Tuesday, December 22, 2009

Tue Dec 22, 2009

 
Phillip Lemarque  "Best Eatz"
Is there any new on the horizon to help the restaurant owners serve the guests better? New stove with controlled air-flow (more advance convection ovens). Oven that keep a more constant heat, and reduce the consumption of energy. Recyclable energy from units like dishwashers to be used for heating or cooling the dining area. Water heater with low energy consumption, ice cube makers where the extra energy is also recycled through the central unit system. Portable pads used by the wait staff to place orders tot he kitchen and bar over blue tooth. All those advance are certainly a great help, and will add to great saving if properly used in new environment. It is difficult to change existing structure or well established restaurant without getting involved in horrendous costs for remodeling. Where restaurant can really use new technology is in the domain of portable electronics, such a small cameras, to take guests pictures at special parties and being able to upload those picture on the restaurant photo gallery. Remember guests love to be part of their favorite restaurant. Their picture on your photo gallery has great meaning for the guests.  Gathering data from guests is much more availablend easier to use that a few years ago. sending an e-Zine to your guests is de facto way of doing business. using faface bookwitter and the likes is now bread and butter for the restaurant industry. It is now fairly easy to stay in front of your guests on a regular basis. In January I am on my way to the C.E.S. show in Las Vegas to look for new ideas and gadget to help the restaurateur compete against the chains. Stay tune I'll let you know of my finds.

Dave Williams  GM   "Ralph Brennan's Jazz Kitchen"

Jazz on over to the Jazz Kitchen, a savvy representation of New Orleans' dual legacies – food and music- served up in a whimsical setting depicting the charm, ambience and hospitality of historic and contemporary New Orleans.  Located in Downtown Disney® District, our two-story replica of traditional French Quarter architecture includes a ground floor, interior, open-air courtyard flanked by a quick service dining facility (Jazz Kitchen Express) and a New Orleans-style jazz club (Flambeaux's). Upstairs, you'll find traditional New Orleans dining rooms and an outdoor 'Jazz balcony' with seating that overlooks the revelry of the Downtown Disney® District.  For over fifty years, Ralph Brennan and his family have proudly served the finest Louisiana ingredients and our Chef, Darrin Finkel, has peppered those celebrated flavors throughout our menus. The Jazz Kitchen boasts festive, 'Big Easy themed' private party facilities and comprehensive event planning services. From our mouthwatering Louisiana cuisine to the live jazz played at Flambeaux's every night, every detail of the Jazz Kitchen delivers on the promise of New Orleans.


Mike Sinor - Winemaker  -  Ancient Peaks Winery

We are a family-owned winery specializing in estate-grown wines from Margarita Vineyard, the southernmost vineyard in the Paso Robles appellation on California's Central Coast.  Here, amid the rugged Santa Lucia mountain range just 14 miles from the Pacific Ocean, Margarita Vineyard stands alone as the only vineyard in its vicinity, and thus the only vineyard to benefit from the extraordinary growing conditions of the area. Margarita Vineyard resides in the historic Santa Margarita Ranch, which was first planted to vines by Franciscan missionaries in 1774.  Ancient Peaks and Margarita Vineyard are owned by three longtime local winegrowing families—the Filipponis, Rossis and Wittstroms—who are actively involved in the daily operations of the vineyard and winery. Ancient Peaks wines are crafted under the guidance of Mike Sinor, a local winemaking veteran and one of the highest-rated winemakers on the Central Coast.

Lucy Beale    "CIG Guide to Low-Carb Meals "
Lucy Beale is a wellness and weight loss coach and author of five current books: The Complete Idiot's Guide to Glycemic Index Weight Loss, The Complete Idiot's Guide to Low-Carb Meals, The Complete Idiot's Guide to Healthy Weight Loss, The Complete Idiot's Guide to Better Skin, and The Complete Idiot's Guide to Terrific Diabetic Meals.  Lucy writes a free monthly email newsletter, Lucy's Letter, providing timely information and motivation on wellness and weight loss featuring new research, foods, exercise, and attitude.   Through her scientifically based observations and research over the past 25 years, Lucy has a clear understanding of how to improve health and wellbeing. Her personal accessibility, warmth, and common-sense humor make her presentations and books lively and fun.  Prior to her work in wellness and weight loss, Lucy was a motivational speaker on sales, customer service, and win/win management. She's held positions as an executive coach, corporate vice president for two companies, and a top computer salesperson for IBM. Lucy graduated from the University of Colorado, Boulder, with a degree in Chemistry, is a Phi Beta Kappa, and is published in the Journal of the American Chemical Society.  Articles on Lucy and her work have appeared in Time, The Salt Lake Tribune, The Deseret News, The Denver Post, Business Ethics Magazine, Yoga Journal, The Rocky Mountain News, The Boulder Camera, and The New York Times. She has appeared on many radio and television shows, including CNN and The Geraldo Show.  More about Lucy:   In 1982, Lucy Beale wore a size 14 and weighed in at 175 pounds. She was a heavy-duty food binger and seemed addicted to eating. She had tried every diet, eating plan, exercise program and drug store remedy available. She failed at all of them: in fact, she kept getting bigger. In frustration bordering on desperation, she decided to try something different: to stop dieting and to attain her ideal size for life by eating as her body, mind and spirit directed. Her plan worked. She attained her ideal size, a size 6, within six months and has stayed there effortlessly for over 25 years,




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