MEAL MUSIC

Hitting the right note with a restaurant playlist
By Patrick O’Neill

Photo Courtesy of The Breakers

It’s often the first thing people notice when they walk into a restaurant or bar, sometimes before they walk in. Yet for many eating establishments, it’s the last thing on their impress-the-customer list, if it makes the list at all. It’s the music.

One of the worst things a new restaurant can do, says Lori Hon, President and Co-Founder of Gray V (www.grayv.com), which curates music for restaurants, hotels and retailers, is waiting until the last minute to focus on the music. “Many people think they’ll do it themselves. Then they get very busy and realize it’s not a good idea.”

Allowing only a couple weeks for the task not only makes it harder to put together an appropriate playlist, it leaves little time for logistics, like deciding what type of sound system to use and where to discreetly place the speakers for maximum effect.

For most successful restaurateurs, music is part of the planning process from day one and considered a crucial element in defining the restaurant. “The audio helps set the stage,” says Patric Yumul, Vice President of Operations for the Michael Mina Group (www.michaelmina.net),

Photo Courtesy of The Mina Group

Read the full article here »

IT TAKES A VILLAGE

Restaurants thrive by reaching out to the local community via social media
By Jeffrey Kingman

Recently I read a statistic that 75% of a restaurant’s customers come from the ten square block neighborhood the restaurant is in. Successful restaurateurs and chefs instinctively know the local core is their bread and butter. They work hard to develop and nurture this village constantly.

Do you know how to nurture this village and identify which of your customers are from your local neighborhood? How can you search out and invite locals who have never been to your business? What methods do you use to grow your village or local customer base?

Those who provide marketing services to today’s restaurants often hawk solutions geared at generating the broadest and most dispersed messaging, basically promoting the concept that shouting from the rooftop with a bullhorn will drive traffic to you. There are many bulk-text-messaging, bulk-email and “social media experts” pitching their tactics to operators.

While there is value to savvy deployment of these tactics, better results may be derived by networking to your immediate neighborhood. The old adage says the most effective method is all about “word of mouth.” Many operators participate in local events and non-profit activities to network themselves into the community. Read the full article here »

LE LION HUNGRY FOR FRESH BLOOD

One year stage available at Hamburg’s award winning cocktail bar

This just in…Joerg Meyer, owner of Le Lion Bar de Paris in Hamburg, Germany www.lelion.net (winner, Best New Cocktail Bar – Tales of the Cocktail 2008) is looking for the right man or woman to add to his team. Meyer is taking on a Commis de Bar for one year.

In Joerg’s own words, “I just started to announce that Le Lion Bar de Paris is offering a job for one year as a Commis de Bar. That’s our style of education. I guarantee that you will work at least 200 to 220 hours a month. Your payment will be 1000•. You will only get tips if your work is good enough and the bartender is willing to share with you. During this year you will never tend the bar in front of my guests, I promise. But, I promise you as well, you will get a great education. You can apply; via email is best. You should be at least 20 years old and speak good English. German is not needed. Very important to me is good manners. So, are you in for some serious work?”

Information, resumes and cover letter to joerg@lelion.net.

A SHOT OF THE BLACK STUFF

It’s Good For You
By Abigail Gullo

Maybe those college kids doing shots of Jägermeister aren’t so stupid after all
(www.jagermeister.com). They might actually be onto something (though possibly going about it in the wrong way) – and that something is appreciating the restorative qualities that Amaros and bitters like Averna (www.avernausa.com), Jägermeister, Fernet (www.fernetbranca.com), and Underberg (www.underberg.com) all offer.

We have all downed these bitter drinks in a hurry, rushing to get it to our belly, hoping it will do some good…or maybe bad. But, after sitting through the recent Tales of the Cocktail (www.talesofthecocktail.com) seminar A Shot of Black Stuff – Amazing Amaros and Brilliant Bitters, to see if these traditional medicinal bitters had any positive pharmaceutical value, I think I’ve concluded that the answer is “yes.”

The traditional boundaries of Tales of the Cocktail seminars were stretched for the first time this year as due to the ever-growing popularity of the event it had to expand outside the confines of the Hotel Monteleone (www.hotelmonteleone.com). Just one block away, the ballrooms of the Royal Sonesta Hotel (www.sonesta.com/royalneworleans/) on Bourbon Street were put to good use for an overflow of cocktail geekery and knowledge gathering. The ballrooms at the Royal Sonesta were refreshingly easy to find, compared to the labyrinth of the Monteleone, and sitting in the coffee shop across the hall I found two Germans waiting for the seminar to start.

