Grüvi’s Post

With nearly three decades in the #restaurantindustry, RTN Vendor Advisory Council board member Founder / CEO of OneDine Rom Krupp tells Hospitality Technology magazine he's focused on "re-establishing how commerce really works in the restaurant space. Modern needs as opposed to adaptation." He's looking to help restaurants address the inherent low-margin / unit economics in the industry. For casual dining, augmenting tech with labor is helping to maximize table turns & keep customers check out faster, making everyone happier. High touch points in casual dining can still be achieved, when the right tech is helping to improve the unit economics in the right way. This is a great example of how to solve modern-day challenges with technology to augment, not replace, great service & warm hospitality. "People expect a 5-star experience. The question is, 'Is the restaurant willing to do recovery immediately' (when it happens, not after the fact on social media)." Technology can help facilitate this kind of experience. "We're bullish about our industry. Restaurants are here to stay. Operational manual, touch points, changing technology can affect your ability to survive... Your business can be hacked (marketplace disruption), let's be forward-thinking. Think about the vulnerabilities to put tech in place to ensure we thrive." Rom Krupp, Founder & CEO of OneDine #restauranttechnology #restauranttech #dataintegrity #casualdining #tipping #guestfeedback #loyalty

Check out this feature for a closer look at our muscadine operation!

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Having worked with winery owners for over 30 years, I've observed a common pitfall known as the "peanut butter spread" process, where costs are allocated broadly and often inaccurately, leading to missed profit opportunities. Through meticulous costing of bulk and bottled wines, my clients gain a comprehensive understanding of their true production costs, broken down by vintage, varietal, and bottling. This detailed approach empowers businesses to make informed pricing decisions, ensuring that each wine is priced appropriately to maximize profitability. If this resonates with you, I invite you to schedule a call using the link below. We can discuss how my expertise in wine costing can support your business objectives and ultimately boost your bottom line. #wine #winebiz #winecost #wineindustry

Is a 🌭 a Sandwich? Let's Settle This (Or Not) Ah, the age-old question: is a 🌭 a sandwich? If you're feeling brave (or just looking for a fun way to procrastinate), you might want to check out this delightful video debate that attempts to answer the ultimate culinary conundrum: 🌭 Sandwich Debate https://lnkd.in/e_DU-bA6 Now, you might think that this is an easy question. Bread + Meat = Sandwich, right? But let me assure you, dear readers, this debate is not for the faint of heart—or for those who prefer things to be black & white. What starts as a seemingly innocent inquiry into the culinary identity of a 🌭 becomes a metaphysical deep dive into what makes a sandwich... well, a sandwich. Watching the panel in this video, I found myself wavering. The classic argument—a 🌭 is meat inside bread, & thus, it qualifies as a sandwich—seems so bulletproof. But then, there's the rebuttal that hits you like an uninvited soggy bun at a backyard barbecue: a 🌭 is... different. It exists in a realm beyond sandwiches, defying neat categorization. It’s like the rebellious cousin at the family reunion who shows up late, sporting a top hat & claiming they’re *not* technically family because they live in a van. I mean, they’re *there*, aren’t they? And yet... something feels just a little off. This video’s passionate takes from both sides had me nodding, laughing, & shaking my head all at once. The intensity of the debate reached such heights that at one point, I wondered if the invention of a new taxonomy was in order—perhaps sandwiches need a "maverick" category that hot dogs can finally call home. Heck, I even started considering whether a taco could be called a sandwich—but let’s not open *that* can of worms today. (Spoiler: I have a feeling that taco lovers & 🌭 purists would form an alliance just to chase me down.) The video is definitely worth a watch, & I think it boils down to this: a 🌭 is only a sandwich if you *want* it to be one. Or, if you’re desperate to win a bet at a dinner party. At the end of the day, whether you classify your 🌭 as a sandwich or as a category-defying masterpiece, I think we can all agree on one universal truth: it’s best enjoyed with a cold drink & maybe a side of existential dread about culinary labels. So where do I stand on this pressing question, you ask? Well, I think the real answer is, it's whatever gets people riled up enough to bring me more hot dogs.

