The Intersection of Blockchain and IoT: Unlocking New Possibilities
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As separate technologies, both Blockchain and the Internet of Things (IoT)
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Saturday, July 19, 2014
A Summary of my Restaurant Promo Ideas through the years
Being in the Food and Beverage industry almost 26 years, what I have discovered is that the success of the restaurant isn't just the food served, its more than that. I am really passionate about my line of work, so much so I am constantly scouring the media for anything new related to the food and beverage industry. I am always searching for fresh strategies to promote my product as well as services. The internet provides you with tons of ideas and tips.
I started the Restaurant Promo Ideas blog in 2011 as a avenue to write out some of my ideas (tried as well as untried), hoping that it will help someone out there as other blogs have helped me in promoting my restaurant. Here’s a summary of my earlier post. Some might or might not be feasible to your outlet or business. Use whatever you feel is workable.
Monday, July 14, 2014
21 Attention-Grabbing Restaurant Menu Designs | Bashooka | Cool Graphic & Web Design Blog
A good restaurant menu design is one of the keys to success in the field of horeca. The menu of a restaurant should expresses the eaterys personality, should focus on the restaurant’s overall operations and should promote & keep the brand values fresh in your customers mind. So here’s a collection of Restaurant Menu Designs that try to draw attention to items they want to sell most—those, of course, that are most profitable.
Article Source :-
21 Attention-Grabbing Restaurant Menu Designs | Bashooka | Cool Graphic & Web Design Blog
ZIZZI
YEAH! BURGER
VERANDA
PALPO
JUNCALITO
SAGARA
THE INSIDE
MOOMAH
THE MENU FOR THE AERIE FOLDED & STANDING UP.
FÖDA
RESTAURANT MENU
CHINCHILLA
MOTHER’S PIZZA MENUS
COZMO CAFÉ
KERCUCAS CAFE
DELI MENU DESIGN
RESTAURANT BRANDING
HOLLY BURGER
FOUNDERS BREWING COMPANY
MENU DESIGN
Article Source :-
21 Attention-Grabbing Restaurant Menu Designs | Bashooka | Cool Graphic & Web Design Blog
Saturday, July 12, 2014
Restaurant Review - Ramadan Buffet at PNB Ilham Port Dickson
This year I started my Ramadan Buffet Hopping at the PNB Ilham Resort in Port Dickson. The local food there is said to be very tasty. PNB Ilham Resort is located at the edge of Cape Rachado. Its a walking distance from the Tanjung Tuan Lighthouse. The architecure of the building is of the Malacca Sultanate as it is located on the border between Melaka and Negeri Sembilan. This is also the reason why their time to break fast follows Melaka which is 1 minute earlier than Port Dickson. As it was the first week of the Ramadan, there were not much people dining. Muslims normally dine out a week after the Ramadan starts. The buffet Ramadan in Ilham was served in their ballroom which was overlooking the sea. It is priced at RM42.00 nett for adults.
A Must Have in Every Ramadan Buffet - ABC
Soup Station- Their Tom Yam was nice
Gulai Kawah served with Bengali Bread
Chicken Rice Stall
Enjoying the view, before breaking fast
For the main course station they served Nasi Bryani, Siput Sedut Masak Lemak (my favourite), Daging Satay which was well marinated and tasty, Ayam Masak Merah, a vegetable dish. Outside at the Gazebo there was stalls of Murtabak, Goreng Pisang, Fried Noodles and a whole BBQ Lamb. There was also 6 types of cold beverages, teh tarik and nescafe tarik. All in all it was worth it for RM42.00 nett for adults. Only shortcoming of the Ilham Resort is the distance from the main road and also their limited parking. So for the second and following week of Ramadhan come eraly to secure a parking space.
Website http://startmyrestaurant.com.my
Cost Only RM89.90 (approx. U$29.00)
Starting a restaurant looks very lucrative simply because people generally love to eat and we eat out lot..!! Asians are some lucky lots who can afford to have breakfast, lunch, tea, dinner and supper without having to know how to cook and without poking huge holes in our wallets. Eating out is part of our culture. We eat out all the time. This explains the numerous restaurants, cafes, warungs, bistros, or kopitiams in almost every corner of Asian countries. It seems like everyone knows and wants to open a restaurant.
