Speed Surf Archives - Monkeydish

What you need to know… if you're thinking of doing social media this year

Social media
How it changed our lives in 2009 (and what's next for 2010)

Social media calendar
What it is, and why you should have one

Small business twitterers
Who should you follow?

Social media in marketing plans
It’s in there

On a related note
Street-food vendors using Twitter

Facebook Rules
Do’s and Don’ts

Social media manager
Do you need one?

Disgruntled employees, broken promises...
The downside of social media

Here's another proviso
Don't forget "home base"

January 12, 2010

Millennial Hispanics
Remember: One in four children born in the U.S. is Latino

The media
Why you should treat them like your best customers

Got meat?
Cure it!

Food safety and obesity
Top food industry stories of the decade (must register)

Government red tape
A blogger rants on how it’s hurting small business

January 11, 2010

Whole Foods
Why it's going back to its roots (and here)

You may have heard of "gleaning"
Now here's what it means

The aging consumer
And the trends it's fueling

On a related note
The new "SHEconomy" trend

Prime rib
An exhaustive discussion of cooking methods

High flyers
Shopping at 30,000 feet

January 8-10, 2010

It's a new year
Here are 10 must-do marketing tips for you

The McNuggetini
You've heard the buzz. Now here's the drink

Spending trends
The consumer goods perspective

Flavor
The magazine of the "Capital foodshed"

It's a dangerous job...
Battle scars of the kitchen

January 7, 2010

Getting your start-up started
20 of the best resources out there

Coming next year
Wireless wonders

On a related note
What the web will look like in 2010

"Cloud" computing
Document collaboration tools

Employee Benefit Trends
Courtesy of Met Life

January 6, 2010

What you need to know about… recent recaps, predictions and prognostications

The financial lowdown
From top market analysts

Lessons from "the other side"
CPG predictions for '10

2009 recap
Courtesy of Tasting Table

Top 10 2010 Trends for Entrepreneurs
From the folks at CFOwise

Greener pastures
Trends for 2010

Words of wisdom
A few observations for the coming year

Predictions 2010
Six trends that will shape the coming decade

January 5, 2010

Technomic Viewpoint:
The way we plan needs to change

Grist
“The dish on organic, sustainable, local grub, plus tasty, healthy recipes”

The New Frugality
But consumption isn’t dead

Web 2.0
How it’s changing the way we work

Want to retain customers?
Use social media

January 4, 2010

Happy New Year!
Consumer confidence is up a notch

Bar mixers
Making your own tonics, syrups and so on

Keeping your life in balance
This year, don’t sacrifice it to your business

School of on the Rocks
SF’s Beverage Academy

Chefs—and others—curse
What to do about it

The drive-thru
Is the honeymoon over?

December 25, 2009 - January 3, 2010

We’re on holiday. Hope you are too. We’ll be back January 4.

December 24, 2009

Restaurant visits
One of the indicators of economic recovery

Small business trends
The five that will shape us in 2010

Blogging styles
Which one is right for you?

States and their BYOB rules
Sorting it out with Dr. Vinny

Like vintage cookbooks?
Some online sources for same

The Mushroom Channel
A blog

December 23, 2009

What you need to know about... timesaving tricks, gizmos and gadgets

What’s your PR worth?
How to measure it

Small-business tools
Help is just a click away

Voicemail
How to stop wasting time on it

Turn off alerts
They’re a time sinkhole, too

Work better
Trick yourself into it

Convenience “squared”
A new credit-payment gadget

Twitter and Facebook
Five quick tips

Visualizing data
It saves you time and makes decisions easier

Creating time for management
Without distractions

December 22, 2009

Mobile coupons?
They’re coming

Raising capital
Equity vs. debt

What’s your beef?
Beef jerky

Anatomy of a menu
Balthazar’s layout

Daily Bread
A blog about the business of food

December 21, 2009

Businesses fail, legal obligations live on
What to do when the lease outlives the business

Food fantasies
The 50 best foods in the world

Talk about exposure!
The kitchen cam at D’Amico Kitchen

The Top 100 Wines of ‘09
San Francisco Chronicle picks

Food safety and hot beverages
Video updates via The Food Institute

December 18-20, 2009

First, establish a beachhead
Why starting small can be good

A world without tuna
It’s happening, more quickly than you think

From trucks to upscale dining rooms
Street food goes gourmet

Rest and relaxation
Why meat needs it, too

Getting that startup spirit back
A business makeover

December 17, 2009

20 Things Worth Knowing About Beer
In comic-book form

Eat, drink, watch
Top 10 food movies

And speaking of entertainment…
A radio network from a pizza parlor

Survey says...
Two-thirds of small businesses will increase social marketing in 2010

On a related note
Five tips for promoting yourself via Twitter and facebook

December 16, 2009

What you need to know about… some important recent demographic trends

Demographics
Why you should care (and here)

"Supermom" is dead
Celebrate the rise (and needs) of The New Mom

Signs of the times, demographically speaking
Back-to-the-nesters and college returners

Census preview
No more "average American"

The wealth of older Americans
In the wake of the subprime bubble burst

Millennials
Courtesy of Pew

Local demographics
The Census Bureau source

December 15, 2009

You know it when you see it
Food porn, that is

Learn your veggies
PMA events calendar

Ooo, ooo, ooooo
Umami-rich recipes

Quality, simplicity and so on
Five trends that will matter next year

If you're ready to hire again
Here are some options

December 14, 2009

Global food trends, 2010
Coutesy of Mintel

When all is said and done
Consumers still gotta eat

Social media
It engages employees too

The jewels of Alsace
A forgotten wine region deserving of more attention

Caviar and sustainability?
You can have it all

State of American Cuisine
The white paper

December 11-13, 2009

Urban forager
Blog from a chef's righthand sourcing expert

A new kind of site selection metric
Food stamp usage

Ten questions about our businesses
The ones we should never stop asking ourselves

Return to bountiful
A big season for little Maine shrimp

And should you want to cook some...
Recipes for Maine shrimp (and here, here and here)

December 10, 2009

Social media
How to use it in the "outside world"

Food and beverage
At the forefront of sustainability

Fast food
The flow chart

100 ways
Measuring social media effectiveness

Reflections on food
Courtesy of the Hartman Group

December 9, 2009

What you need to know about... the CARD Act

CARD Act
A White House white paper

It covers consumers
But not small businesses (and here)

Credit reform for small businesses
How it’s getting squashed

One of the issues: Interchange fees
Someone has to pay them (and here and here)

What’s being done
And how you can help (and here and here)

December 8, 2009

"Matures"
They’re surprisingly prolific e-mail users

Year of the Parsnip
They could be the next beet, as these recipes show (and here, here and here)

Can't get a bank loan?
Six alternatives

Yeah, that Coolio
A new meaning for the word "street" food cookbook

Best restrooms
A look at the loo

Working with the change, not against it
The NRA and health care reform

December 7, 2009

Cool site alert
'Cause it's got so darn much personality

The market for specialty foods
Cravings spring eternal

Social media
A five-step business plan

alltop.com
Create your own blogroll and news source

Got cured meats?
Here's a savory biscotti to serve with them

December 4-6, 2009

Fried chicken, immunity busting and more
Top 10 Trends predictions from epicurious.com

When all is said and done
You still gotta eat

All about salt
Courtesy of wonk-chef Alton Brown

Fried chicken, immunity busting and more
Top 10 Trends predictions from epicurious.com

Small loans
Can you say "credit union"?

December 3, 2009

Edible Chicago
The magazine

Slashfood
AOL Food's blog

NRA's Chef Survey
What's Hot in 2010

Really, really cold
Cooking Alaska seafood from the frozen state

monkeysee.com
See how the experts do it

Great bosses...
Do (at least some of) these 21 things

December 2, 2009

What you need to know about… tax planning for the year's end

This year more than ever
The old strategies may not work

Personal and business tax planning
An overview

New tax credits and deductions
Cover the basics

Equipment purchases, medical expenses...
There are deductions you can take

Things to do between now and the end of the year
Take advantage of breaks that are expiring

Are you an S Corp?
Here are some ideas

Net operating loss?
What to do

Minimize that bill
More year-end tax tips

Do it now, rather than later
Bonuses, depreciation and more

December 1, 2009

Don't mention the recession
When it comes to ads, many Americans dont want to hear it

Local marketing initiatives
Three to try

In Praise of Sardines
A chef’s blog

Secret Sherry Society
Fun and learning (hint: clear the boxed numbers on the password page)

Let this be a lesson to you
Michael Bauer on frustrating restaurant websites

November 30, 2009

The Feast of the Seven Fishes and more
Italian traditions

Organic restaurants
The Country Living List

From the Department of Busted Myths
Why red wine really doesn't go with fish

Facebook as a business platform
How to use it

Free guide
Wines of Spain

November 27-29, 2009

hellchef.com
American regional recipes and food commentary

From catering to school lunch
Finding a niche

It's Fall
Make Brussels sprouts!

Every day's a holiday
Promotion opportunities galore with this "calendar"

Startup funding
Get sales started

November 25-26, 2009

What you need to know about… the possibility of a recovery on 2010

The 2010 outlook
A summary

Retail sales having an impact
But can it be sustained?

It could be a long road ahead
For restaurants anyway

On a related note
There will be lasting effects no matter when the recovery is

The prospects for next year
"Reluctance" to forecast a sharp rebound

Summertime
And the recovery may begin

U.S. will lead the way, but...
Unemployment will slow the growth

November 24, 2009

Want to know what people think of your company?
Use Twitter

Speaking of marketing
Radio still rules

And while we're on the subject
Social media and deals

Digging in
It's going to be a long, frugal winter (and here)

Caterers take note
The hows and whys of passed trays (must register)

Whaddya gonna do, arrest me?
If you don't pay the tip

November 23, 2009

Better business blogs
The Inc. magazine list

Getting a startup off the ground
20 great resources

And now for some good news
There's still an appetite for premium food

Wanna be in a cookbook?
Click here

Internet updaters
There are lots of them, alright

From the Good News Front
Economy optimism rises

November 20-22, 2009

Brown bags and tap water
The new way of saving money

On a related note
Moms and money

Molecular wine drinking
The chemistry of pairing

The greatest dogs are Chicago dogs
How to make them

indochef.com
Indonesian food made easy

Cut to the Chase
A new source of business credit cards

November 19, 2009

The trouble with Harry's
Vanity Fair talks to Arrigo Cipriani

ning.com
A social-network site worth knowing about

Making Your Restaurant
An opportunity for start-ups

The Glut
"Food for people, not for profit"

Perishables sales
They're booming

November 18, 2009

What you need to know about… peer-to-peer lending

P2P 101
Small business tool

Brother Can you Spare $100
An explanation

It's growing
The tight economy is the reason

Is it working?
From the NYT Bits blog

P2P Lending Platforms
A guide

The Peer Lending Network
"The people-to-people online lending marketplace"

November 16, 2009

Pie Crust 101
Which method is best

The Gordon Ramsey lesson
Hint: It has nothing to do with the f-bomb

Feeling tired?
How to take a nap

Kids' menus
They need to grow up

The world Down Under
Australian wines push into the U.S.

Win a trip Down Under
A recipe contest

November 13-15, 2009

Pepper it up
Spice on the menu

Mockolate
When chocolate isn't

Consumer consumption
It ain't dead yet

Checking your business credit
A little complicated, but...

Easy marketing ideas
Cheap too

November 12, 2009

Tough reservations
The customer's perspective

Buy a round for the kitchen?
Weigh in: Yay or nay

More on hot waitresses
Hooters uniforms

bing.com
Hot new travel deal site

And on a related note
Two other travel sites (and here)

November 11, 2009

What you need to know about… 2010 food and restaurant industry trends

The Top 12 Hotel and Restaurant Food and Dining Trends
From top industry consultants

Dumpster diving to caviar dreams
The Chowhound list

Top Food Trends for 2010
Courtesy of epicurious.com

Driving Force: How Much Money Can I Make?
Restaurant industry trends

Persimmon, lavender and so on
Hot flavor trends

Global food trends follow suit
The outlook for the UK

Consumer trends
A little bit of everything

Trends implied
The Michelin Guides

And now for something completely different
The trendhunter compilation

The retail perspective
From "The Supermarket Guru"

November 10, 2009

It's the little things
Ways consumers are saving money

How sweet it is
Honey

Ignore at your own peril
Marketing megatrends

Small business rewards card
How to navigate

There's an art to it

November 9, 2009

Menu labeling
It seems to change behavior

Simply stated
Simple sells

Coaching skills
What managers need to know

The holidays
A few tips from the retail sector

Brand power
Be a story teller

November 6-8, 2009

Scoring venture cash
Some ideas

Suggestive drink recipes
And we're not talking the dirty martini here

Gen Y and brand awareness
A perspective

Online media works
But so does traditional, and here's out it nets out

Beyond Organic
How ethical concerns influence purchase behavior

November 5, 2009

The Sustainable Shift Drink
New foodservice sustainability blog

Losing weight
How chefs can help

Shrinking menus
Here's what's good about them

And some more good news
Hiring plans are improving

Some resources you may not know about
17 of them, to be exact

November 4, 2009

What you need to know about... small but effective financial tricks

Spread it out
Divide banking needs

Your IRA
Don't touch it!

Stock up, lock down
And other inflation-beating tips

Business credit
Three ways to build it

Smaller Lenders
Don’t overlook them

Angel funding
Ten tips for attracting it

November 3, 2009

Cell phone usage
It's high; take advantage (like this)

China jones?
Try this site

You've done salami
Now try Spanish sausages (and here and here)

It's autumn
Make pumpkin whoopie pies

November 2, 2009

In the Mix
Great cocktail blog

Group healthcare
Age and gender skew rates

From the Department of Duly Noted
"Cooking is no alternative"

On the other hand…
There's this study

Tax havens
Best places to launch

October 30-November 1, 2009

In the Mix
Great cocktail blog

Group healthcare
Age and gender skew rates

From the Department of Duly Noted
"Cooking is no alternative"

On the other hand…
There's this study

Tax havens
Best places to launch

October 29, 2009

Yumberry
The newest functional fruit for beverages

Look or list
A nationwide guide to happy hours

Cleanseas.com
Sustainability in the sea

Food fight
The diet activists

Sake to 'em
Food and sake pairings

October 28, 2009

Winning wine promotions
Staff picks

Social media campaigns
Five points to remember

Teens and seniors (!)
Big mobile website users

On a related note
Sounds like teen spending

A month's worth of me
Courtesy of the CCD

October 27, 2009

What you need to know about… The Social Security Administration 2010 wage base

No change in the taxable wage base
For the first time in decades

The impact on IRAs
It doesn't change either (and here)

Lots of questions
What it means for HR

More ramifications
Higher taxes down the road, for one thing

The issues
The simplified version

October 26, 2009

You've heard it before, but…
Empowering employees makes for better service

A fond farewell to Gourmet magazine
The first issue: 1941

Harris poll sez
Restaurant intentions still on the wane

Death and property taxes
One of which you can appeal

Can you say "opportunity"?
Diets for the rich and famous

October 23-25, 2009

You've heard it before, but…
Empowering employees makes for better service

A fond farewell to Gourmet magazine
The first issue: 1941

Harris poll sez
Restaurant intentions still on the wane

Death and property taxes
One of which you can appeal

Can you say "opportunity"?
Diets for the rich and famous

October 22, 2009

Retail specialty foods
Still a strong market

Meatless Monday
The pledge

Could this concept work here?
You get what the person before you ordered

Farmers and Facebook
A growing, er, field

Celebrity stalkers, log on here
Gwyneth Paltrow's recipes and food musings

October 21, 2009

Your reputation is online
How to manage it

Holiday spending
Thanksgiving and Christmas (and here)

Microloans
Every little bit helps

Have phone will travel
Apps for the business traveler

First impressions
Making a good one on key job candidates

October 20, 2009

What you need to know about… promotions

Restaurant marketing
An archive (and here)

