The Top 10 Sure-Fire Ways to Kill Your Small Business During the Recession

I stumbled upon the list below in a entrepreneur's forum. I think most small business owners will get the point here: "You can't afford to stop marketing now"


Here Are the Top 10 Sure-Fire Ways to Kill Your Small Business

1. STOP MARKETING and pretend everybody knows who you are and what you have to sell.

2. STOP MARKETING and fantasize that you have more important worries than promoting your business.

3. STOP MARKETING and make believe your customers won't notice that you discontinued your monthly client newsletter.

4. STOP MARKETING and keep telling yourself that your customers would never abandon you.

5. STOP MARKETING and ignore the potential new clients that would buy your products or services if they were contacted by you.

6. STOP MARKETING and stop thinking about your competitors and the fact they want your customers.

7. STOP MARKETING and keep telling yourself it costs too much to market.

8. STOP MARKETING and disregard the fact that marketing is not a business expense but an investment.

9. STOP MARKETING and make-believe your established customers don't need to be reminded that you appreciate their business.

10. STOP MARKETING and forget that now it is more important than ever to stay connected with customers and attract new sales.

For more insight and advice visit http://www.EateryCoach.com

Green Restaurants, Sustainable Food, Environmentally Friendly: Buzz Words or Industry Trend?

What do you think?




For more insight and advice visit http://www.EateryCoach.com

What Can The Italians Teach Us About Food, Wine, and Life?

There aren't many cultures on the planet that can claim to live life as passionately as do the people of Italy. I have taken more than a half dozen trips to the beautiful country over the years. Although I enjoy the unique elegance of French wines and food as much as anyone; the rustic food and robust wines of Italy are special to me.

Several years ago, I had the pleasure of touring the major wine regions of Italy with a group of restaurant, wine, and food experts. We started in the north with Veneto and Trentino. From there we travelled to Piedmont and ultimately south to Tuscany. Several prominent wineries of the regions were our hosts and guides including Bertani, Cavit, and Rocha Della Marcie to name a few.

Along the way we dined in Verona, Milano, Trento and Firenze. Apart from the wonderful food and wine, what impressed me most about the Italian culture was the way food, wine, and life were so harmoniously interwoven. It was as if the Italians had deliberately spent hundreds of years practicing how to enjoy life and somehow "Figured it out".

The comfort with which the Italian engaged wine was particularly inspiring. Although we were with wine experts, with decades of wine making experience, there wasn't an ounce of arrogance or pomposity. There weren't endless discussion about wines or perfect food and wine pairings. We simply drank excellent wines that had been made locally for centuries with traditional dishes of the regions. It was the most enjoyable time imaginable.

This Italian experience reaffirmed my humble approach to wine and three principles that should help keep wine lover's grounded:

1. Wine is essentially fermented grape juice: No matter how lofty the price tag or how rare the bottle, all wine is simply grape juices that has been fermented. Remembering this fact can help the most knowledgeable "Wine Geek" or "Wine Novice" keep things in perspective. There is never a need for snobbishness or intimidation when comes to enjoying wine.
2. Drink the wines you like with the food you like: Admittedly the study of wine is broad and complex. It involves viticulture, history, geography, and enology. However, one need not know anything about these disciplines to know what wine to drink. Simply drink the wines you like with foods you like and remain open to trying new ones. This approach ensures that you will derive great pleasure from drinking wines as your interest in wine and wine palate naturally evolves. Wine ratings and reviews are also good for unearthing terrific wines, but let your taste be the intimate wine judge.
3. If you're not studying for the Master Sommelier exam, chill out: Since its introduction in 1960 less than 200 people world-wide have managed to earn the prestigious designation of Master Sommelier. For some planning to earn such an honor, wine is understandably a serious matter. For the rest of us, wine should primarily be a source of enjoyment to be shared with others.

Regardless where you are in your appreciation of wine, beginner or experts, these three principles gleaned from experience in Italy's wine regions comprise a healthy philosophy for blending food, wine, and life more harmoniously. So eat, drink, and live well!

