Coaching for personal growth, change and development
If you hate gherkins, McDonald’s new system will remember
McDonald’s is testing out a new computerised ordering system.
The touch-screen kiosks are being tried out in Chicago, Denver and Raleigh, as well as France, Japan and Australia. [Read more…] about McDonald's launches faster food
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….
Free mobile phone advertising for Irish pubs now available on Ireland Pub Guide – Mobile Edition.
A new free advertising service is now available for pubs throughout Ireland. Publicans can freely advertise their premises to one of the largest audience of people looking for things to do in Ireland, both on the web and now on their mobile phone at irelandpubguide
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The self proclaimed ?meeting place of the future?, Cloud is a portable inflatable meeting room in white ripstop nylon. The floor has a green gray colour. Bag with fan, in graysilver sound-decreasing textile contain room when deflated.
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Retailia is conducting a 3day intensive management workshop for hospitality managers.
Participants will be introduced to the Service Profit Chain framework in theory during morning sessions and during afternoon and evening sessions they will try out their learning on the HOTS simulation.
Maximum number of participants is 24 and there are still 3 places left.
Teams hard at work during a HOTS simulation exercise
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Learn more about the Hots simulation
A former computer programmer quit his job and became the Soup Peddler
AUSTIN, TEXAS ? David Ansel, aka the Soup Peddler, is standing on the back patio of his magnificently funky south Austin home, dressed only in shorts and a smile, his mop-top of curls pleasantly unruly. He unsheathes a machete, holds it high above his head (both for power and dramatic effect), and then whacks down hard, halving the acorn squash on the tray before him. [Read more…] about Texas's freewheeling soupmaker
That may be a strange question … but it is an interesting way to think about your business potential. To illustrate, consider a 120-seat restaurant serving lunch and dinner from 11:00am until 10:00pm. On an average day, they do 200 lunches and 200 dinners. That sounds pretty good — and it is certainly respectable — but let’s look at it again from the aspect of occupancy. What percentage of time is there a guest actually sitting in each chair in the dining room? [Read more…] about What is your occupancy?
What drives consumers to make eating decisions? How do they balance their priorities to get what they want? And, how should the industry address this behavior? [Read more…] about The Eating Balance Act: Consumer Choices and Eating Motivations