The lowdown
10 basic tactics for driving sales

Promoting your promotions
How one operator does it

Keep 'em coming
Idea-a-week newsletter

How they run afoul
One perspective

Rewards networks
One possible solution

Funny products and promo ideas
A blog

October 19, 2009

Unemployment
The long view

In case you missed it
The NYTimes magazine's food issue

Cook. Eat. Drink. Live.
The event

Cool site alert
Especially the chef's blog

And another one
Check out the animation

October 16-18, 2009

Business plans
Why they make a difference

On the cheap
Marketing without money

eatmedaily.com
Great foodie blog

For all you cooking-competition fans
The ultimate cheat sheet

Foodies to follow on twitter
And this is the old list

October 15, 2009

Forgotten details
Check your references here

The power of the intranet
Strengthening team ties

Quality and the Culture of Food
From the Hartman Group

Media coverage
Some ideas for getting it

Yelp, etc.
What those reviews really mean

October 14, 2009

"Recession's not over
And we're still cutting back"

Using coupons effectively
A strategy in two parts (and here)

Business on Main
A resource for small businesses

Feeling unproductive?
These tools might help

Streetwalker's alert
The best street food vendors (and say goodbye to a great magazine)

October 13, 2009

What you need to know about... website design

Website Design 101
The basics (and here and here)

Going mobile
A different set of rules

Rules of the road
Website navigation (and here)

Content
Easy rules

Effective website redesign
A white paper (must register)

Don't steal this design
But here are lots of samples (and here)

Website templates
Free and otherwise (and here and here)

October 12, 2009

Enough already
Foodiots and other obsessive-compulsives

Know + Tell
Great food trends info from Details magazine

Value and values
Both are shifting

Self-diagnosed moods and diet
Per the Hartman Group

On a related note
Whole Foods joins the food/mood fray

October 9-11, 2009

Just rewards
Low participation in QSR rewards programs

In-store deli sales
They're down, too

Costs and pricing
An article archive

Got leftovers?
How to donate them

Gluten Free Living
A resource

October 8, 2009

When good food goes bad
What exactly happens

HarvestMark
Traceability is coming

Trouble with the food police
Now they're after everything

Know Your Farmer
A new program from the USDA

News from the Unknown Wine Region Department
The Jura

October 7, 2009

Coming on strong
Tea, the affordable luxury

Video Recipe Channel
Just what it sounds like, times 8,000

Power of the press
The aftermath of articles

The AHT Guide to Hamburger and Cheeseburger Styles
Courtesy of A Hamburger Today

Wisdom and wit
Wit beer

October 6, 2009

What you need to know about… small business loans now

The good news
An uptick in lending

Financial assistance basics
The SBA website (and here)

A buyer's guide
More basics (and here)

Where's the money?
recovery.gov

Taking back control from your bank
Three easy steps

Two essential answers
You need to know this when seeking financing

And then there's alternative financing
Some ideas

The NYT Small Business Archives
Raising money and financing operations

October 5, 2009

Top 10 Trends in Seafood
Per the Food Channel

The Fast Casual Alliance
A new "pattern" for NRA special councils (and here)

Trash takes a trip
What happens on the journey

Venture capital or angel investors
What’s the difference?

On a related note
Relative return expectations

October 2-4, 2009

Twittering at the table
One way of handling it—but has it really come to all this?

Uh, oh
Saffron prices up, way up

The graying of the workforce
Older workers staying in longer, younger ones staying out

Why CPR might be better than R&D
Creativity, passion and reason

Sales are brewing
Why craft beers keep coming on strong

October 1, 2009

localwinevents.com
Finding the wine

Cultural Trend Trek
From the Hartman Group

Business travel
It practically pays for itself

The tipping system
Weigh in, if you wish

Shoe's on the other foot
The psychology of menu pricing from the customer’s perspective

September 30, 2009

A new game
Is it a type of cheese, or a type font?

Worlds of Flavor Spain
A new CIA website

Mind your manners
Business dining etiquette

winezap.com
Comparison shopping for vino

Don't be guilty
10 common startup mistakes

September 29, 2009

What you need to know about… training

Training budgets have decreased for all but QSR
CHART State of the Industry Report

Part of your marketing strategy
A tool for increasing profits

waitertraining.com
Article archives

"ICU"
A simple, basic server training strategy

The NRA Educational Foundation
Resources and more

servsafe.com
Food safety training

CHART the website
Council of Hotel and Restaurant Trainers

September 28, 2009

The Fast Casual Alliance
A new "pattern" for NRA special councils (and here)

Back to the future
Retro food

Take this job and tweet it
Using Twitter to find employees

News from the Unknown Wine Region Department
The Jura

September 25-27, 2009

"Cautious optimism ahead"
New Harris poll

More competition?
From nonprofits, no less

Authenticity
It's the new luxury

The economy may be improving
But customers will likely continue pinching pennies

Monkey brains and pig’s blood cake
How into food are you, really (and here)?

September 24, 2009

Business loan payback practices
They can affect your personal credit reports

Neighbors befriending you and your staff
What do you want?

Fish tales, fat and pyramids
The 10 most important health stories of the decade

What's a poutine?
A form of French fry that's coming on strong

September 23, 2009

What you need to know about… how twitter can work for you

SmorgasChef
News, specials, menu reminders

Naples Tomato
Another example of how it's done

Chef Marco
Note the use of photography

le_sommelier
Reviews, links, advice

Dunkin' Donuts
National, local, personal

Restaurant Grace
Promoting a new restaurant

crispychef
"Beat recipes on twitter"

Rick Bayless
A career worth following

twecipes
Hyper-short recipes

September 22, 2009

Just passing through
An intriguing Asian cooking technique

Simian servers
And you thought your staff was subprimate

Are you ready for the surge?
Replacement hiring

Consumer Credit and Economic Growth
The Technomic view

September 21, 2009

Food Styling 101
Making food look nice

America's Restaurants & Healthcare Reform
The NRA's new site

Some good news, for a change
Small business loans are actually pretty easy to get

A different kind of bling
The meat tenderizing ring

Older workers
They're a fact of life (and here)

September 18-20, 2009

If you have kids as customers
You need this blog

When it comes to your restaurant
There's no comparison

Business travel
Lower-priced hotel ascendant

The struggle
Anatomy of a closing (and here)

September 17, 2009

Beer here!
Eight great pilsners

Wine Library TV
"Changing the wine world"

Rhone blends
The ultimate end-of-summer wine

Food festivals, holidays...
And other promotional opportunities

September 16, 2009

Social media
Some case studies

Top consumer trends
Courtesy of Mintel

And some food trends
Courtesy of the Center for Culinary Development (and here)

Who knew?
16 donut varieties in Italy alone

Biteclub
“Uniting the food and drink culture”

September 15, 2009

What you need to know about… menu engineering, design and layout

Menu Engineering 101
The basics

Of plowhorses and stars
More menu engineering (and here and here)

Menu Design and Layout 101
The basics (and here and here)

Influencing ordering
The psychology of menu design (and here)

Designs that work
Example and makeovers (and here)

Menu Builder
A blog

September 14, 2009

Mark your calendar
The great Oyster Frenzy slurp-off

And also…
Hartman Group webinar on the organic consumer

NPD: Snacking will keep growing
Give you any ideas?

The silver lining of shrinking menus
Per Datassential

Caffeinated soft drinks
What's the deal, what’s on top

September 11-13, 2009

Let this be a lesson to you
Update online menus often—or at least use a "sample menu" proviso

Scooter taxi services
Keeping customers safe (from themselves)

SBA
Via YouTube, no less

List your restaurant on GoodFoodNearYou
Log on and follow email link info@globalfitnessmedia.com with subject line "Restaurants" (nutritional information will be required)

Albarino
An underappreciated white wine variety

September 10, 2009

Nourishedkitchen
"Where eating gets political"

Fish cakes and beans
And other menu specialties for the economy

Cocktailia
Great cocktail recipes and more

Twitter much?
Here's how to track you ROI

On a related note
A wine list designed by tweets

September 9, 2009

It's tomato season
Make Tomato Soup with Parmesan Crisps

The daiquiri
Another classic comeback

Metrics for our times
Buzz vs. bulge of coffee drinks

Minimizing randomness in the dining experience
(Not to mention misspellings in headlines)

Recessionary fallout
Four in five Americans made cuts to their personal spending

September 8, 2009

What you need to know about... writing a blog

Blogging
Why you'd want to and how to get started (here)

VOLT and L2O
Chronicling an opening (and here)

Marla's Restaurant
The guts and glory of running a restaurant

Sola
Promoting specials, seasonal ingredients and more

Rathbun's Restaurants
Uniting three different venues in one blog

Salty's
News and commentary from each unit in a small chain

Eggbeater
Onward and upward, from restaurants to consulting and writing

September 7, 2009

Now here’s a countdown we can get behind
Top 25 Beers

Location, location, location
Like, underwater

Sounds good
The lure of the word on menus

Restaurant Marketing 101
Strategies and Tactics

And the winner is…
Who won the twitter recipe award sponsored by the JBF

September 4-6, 2009

If you are hiring again
Should you rehire former workers?

And on a related note
Don't let turnover leave you shorthanded

chowbaby
Get yourself reviewed

Cheesy
Loans for Parmesan

Upselling 101
The basics

September 3, 2009

Necessary tools
Smartphone apps

The $64,000 question
Are you making enough profit to grow?

Times are tough
And so are you

Must-read for all things food
thefoodsection

fatsecret.com
A new diet site

September 2, 2009

Save the date
Important small business conference

And another
Cheese school

Blog a la Francaise
La Tartine Gourmande

Cooler weather's coming
Learn how to make a Fifty-Fifty

"Cautiously optimistic"
That’s what F&B guys are

September 1, 2009

What you need to know about… Generation Z

"They'll need a miracle to survive"
A definition of Gen Z (and here and here)

"Young, wired, smart and sassy"
An overview

A survey of attitudes
From Pew Research Center

generationzpedia
A resource

One of the challenges
"A generation of little adults"

Generation Next
The series

A strong work ethic
Among other things

Speak Up, Be Heard
The USA Today article archive

Generational connectedness
Harnessing it is key

August 31, 2009

How to make a DiFara's pizza
Sorta kinda

Hey Cupcake
A success story

Y Combinator
Seeding ideas to startups

Natural vs. organic
Resolving confusion

Restructuring?
Cut fat, not muscle

Wondering about gluten?
Check out this free 15-minute Hartman Group webinar

August 28-30, 2009

Why McDonald’s won the recession
(And note the subtext that it’s over)

Bugs, tough meat and more
Restaurant horror stories

California restaurant jobs
List and be listed

Roundtable for Food Professionals
Mentoring and networking opportunities

Fat not fuel
A resource for the biodiesel-curious

August 27, 2009

Mistakes
Don't make these on Twitter

Another reason not to be rude on the job
It's catching

Health in more ways than one
Owing money may make you fat

Making restaurants more kid-friendly
Parents have obligations, too

Virtually local
Fresh produce on the web (and here and here)

August 26, 2009

Arcane coffees of the world
And you thought you were cool with Jamaican Blue Mountain

Point and click branding
The logo vs. brand debate continues

Like a ROC for restaurant workers
Restaurant Opportunities Centers United

How's your hiring?
Employment survey

More good news
The stimulus package seems to be helping small business

Which one is best…
Picking the right ad strategy

August 25, 2009

What you need to know about… Online marketing

Internet marketing 101
All the bits and pieces (and here)

Marketingrestaurantonline.com
A valuable resource

A starting point
Website and email

Using your website to advertise
Some ideas

On a related note
Why you should put your menu online

Online ordering
How to establish a system

Restaurants using Twitter
A bunch of examples

Be careful what you wish for
What can go wrong

Online reviews
Where customers go

August 24, 2009

Don't go there
The "dark side" of social media

The comfort generation
All of them

The REAL pie chart
Accuracy is a delicious thing

"Personal responsibility is missing from the debate"
Weighing in on health-care reform

Encourage online reviews
They drive business

Perspective on the economy
Spirits sag

August 21-23, 2009

Honk if you're starting a food truck
And here's how to start one

Menus
Advice, templates and more

You only have time to read one food magazine every month
Which one do you get?

Hot stuff
The world of chili peppers (and here and here)

Messy Vegetarian
A treasure trove of meatless recipes

August 20, 2009

Websites 101
Slow down, back up, re-focus

More uses for networks
Bring a dream to life

Ice cream
The holy grail of food science

On a related note
Emulsifiers, gelifiers and other stuff for the molecular set

Baby boom migration
Get ready for it

August 19, 2009

Block that revolving credit
It could be an indicator of failure

The real ranch
Dressing, that is

Sneaking time for yourself
Even during a conference

Getting juiced
Juice drinks for happy hour

What’s your fantasy?
Fantasy food businesses

August 18, 2009

Facebook pages that work

Comments, views and great branding
Birchwood Kitchen

Fuego and Hotel Maya
A hybrid vehicle for a restaurant in a hotel

Cult favorite: Florent
Even a restaurant that’s closed can have friends

Mekong
A treasure trove of enticing food photos

Let’s party!
Keeping track of events at Koi

News, specials, and other features
Reata Restaurant

Music listings and more
Rathskeller Restaurant

August 17, 2009

Diary of a sandwich
The hoagie page

Great blog
Ideas in Food

Small business, winning big
Five strategies

Back-to-school time
The Sun-Times’ annual Chicago-area cooking school-guide

Pricing
Minding your nines and zeros

August 14-16, 2009

The power of angels
The right way to handle “angel” investors

The organic debate
So what if it’s not more nutritious?

The wine Down Under
Fixing the Australian wine industry

A new kind of economic index
Hot waitress, cool economy

All about cookbooks
From Publishers Weekly

And on a related note
Two “literary” food pieces, including a parody of Zagat (and here)

August 13, 2009

Restaurant Finance Monitor
A great resource for multi-unit operators

Now, children
The food industry and its role in educating consumers

Cool Site Alert
Comprehensive, well-designed and tons of great ideas to steal

Handwritten thank-you notes to customers
Low-tech, but effective

Getting personal
Using browser data to micro-target

August 12, 2009

Small-business credit cards
How to pick ‘em

More “good” recession news
Employers can cherry-pick for talent

Expenditures on food declining
As a percentage of total spending, that is

The search ends here
wine-searcher.com

Those nagging fashion questions
What to wear to a conference

August 11, 2009

What you need to know about... food safety reform

Additional FDA oversight
The House passes the bill (and here and here)

Reaction shot
And the grocery industry cheers

Commodities guidance
For tomatoes, melons and leafy greens (and here)

Food Safety Enhancement Act, H.R. 2749
The bill (and here)

“Pleased with the legislation's focus”
The NRA’s perspective

Getting involved
Make Our Food Safe

Ongoing progress report
The government’s new website

August 10, 2009

Food safety the easy way
3 simple, basic principles

Occasion-Based Marketing
A Hartman Group POV (must provide email address)

Are you guilty?
Four common website mistakes

Eating and drinking
On seven continents, no less

August 7-9, 2009

Are you borrowing too much?
Here’s how to tell

Lobster
Their bad news is your good news

Oh, yum
S’more Cookie Bars

The big connection
Healthy eating, healthy aging

Food Democracy
A manifesto for healthy living

August 6, 2009

Sardine pate, devilled eggs and more
Wallet-friendly bar food (and here and here)

This recession
Baby boomers are speeding up the slowdown

WOM
How to increase word-of-mouth

Be careful what nutrition claims you make
What happened at Applebee’s

What it takes to get a loan
Luck, for one thing

August 5, 2009

Vegetarian resources
From one of the country’s most respected vegetarian restaurants

Twitter, the whole story
Marketing small businesses

Hungrygirl
Taking on the FDA on nutrition labels

Got a drive-thru?
The 10 most dangerous foods to eat while driving

Questions for our times
MSG and umami

August 4, 2009

What you need to know about… health care reform

Status report
Health care reform 2009: Tracking the debate (and here)

America’s Affordable Health Choices Act of 2009
What it means

“Drastic changes”
Some of the issues (and here)

A heavy burden
Small business’ share

“Make health insurance more accessible”
The NRA’s position

What happens in Hawaii
A case study

The “fat tax”
A possible panacea

Why that tax might be justified
Obesity represents 9% of h-c costs

August 3, 2009

When happiness is a curse
Managing Gen X/Y

A new school of fish
Alaska Seafood U.

