Mike Hohnen

Coaching for personal growth, change and development

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Pizza pro sees future in take-and-bake line

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Consumers could see new types of pizzas this year as the industry tries to boost sales in the face of the low-carbohydrate diet craze, a top industry consultant says.

Dave Ostrander, an Oscoda-based pizza consultant known in the business as the “Pizza Doctor,” said many pizzerias in Michigan are likely to introduce low-carb pizzas in the next six months. He also expects to see more take-and-bake products that allow customers to take pizzas home and bake them at their convenience.
https://www.freep.com/money/business/doc1_20040301.htm

The lush life, plus a restaurant

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In the newest wave of gilded urban life, an independent restaurant on the premises of luxury condominiums is de rigueur, as essential to the perks as a doorman or a covered parking garage. The right kind of restaurant, says Ronald M. Druker, developer of the South End’s Atelier 505, will “add a certain level of vitality” to the premises and “set a tone for the lifestyle of the building.” That lifestyle is costing condominium owners between $600,000 and $2.75 million. [Read more…] about The lush life, plus a restaurant

Not a word is said…

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According to French magazine Elle the next thing to hit the singles scene after ‘speed-dating’ is ?quiet parties?. This is already the craze at the Parisian hot spot Tanija. Participants are united in a room in total silence. It is forbidden to speak a word. To order a drink or chat up a date participants need to use a pencil and paper supplied by the venue. Leftover scraps of paper show conversations ranging from the simple: ? Hi may I offer you a drink?? to the more creative ?Your beauty leaves me speechless?. Two hours later it?s all about body language and maximum decibels as everybody gets on the dance floor.

Tanija 23 rue Ponthieu 75008 Paris www.quiet-party.com

Wrap it up, we'll take it

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Dinner now comes in paper bags, in plastic wrap and containers, and in anything else that will get it to your supper table without spills. Who has time to cook? After work or a busyday running around, many consumers don’t want to hunt down hard-to-find ingredients, then stand at the stove making dinner.
[Read more…] about Wrap it up, we'll take it

Restaurants keep tabs on diners

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Panzano restaurant manager Jennifer Olson knows all about Jack Henderson the minute he walks through the door.

A computer database tells her his birthday, his wife’s birthday and their anniversary. She knows he likes to eat at the chef’s counter at lunch and that he’s dined at the Italian restaurant more than 100 times. [Read more…] about Restaurants keep tabs on diners