Tom Graham’s Post

We live in a world in which everything from music concerts to restaurants are over-produced. We just came back from Las Vegas seeing Adele. The show begins with a back-up piano growing to a back-up group growing to a back-up mini-orchestra. Lights, fancy staging, a sound system with much too much bass, stuff (including small hearts) falling from the ceiling, etc. In this restaurant review, the reviewer asks the question of whether these places--that are on the World's 50 best list--serve food that people would actually want to eat. Sometimes, in food, music, movies, etc., less is more. Japanese culture recognizes this in many ways. Meanwhile, the trip to Vegas brought back memories of seeing Chuck Berry and Little Richard in venues where you could see and hear them and not be distracted with sound and light shows and stuff falling from the ceiling. #Adele #concerts #LasVegas #music #restaurants #bestlists #Japan

#Musiclicensing fees are a cost of doing business for many restaurant owners, but that doesn't make them easier to understand. Read our article to learn more about the challenges your restaurant may face with these fees. (https://lnkd.in/gcxTeHqh) #restaurantowner #restaurant #restaurantindustry #restaurantoperator #restaurantfranchise #openarestaurant

Social Gatherings Tip: When organizing a gathering, consider sensory experiences. Atmospheric lighting, thematic music, and interactive food stations can make your gathering memorable.  #corporateevents #wine

I'm aware of 3rd party resellers for sports and music events, but this is the first I've heard about 3rd party platforms reselling restaurant reservations. The article states they are more active in major cities (I guess Cincinnati isn't major....LOL), so I'm curious if you have heard of these platforms. #restaurantmarketing #restaurantindustry https://lnkd.in/giekeGpZ

Can you guess the one important detail that many restaurateurs overlook? If you guessed music, you're right. Investing in quality restaurant sound systems can change the game, and not all speakers and amplifiers are created equal. Learn more about what to look for here: https://lnkd.in/geRkDs_r

Experience the Perfect Fusion of Gourmet Delights and Live Entertainment At FestivalPass, we believe that the best experiences are those that bring people together through their passions. Imagine a place where food and wine aren’t just sustenance—they’re an art form, crafted to perfection by chefs who start their day in the early hours to bring you the freshest, most delicious creations. Picture a bakery on-site, producing handmade pastries using family recipes that have been passed down for generations. Or a pasta shop that unveils a special dish—the pasta rose—just once or twice a year, making it a must-try for every festival-goer. Now, add to that a backdrop of live music from your favorite artists, filling the air with melodies that move your soul. This isn’t just a festival; it’s a celebration of life’s most indulgent pleasures. Whether you’re a foodie, a wine connoisseur, or a music lover, FestivalPass is your gateway to unforgettable experiences. Join us, and let’s make memories that last a lifetime. #FestivalPass #LiveEvents #FoodAndWine #MusicLovers #FestivalExperience

Summer is the prime season for music festivals, and Finnish festivals are leading the way in sustainability. Discover how Finnish festival cuisine highlights eco-friendly practices by tracking carbon footprints and investing in locally sourced ingredients. ♻ Explore this article to see how Finland combines cultural celebration with environmental responsibility: https://lnkd.in/daxwcAH7

Do you know the effect of loud music at restaurants? Besides causing hearing damage, that is :) We already know how marketers use our senses to make us do things. The bakery smell or the perfume aisle in a mall, for instance. The urgent calling sound of a street hawker. The choice of the most colourful vegetables in the front of the shelf. And so on. But I came across a really interesting article in Washington Post recently ('What science tells us about noisy restaurants' https://lnkd.in/gFXD3HCS) which explained that we may be consuming more alcohol and eating faster, lesser, when the decibels are high. That should be helpful in both the bill amount and leaving the table faster :) In context, I recalled a relevant part from Charles Spence's 2020 book 'Sensehacking'. In the book, the author talks about the US chain Chipotle that controls the tempo of the music they play in the stores! They play faster music at busy times of the day (which speeds up customers!) and slower music at quieter times so that encourages people to eat slower and the stores don't look empty! Another useful takeaway from the Washington Post article was the mention of an app called SoundPrint. Installed it, so that I can check the decibel levels the next time I'm in a noisy restaurant :) #sense #sensehacking #sound #music #restaurant #hotel

I'm pleased to announce you can preorder my book on food efficiency! It's out Saturday after so much work :) I started cooking in a rugby club aged 14. At age 16 I was volunteering at my favourite restaurant in the city. 19 years later and I've seen all sides of the industry. From failed passion projects, bohemian lifestyle gastrobars to high volume cafes and multimillion dollar annual revenue high volume upscale hotels. In my years as management I am happy to say I offered a 40 hour work week to chefs while simultaneously offering modern delicious food. However, I decided to take a break from management to focus on some side projects. What I found is that many other kitchen manager weren't having the same successes I had. Many were working their employees 55 hours a week. Why is that the standard in Manchester? We can do better surely? While chefs complain "it's the industry". It's not. Every business is its own business model with its own structure. If you believe everything has to be hard. Then maybe you're just making it hard for yourself. Chefs are too often the architect of their own demise: putting together menus that are too cost or labour intensive. I've taken my 30,000 hours of experience and condensed the key objectives that i target and change when I take over in a management position. The multiple, small yet simple and effective steps to take that 55 hour week down to a 40 hour week. The little things add up. So pay attention to the little things. You can preorder my book BUSINESS CHEF HOTEL RESTAURANT EFFICIENT KITCHEN as an ebook now. Paperback will follow! https://linktr.ee/barnkhan

Sensory in Marketing is now new but it is fascinating to realise the power sounds have on us. Schools told to read books loudly as listening increases retention. Remember more, memorise effectively! Sounds, voice, music, noise and many other names instantly teleports our mind to the era we had seen and lived. Reminds of the emotions felt on first instance of a musical tune. Memories of the past seem fresh and as new. Ambience of a lounge becomes popular cause of the type of music it plays. Instantly calms or energises. Builds a character. Remember these jingles?? https://lnkd.in/dJMKw9A9 Which is your favourite adn what does it remind you of?