.
Culinary Cues
MARCH 25, 2020
Most people, even those without any professional restaurant experience, have a food concept idea that they toss around constantly – so it is ever-present. I grieve for these folks – the people that I spent my professional life working beside, learning from, focused on serving the public, building skills, perfecting plate presentations and flavors, and laughing about our mistakes – I grieve for them.
Culinary Cues
APRIL 6, 2020
Dating back to Medieval times when cooking was reserved for nobility and later during the Renaissance when merchant travelers relied on local taverns for respite and a chance to break bread – restaurants and restaurant life has always been present.
Typsy
JULY 1, 2020
Routines have inevitably changed - but the flip side of this is that it actually presents an opportunity for you to expand your customer base and bring in more regulars! Diners are starting to feel more comfortable venturing out again, but it's by no means 'business as usual' quite yet. If you're looking to focus more on how to improve guest retention and loyalty, read on for some fresh ideas from guest blogger Adrian Johansen.
Culinary Cues
APRIL 22, 2020
Chefs at home must stay organized – they can’t help themselves. [] EVERY MEAL PRESENTED ON A BEO. Chefs may subscribe to the “customer is always right”, but in their heart of hearts they know that each dish on a menu was developed with collaborative flavors, aroma, and presentation in mind. As previously stated – you can take the chef out of the kitchen, but you can’t take the kitchen out of the chef. This time of displacement is tough on everyone.
Typsy
OCTOBER 22, 2019
Whether people prefer to go out to their favourite café which serves the best Benedict eggs or love trying out the latest restaurant in town, the food and beverage culture around the world is more present than ever. Good food is what brings people together, right? To make sure that you offer the perfect customer experience, you have to nurture and delight your guests with different assets. Hotels Managers Restaurants
Culinary Cues
JULY 6, 2020
The professional cook has a passion for the ingredients, the process of cooking, and the history behind a dish, the creation of flavor, and the presentation of a dish.
Culinary Cues
SEPTEMBER 4, 2020
It is really difficult to relax, enjoy a dining experience, celebrate, and laugh when the fear associated with Covid is always present. . They say that hindsight is 2020 – that being so, there is plenty for us to reflect on and determine how we might have done things differently.
RanceLab
AUGUST 18, 2020
On this present, an American person, referred to as “the guy”, journeys to Great britain to be with his online woman, an eighteen-year-old coming from Texas.
RanceLab
AUGUST 18, 2020
There are many brides for sale in sale at the present, it is not that hard to find a bride-to-be. The web has exposed the world to millions of people, and this allows people to get anything they demand, even birdes-to-be and grooms-to-be.
Culinary Cues
APRIL 8, 2020
As a professional cook you have learned how important your role is in the process of preparing and presenting food. Too much idle time leads to reflection and analysis. What am I doing” is a question that some will ask: “What am I capable of”, is of equal concern.
T-Ching
SEPTEMBER 15, 2020
Like live festivals, the combination of marketplace and presentations can engage tea lovers for a full weekend. Invitation to our Virtual Tealand. With so much going on in the real world, it’s time to gather — as best we can — in Tealand.
Culinary Cues
JANUARY 3, 2020
Most cooks are pretty transparent – they tell you more than you really want to know about their past, present, and future; who they like and why, and who is not on their Christmas Card list. Chemistry is by far, the most important ingredient in building a successful kitchen team.
Culinary Cues
APRIL 1, 2020
We also must remember that the challenges that we faced before this outbreak will still be present during recovery – in fact those challenges will be even more significant. Desperation has sunk in for those of us in the restaurant business. We know that closure is a reality for at least 30 more days and likely longer than that. The only adjustment that can be made is the heartbreaking decision to furlough employees or consider permanent closure of operations.
Culinary Cues
JANUARY 11, 2020
Is it your goal to present a way to fix this? Most of all – with our company inspirational presenters, we consider the show a gift of enrichment.
Culinary Cues
JANUARY 15, 2020
My intent is always to present my opinions, as my opinions and never assume that they are or should be yours. If you want your cooks to sweat the details in cooking and food presentation, then be that example whenever you hold a knife, a pan, or a plate ready for the pass.
Culinary Cues
FEBRUARY 3, 2020
There is, in human nature, a desire to make a difference, to do something meaningful, or as Steve Jobs once said: “To make a dent in the universe.” Not everyone struggles with this need, but for those who are born with this deep-seated knowing desire – they understand that it is always present.
Culinary Cues
JULY 23, 2020
I know, I have been there – there are ample opportunities every day for a chef to sense that the only way to get things done is through promotion of fear of the chef’s wrath – the temptation to move in this direction is always present. I am in the process of reading Chef Dominique Crenn’s autobiography: Rebel Chef.
Social Hospitality
JANUARY 8, 2019
If you want to stand out among the noise, curate an authentic story that presents your business in the best, most accurate light. Restaurant storytelling is one of the most powerful tools to drive customer engagement. People are now able to share their stories with a wider audience due to innovations in technology and trends in social media. Customers want to know you and the real story behind why you do what you do.
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