AB inBev, Big Drop Brewing and Viv & Oak to present at Lo & No Beverage Summit

iSanté

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.

TransAct Technologies to Present at the ICR Conference 2020

Transact

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

2020 40

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Hospitality Presentation: What Matters Most

Benchmarque

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.

Top 4 Tips for Presenting Brands to Chain Buyers at Trade Shows

Bevology

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.

PRIDE – COOKS SIGN THEIR WORK

Culinary Cues

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.

WHY RUNNING A CLUB KITCHEN MIGHT BE THE TOUGHEST AND MOST SATISFYING CHEF POSITION OUT THERE

Culinary Cues

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.

2020 170

STOP THE 100% TARIFF ON EUROPEAN GOODS

Culinary Cues

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.

WHAT RESTAURANT OWNERS GET WRONG

Culinary Cues

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.

HERDING CATS – THE MAKEUP OF A KITCHEN LINE

Culinary Cues

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.

2020 205

A CHEF WHO GETS THE MESSAGE RIGHT

Culinary Cues

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.

2020 192

CHEFS – IS IT WORTH IT?

Culinary Cues

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.

2020 222

IT’S ONLY MY POINT OF VIEW

Culinary Cues

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.

2020 179

How a Restaurant Pre-Shift Meeting Improves Communication and Profits

The Restaurant Expert

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?

WHEN COOKING BECOMES MORE THAN A JOB

Culinary Cues

When you feel that every plate presented in the pass carries your signature. Typically, it starts off that way – old enough to work, they’re hiring, no experience required – it’s a job.

2019 225

Restaurant Storytelling: 5 Tips to Drive Customer Engagement

Social Hospitality

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.

CHEFS- WE ARE ALL THE SAME, YET ALL SO DIFFERENT

Culinary Cues

And others may be content to present their food with great realism as Norman Rockwell might if he had been a chef. I have been privileged to work in kitchens all my life as a prep cook, line cook, and chef.

How Restaurants Can Take Full Advantage of Instagram

Dot It

Great food presented well is a feast for all the senses. Instagram takes visual appeal to a higher level. Diners are whipping out smartphones to photograph their food before eating, and these photos are being sent to cyberspace for all to see.

CHEFS: BUILD A TEAM – KEEP A TEAM

Culinary Cues

When an employee feels that the opportunity for expression is present – then they will feel engaged and appreciated. There is no issue more pressing, and no task more important than building a kitchen team and establishing a culture of retention. Yes, I do mean a culture of retention.

2020 183

COOKS CHOOSING THEIR PATH

Culinary Cues

This is where a young cook can hone the craft of cooking, gain some pretty flashy chops, learn about cutting edge presentations, and build on a resume that has some impressive strength.

How to Improve Customer Retention at Your Restaurant

Social Hospitality

Beautiful food also draws crowds, so be creative with your dishes and focus on presentation. It’s vital to keep customers happy and provide a great experience to improve customer retention at your restaurant. Loyal customers stimulate regular revenue and often turn into brand advocates.

CHEFS ARE ALL IN AND ALL OUT

Culinary Cues

Owners and operators expect it, peers expect it, staff demand it, and customers just have a feeling that the chef is always present.

2019 219

TransAct Will See You at NACS!

Transact

This October 4, for four days from Tuesday to Friday, at the Atlanta, Georgia, World Congress Trade Center, the NACS will convene with an expected 24,000 influential attendees present.

Want to Quickly Reduce Your Liquor Inventory Losses? Focus on Your Backdoor

Bar and Restaurant Coach

Some operators accept unattended deliveries—be it food or beverages—where no staff member is present when products arrive. For normal deliveries, where a manager or employee is present to receive inventory, on the invoice: get a legible signature.

The 5 Things Food Vendors Don't Want You to Know

Embrace the Suck

When they present you with a PVA they will give you most likely this option: They will give you a percent markup on a category (dry goods, dairy, produce, etc). Having worked as a consultant for a large foodservice distributor for 4 years, I learned a lot about their business.

TO ALL IN THE HOSPITALITY BUSINESS: BE A PROBLEM SOLVER – SUPPORT A PROBLEM SOLVER

Culinary Cues

After a few moments of silence I walked her through the process of overcoming the fear of making a decision and presented her with a way to be a customer hero in the moment. This article stems from a recent experience in a hotel where I was staying.

LINE COOKS ARE THE STUDIO MUSICIANS OF THE RESTAURANT BUSINESS

Culinary Cues

When we listen to a catchy song by Steely Dan we think of Walter Becker and Donald Fagen – the founding members of this iconic group. Yet, Bernard Purdie probably played that laid-back rhythm that defines their songs on drums.

