Dave's Dispatch 
Recent Posts
- Boston Market's two-buck chick
- Are you celebrating Christmas or the holidays?
- Change must come, but what kind of change?
- What's wrong with this picture?
- Do you want living wages with that?
- Re-allocation hurts this analyst
- Prepared meals: How dangerous are they?
- Discuss: Burgers and menu labeling
- Chipotle on "hold"
- Common spices, processed foods ... really?
Recent Comments
- cole mcnugget on Max & Erma's, Part 2
- Soul Delicious Restaurant on Will the bailout help your restaurants?
- Joseph Lee on His bank account kicked up a notch
- Bundling Works on Boston Market's two-buck chick
- Anon on Julia Stewart: Improve Employees' Lives
Most Commented On
- McDonald's "gay support" issue (30)
- Micatrotto: 'LIke a very large restaurant.' (27)
- Making Servers Pay: Cold-Hearted or cost-effective? (20)
- Same old, same old integrity (10)
- Julia Stewart: Improve Employees' Lives (9)
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Monday's round-up
Need help figuring out how to maintain guest counts in a slack economy? If so, this video may be helpful (sorry, I haven't watched it) It comes courtesy of Restaurant Revolution, which says "John [Alexander] shares why restaurant employee training and manager training is of utmost important during a tough economy." Alexander, a former operator and a member of CHART, is interviewed by fellow CHART member Judy Asman.
Proving there are second acts in the lives of American restaurants, Danny Meyers, author and restaurateur, took home a big prize last night, winning the James Beard Foundation's Restaurant of the Year award for his flagship Gramercy Tavern. The Times' restaurant critic, Frank Bruni, suggested the reason Gramercy won had to do with its "resurgence":
Thirsty customers? Bring them water from the tap, insists the website Food and Water Watch. Three Ann Arbor, Mich., restaurants are following suit, serving patrons from the faucet rather than the bottle, according to a blog post on mlive.com. It's not surprisingly in this most liberal of cities (and home to the University of Michigan). "A year ago, the Ann Arbor City Council passed a resolution to ban the sale of bottled water by the city at city-sponsored events," the website reports. Could restaurant operators be far behind?
Monday's round-up
June 9, 2008
Need help figuring out how to maintain guest counts in a slack economy? If so, this video may be helpful (sorry, I haven't watched it) It comes courtesy of Restaurant Revolution, which says "John [Alexander] shares why restaurant employee training and manager training is of utmost important during a tough economy." Alexander, a former operator and a member of CHART, is interviewed by fellow CHART member Judy Asman. Proving there are second acts in the lives of American restaurants, Danny Meyers, author and restaurateur, took home a big prize last night, winning the James Beard Foundation's Restaurant of the Year award for his flagship Gramercy Tavern. The Times' restaurant critic, Frank Bruni, suggested the reason Gramercy won had to do with its "resurgence":
The singling out of Gramercy Tavern as Outstanding Restaurant was clearly about two things: its longevity as a high-level performer and its resurgence, after a bit of a slump, to peak performance. Gramercy was coasting and drifting for a while, and for restaurant lovers that was a tough thing to see, because Gramercy is a real standard bearer. |
Thirsty customers? Bring them water from the tap, insists the website Food and Water Watch. Three Ann Arbor, Mich., restaurants are following suit, serving patrons from the faucet rather than the bottle, according to a blog post on mlive.com. It's not surprisingly in this most liberal of cities (and home to the University of Michigan). "A year ago, the Ann Arbor City Council passed a resolution to ban the sale of bottled water by the city at city-sponsored events," the website reports. Could restaurant operators be far behind?
Posted by David Farkas on June 9, 2008 | Comments (0)
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