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

iSant

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.

Virtual Tea Festival – Presented by Tealet

T-Ching

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.

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.

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.

Hoshizaki America, Inc. Introduces the First Sphere Ice Machine to the North American Market

iSant

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.

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 260

A Guide to Effective Instagram Marketing For Restaurants

Social Hospitality

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. .

How to improve restaurant guest loyalty

Typsy

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.

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 416

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.

5 restaurant amenities which will make your guests come back

Typsy

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?

Café 103

OUR DAILY BREATH: HOW CHEFS ADAPT TO A SHUT DOWN A touch of levity (or is it) when we need it

Culinary Cues

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.

THE LINE COOK’S NEW KITCHEN RULES SOME THINGS NEVER CHANGE

Culinary Cues

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.

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.

MILANO WINE WEEK - OCTOBER 3rd – 11th, 2020 BECOMES AN INTERNATIONAL DIGITAL WINE PLATFORM

iSant

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.

2020 130

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.

Waste 428

KITCHENS CELEBRATE DIFFERENCE

Culinary Cues

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.

2020 304

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.

2019 283

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 264

FUTURE PERFECT – A RESTAURANTS NEXT CHAPTER

Culinary Cues

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.

OUR DAILY BREATH: WHAT RESTAURANTS MEAN TO SOCIETY

Culinary Cues

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.

2020 406

OUR DAILY BREATH: PROFESSIONAL COOKS – DON’T DISMAY – KNOW YOUR STRENGTHS

Culinary Cues

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.

2020 386

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.

OUR DAILY BREATH: HOW WILL WE RE-CREATE THE CULTURE OF DINING OUT?

Culinary Cues

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.

2020 390

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.

2019 237

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 352

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 454

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: 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 461

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.

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 320

OUR DAILY BREATH: CHEFS – REMEMBER THE IMPORTANCE OF “WOW”

Culinary Cues

There is so much to think about, so many decisions to make, and so much angst about what the future holds.

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.

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 339

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 373

OUR DAILY BREATH: SO WHY DO CHEFS OWN RESTAURANTS?

Culinary Cues

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.

A BAROMETER OF CHANGE FOR AMERICAN COOKS & DINERS

Culinary Cues

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.

2020 266

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.

2019 112

With the PPP Federal Stimulus Running Out of Money in Under 2 Weeks 1 Small Business Is Stepping Up to Help Others

Indoor Media

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.

OUR DAILY BREATH: A PHASED IN APPROACH TOWARD RESURRECTING RESTAURANTS

Culinary Cues

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.

2020 311