You don’t need to be a chef to open a restaurant. In fact, most restaurant owners can’t even cook.! Many are politicians, singers, actors, models, housewives, retirees, businessmen who love food or even foreigners who want to introduce food from their homelands. While anybody can open a restaurant, it takes a trully hardworking, dedicated and discipline entrepreneur to open and operate a successful restaurant. Here is a detailed step-by-step ebook to guide you in planning your finances, obtaining necessary licenses and opening your first restaurant in Malaysia
Wednesday, July 2, 2014
Leadership lessons from Sir Alex Ferguson | Blog | London Business School BSR
What are the lessons of Sir Alex Ferguson’s 27-year tenure as manager of Manchester United? Pundits and former players have been falling over each other to praise Ferguson’s successes and his ability to bring out the best in his players. But I think there are some wider lessons for the business world that can be learnt from his lengthy reign, and from the way he has handled his departure.
1. Generating a return on long-term thinking.
It took Ferguson seven years (1986-1993) before his team won the Premiership. Can you imagine the manager of a top team today getting even half that amount of time to prove himself? Or indeed can you imagine a corporate board giving their new CEO seven years to hit his targets? The credit here goes as much to the United board as to Ferguson, for having faith in him for such a long time. But Ferguson himself was also a long-term thinker, investing in youth teams and proper scouting efforts, rather than just buying the star players of the day.
2. Capacity for renewal.
Many leaders are hostage to their previous successes – they stick with investments (e.g. their star players) and ways of working (e.g. team formations and strategies), and sooner or later they are eclipsed by competitors with newer and better ideas. Ferguson was a master of self-renewal. He sold off famous players, often while still at their peak, and he experimented with younger, unproven players.
3. Leaving at the top.
Many leaders stay in post well after their best-before date. This creates anxiety and disillusionment in the ranks, and it often leads to stagnation and decay. Ferguson smartly chose to leave before anyone was asking him to do so. It also looks as if he has left the organisation in good shape as well, with a good crop of younger players coming through. Leaving at the top is smart – but it’s even smarter to do it in a way that sets up the next guy for success.
4. Succession planning.
Ferguson presumably played a big part in the choice of his successor, David Moyes. Wisely, the United board have chosen to avoid the star manager – Jose Mourinho –who might think himself bigger than the club. Instead, by choosing Moyes, they have gone for someone cut from the same cloth as Ferguson, and someone young enough to potentially enjoy a 10-15 year tenure himself. Similar in many ways to GE’s handover from Jack Welch to Jeff Immelt.
5. Tough but Fair.
Ferguson’s management style wasn’t everyone’s cup of tea – he was famous for bearing grudges (against the BBC, for example) and for employing the ‘hairdryer treatment’ on underperforming players. But his tough-but-fair was highly effective and, importantly, his former players have (almost) all said they respected his approach. The important lesson here is that when it comes to style, context matters– Ferguson was managing highly talented, overpaid, oversexed, and not very bright teenagers, and he developed a way of working that was part coach, part boss, part father figure. If you are managing a group of PhD scientists or software engineers, you need to find a different way to motivate them.
What about mistakes? Well, anyone who has been around as long as Ferguson has made his share of bad decisions, and football fans around the world all have views on bad signings and star players he fell out with. But my biggest worry is that he seems to be sticking around on the United board. There is nothing that makes the new guy’s job hard than having the former boss lurking in the background, second-guessing your decisions. Jorma Olilla at Nokia and Stelios at Easyjet, for example, both made life difficult for their successors. I think Sir Alex should make a clean break, and give David Moyes a free hand to chart a new direction for Manchester United.
This post was first published on Business Strategy Review on 10 May 2013
Product How to Open your Restaurant in 8 weeks
Website http://startmyrestaurant.com.my
Cost Only RM89.90 (approx. U$29.00)
Starting a restaurant looks very lucrative simply because people generally love to eat and we eat out lot..!! Asians are some lucky lots who can afford to have breakfast, lunch, tea, dinner and supper without having to know how to cook and without poking huge holes in our wallets. Eating out is part of our culture. We eat out all the time.
This explains the numerous restaurants, cafes, warungs, bistros, or kopitiams in almost every corner of Asian countries. It seems like everyone knows and wants to open a restaurant. You don’t need to be a chef to open a restaurant. In fact, most restaurant owners can’t even cook.! Many are politicians, singers, actors, models, housewives, retirees, businessmen who love food or even foreigners who want to introduce food from their homelands. While anybody can open a restaurant, it takes a trully hardworking, dedicated and discipline entrepreneur to open and operate a successful restaurant.
Here is a detailed step-by-step ebook to guide you in planning your finances, obtaining necessary licenses and opening your first restaurant in Malaysia
1. Generating a return on long-term thinking.
It took Ferguson seven years (1986-1993) before his team won the Premiership. Can you imagine the manager of a top team today getting even half that amount of time to prove himself? Or indeed can you imagine a corporate board giving their new CEO seven years to hit his targets? The credit here goes as much to the United board as to Ferguson, for having faith in him for such a long time. But Ferguson himself was also a long-term thinker, investing in youth teams and proper scouting efforts, rather than just buying the star players of the day.