Souvlaki for the Soul
An archive of Greek recipes

It’s summer
Make peach crème caramel in a jar

More on the bad-news front
VC spending is down

July 31-August 2, 2009

Cash cows

Which NYC menu items make the most $$$

And now for some “good” news
Startup failure is not recession-dependent

Just a few words
Twitter tips from street food vendors

Co-branding
The pros and cons

What chefs eat
When they’re not at work

July 30, 2009

Aw, shucks!
A writer’s year on an oyster farm

Date night
What sells

Check here often
Wine of the Week

Travel much?
Check out these favored eats

Word games
With restaurant names

July 29, 2009

Interactive Food and Beverage Marketing
Marketing to kids in the digital age

From the “If That Don’t Beat All” Department
Ward III’s Ten Commandments

Instructional cooking videos
Some from well-known chefs

26,000 menus
A rich database from the New York Public Library

3 Buck Bites
Submit to this “cheap eats” site

July 28, 2009

What you need to know about... federal menu-labeling rules

Counting calories
The overview (and here)

Why it matters
The consumer perspective

“The whole enchilada”
Why it may not be enough

The price of calories
Policy and reality

Uniformity
The NRA’s call

Many chains are for it
In a different form

Ahead of the curve
What happens in California… (and here)

July 27, 2009

Locavore Network
An online resource

And on a related note
The Center for Urban Education about Sustainable Agriculture

Where the brews are
Beer 2.0

cookstr.com
New recipe site

Take two Croissan’wiches…
Fancy Fast Food

July 24-26, 2009

It’s about time
Blogger ethics called into question

Good news
Grub Street going national

March of the celiac sufferers
Datassential’s new newsletter

Food for thought
And openings

Here’s the beef
Prime beef

July 23, 2009

New wine website
vinobite.com

Buh-bye, wretched excess
Frugal is what’s cool now

And on a related note
Even the rich are following along

Employment and the restaurant outlook
News from Technomic

Information you need, stat
A guide to raising money (and here and here and here)

July 22, 2009

Cleaning the curtains…
At The Four Seasons

The Smoking Gun
Chefs’ favorite new gadget

Beastie feastie
The Daily Beast gets a food section

Have cleaver, will cook
Unleash your inner butcher

July 21, 2009

What you need to know about... the minimum wage increase

Get ready
It’s coming July 24

The government mandate
Minimum wages (and here and here)

How will it play in Peoria
A state-by-state reckoning (and here)

Big squeeze
The effect on fast food

The minimum wage hike
Winners and losers

“More harm than good”
The NRA’s perspective

Possible benefits
Effects on low-wage workers and teenage labor force (and here)

July 20, 2009

An exercise in bargain wines
Courtesy of Kevin Zraly (and here and here)

Part-timers need apply
New flex-time B.A. programs at Kendall College

Getting started on Twitter
The video

Recessionary impact
Small-business nightmare

Coming up with a restaurant name
Asking for help online

Banning patrons’ food photos
Yay or nay

July 17-19, 2009

An heirloom experience
Saving old vegetables

Hot dogs, pancakes and… lobster?
Why lobster is so cheap (and a related story here)

The big fall
The Australian wine market

A bone to pick
Do some good with leftovers

NYC Restaurant Industry Roundtable
A resource

On a related note…
What happens if employees work sick

July 16, 2009

Leave it to Gael Greene
The Secret (Ahem) Lives of Chefs

And on a related note…
Her Web site

Jacques Torres
A chocolate-empire builder

“Crazy and fun”
The micro-distillery business

July 15, 2009

Restaurants and Twitter
The Boston experience

fullcircle.com
Evan Goldstein’s wine Web site

Neat video
Abalone farming on the Big Island

Working with family members
Overcoming the odds

The ROI of Online Training
Free download (must register)

Save a business
Shop local campaigns

July 14, 2009

What you need to know about…. everything

Pitching to investors
12 things to avoid

Unusual and creative restaurants
Could one of these 10 concepts be in your future?

Your energy level
11 ways to boost it

Kids and Twitter
5 misperceptions

Small business loans
7 ways to get one

Raising your profile in the community
8 ideas

Avoiding an audit
5 mistakes to not make

Frequent flyer miles
10 tips for using them wisely

Breaking the habit
5 ways to get customers to alter their purchasing routines

For entrepreneurs
A dozen don’ts

July 13, 2009

Waiting on friends
The challenges

Save the date: Aug. 6-9
SF Chefs. Food. Wine

Spin the web and other techniques
Encouraging innovation

It’s not easy being light
Light items on menus

Random acts of generosity
Marketing the Hyatt way

New website
Food Channel for pros

July 10-12, 2009

Tell us something we don’t know
The wealthiest are the most positive about a turnaround

On the other hand…
For the rest of us, spending habits may be permanently altered

Drink up
Cocktail recipes and techniques (and here)

Remarkable Service
A new training resource from CIA

Menus and more menus
With templates!

July 9, 2009

Avoiding bad bottles
Wine importers you can trust

What to do with a geoduck
Is that a giant clam or are you just happy to see me?

The recession
It can be hard on friendships too

Strawberries and garlic scapes
A greenmarket tour with Savoy’s Peter Hoffman

Down on the farm
A new vacation paradigm

July 8, 2009

Great site alert
Let’s call a spade, a spade

King Cocktail
Dale DeGroff’s website

“Pop Culture Travel Guide”
Recession Restaurants

Menu manipulation
We call it “engineering”

Don’t end up buried
Salon.com’s “brand graveyard”

July 7, 2009

What you need to know about… getting buzz when you’ve got no budget

Why bother?
Let us count the reasons

Ten tools
For free or low-cost publicity

All about apps
iPhone users make (some of) the best customers (and here and here)

Finding out what people are searching for
Use this site to perform SEO on your own site (and here )

PR
For DIYers (and here and here)

From flyers to stunts
Guerilla tactics (and here and here)

The Restaurant Section
A new low-cost service

And on a related note
Regulars: your best source of positive word-of-mouth

July 6, 2009

Restaurant and bar design
Some very cool stuff (and here)

Looking for a local craft distiller?
Look no further

Time to exercise caution
If you’re using personal credit cards for business purchases

Served
Dispatches from the front-of-the-house

Oh, yum
Hazelnuts, truffle honey and Seville oranges

July 3-5, 2009

Flexi-whatians?
Flexitarians—they cut back on meat, bubba

And on that note…
vegdining.com: A vegetarian resource

Oh, yum
Making Danish

Recycling and so on
How to be green

Great freebie
Sign up for online ordering services, get a Web site

July 2, 2009

Healthy living
New global survey results

Older and wiser
Entrepreneurial seniors

Eating Asia
If this doesn’t inspire a field trip, check your pulse

Seek and ye shall find
For tweets, websites, blogs and other internet-based topics

Cutting pay, rather than jobs
Why it may not be such a good idea

July 1, 2009

Burgerville
Fast and sustainable

You may be small
But you still need an employment manual

The thing about layoffs
Cut once, cut deep

Men vs. women
Do they cook differently?

Consider this when you write your next menu
Most-hated food words

June 30, 2009

What you need to know about…. “Card Check”

The Employee Free Choice Act
Basics and background

The bill
A summary

The latest news
And here and here

Compromise solutions
Why the Washington Post doesn’t think it would work

EFCA Tool Kit
Public policy brief from the NRA (and here)

Three big issues
The U.S. Chamber of Commerce perspective

Supporting a private ballot
The National Retail Federation

Additional considerations
And how to address them

More tools
Coalition for a Democratic Workplace

June 29, 2009

Should you tweet?
10 ways to decide (and here)

And on a related note…
All that jargon and protocol explained (and here and here )

Why smaller may be better
With financing

Why smaller may be better
With portable computers

Big and bold, with a purpose
Marketing lessons from EPCOT

June 26-28, 2009

Unemployment
What the stats mean

Social networking
The survey

Death of the slice
A call and response

Trends in ice cream, coffeehouses and alcohol
Courtesy of Mintel (also, functional food )

Find out what TripAdvisor users are saying about you
Automatic review notification tool

June 25, 2009

SOS
Join the Great American Dine Out

Lasting effects of the recession
Consumer habits may change for good

Executives and managers
Let the hiring begin

Teens and malls
They don’t just hang out; they eat there too

Chill out
The importance of ice

June 24, 2009

Wine pairings
Look for “texture” as well as flavor

Hey, big spenders
Here’s where to find them

More good news
Layoffs slowing, steadily

Deep in the heart of Texas
A new blog about missing the Lone Star state

To presalt meat or not to presalt meat
Now, that’s a good question

June 23, 2009

What you need to know about... Pricing in a down economy

Up, down, all around
How to price in a recession

Want to up the check?
Ditch the dollar sign (and here)

The trouble with discounting
For one thing, why were prices so high before?

An anthology of HBR articles on pricing
For 22 bucks, this one’s worth its weight in gold

Restaurant pricing
Not as simple as it used to be

How to fix it
If you’re doing it wrong

Who knew?
There’s a Professional Pricing Society

June 22, 2009

Pop go the shops
The popularity of pop-up

Hamming it up
Courtesy of Harold McGee

Bon Appetit Management
Local on a grand scale

The out-of-towners
Immigration enforcement shifts to employers

The nose knows
Aroma infusions

June 19-21, 2009

Top 10 Top 10s
This’ll keep you busy for a while

Real women do drink beer
New beer styles appeal to the ladies

SEO 101
Search engine marketing

For a donut?
Why the chicken crosses the road

From the Department of Now You’ve Heard Everything
Toilet-themed restaurant chain

Going psycho
Psychographics, not demographics

June 18, 2009

Deeper or wide
Treat your business like a buffet

In this green vs. green fight
The sustainable kind wins

The “downturnaround”
Is it at hand, or not?

Warning
Eating at these chains could be bad for your health

More on the farm front
Could farmers be the new star chefs?

DIY spice blends
Make some serious heat

June 17, 2009

The service deficit
The Zagats weigh in

When it comes to loans
Smaller may be better (and here)

Gluten-Free Eating 101
Additional download available

Marketing to Today’s Moms
The Hartman Group perspective

Smoking allowed
Smoky cocktails

June 16, 2009

What you need to know about…the state of restaurant stocks

The restaurant industry
An investment outlook

Whet your appetite
These stocks are performing well (and here and here)

Investing in restaurant stocks
What to look for (and here)

Recession resistant
Which ones qualify

Food and beverage stocks
Some best bets (and here)

Bounce-back wonders
The rebound

“Hungry” stocks
A few to watch

Buyer beware
A few cautionary notes (and here)

June 15, 2009

Food safety and other points of confusion
New report from IFICF shows all

How to acquire a company for free
Courtesy of Chuck E. Cheese founder Nolan Bushnell

Chewing the Fat
An interview with Stanley Lobel of Lobel’s Prime Meats

A hot sauce with passionate followers
Sriracha

Cocktail attire
The garnish makes the drink

June 12-14, 2009

Rollin’
More street trucks on the move

Social media for restaurants
Why aren’t you doing it yet?

The chef apprentice
Diary of an intern at a famous California restaurant

Little luxuries
They still count… but less than value

Concerned about the big picture of food safety?
New website tracks the government’s efforts

June 10-11, 2009

Norman Brinker, 1931-2009

Salad bar inventor, CEO mentor, cancer activist
Different obits, different perspectives (and here, here and here)

Management style
Lessons in leadership

A service orientation
Adding value by listening to customers (and here)

Having fun at work
An interview from 2003

Losing a legend
Share memories (and here and here)

June 9, 2009

What you need to know about… travel and tourism predictions

Vacation plans
Down but not out

“Remarkably stable”
The U.S. Travel Association’s perspective

2009/2010
More projections

Inbound and outbound
More stats from USTA (and here and here)

The older the better
Not surprisingly, seniors will be the biggest travel group

“Worse before it gets better”
Top travel trends

Summer of cutbacks
Ticket prices and more

June 8, 2009

More value from the “left” side of the menu
So says Technomic

The state of industry training
New, free report available from CHART

Should food cost more?
This blogger thinks so

Thinking green
The Green Foodservice Alliance

Restaurant Informer
A resource by way of Georgia

June 5-7, 2009

Cocktails for men, and women
Esquire’s drinks database

New recipe supersite
Search more than 200 other sites

Of fine-dining, pasta and portion sizes
New research from Mintel

Beard Bites
A new subscription newsletter from the Beard House

Marketing know-how
Using market research in a recession

June 4, 2009

Organic hotspots
A region-by-region accounting

Now, this is something to raise a glass to
Best Bars in America

Watching out for “greenwash”
When “green” is just a hyperbole

For San Francisco street food
Follow this

From chocolate to ham
Inside the mind of a tastemaker

June 3, 2009

Gone but not forgotten
Reviving cocktails of the past

Soda and refills
The real costs

Team-building
Versus hiring new employees

Tis the season
A blog about cooking seasonally

The accelerator
Support for your startup

June 2, 2009

What you need to know about… winning formulas, and who’s got 'em

What is the "winning formula"?
Technomic’s view

Boston Market
More lives than a cat, with new products and services (and here and here)

Sonoma Chicken Coop
A distinctive new menu and lots of franchising deals (and here and here)

A&W
Retro chic, and a hot new prototype, 90 years later (and here and here)

Buffalo Wild Wings
Growing sales and honors a-plenty (and here and here)

Panera
Always and ever on top of the trends, including health and wellness (and here and here)

Chipotle
Hotter than ever… and increasingly eco-conscious (and here and here )

Notice any patterns?
In a phrase: fast casual

June 1, 2009

Satisfaction
What more fine-dining customers are feeling

How to save $$$
Buy used equipment (and here)

Culinarytrends.net
Inspiration for executive chefs

Dealing with stress
Not that you have any, of course

Can Twitter work for you?
How about a 15% increase in sales on a promo

May 29-31, 2009

Cuppa Joe
More evidence coffee may be good for you

Artisan Sweets and Not Without Salt
Two worthwhile food blogs [and here]

How to make WOM work
Because it doesn’t always

The meaning of value
A blogger’s “five cents”

The good news (at least as far as patrons are concerned)
Top 10 Reasons to Love the Recession

May 28, 2009

“Ad-ology”
Spend now, retain customers for later

Side Dish
The trend newsletter

Go soak it
Why brining works

Lay off or underemployed?
Twitter your way to a new job

Laid off or underemployed, Part II
A job resource

May 27, 2009

Orange Julius, doner kebab, et al
The idea behind favorite mall foods

Get Fresh!
An archive or catering newsletters

A recessionary hangover
Nielsen’s news on the beverage alcohol industry

Sustainable seafood resource
The EDF Seafood Selector

But unsustainable berries
Acai

May 26, 2009

What you need to know about... the upside of unemployment

Nowhere but up
The latest unemployment stats

The other side
Lots of jobs lost, but lots of hires too, especially in restaurants

The hiring pipeline
Smart companies are always looking for talent

Lots of candidates
More people are looking for foodservice jobs

Hiring? Get ready for the avalanche
How to manage the recession-driven onslaught of applications

May 25, 2009

A region to love
The wines of Piedmont

We’ve hit bottom
At least according to ECB prexy (must register)

Hiring practices
It’s important to have a strategy

Casual chains posting gains
The Technomic perspective

Got back taxes?
Here’s why you should pay them now

May 22-24, 2009

The food politics backlash
It starts with Alice Waters

Listen Up
The secret ingredient to excellent service

There’s that perception thing again
Healthy items on the menu allow customers to order the fries

Cost-cutting strategies
Why reducing hours won’t work

Cool ideas for wine
A roundup

May 21, 2009

In the company of beer
Brew-based cocktails

Great ideas
And how to tell if they’re for real

Best in value
Courtesy of MenuTrends DIRECT

New market research strategy
Track the “buzz”

And on a related note…
Marketing in a down economy

More from the Department of What Not to Do
Raising prices for the wrong reason

May 20, 2009

DIY email
Free templates and how-to guide (must register)

The mind of the worker
And the effects of the recession on same

New ways with frozen desserts
Espresso Granita

The right way to do things
Art of the e-newsletter

And the wrong way
Takeout packaging

May 19, 2009

What you need to know about… investment dollars now

The good news
Capitalists still seek ventures, SB getting back on track (and here), safety in small banks

Specialist lenders
A good source of credit

More small-biz capital
Where to find it (and here and here)

More starting points
The National Venture Capital Association, Go4Funding and more

How we got cash
Six success stories

Multiple investors
A tried-and-true restaurant strategy

Other old-fashioned sources
Barter; customer financing; credit unions; family and friends

And while you’re at it
Chuck the business plan, and develop a 30-second pitch (purchase required)

May 18, 2009

Survey says…
Executive chef salaries were early victims of the recession

Help with catering
The roadshow

Do you do BYOB?
Check out this listing site (and note the state-by-state regulations link)

Brainstorming Sessions
How to lead better ones

By definition
Social media metrics

What does your green mean?
Recycling? Turning off the lights? Chicago restaurateurs answer [and here, here, here, here, and here].

