Comments for Inside F&B http://insidefandb.com Inside Food and Beverage Sat, 28 Aug 2010 11:15:01 +0000 http://wordpress.org/?v=2.9.2 hourly 1 Comment on LETTER FROM THE EDITOR by Morris Gut http://insidefandb.com/2010/08/letter-from-the-editor-2/comment-page-1/#comment-1491 Morris Gut Sat, 28 Aug 2010 11:15:01 +0000 http://insidefandb.com/?p=2471#comment-1491 You are so right, Francine. Keeping service and hospitality standards at their optimum is an ongoing battle for restaurants but most important. Small things count to a customer. Duing a recent trip to Kennebunkport, Maine we had a delightful dinner at The Hurricane in town and sure enough I left my hat behind. While walking to the car we heard our waiter call out to us bearing my hat for which I was grateful. Going the extra mile works... And regarding the music. Right again. In many cases restaurateurs and their staff are so robotic regarding what they put out to the crowd. Night after night, again and again. Hardly a thought to coordinating the music to the ambiance etc. It can indeed get annoying... You are so right, Francine. Keeping service and hospitality standards at their optimum is an ongoing battle for restaurants but most important. Small things count to a customer. Duing a recent trip to Kennebunkport, Maine we had a delightful dinner at The Hurricane in town and sure enough I left my hat behind. While walking to the car we heard our waiter call out to us bearing my hat for which I was grateful. Going the extra mile works…

And regarding the music. Right again. In many cases restaurateurs and their staff are so robotic regarding what they put out to the crowd. Night after night, again and again. Hardly a thought to coordinating the music to the ambiance etc. It can indeed get annoying…

]]> Comment on MEAL MUSIC by Beth Tondreau http://insidefandb.com/2010/08/meal-music/comment-page-1/#comment-1444 Beth Tondreau Tue, 24 Aug 2010 17:53:45 +0000 http://insidefandb.com/?p=2422#comment-1444 What an interesting article about how music sets a decided atmosphere in a restaurant. I liked that O'Neill's article discusses an informative range of venues, with the inclusion of sounds provided by Muzak (no longer your grandmother's Muzak!) adding an unexpected note. What an interesting article about how music sets a decided atmosphere in a restaurant. I liked that O’Neill’s article discusses an informative range of venues, with the inclusion of sounds provided by Muzak (no longer your grandmother’s Muzak!) adding an unexpected note.

]]> Comment on FRONT LINE REPORT FROM THE CASH REGISTER by LETTER FROM THE EDITOR | Inside F&B http://insidefandb.com/2010/08/front-line-report-from-the-cash-register/comment-page-1/#comment-1439 LETTER FROM THE EDITOR | Inside F&B Mon, 23 Aug 2010 15:34:15 +0000 http://insidefandb.com/?p=2294#comment-1439 [...] In an effort to shake up the cocktail establishment just a little bit and open some eyes to what’s happening on the retail side of things, John Henry of Pipeline presents his street report on what’s keeping the cash registers ringing – http://insidefandb.com/2010/08/front-line-report-from-the-cash-register/. [...] [...] In an effort to shake up the cocktail establishment just a little bit and open some eyes to what’s happening on the retail side of things, John Henry of Pipeline presents his street report on what’s keeping the cash registers ringing – http://insidefandb.com/2010/08/front-line-report-from-the-cash-register/. [...]

]]> Comment on IT TAKES A VILLAGE by Linda Sherman http://insidefandb.com/2010/08/it-takes-a-village/comment-page-1/#comment-1436 Linda Sherman Sun, 22 Aug 2010 22:41:23 +0000 http://insidefandb.com/?p=2453#comment-1436 Some nice tips Jeffrey. I am pleased to know you from the successful #custserv tweet chat you host with Marsha Collier. I am one of those "social media experts" with a background in F&B as a prior executive with Coors and Barilla and current clients in the F&B space. But I definitely agree with you that bullhorn techniques are passe. I wrote this about local search for influencers on Twitter. http://itsdifferent4girls.com/2009/09/building-a-local-social-media-network-for-la/ I got excited about your suggestion to put a zip code or city into the search box on Twitter as I thought there was some new functionality I wasn't aware of but I couldn't get that to work. Please advise? Some nice tips Jeffrey. I am pleased to know you from the successful #custserv tweet chat you host with Marsha Collier.

I am one of those “social media experts” with a background in F&B as a prior executive with Coors and Barilla and current clients in the F&B space. But I definitely agree with you that bullhorn techniques are passe.

I wrote this about local search for influencers on Twitter. http://itsdifferent4girls.com/2009/09/building-a-local-social-media-network-for-la/

I got excited about your suggestion to put a zip code or city into the search box on Twitter as I thought there was some new functionality I wasn’t aware of but I couldn’t get that to work. Please advise?

]]> Comment on NEIGHBORHOOD WATCH by Tommy Powers http://insidefandb.com/2010/07/neighborhood-watch/comment-page-1/#comment-1416 Tommy Powers Wed, 18 Aug 2010 12:14:52 +0000 http://insidefandb.com/?p=2107#comment-1416 Thank you very much for the information. This is very helpful. I am working on a new product that will launch in the next 30 days. Keep writing, this is a great endeavor! tlp Thank you very much for the information. This is very helpful. I am working on a new product that will launch in the next 30 days. Keep writing, this is a great endeavor! tlp

]]> Comment on LE LION HUNGRY FOR FRESH BLOOD by jay http://insidefandb.com/2010/08/le-lion-hungry-for-fresh-blood/comment-page-1/#comment-1415 jay Wed, 18 Aug 2010 11:36:21 +0000 http://insidefandb.com/?p=2399#comment-1415 This pretentious asshole can go fuck himself. 1000 euro plus tips if bartender wants to share? how you gonna live? no cocktails made in front of guest? how does he think he is? This pretentious asshole can go fuck himself. 1000 euro plus tips if bartender wants to share? how you gonna live? no cocktails made in front of guest? how does he think he is?

