We are honored to share our USA Today Best Restaurant for Quick, Healthy Food nomination with you! Support us and vote for El Pollo Loco today. 🔥
El Pollo Loco, Inc.’s Post
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Learn the art of the elevator pitch by watching Matthew McConaughey deliver a 60-second pitch for a new product #PGGaskets #refrigerationgaskets #commercialkitchensolutions #foodserviceequipment #kitchenmaintenance #restaurantrepair #grocerystoremaintenance #onsitewelding #cuttingboardresurfacing #restaurant #houstontexas
https://ift.tt/BVxLZFP
inc.com
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Helping wine brands grow their e-commerce sales through increased engagement using direct message automation by providing my Sales Strategy System.
🍷 Coming up with unique wine content ideas allows me to blend creativity and expertise, to curate experiences that resonate with my audience. It's about more than just describing flavors or recommending bottles—it's about telling stories, painting pictures, and uncovering the nuances of this remarkable beverage. 📚🖌 By thinking outside of the box, I strive to push the boundaries of what wine content can be. I seek to surprise and delight, offering fresh perspectives and unconventional pairings that challenge conventional wisdom. It's in this space of innovation and imagination that true connection with my audience is forged. 💡🚀 But what truly fuels my passion is the impact it has on the wine community. I receive messages from fellow enthusiasts, thanking me for introducing them to new wines, expanding their horizons, and reigniting their love for this ancient elixir. Knowing that my unique content ideas can bring joy and inspiration to others is an incredible reward in itself. 🌟💖 Here are a few March wine content ideas for you to use ⬇️ #wineindustry #winebusiness #winemarketing #winecontent
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🍷 Exciting News for Wine Lovers and Curious Minds Alike! I’m thrilled to share something truly special—a new book by Tyler Balliet and Morgan First, "The Rebel School of Wine," now available. Tyler and Morgan, pioneers in making wine knowledge accessible and fun, have launched an illustrated handbook that demystifies wine for everyone, especially those new to this fascinating world. For those who don’t know, I go way back with Tyler and Morgan to 2007 when they founded The Second Glass, a wine magazine I had the pleasure of contributing to. Their entrepreneurial journey evolved into creating Wine Riot, transforming wine tasting into dynamic, interactive experiences. Though they've moved on from running these events, their passion for approachable wine education never waned. 📘 About "The Rebel School of Wine" This book isn't just another wine guide. It's a vibrant, approachable handbook that invites you to learn about wine in a way that is both educational and exhilarating. Designed for those who find traditional wine culture daunting, Tyler and Morgan's work breaks down barriers with its engaging content and beautiful illustrations. Tyler and Morgan have always been vocal critics of the exclusivity and gatekeeping in the wine industry—elements that often alienate newcomers and younger generations. Yet, they also champion the profound joy and enhanced experience that come from understanding wine. This dual perspective makes "The Rebel School of Wine" not just a guide, but a gateway to discovering your own path in the wine world without feeling overwhelmed or out of place. 🌟 Why This Matters In an industry often focused more on marketing than education, Tyler and Morgan’s approach is refreshingly sincere. They aren’t here to gatekeep or judge; they’re here to share their excitement and knowledge about this complex beverage. Whether you know a little or a lot about wine, there’s something in this book for you. I encourage all my connections to check out "The Rebel School of Wine." Whether you’re looking to deepen your wine knowledge or simply want a delightful read that elevates your next glass, this book promises to be an engaging companion. 🔗 Grab your copy at https://lnkd.in/eMas8Tgc
Rebel School of Wine: A Visual Guide to Drinking with Confidence
rebelschoolofwine.com
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Capturing that secret sauce! When I first started in IP, I didn’t realise how much intellectual property (IP) was being created in restaurants and by chefs. Chefs often take it as flattery if others use their works of art or create similar delights; so that IP is often overlooked in the kitchen. IP can be in many forms - the brand or name of the restaurant (even chefs names) can be trade marked, chefs often write books so that their copyright becomes invaluable and patent protection can act as a valuable tool to protect innovative and inventive methods. This IP can become a valuable asset for any chef or restaurant. Take chef Ferran Adrià, the maestro behind Spain's elBulli™ restaurant (and sadly one I couldn’t get into for love or money!) Adrià's inventive cooking techniques and mind-bending dishes were more than just culinary marvels; they were patented in 2007! His spherification method (transforming ingredients into edible pearls) was shielded by intellectual property rights. IP protection not only preserved this culinary exclusivity but also opened doors for collaborations and licensing deals, turning Adrià's creations into commercial successes. If we take the name GORDAN RAMSEY it immediately conjures an enviable place to dine. It oozes sophistication, style and taste (arguably). The name has been trade marked which elevates the value of the brand and increases the monetary value of any restaurant being started and associated with chef Gordan Ramsey. Jamie Oliver didn’t create the name THE NAKED CHEF in 1999 and was forbidden to use it outside of his television show where the name was owned by the producers of the television series. Had he negotiated to own the name, it would now be worth several million dollars. Heston Blumenthal managed to stop the use of the restaurant name THE FAT DUCK in Australia despite not having any registered trade marks here because of the long standing use and goodwill in the name. It's a testament to how IP can turn culinary ideas into assets. Reach out to XVII Degrees at www.17degrees.com.au to discover how we can safeguard your culinary brilliance. #CulinaryInnovation #CopyrightYourCreations #IPAssetsInCuisine