OK Human goes worldwide 🌏. Dr Prakti nasza ostatnia kampania trafia na jedynki i jest highllightowana na branzowych stronach. Co tu dużo pisać :))) a tak napisała 🖋 o nas redakcja 👇 „A wildly creative, hugely entertaining commercial for dishwasher detergent? Warsaw agency, OK Human, has nailed that brief. Even better for achieving the commercial’s purpose, the fun 60-second spot for Dr.Prakti is based on a well-known insight, common joke among friends and regular source of humour in social media – couples argue about the right way to load a dishwasher. (It’s an impressive 40% of couples.) The main disputes are about pre-rinsing or not pre-rinsing, should you pre-soak and how crooked plates ruin it all. Dr.Prakti’s gel solves all three, getting rid of most argument triggers.” 👏 Agnieszka Klimczak Kuba Michalczuk Kamila Zawada Małgorzata Drozdowska👏  CLOVIN S.A. 👉 Bartosz Woznicki Grzegorz Mościbrocki Przemysław Czyżewski Papaya Films 🍽 VEIN Postproduction

A question for readers, fellow journalists, cocktail imbibers: what do you think of "changing" an interview question after the fact? Interviewing Trevor Kallies, director of bar and beverage for Science of Cocktails at Science World, last week one of my questions was "Were there any cocktails that have just kind of crashed and burned? Set the place on fire or anything like that?" Not a bad question, to be sure. But when transcribing and editing the interview for print/online I changed it to: "Have there been any cocktails that have crashed and burned? Set the place on fire or opened up a rip in the multiverse?"—making the interviewer (me) look a little more imaginative than he actually was, at least at that time of the morning. So what do you think? Bad journalistic practice? Or within acceptable bounds of sprucing up the piece for reader consumption? Science of Cocktails takes place tonight, April 11, at Science World. You can read more about the annual event at the link below. Note: the story includes a recipe for a peanut butter old fashioned! #scienceofcocktails #Vancouver #journalism #cocktails #fundraisers #science #recipes

[imagine “Graduation” by Vitamin C is playing probably] A lot has been coming out about Foxtrot and Dom's Kitchen & Market the past few days. It's disappointing. It's personally frustrating. But equally en masse, seeing the outpour of support and praise on behalf of my teammates in the Creative Department has been endearing. I'm honored to have been a part of it, and that's really all I want to focus on. Because, to me, after its front-line workers, a brand's most potent asset is its story. And our enduring story was my favorite part of Foxtrot, even as it warped and we fought back. So, I want to shoutout the people who guided me and told a stellar story over the past few years: Jasen Emamian: A erudite social manager, content machine, and outspoken voice in the room. The rare social hire who also delivers. Colleen Griffiths: A wholly original one-person team whose talent is matched by their speed. PS this is the kindest human. Nicole Mizgalski: An extremely informed and worthwhile creative, mentor, and thought leader. When she speaks you better f***in’ listen. This is invaluable perspective.  Rob Schellenberg: Surely a future leader in unlocking this “third coast” as the most inspired hub for creative cool things. Makes designing and sifting through the rubble to find your genius look easy.  Garrett Sweet: An agile and masterful photographer; you’ll be lucky to look at his gallery and see things the way he does. I’d say book him now but he’s probably already too cool for you. and Stephanie Klaers + Kelsie de la Ossa: The only people who could keep you wrangled long enough to bottle all your genius, and patient enough to bring your vision into the material world. We made stuff. We threw parties. We launched wines and snacks. A concert here. A DJ set there. We created so many f***ing emails, posters, menus, intros, booklets, signs, product descriptions, the coolest merch. We were as hungry as the business we worked for. And still are! So connect with these people. Foxtrot and Dom’s are done, but the talent of this team and all it's contribtuors will be recognized wherever they go next.

When we heard MTV was bringing a reality show to Sarasota... I couldn't resist imagining and producng a JDub's take on a reality show. We dubbed the show, "Siesta Shore... The real reality". Like anything we produced, this uh, "take" on a Sarasota based reality show was exactly in line with what the JDub's brand represented. Authenticity just may be the most important aspect of any marketing strategy, industry unimportant. #Branding #Marketing #DigitalMarketing #BrandStrategy #ContentMarketing #SocialMediaMarketing #MarketingStrategy #PersonalBranding #BrandAwareness #MarketingTips #InfluencerMarketing #BusinessGrowth #MarketingTrends #BrandDevelopment #OnlineMarketing