2. Capacity for renewal.
Many leaders are hostage to their previous successes – they stick with investments (e.g. their star players) and ways of working (e.g. team formations and strategies), and sooner or later they are eclipsed by competitors with newer and better ideas. Ferguson was a master of self-renewal. He sold off famous players, often while still at their peak, and he experimented with younger, unproven players.
3. Leaving at the top.
Many leaders stay in post well after their best-before date. This creates anxiety and disillusionment in the ranks, and it often leads to stagnation and decay. Ferguson smartly chose to leave before anyone was asking him to do so. It also looks as if he has left the organisation in good shape as well, with a good crop of younger players coming through. Leaving at the top is smart – but it’s even smarter to do it in a way that sets up the next guy for success.
4. Succession planning.
Ferguson presumably played a big part in the choice of his successor, David Moyes. Wisely, the United board have chosen to avoid the star manager – Jose Mourinho –who might think himself bigger than the club. Instead, by choosing Moyes, they have gone for someone cut from the same cloth as Ferguson, and someone young enough to potentially enjoy a 10-15 year tenure himself. Similar in many ways to GE’s handover from Jack Welch to Jeff Immelt.
5. Tough but Fair.
Ferguson’s management style wasn’t everyone’s cup of tea – he was famous for bearing grudges (against the BBC, for example) and for employing the ‘hairdryer treatment’ on underperforming players. But his tough-but-fair was highly effective and, importantly, his former players have (almost) all said they respected his approach. The important lesson here is that when it comes to style, context matters– Ferguson was managing highly talented, overpaid, oversexed, and not very bright teenagers, and he developed a way of working that was part coach, part boss, part father figure. If you are managing a group of PhD scientists or software engineers, you need to find a different way to motivate them.
What about mistakes? Well, anyone who has been around as long as Ferguson has made his share of bad decisions, and football fans around the world all have views on bad signings and star players he fell out with. But my biggest worry is that he seems to be sticking around on the United board. There is nothing that makes the new guy’s job hard than having the former boss lurking in the background, second-guessing your decisions. Jorma Olilla at Nokia and Stelios at Easyjet, for example, both made life difficult for their successors. I think Sir Alex should make a clean break, and give David Moyes a free hand to chart a new direction for Manchester United.
This post was first published on Business Strategy Review on 10 May 2013
Product How to Open your Restaurant in 8 weeks
Website http://startmyrestaurant.com.my
Cost Only RM89.90 (approx. U$29.00)
Starting a restaurant looks very lucrative simply because people generally love to eat and we eat out lot..!! Asians are some lucky lots who can afford to have breakfast, lunch, tea, dinner and supper without having to know how to cook and without poking huge holes in our wallets. Eating out is part of our culture. We eat out all the time.
This explains the numerous restaurants, cafes, warungs, bistros, or kopitiams in almost every corner of Asian countries. It seems like everyone knows and wants to open a restaurant. You don’t need to be a chef to open a restaurant. In fact, most restaurant owners can’t even cook.! Many are politicians, singers, actors, models, housewives, retirees, businessmen who love food or even foreigners who want to introduce food from their homelands. While anybody can open a restaurant, it takes a trully hardworking, dedicated and discipline entrepreneur to open and operate a successful restaurant.
