Archive for November, 2009
Ontario Hostelry Institute’s 2010 ‘Top 30 Under 30′ Awards
The Ontario Hostelry Institute’s Top 30 Under 30 is an annual recognition program that celebrates the hospitality and foodservice industry’s top 30 young professionals in all sectors.
2010 nominations are being accepted until December 15, 2009 – please click here to nominate a rising star!
‘What Obama dinner party would be complete without some arugula from the White House garden?’ (NYT)
Here are the highlights and ”official’ (7 page) White House Fact Sheet, including Menu, for President Obama’s State Dinner with India’s Prime Minister, Manmohan Singh.
http://thecaucus.blogs.nytimes.com/2009/11/24/state-dinner-will-highlight-american-and-indian-musicians/
http://graphics8.nytimes.com/images/blogs/dinersjournal/StateDinner.pdf
Customer Service 101 – Here’s a great list of 100 Do’s and Dont’s for Restaurant Servers (Part 2)
100 Things Restaurant Staffers Should Never Do (Part 2)
By Bruce Buschel
This is the second half of the 100 do’s and don’ts from last week’s post. Again, this list is for one particular restaurant, mine, which is under construction in Bridgehampton, N.Y., and will, with any luck, open this spring. I realize that every deli needs [...]
Customer Service 101 – Here’s a great list of 100 Do’s and Dont’s for Restaurant Servers (Part 1)
100 Things Restaurant Staffers Should Never Do
By Bruce Buschel
Herewith is a modest list of dos and don’ts for servers at the seafood restaurant I am building. Veteran waiters, moonlighting actresses, libertarians and baristas will no doubt protest some or most of what follows. They will claim it homogenizes them or stifles their true nature. And [...]
Baum + Whiteman has released their annual food and dining trends for 2010 – see excerpt below…
“How the downturn has altered consumer expectations and what it will take to lure diners out of their economic storm shelters. Emotional resonance and the left side of the menu. Going downscale to go upscale. Fresh = Local = Hand-Made = Safer. Why fried chicken is the new pork belly. Food additives are back, but [...]