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🍽️ Calling All Danish Restaurant Owners! 🇩🇰 Are you a restaurant owner in Denmark looking to spice up your online presence? We've got something special just for you: ✅ Accurate Online Info: Ensure your restaurant's details are spot-on. 🗺️ Google & Apple Maps: Make sure diners can find you effortlessly. 🍔 Delicious Food Photos: Showcase your delectable dishes. 📜 Menu Online: Put your menu in front of hungry customers. 📊 SEO for Local Searches: Boost your visibility in Denmark. 📝 Engaging Content: Content that makes mouths water. 👩🍳 Culinary Expertise: We know the restaurant business inside out. 📈 Regular Updates: Keep your offerings fresh and enticing. Ready to fill those tables? 🍽️ Get in touch directly to elevate your restaurant's online game! 📩
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An article by Felicity Carter from Meininger's International sheds light on the power of videos for the wine industry. "YouTube Is the Way to Attract Younger Audiences to Wine" I remember in 2009 with my team at Millesima, we started producing small format videos to present the vineyards that we were selling. The success was immediate and international. Wine lovers were delighted to be able to discover the vineyards, the cellars and the people who made their favorite wines on YouTube, Facebook and LinkedIn. A picture is worth a thousand words and it conveys emotions that can make fans loyal or even ambassadors. Please note that creating excellent video content is neither easy or cheap. It's a real job! In 2023, I created BlueWine.com which presents hundreds of films, documentaries, series and reports on wines and spirits. A source of inspiration and or simply entertainment for everyone who wants to discover vineyards, grape varieties, winegrowers and much more. Sit, Sip and Stream... https://lnkd.in/eMbmapWz
YouTube Is the Way to Attract Younger Audiences to Wine
meiningers-international.com
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Of all the writing I do, it’s the food/travel stuff I enjoy the most. Suffolk - and East Anglia - has such an exciting, buzzing food scene and so many great places to stay. Thus, I’m excited to launch a new monthly column celebrating the best of all things food, drink and travel ✍🏼 Starting with my favourite places to eat in Suffolk 🍽️ Give it a look! 👍🏼 #food #foodanddrink #foodblogger
From fine-dining to brilliant burgers - 15 of the best places to eat in Suffolk
eadt.co.uk
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Independent Whisky & Antiques Consultant, Broker and Analyst Forbes Contributor Owner/Editor In Chief @ The Whiskey Wash
When I took over The Whiskey Wash, I perhaps underestimated the amount of time required to curate, write, and publish great content. However, the hard work is paying off, and we now attract approximately 450,000 visitors a month. Visitors will only continue to come if the content is compelling, and that is why I am so proud of the work done by not only our in-house team but also by our guest writers. This month, the Edinburgh Whisky Academy posted their first article on how to taste whisky like a pro. Understanding whisky tasting notes can significantly enhance your appreciation and guide your choices. The article breaks down common terms such as "peaty" and "oaky," and provides advice on creating your own tasting notes to deepen your whisky experience and refine your palate. I’m delighted to be able to open up The Whiskey Wash community to other like-minded individuals who are eager to educate and discuss their craft. So far, we have had contributions from the likes of Nc'nean, Royal Salute, Chicken Cock, EWA, an IWC judge, and many more. These contributors are passionate about what they do, and best of all, they understand that our readers dislike being sold to, spammed, or otherwise bothered. As such, their stories have received tens of thousands of views each as they come from a position of sharing knowledge and love of the industry and product. Likewise, these articles are not advertorial; we have demonetised The Whiskey Wash, running no third-party ads anymore. We are focusing on the bigger picture, aiming to build TWW into the go-to whisky destination online. I am a firm believer in the 'dripping tap' approach rather than a 'flash in the pan.' Great content, like what these contributors are creating, will undoubtedly strengthen their ties to their brands within our extensive community. So if you are passionate about whisky/whiskey/cognac/spirits and want a platform to write about it, please get in touch :)
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“For a wine writer, the two things that matter most are people and place. People and place are bookends, and the rich core between them is a wine’s story. A wine’s story can only exist in the context of a culture” -Karen MacNeil A powerful read- take a moment and read this today.
NOTHING LEFT TO SAY? - WineSpeed Blog - Karen MacNeil
https://winespeed.com
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