He will talk about the myth of “farm to table” and also about new hot places that are opening.
Is there any new on the horizon to help the restaurant owners serve the guests better? New stove with controlled air-flow (more advance convection ovens). Oven that keep a more constant heat, and reduce the consumption of energy. Recyclable energy from units like dishwashers to be used for heating or cooling the dining area. Water heater with low energy consumption, ice cube makers where the extra energy is also recycled through the central unit system. Portable pads used by the wait staff to place orders tot he kitchen and bar over blue tooth. All those advance are certainly a great help, and will add to great saving if properly used in new environment. It is difficult to change existing structure or well established restaurant without getting involved in horrendous costs for remodeling. Where restaurant can really use new technology is in the domain of portable electronics, such a small cameras, to take guests pictures at special parties and being able to upload those picture on the restaurant photo gallery. Remember guests love to be part of their favorite restaurant. Their picture on your photo gallery has great meaning for the guests. Gathering data from guests is much more availablend easier to use that a few years ago. sending an e-Zine to your guests is de facto way of doing business. using faface bookwitter and the likes is now bread and butter for the restaurant industry. It is now fairly easy to stay in front of your guests on a regular basis. In January I am on my way to the C.E.S. show in Las Vegas to look for new ideas and gadget to help the restaurateur compete against the chains. Stay tune I'll let you know of my finds.
Ashley from Oxygen’s “Bad Girls Club Miami”
No comments:
Post a Comment