The New York Times’ Post

If you thought incorporating social impact into your business strategy was only important to certain industries, look no further than Mecha Noodle Bar and founder/CEOs TONY M PHAM and Richard Reyes for evidence to the contrary. They have built a beautifully simple and effective business model and movement with Eat Justice, and their recent recognition by the Connecticut Restaurant Association as CT's 2023 Restauranteurs of the Year is so well deserved! Amazingly, this month Mecha Noodle Bar is donating almost $60,000 to a nonprofit nominated by an employee- and they make this kind of significant donation EVERY month through the Eat Justice model. Most players in the restaurant industry are not particularly known for corporate social responsibility, and especially for the small- to mid-sized restaurant businesses out there, slim margins are a frequent and legitimate concern when talking corporate citizenship. Many businesses in this and many other industries shy away from regular investment in social impact, but doing all they can when they can. This is valuable, and I hope still as appreciated as it was during the height of COVID 19. But what if a few fairly simple tweaks to your business model changed that? This is what Rich and Tony are achieving through Eat Justice- and it's paying off. Their business thriving, opening new locations in three more states in 2024. Their employee dedication and satisfaction is far above average. They are gaining a fantastic reputation with patrons beyond their seriously yummy chow, with a loyal base returning regularly because they know they're making an impact by eating there. And it's no small impact. Eat Justice is a movement- and their model is no secret. Seriously, ask Rich. Ask Tony. Ask any location manager. Ask me! It's not difficult to implement, is scalable, and is just as applicable for brand new companies as multi-generational companies. It's adaptable across industries. The goal is to truly build a community where lifting each other up is a given, woven into the fabric of the economy. Social impact investment is one facet of corporate citizenship. Businesses of the future will need to pay attention to all of the facets, but this is certainly an easy place to start.

Stepping out of your comfort zone is something that is so necessary for us to experience personal growth. Savannah is doing it…so why can’t I? I am. WE ARE at Restaurant Reputations! Check out the end (ouch 🤕) when she starts laughing 😂 and try something different yourself…give us a call! #makeithappentoday #marketingagency #lovemyjob #loveourclients

What are your favorite WI Summer Restaurants? Here's a clip we released this weekend for Milwaukee Uncut with Kristin Brey, Russell Nicolet, Michael Sampson and Charlie Berens

Eleven Madison Park (EMP) in New York City had already been among the world’s top 50 restaurants for successive years, and moving up on that elite list, when Peter Wells, food critic for The New York Times, walked out of its dining room after a fifteen-course lunch to write a review so scathing that he earned himself the name Peter ‘The Punisher’ Wells in the media. In today’s increasingly gatekeeper-less world, the idea of paying exclusive attention to one person’s opinion smells of fossils. I’ve for long wondered why the best restaurateurs and chefs are okay with flourishing and perishing by the food critic’s pen. They go to painstaking lengths to come good on that one unannounced Judgement Day and earn the right to those elusive stars. I said up top that this idea of giving so much heft to one person’s views is bonkers. I’m willing to change my mind on this. What persuades me is this: any brilliant creation is fractal. In its smallest component shines the excellence of its entirety. Each part captures the character of the whole. Steve Jobs was known to check the back of drawers because his father had taught him that anything beautiful had to be so through and through, even where no one’s eyes went. Especially where no one’s eyes went. It is the same thought that applies to the highest rung of customer service. The smallest detail represents the whole. A single diner’s experience carries the voice of the community. We can moan over the harshness and ridiculousness of letting one stranger determine the fate of our grandest projects. EMP made wholesale changes to its service after that biting review. Or we can use it as the perfect excuse to make the back of our drawer shine just like the front. In four years, EMP went on to be become #1 at the World's 50 Best in 2017. #customerservice #hospitality #curiosityovercertainty

If you're considering starting a restaurant, here are four rules to get you started.

At the core of every exceptional restaurant lies an unwavering obsession that transcends mere talent. It's the relentless pursuit of perfecting every detail, the hunger for constant improvement, and the fire that fuels a restaurant person's soul. The restaurant person lives and breathes this obsession, meticulously polishing each aspect until it shines as a reflection of their unwavering commitment. It's this obsession that propels the restaurant person forward, even during the most challenging times. They are addicted to the rush of making their restaurant better, day after day, surpassing their achievements with each stride. Tap the link in my bio ☝️ to unlock the secrets of cultivating an obsession that will propel your restaurant to soaring heights. #RestaurantObsession #CulinaryPerfection #HospitalityMastery

Is the DC dining scene truly facing the grim scenario suggested by the WSJ? Parallel sentiments resonate in articles from Food & Wine (which, in my personal opinion, seemed quite uninformed) and in the Washingtonian. These pieces explore the landscape of dining, covering everything from perplexing fees, increases in minimum wages, staffing challenges, to changing tip norms. However, the WSJ takes a step further, attributing the decline to public policy and crime. As a veteran in the hospitality sector, I've observed the transition from unwavering support to a more transactional (and at times, adversarial) relationship. The emerging sense of entitlement among diners, coupled with the industry's struggle to adapt, has cast a shadow over what was once a symbiotic connection. In these challenging times, understanding and patience emerge as the essential ingredients for a revival in the relationship between those who serve and those who savor. Hospitality is definitely at a crossroads these days! But, I don't think that DC is dying. #restaurantindustry #dining #customerrelations #changeisneeded https://lnkd.in/eGsUXbXQ

Part 2 Restaurateurs, Put yourself in the hot seat questions: Are you using social media at an A level? Is your team committed to excellence ‘out of your presence’? Does everyone have the tools to do the job you are expecting? Is your menu full of winners, they sell AND provide the necessary margins? Does your street presence scream, “I gotta try this place”? With the first step is the Guest met with energized, authentic hospitality? Does the Guest feel as though they are part of your brand? Are you part of the community?   You can have the best food, but if you can’t answer the above in the affirmative, you could be in for something less than fun.   There are any number of folks that are very helpful in giving us pictures of the environment, or that “shadow” that can be extremely helpful.   Every month I look at two pieces the minute I see them hit my inbox. Specifically, Wray and Associates newsletter, and even more specifically, John A. Gordon MAFF article (January was primo). Also, David Maloni – Especially great for determining features that create great margins of deliciousness! Jim Taylor is always helpful to any operator with his nuts & bolts, actionable analysis/direction! Wherever you get your help from, get it! Grow and be great!   Goshen is honored to help you in any way we can. Email us! https://lnkd.in/dcsQupy6

Anyone who has crossed paths with The Infatuation knows that their coverage and positive opinions cannot be bought. They dine anonymously; they don't accept invites or comped meals; and they take pride in their unfiltered honesty. Setting these expectations for our restaurant and hotel clients can be challenging, especially for those who expect that wining and dining a journalist will result in stellar coverage. While it may work for some publications, outlets like The Infatuation, who don't accept special treatment, pose a unique challenge. However, we always advise our clients to focus on delivering the best quality product they can – because ultimately, hard work, a compelling concept, and outstanding food will speak for themselves! For our San Francisco Bay Area clients Early to Rise and Ramen Nagi, their dedication shines through, and Infatuation took notice as demonstrated by their high review ratings! As publicists in the hospitality space know, once they fall in love with your concept, they'll continue find a way to talk about it again and again. And we're so appreciative of it. cc: af&co.

📣 Here's what WSH RESTAURANTS have to say about our 20 year partnership: