Expert insights. Personalized for you.
While we remain in the grey area, the state of the restaurant and hospitality industry is particularly unknown. Is the hospitality industry growing? 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. Finally, the server, in a fine-tuned restaurant, retrieves each plate, scans the presentation and smiles with pride. MORE
The contradiction of anxiety and peace seems to be present in every kitchen that reaches for the butterfly. Despair is present in the eyes of cooks who are within striking distance of those allusive first orders clicking off the POS printer. MORE
We do like to show what we can do through our menus, train our staff how each should be prepared, how they should taste, and how they must be presented on the plate. MORE
As the day winds down, you spend a few moments alone in the office preparing your first presentation to the entire restaurant staff. I know you remember the first day that you slid your arms into the sleeves of that chef’s jacket with your name embroidered under the title: executive chef. MORE
Chef’s who are able to progressively teach cooks and even service staff about the ingredient, preparations, flavor profiles, pairings, and presentations of the food that is designed and produced in the kitchen will be in high demand. It is always safe to say: “things change”. MORE
The pandemic has presented new challenges before the restaurant industry. When we asked the restaurateurs about the challenges faced while running a business in the present times, these are some of the responses that we received. . 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
This is where cold appetizers, salads, terrines, pates, cheese plates, and likely desserts are presented with a high level of artistic expression and where, in many cases, the profit in restaurants reside. We have all heard the phrase: “If you can’t stand the heat – get out of the kitchen”. MORE
There’s a glimmer of light at the end of the pandemic tunnel for the U.S. restaurant industry as COVID-19 vaccination rates grow and new virus cases and related deaths continue to decline. 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
Aside from the innate artistic talent for detailed presentations – the pastry chef is far more adept at applying the exactness of chemistry to food, and far more intent on the details and patience required to present incredible works on a plate. MORE
Marketing a restaurant presents unique challenges to any business owner. While print media was once the favored platform, social media has become increasingly relevant in recent years. MORE
beautiful part of the meal – present it as a prized gem that cooks evenly, browns on the edges, and graces the plate as a competitor of the entrée for the. MORE
General birthday gifts birthday presents history of birthdays meaning of birthdays origin of birthdays why do we celebrate birthdaysWhen you really think about it, birthdays are kind of strange, aren’t they? MORE
One was set for the department chefs to evaluate before service, making any last minute adjustments to the flavor profile and presentation; and the other would grace the show table in the dining room. Our industry recently lost a giant of the professional kitchen. 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. MORE
The Conseil Interprofessionnel des Vins d’Alsace present a new hybrid event. First Press Digitasting DrinkAlsace MillesimesAlsace VinsAlsace MORE
Similarly, food presentation also makes a massive difference in the impact that a restaurant leaves on a customer. . The proportioned presentation of every food item, decorated beautifully ensures an excellent dining experience and increases the odds of customers trying it out. . 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
This is where that dichotomy is ever-present. I find it so interesting that the concept of “line cook” is an immersion in contradiction. When I look a bit deeper into the persona of individuals who choose this career path, I am a bit confused. MORE
Each course would be masterfully prepared and presented and flawless in execution. He did not need to cook a dish to impact it’s flavor and presentation. MORE
Others may point to overly demanding owners and operators who expect that a salary paid infers that managers and chefs must be present whenever the restaurant or hotel is open for business. MORE
Food presentation is the art of decorating, modifying, arranging, or processing food to enhance its aesthetic appeal. Customers can easily judge the hygiene standards , and quality, of a dish based on how the food is presented to them. 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
While this decision had little impact on the existing tax obligations of restaurants physically present in a state, it affected other retailers and online marketplaces that generally were not physically present in each state where their independent contractors performed deliveries. MORE
FoodX features the latest innovations in food ingredients, food optimization, and food engineering technology in the industry. MORE
Mark Zuckerberg presented a “feast for your eyes” presentation to explain how brands could use this method seamlessly into their restaurants. Metaverse is the next evolution of social media, virtual reality, and the virtual world. 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
This isn’t the French Laundry” so why even invest the time in plate presentation and cooking it properly – WRONG. It would be difficult to find a more sinister, demoralizing, harmful, or self-destructive word than mediocre. 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
Rebel’s Hot Chicken presents a bold and playful take on the fiery Nashville-style chicken that continues to reign as a sought-after flavor for foodies and spice-lovers alike. Bottleneck Introduces Rebel’s Hot Chicken. 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
Les Dames d'Escoffier NY presents Breaking the Silence on Sexual Harassment. January 2021 Management #metoo Master Sommelier sexual harassment 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
This can be direct (the menu item itself contributes working funds) or indirect (because the item is present on the menu – other items are more likely to sell). BEAUTIFUL FOOD PRESENTATIONS. MORE
Les Dames d’Escoffier New York presents second annual Next Big Sip featuring wine and spirits experts. February 2021 First Press @LDEIdamesdescoffier @LesDamesIntl MORE
The post Presenting Restaurant365’s Master Class in Restaurant Operations LIVE Event appeared first on Restaurant365. Complete the form to view this on-demand webinar. MORE
The quick fix may just be a dramatic change in how we plan and present our menus. CHANGE #3: It may also mean that certain menu staples that everyone accepts as “always present” need to be pushed aside for the time being. 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
The post Watch Webinar: Presenting Restaurant365’s Master Class in Restaurant Operations LIVE Event appeared first on Restaurant365. MORE
If we see the challenge as something that has an answer if we take the time to really push our problem-solving skills, then a solution will eventually present itself. Identifying problems has never been a challenge in the restaurant industry – there are many. 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 
The Restaurant Times
MAY 12, 2021
Similarly, food presentation also makes a massive difference in the impact that a restaurant leaves on a customer. . The proportioned presentation of every food item, decorated beautifully ensures an excellent dining experience and increases the odds of customers trying it out. .
Modern Restaurant Management
JUNE 14, 2021
There’s a glimmer of light at the end of the pandemic tunnel for the U.S. restaurant industry as COVID-19 vaccination rates grow and new virus cases and related deaths continue to decline.
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Restaurant365
JUNE 29, 2021
The post Presenting Restaurant365’s Master Class in Restaurant Operations LIVE Event appeared first on Restaurant365. Complete the form to view this on-demand webinar.
Modern Restaurant Management
DECEMBER 14, 2020
While this decision had little impact on the existing tax obligations of restaurants physically present in a state, it affected other retailers and online marketplaces that generally were not physically present in each state where their independent contractors performed deliveries.
The Restaurant Times
NOVEMBER 16, 2021
The pandemic has presented new challenges before the restaurant industry. When we asked the restaurateurs about the challenges faced while running a business in the present times, these are some of the responses that we received. .
Restaurant365
JUNE 29, 2021
The post Watch Webinar: Presenting Restaurant365’s Master Class in Restaurant Operations LIVE Event appeared first on Restaurant365.
Modern Restaurant Management
APRIL 26, 2021
While we remain in the grey area, the state of the restaurant and hospitality industry is particularly unknown. Is the hospitality industry growing?
Foodable
MARCH 30, 2021
FoodX features the latest innovations in food ingredients, food optimization, and food engineering technology in the industry.
The Restaurant Times
JANUARY 28, 2021
Food presentation is the art of decorating, modifying, arranging, or processing food to enhance its aesthetic appeal. Customers can easily judge the hygiene standards , and quality, of a dish based on how the food is presented to them.
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.
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.
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
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.
Sante
JULY 15, 2020
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.
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.
Candy Bar
OCTOBER 11, 2020
General birthday gifts birthday presents history of birthdays meaning of birthdays origin of birthdays why do we celebrate birthdaysWhen you really think about it, birthdays are kind of strange, aren’t they?
Sante
JANUARY 15, 2021
Les Dames d'Escoffier NY presents Breaking the Silence on Sexual Harassment. January 2021 Management #metoo Master Sommelier sexual harassment
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?
The Eat Restaurant
SEPTEMBER 6, 2021
Marketing a restaurant presents unique challenges to any business owner. While print media was once the favored platform, social media has become increasingly relevant in recent years.
Culinary Cues
JANUARY 23, 2021
This can be direct (the menu item itself contributes working funds) or indirect (because the item is present on the menu – other items are more likely to sell). BEAUTIFUL FOOD PRESENTATIONS.
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. To me, it has always been interesting to have a conversation with highly artistic chefs who make beautiful plate presentations.
Culinary Cues
JANUARY 8, 2021
Chef’s who are able to progressively teach cooks and even service staff about the ingredient, preparations, flavor profiles, pairings, and presentations of the food that is designed and produced in the kitchen will be in high demand. It is always safe to say: “things change”.
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
MAY 5, 2021
Others may point to overly demanding owners and operators who expect that a salary paid infers that managers and chefs must be present whenever the restaurant or hotel is open for business.
Culinary Cues
MARCH 9, 2021
This is where cold appetizers, salads, terrines, pates, cheese plates, and likely desserts are presented with a high level of artistic expression and where, in many cases, the profit in restaurants reside. We have all heard the phrase: “If you can’t stand the heat – get out of the kitchen”.
Sante
FEBRUARY 16, 2021
Les Dames d’Escoffier New York presents second annual Next Big Sip featuring wine and spirits experts. February 2021 First Press @LDEIdamesdescoffier @LesDamesIntl
Culinary Cues
DECEMBER 12, 2020
Each course would be masterfully prepared and presented and flawless in execution. He did not need to cook a dish to impact it’s flavor and presentation.
Culinary Cues
JULY 4, 2021
The quick fix may just be a dramatic change in how we plan and present our menus. CHANGE #3: It may also mean that certain menu staples that everyone accepts as “always present” need to be pushed aside for the time being.
Sante
APRIL 29, 2021
The Conseil Interprofessionnel des Vins d’Alsace present a new hybrid event. First Press Digitasting DrinkAlsace MillesimesAlsace VinsAlsace
Culinary Cues
DECEMBER 28, 2021
As the day winds down, you spend a few moments alone in the office preparing your first presentation to the entire restaurant staff. I know you remember the first day that you slid your arms into the sleeves of that chef’s jacket with your name embroidered under the title: executive chef.
Culinary Cues
MAY 27, 2021
This is where that dichotomy is ever-present. I find it so interesting that the concept of “line cook” is an immersion in contradiction. When I look a bit deeper into the persona of individuals who choose this career path, I am a bit confused.
Culinary Cues
MARCH 29, 2021
The contradiction of anxiety and peace seems to be present in every kitchen that reaches for the butterfly. Despair is present in the eyes of cooks who are within striking distance of those allusive first orders clicking off the POS printer.
Bottleneck Management
NOVEMBER 22, 2021
Rebel’s Hot Chicken presents a bold and playful take on the fiery Nashville-style chicken that continues to reign as a sought-after flavor for foodies and spice-lovers alike. Bottleneck Introduces Rebel’s Hot Chicken.
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
AUGUST 7, 2021
If we see the challenge as something that has an answer if we take the time to really push our problem-solving skills, then a solution will eventually present itself. Identifying problems has never been a challenge in the restaurant industry – there are many.
Culinary Cues
SEPTEMBER 30, 2021
We do like to show what we can do through our menus, train our staff how each should be prepared, how they should taste, and how they must be presented on the plate.
Culinary Cues
JANUARY 12, 2021
One was set for the department chefs to evaluate before service, making any last minute adjustments to the flavor profile and presentation; and the other would grace the show table in the dining room. Our industry recently lost a giant of the professional kitchen.
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
FEBRUARY 28, 2021
This isn’t the French Laundry” so why even invest the time in plate presentation and cooking it properly – WRONG. It would be difficult to find a more sinister, demoralizing, harmful, or self-destructive word than mediocre.
Goliath Consulting
DECEMBER 23, 2021
Mark Zuckerberg presented a “feast for your eyes” presentation to explain how brands could use this method seamlessly into their restaurants. Metaverse is the next evolution of social media, virtual reality, and the virtual world.
Culinary Cues
OCTOBER 7, 2020
Aside from the innate artistic talent for detailed presentations – the pastry chef is far more adept at applying the exactness of chemistry to food, and far more intent on the details and patience required to present incredible works on a plate.
Culinary Cues
OCTOBER 20, 2021
beautiful part of the meal – present it as a prized gem that cooks evenly, browns on the edges, and graces the plate as a competitor of the entrée for the.
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