Readers are invited to celebrate legendary restaurant critic Alison Cook as she retires from the Chronicle. Join us for a virtual conversation on Nov. 20 about food, criticism and her most memorable meals from over 20 years of reviewing the Houston restaurant scene. Register for free now: https://lnkd.in/g-bWU8-X
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In this day and age, I do agree that a lot in this world is fake but Ali makes sure the food he serves is real at the very least.. Tune into the full episode here: https://lnkd.in/dhAhUE38 & if you are curious about Ali's restaurant you can check it out here: https://lnkd.in/dPSPM_nY
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If you’re not serving fried chicken out of a Henny Penny fryer, let’s talk. Check out the success that Vern’s Place is having by offering fried chicken. Johnson Pike and Henny Penny knows fried chicken. #FriedChicken #PressureFryer #HoldingCabinet #HennyPennyBreading
Vern’s Place and fried chicken — the perfect marriage of an iconic restaurant and iconic food! Fried chicken is something that Vern’s Place wanted to put on the menu, and they love the results they are getting with their new lineup of Henny Penny equipment! Book a Henny Penny demo! https://lnkd.in/g_PAHhhB #johnsonpike #frontlineoffoodservice #foodservice #hennypenny #fryers #commercialkitchen #vernsplace #restaurantlife #foodserviceequipment
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🤟 Let's say you walk into a restaurant and order a warm, fall soup. The waiter comes back to your table with the soup but with no spoon to eat your soup. You respectfully request a spoon and the waiter responds frustratedly that they do not supply silverware in their restaurant, and that if you needed a spoon you should have brought your own. They tell you to make it work, saying you can just sip the soup instead. Hungry, you manage to drink your soup uncomfortably, pay your bill, and leave the establishment. The next day, hungry for soup again, you try another restaurant. When ordering your soup with the waiter you think to ask if they have spoons for their soup. They respond surprised, "of course we have spoons, this is a restaurant, we want our customers to be able to eat the food we make them." Happily, you order, eat your soup with your spoon, leaving satisfied and happy. When a restaurant doesn't supply spoons it leaves the customer feeling uncomfortable, unvalued, and unsatisfied. Providing a product or service also means providing access to that product or service. This post isn't about spoons. What we prepare for is what we value. Is accessibility and inclusivity on your list? #DeafAccess #Interpreter #AmericanSignLanguage #EqualAccess #DeafAwarenessMonth
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What is it you do? Simon Cookson has described it perfectly. We get great feedback from our clients who recommend and refer us. If you come into our ‘restaurant’ and try our ‘food’ you’ll love it. Yet few seem to know who we are and what we do outside of our bubble. This year we are working on boosting visibility and clarity so we can make a bigger impact in the communities we serve. As a founder you need to develop so many skills - the learning never stops If you would like a taste of what we do sign up for our fortnightly newsletter ‘The Juice’ It’s full of great resources and practical tips to help you improve productivity and performance through your conversations. Link in the comments #founderstories #highperformance
What we say at work matters. Stop winging it during important work conversations. Boost team productivity & performance with Conversation Engineering. DM me to arrange a call
You know those hidden restaurants you often stumble across by accident? There is no menu, they serve what's fresh that day It's off the beaten track But they serve the best food ever Amanda Cookson and I have been feeling that Northern Value Creators has been a little bit like that hidden restaurant. Today, we started changing this. Founder Life never stops. Photo by Khachik Simonian on Unsplash
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Ever pondered the journey of a burger, from farm to plate? In today's interconnected world, #supplychains drive everything, even the simplest of pleasures like the burger at your favorite restaurant. Register today and master the process: https://lnkd.in/giauR--G
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Robinson+Cole's Abby Warren and Chris Costain discuss the surprising rise of cyberbullying in the restaurant industry and ways employers can address and prevent this behavior. The authors suggest that starts with “devising and implementing an organizational-level approach to create a safe and healthy environment for the entire team and prevent bullying altogether.” Employers may consider the creation of a complaint procedure, providing anti-bullying training, facilitating workplace surveys and holding employees accountable. #employmentlaw #cyberbullying #restaurantindustry #workplacesafety
Trouble cooking in the kitchen: Cyberbullying on the rise in the restaurant industry. Here are five ways you can develop an anti-bullying culture. http://ow.ly/NJgO105IfBn #NRNSpeakerbox Abby Warren Chris Costain Robinson+Cole
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Just finished an another awesome promo video for one of our clients! We captured the food, the vibe, and everything that makes their restaurant special. Looking for a video that shows off what makes your restaurant unique? Let's create something amazing for your restaurant! #KamonaMedia #PromotionalVideo #RestaurantMarketing #RestaurantVideo
Suborna Dine Restaurant Best Cinematic Promotional Video | Kamona Media
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With April Fools' Day looming, a guide can provide valuable assistance.
Restaurant brands offer April Fools’ Day deals, believe it or not. BJ's Restaurants, Inc., The Cheesecake Factory and Del Taco observe April 1 in their own special ways http://ow.ly/o85m105nGyK
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We’ve compiled a list of the top ten football foods to include on your restaurant menu. What is YOUR go to gameday food? 🏈 🍗 Check out our list here: https://bit.ly/4crsoDu #restaurantmarketing #menuideas #restauranttips #partstowntips
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Are your accessibility practices proactive or reactive?
🤟 Let's say you walk into a restaurant and order a warm, fall soup. The waiter comes back to your table with the soup but with no spoon to eat your soup. You respectfully request a spoon and the waiter responds frustratedly that they do not supply silverware in their restaurant, and that if you needed a spoon you should have brought your own. They tell you to make it work, saying you can just sip the soup instead. Hungry, you manage to drink your soup uncomfortably, pay your bill, and leave the establishment. The next day, hungry for soup again, you try another restaurant. When ordering your soup with the waiter you think to ask if they have spoons for their soup. They respond surprised, "of course we have spoons, this is a restaurant, we want our customers to be able to eat the food we make them." Happily, you order, eat your soup with your spoon, leaving satisfied and happy. When a restaurant doesn't supply spoons it leaves the customer feeling uncomfortable, unvalued, and unsatisfied. Providing a product or service also means providing access to that product or service. This post isn't about spoons. What we prepare for is what we value. Is accessibility and inclusivity on your list? #DeafAccess #Interpreter #AmericanSignLanguage #EqualAccess #DeafAwarenessMonth
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