10 Digital Marketing Tips for Restaurants

Social Hospitality

Present your restaurant however you want, without any restrictions. Digital marketing has revolutionized the marketing landscape, especially for restaurants. Even if your restaurant is well established, you have to keep up with current marketing trends in order to remain competitive.

Entering China’s Emerging Coffee Market

Perfect Daily Grind

These barriers can include the diversity of taste preferences present. With a rapidly growing specialty scene, and a continual increase in coffee consumption rates every year, the Chinese coffee market presents an incredible opportunity that international parties should not pass up on. .

What Dessert Goes with Champagne?

A Wine Story

It was ultra-premium Champagne, with many of the brand managers and producers present to explain the story of their Champagne! The macaroons were presented in a variety of flavors (i.e. Presenters. Curious about what dessert goes with Champagne, Sparkling Wine, or Bubbly?

COOKS AND CHEFS- BUILDING YOUR CAREER TAKES EFFORT

Culinary Cues

However, there are so many nuances that define how a group of people define “their” cooking that requires ingredient knowledge, variations in process, taste and flavor, and the essentials of presentation that any serious cook can invest decades attempting to master just one definitive cuisine.

2019 188

Take-aways from the 2019 NYC Restaurant Technology Summit

Xtra Chef

The event gathered industry experts, investors, operators, and technology professionals for a day of networking and thought-provoking presentations. One such presentation from the Restaurant Technology Summit that I found to be particularly interesting was titled simply: “What is AI?”

2019 75

LOOK INTO A RESTAURANT WORKER’S EYES

Culinary Cues

Look into their eyes and you will see a person who will always treat the position as if they owned it, their entrepreneurial spirit is always present. I can’t remember where I first saw this picture, but regardless – I found it so telling of the soul of a restaurant worker.

2019 208

The Top Restaurant Industry Trends to Know for 2020

Hot Schedules

On top of those issues, restaurateurs also dealt with increasing food costs and the operational questions presented by third-party delivery. . Top Restaurant Industry Trends to Know for 2020. Two industry experts discuss the new year’s key restaurant industry trends. .

2020 69

How to create a top customer experience through delivery

Deliverect

The way you design it, using your logo, brand colours, witty catch phrases and so on, presents an opportunity to create more affection for your brand. We mentioned before how people love getting presents. A top-notch customer experience.

Why choosing the right POS system is a top priority

Deliverect

Additionally, working with a point-of-sale system guarantees that you are always in accordance with the law, because all restaurant transactions are saved, making it easy to present an overview to tax inspectors in turn.

POS 52

Why Collecting Customer Feedback is Important for Restaurants?

Bingage

An artistic digital feedback form can give a great response when it presents on a tablet device, it stimulates customers to response authentic.

Restaurant Branding: How To Build Your Restaurant Brand

Restaurant Clicks

Follow our guide on How To Build Your Restaurant Brand and learn how to present the best version of your restaurant to your customers! It’s more important now than ever to ensure that your brand is being presented in a clear, professional way in order to establish your credibility.

2020 52

Five Ways to Make Your Food More Instagram-Worthy

Social Hospitality

For example, many now use simple presentation and photography techniques to help make food images go viral. If you want your food and restaurant to attract guests, simple changes to presentation can help drive Instagram-worthy photo opportunities.

2018 141

Different Ways to Branch Out with Your Restaurant

Next Restaurants

In some cases, that might mean creating a complete overhaul of what your restaurant looks like and how you present it to the public. Make sure the time is right before you present the idea to your partners, and communicate it in an effective and efficient way.

Deconstructing Russia’s Coffee Market

Perfect Daily Grind

Drago Lakic at his presentation at the Producer & Roaster Forum in Guatemala. Barista presentations at PIR Expo, in Moscow, Russia. When you envision a country with a flourishing specialty coffee scene, Russia probably doesn’t come to mind.

Spark 2019: Re-Imagining Hospitality for the Restaurant Industry

Hot Schedules

The 2019 Spark conference, presented by HotSchedules and Fourth, brought restaurant industry leaders together to address challenges facing operators today. Delivery apps have driven in-store traffic down and presented a new set of challenges for many restaurants.

2019 77

By restaurateurs for restaurateurs: Advice for opening in 2020

7 Shifts

Maintain your inventory costs and labour costs without affecting service and presentation. Be willing to make change if it would positively present itself. Are you opening a restaurant in 2020? Congrats! ?? And good luck. It’s going to be the ride of your life.

2020 61

Sea Change

iSanté

“The sea has presented incredible opportunities for so many in many different ways,” says Pulteney distillery manager Malcolm Waring. thumbnail__OLDPULTENEY-0022154_Sm.jpg. Author(s): Roger Morris. Teaser: Old Pulteney's 'Rise with Tide' campaign enlists surfers.

2011 130