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In an actual “space”, conceived as a TV studio hosting a selected team of Italian operators, restaurateurs and journalists, the wine producers will have the chance to present their products in several countries around the world at the same time. MORE
And those who look only to the past or the present are certain to miss the future.”. OK, so here we are: restaurants are beginning to re-open (maybe prematurely, maybe not) and we are all scared to death. MORE
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. MORE
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. MORE
There are few things in life that vividly define the culture associated with a group of people more than dining out. Food is connected to nearly every aspect of life, family, and the art of living. 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
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. 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. 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. MORE
The ‘We Are All in This Together' program is designed to ease the pain of the challenges presented by COVID-19. Like thousands of small businesses, IndoorMedia received a notification that the Payment Protection Program ran out of money. 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
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. 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. 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 each bring powerful history, traditions, observations and ideas to the team if the team is open to what is presented. It has always been my experience that kitchens are the great equalizer. MORE
Chefs at home must stay organized – they can’t help themselves. [] EVERY MEAL PRESENTED ON A BEO. 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
There is so much to think about, so many decisions to make, and so much angst about what the future holds. MORE
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. 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
They often have little interest in the traditional measures of success as long as their ability to write, paint, play music, sculpt, act, or prepare beautiful food is present. 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. MORE
Aside from price sensitivity – guests will also consider the level of service, flexibility, speed of service, presentation of food, breadth of menu, and how the operation appeals to all of the human senses. 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
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. 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
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. 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. To me, it has always been interesting to have a conversation with highly artistic chefs who make beautiful plate presentations. MORE
Over the past few days I have presented the need for IDEATION and SCENARIO PLANNING – this is not a choice – the restaurant business does not have a choice. We never really understand how much we depend on our routines until we are forced to break them. 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? MORE
Be present every day on these platforms. [] LIFT UP THE BRAND. You can sense it in the air, you can feel it in your bones, and you can hear it in the silence – the energy that had surrounded the career of professional cook is down a few quarts. 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
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
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. 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. 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. . MORE
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. 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
Presentation Related Topics iSant
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.
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
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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.
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.
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.
|
iSant
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
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.
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. .
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.
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.
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.
|
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?
Culinary Cues
APRIL 22, 2020
Chefs at home must stay organized – they can’t help themselves. [] EVERY MEAL PRESENTED ON A BEO. 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.
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
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.
iSant
JUNE 26, 2020
In an actual “space”, conceived as a TV studio hosting a selected team of Italian operators, restaurateurs and journalists, the wine producers will have the chance to present their products in several countries around the world at the same time.
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.
Culinary Cues
JUNE 29, 2020
We each bring powerful history, traditions, observations and ideas to the team if the team is open to what is presented. It has always been my experience that kitchens are the great equalizer.
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.
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
JUNE 11, 2020
And those who look only to the past or the present are certain to miss the future.”. OK, so here we are: restaurants are beginning to re-open (maybe prematurely, maybe not) and we are all scared to death.
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.
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.
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.
Culinary Cues
APRIL 9, 2020
There are few things in life that vividly define the culture associated with a group of people more than dining out. Food is connected to nearly every aspect of life, family, and the art of living.
Culinary Cues
SEPTEMBER 5, 2019
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.
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
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.
Social Hospitality
FEBRUARY 25, 2019
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.
Culinary Cues
FEBRUARY 8, 2020
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.
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
APRIL 26, 2020
There is so much to think about, so many decisions to make, and so much angst about what the future holds.
Bar and Restaurant Coach
NOVEMBER 8, 2019
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.
Culinary Cues
APRIL 4, 2020
Over the past few days I have presented the need for IDEATION and SCENARIO PLANNING – this is not a choice – the restaurant business does not have a choice. We never really understand how much we depend on our routines until we are forced to break them.
Culinary Cues
NOVEMBER 25, 2019
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.
Culinary Cues
APRIL 24, 2020
They often have little interest in the traditional measures of success as long as their ability to write, paint, play music, sculpt, act, or prepare beautiful food is present.
Culinary Cues
JUNE 16, 2020
Be present every day on these platforms. [] LIFT UP THE BRAND. You can sense it in the air, you can feel it in your bones, and you can hear it in the silence – the energy that had surrounded the career of professional cook is down a few quarts.
Transact
SEPTEMBER 6, 2019
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.
Indoor Media
APRIL 20, 2020
The ‘We Are All in This Together' program is designed to ease the pain of the challenges presented by COVID-19. Like thousands of small businesses, IndoorMedia received a notification that the Payment Protection Program ran out of money.
Culinary Cues
APRIL 30, 2020
Aside from price sensitivity – guests will also consider the level of service, flexibility, speed of service, presentation of food, breadth of menu, and how the operation appeals to all of the human senses.
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