Mike Hohnen

Coaching for personal growth, change and development

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Green Zebra

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In Chicago, “a city best known for its steak houses and hot dogs,” the loudest buzz right now is for a restaurant called Green Zebra,” whose menu is four-star, but almost entirely based on vegetables, reports Mark Bittman in The New York Times. The restaurant’s chef, Shawn McClain, earlier made a name for himself at an “upscale, ultracrative and well-publicized” Evanston eatery called Trio, says he opened Green Zebra (named after an heirloom tomato), to “cook for my vegetarian friends — both of them.”
Green Zebra is located at 1460 West Chicago Avenue, near downtown Chicago. The web address is: www.greenzebrachicago.com

https://reveries.com/cool_news/2004/august/aug_5b.html

Do you have a good press kit??

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The key to working with the press is the relationships you build. If you’re working in your local area only, and will be approaching the same editors, send a short note of introduction on who you are, with your press kit. Let them know you are available for interviews and to help them out in a pinch. If they need to photograph a dish for an upcoming spread, offer to create that dish for them. The more accessible you are, the more they may call you, giving you on-going publicity and exposure.

https://www.ontherail.com/business/press_kits.html

The drive-in boulangerie

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French tradition and American convenience culture have been united in the concept of a drive-in boulangerie, reports the Times. Baguettes, sandwiches, croissants and pain au chocolat are all passed through open car windows at the drive-in, located on the site of a disused petrol station in Le Port Marly to the west of Paris – the first of its kind in the country.

Will slunch replace brunch at fashionable cafés this summer?

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The slunch, a contraction of the two words Supper and Lunch, has crossed the Atlantic and become chick in Paris. For those busy families who go away to the country for the weekend the way to meet up with city friends is to join them for slunch late Sunday afternoon in town.

On the menu – often set up buffet style – will be cold soups ( avocado/basil, artichoke/lemon, squash/vanila), salads, mixed greens or often with cold fish or meat, Smoked fish in any variety, a pot stew ? (duck with pineapple, veal with turnips and olive, ) and possible one or two classic gratins served lukewarm such as gratin dauphinois. Tres chick is of course if guests bring local farm produce and add that to the buffet. Sweet desserts are not normally part of the slunch but healthy herbal tea?s are much appreciated to finish off.

The slunch trend is predominantly seen in private homes, but as happed with the brunch savy restaurateurs are bound to catch on to this soon.

Talent Management

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“As a leader in an organization, there is one message you should know and take to heart about leadership, it’s that a big part of your job in good times and bad times is around managing talent (including yourself ;)). One of the first processes that get broken during reorganizations is the talent management process”

AMEN!

Se the full article

Besides new stores, Starbucks has other plans to expand

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Starbuck’s executives say they are well ahead of schedule when it comes to promoting brand awareness, and although the coffee store plans to open 1,300 new stores this year, there are other expansion plans in the works. Starbucks plans to add CD-burners to some of its stores, expand Wi-Fi hot spots and move into other “concierge” type services.

But they also have their imitators….

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