조선비즈 CHOSUNBIZ’s Post

Top 9 Tips for Greater Palm Springs Restaurant Week

🍽️ Did you know you can support the Holocaust Center by dining out this September? Thanks to Talk of the Town, you can round up your check at participating restaurants to benefit our Center! It’s an easy way to give back while enjoying a great meal. Ask your server how you can help support the Holocaust Center when you dine. Every bite counts! For exact locations, visit our website or message us to learn more! 🌹 #SupportLocal #RoundUpForCharity #HolocaustCenterFL #DineForACause #TalkOfTheTown #CharityDining #SupportLocalBusiness #HolocaustAwareness

I love this strategy and way of thinking.

"Elevate your plant-based culinary journey with 30 sensational Vegan Chinese Recipes! 🌱🥢 From savory stir-fries to delectable dumplings, discover a world of flavors that redefine meatless dining. Dive into the rich tapestry of Chinese cuisine, reimagined with wholesome, plant-powered ingredients. Let's make your kitchen an adventure – one delicious recipe at a time! Swipe, cook, and savor the taste of compassion. 🥦🍜 #VeganChinese #PlantBasedCuisine #DeliciouslyVegan"

Econautics believes that the most critical issues of today are all interconnected. For example, you can't achieve health equity if patients don't have access to clean air to breathe, water to drink, and healthful foods to eat. That's why we are actively seeking out and #learning from other #nonprofits in the City of Fort Worth throughout our #reorganization this year. We are #listening to established nonprofits about their challenges, successes and opportunities. We are working to create new #partnerships and to incorporate this #feedback as we design our programs. #Together, we can create #transformationalchange. This week, we want to say thank you to Taste Project Founder Jeff Williams for his time! If you haven't heard of this awesome organization, Taste Project is a nonprofit with a mission to: "feed, educate, and serve our community so they may “…taste and see the Lord is good.” Psalm 34:8. ...Our first project, a non-profit restaurant, focuses on healthy, quality meals made from fresh ingredients. Our menu has no prices. This is a give and take concept. We ask guests to do one of the following: 1) pay what you can afford, 2) pay what you would typically pay, or 3) pay what you would typically pay, plus a little extra." Learn more on their website https://lnkd.in/gX-3HWxa or check them out at: Taste Community Restaurant 1200 South Main Street Fort Worth, Texas 76104 P.S. - Do you know of an awesome local nonprofit that we should check out? E-mail us at info@econautics.org!

In the film "12 Years a Slave," there is a poignant scene where the overseer, citing the Bible, tells the slaves who can't read that they must labor tirelessly from sunrise to sunset, giving their all, and self-flagellate if they fail to meet expectations, to cleanse their sins. This scenario eerily mirrors the current dynamics between restaurants and food delivery platforms. These platforms, far from being charitable, continuously optimize their algorithms to their advantage, forcing restaurants to depend solely on them by phasing out their own delivery operations. This dependency has led many restaurants to shut down, while others struggle to reclaim their delivery services, realizing too late the damage done to their reputation and customer base. Personally, I don't blame these restaurant owners for their initial trust in a system they did not fully understand. This situation highlights the need for continuous adaptation and strategy refinement on my part to effectively support restaurateurs. Success in this industry is gauged by four critical factors: rating, staff service, delivery time, and packaging quality. When a restaurant effectively manages these areas, it significantly advances towards achieving success.

TL;DR: new categories on map, seeking sponsorships, and donate today. Two new categories I'm working on fleshing out in my Zero Proof Nation Global Map 🗺️ ⚡️ ⤵️ 1) NA-friendly retailers (shops that aren't specifically non-alc but have a strong commitment to NA options, like DC's Salt & Sundry.) 2) NA-forward bars and restaurants (think non-alc tasting menus, equitable offerings, creativity on menus, etc. - like Kat Quinn Porco,'s One Legged Magpie / Soberbird in Montana). This is a huge undertaking and will gel together over time, with your help. Submit locations ⤵️ to the usual categories and the new ones today! Also, keep ZPN the NPR of NA and ensure this content remains free for EVERYONE. How to do that: Donate one-time or become a member: https://lnkd.in/e_T8H9Qh Subscribe to my Substack with a monthly, annual, or founding subscription: https://lnkd.in/dRYDETzQ Sponsor the newsletter ^ and map. Media kit available upon request and message me here or via email: laura@zeroproofnation.com

10 years ago, "Craft" was all about being different from big beer and clearly, the battle was in the Specialty segment which was "marginal". I mean.... was there a big guy brewing a Gose or an IPA really? In 2024 and going forward, "Craft" is first and foremost a mindset and brewing lagers, even American Light Lager is absolutely fine. And really that is going to change the game a lot as both will now fight in the central arena looking for consumer's attention. Here is Montucky. A beer from Montana, named after Montana backwood and rural side nickname. Tagline: Cold Snack. Giving 8% of profit to local charities. Great taste, cool design, priced between Busch and Bud. This year it made it in the 50 largest craft by volume and is available in 32 states. Oh and GALLO (Wine & Spirit) just made a strategic investment in Montucky, adding fuel to the fire! So we have more Wine & Spirit companies with a leg in the beer world, while the beer world is all about beyond beer. More fusions ahead!

Fundraiser’s Dinner Etiquette Tip #8: Dining with Poise Dining etiquette can make a strong impression at a formal dinner, so here are a few tips to help you navigate with grace: 🥖Bread basics – Tear your bread into small pieces, buttering a few bites at a time. Avoid cutting it with a knife or eating it whole. 🍲 Soup etiquette – Gently stir your soup to cool it, rather than blowing on it. And when you take a spoonful, scoop it away from you. 🥗 Mind your bites – Take small bites, chew with your mouth closed, and definitely don’t talk with your mouth full! 🥘 No double-dipping – If you’re sharing a common dish, like a sauce, avoid double-dipping to keep things courteous. 🍴 American-style dining – When cutting your food, use your right hand for the knife and your left for the fork. Then, switch the fork to your right hand to take a bite. 🍽️ Follow the host’s lead – Let the host set the pace for each course. Waiting until they begin ensures you’re in sync with the table. These small details show attention to etiquette and respect for your dining companions. What dining tips do you always keep in mind? Share below! 👇 #DinnerEtiquette #petrusdevelopment #fundraising #development #faithbasedfundraising #fundraisingdinner #EtiquetteTips

1. Develop a unique and memorable concept for your restaurant. This could involve a creative theme, innovative menu offerings, or a special dining experience that sets you apart from competitors. 2. Emphasize high-quality ingredients, expert culinary techniques, and consistent food preparation to create dishes that customers love and remember. 3. Provide exceptional customer service that goes above and beyond expectations. Train your staff to be friendly, knowledgeable, and attentive to customer needs. 4. Design an inviting and visually appealing ambiance that complements your concept and makes customers feel comfortable and excited to dine at your restaurant. 5. Get involved in the local community by hosting events, supporting charitable causes, or participating in local festivals and markets. This helps build goodwill and establishes your restaurant as a valued member of the community. #RestaurantConsulting #MillsRestaurantConsulting #ElevateYourDiningExperience