For more insight and advice visit http://www.EateryCoach.com

Italian Wines Worth Trying

Name	Type	Region	Description
1. Barolo	Red	Piedmont	Big, Bold, Robust
2. Dolcetto	Red	Piedmont	Rich, Fruity, Lighter
3. Gavi	White	Piedmont	Simple, Crisp, Clean
4. Amarone	Red	Veneto	Full, Rich, Fruity
5. Vin Santo	Red/White	Tuscany	Sweet, Nutty, Carmel

Fun In the Kitchen: Panko Crusted Oyster with Shiitake Mushrooms and Savory "Sweet Corn" Foam

It is always a grea

t day when I can find time to have fun in the kitchen. The local market had fresh oysters and the summer corn looked incredible at the farmer's market. I could not resist bring the two together with Shiitake Mushrooms and fresh herbs to round the flavors and textures.

Ingredients

Remove corn from cob and steep in heavy cream to start base for the corn foam.

Finely chop fresh Rosemary, Chives, and Thyme for use in breading and sauteed Shiitakes.

Add freshly chopped Chives to Panko Breading and coat Oysters using flour and egg wash.

Fry Oysters to a golden brown using deep fryer, wok, or deep skillet.

Sautee Shiitake Mushrooms with finely chopped Rosemary, Thyme, and Chives.

Plate: Starting the airy Corn Foam pillow, followed by a bed of herb sauteed Shiitake Mushrooms, and crowned with a succulent Crispy Oyster.

(Pairs perfectly with: Flowers Sonoma Coast Chardonnay, 2007)

For more insight and advice visit http://www.EateryCoach.com

Ending the Restaurant Failure Myth

For many years restaurants have gotten a bad rap when it comes to perceived risk. Business experts and people in general are prone to citing "The High Failure Rate" of restaurants as a reason not to invest in or start restaurants. Most of us are so use to hearing such talk we simply accept it as truth. If we were to ask those who claim that restaurants have a higher failure rate than other small businesses to provide a references for their claim, they couldn't. There aren't any credible research studies to support this myth.

I recently published an article outlining how anyone can dramatically improve their odds of success at starting a restaurant business. The same day that the article was published a reader left a great comment, which not surprisingly mentioned the high failure rate of restaurants. For the benefit of aspiring restaurateurs, restaurant investors, and the restaurant industry, it's time to set the record straight.

There is no meaningful difference in the failure rate of restaurant start-ups and small business start-ups in general. According to the Small Business Administration about 44 percent of small businesses are still operating after four years. Similarly, according to a 2007 study conducted at Ohio State University, 41 percent of restaurants were still operating three years after launch.

As someone who has owned and operated a restaurant in a major city, the enjoyment and social aspects of being a restaurant owner fall just below rock star, local celebrity, and city mayor. A popular restaurant allows the owner to be at the center of community events. More importantly, if restaurant owners avoids the trap of trying to "Do-it-All" themselves, they can also enjoy a well balanced lifestyle.

The classic nightmare restaurant ownership scenario of long frantic days is the same for any entrepreneur, who does not graduates from working in his business to working on his business. Moreover, if restaurants were failing at the staggering 90% rate that some quote, it is unlikely that the restaurant industry would have been growing at double digit rates prior to the current recession. So, the next time someone tells you how risky the restaurant business is, politely ask them for their reference source. If they cite any new or interesting facts please email me the link too.

For more insight and advice visit http://www.EateryCoach.com

Fun In The Kitchen: Lobster Cocktail

• When ever possible, like every else, I like to play in the kitchen. Today, I ran out to the market, grabbed some things that reflected my mode, and put together a light "Summery" Lobster Cocktail with Creme Fraiche, Vine Ripened Tomatoes, and Avocados. Here are some photos:

Lobster Cocktail

Ingredients

Step One: Cook and Dice Lobster

Next: Combine Lobster, Creme Fraiche, Herbs, Garlic, and Mirin in stainless steel bowl.

Next: Remove tomato peels and seeds. Dice Tomatoes and combine with Minced Garlic, Basil, Salt and Cracked White Pepper. (Drain)

Next: Dice Avocados and season with Sea Salt and Fresh Cracked White Pepper.

