The COVID-19 pandemic has unleashed economic and social pandemonium throughout the world. A growing number of governments are mandating the closing of non-essential business, and limiting food service operators to take-out and delivery orders only. The immediate net result of… Continue Reading →
Let’s set the stage. Act I. Violet, a relatively small, neighborhood bakery in a north London suburb, has gained a degree of notoriety lately, and rightly so, as the bakery that designed and produced the wedding cake for the recent… Continue Reading →
Doug Fryett has recently conducted a Consumer Complaints Study that provides some unique and valuable insights on what diners are complaining about. Worth a read for ALL restaurant owners, managers and marketers! Download the PDF here!
Recently, I read a Facebook posting from a very accomplished contemporary of mine – a relatively few number of words, but words that are extremely profound. They were … “Vision without action is a daydream. Action without a Vision is… Continue Reading →
At a recent meeting I attended in Milan, Italy a great deal of discussion was centered on a concept that went by the name of “Circular Economy Package” – CEP. It has been around for several years – initiated by… Continue Reading →
The following is a presentation made at the Emerson E360 Forum in Anaheim, California in conjunction with the NAFEM Trade Show & Conference. The primary purpose of the E360 Forums is to provide a thought leadership platform from which the… Continue Reading →
A couple of years ago I was having dinner in Chicago with a very good friend of mine from Toronto. We were there for the annual National Restaurant Show. Dinner was excellent at this Italian restaurant, and so was the… Continue Reading →
I recently experienced something that I have always wanted to do – I went skydiving for the first time in my life! Man, what a trip! (Or more precisely, what a fall.) But before I jumped I had to do… Continue Reading →
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