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. 🔥
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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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🍷 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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Business owners, tell me your biggest pain & I’ll craft the content that eradicates it & builds your vision 🚀
That’s a wrap 📹 I have dined well this week!! And that means we’ve handed over another finished project 👏 The best part about being a Pink Panda client is you get to choose where we go out to lunch 🙌 … And that means I’m doing a tour of the best Turkish restaurants in Medway this week (It’s a hard life)🍴 Was great to catch up with Antony Elkington from Trusted Recruiter. Looking forward to seeing your brand new Pink Panda content popping up on my newsfeed 🐼 Are you ready to elevate your brand’s presence? Let’s talk… over Mezze food? #BusinessOwner #DigitalMarketing #BusinessSupport
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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
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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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Editor-in-Chief West Australian Good Food Guide, a regular guest on 6PR Perth and Channel Nine, Our State on a Plate
Last week we welcomed a new Guide Editor, as our previous Editor David Matthews takes on an exciting new role in his hometown of Sydney (and lucky us, remains on board at WAGFG as a Senior Contributor). Here in this bittersweet Q&A, he shares some of his highlights at the helm of WA Good Food Guide. —— WAGFG: It’s four or so years since you joined WA Good Food Guide. Take us back to those early days and the journey you’ve been on with us. David: Before starting with the WA Good Food Guide, I’d been working with national publications covering all things food and drink Australia wide. Joining WAGFG meant narrowing the focus to one state, which I saw as an opportunity to get under the hood and go deep in a place that, traditionally, was underrepresented. Definitely the sentiment from locals was that WA rarely got a look-in from national publications run out of the east coast. Why was Adelaide, a significantly smaller city population-wise, getting so much more coverage than Perth, for example? When was the last time reviewers or editors had even made it to the West? I remember a few conversations I had back east when I was joining, about how our mission was to present a Top 100 list of the state’s best venues. The response was often “how are you possibly going to fill a list with 100 good restaurants in WA?”. In my mind, it reflected the fact that a lot of people had a blind spot when it came to the West, and because of that, it never really got the attention it should have. I’m pleased to say that during my time, the hardest decision we made every year wasn’t how to fill the list, it was about how many truly excellent and inspiring venues we had to leave out. Continue the read below. https://lnkd.in/gXpdss7v
David Matthews: The Exit Interview | WA Good Food Guide
wagoodfoodguide.com
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Connecting CPG, Food & Agriculture to the #FutureOfFood, 6 Seeds Communications Strategy + Business Development, WE ARE CRAVE CEO, Boundless Accelerator Mentor, PR + Media Relations Expert, Storyteller, Entrepreneur
Like Taylor Swift, I love cats 😻 so hate to use the proverb, "there's more than one way to skin a cat." But still, it's on-point for pitching the media these days. Here's why. If you're a food business looking to generate news coverage, you might think that pitching a food reporter is a good idea. Think again. I've been pitching media for 20 years. Once upon a time, there was a food reporter at every paper. Even local community papers had a food reporter that covered local food stories, restaurants, recipes and more. Great food writers like the late Judy Creighton at The Canadian Press and the incredible, The Toronto Star's Food-Sleuth Marion Kane and Saucy Lady, Jennifer Bain and of course, the incredible (and if I may say so, Governor General Award-worthy) Rita DeMontis at the Toronto Sun. Not forgetting Lucy Waverman at the Globe and Mail who continues to help Canadians put dinner on the table. I could go on...(and probably should lest I leave out someone, but I've got a point to make here, so moving on...) These prolific food journalists have told many stories about food in Canada and have contributed tremendously to Canadian food culture. But these days, there's no longer a food reporter at every paper (insert sigh emoji) Competition for the attention of those who remain is fierce. One food reporter at a major paper told me that he was receiving 50+ pitches and press releases every day, and said, he rarely considered press releases anyways. Even food bloggers have evolved, with many transforming into social media stars on Instagram and TikTok. But, as we all know, most influencers are monetized, meaning it's more akin to advertising than "earned" media or PR. So then, how do you get earned news coverage these days? Well, one way is to pitch business reporters. After all, food is business. Here's an example of a good local business story that caught my eye today written by the London Free Press' business reporter, Norman De Bono. It's about an app that is aiming to help consumers find better, timely restaurant deals, called appropriately, Dealsy founded by Jordan Brown and Lucas Paulger. According to the story, the app was launched about four weeks ago and has about 25 London-area restaurants registered and more than 800 downloads, and they've raised $250,000 so far to launch the app. I thought it was interesting that the app was trialed in Burlington, ON where I live, and hope it makes a comeback here. 🙏 So if you're a food business looking to tell your story via the media, consider pitching a business reporter. For help on how to pitch the media, get in touch. https://lnkd.in/e275vV8v #pr #earnedmedia #mediarelations #foodandbeverageindustry #journalism
Search for cheap wings sparks creation of app for foodies, restaurants
lfpress.com
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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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At Restaurant’s Marketing, we love people almost as much as we love food! When marketing your restaurant, having people in your photos is important. Why? When people see photos of other people enjoying their food, they naturally feel more at ease and trusting of that restaurant. It’s common psychology - when we see others enjoying something, we often have a natural instinct to join in. Utilise your wonderful customers today and let us capture their enjoyment on camera! #CustomerSatisfaction #CustomerEnjoyment #HappyPeople #RestaurantMarketing #PassionInMarketing #MarketingCommitment
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