Finally: Layer chilled ingredients into cold cocktail glass and serve with your favorite Crisp Sauvignon Blanc. (Alternate Presentation - Lobster Tower - Below)

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For more insight and advice visit http://www.EateryCoach.com

Farm-to-Table Restaurants: The Next Big Thing or Culinary Fantasy?

The concept of farm-to-table dining is not a new one, especially for those of us in the culinary profession. Chefs and restaurateurs have always enjoyed offering guests dishes prepared with the finest, freshest, and most wholesome ingredients. And after all, who wouldn't want to help preserve the environment. Which leave only one major question, has consumer demand for Organic, Sustainable, and Slow Food reached the tipping point of becoming the "Next Big Thing" in dining.

Back when I was studying culinary arts, I had a rare opportunity to spend a day in the kitchen with legendary chef Edna Lewis. Although I loved the culinary wisdom that Mrs. Lewis generously shared; I loved her stories even more. She told me about how she learned to cook as a little girl growing up in Freetown Virginia. She explained how her family would prepare meals with vegetables fresh from the field and livestock that was freshly butchered. As a young chef her stories left an enduring impression.

Flash forward more than a decade to 2005 and I find myself living minutes south of San Francisco; overseeing restaurant operations for a foodservice company with units through the Silicon Valley. In the Bay Area, at this time,Farm-to-table, Organic, Slow Food, and Sustainable Food are all the rage. In fact, the Whole Foods store near my home is constantly so crowded one can expect to wait just for parking. In addition, mainstream supermarkets like Safeway have their own "Organic" line of products. From this vantage point, America's relationship with food seems to have traveled full-circle.

Now, just four years later the farm-to-table moment continues to grow. The White House has its own symbolic kitchen garden, farm-to-table restaurants in Boston are reporting healthy sales in the midst of a bad recession, and chefs all over the country are extolling the virtues of the farm-to-table movement. So, it would seem that now is the time to jump in with both feet. This may be the case, but before you do, consider and prepare for the following:

• Locally and organically grown products are generally more expensive, which means your target market must be willing to pay a premium.
• Depending on your location seasonal availability of some products can prove to be a challenge.
• If you choice to fully embrace localism 100%, you may put some of the World finest signature products off limits. (Main Lobster, Greek Olives, New Zealand Lamb, etc.)
• As a chef you must be prepared to change your menu frequently, as small local supplier encounter unexpected shortages.
• Depending on the size of your operation(s) and the long-term growth of local demand producers in some parts of the country may have difficulty scaling upward.

These are just a few of the things to take in to account if you intend to become part of the farm-to-table dining movement, which is possible the next big thing.

For more insight and advice visit http://www.EateryCoach.com

50 Best Restaurants in the World

The following list of restaurants and their chefs have distinguished themselves as the best in the World. What does it take to become one of the 50 Best in the World? Thomas Keller the only chef with two restaurants on the 2009 list was interviewed in 2007 about his Napa Valley restaurant The French Laundry.

2009 winners list:

1. El Bulli, Roses, Spain
2. The Fat Duck, Bray-on-Thames, UK
3. Noma, Copenhagen, Denmark (Chef's Choice)
4. Mugaritz, San Sebastián, Spain
5. El Celler de Can Roca, Girona, Spain
6. per se, New York, US
7. Bras, Laguiole, France
8. Arzak, San Sebastián, Spain
9. Pierre Gagnaire, Paris, France
10. Alinea, Chicago, US
11. L'Astrance, Paris, France
12. The French Laundry, Yountville (Napa Valley), California, US
13. Osteria Francescana, Italy
14. St John, London, UK
15. Le Bernardin, New York, US
16. Restaurant de l’Hôtel de Ville, Crissier, Switzerland
17. Tetsuya's, Sydney, Australia
18. L'Atelier de Joël Robuchon, Paris, France
19. Jean-Georges, New York, US
20. Les Creations de Narisawa, Japan
21. Chez Dominique, Helsinki, Finland
22. Cracco Peck, Italy
23. Die Schwarzwaldstube, Germany
24. D.O.M., Brazil
25. Vendome, Germany
26. Hof van Cleve, Belgium
27. Masa, US
28. Gambero Rosso, San Vincenzo, Italy
29. Oud Sluis, Sluis, Netherlands
30. Steirereck, Vienna, Austria
31. Momofuku Ssam Bar, US
32. Oaxen Skärgårdskrog, Sweden
33. Martin Berasategui, Spain
34. Nobu, UK
35. Mirazur, France
36. Hakkasan, UK
37. Le Quartier Francais, South Africa
38. La Colombe, South Africa
39. Asador Etxebarri, Spain
40. Le Chateaubriand, France
41. Daniel, US
42. Combal Zero, Italy
43. Restaurant Le Louis XV, Monaco
44. Tantris, Germany
45. Iggy's, Singapore
46. Quay, Australia
47. Les Ambassadeurs, Paris, France
48. Dal Pescatore, Canneto sull'Oglio (Mantova), Italy
49. Le Calandre, Padua, Italy
50. Mathias Dahlgren, Sweden