May 15-17, 2009

Repurpose your website copy
10 tips

And while you’re at it
Six wbsite changes to make now

Consider the artichoke
And all that can be done with it

Imbibes and bartenders of Beantown
A blog

Twitter 101, Session 2
The top, or bottom, line

May 14, 2009

Status tiers in loyalty counts
Because “regular” is relative

And now for an uncomfortable topic
Tipping

Special Macroeconomic Outlook
The Technomic Viewpoint

Hidden charges
The great charging-for-bread debate

New mixology video series
TheFood Channel’s Dennis Pitchford

May 13, 2009

Trendy terms
Forbes’ list of the best—a worst—words of the year

When life hands you burned onions
Use them as a condiment

Technowhatical?
Technoemotional: A new food trend emergent

New frontiers in fish-farming
Deep ocean aquaculture

When the worst happens
Negotiating a noncompete

How to spend your summer
Workshops and other events

May 12, 2009

What you need to know about… signs of a rebound

Restaurant stocks
Some good news

The merge surge
It could spell r-e-b-o-u-n-d

Organic sales
Still holding strong

New hires
Another one of the bright spots

This is not a Depression
It may not even be as bad as the 1981 recession

Recession proof
Fast food segment stays strong

Americans still eating out
Nearly half of them, in fact, at the same rate or more than a year ago

May 11, 2009

Great site alert
Information, with attitude and panache

The theory of evolution
Was it cooking that separated us from the apes?

Sales opportunities
Now available in your grocer’s freezer

Hidden charges
Don’t do it!

Yes, it was a very good year for wine
But what does that mean?

May 8-10, 2009

Behind the scenes
How Smith & Wollensky does prime rib

Street Food, Comfort Food
The 2009 Worlds of Flavor conference

And if you missed last year’s conference
Here’s video highlights

Support your employees’ brands
And they’ll support yours

Unfreezing hiring
Get ready now

May 7, 2009

Tapas, paella and more
Spanish recipes

Fishing online
The Portland Fish Exchange goes electronic

Serving seniors
Just don’t let those boomers know you mean them

Social media is great…
If you don’t get too wrapped up in it

Summer can’t come soon enough
And with it a glass of rose

Prozac’s not one of them
Ten tips for finding happiness in stressful times

May 6, 2009

Foodie hit list
What’s in, what’s out

Lessons in crisis management
From the Domino’s YouTube fiasco

Tough times
Bring savvy purchasing strategies

Marketing sustainability
Five tips from the Hartman Group

No shows
Should you charge a fee?

South Africa
Gaining a great reputation for grapes

May 5, 2009

What you need to know about…. what’s recession-proof

Recession proofing your restaurant
Seven great ideas

Driving sales
The recession-proof marketing plan

Up markets
Military centers, college towns, healthcare meccas and more

Food and drink
The word from Mintel

Death and marriage
Businesses with staying power (and here)

Ever think of being a tax accountant
Recession-proof jobs (and here)

Pate and spaghetti and meatballs
An anti-recession bar menu

May 4, 2009

Seasonal Beer Throughout the Year
Direct from the breweries

Love to be hated
Your fans will come to your defense

And speaking of which
Stay on top of that Twitter

When it comes to email
It’s best to sell yourself short

Great debate
Ban cell phones in restaurants?

May 1-3, 2009

Breathe deeply now
Stress management for management types

From the department of It Had to Happen
Moonshine

Etiquette for the World Traveler
How to behave properly, from Argentina to the United Kingdom

Coffee talk
You could be their office

Where the growth is
Note #3

April 30, 2009

Signs of the times
Reduce benefits, save cash

Why older is better
They’ve got more $$$

Have a sandwich
Lots of recipes

A schedule we can stand by
Cocktail of the week

And on that note…
Classic cocktails through the ages

April 29, 2009

All about Energy Star
An appliance-shopping resource

Before and after
Renovate your recipes here

A novel source of funds
Outsourcing the funding decision

Trends in management
The lowdown on nine recent ones

Food & Beverage Underground
A professional Web site

April 28, 2009

What you need to know about… Swine Flu

The bottom line
There is no evidence you can get infected from eating pork

USDA food safety tips
Follow the basic rules

Swine flu
The FAQs [and here]

Planning for a Human Flu Pandemic
An IFDA preparedness resource

U.S. pork is safe
Statement from the National Pork Producers Council

Key facts and more
The CDC’s perspective [and here and here]

April 27, 2009

Frugal gourmets
Cost-cutting tips from James Beard chefs

Foodista
“The cooking encyclopedia everyone can edit”

Online reservations
At least one critic hates ‘em

You can always try, though
Why authentic food doesn’t really travel

April 24-26, 2009

Creative ways to cash out
You can sell your business, even now

Seasonal pleasures
The lure of the smelt

Service more important than food?
A blogger’s rant

Under $15, retail
Wines that overdeliver for the price

How to deal with stress
Yours, and your employees’

April 23, 2009

Can this business work?
Franchising a wine bar

The chefs of Red Lobster
They work in the kitchen, they cook seafood, and now they blog

Menu report
The future of chicken wings

The recipe
House-cured corned beef

Rookie managers
And the hiring mistakes they make

April 22, 2009

Banh mi, pho, bun….
A Vietnamese food blog

The next “it” ingredient
First it was pea shoots, now fava bean leaves

The impossible, accomplished
Wine pairings for Chinese food

Thorny issue
Getting children to eat their veggies

Mind-mapping
Find ways around your fears

April 21, 2009

NRA Restaurant Industry Operations Report
Fill out the survey, get a free copy of the report

Test tube meat and more
The Science of our Food, a special report

The greening of the restaurant business
Check out these posts

Mixmaster
The Atlantic’s beverage alcohol archive

Now more than ever
The importance of effective PR

Great Site Alert
Classy, informative and blog-equipped

April 20, 2009

One, two, three…
How to conduct an email series

Superior service
Lessons from a fro-yo shop

It’s a dirty job…
But someone’s got to clean the leeks

From the flavor front
Synthetic flavors get real

Club Med
The Mediterranean Foods Alliance

April 17-19, 2009

Fats and oil
Fast facts about same

What to do with leftover cheese
Make fromage forte!

Sweets and treats a specialty
Recipes from Dorie Greenspan

15 Foods that Cure
From skin saver to blood sugar stabilizer

In the pink
How rose is made

April 16, 2009

Cabbage’s leap to immortality
Sauerkraut fermentation

Bulghur, vospov abour and more
Adventures in Armenian Cooking

Who knew?
States have official foods too

Sushi stardom
Chef Nobu Matsuhisa

And if it comes to that
How to negotiate a severance package

April 15, 2009

Rambling Spoon
Traveling the world by mouth

What really happens when you microwave
The word from Harold McGee

Just so you know
Food in outer space

Ninth floor, gentlemen’s shoes and cocktails
Coaxing men to hang out in stores

Sign of the seasons
Rhubarb

April 14, 2009

Bottoms up!
Try the “Mix Me a Random Drink” function

Tracking state legislative actions
Session updates, snapshots, legislature links and more

Foodoro
A source for hard-to-find specialty foods

Recipes from famous folks
New site to search by chef or author, recipe name and/or ingredient

Small is good
The pros of planning startups in smaller cities

What’s the standard tip on a drink?
Diners debate

April 13, 2009

Free webinar
Building a restaurant bran in today’s economy

Creating a Business Plan
It’ll be 10 bucks well spent

Oops!
What to do about an email mistake

Martiniart.com
“Your one-stop source for everything martini”

April 10-12, 2009

High-alcohol wines
A matter of taste

Taco Bell does a solid for staying in school
Foundation for Teens

Easy does it
Slow cooking an egg

Words to the wise
How to select a web developer

Field trip!
The food markets of Paris

April 9, 2009

Recipe of the moment
Miso glazed fish

The meaning of green
Lessons from retail labeling practices

Cool site alert
Ritual Roasters: Clean, compelling, beautiful

Culatello
“Ecstasy in the key of pig”

Cognac, Cointreau and lemon juice
The perfect Sidecar

April 8, 2009

The Cheese Course
An archive of information on artisanal and specialty cheeses

New wine site
Bringing the fun side of wine front and center

You’ve heard of “family-friendly”
How about an early baby seating?

How not to get the business
Don’t be guilty of any of these mistakes

Building the online brand
The words you use are as important as logo and graphics

April 7, 2009

Long-term effects
The recession may actually “rewire” spending patterns

A new way to search for restaurant news
DIY news update

The Top Five Innovation Killers
#1: An intolerance of failure.

Betting on Nevada
The state is very VC- and IPO-friendly

Blog much?
Here’s a resource for you (and here)

April 6, 2009

The greening of fast food
Greenopia’s take

Search by name
Drink recipes, A-Z

The “terroir” of bourbon
What makes Kentucky so special

Oyster Shucking 101
The video

Budget “Barolo”
More on Greek wine

April 3-5, 2009

Seafood Choices Alliance, Fair Catch and more
Meet SeaWeb

Telling time
Mentioning a time of day in ads is a potential turn-on for consumers

Free newsletter from the Beard House
Sign up here

Now more than ever
Measure your marketing results

Don’t be “rate-jacked”
Study your credit-card agreements

April 2, 2009

Barware collectors take note
This blog’s for you

The $60,000 question—literally
Should the CEO prune the paycheck?

Free white paper
“Engaging with the new elearning”

Attention, Costco shoppers
Bargain-basement wine in Aisle 6

The focus group is dead
Read on to see what’s replacing it

April 1, 2009

Variations on fish pie
The best thing since shepherd’s pie (and here, here and here)

Any of this sound familiar?
Belt-tightening in laughland, courtesy of The New Yorker

Frog’s legs
Due for a comeback? (and here)

Monkey bread, sweet or savory
Funny name, great new menu idea (and here)

You must be nuts
The Hazelnut Council’s website

March 31, 2009

Microloans, internet and more
Your can still get funding

Online reservations services
The basics

No time for discounting
Study: It could damage your brand

Daily food news
Get free emails courtesy of this new site

The Good Guide
Ratings of CPGs for safety, health and greenness

All about burgers
Burger Business—“Menu and Marketing News with Plenty of Napkins”

March 30, 2009

Defining the competition
It’s at the heart of any marketing strategy

Coriander Prawns and Green Tea
A video recipe

An interesting trick for wine flavor
Knives and pennies

Who was General Tso?
And other mysteries of Chinese restaurants in the U.S.

March 27-29, 2009

Tried and True Recipes
From a caterer’s kitchen

New tea in town
How to make mate

History of cheddar
The most famous cheese in the world

Burning questions
Cork or screw cap?

Just a click away
Reputable sites for nutrition info

March 26, 2009

Kitchen gardeners
Sources for specialty seeds (and here, here and here)

Oh, yum
Chocolate Whiskey Cake

Rare cookbooks, patience a virtue
Digitized versions available for (slow) download

Beyond tacos and tortillas
A recipe for frybread

Moscow Mule
A refreshing new-old drink to try

March 25, 2009

Next on the french fry parade
Poutine, garlic cheese fries and yucca fries [and here and here]

And don’t forget the tofu frites
One more variation

A word or two about oranges
Sweet oranges and their hybrids

Flour types
A confusing topic, simplified

Getchyer news here
Industry news, market analysis, chain profiles and more

March 24, 2009

Cheap shout-outs
Inexpensive ways to motivate employees

Social Media 101
Navigating the new reality

Improving profits, one table at a time
Partnership with restaurants.com

Free website builder for restaurants
Let’sEat.at

Warm weather’s coming
Think about rum

Another reason to get enough sleep
Lack of it could raise your risk for diabetes

March 23, 2009

Super fruit
All about highbush blueberries

The conversation is shifting
Social site vs. Google search

Spirited blog
Musings from mixologists Camper English

Now more than ever
Customer experience = consumer loyalty

Do try this in-house
Making pita bread

March 20-22, 2009

The secret behind great entrepreneurs
Find out

Cheese It!
Recipes and information from Wisconsin Milk Marketing Board

Try this on your next brunch menu
Deep fried poached eggs with spinach and Serrano

A new kind of poultry
Squab

Culinary trivia
Courtesy of Eddybles

March 19, 2009

They live among us!
Genetically modified fruits and vegetables

Managing trade costs
Technomic’s perspective

Calling all molecular gastronomists
Grant Achatz’s twitter

2009
Year of the Beer

March 18, 2009

Small-business tax advice
You're being watched, so watch out

Mmmmm…. donuts
A peek behind the scenes at a Boston institution

From the Department of Underappreciated Wine
Torrontes

Heard of aged black garlic?
You will soon (and here and here)

We’re calling Korean bibimbop the next paella
Here’s how to make it (and here)

March 17, 2009

Ideas in food
Chefs blog about their cool culinary experiments

Don’t let your servers commit age-ism
SFC’s Michael Bauer on dissing younger diners

Go low
Lighter proof cocktails

Now’s the time to keep marketing
Here’s why

And the time to focus on staff morale
Motivating employees in a down economy

If you’re being blogged about
You’ll want to read this article

March 16, 2009

"Alta expression"
California Tempranillo

Pho spoken here
A site for Vietnamese food fiends

Block that metaphor
Food jargon watch list

What’s the "drink of the week" in New York?
Check out this website

A Good Nose
“The Future of Food and Fine Wine”

March 13-15, 2009 Why buy local?
It may help grow your business

If you’re wondering about Willamette Valley wines
Here’s a place to start

Wow that’s sharp
Japanese knives

Spring is coming
Make asparagus soup

Chili Martini, Palsy Walsy and more
Assorted interesting drinks

March 12, 2009

Food and nutrition labeling
A brief history

It sounds counterintuitive but…
Consumers are willing to pay more for “value”

Day of the week marketing
When it comes to email, the day you send it matters

Can you say “mini desserts”?
Cheesecake pops (and here, here and here)

Food history research tips
Where to get started, where to go from there

March 11, 2009

Acidic seasonings
The importance of lemon, vinegar and the rest

Gen Y employees
What’s good for them is good for all employees

Beer definitions
Besides “good,” that is

Cleaning cutting boards
From Cook’s Illustrated (registration required)

Be a joiner
Twitter Group: Food Lovers

March 10, 2009

Harvard’s “Guide to the New Nutrition”
Well worth the 18 bucks it’ll set you back

LTO’s, snacks and more
The latest from Datassential

Are you guilty of this?
Not acting on customer feedback

Responding to criticism
And here’s an example of the right way to do it

The Future of the Independent Operator
IFDA report available

Recipes for health
A huge resource courtesy of the NY Times

March 9, 2009

If you’ve ever questioned your own judgment….
World’s craziest restaurants (scroll down)

Is training worth the investment?
You betcha

Get to know Joe
A coffee cheat sheet

Cooking with dried chiles
How to clean and use them

March 6-8, 2009

If you must know
Vegan baking

In praise of aqua fresca
With recipes

Crossing cultures
Buffalo chicken maki roll

HR for the long run
Budget-minded staff development

March 5, 2009

Gorgeous and sweet
Dessert musings from a pastry chef (and here)

Thinking inside the box
The bento box

Has your Web site been found?
Search optimization

The dye is cast
Artificial food coloring

Drink up!
The cocktail is back

March 4, 2009

Are you LinkedIn?
Make it work better

Block that attitude!
A blogger rants about dessert-enabling servers

Wine Q&A
The Wall Street Journal answers consumers’ FAQs (keep listening; there’s more)

Meet Stevia
The new sweetener in town

Now, that’s breakfast
Fried-egg-stuffed crepe with mushroom ragout

March 3, 2009

Saving pennies can save your hide
How small costs cuts can add up

Consumer trends, per Mintel
An on-demand webinar

Tipping and the recession
Servers are getting a double-whammy of smaller gratuities

The mind of the latte drinker
Considerations for anyone who serves coffee

Food facts, tweet by tweet
And here

March 2, 2009

Meat
The music video

When your ship comes in
More meat silliness

And a few truths
Debunking social-media myths.

