Friday, November 27, 2009
"People in this economy are not going out to eat as much, and they are done with fast food," Maish said. "After coming to a class, they can get in their kitchen, sip a glass of wine, attack one of my recipes -- and in a half-hour they can have the same quality meal as if they came into the bistro."
Across the Chicago area, home-cooked meals are becoming more of a necessity as families like Todd's struggle to pay the bills. But the home cooks and professional chefs alike say that necessity can come with a touch of class.
Thursday, November 26, 2009
Wednesday, November 25, 2009
We added—yes, I said ADDED—51 million jobs.
And we lost 57 million jobs.
That is, bizarre as it may seem, in the space of a year there was a churn of over ONE HUNDRED MILLION jobs. (Micro-tizing the math, we didn't "lose a job"—on average, we created 8 jobs and lost 9 jobs for a net of minus 1—and repeated that musical chairs drill enough times to end up 6 million in the hole.)
And this is how it always goes, though typically, thank God, the pluses exceed the minuses.
Five trends she has noticed,
- The widespread daily $5 Latte habit
- Dozens of people sitting in a cafe, all texting on their cel phones but not talking to each other
- Ordinary people having personal trainers
- How busy a restaurant patio is on a warm day, with both men and women (in the 1950s these people would all have 4 kids at home)
Saturday, November 21, 2009
Seth's post offer some kindle to this discussion;
Write it down. Post it on the wall. What would happen if you spent 100% of that amount on each of your next ten new customers? That's more money than you have to spend right now, I know that, but what would happen? Imagine how fast you would grow, how quickly the word would spread.
Imagine if your staff embraced customers as lifetime partners in the business. Actively tried to build a book of business by their service and in doing so grew the restaurant. Imagine that every customer is not a single transaction, but a continual stream of transactions. How do you treat that customer? Why are you not doing that to every customer that walks in the door? This is a cultural discussion, your establishment either treats all their customers as a relationship or it does not.
It is pretty obvious which establishments value the lifetime customer!
Wednesday, November 18, 2009
This type of financing will become the preferential method for investor to undertake risk.
Now, Warren and Goldman want to help too.
Sunday, November 15, 2009
This confirms a tip I've heard before that when doing a presentation you will be more successful if you stand to the left (as you face the audience). Of course then more of what you say will reach the right ear than the left ear.
The explanation is that sound in the right ear goes to the left brain hemisphere, which is used more for verbal communication. The left hemisphere also has been associated with approach behaviour as opposed to the right hemisphere avoidance tendency.
Saturday, November 14, 2009
Saturday, November 7, 2009
Better check those vendors before you sell it to your guests TR's post explains,
Now a team of chemists at McMaster University in Ontario have published a paper in Analytical Chemistry that describes a new biomonitoring technique using treated paper on a stick that can quickly identify trace amounts of pesticides in your chicken soup, or your first early morning cup of joe.
As reported in R&D:
The scientists describe the development of a new paper-based test strip that changes color shades depending on the amount of pesticide present. In laboratory studies using food and beverage samples intentionally contaminated with common pesticides, the test strips accurately identified minute amounts of pesticides. The test strips, which produced results in less than 5 minutes, could be particularly useful in developing countries or remote areas that may lack access to expensive testing equipment and electricity, they note.
Although we presume that we act because of the way we feel, in fact, we often feel because of the way we act. More than a century ago, philosopher and psychologist William James described this phenomenon: “Action seems to follow feeling, but really action and feeling go together; and by regulating the action, which is under the more direct control of the will, we can indirectly regulate the feeling, which is not.” By acting as if you feel a certain way, you induce that emotion in yourself.
I use this strategy on myself. If I feel shy, I act friendly. If I feel irritated, I act lovingly. This is much harder to do than it sounds, but it’s uncannily effective.
Here how to implement this in your business. If your employees want to feel like they are loved and appreciated by your customers, have them act as they already are.
Surviving is succeeding, no doubt about it. Doing the work is better than not doing the work. Waiting for perfect is never as smart as making progress. But, and it's a huge but, you define yourself by the work you do, and perhaps you need to redefine what you're willing to take and where you're looking for it.
Monday, November 2, 2009
There has been a sea change in risk sensitivity; the more self-sufficiency a company demonstrates, the less risky it appears. “Bootstrap it as long as you possibly can to validate your business model and to get some traction,” Mr. Cerullo said. “The more traction you have, the more leverage you are going to have in a valuation negotiation with an angel or private equity investor.”