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

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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.

“Get U.S. Market-Ready” Presentation at Winemark Conference in Bucharest, Romania

Bevology

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.

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.

2019 187

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.

7 Tips for Hospitality Marketing During COVID-19

Social Hospitality

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.

OUR DAILY BREATH: IS THE AMERICAN DREAM IN JEOPARDY?

Culinary Cues

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.

2020 154

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 194

OUR DAILY BREATH: CHEFS AND RESTAURATEURS – DON’T WASTE THIS TIME

Culinary Cues

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.

2020 185

OUR DAILY BREATH: CHEFS ROUTINES – HOW IMPORTANT ARE THEY

Culinary Cues

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.

2020 187

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.

Naughty or Nice in 2020 at 2941 Restaurant

iSanté

The first recipe we will present is Temptation 9. 2941-restaurant-exterior_orig.jpg. Author(s): Emiliano De Laurentiis. Teaser: This drink is inspired by what might happen if the classic Rosita cocktail had a baby with a beet salad.

2020 130

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?

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.

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 207

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 207

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.

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 207

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 248

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.

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 233

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.

2019 196

A Blueprint for Pandemic Relief for Small Businesses

iSanté

Templates for presentations. Rectangular Ad 1x.gif. Author(s): Emiliano De Laurentiis. Teaser: The pandemic has hit everyone hard. Can you ride the storm and re-emerge to thrive again at the end of it?

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?

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.

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.

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.

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 202

How to Open a Bar?

Lavu

Having your lawyer present ensures that someone who understands the process and has your best interests at heart can help you navigate negotiations. Create a Pitch Deck and Present to Investors. Pitch decks are typically presented in a program like PowerPoint or SlideShare.

Bar 52

CHEFS FACING THE CHALLENGE OF CREATIVITY VERSUS BUSINESS DECISIONS

Culinary Cues

When Peach Melba is properly made and presented as a dessert created by Escoffier when he was the chef at the Savoy Hotel in London – then it peaks customer interest.

2020 176

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 217

Eating with Your Eyes – Food, Design and Social Media

Future Food

Daughter In Law Restaurant - A Complete Sensory Experience Online & In person Being Present online Know and utilise multiple channels. Maximise your operational standards including beautiful food presentation, clear product display and ticketing, maintain strict hygiene and cleanliness and stay on-brand with all signage, promotions and visual merchandising. Speedos Cafe serving up aesthetically desirable and instagrammable Pitaya Chia Pot (Image via @speedoscafe via Instagram).

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

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.

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 206

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.

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

COOKS AND CHEFS – THINK ABOUT THE STORY BEHIND WHAT YOU SEE

Culinary Cues

He was an exceptional cook with great taste buds, a passion for exact plate presentations, and a willingness to work those extra shifts and longer hours as long as no one messed with his system.

2020 159