If you can make it here…
Stories of survival in New York, New York

Video ads
How they can help

February 27-March 1, 2009

Navigating the "New Normal" Economy
A Mintel webinar

Hospitality.net
A source for hotelier types

Putting celeriac or strozzapretti on the menu?
Hard-to-pronounce words are scarier

Bitter and sweet
The science behind flavor

February 26, 2009

Hidden Kitchens
The podcast

Writing press releases
Some DIY tips

A balsamic vinegar martini
Yep. And here's how to make one

E-mail basics
Templates and How-to Guide (registration required)

BBQ Addicts
The blog

February 25, 2009

Oh, yum!
Lemon Cakes with Basil-Lemon Syrup

Is your online presence good enough?
Research suggests it might not be

Generating buzz
The how’s and why’s

La louche
A bit on Absinthe

Nickel and dime the IRS for a change
Words to the wise at tax time

February 24, 2009

Discount marketing
Is this really the right time to do it?

Drive-thru hijacking
How it's being done

Feeling down?
The psychic effects of the downturn

How-to
The Heimlich maneuver

AllStar Franchises
The First Annual list

February 23, 2009

Having an offal time
Wish you were here

More tweet, tweet
Twitter for restaurants

And, on a related note
Follow this man!

But wait, there’s more
Twitter productivity

The online universe
More generations are using the ‘net

February 20-22, 2009

Team America
Domestic prosciutto

Greek wine, coming on strong
And we’re not talking retsina (and here and here)

Because you can never be too safe
The Food Safety Information Center

Restaurant News Resource
Get it online

Do you employ immigrants?
Employment Eligibility Verification

February 19, 2009

Dog friendly, continued
It’s a trend folks, it’s a trend

Wanna blog, baby?
A great site for bloggers

Navigating around L.A.
A food “GPS”

Update yourself, real quick
Tweets from the food and beverage world

This is why you’re fat
Good for a laugh—or a heart attack

February 18, 2009

Coffee power
A new source of fuel?

Dave Arnold
Food scientist

Menuing a whole chicken?
Read this first

Bar snacks!
Star anise peanuts

Depressing Times
New Technomic Newsletter available

February 17, 2009

SCORE
A small business resource

Lean protein, whole grains and more
Healthy recipes

Restaurant Wine
An industry newsletter and website

Menu Engineering
A free download

What is good service?
Michael Bauer—and his readers—weigh in

Facebook 101
A beginner’s guide

February 16, 2009

Tweet away
Tools for Twittter

Don’t block that meeting!
It’s a time to build teams, not keep them apart

E=mc/hummus
An MIT experiment

Whiskey-a-go-go
What are you waiting for?

February 13-15, 2009

A marketing three-way
Be the reward

Time to rethink that TV ad strategy?
Millennials would rather be on the computer

Best of the best
CHOW’s list of definitive food and drink

Do you have a loyalty program?
They’re great for brand awareness

What’s in your pantry?
A recipe-matching site—intended for consumers, but still…

February 12, 2009

Thinking of making your own sausage?
Here’s a resource

Kick arse
The Business Matters blog

Something great to do with steak
Marinate it

Tale of a relaunch
Schwa

Think before marketing
Some marketing words to avoid

February 11, 2009

Local backlash
Is locavorism too self-righteous? (and here)

Going to the dogs
They could be your next customer base

Your marketing budget
How to prioritize it

Wine Library TV
Making wine more fun and approachable

Preserved lemons
One of the easiest housemade pickles to pursue

February 10. 2009

Thinking of starting a newsletter?
These sites could help (and here and here and here and here)

Going gourmet without breaking the bank
A chef gives tips on using specialty ingredients

The green revolution
A new sustainability resource

Cleanliness is next to…
Staff hygiene

The Continuing Economic Maelstrom
A special report on consumer implications

Restaurant reservations
What customers think of them

February 9, 2009

Top 10 New Businesses to Start
Does #5 give you any ideas?

Summer’s right around the corner
Make a mojito

And the good news is…
At least chefs are influencing food shoppers

Fabulous ideas for pizza
America’s favorite keeps showing new sides (and here and here)

And then…
World Pizza Champions for everything pizza

February 6-8, 2009

Theobromine
The science of chocolate

Take it from the street
Mexican tacos

Meat lovers only
A paean to pork, beef, poultry, et al

On the other hand…
Why your business may not need a Web site

February 5, 2009

A collection of old menus
In French

Mobile marketing
Yay or nay?

Filling empty seats
10 tips

The forgotten dessert
In praise of pie

The king of brandies
All about Cognac

February 4, 2009

A passion for Italian food
All you need is recipes

Do you molecular?
A source for hard-to-find ingredients and equipment

Catering Talk
The blog

Wine master
A profile of Peter Sichel

February 3, 2009

It’s still important to give
And even more important to vet the charity [and here]

And on a related note
Enter Google’s giving project

Dish du jour
Shrimp and Grits [and here]

Thinking of a new phone system?
Check out this resource

The history of the Bloody Mary
Bonus Material: A few places (in D.C.) to have one

February 2, 2009

This site’s for you
“The ultimate source for all things beer” (and here)

Customer loyalty
And how social media can improve it

Pasta, a love story
A young chef and his dough.

From the department of data
The sandwich segment is still relatively vigorous

Valentine’s tasting menu
One woman’s perspective

January 30-February 1, 2009

Don’t touch that dial!
Advertising still works in fast-forward

Oo-what-ee?
Recipes with umami

Consider lowering wine prices
Michael Bauer’s possible solution to sales slumps

A safe working environment
Request a copy of OHSMS manual (registration required)

Foodzie
A marketplace of small artisan producers and growers

January 29, 2009

The Future of Food, Nutrition and Wellness
The Ketchum Perspective (and a podcast)

“Welcoming Guests with Food Allergies”
Download it here

Don’t slash marketing
Look at it as an ROI strategy—or long-term [and here]

How sweet it is
Unrefined sugars

Can this franchise make it?
The Conservative Café

January 28, 2009

Looking for inspiration?
A new site for chefs

Cool site alert
Sleek and beautiful, just like the restaurant

Brown cocktail of the month
Freemans Cocktail

California menu labeling
Some FAQs

Tart by tart
A baker’s blog

January 27, 2009

Foodie playground
Photos, reviews, ideas and more

Oh, yum!
Coffee Yogurt Cashew Nut Cake

Your Web site
How to build one that’s killer

From the underappreciated wine department
German Riesling

It had to happen
A magazine about cheese

January 26, 2009

Gen Y likes to eat
But the question is what

Sign of the times
Low-cost recruiting ideas

For inveterate travelers
A blog for the “shrinking planet”

How to write a press release
A primer from PR Web

Blackberries, cherries, pepper and smoke
The world of Syrah

January 23-25, 2009

Make ‘em laugh, bartering with bloggers and more
12 Innovative Marketing Tips

Brazilian food blog
Although you have to speak Spanish…

For recipe-management tools, click here
And here and here and here

Perfect pasta
An homage, in pictures

January 22, 2009

Searching for farm-raised foods in Illinois
This interactive website will help

The view from the back, and the front of the house
A “restaurant life” forum

Cheese, pasta and more
A lifetime of recipes and food experiences

When times get tough, the tough get back to basics
The Nielsen perspective

January 21, 2009

America’s most hated foods
Some of them may surprise you

Bargain-priced wines
Because you can never have too many

Just in case you missed it
Forbes’ Special Report on Food

Luring in passers-by
How to take advantage of event crowds

The trouble with wine
Why Americans aren’t drinking it

January 20, 2009

Sake to you
A blog devoted to the trendy Japanese spirit

Managing Millennials
How to get the best from younger workers

Are you a food whiz?
Take the quiz

Helping customers with food allergies help themselves
Send them to this site

January 19, 2009

Consider the lentil
A food for our times [and here]

Arming yourself with mobile technology
Five reasons why you should

What not to do
Ten things one restaurant commentator has seen enough of

IPOs
Finally poised for a comeback?

LinkedIn, Twitter, etc.
Social media basics

January 16-18, 2009

Consider the lentil
A food for our times [and here]

Arming yourself with mobile technology
Five reasons why you should

What not to do
Ten things one restaurant commentator has seen enough of

IPOs
Finally poised for a comeback?

LinkedIn, Twitter, etc.
Social media basics

January 15, 2009

Search engine optimization
The white paper

Culturosity
The lighter side of life, and cultural trends too [and here]

Hiring strategies for 2009
An overview of the basics

Champagne 101
It’s all about the bubbly

More food trends
Gourmet magazine’s perspective

January 14, 2009

Composting 101
Make dirt, not waste

Mysteries of Indian food
Video recipe demonstrations

You do want to know what goes in them
Making your own sausage

Here come the Feds!
What to expect when you’re being inspected

News you can use
How to taste Scotch

January 13, 2009

Oh, yum
Apple Cider Beignets with Butter-Rum Caramel Sauce

Choose wisely
Two blogs about organics and sustainability [and here]

Java nerds click here
The chemistry of caffeine

Scrimping on your 401(k)
Why not to do it

Foodsville
A network for food lovers

January 12, 2009

It’s a tough job and all that
A different cuisine every day—without ever leaving home

Fast food meals smaller than restaurants’
This from a new study

Thinking of bottling something?
Watch this video

Glossary of the good stuff
A HUGE compendium of drinks information

Culinary collections
Food, from a librarian’s perspective

January 9-11, 2009

Contemporary Food Trends
The Hartman Group’s analysis is free for the downloading (registration required)

Recipe idea
Egg salad “sliders”

Need PR and integrated marketing help?
Download a free white paper (registration required)

And another freebie…
Payroll for Dummies (registration required)

Don’t fall for these
Restaurant scams and what to do about them

January 8, 2009

Flex your mussels
A competition-winning recipe and video demo

People will still eat
The Zagat perspective

And foodies will still indulge
Especially when it comes to trying new things

Instant cash
Using your 401(k), instead of a loan

The power of words
Menu descriptors are more important than ever

January 7, 2009

Nasi goreng, lamb curry and more
Indonesian cooking

Take comfort
Comfort foods sell at this time of year

Smart ways to save
Look at tech costs, keep your best people, and more

You've heard this before
Price-cutting can erode brand equity

Cognac
Its time has come

January 6, 2009

Franchising in the current economy?
Yes you can!

On the decline
Demand for organics

Skimpy wine pours
A blogger rants—and others join in

Waste not, pay not
Charging for uneaten food

Yes, they have more bananas
The International Banana Association

January 5, 2009

Recruitment today
Using social networks instead of agencies… or not [and here]

Fun with gin
Cocktails to try

Sustainability in '09
What it could mean for you

Pilfering is probably on the rise
And here are some tips for preventing it

The cult of the celeb chef
Is the era over?

January 2-4, 2009

The science of cooking
Is there saltwater in taffy and other momentous questions

Older but not out
Baby Boomers are still important

Do the right thing
Cut costs, not staff

Gulp!
Eating at home on the upswing

Great appetizer idea
Sauteed olives

January 1, 2009

HAPPY NEW YEAR!!

We'll be back tomorrow. In the meantime, enjoy some Speed Surf archives.

December 31, 2008

Hot new trends for next year
As the NRA and others see it [more here and here ]

How to find chains
This new iPhone application does it

Words you can eat
A website for chefs

Here's what YouTube can do for you
Check out the video clips

More on lobster
One thing that prices are declining on

December 30, 2008

Here's your new reading list
An archive of food and nutrition publications

Walnuts and more walnuts
California Walnuts' website

Concerned about mercury in fish?
This link also contains information about Omega 3 levels

Cocktail culture
Check out the "Inspiration" link

Need a little relaxation in your life?
Try this 15-minute yoga routine

December 29, 2008

Cutting benefits
Let your staff know why—and when

Don't retrench; invest
Innovation lessons from the Great Depression

Absinthe in Paris
Whom can you visit?

Function and fixation
What really goes on when they create artificial flavors

Eat—and serve—your veggies
A brief history of 32 of the most popular ones

December 26-28, 2008

Staying lean and mean
A white paper for the lean workforce

Employee Recognition
It's a year-round proposition

To live and be green in L.A.
There's a new green certification program

Vanilla 101
Everything you always wanted to know about vanilla

No, not that kind of turkey
Turkish recipes

December 24, 25, 2008

Happy Holidays

December 23, 2008

Bad WOM
How to counteract negative word-of-mouth

Brainstorming is out
Systematic group innovation is in

Life is expensive
How to cut (your own) expenses

And now for the good news
You may be able to pick up sites for a dime

December 22, 2008

Field trip!
And ramen research project

Wine lists in a slumping economy
A perspective

Driving workforce diversity
Update your Employee Referral Program

Email marketing
Don't be lazy

Baby hangout
A safe place for customers to stow the kid

December 19-21, 2008

When the weather outside is frightful
Think bourbon and rye

Prepared entrees
A great sales opportunity in a slow economy

younoodle
A new start-up online community for start-ups

The meat of the matter
The recession is reducing the demand for meat

All corked up
Recycling wine corks

December 18, 2008

Steal this idea, stat!
Cocktail catering

Porkapalooza
1,001 things to do with bacon

De-seeding a pomegranate
(Putting the quartered fruit in cold water also works)

Love what you do
It's important, especially in this economy

Bend and twist and squat and…
Exercising your brain

December 17, 2008

Looking for a target market?
Try one of these

Trend-o-rama
Bistros, Peruvian food and more

Don't put it off another moment
Read this article on procrastination now

Holiday parties
People will over-imbibe; here's what to watch for

Business Structure 101
LLCs, S Corps, and more

December 16, 2008

Consider the source
Finding liquidity

Keeping track of birthdays is hard
This service helps

Cajun/Creole recipes
The Ramos Gin Fizz is killer, by the way

Big City blues
Urban attitude may not cut it in exurbia

December 15, 2008

Think it's all about mother?
Working dads need balance, too

In a downturn, trust your instincts
Unconventional wisdom from Harvard Business Review

To hire a Millennial
Use a 'Net

Rewards that work
Thing out of the box

The Wellness-Driven Consumer
A story in slides

December 12-14, 2008

Menu as glossary
Check out the embedded links

Seeking capital…
…from customers

Survival of the segmented
One of the best recession strategies

Are you a good listener?
If you're a manager, you need to be

New food safety site
Subscribe for product recall information, news and other resources

December 11, 2008

Picky eater-in-chief
Another way the new president could have an impact [and here]

Backlash rising
Takeout bad for the environment?

Being a master sommelier
It's a long, long road

From the department of weird food
Live octopus tentacles

Recession rules
This time around, they're different

December 10, 2008

The new guy in town
What it feels like to take the helm of a legend

Cool site alert
To say nothing of the concept

Building customer surveys
Some how-to tips and resources

Fat
The book, and the praise

Annals of misspent grant money
Thinking about death makes us want to eat more cookies

December 9, 2008

Health and wellness
It's a culture you can help foster

The new simplifiers
The recession will accelerate baby boomer downsizing

The perfect economic storm
What consumers are doing to cope

Thinking of getting a real job?
Not so fast…

Networking the modern way
SmartBrief on social media

December 8, 2008

Butter, figs and more
Behind the scenes at Alinea

Saving a French vineyard
With the help of an American banker

Wrap your mind around this
Use your brain to manage overeating

Kombucha
Funny name, hot new quaff

The Experimental Cuisine Collective
New interdisciplinary educational program

December 5-7, 2008

Now here's a cocktail menu
From the Clover Club, in Brooklyn

Check out the daily special
Every day, a different topic

Zap!
Cooking with high voltage

Fish Tales
The podcast

Marketing to the community
And here's what the community consists of

December 4, 2008

Lox a luck
Russ & Daughters' new blog

Classic recipes reduce
Sticky Date Pudding

You'll know it when you see it
Food porn

Signs of the times
Are you about to be made "redundant"?