For more insight and advice visit http://www.EateryCoach.com

Why Chefs must be at the top of their game?

I was recently speaking with a former Culinary Institute of America classmate, who is a chef and restaurant owner. We had a lively conversation about why chefs have to be at the top of their game today. Although we talked about many reasons, we ultimately settled on a short list of major forces that have made the food industry more popular, more accessible, and more transparent for everyone. Here's the top 3 forces:

The Food Network - The Food Network has done more to increase the popularity of cooking than anything or anyone since Julia Child. As a result of the Food Network, men, women, and people of every age are more interested and knowledgeable about food today. The wide range of programs and information has created a generation of restaurant guests, who are more sophisticated and more demanding than any before them.

FoodBuzz.com - Is essentially "Facebook For Foodies". This food social networking site brings together restaurant owners, gourmet retailers, professional chefs, home cooks, and everyone in between. Members share recipes, food photos, restaurant reviews, and food news. The quality food posts from some so-called "Amateurs" are one sign that the culinary bar is rising fast. (Here's a sample profile)

Yelp.com - Although Yelp.com has been a source of discontent for some restaurant owners, who have received poor and sometime unjust reviews, the website is a popular place for restaurant goers to find information about restaurants. The site is an up-to-date restaurant directory with names, locations, reviews, and a rating system. Finding out what some thought of a particular dining experience last night or a week ago can take just a few mouse clicks these days.

So, when you add The Food Network, FoodBuzz.com, and Yelp.com (Not to mention food blogs and other popular sites) together, you get restaurant guests who are more knowledgeable , connected, open, and demanding than ever. This means that "Just OK" food won't cut it anymore. As all these food information tools expand and soak-in, all of us who call ourselves Chefs, must bring our "Best Game" to the table in order to survive and thrive.

For more insight and advice visit http://www.EateryCoach.com

Is now the right time to start your dream business?

The super successful investor Warren Buffet is fond of saying, "When others are buying, I am usually scared and when others are scared, I am usually buying"

The question of timing the launch of one's business during a recession has been top-of-mind for me because several of my clients are boldly moving forward with projects. For example, I am working with a very successful operator in Florida, who has taken the opportunity to purchase a site that was completely unaffordable two years ago. He will be launching his second restaurant by the end of this year.

I am also helping a nationally known Chef in the Carolinas with his business plan and negotiations on a location that would cost four times as much in a normal economy. So, as I work with clients who are making bold moves, the question arises "Is this the right time to jump in?".

For most of us the answer is no, not yet. My clients, who are taking advantage of the market downturn, all have the financial strength to endure the worst case scenario. For everyone else, I recommend using this time to prepare yourself. I mean deciding on the right concept, developing a solid business plan, connecting with potential investors, and selecting a professional support team.

I think it would be a big mistake to idly let valuable time past by without taking steps to move forward on your dream business now. Those who plan now will be in the best position to succeed as the economy begins to show real signs of recovery. I heard it said that luck is the place where preparation intersects with opportunity. (Also see: Recent this Forbes article)

For more insight and advice visit http://www.EateryCoach.com