Stephan Berg and Alexander Hauck, founders of The Bitter Truth (www.the-bitter-truth.com), have advanced the field of bitters with their exhaustive research and newly released line Read the full article here »

FEELING MELON-CHOLY

Celebrating National Watermelon Day

Photo by Christopher Hirsheimer & Melissa Hamilton

We’ve been alerted to the fact that today is National Watermelon Day.

Now we’re not sure just who’s proclaimed this; we know for sure it’s not a Federal holiday that closes down our nation’s legislative bodies, but who can complain about another excuse in the middle of summer to enjoy watermelon? Not us!

Of course at INSIDE F&B we think every day should be enjoy what you like to eat and drink day, but today, in honor of the watermelon, we bring you some refreshing cocktail recipes using Cachaça, Blue Coat Gin, and Bols Genever. We’re pairing these with a tempting grilled watermelon and Manouri recipe from Chef Michael Psilakis’ book “How to Roast a Lamb.”

Karpouzi Kai Manouri Stin Schara (Grilled Watermelon & Grilled Manouri)

12 ounces manouri, very cold
1 ½ pounds seedless watermelon, in two 1-inch-thick, center-cut slices
Extra-virgin olive oil
Kosher salt and cracked black pepper
20 leaves fresh mint
20 picked sprigs dill
Sea salt

Preheat a charcoal or gas grill until hot.

Cut the Manouri into two 1-inch-thick circles.
Trim the rind from the watermelon rounds and cut into large pie-shaped wedges, about 5 inches on the longer sides.
Brush the watermelon and the manouri with a little olive oil and season with kosher salt and pepper.
Grill the watermelon wedges and the manouri rounds just until slightly char-marked on both sides.
Transfer to a platter and cut the manouri into wedges about the same size as the watermelon. Read the full article here »

FRONT LINE REPORT FROM THE CASH REGISTER

What’s Actually Selling Out There On The Streets And In The Stores
By John Henry

I hope we can all raise a toast that the worst is behind us. The last year and a half has served the whole wine and spirits industry a Suffering Cocktail with an ROI twist.

Value to coast ratio is now king. Look no further than Svedka, up over forty percent the past two years. Consistency is the queen. And craft beer has played the merry court jester, all the way to the king’s bank. Any upscale brand smart enough to stay the course during this turbulent storm in the spirits business, and even invest more in brand loyalty and support without slashing, dashing or trashing prices, will emerge a new monarch at the point of purchase when the cocktail sun shines again. Think Jameson’s, not the Grey Goose. But what of the emerging brands? The proof is off-premise where today’s real brands are being built, not on the bottle service list at places like 1OAK.

Since I visit about twenty liquor stores a week, and touch about fifty retail outlets, tri-state, I figured it is time to assess who is breaking through in the market sales headwinds we all face daily.

There are three brands I see with particular traction and buzz. My tests are such, across the board: How close is a brand to the store cash register? Which brands have the displays and POS closest to the door? Does this brand a hit a sweet spot price point? And, who has the floor stacks and pricing amongst the top selling brands?

The brands best passing muster are Nuvo, Skinny Girl Margarita and ChocoVine. Not exactly the stuff of Rob Cooper St. Germain shooting star legend or of the ultra boutique Haus Alpenz portfolio buzz. But Read the full article here »

THE SEASONS OF COOKING

By Ryan Butler

Photo by Matt Biancaniello

In the realm of professional kitchens, the unwritten rule is never to cook food that is out of season in your region. This is especially important in the dessert world where fruit is often the centerpiece of a dish and the year round availability of green house produce, imports from around the world, and chemically-enhanced fruit can be very enticing. But in reality, using a strawberry in January that was trucked in from Mexico and treated with who knows what to keep it crimson red, is not only just plain wrong, but unnecessary.