Kitchen challenges
Juggling multiple orders

December 3, 2008

Pasta, Spanish style
Paella made with fideua

The world of wine
From a world expert

Period of morning
What's your routine?

For what it's worth
A currency converter

Too much tattooing
Can make a body unemployable

December 2, 2008

Clay pots, dim sum and more
A website for Chinese food fanatics

Raising the BAR
Training, certification and more

Want to be serious about something?
Write it down

The gift of gift cards
And a way to deal with them

Magic mushrooms
And they have lots of health benefits

December 1, 2008

Food historians click here
The Longone Culinary Archive

Going whole hog
What to do with an entire pig

Field trip
Street food in Buenos Aires

Chef's blogs
A food blog directory

CAFÉ society
An educational resource

November 28-30, 2008

You don't have to speak Italian
But if you do, there are some great recipes here

Pork belly
What it is, and how to handle it

The gloved one
Hand safety

Perfect eggs
Because everyone knows breakfast is the hardest meal to cook

Re-recruitment
Investing in your current employees

November 27, 2008

Thanksgiving comes but once a year
Start thinking about 2010

Dismissal without cause
It's not necessarily impossible to do

Black beans and more
Dominican cooking 101

Dom, you did good
The history of sparkling wine

How to Run a Restaurant
Entrepreneur's Restaurant Center delivers the goods

November 26, 2008

Bibimbap it
This Korean specialty deserves wider recognition

Worry Free Dinner
A blog for food-allergy sufferers

Slow down!
Being busy can be bad for business

Handwashing central
The website

The world of tea
Learn about it here

November 25, 2008

Salty talk
Cutting out the sodium

My big fat Italian wedding soup
Broth for the times

From exercise to laughter
On-the-job stress busters

Promoting value without cheapening your image
A lesson from CPGs

Are you easy?
When it comes to training, there's such a thing as too easy

November 24, 2008

This life
Barbara Lynch's version

Private dining rooms
Yay or nay? Registration required

Not just a dictionary
But a pronunciation guide as well

Beyond the burrito and torta
Another kind of Mexican sandwich

Doing your own foodstyling?
This video might help

November 21-23, 2008

The big cheese
A glossary

The geek's guide
Ask your food questions here

Free seafood cookbook
From Alaska Seafood Marketing Institute

A road to follow
The American Whiskey Trail

How to plan a tasting dinner
With the holidays coming and all…

Not that Top Chef has started again...
You might want to check out this blog

November 20, 2008

Say what?
Why consumers secretly love noisy restaurants

What goes on in the kitchen
Behind the scenes with Time Out New York

Oh, those insidious food rumors
Find out if they're true or not, here

The plight of the honey bee
Häagen-Dazs produces a video

Just the facts
Nutrition facts, that is

November 19, 2008

Everything you need to know about…. the new ADA

The new act
A white paper

A starting place
The government site, and other resources [here ]

What it means for small business
A primer

Compliance issues
An employment law resource

Training
Special tactics for special needs

November 18, 2008

Tea is the new coffee
Which makes Mighty Leaf the new Starbucks

Going to the dark side
A career in chocolate

Homegrown wine stewards
Why stateside sommeliers are better than Europe's

Never too many burgers
Or blogs about same

The mind of Tom Colicchio
An interview with the top chef

November 17, 2008

Out of the mouths of babes
Children as restaurant critics

Lobster lowdown
With prices at record lows, take advantage [and here]

What makes a restaurant buzz?
Many things, dear reader, many things

Thyme for baking
And rosemary and more

Whatever happened to Barolo?
The lost vintage

November 14-16, 2008

Travel for business?
Check out these online guides

Simple = Sophisticated
Local culture, as reflected in menus

Intellectual property
When to trademark or copyright

That's some statement
This site touts "the world's best bars"

Say it fast, three times
Walla Walla wineries

November 13, 2008

Beer here!
Suds get serious

Beer here, Part Deux
And pairings are more popular

Beer here, The Final Installment
If you're curious about clubs

Cool site alert
Warm, personal, and totally on-message

Attention, number crunchers
The Food Institute's new "Demographics of Food Spending" is here

November 12, 2008

The good life
Helping employees keep work and life in balance

Bringing home the Italian bacon
Pancetta, that is

One more form of competition
Secret suppers on the rise

In a big hurry?
Send a text message

Down on the farm
A resource for farm dinners

November 11, 2008

And it's about time
For wines with lower alcohol levels

Socca to me
Also known as chickpea fries

The socially conscious workplace
It's a good thing

Kids are getting fishy
More are choosing to become "pescetarians"

Something else that can be fishy
Piscine nomenclature and what to do about it—and other seafood issues [and here and here]

November 10, 2008

Montepulciano
A wine for our (financially troubled) times

Life's no party
Especially this holiday season

The secret ingredient is… Asian fish sauce
An old article, worth looking at again

And speaking of secret ingredients
Here's another tale

Everything old is new again
Born-again fro-yo

November 7-9, 2008

A feast of potatoes
The food that always comforts

That Belgian beer thing
Americans have fallen in love with them

Plonkapalooza
A gallery of, er, bargain-priced wines

Oh, yum
Banana crepes with Nutella

Making the Laundry list
How products get into the French Laundry

November 6, 2008

For the gadgeteer
A new multimedia "cookbook"

And then there's those older entrepreneurs
Boomers and the new small business economy

Tell them what gives
Don't keep employees in the dark about the impact of the financial climate

More uses for that fancy iPhone
This one's for hotels

Women and wellness
How to reach this all-important consumer group

November 5, 2008

Rhone rangers
Great French Syrahs to consider

Don't let employees badmouth customers
Even when the customers aren't around

The money hunt
Finding funds in the crunch

Avoiding burnout
Are you at risk?

What to do with stale bread?
Serve it!

November 4, 2008

Lassi, Come Home
This refreshing yogurt drink has real mainstream potential

Ever dream of chucking it all to make wine
This one's for you

It's ok not to cook
Words of wisdom from Le Bernardin's Eric Ripert

Weathering the economy
Some tips from Entrepreneur

And then there's culantro
Different from cilantro, yes

November 3, 2008

Turn off the copy machine
A panoply of classy menus

Strategies for a down economy
Some tips for coping

Speaking of the economy
The smartest investment you might make is in people

And the good news is…
There's a credit crunch but also a talent boom

You've noticed this phenomenon, right?
How restaurant trends trickle down to retail

October 31-November 2, 2008

Speaking of speakeasies
Here's a list of Washington ones

Starshucker
How to open an oyster

What you need to know on the road
Tell 'em "Joe sent me"

Crisp and dry or soft and sweet
Oh, those underappreciated Alsatian wines

Don't let OT bite you
Overtime can be tricky

October 30, 2008

Ethnic recipes
And a place to purchase exotic ingredients for them

Find anything you want here
Well, almost anything

Know any vegetarians?
Check out this comprehensive resource

Cravings and why we have them
The science behind the Jones

Girly beer
Yes, Virgil… women like it, too

October 29, 2008

Scheduling by sales performance
Exercise caution

All things in moderation, including hangovers
Evaluations of 11 common "remedies"

California "food system" geeks take note
Nextcourse: Knowledge, Food, Change

Ask a Baker
This network forum could provide the answer

Thought you were ahead of the times?
The Neanderthals ate sushi, too

October 28, 2008

Having a bad blog day?
How to respond to a negative post

A monkey could do your job
And you thought your service team was intellectually challenged

Local menus
Everyone's talking about them, but how practical are they really?

A ton of info for small-business owners
From the government, no less

And now an important question
Will the economy affect wine prices?

October 27, 2008

Don't worry, be optimistic
Why fear is worse than reality in the current economy

It's that red time of year again
Top red-wine-growing regions, and the reasons we love them

Flaks click here
A public relations blog

And speaking of public relations
How to be a good client

Vadouvan
The next great spice mix?

October 24-26, 2008

Do personality tests really work?
Yes, according to this article

Developing an online presence
A compendium of interesting tips

An old family recipe
This website is dedicated to showcasing and sharing historical recipes

SWPC Seeks Cake-Loving Companion
Eligible bachelors and bachelorettes that really cook

Getchyer matcha
How to make this trendy green tea

October 23, 2008

Tiny tech tips
Computer short cuts even pros didn't know

And speaking of tiny technology
Design tips for PDA email

Ranch dressing
Poised to make a comeback?

Easing the talent crunch
Four tactics to try

Questions for our times
Do carnivores have bigger brains?

Restaurateurs: Rock the Vote
Because this year's the important one

October 22, 2008

On building brand equity
Five little steps with big payoffs

From agaricus to shemeji
More kinds of mushrooms [and here]

Hooking up with college students
Get on the 'net

'05 Bordeaux
Keep 'em or drink 'em? [and here]

Better blogging
Chris Brogan tells you how

October 21, 2008

The 10 best flavor combinations around
Commandments from The Flavor Bible

Promotion in the digital age
"Real time" plugs boost sales

How green is my wine?
Getting greener all the time

Don't forget parking and the babysitter
The real cost of dining out

How much should you be eating?
This calculator tells you

October 20, 2008

Arrogance, incompetence and more
Why not delegating makes you look bad

Don't drink the water
Bottled water has contaminants in it, too

Even chefs and restaurateurs have to write occasionally
Here are some easy rules to follow

Aglianico
A wine you should know

Grown-up soda fountain favorites
L.A. chefs play with the classics

October 17-19, 2008

Consider the source
This purveyor specializes in hard-to-find specialty foods

Mmmm…. pork belly
Made into a trendy banh mi

Clean water and safe food
A consumer advisory site

World's record tasting menu?
A 24-item extravaganza, in three parts [part 2, part 3]

Out, out damn excuse
Overcoming procrastination

October 16, 2008

A new definition of carpaccio
This one made with beets

Thorough process
How one chef ideates a recipe

Do "green" consumers practice what they preach?
Surprise, surprise: not always

Another great reason to go back to school
Great food, with a deep nod to wholesomeness

Times are hard
Hard cider, that is

October 15, 2008

What's your beef?
This chef prefers the cut called paleron

And for more on beef…
Gourmet magazine's "save on steak" slide show

Field trip
Woodinville, Washington

Frost on the pumpkin
A few ideas for fall cocktails

Can't pay much?
Bring on the clever perks

October 14, 2008

Pile it on
There’s a right way, and a wrong way, to give people more work

You’ve heard of Cooking for Dummies
This is cooking for engineers

Leveraging a “healthy halo”
How “better-for-you” products can be better for the menu

What’s the RenGen?
An important psychographic “renaissance generation” and what they mean to you

An apple a day
And all these articles to help use them

October 13, 2008

Catering is still a bright spot
The latest from Technomic

The rules of engagement
Why your reputation is also linked to hiring practices

Number 1 first
Taking more time for yourself

Tempranillo
Fun to say, even better to drink

Interested in sous vide?
The CIA is offering a new course

October 10-12, 2008

Tell your pecorino from your provolone
And other weighty issues about Italian food

Food wrappers
Edible and otherwise

Concerned about high fructose corn syrup?
These foods have it

The clean plate club
Preventing food waste may become the law

Agave nectar
What exactly is it?

October 9, 2008

GYO
As in growing your own talent—from within

Another kind of fry
Chick pea fries

Keep out the oak
In praise of Burgundian-style Chardonnays

Forget about curry powder
Here's garam masala

Online reservations
Should you use a service?

October 8, 2008

Stargazing
An interesting way of looking at wines

More ways to use your mobile
Customer relations, online meetings and more

But on the flip side…
A new kind of overtime: BlackBerrying after hours

The benefits of proprietorship
If you own the joint, it helps to actually be there

Panna whatta?
Panna cotta: It could be the next crème brulee

October 7, 2008

This life
An interview with Jeffrey Chodorow

First there was Malbec
Now there's Argentina's Bonarda varietal

Did you say 12,000 calories?
While everyone was busy watching the Sarah-Hillary spoof on SNL…

First look
What will "Generation Z" be like?

Cost-cutting is a team effort
How Danny Myer does it

October 6, 2008

Here's tomato juice in your beer
The Michelada, coming on strong

Star-chef cookbooks
Yay or nay?

Back-to-the-future demographics
More mothers staying at home with the kids

Tax on non-recyclables
Could this be our future?

After-the-fact dry-cleaning bills
Beware such restaurant scams

October 3-5, 2008

All About Basa
It’s a kind of catfish

Showcase your place
Menunetwork.com

Step away from that cookbook shelf!
Selected recipes from great cookbooks

Greatest gonzo chef profile, ever
The New Yorker’s profile of David Chang finally goes online

October 2, 2008

Underappreciated alcohol department
Vermouth

Division of underappreciated salad dressings
Green Goddess

Not getting enough sleep?
This link could help

An archive of healthy recipes
Many—but not all—are vegetarian

Gift certificates or cards?
Check out this resource and this one [and here]

October 1, 2008

New drink-price limit reached
Of course it happens in New York

How cheesey!
Forbes looks at America’s most cheese-forward restaurants

Ok, so what is Facebook?
Even if you are afraid to admit you have to ask

It’s the little things that count
Eliminating waste

Don’t ask, and certainly don’t tell
These interview questions are verboten

September 30, 2008

Feed your fetish
For cupcakes

And then there's fattoush
The greatest thing since bread salad

Can you say promotion?
December 5 is the anniversary of Prohibition’s repeal

Grow your own
It’s seasonal to the extreme

September 29, 2008

No man can eat 50 eggs
A homage to Paul Newman, in hardboiled eggs

Foraging for dinner
But skip the wild birds’ eggs

Retail health clinics
Could they be for you?

And speaking of health care
Here are some additional ideas

Girl’s town
Female chefs rock Philly

September 26-28, 2008

What chefs cook on their nights IN
Check out the Chronicle archive

Healthy foods
A resource

For all you history buffs
A brief history of war, “told through the foods of the countries in conflict; and more

Baking powder vs. baking soda
What’s the difference?

Real Pisco Sours need eggs
Here’s why—and how

September 25, 2008

Taste the Culture
National Geographic takes on the subject of food

From sea to shining sandwich
A cross-country tour, via sandwiches

How to lose customers
Don’t do this

If God forbid…
Running a business after the leader dies

Bean counter
Heirloom beans heat up

September 24, 2008

When life hands you lemons
Ever felt like this?

Miso mainstreaming
Isn’t it time you found out more about it?

Smoothies—an historical perspective
From macrobiotic mainstay to indulgent libation

Miller’s crossing
A whole new wave of flour

New pinots for cool weather
Find ‘em here

September 23, 2008

On bottled water
Once it was up, now it’s down

About a bull
A New York art critic is ravished by Ferran Adria

Some bad news for organics
The supply line tightens

Widgets 101
The CEO’s guide

EcoGastronomy
New word; new program from UNH

September 22, 2008

Forget sweet tarts
Savory tarts are where it’s at for appetizers, lunch and brunch entrees….

“Digital intimacy”
The world of tweets, Twitters and Facebook

Appliance repair
Though intended for consumers, this site is jam-packed with helpful tips

One for the road
A resource for finding the best cocktails, (almost) wherever you are

Hiring Hispanics
There are different HR strategies with this important labor pool

September 19-21, 2008

If you’re trying to get healthy
This site will help track your progress

Gin is the new vodka
That being the case, here’s a way to familiarize yourself with brands and flavor [and here ]

Voyage to Greece
Recipes and more

Praise the lard
And pass the bacon

September 18, 2008

Get online for hiring
Survey says: Online job boards work

The cupcake rules
Tips for baking cupcakes, and some nifty ideas to swipe [and here ]

Beyond red
White: The forgotten Bordeaux

How to butcher a whole pig’s head
Because you never know when you might have to

The true meaning of leadership
It doesn’t necessarily mean an executive position

September 17, 2008

Be part of the prevention
Rewarding employees for preventing problems, not just solving them (registration required)

Calling all chef groupies
Here’s a site’s for you

Filipino food
Though written by a home cook, this blog has lots of interesting recipes

World tripping
The globalization of menus

Get ready for the PANKs
Childless women who spend money on other peoples’ kids

September 16, 2008

Local knowledge
Where to eat when you’re traveling

More on Jamon Iberico
An importer gives the story

Bloody good idea
DIY Bloody Marys

Burger Renaissance
Is there any other kind?

