Mike Hohnen

Coaching for personal growth, change and development

Mike Hohnen

Restaurant Empire Review

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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

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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.

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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

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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

Wild Salmon Prices Boosted by Campaigns

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https://www.washingtonpost.com/wp-dyn/articles/A3038-2004May5.html
Fish marketing consultant Howard Johnson of H.M. Johnson & Associates has tracked a slight increase in farmed salmon prices but noted wild prices are up much more. He added the buzz was all wild salmon at this year’s International Boston Seafood Show, where Legal Sea Foods, a Boston-based chain of 26 restaurants, announced a new line of wild Alaskan salmon dishes.

Last January, the journal Science published a major study that found increased levels of cancer-causing PCBs in farmed fish over wild fish.

And in 2002, a court ruling required grocery stores to label farmed fish as containing dye to turn the flesh pink. Next fall, federal law requires stores to label fish with the country they come from.

“What we have now is an informed public that wants our product,” said Daryl Bogardus, skipper of the Pices, tied up across the dock from Dixson’s Dragonet. “Instead of taking a back seat to farmed fish, we’re getting the price we should.”

Find the Right Food and Beverage Outlet and Stir Up a Recipe for Success

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Find the Right Food and Beverage Outlet and Stir Up a Recipe for Success

You might find as many studies proclaiming the benefits of running your own F&B operations as those touting the reasons to outsource. For independent and franchise hotel owners and managers alike, the decision has to be made-and sometimes re-made-based on the venue’s clientele, location, budget, staff, and realistic knowledge of its strengths and limitations.

Some hotel operators consider the restaurants they run as a necessary evil that doesn’t contribute much to their profits. Therefore some have turned to outside restaurateurs and third-party vendors and managers. The majority lease space to restaurateurs, while others retain ownership of their restaurants but hire restaurateurs as consultants. Still others enter into partnerships with restaurant companies. Some do all of the above and then some. [Read more…] about Find the Right Food and Beverage Outlet and Stir Up a Recipe for Success

most restaurant patrons willing to dine during off-peak hours

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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 most restaurant patrons willing to dine during off-peak hours