TFS is co-hosting meet and greet at this weekend’s NEW YORK MARKETPLACE
at the IHMRS SHOW at Javits. Eric will autograph the new book based on his popular PBS TV program Avec Eric, this book follows culinary superstar Eric Ripert as he explores the culture and culinary traditions of regions around the world, then returns to his home kitchen to create dishes celebrating the bounty of each one. Mirroring the show’s sense of adventure and deep appreciation for fresh, local, seasonal ingredients, this book is part travelogue, part cookbook, with 125 fresh, exciting recipes drawn from Ripert’s journey through the culinary landscapes of regions from Tuscany to Sonoma to the Hudson River Valley. Food and travel photos throughout reflect Ripert’s journey and highlight the inspirations behind each dish, while handwritten notes and hand-drawn illustrations give the book a uniquely personal feel.

So your Connecticut restaurant’s cash register loses its connection to the net and your credit card processor at 11 am. Your customers start coming in for lunch…

A. Ask them to leave if they don’t have cash?

B. Tell them you;ll hold the check and could they come back tomorrow
an pay their bill?

C. Pay for everybody’s lunch.

YOU MAKE THE CALL:

1.) What is a savings audit?
A. We reduce the workers’ comp costs with group
discounts and dividends and improve on-site safety to achieve further savings.

2. How can a savings audit from Friedlander benefit your business?
A. Friedlander’s PEP Maximizer is the solution. We maximize restaurants’ Productivity, Efficiency and Profits by keeping their number one asset, their employees, working and safe. The costs generated by rehiring, retraining, loss of productivity, poor morale and the costs associated with claims are significant.

3. What would I have to have ready for you to do that audit?
A. Simply Call Adam, and I’ll make it happen.

4. Why is cheapest premium not the best choice?
A. Friedlander’s laser focus on group discounted Workers’ Compensation and safety enables both unparelled savings and services. You get both. We have unique abilities not found elsewhere.

5. What controls can Friedlander help me put into place?
A. Friedlander Group offers The Outsourced Claims Administrator, a Win-Win alignment of interests, The self-imposed deductible, The Executive Claim Prevention Report, The Safety Bank Account, The Return to Work Expeditor, and the experience modification Premium Recapture Method. These unique processes, coupled with our Restaurant Workers’ Compensation Safety Group is a proven solution. That’s how we offer 33% advance discounts plus a 38.4% average dividend since 1993.

Take Our Quiz!

THE SITUATION:
So you run a midtown restaurant. Its upscale yet casual. You just seated a young couple, one child, one infant. The mother begins breastfeeding for most of the meal, no coverup, no discreteness, just pulls down her strapless dress and latched the baby on.

YOUR CALL?

1. You’re a Mom or Dad…you’re not offended or you are offended?

2. Its date night for many of your other customers….they ask your manager to say something.

3. You hear that a suit was just filed in Manhattan Supreme Court, for severe emotional distress and loss of dignity”. by Julia Acevedo Taylor who said she was so traumatised by the incident at Lily O’Brien’s Chocolate Cafe that she has not been able to feed her child in public.

SEND US YOUR THOUGHTS:

August 22 – August 26, 2010

2010 ACFSA(CORRECTIONAL FEEDERS) International Conference
Town & Country Resort & Convention Center
San Diego, CA

We had the opportunity recently to visit the new Red Bulls soccer stadium in Harrison, NJ. If you haven’t been, its basolutely magnificient and a fabulous place to watch soccer. any place where I go and I get to see Dads with young children gets high marks from me. It takes me back to so many wonderful days with my late Dad attending games at Fenway Park and the Boston Garden.

What I can’t understand is why teams and thier food servcie partners that have so much at stake, can’t seem to get it righ when it comes to feeding guests. In this case its a company named Delaware North that operates the concessions at Red Bulls Stadium I certainbly give them high marks for the creativity of the offfering. There’s everything from empanadas to all tacoes and beers from all over the world.

If you are a socccer fan, tou kow that there are no “between innings” or time out breaks that we are used to with traditional american sports. So the concessionaire needs to be able create a system that minimizes the time spent in line.

As you can see from the picture I took the Delaware North system creates very long lines. I’ve been blessed to see some of the very best concessionaires in the business like Centerplate and Aramark in operation.

I’ve never been a fan or people that “bitch” and don’t have a solution. Mine in very simple. Delaware North needs to seperate the function of taking the order, fufilling the order and cashing out the customer.

The system simply makes no sense. I even called Delaware North’s
Rick Abramson, President of their Sportservice concession division in Buffalo, I’m still waiting to hear back from him.

Next Post

WHO: Alexis Halejian, Social Media manager at BR GUEST/NYC

OUR QUESTION: What;s the role of social media at BR Guest?

Social media is just another channel- and a more personal, informal one- to promote our brands! It is a great way for customers to give us feedback and for us to respond instantly. It is also a way for us to share stories about the company, like how our chefs have a running club or how many burgers we sold at Bill’s, that might not necessarily go on our website or in our email blasts. It’s not all about our promotions on social media, although that does play a big part, but more about an “insiders” view of the restaurants. If you can’t join us, what are you missing? Just check into facebook and you’ll find out!

THE BOOK: Four Fish: The Future of the Last Wild Food
THE AUTHOR: Paul Greenberg
PUBLISHER: Penguin

With all of the problems in the Gulf with the seafood industry, this book caught my attention. Greenberg’s book exposes the dire straits of our favorite seafood. Solving the problem means it’s going to take big politics and smart ocean management. Greenberg uses the stories of four fish—salmon, tuna, bass, and cod—to explain what went wrong—and how we need to fix it.
Greenberg, a journalist and novelist, has written about fish and food for publications including The New York Times Magazine and The Boston Globe. His work has also appeared in GQ and Vogue.

THE BOOK: Four Fish: The Future of the Last Wild Food
THE AUTHOR: Paul Greenberg
PUBLISHER: Penguin

With all of the problems in the Gulf with the seafood industry, this book caught my attention. Greenberg’s book exposes the dire straits of our favorite seafood. Solving the problem means it’s going to take big politics and smart ocean management. Greenberg uses the stories of four fish—salmon, tuna, bass, and cod—to explain what went wrong—and how we need to fix it.
Greenberg, a journalist and novelist, has written about fish and food for publications including The New York Times Magazine and The Boston Globe. His work has also appeared in GQ and Vogue.