September 15, 2008

Eating their way through vacation
A chefs’ perspective

And speaking of vacation
Jet Blue’s new “fantasy food court” will have you booking tickets ASAP

Whatsa widget?
This one delivers food trend info right to your mailbox

The ROI of wellness
A very valuable perspective

Confidence, confidence
That’s what it takes to launch a business

September 12-14, 2008

Disappearing act
Whatever happened to these restaurants?

No, not that one
This Top Chef is for job seekers and offerers

It’s only natural
Or not—according to the FDA, anyway

Beyond boilermakers
Beer cocktails

Cooking with hops
Another way to think about beer

September 11, 2008

Dispatch from the Duh! Department
Answer the phone

The rise of consumer culture
Ignore the implications at your own risk

Is there anything you can’t find on the internet?
Behold: Hats of Meat!

New drink flavor for cooler weather
Ginger

Burger heaven
Richman: Eat these 20 before you die

September 10, 2008

Do you cicchetti?
The way of happy hour in Venice

Wine pricing
The Wall Street Journal’s take

Cool site alert
Check out the bloglike home page

Follow the script
Don’t leave sensitive staff discussions to chance

Making confit
The classic French preparation, demystified

September 9, 2008

Make sure you’re found
Search engine optimization

Use your leftover noodle
Pasta frittata

Words to the wise
You never know where your next "review" is coming from

The secret of entrepreneurship
How do you stay that way?

Putting on the poutine
French fries, cheese curds and gravy… how bad could it be?

September 8, 2008

Craft Beer 101
Just the facts, ma’am

Going out on a school night?
For potential customers… or you

Food safety resource
News, recalls, training and more

Phone it in
Use your smart phone as a recruiting tool

This blog is pretty fishy
A culinary instructor dishes on fish

September 5-7, 2008

Sweet or dry? 
Alcohol content is the clue to that Riesling

The good ones never really go away
‘80s food, then and now

Try me again later
Like a snooze button for email

Why would anyone want to be a celebrity chef?
Let us count the ways

September 4, 2008

Search or be searched
BooRah Restaurant Search

Tea beyond the bag
The rarefied world of loose tea

Back to school
A nationwide list of culinary schools and cooking classes

And speaking of culinary school
One student’s experience

Your stress is theirs
A stressed boss is a bad boss

September 3, 2008

Those “pesky millennials”
How to keep them happy

And others that need special treatment
Recruiting older workers

“Top Chef” vs. “Throwdown”
What the industry really thinks about those reality shows

The children of Alice Waters
Profiles of innovative California chefs

Lambrusco?
Yes indeed… without shame

September 2, 2008

Food allergies
New training on FAAN

Basic business plans
A resource

Childhood foods
They never taste as good when you're a grownup

Great drinks
The all-time Top 100 (some will surprise you)

So long, salmon tartare
Why raw salmon is not such a great idea

August 29-September 1, 2008

The mouthfeel wheel
Wine and texture

Hamming it up
Spain’s prized bellota

Real men (and women) eat animal fat
Challenging the PC diet-geist

Culinary field trip
Oaxaca, Mexico

Once and for all
Is coffee good for you, or bad?

August 28, 2008

The next trans fat?
Could be corn syrup

In the pink
Worthwhile Long Island roses

Around the world, table by table
What families around the world eat

A variation on the little sandwich trend
Lobster sliders

Turkey recipes and more
The National Turkey Federation Web site

August 27, 2008

Can a recipe be copyrighted?
Probably not [and here]

On becoming a chef
Duh—it’s hard work

Honey and cinnamon
Not just good to eat

Anger on the job
Here’s how to avoid it

Eggs 101

A complete reference

August 26, 2008

Are you guilty of this?
CSPI says most kids’ meals aren’t healthy

Root beer
The website

Beyond oyster crackers
Creative soup toppings

Losing formulas
Technomic looks at concepts that have fizzled, and asks why

The dotted line
A changing world of wine along the 45th parallel

August 25, 2008

Equipment buying guides
From bar supplies to warewashing equipment

A date worth saving
The Second Annual San Francisco Whisky Fest

Green fish
Sourcing seafood more sustainably

Recipes and more
The BBC’s food site

Hot new salumi
And hot is the operative word

August 22-24, 2008

Dollars and cents
Why the slow economy hasn’t filtered down to the food press

Pierogi and more
Polish Recipes

Should I or shouldn’t I?
How to start a food blog

Block that video!
The Ruby Tuesday’s viral marketing “accident”

Loyalty and how to get it
From customers and employees

August 21, 2008

Where did lemons come from?
The History of Citrus: A crash course

Beans, beans….
They’re good for your menu

Workplace negativity
Countering the culture of no

Weekly Market Reports
Get 'em here

And you can't beat the homework
Food studies hit the mainstrem

August 20, 2008

Mmmmm... potatoes
The official site of the U.S. Potato Board

From accompaniments to vegetables
A cook’s thesaurus

Need a quick calendar, time zone, international code?
Here’s the site for you

Food superstitions
Let the devil out of eggs, and avoid eating rice from a small plate

Death and taxes
McCain vs. Obama on the estate tax

August 19, 2008

Before you book that press junket
People notice when the chef’s not at the stove

Domestic vs. imported
Prosciutto, that is

Such a pickle
In-house pickling is becoming all the rage [and here]

Danger: Email in in-box
When email runs amok

Premium menu pricing
Here’s one way to counter sales doldrums

August 18, 2008

Cool Site Alert
Counter’s Web site is sophisticated and very, very politically correct—just like the restaurant

Managing diversity
A set of useful tools

Local wellness resources
Type in your ZIP code, get lists of spas, trainers, smoking-cessation programs and more

It’s a tough job but...
A 12-drink tasting experience

Fondue, bärner züpfe and more
All about Swiss food

August 15-17, 2008

Management skills to pay the bills
The essentials

The green fairy
A bit about absinthe

Women at Work
A social network for female entrepreneurs

Foreign tourism
Where they're going and how they're spending their money

Staying hydrated
The eight-glasses-a-day rule may not hold water

August 14, 2008

The frozen economy
Business Week’s perspective

Genshu vs. ginjo
A sake glossary

Food Matters
Marion Nestle’s new column in SF Gate

That’s a wrap
Wrapping up fish preserves moisture and flavor

August 13, 2008

On “culture shift”
Check out this helpful series of podcasts

A day in the life of a line cook
And more on this heartfelt blog

Hispanic marketing
Click here for Adweek’s special report

How many waiters does it take to change a light bulb?
Find out with this listing of waiter jokes

Wine talk that goes down easy
A wine Ph.D.’s wine blog

August 12, 2008

A brief history of okra
Southern charm, via West Africa

Have another cocktail
Another cocktail of the week, that is

Credit card minimums
Bloggers discuss

Business lessons from George Carlin
Vuja dé, a way of looking at problems with fresh eyes

How one chef/owner helps educate his staff
He writes crib notes—and also posts them on the Web site

August 11, 2008

The perfect pour
Behind the scenes at cocktail school

And the children shall lead
Kids want their parents to be green

There’s all kinds of intelligence
How to find employees with the emotional kind

Farm data
A searchable database from the USDA’s Economic Research Service

A new flatbread to try
This video takes the mystery out of Indian paratha

August 8-10, 2008

Local Links: Selected resources for keeping it close to home

Food miles and the sustainable table
The issue, explained

What’s your food footprint?
Easy ideas for reducing your carbon usage

Take the challenge
A group blog about eating local

Where to find local foods
Farmers markets, etc.

Archives, links and other resources
The New York Times’ compendium

Here’s where it all started
The “100-mile club”

Helping farmers and producers
Local Fair Trade Network

Local magazines
The homepage for Edible Publications

Recipes and more
Finding and using locally produced food

August 7, 2008

Parking lot design
Ever seen a business fail because parking was a pain? (and here and here)

Who knew?
All fifty states are now making wine

Sorghum
Another new grain to try

Behind the scenes with Paul Kahan
Dishing with one of Chicago’s top toques

The power of attraction
Competing for the best employees

August 6, 2008

Only in New Orleans
Yes, and the blog is a great resource

A perfect eight
Octopus arrives on more tables

So you want to make cheese
Here’s a good site to know about

Seinfeld on McDonald’s
Worth a minute of your time

Good employees need feedback, too
Techniques to keep your best staffers motivated

Love and fermentation
Bottle Shock, the website

August 5, 2008

Tales from Tales of the Cocktail
If you couldn’t make it to the event… (and here )

All about burgers
Beefy, lambie, veggie…

Franchising resource
What’s out there; what it takes

What’s with water
The Hartman Group perspective

Ever feel like this?
A coffee shop owner gets mad at a customer (caution: bad language ahead)

August 4, 2008

On customer satisfaction
It’s not just about process; it’s also about intent

Wines from Down Under
Tasmania, that is

Under the blue light
How to avoid cartilage in your crabmeat

The age curve
How to take advantage of changing demographics (registration required)

August 1-3, 2008

Steal this idea
Treat solo diners like VIPs

Charging for no shows
How one critic feels

Totem foods of North America
The “foodshed” map

Shopping for a healthcare plan?
Avoid these scams like the, er, plague

Par-cooking menu items or components
Yeah or nay?

July 31, 2008

Servers’ Bill of Rights
One man’s perspective—right or wrong

Mixologists of the world, get real
Eater – L.A. calls for an end to molecular mixology madness

Forgotten pie department
Shoo-fly!

This is family meal?
Coq au vin, curried lamb shoulder and more

Cool Site Alert
Triumph Brewing Company: attractive, well organized, brand-building

July 30, 2008

Everything you need to know about… Bankruptcy

Trouble comes to Metromedia
The steakhouse giant files for bankruptcy

The backstory
The company tried to avoid it

Ch. 7 vs. Ch. 11, et al
What is bankruptcy, anyway? (And here .)

Bankruptcy statistics
And other resources for the “busy insolvency professional”

Should you do it?
Another perspective

If push comes to shove
Finding legal help

And should you need the forms….
This government site has them

July 29, 2008

Slow cocktails, brisk sales
Drinks go the way of the menu

Put a cork in it!
It’s good for the environment

What’s not to love?
The American Dairy Association’s cheese site has lots on offer

Around the world in a few hundred recipes
An ethnic overview

All about the olive
Recipes and information about table olives and olive oil

July 28, 2008

Save the date
A webinar that focuses on the “re-dayparting” of America

It’s different in Europe
Even for McDonald’s

Rich and thin?
The rise in obesity may be linked to the decline in savings

Should you block employee access to social networks?
No, says this expert

Some affordable 2005 Burgundies
“Affordable” being a relative term, of course

July 25-27, 2008

Easy food and wine pairing tips
How could something so complicated be so simple?

The art of British baking
Shortbread, Christmas pudding and more

Suh-weet!
The National Honey Board’s new site has a number of foodservice features

Courting vegetarians
The Vegetarian Society can help

Do you farmers market?
Take the survey

July 24, 2008

Ads that work
A few cogent tips

Oh, baby!
“Dutch baby” pancakes would be a boon to any breakfast menu

That’s so cheesy
The portfolio.com “eat sheet”

State by state
The NRA’s Restaurant Industry State Statistics

Always late?
Some may seem overly simplistic, but these simple tips work

July 23, 2008

July 22, 2008Coursing small plates
Be careful how you send them out

Chef gadgets
Would you believe a smoking gun?

Transformative trends
The Hartman Group’s list

Untangling Asian noodles
How to tell your mein from your menrui

All about wine lists
Some valuable tips for having a great one

July 22, 2008

Value-priced wines
A Q&A

The science of taste
What we think we know, is wrong

Perfect cup of Joe
Coffee and how to make it

Under vacuum
Thomas Keller and the art of sous vide

Can you spell mascarpone?
Why copy-editing your menu is important

July 21, 2008

Peace amid chaos
A possible approach to yours

Drink of the week
Add to the mix, 52 times a year

Another reason exercise is good for you
It may help prevent addiction

Coping with hard times
Some oft-overlooked ideas

Childish behavior
And what to do about it when it’s your customers’

July 18-20, 2008

Signature drinks and you
Why your place needs one

Two-fers, yay or nay?
Two-for-one dining programs

Handwashing 101
Not a sexy topic, but an important one

Green means go
How to trigger that traffic light when you’re in a hurry

When a little means a lot
The shift to smaller portions

July 17, 2008

Energy costs killing you?
Here’s a handy list of resources and incentives, state-by-state

Tea, the first 5,000 years
A history of this trendy beverage

Get a drink
Tell this handy tool what you have in the bar; receive a list of possible recipes

Who’s who in the food world
Brief bios of chefs, restaurateurs, critics, authors, inventors and more

Tips and taxes
The IRS rules

July 16, 2008

Ice cream and gelato
What’s the difference?

Charging for takeout packaging
Before you do, read this exchange

Wine Library TV
Changing the wine world—but listen to it with the volume turned down

New York on less
Check out these great street eats on your next visit

Do I hear $1,550?
A guide to buying equipment at auction

July 15, 2008

Let’s hear it for the band
Feeding them can help grow your business

A tale of two chefs
And how they serve their respective cities

What else can that i-phone do?
Making the most of the “genius phone”

The stress diary
Keeping a record helps identify triggers

All about root beer
The history, the recipes, the favorite varieties

July 14, 2008

Fill up your mug, again
The upside of coffee addiction

The latest excuse
Employees calling in sick because they can’t afford gas to drive to work

Menu trends podcast series
Co-sponsored by Technomic and PreparedFoods.com

The lesson of square watermelon
Or how there’s probably a solution for every problem

Coolest food dictionary around
Chickenability? Cowpooling? It's all here

July 11-13, 2008

Habla Espanol?
Then you can watch Aventura Culinaria on You Tube

The journal of meat culture
A magazine devoted to… you guessed it

Should you rewash
The Produce Marketing Association website includes a downloadable article on this controversial topic

Getting back to basics
A few words of advice for these troubled times

Block that email
Best practices in email marketing

July 10, 2008

Feet killing you?
Read this helpful foot-health overview

It’s called keyword
How to show up on search engines

Eating, by way of the bible
The Atlantic Monthly serves it forth with a side of hilarity

Wine/food economics
Why some people will spend a lot for wine, but not for food

Traveler’s Alert
Check out this blog before you go

July 9, 2008

Delightful food blog
High-end specialty products for perusal and purchase

Open sesame
Your sandwiches, that is

Be “health-supportive”
Healthy-cooking training programs for chefs

It’s a carrot month for you, dude
And now for your horoscope

Don’t throw out that ketchup packet!
Getting employees to help you stay on budget

July 8, 2008

Horchata how-to
The sweet Latin beverage is a snap to make

The real meaning of hospitality
Making guests feel comfortable

Be kind to animals
Humane Farm Animal Care will help

All about caviar
A caviar primer, roe by roe

Before you raise prices
Read this opinion, and this one

July 7, 2008

Learn how to conserve
The NRA’s new virtual green restaurant tool

New hospitality network
A new initiative from wineandhospitalityjobs.com

Manager of espresso research and development?
A video tour of Intelligentsia Coffee

Makin’ bacon
A how-to

You’ll know it when you see it
Food porn

July 4-6, 2008

All you need to know about… server training

Creating a training program
Eight steps to a successful one

Teaching servers how to sell
The NRA weighs in

TIPS
The benchmark alcohol server training program

Don’t do it at the table
Against the time-honored practice of “training shifts”

Read if you dare
A view from the other side

July 3, 2008

Podcast a la Mexicana
Watch Diana Kennedy make authentic Mexican food… and more

Think organic food is a small business?
Think again

Yes, it’s possible
Some wines, sommeliers just hate

Blog themes
If you’re starting one of your own, here’s a great resource

This could be the next spring roll
All about lumpia, a great Filipino specialty

July 2, 2008

S.O.L.E. food
Sustainable, organic, local, ethical

A (funny) new way of looking at menus
What happens when you cross a french fry and a fajita

To decant, or not to decant
Here is the answer

Promoting a new restaurant
Ideas from all over

The food price crisis
The World Bank’s view

July 1, 2008

Do you have what it takes?
Successful people are different

The generosity of bartenders
Overpours are common

And on that note, one size does fit all
When it comes to alcoholic beverage portion sizes, there is a standard

Understanding the Hispanic workforce
Take this quiz to see if you do

Knife Sharpening 101
Here’s help if you’re losing your edge

June 30, 2008

Got catering?
Catersource's forum is designed for professional caterers and sideliners

You’ve heard the term “trade dress”
Here’s what it means

Annals of table service
A spotlight on front-of-the-house employees

The name game
Sometimes punny ain’t funny

The Real Meaning of Green
It’s a competitive advantage

June 27-29, 2008

All You Need to Know about... continuing ed

School’s in Session, 101
The NRA’s definitive list of hospitality and culinary arts programs

School’s in Session, 102
And the Hospitality 1st list

Are you certifiable?
The American Culinary Federation can do it

From on-line courses to travel itineraries
Some options from the CIA

CE at Johnson & Wales
Programs in culinary arts and hospitality

June 26, 2008

Food Safety Daily News
These days, you can’t be too careful

Make migas!
This Texas cult favorite ought to be on more breakfast menus

Everything drink-related
Lists of lists, directories of directories

Compelling vanilla
Shrouded in the mists of Mexico

Charging ahead
A look at San Francisco's healthcare surcharge

June 25, 2008

Making the most of family meal
Would you believe poetry readings?