Here is a detailed step-by-step ebook to guide you in planning your finances, obtaining necessary licenses and opening your first restaurant in Malaysia
Sunday, June 22, 2014
How to open a Panini Cafe
Whats needed to open your Panini Restaurant
Panini Restaurant Design
Your restaurant design should have a clean, pleasing as well as comfortable atmosphere. Providing free wi-fi Internet will certainly appeal to customers working from their laptop, although you run the risk of encouraging diners to linger long after finishing their sandwiches. Obtain equipment necessary for your kitchen like cutting boards, a cold counter that you can display your ingredients, refrigerators and also stainless steel counter top for working along with other small items. Last but not least the key equipment the Panani Machine. Ensure you purchase a commercial one that is able to last longer.Create Your Panini Menu
Making Panini sandwiches is simple; you simply need to make use of simple ingredients. You don’t need to be or even employ a Michelin Star Chef. Get good quality bread like ciabatta, rye, whole meal and so forth. Select hardy breads so they withstand the sauces as well as ingredients. As for the fillers you can include just about anything like smoked meats, vegetables, cheese and various sauces. A good Panini is generally made with only four or five flavor combinations to avoid overwhelming the taste. You can even use your local delicacies example in Malaysia; Spicy Anchovies Paste (Sambal Ikan Bilis) is a favourite. So I suggested my pal to add it to the menu.Marketing your Panini Shop
The best way that you could market your shop is to hand out free samples. Cut various bite size sandwiches, skewered with little picks. So customers can sample different varieties. Hand out flyers to local offices, so their staff can drop by lunch breaks. Create special stamps where you can stamp on it, each time your customer purchases a sandwich you stamp on the card. Then the customer can redeem their free sandwich when they have 9 stamps. If you are in an office building you can provide delivery service to the offices when they purchase a certain amount of sandwiches.Selling Add Ons
In my earlier post “Restaurant Promo Ideas #22- Little Things to Help your Customers Spend More” I sold add ons (Souvenirs) in my pub. I sold products with a Pirate Theme that suited my Pub. You can even offer add ons in your Panini Shop or Kiosk. You can offer bottled water, carbonated drinks, fries as well as ice cream. Should you have the space and your local authority or council allows throw around a few tables and chairs, so customers can sit down whilst enjoying their sandwich. Put a glass door fridge stocked with beverages which is visible to the customer’s view in order to entice them. Don’t price the items too high; these are additional revenue to you.Product Coffee Shop Secrets
Website www.thebrewbook.com
Cost Only $67
60 days unconditional money back guarantee
There are some people within the coffee shop industry who have not been telling the truth about how much it actually cost to open a coffee shop or open a coffee service business. There are two reasons for this.
1. They are trying to sell you something. Either some really expensive equipment, or some expensive consulting.
2. "They" don't want to create more competition for themselves (ie, other coffee shop owners).
Wayne Mullins a former co-owner of two successful coffee shops have written this e book called Coffee Shop Secrets which is designed to walk you through the entire process of opening a coffee shop
Coffee Shop Secrets is not for people who think they can sit on their couch and have a coffee shop magically open for you. Opening a coffee shop is work! But Coffee Shop Secrets will guide you straight through the process with the fewest possible mistakes (saving you money and your valuable time).
Saturday, June 21, 2014
Friday, June 6, 2014
Simple Father’s Day Promotion Ideas You Can Use at Your Bar or Restaurant
When you think of the popular holidays that bring customers in to your bar or restaurant, Father’s Day might not be at the top of your list. But, according to the National Restaurant Association, Father’s Day is the third most popular holiday for people to dine out (right after Mother’s Day and Valentine’s Day). With that in mind, you’ll want to do everything you can to attract families to your bar or restaurant. Read on for a few great ways to bring in more customers on Father’s Day.
Father’s Day can be a big moneymaker for your bar or restaurant. Keep these ideas in mind and see how many families you can bring in on the big day!
Article provided by Buzztime.
Simple Father’s Day Promotion Ideas You Can Use at Your Bar or Restaurant
Have a whole week, not just a day.
Not every dad will be free on a Sunday, so extend your promotion. By having Father’s Day deals every day for a week, you’ll be able to attract more people.Partner with other businesses.
Contact companies in your neighborhood and see if any are interested in creating deals together. For example, you might want to partner with a golf course or movie theatre to offer package deals to dads.Get macho.
Focusing on traditionally “manly” drinks and food will appeal to many dads. Play up your strong cocktails and meaty meals.Have a prix fixe menu.
Make things a little fancier by offering a prix fixe menu with limited options.Organize kids’ activities.
If you want to attract dads, you have to have something for their kids to do. Make sure to have child-friendly games so that dads are able to enjoy themselves without trying to entertain their kids.Special dad deals.
Reverse the typical “kids-eat-free” deal and offer free meals to dads with every purchase of a kid’s meal. Or, offer free desserts or appetizers to dads.Instagram contests.
Encourage customers to post pictures of their dads having fun at your bar or restaurant with a specific hashtag. Then, award a prize to the best picture.Give them something to remember.
Whether it’s a souvenir beer stein or a t-shirt, customers will enjoy having something to remember their special day with dad.Snap some photos.
Hire a photographer to take photos of dads with their kids, and then get everyone’s email addresses so you can send them their photos. Bonus: getting email addresses means you’ll be able to send them future deals and promotions. Or, consider renting a photo booth for the day.Father’s Day can be a big moneymaker for your bar or restaurant. Keep these ideas in mind and see how many families you can bring in on the big day!
Article provided by Buzztime.
Simple Father’s Day Promotion Ideas You Can Use at Your Bar or Restaurant
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