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Restaurant FAQ's: A Real Jewel!

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Wednesday, June 10, 2009. Every once in a while, you come across a real jewel of a restaurant.  This happened to me last night.  Four friends took a trip to Dtown, walked around a bit, and then stopped at this little, kind of obscure, restaurant called  "Honey". The plates are small, but the quality is big, and surprisingly, very satisfying. We each selected two small plates, all different, and shared them.  Kudos to the chef, for some great food, and the timing of plates.   Plates ...Respect for the Ing...

restaurantfaqs.blogspot.com

Restaurant FAQ's: Honor Thy Regulars

http://restaurantfaqs.blogspot.com/2009/03/honor-thy-regulars.html

Thursday, March 12, 2009. I recently read the new 10 commandments for restaurants in this current market. I found commandment number 3 especially important.  And I quote:. Honor thy Regulars.  It's fine to reach out for new business, but retaining your core audience-the people who already enjoy and patronize your restaurant-is key.  Whether it's a free dessert, a wine upgrade or doubling their frequent-diner points, let them know that they're appreciated.". Restaurant Frequently Asked Questions.

restaurantfaqs.blogspot.com

Restaurant FAQ's: How Often Do You Eat In Your Car?

http://restaurantfaqs.blogspot.com/2008/05/blog-post.html

Thursday, May 8, 2008. How Often Do You Eat In Your Car? A recent study conducted by John Nihoff, a professor of gastronomy at the Culinary Institute of American, found that amond eighteen -to-fifty-year-old Americans, roughly a fifth of all eating takes place in the car.  Almost as bad, studies show that a significant percentage of the rest occurs in front of the TV. Is this surprising to you? 160;How often do you eat in your car? 160;Once a week? Or, once a day? Visit www.slowfoodusa.com.

restaurantfaqs.blogspot.com

Restaurant FAQ's: Tighter Budgets Creating Opportunity?

http://restaurantfaqs.blogspot.com/2008/10/from-wall-street-journal-tighter.html

Tuesday, October 28, 2008. Tighter Budgets Creating Opportunity? From the Wall Street Journal. 8220;Tighter budgets are encouraging more people to cook and entertain at home, feeding demand for recipes and advice. Everyday Foods newsstand sales rose 8.9% in the first half of the year, while sales of Everyday with Rachel Ray gained 6.2%, and Gourmet was up 3.5%, even as overall newsstand sales for consumer magazines fell 6.3%, according to the Audit Bureau of Circulations.”. Follow me on Twitter.

restaurantfaqs.blogspot.com

Restaurant FAQ's: Don't Hunker Down Now

http://restaurantfaqs.blogspot.com/2009/02/dont-hunker-down-now-five-things-to.html

Tuesday, February 17, 2009. Don't Hunker Down Now. Don't Hunker Down Now- - - -Five Things to Keep you Going in Tight Times. According to Mirriam Silverberg, you may be temped to "Hunker Down".  . If you think its time to be passive and slash all costs, Miriam suggests you think again. Here are her top 5 things you should be doing now. 1  You must stay visible! 2  Maintain a presence as others are cutting back, you will be heard more. Restaurant Frequently Asked Questions. Follow me on Twitter.

restaurantfaqs.blogspot.com

Restaurant FAQ's: Will the Economic Recovery Act help you?

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Monday, February 23, 2009. Will the Economic Recovery Act help you? I found some early information that says it will! Positive Provisions for Restaurants. The bill offers provisions that will be positive for the restaurant industry, including:. 160; Make Work Pay Tax Credit  . That will provide $400 for working individuals and $800 for working families in both 2009 and 2010.  This helps the restaurant industry by increasing consumers' cash-on-hand. Resources: www.restaurant.org. Follow me on Twitter.

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Restaurant FAQ's: What Changes Are You Making?

http://restaurantfaqs.blogspot.com/2009/03/what-changes-are-you-making.html

Tuesday, March 31, 2009. What Changes Are You Making? Are Restaurants adjusting to the new Economy. I’ve noticed that restaurants still have customers. People are still dining out. Perhaps they are not spending as much. In an article from Newsweek, the author claims that most high end restaurants are feeling the pinch. Top chefs are serving it up simple—and cheap. In this economy, it's all about the food. By Ginanne Brownell NEWSWEEK. What changes are you making to adapt to the economic climate?