archive-com.com » COM » F » FOODDRINK-MAGAZINE.COM

Total: 477

Choose link from "Titles, links and description words view":

Or switch to "Titles and links view".
  • Sociologie Wine - Food and Drink International
    and Hampton knew there was only one thing she could do Stop turning her kitchen into a wine lab and build a real business In 2010 she created Sociologie Wine to capture and epitomize the art and science of entertaining socially chic All Women are Pearls Sociologie Wine offers two varieties that were both made in Hampton s kitchen after two years of trial and toil Blushing Rose s aromas of fresh roses sweet strawberries and vanilla create a crisp and delicious taste The label features a woman with a whimsical tea rose dress that is very feminine sweet approachable and fun Red Berry combines juicy oranges sweet cherries jewel toned cranberries ripe pomegranates and vanilla to create a luxurious taste The label features a woman dressed in a sequin skirt and a casual chic chambray shirt to personify the boldness of the wine Winemaking is as old as the world and the packaging really hasn t changed since the first bottle was poured ages ago Hampton says I wanted something special and the labels to look like pearls because I believe all women are pearls Women are the epicenter of being social The ladies on each bottle are adorned in attire to represent the personality of the wine itself Sociologie Wine plans to next year release new varieties including a sparkling wine option The new wine will be produced at a local winery nestled in the heart of the Mimbres Valley of Deming N M where all Sociologie Wine is made today Appealing to the Masses Sociologie Wine is also working to get more on premise consumption next year and Hampton says her biggest challenge so far has been reaching the masses To get her bottles in the hands of more consumers Sociologie Wine partnered with a marketing firm

    Original URL path: http://www.fooddrink-magazine.com/sections/columns/1769-sociologie-wine (2016-04-27)
    Open archived version from archive

  • Speak Up - Food and Drink International
    who evolve to responsibly represent a business on social media in real time and do so within a branded tonality for a reasonably small salary So far that s not really what happens If you re small the person most comfortable in the digital world does it If you are medium there is a good natured young person posting specials and tributes to whatever day it is not branded not ownable not interesting If your company is huge enough to fund the enterprise there are more possibilities Taco Bell does a good job with keeping social promotions human and engaging and not as cliché as most but they run their social media like a newsroom Big budget stuff Delivering Your Message Here are some thoughts to help you sort it out 1 Is your founder telegenic Here s my thing with founder driven ideas in the long run the brand and the founder s personality merge to the point that it s easy to lose sight of the actual distinction between your restaurant s true position and the one across the way Bob Evans was a gimcrack pitchman But he died years ago and their differentiating attribute went with him I think they re still trying to tap into that gimcrackery and it remains tricky to base the whole enterprise on the mannerisms of a ghost 2 How about a faux founder for your restaurant Jack in the Box can age even change actors and still be the CEO y leader of an amusing campaign Almost scandal proof Same with the newly styled Ronald McDonald and too too handsome Hamburglar McD s The only question with those rather strained efforts is will anyone care Then there s the King Burger King s divisive founder in creep His constant expression of cheer as he stands in the center of photo ops inexplicably hanging with one percenters on their turf Kentucky Derby prize fights amuses me personally and does raise Burger King s profile As a marketer I am highly critical of the fact that I have no idea what to make of that brand right now veering as it does between anodyne product ads aimed apparently at ladies of a certain level of maturity and goofy chicken fries ads for the younger demo Who are you under that mask King Are you mad 3 How about a spokestype person real or scripted Just someone relevant to speak for you When choosing a fake customer to speak for you a word of advice everyone knows it s fake Get a real person or get a good writer who can script entertaining dialogue Don t enter the uncanny value of not funny but not actually real Subway often lives there Dairy Queen has been making trips into this territory These real customers who speak in full sentences that include a product name aren t convincing anyone and they sort of say We thought you were stupid enough to think these were real people

    Original URL path: http://www.fooddrink-magazine.com/sections/columns/1768-speak-up (2016-04-27)
    Open archived version from archive