Avoiding what’s wrong and cooking seasonally requires creativity. In the summer, when local fruits are abundant, that creativity is channeled into considering new and interesting ways of presenting the fruits with minimal manipulation to showcase their natural flavors and textures. In the winter (particularly in the northeast) when product is scarce, thereby making options limited, tasty and beautiful desserts are still achievable. Winter is a great time to reach for those exotic, tropical fruits which, for the most part, have no seasonality up here as they are always shipped in. This time of year we look at ways to work with the imported produce and employ a multitude of spices. It’s an opportunity to offer diners the experience of tangy palate-popping passion fruit, the versatile pineapple, and the beloved coconut.

Passion fruit is one of those flavors that you either love or hate. Mixing it with bitter chocolate tames the sour notes and works especially well in a creamy ganache. Wintery spices such as cinnamon and clove give the sensation of studded orange peel as in spiced passion fruit custard.

Pineapple is the workhorse of the tropical fruits and is great caramelized, roasted, or Read the full article here »

NEIGHBORHOOD WATCH

Using Social Media to Monitor Your Competition
By Jeffrey J Kingman, CEO Chalkboarder

Most chefs and restaurateurs are strong competitors. Our restaurant communities may be full of camaraderie and industry friendships but, like street pickup basketball games on the corner, we’re highly competitive. We wouldn’t put in 60 to 100 hour weeks if we weren’t.

Every strong competitor has highly developed situational awareness and observation skills. Along our careers in hospitality, our coaches, the industry trainers and mentors, honed these competitive skills in us repeatedly. Today, in the new era of Web 4.0, the competitive advantages of using social media include discovering what others are saying right now about your competition and your operation, staying on top of your competition’s latest news, and ruthless as it sounds, reaching out to your competitor’s dissatisfied guests to invite them to your place.

As much as we work hard to train staff, execute creative and effective team leadership and positively surmount daily organizational challenges, we also have to have our eyes and ears on the street. We need to be first to hear rumors of this restaurant a few blocks away losing their chef, of that restaurant over there having a very busy weekend or that storefront that just papered the windows coming in with another restaurant. We need to be on the frontline of micro-economic and localized rumor control.

But is old-school conversation dredging at the barbershop or tableside really monitoring your competition effectively? How can you discover if anyone is complaining about your main competitors – weeks or months before they get a negative review? How can you know what special events or nightly specials everyone else is doing before looking in the newspaper or waiting to hear about it via email or some other method?

Numerous opportunities using the social web to monitor competition avail themselves to savvy restaurant operators and management; many of them free. While search engines like Bing or Google are perhaps the most common way to find information on the web, they use complex formulas that “weed out” much of the most recent content. Search functions of social networks and other tools are easy to put in play and just take a bit of time to scan through.

Twitter SearchPerhaps the simplest and most time sensitive of social network searching, setting up a Twitter search does not require an account. Simply go to twitter.com; the search box is right at the top of the page. If you have an account, its quick to engage customers who have had a poor experience elsewhere with an invitation.

Facebook SearchFacebook search works best if you have an account, but if you don’t, just do a Google/Bing search for your competitor and add the word “facebook” into the search term. If the competitor has their security settings on public, everything will show up without logging in. Keeping track of your competition in Facebook will help you to get their latest news and happenings as they are published.

Icerocket Big Buzz – Simple and effective, crawling social media, blogs and more, Big Buzz also has a refresh option of 1, 3 and 5 minutes. Want to stay real-time? This is a strong option. Big Buzz is one of several aggregators – compiling social media content from many sources into one stream. Use Big Buzz to search for your competitions blogposts, tweets and anywhere someone has mentioned them.

Collecta – Very powerful, crawling all of social media. Two unique features are that it allows you to share a result into your own social media stream and you can run it from a mobile phone app.

Whos Talkin – With a crisp interface, Whos Talkin crawls all the web for you. It captures individual tweets, facebook postings and much more. Very simple and easy to use; real time results. Recommended use: to quickly and simply search the entire web for any content your competition has published with up to the minute results.

These are just some of the tools that are available to restaurateurs and Chefs to stay abreast of real-time competitive analysis. There are others out there and if you’re willing to make an investment, there are proprietary software systems that can generate deep-pocket metric analysis for your organization, including sentiment analysis and individual tracking of your content.

The days of waiting for word on the street to filter its way to you through face-to-face conversations (the old “telephone” game) is passing by like so many other things. Those conversations will never decrease in value; there are simply newer tools that provide more immediate results available to you. The evolution of Web 4.0 simply provides us with new methods to connect with others, stay ahead of our competitors and surge successfully ahead with our businesses.