And then there was the baco
Joseph Centeno’s sandwich is part gyro, part taco, part pizza—and all craveable

DIY Reality Show
A Philadelphia restaurants puts a camera in its kitchen

Lox, Gaspe, Nova, et al
All those different smoked and cured salmon varieties, explained

Checklists and more
Downloadable inventory sheets, cleanliness inspections, closing checklists

June 24, 2008

Search me
This food dictionary lists more than 55,000 food-related words

Is there a chocolate tasting in your future?
Then check out this article

For pizza fiends only
Plan your next trip to New York around pizza

And quite a burger it is
But you have to go to London to sample BK's $200 "The Burger"

Blogging backlash
Is the blog thing already “over”

June 23, 2008

Just when you’d gotten the hang of risotto
Along comes paella—and another special rice (and here )

Attention, hotheads
Check out this exhaustive—and we mean exhaustive—compendium of chile varieties

The art of the email
Like everything else, Keep It Simple, Stupid

What’s local now
One thing’s for sure: “locavorism” is going mainstream

Meet the Malbecs
The value-priced red is featured in Wines of the Times

June 20-22, 2008

Now that beer is the new wine…
It may be time to check this archive

Looking for a cool new citrus fruit?
Try yuzu

It’s only natural
And organic and locally sourced

Traveler’s etiquette
How to behave almost anywhere

Are they or aren't they?
Take the survey on how gas prices are affecting your business

June 19, 2008

Lovers of Italian wine, click here
Sergio Esposito, co-owner of Italian Wine Merchants, will send you his beautifully erudite weekly e-letter

Give parsley its due
A plea to move this versatile herb beyond the garnish

Hold the money
Incenting employees in a down economy

Smell cells
Different cells respond to different smells

Ads vs. PR
What’s the difference?

June 18, 2008

Turn, turn, turn
Rotisseries, barbecue tools and more

Here’s something else to worry about
Why customers don’t like busy restaurants

If you’ve got 'em, flaunt 'em
A few places in L.A. to sample prairie oysters

Pour no wine before its time
Christopher Hitchens slams poor wine-serving timing

Who’s the next Emeril?
Forbes’ list of 10 up-and-coming celeb chefs

June 17, 2008

Be a better blogger
Driving traffic to your blog

Don’t get burned
But if you do, this product is chef-endorsed

And speaking of burned…
Here are some burn first-aid tips

Not feeling very formal
The argument against dress codes

What’s in a name?
Everything, it turns out

June 16, 2008

Know your dogs
Hot dogs are the next hamburger

Blogging the cookbooks
Amateur cooks tackle two foodie cult favorites (and here)

Gotta love those 'shrooms
Vitamin D, umami and more

The importance of serving quality
The three “Zones of Quality” in food categories

How witty is too witty?
The danger of tongue-in-cheek food

June 13-15, 2008

The Windy City cooks
A compendium of Chicago area culinary programs and cooking classes

Understanding organic
In which Whole Foods makes the whole concept easier to get a handle on

Sloe gin musings
Remembering an old favorite

Here’s an interesting H.R. proposition
Ask good employees to quit

June 12, 2008

The art of crafting cocktails
A visit with master mixologist Ryan Magarian

Social networks by the dozens
Download this comprehensive listing of sites

Molecular, schmolecular
Michael Ruhlman weighs in

Mmmmm, chocolate
A little bit of everything about chocolate

Ramen rules
And there are even Web sites for fanatics (and here)

June 11, 2008

Keep a focus on cash flow
It’s a key to surviving in this economy

Do you have what it takes?
Competing in the Bocuse d’Or

My aching head
Is there a cure for the hangover?

Caldo verde, broa and more
Head to Portugal with these recipes

A good deed to do
Support CHEFS

June 10, 2008

All you need to know about... salmonella and tomatoes

The trouble with tomatoes
Raw tomatoes come down with salmonella

FAQs about salmonella
This infection can be problematic for some

Some varieties are still safe
Take a look (and here )

Food recall info
You can also sign up for email alerts

Staying up to date
This attorneys’ blog is on the case

The long-term effect?
People stop eating recalled foods—at least for a while

June 9, 2008

The delicate balance of life
Working smarter, not harder

Keeping tabs on seafood
A definitive source of daily news updates

Is it peaking yet?
Check out this interactive seasonal produce map

The poetry of pizza
The amusing results of the Washington Post’s “pie-ku” contest

Menu items that sell
Velocity = Consumption ÷ Availability

June 6-8, 2008

The sustainability thing
How one operator handles it

Italian lessons
Unraveling the mysteries of Italy’s wine labels

When upselling backfires
The server has to know who the table’s “leader” is

All about risotto
Themes and variations on a growing food trend

Going for the green
It takes some commitment

June 5, 2008

Coffee at the next level
Will San Francisco overtake Seattle as Coffeeville?

A rose is a rose is a napkin
An instructive video on napkin-folding

Realities in recruiting
Techniques for attracting top-quality employees (scroll down)

Specialty foodstuffs
A source for hard-to-find ingredients

Can you do a start-up in this economy?
Yes.

June 4, 2008

Not that you have them
Pests, and how to get rid of them

Separate business entities
Love 'em or hate 'em?

Travels with Rover
You work hard: Spend more free time with your pets

Join the club
Not a beaner? No worries: the Boston Wine Taster’s Club site

Wow, that’s some cheesecake!
L.A.’s Sal Marino and son share their secrets

June 3, 2008

Different industry, same trends
The outlook for CPGs holds many lessons for foodservice

And, action!
Action stations for outdoor catered events

Best new uses for bacon
Would you believe lollipops, mints and even bras?

All about nutrition
Based on the latest science, but still accessible

How are they coping?
Consumer behavior in tough times

June 2, 2008

From Afghani kofta to Yemenite seniyeh
Great site for menu promotions—or for curiosity’s sake

Got social network?
Starbucks does—and gets lots of ideas from it

Calling all sustainable seafood geeks
These detailed graphics show the impact of various fishing activities

Pink is the new white
And lots of other reasons to add rose to your wine list

Plate presentations galore
A picture is worth 1,000 words

May 30-June 1, 2008

Brewski cuisine
Ideas for cooking with beer

Since we’re not going metric
An easy tool for converting grams to ounces

Improve your image
A huge library of digital food and drink photos for purchase

Gone fishing
This “fishopedia” offers species info, conservation tips and more

On the feet of chef
The sturm und drang of comfortable shoes

May 29, 2008

Modern Mexican
The classics, updated

Partnership problems
And some advice on how to fix them

To focus or not to focus
The ins and outs of focus groups

What the critics think
A conversation with epicurious.com editor Tanya Steel

Going to the source
Tales of the cocktail event—in New Orleans

May 28, 2008

Global dough
Fried dough, that is

Should you refund?
Operators share opinions

Keep the folks you hire
Strategies for employee retention

Raw food recipes
Yes, Virginia, there are recipes

Celeb bartenders
Life in the fast lane

May 27, 2008

All you need to know about... food safety

WHO’s on food safety
Foodborne illness, biohazards and more

Information dot gov
The government’s resources

New on the block
GMA steps up to the plate with this site

Food safety and nutrition, too
NRA’s microsite, including Serv-Safe

Food Safety 101
A simple overview, and links to dig deeper

May 26, 2008

Learning to speak wine
A glossary of all those arcane terms

Gluten, be gone!
Start your research here

Getting to know you
Social networking for restaurant and bar types

An enriching online experience
Make your online ads interactive

Blog recipe search
The tool for finding specific recipes on blogs

May 23-25, 2008

If you thought cold pizza was weird…
Try breakfast in China

Get ready to dip in
Muhammara is a versatile yet little known dip/sauce

All about apples
Varieties, history, lore and more

And they’re good for you…
The health benefits of popular flavoring

Puff pastry how-to
An especially exhaustive account

May 22, 2008

What not to put on your menu
Click if you need a good, er, belly laugh

Handy dandy brewski foodie chart
Pairing beer and food, simplified

If you heart farms
You’ll love this evocative blog

Millennials and vino
A better market than you think

May 21, 2008

Give chickpeas a chance
Who knew hummus could inspire such fervor?

Find the goods
Search for just about any product in this database

A bit about branding
This perceptive article spells it out

Email marketing: yay or nay?
Here’s how to decide

May 20, 2008

Brits call it “catering”
The exhaustive resource on UK foodservice

Teen safety
Get ready for the summer workforce

Know your species
With Alaska Seafood’s species guide

Meet the Press
Tips for being interviewed by a journalist

May 19, 2008

Can you say “up”?
Get your five-year price trend histories here

Adults-only eating
Is this a trend or a blip?

Bookmarks out of control?
This site will put them all in one big, searchable place

The opposite of comfort food
“The 6 Most Terrifying Foods in the World”

Grant Achatz update
The Chicago chef’s struggle with cancer (and here)

May 18, 2008

Around the world with ethnic food
Take Datassential’s clever guided tour

Wine psychology
It’s all in the mind of the drinker

Attention, marketing types
This site is one of the best

All about spices
The difference between Ceylon and Vietnamese cinnamon?

Chef-published mag
A quarterly out of the Bay Area

May 17, 2008

Are there any foods that don’t go together?
Philosopher George Hart has been working on this problem for 25 without a solution

Cocktail culture
Any drink you can think of is here

Wordsmith’s resource
Because everyone needs a good dictionary

Reach out to travelers
“The first multilingual full content restaurant guide of the world”

The self-service revolution
And why it’s happening now

May 16, 2008

Everything you need to know about... foie gras

It's baaaack
Chicago repeals its two-year-old ban and (some) people cheer

Foie gras through history
A venerable gourmand tradition

What's the fuss?
Foie gras: the method

Why chefs love it
Check out this and this too.

And then there's "faux gras"
Recipes for alternatives

May 15, 2008

The next Cosmo?
How to make a Negroni

Online job classifieds
Whether you’re hiring or jumping ship

Please eat the daisies
Plants, on the dish and in the landscape

What’s hot and not
The NRA’s annual food trends survey

May 14, 2008

Byte this
A monthly menu-trends e-gazette

Think you don’t need a website?
Think again

Funny title, great article
What makes an idea sticky?

Best food blogs
The 2008 Blogger’s Choice Awards

Sandwich of the Week
At the bottom of the NY Daily News food page every Wednesday

May 13, 2008

Food and wine newsletter
Great ones from the San Francisco Chronicle (must register)

Get a reputation
And then manage it online

“Fes” up to Moroccan food
Take a tour or just try the recipes

NRA Forecast podcasts
Economic trends, consumer preferences and food safety

May 12, 2008

All about baked eggs
Take advantage of a hot “new” ingredient

Saving seeds, saving humans
The Svalbard Global Seed Vault, or Doomsday Vault

First there were sommeliers
And now certified beer servers

The credit crunch
You can still get a small-business loan with this advice

Got a Newsletter?
Read these hints and make it better

May 9-11, 2008

You know you watch
Now enjoy the snarky commentary on "Top Chef," "Hell's Kitchen," et al

Profiles newsletter
A quarterly look under the toque.

Life at the top of the food chain
Meet McDonald’s executive chef in this CIA-sponsored podcast

Asian Food 101
A not-so-brief world history

A real crumby site
What makes bread, artisan

May 8, 2008

Bad table blues
A blog unloads

Rice is nice
Lots of recipes on USA Rice’s new Web site

Unit level employment practices
The new 2008 survey has the benchmarks

DIY PR
The Media Table helps get your word out

May 7, 2008

All You Need to know... to go green

Treehugger.com is a definitive source of all things green.

The Green Restaurant Association on becoming Green Certified.

Triplepundit.com on green profitability.

Going Greener offers tips for any operator.

Here’s a tip sheet on recycling.

May 6, 2008

State news shortcut
A tracker of state government regulations, legislative proposals, policies and other news.

Bedside reading guide
A list of magazines that cover the restaurant, foodservice and hospitality industry.

Get your positive qi here
Perhaps you’ve heard about feng shui, but what is it?

The ultimate finger food
“Find Your New Favorite Thing,” like food in a cone, the New Big Thing in Korea.

May 5, 2008

Get converted
The Web’s self-proclaimed “biggest food encyclopedia.”

Battle of the bulge
Phil’s Fat Diaries provides a model for coping with corpulence.

Drink up
Drinksmixer.com allows users to search hundreds of recipes.

The socially conscious blog
From a vegetarian bistro and organic wine and martini bar in New York City.

May 2-4, 2008

Trademark this!
Trademark and copyright answers and do-it-yourself documents.

Industry Report Central
A collection of foodservice market reports and benchmark surveys.

Haven’t you always wondered?
What a bathroom says about a restaurant.

A Look Behind the Scenes
Short, sassy videos behind the scenes of Chicago restaurants.

All cooking news, all the time
ProChef Cooking News archives compile all the cooking news that’s fit to print.

May 1, 2008

Other peoples’ menus
Curious what’s on everyone else’s menu?

Veggie Tales
An adventurous vegetarian column, complete with recipes.

Talking the talk
Opinionated food talk from around the world.

Check/nutrition please!
A software system that provides customized nutrition information right on the receipt.

Marketing case studies
Free case-study-based newsletter covering all things marketing.

April 30, 2008

Personalized wine recommendations
Facebook for wine drinkers: snooth.com.

Fascinating food facts
Ever wonder when chickens were domesticated?

Promote a healthy menu
List your location and healthy menu for customers.

Let us praise the dishwasher
True back-of-the-house heroes.

Desktop publishing course
Great introduction to desktop publishing.

April 29, 2008

Translating street language
For when you can’t understand your hipster customers—or employees.

Trend crib sheet
A handy digest of menu and retail trends.

Search for yourself
See what they’re saying about you at yelp.com.

Good, garlicky blog
Some intriguing recipes and garlic lore.

Cutting the trans fat
Get tips from the CIA’s many online courses.

April 28, 2008

“Pollanisms”
“Eat food. Not too much. Mostly plants.” Discuss.

Paddle away
If you’re not already on board, kayak.com is an exhaustive travel site.

Got umami?
Find out what foods are naturally loaded with the “fifth flavor.”

The art/science of menu design
Solid information on the marketing rationale of menu design.

April 25-27, 2008

Free Food Safety Tools
A bunch of food-safety posters for download.

Bargain Wines
The archived “Plonk of the Month” column has great tips on bargain-priced wines.

Aching Feet?
A guide to the best foot massage.

The Right Lighting
Useful info on lighting your restaurant.

April 24, 2008

Sustainable seafood guide
The 2008 Monterey Bay Aquarium Seafood Watch guide is out.

Dieting on the run
Diet.com’s new Nutrition on the Go lets folks text-message nutrition questions.

Frothing at the milk
Here's a guide to getting the froth just right.

And speaking of froth
Check out this cool video of “latte art."

Don’t use the f-words
They could be holding back your career. (Hint: fear is one).

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