  • Bloomery SweetShine - Food and Drink International
    the cabin and building their distillery Bloomery SweetShine they learned the farm is steeped in history The man I bought it from was a logger and did a good job in keeping these 200 year old oak trees alive and honored the land Losey says In the 1700s it was a bloomery located near the river It made the original iron for the Lewis and Clark expedition in the 1800s A bloomery was a cheaper simpler way to produce iron than by using a blast furnace It used charcoal for fuel but unlike blast furnaces the iron ore never reached a temperature hot enough for it to melt The Shenandoah Bloomery as it was known was home to the largest bootlegging operation in the area Structural elements of the log cabin distillery today are tied to the original moonshining operation The log cabin was originally built around 1840 as one room with an upstairs sleeping area In 1870 two additions were added to the original log cabin The side additions on the cabin have only been painted twice Losey says The original board and batten is here from the moonshine boats There is all this cool stuff that has come out about the place Flavor Profiles Bloomery SweetShine grows fruits roots and nuts to make artisan cordials by hand and sources what it does not grow from other small farms nearby Although we are not organic we are all natural Losey notes In September 2011 Bloomery SweetShine opened with four flavors and a completely renovated mini distillery We are the only craft distillery in America with a sole focus on all natural liqueurs she says We make it and grow the fruit ourselves We are truly garden to glass farm fresh and hand crafted we handwrite the proof on every

    Original URL path: http://www.fooddrink-magazine.com/sections/columns/1766-bloomery-sweetshine (2016-04-27)
    Open archived version from archive

  • Fire Suppression - Food and Drink International
    event of a fire each appliance receives the minimum amount of fire suppressing chemical required no more and no less With an appliance specific fire system the type and severity of the hazard that the appliance presents determines the nozzles that must protect it When compared to a flat top griddle a deep fat fryer requires more fire suppressing chemical because it contains more flammable fuel Therefore a fryer nozzle will emit more chemical if the system actuates and a griddle nozzle will emit less The amount of chemical needed at each nozzle determines the size of the fire system which naturally affects the total installation cost For a chain restaurant this type of knowledge allows the fire protection portion of the start up budget to be minimized this exact appliance layout has been key to their success While offering the most economical start up price appliance specific fire systems offer no flexibility for changes in appliance arrangement For this type of system to work each piece of cooking equipment must be precisely located in relation to the nozzles that protect it As a result if the restaurant operator swaps the location of a range and a griddle the fire system will need to be modified If new equipment is added or existing equipment is replaced the fire system may need to be expanded to accommodate a larger hazard Extra Protection To protect against the additional costs and delays that changes to a kitchen s appliance line up can cause several hood fire suppression system manufacturers now offer overlapping or zone protection This fire suppression design costs more to install than an appliance specific system but allows for maximum flexibility when it comes to appliance arrangement With overlapping coverage the entire area beneath the hood can be protected by the

    Original URL path: http://www.fooddrink-magazine.com/sections/columns/1764-fire-suppression (2016-04-27)
    Open archived version from archive

  • Social Media - Food and Drink International
    on desktop Social platforms are the second most popular place for Internet users to watch video online right behind video sites and digital video apps Last year users watched more digital video on YouTube 75 and Facebook 33 than Netflix 28 and Hulu 14 In June 2014 Cisco Systems predicted that video would account for 80 to 90 percent of global consumer Internet traffic by 2018 New Video Products As Facebook based video campaigns like the Ice Bucket Challenge capture the public s attention Twitter Snapchat and Pinterest have recently made their own play for advertiser dollars In February Twitter announced a wide launch of their promoted in stream video product which had been in beta with select advertisers since August Recently Snapchat announced that their 10 second video ads will cost just two cents per view and be available to Snapchat Discover publishers And in May Pinterest announced video ads called Cinematic Pins Like Promoted Pins these motion censored video ads are specially formatted to blend into pinners home feed Pinterest hopes the auto play videos which move in relation to how quickly a user scrolls through the feed will be less disruptive than Facebook s auto play video units Stream It Live Apps devoted to live video streaming have popped up recently as well adding a new dimension to the crowdsourced newsroom function of popular platforms like Twitter Meerkat debuted in March and was quickly popular on Twitter where it had a direct link to allow users to post live video to their followers Shortly after its release Twitter announced its acquisition of live video streaming app Periscope and cut off Meerkat s access to Twitter s social graph Nine weeks after its launch Meerkat had gained two million users Periscope hit a million users in 10 days

    Original URL path: http://www.fooddrink-magazine.com/sections/columns/1720-social-media-2 (2016-04-27)
    Open archived version from archive

