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Mike Hohnen

Coaching for personal growth, change and development

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Tyson Food Service: Hot Concepts

April 14, 2022By Mike Hohnen

https://www.tysonfoodsinc.com/foodservice/HotConcepts/
We’ve proudly partnered with Nation’s Restaurant News to bring you the Hot Concepts! awards-created to honor operators who have given creativity, innovation, and forward thinking a permanent place in their operations. We feel it is important to recognize those operators who have done more than open restaurants; they’ve changed the way we eat.

Hot! Again is another prestigious Hot Concepts! award. It recognizes an organization that has been revitalized and made a strong return to the restaurant forefront. Look for the next group of Hot Concepts! and Hot! Again winners to be formally revealed at the 2004 NRA show this May. But, you don’t have to wait until May; look below to find this years’ winners.

To learn more about the Hot Concepts! program, visit www.nrnhotconcepts.com

Filed Under: Trends

Zimmerman's Brandtailing.

April 21, 2016By Mike Hohnen

Zimmerman’s Brandtailing. “The biggest problem marketers face today is connecting advertising to retail sales,” says former BBDO exec Bill Katz, as quoted by Ellen Neuborne in Business 2.0 (June 04). He adds: [Read more…] about Zimmerman's Brandtailing.

Filed Under: Marketing

Raising the bar in bars

April 21, 2016By Mike Hohnen

For restaurant operators and other locations serving alcohol, the 2004 NRA Show offered solutions to help build business and cut costs. Among the solutions spotted on the Show floor: self-dispensing beverage units, plus systems to help operators track their liquor inventory and broaden wine-by-the-glass offerings while minimizing waste. [Read more…] about Raising the bar in bars

Filed Under: Trends

Energy drinks and other "alternative" beverages were in strong evidence

April 21, 2016By Mike Hohnen

The emerging market in “alternative” beverages is front and center at the 2004 NRA Show. Consumers looking for non-traditional tastes from their beverages have a variety of new options to choose from, as smaller beverage companies carve out niches in upscale carbonated and non-carbonated beverages, the energy-drink sector continues to grow, and international tastes and flavors penetrate the American market
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https://www.restaurant.org/show/news/story.cfm?ID=236

Filed Under: Trends

New Pepsi

April 21, 2016By Mike Hohnen

. “Innovation is what consumers are looking for, particularly in the small, routine things in their life,” says PepsiCo ceo Steven S. Reinemund, as quoted by Diane Brady in BusinessWeek (6/14/04). For PepsiCo, that outlook translates into “an intense lack of sentimentality about its principal brands.” [Read more…] about New Pepsi

Filed Under: Foodservice

Sick and flabby with a liver "like pate",

June 9, 2004By Mike Hohnen

 
The Independent on Sunday and the Observer look forward to the opening of Morgan Spurlock”s, Super Size Me. The award-winning documentary, which will open in the UK late this summer, follows the American filmmaker for one month, during which he eats nothing but McDonald”s food and super-sizes whenever the option is offered. The results?  Sick and flabby with a liver “like pate”, Spurlock”s experiment reveals that, yes, eating nothing but fast food really is bad for you.

https://www.restaurantmagazine.co.uk/

Filed Under: Trends

Retail prices for many Australian wines have plummeted

June 9, 2004By Mike Hohnen

The Sunday Times UK reports that the Australian wine industry is suffering from an unprecedented glut that has pushed the average price of grapes down to less than half what they fetched two years ago. The world”s fourth biggest producer does not have sufficient local demand to consume the rapidly swelling wine lake, whilst exports have suffered as a result of a recent surge Australian dollar. Retail prices for many Australian wines have plummeted in British supermarkets.

Filed Under: Trends

Restaurants cover the spread

June 9, 2004By Mike Hohnen

Italian restaurants were the first to give up offering butter with bread. They replaced the butter with olive oil, which was poured into small plates and garnished with garlic or herbs. Other establishments followed suit. [Read more…] about Restaurants cover the spread

Filed Under: Foodservice

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