Mike Hohnen

Coaching for personal growth, change and development

Mike Hohnen

NO-FRILLS CHIC

By

When it comes to accommodation, 25-Hours Hotel in Hamburg, Germany combines boutique with affordable rates, making it a poster child for German NO-FRILLS CHIC hospitality. In their own words: “Who says you can’t have style on a budget? Why miss out on Living Divani daybeds, Brionvega televisions (you know, those cool table-top TVs with rounded corners that you wouldn’t have been seen dead watching 15 years ago) and first-run, special-edition Sixties-style lamps by Flos? The fun and funky retro theme suits the young media and creative types who frequent this part of Hamburg, to the west of the city center.”

https://www.trendwatching.com/trends/NO-FRILLS_CHIC.htm

Hard Rock Caf builds infrastructure for consistent quality and improved customer loyalty

By

Given their focus on customer service, it should come as no surprise that developing robust loyalty solutions has been a prime focus at Hard Rock Cafe. Beginning in 2001, Hard Rock began a concerted effort to get to know their most loyal customers. We really didn’t understand who our customer was, where they were coming from and what their preferences were because we didn’t have a way of tracking them …..

se the full article: https://www.htmagazine.com/HT/archive/0504/0504_4.shtml

Cornell Study Shows Most Restaurant Patrons Willing to Dine Off-peak if the Price is Right

By

More than 75 percent of 367 patrons of a restaurant here said they would be willing to dine during off-peak hours in exchange for discounted prices, according to a research paper produced by Cornell Hotel School Professor Alex Susskind and published in a recent issue of the Cornell Hotel and Restaurant Administration Quarterly.

Two of every three respondents even said that they would be able and willing to change their dining time to earn such an incentive.

?Study results suggest that restaurant managers who do not take reservations may want to consider using incentives to increase business during off-peak hours,? Susskind said.  ?That strategy could result in both increased revenue and a more satisfied customer base, one that no longer must endure long waits for a table.?

Respondents completed questionnaires while queued up for dinner at this popular, casual-dining restaurant, which does not take reservations.

Other key findings:
[Read more…] about Cornell Study Shows Most Restaurant Patrons Willing to Dine Off-peak if the Price is Right

Restaurant Empire Review

By

Enlight has gone the extra mile to create the Rolls-Royce of tycoon games. Presented in real-time 3D, Restaurant Empire allows players to interact with their virtual establishments with an unprecedented degree of control. Besides just balancing the books, it is also necessary to be a smart interior designer, maximizing the comfort level of customers while retaining a high level of visual interest, while keeping track of the attitudes of patrons and employees alike. Wedded to this strong foundation is a narrative campaign that works exceedingly well as a tutorial and seamlessly integrates the various scenarios and their sundry of objectives into a single story. A “sandbox” mode is also included, allowing the player to strike out on his or her own, in an attempt to dominate the culinary arts in one of many famous cities the world over.

Read the full review: https://www.avault.com/reviews/review_temp.asp?game=restempire

Duluth News Tribune | 05/19/2004 | Food in the raw

By

Although ascetics long have experimented with uncooked food as a path to spirituality and long life, a new generation of chefs is winning a wider audience with dishes that are as much about flavor as health. In the hands of culinary luminaries such as Charlie Trotter, the raw food diet is being transformed from regimen to cuisine with blenders, juicers and dehydrators.

https://www.duluthsuperior.com/mld/duluthsuperior/living/8697142.htm

Sustainable Seafood.

By

The Monterey Bay Aquarium , www.mbayaq.org, is “the prime mover” behind a campaign to convince consumers to accept “only seafood that is plentiful and sustainably caught,” reports Elizabeth Weise in USA Today. The aquarium began its campaign back in 1997, as part of “an exhibit on sustainable fishing practices” by creating a “pocket buying guide.” More than 3.6 million copies of the “business-card-sized” guide, which lists “fish that have been overfished or caught or farmed in ways that harm the environment,” have been distributed to date. “We’ll go to the fish market and I’ll whip out my little card, and say, ‘No, we don’t want to eat that,” says one card-carrier. “There’s always a better choice available.” Yeah, I’ll take the tilapia, please.

read more https://reveries.com/cool_news/2004/may/may_14b.html

New product trends:Sing a Song of Soy

By

With consumers moving toward healthful products, prospects for soy-based beverages have never been higher.

An increasing awareness to ensure overall good health has brought a new category to the beverage industry: functional beverages. These beverages come from the notion that drinks should not only quench thirsts but also provide additional health benefits such as replenishing nutrition, providing energy, preventing ailments and promoting healthy lifestyles. The trend toward sipping functional beverages on a regular basis is likely to continue to grow as the population makes dietary alterations to be more healthful

https://www.preparedfoods.com/CDA/ArticleInformation/features/BNP__Features__Item/0,1231,122721,00.html