  • Entitled! Lazy! Narcissists! - Food and Drink International
    hospitality and tourism workers it would behoove us as an industry to embrace them during the early stages of their careers and mold them into hospitality super stars Too Critical Common criticisms of the millennial worker include being overly dependent on technology and never being able to disconnect However this quality is not necessarily a challenge for operators but perhaps a strength Advanced technology and 24 hour connectivity are a part of today s world and we need workers with these skills and personality traits to cater to similarly connected consumers This would also apply to the criticism that millennial workers are quick to change and lose focus but this means that they are able to adapt to change more quickly and readily This may also speak to their ability to multi task a quality that may benefit companies and offer greater performance and efficiency But they are lazy The millennial worker has a tendency to bleed the lines between work and play This usually looks like a worker who spends company time updating social media statuses or watching YouTube videos The upside These are the workers responding to company emails 24 7 resulting in an endless workweek This is also a generation entering a less than desirable economy necessitating the need to work two sometimes three jobs That doesn t sound very lazy now does it But they are so entitled and have such unrealistic expectations Of course they feel a bit entitled This is a generation of people who grew up being told to follow their dreams and that they can do anything they want because they are special Although this carries some negative impacts this has also created a confident optimistic and enthusiastic generation of workers with qualities that have been historically and continually linked to workplace

    Original URL path: http://www.fooddrink-magazine.com/sections/columns/1719-entitled-lazy-narcissists (2016-04-27)
    Open archived version from archive

  • Franchise Agreements - Food and Drink International
    franchisee is a single or multi unit franchisee Consider discussing whether to limit the duration of personal guarantees so that they expire after a number of years of ongoing operation in good standing If the franchisee is well funded or has multiple units consider whether to waive or release personal guarantees based on the strength of their balance sheet For the franchisor review the franchisee s balance sheet to assess how much the personal guarantee is worth in the event the franchisee defaults under the franchise agreement Merger Clauses Get everything in writing and be leery if either party says Don t worry about it or We can deal with that later Most franchise agreements include provisions that only the written terms of the agreement will be binding To protect oneself in the event of a later dispute take notes immediately after conversations with the other party particularly after Discovery Day or in meetings and phone calls leading up to signing the agreement Be sure to communicate an understanding of the agreed upon terms in writing to the other party Written communications and notes of conversations can have a significant impact if a dispute arises with regard to the meaning or application of a vague or ambiguous term in the franchise agreement Rights of First Refusal A franchisee may be required to offer to sell a franchise to the franchisor before freely selling it to someone else This obligation may make the franchisee s business less appealing to a third party buyer and less valuable For example a third party buyer may have to wait for the franchisor s right of first refusal period to expire or execute a new franchise agreement that does not include the terms of your more favorable agreement For the sake of continuity the franchisor

    Original URL path: http://www.fooddrink-magazine.com/sections/columns/1718-franchise-agreements (2016-04-27)
    Open archived version from archive

  • Generically Positive - Food and Drink International
    or vice versa and nobody in the family would complain They seem interchangeable Their communications aren t helping Quick Service Nightmares QSR has a slightly different problem Instead of using mild puns like bringing new things to the table and forgettable phrases like Fresh is now most copy for fast food on TV billboards online is trying a little harder to be humorous But it s all the same kind of humor Exaggerated lust for the product and what the diner will do to get some absurd mini skits that play off a product attribute silly spokespeople with slightly ridiculous enthusiasm for the sandwich Again like a different group of Photoshopped faces everything blends together Now and then in QSR there s a brand that understands that they need to stray from The Genial Center of Pleasantly Average Generic Positivity Chic fil A cows are unique Taco Bell has developed a millennial approved good natured imaginative aggression And you don t even have to guess which restaurant recently ran an ad with a voiceover that drolly says Unless you make your own corned beef name of restaurant is the best place to get a Reuben If you DO make your own corned beef send your resume to careers at name of restaurant dot com name of restaurant again We have the meats What to Avoid Whole books have been written about how to figure out and stick to a communication plan that gets across who your restaurant is what kind of people you expect to eat there and how to determine and then stick to an appropriate tone of voice But here are a few things to watch for symptoms really Recognize any of these It might be a sign that you re falling into the big black pleasant pit in the middle of the road 1 Puns When there really isn t anything to say any kind of point of view or new idea about the restaurant it often makes the ad or coupon sheet or Facebook post feel finished if it contains an apparently relevant pun And a pun is nothing more than filler for a space that could be used to say something that changes a person s mind What to do instead Present information and then see if there s some kind of secondary remark which might be light hearted that can provide context 2 Adjectives Seems kind of unfair to block out an entire grammatical designation but an adjective is a crutch It s usually an opinion terrific and it s used when the communicator runs low on ideas It assigns meaning but fails to convince Unless it s just a plain fact like cheaper or fried it s just a marketing person asserting a belief they d like the listener to have without doing the work to convince them What to do instead Describe a relevant action how did this food come to be Provide a little context why are you offering it 3

    Original URL path: http://www.fooddrink-magazine.com/sections/columns/1717-generically-positive (2016-04-27)
    Open archived version from archive



  •