]]> Comment on A SHOT OF THE BLACK STUFF by admin http://insidefandb.com/2010/08/a-shot-of-the-black-stuff/comment-page-1/#comment-1395 admin Sun, 15 Aug 2010 16:11:40 +0000 http://insidefandb.com/?p=2320#comment-1395 Glad you enjoyed it. Glad you enjoyed it.

]]> Comment on FRONT LINE REPORT FROM THE CASH REGISTER by admin http://insidefandb.com/2010/08/front-line-report-from-the-cash-register/comment-page-1/#comment-1378 admin Thu, 12 Aug 2010 13:11:14 +0000 http://insidefandb.com/?p=2294#comment-1378 Angus, First off, thanks for taking a moment to respond! It is a tough piece (though written by John a little tongue in cheek with some swagger/bravado intended) because, in part, it's contrary to what we're hearing at the cocktail bars we frequent. You're right - not comparing like for like; just pointing out the high end mixology stuff to grab attention and shine a spotlight on what's happening on premise. To answer your question about the chicken and the egg argument, I think what it boils down to is not so much do the brands do well because of the tests or by being a great product but because this is what appeals to the mass market right now. It's all very fascinating to me. Francine Angus,

First off, thanks for taking a moment to respond!

It is a tough piece (though written by John a little tongue in cheek with some swagger/bravado intended) because, in part, it’s contrary to what we’re hearing at the cocktail bars we frequent.

You’re right – not comparing like for like; just pointing out the high end mixology stuff to grab attention and shine a spotlight on what’s happening on premise.

To answer your question about the chicken and the egg argument, I think what it boils down to is not so much do the brands do well because of the tests or by being a great product but because this is what appeals to the mass market right now.

It’s all very fascinating to me.

Francine

]]> Comment on THE ROMANCE OF MEZCAL by Alain http://insidefandb.com/2010/04/the-romance-of-mezcal/comment-page-1/#comment-1359 Alain Tue, 10 Aug 2010 15:22:00 +0000 http://insidefandb.com/?p=1347#comment-1359 Great article indeed, but it's important to clarify for everyone who’s new to Mezcal that the article only describes de traditional method of production at the "palenques", which are the poor and dirty homemade distilleries that you can find by the hundreds in the rural areas of some states in Mexico, mostly in Oaxaca. The “smoky flavor” that the article refers to is not a positive feature of the Mezcal, it’s a characteristic that results from the method of cooking underground and the fact that the smoke can’t escape; this is really a fault from this production method due to the lack of ovens (as they’re expensive and palenques can’t afford to buy them). This traditional method results in higher than usual methanol and saturated alcohols levels, which are the ones responsible for the headache the next day. The reality is that this is an exciting spirit not because of these homemade low quality Mezcals, but because we’re starting to see serious players getting into the category and production is being made in state-of-the-art distilleries; the way it has always been intended, but that couldn’t be done for lack of resources; now we start to see brands in which quality and consistency can be controlled; and some of these distilleries are coming out with truly outstanding Mezcals that are starting to be awarded worldwide by the most prestigious competitions. So, next time you’re in contact with Mezcal, be sure to check if it has been produced in a palenque, or if it comes from a clean distillery following strict quality control regulations; look for the “clean industry” seal. These new Mezcals are the culmination of what this spirit is really supposed to be. And by the way, forget the worm. Great article indeed, but it’s important to clarify for everyone who’s new to Mezcal that the article only describes de traditional method of production at the “palenques”, which are the poor and dirty homemade distilleries that you can find by the hundreds in the rural areas of some states in Mexico, mostly in Oaxaca.
The “smoky flavor” that the article refers to is not a positive feature of the Mezcal, it’s a characteristic that results from the method of cooking underground and the fact that the smoke can’t escape; this is really a fault from this production method due to the lack of ovens (as they’re expensive and palenques can’t afford to buy them). This traditional method results in higher than usual methanol and saturated alcohols levels, which are the ones responsible for the headache the next day.
The reality is that this is an exciting spirit not because of these homemade low quality Mezcals, but because we’re starting to see serious players getting into the category and production is being made in state-of-the-art distilleries; the way it has always been intended, but that couldn’t be done for lack of resources; now we start to see brands in which quality and consistency can be controlled; and some of these distilleries are coming out with truly outstanding Mezcals that are starting to be awarded worldwide by the most prestigious competitions.
So, next time you’re in contact with Mezcal, be sure to check if it has been produced in a palenque, or if it comes from a clean distillery following strict quality control regulations; look for the “clean industry” seal. These new Mezcals are the culmination of what this spirit is really supposed to be.
And by the way, forget the worm.

]]> Comment on A SHOT OF THE BLACK STUFF by Eileen Charbonneau http://insidefandb.com/2010/08/a-shot-of-the-black-stuff/comment-page-1/#comment-1315 Eileen Charbonneau Sat, 07 Aug 2010 00:18:03 +0000 http://insidefandb.com/?p=2320#comment-1315 New worlds opened up in a straightforward and delightful manner. Bravo! New worlds opened up in a straightforward and delightful manner. Bravo!

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