Amanda M. Westbrooks
Contributing editor
Articles by
Amanda M. Westbrooks
Page 6California Farm Recalls Chopped Romaine Lettuce
(October 2, 2011)—A California lettuce grower has recalled 2,498 cartons of chopped or shredded romaine lettuce shipped to wholesale food service...
Maines Moves Into North Texas
DALLAS (September 29, 2011)—Maines Paper & Food Service Inc., headquartered in Conklin, NY, will begin construction on a 400,000-square-foot distribution...
The most frequently voiced criticisms over restaurant wine lists revolve around the issues of presentation, organization, selection and pricing. Chicago Cut Steakhouse, an independent upscale eatery in the Windy City, set out to create the ultimate user experience with the help of a little device from Apple.
Energy saving may not be “an overly sexy conversation to have at eight in the morning,” acknowledged OSI Restaurant Partners’ vice president of procurement, Kristin Brooks. But a standing-room-only audience showed up at that hour during the Restaurant Leadership Conference to hear the Outback Steakhouse parent’s experiences in cutting utility costs.
You’ve got three areas of influence you should focus on in local marketing, explained consultant Tom Feltenstein at the 2010 Restaurant Leadership Conference: within your four walls, within four blocks of your restaurant and within four miles. Feltenstein riffed on marketing possibilities. Here are the highlights.
We went to some public relations pros and asked them what's the deal between them and their restaurant clients. They told us that restaurateurs have a hard time following through on things they're supposed to be doing to get the PR ball rolling, that budgets are usually too small to be really effective, and that more than a few owners and chefs just plain ignore their advice when they give it.