How employees new needs will change business
July 30th, 2009Opt-in to receive our ezine | View this issue online
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As we all know, the economy is affecting all of us, employers and employees alike. It seems that everyday I am hearing from more and more job seekers that are out there looking... and looking.. and looking. Times like this can have a devastating effect on a career path (not to mention finances), and with those that were laid off, as many were after 9/11, are going through it for the second time in a decade. Follow on |
Web 2.0: Getting Creative
July 23rd, 2009Opt-in to receive our ezine | View this issue online
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Our Web 2.0 Event with Lily Creative Group and Groove 11 is now over (more info below), but your job (implementing your social media strategy) has just begun. To get your creative juices flowing, take a look at what some others in the industry are doing.
By now everyone in the industry, maybe on the planet, has heard about Murphy Goode's Really Goode Job, right? (and they annouced the winner this week...) The Kogi Taco Truck has gained somewhat of a cult following in LA, all through the use of Twitter. The Craftsman B&B writes Oscar's Blog---life thru the eyes of a well-spoiled Weimaraner. Guests read it before they stay and check in on it after their stay. Ashley & Jason of La Tavola Marche - two Americans who have started a B&B and Cooking School in Italy blog about their experiences (and this is one blog that will make you hungry, and want to immediately plan a trip to Italy). All this blogging - and now there's lifesteaming with posterous, supposedly the easiest to date platform for posting absolutely anything anything. Eagle's Nest Winery blogs, posts, videos, facebooks, twitters, and in general is all over social media, check out what they are doing. Same with Duplin Winery, who has almost 4,000 fans on Facebook, and tweets news, updates and winery happenings. So, get creative and get out there! (And if you are already doing something cool and creative, let me know!) -Margie Follow on
Join us for an evening of networking, food, wine, music, and fashion! Top 10 Reasons to be at the "Industry Insider" Event at Nicholson Ranch Winery This Monday, July 27th, 5:00PM (VIPs 4:00PM)
1. Nicholson Ranch Winery... Hello? Have you been there? It’s unbelievably gorgeous… and being at the intersection of Napa Rd and Hwy 12/121 in Sonoma, it's easy to reach from almost anywhere…
2. Watch Beguiling Industry Celebrities inlcuding Vallerie Cohn (BR Cohn), Leslie Bramwell-Smith (Rubbisow), Donna Blevins (Far Niente), Sally Mertes-Stone (Fairmont Sonoma Mission Inn), and more modeling glamorous fashions from hip local retailers...
 3. Meet Daedalus Howell, international film producer,bon vivant Sonoma lifestyle ambassador—our Master of Ceremonies. Check out his Inside Sonoma Video Series here… 4. Drink Winemaker Jaqueline Yoakum's award-winning Burgundian Pinot Noirs & Chardonnays... 5. Network and Make New Friends and Business Connections from other wineries, restaurants, hotels, bars... 6. Sway to the jazz-latin-r&b-blues-classic rock of 2 Easy Pieces... 7. Win free hotel stays, dinners & wine at the raffle... 8. Speak with the Industry Recruiters from Alkar Human Resources... 9. Support Vineyard Worker Services, the beneficiary of all this fun... 10. Get ½ Off Future Tickets, attendees at this event get ½ off tickets to the next event – to be announced soon… Why Buy a VIP Ticket? 1. Who doesn't want to be a VIP?  2. Learn & taste with Executive Chef John Toulze from Estate as he demonstrates how to make ricotta and then ricotta & pork meatballs in San Marzano tomatoes.3. Enjoy a Private Tour & Food & Wine Pairing with Ramona Nicholson on the Terrace. 4. Get your collector's edition Girl with a Glass etched bottle of Quivira or Michel Schlumberger wine. 5. Take home over-the-top goodie bags filled with fantastic products, wine and gift certificates from our amazing sponsors. 6. Party with Girl with a Glass, your VIP hostess.  General Admission: $20 in advance, $30 at the door. VIP: $75, advance sales only. Groups discount available - save $2.50 per ticket when you buy 6 or more. Online ticket sales close at 12:00PM on the day of the event. Have questions? Call Margie @ 707-319-2500 or email Margie@OTLConsulting.com.
We are looking for sponsors/donations for VIP goodie bags and for raffle items. Sales of both are to benefit Vineyard Worker Services. For more info and a promo packet email Alana at girl@girlwithaglass.com If you aren't a member yet - join us online at WineAndHospitalityNetwork.com
Now with 114,739 registered industry users. Need resume access? Call us at 707-319-2500.
Featured jobs: Tasting Room Lead - Domaine Chandon Chef - Whole Foods Market Sales & Planning Manager - Talaris Conference center Accountant / Bookkeeper - Wine Valley Catering Sales Assistant / Team Member - Sonoma Wine Shop To post your jobs or search jobs, visit us online at WineAndHospitalityJobs.com |
Thanks to 
Nalezny from Saffron Restaurant in Glen Ellen, CA. The check is in the mail to 
The Custom Guest Satisfaction Survey Process
July 17th, 2009
A Tale of Two Restaurants
July 7th, 2009Opt-in to receive our ezine | View this issue online
A Tale of Two Restaurants
I don't know if it's the economy, but in the last couple of months I have seen more restaurant "open houses" and winery "hospitality nights" than ever before. And it's a bit of a double edged sword - you are trying to get more business, but at the same time, these things cost money, and without a highly "trackable" payoff. What's a business to do?
I won't presume to tell you what you should do - after all each business is unique. I can however tell you a "Tale of Two Restaurants" and the different impression each made on me with their recent open houses.
Each started off the same - I received an invitation (through email) to attend their open house: food, drink, music, in other words, a good time was promised by both. That was the end of the similarities...
Let just walk you through my experience of each.
Restaurant #1: I arrived about one hour after the official start, and was greeted at the door, asked to sign in and handed a glass. Upon entering, the place looked good, there was some live music, it was nicely attended, but no crushing crowd. Making our way to one of the tables set up for wine pouring, we tasted a couple of lovely wines from local wineries. We began to make our way through the room, stopping at the next wine pouring station - again lovely wines. However I noticed a big bowl of dip on the table and reached for napkin - just as I realized the big bowl of dip was completely empty. I never did see it refilled...
I headed out to check out their garden - which I must say is very lovely, I had not seen it before. One of the restaurant's liquor distributors was making fresh cocktails out on the patio so we stopped by briefly - and my, they were delicious! Wine, wine, cocktails... what is needed here now is a little food! Heading back inside I spy a server with a tray - I head in her direction quickly. I am able to grab myself... one fried green bean. Hmmm. Now we are actively looking around for sustenance...
We notice a group hanging by the kitchen door - waiting to pounce on any server headed out with a tray. Apparently we are not alone in our quest. A few minutes go by and we manage to score one more tidbit on a toothpick. A friend gives up and tries to place an order at the bar, but she's told that the kitchen is closed for the special event. (What could they possibly de doing back there? We aren't seeing the evidence out here.)
We head out to another patio and find trays of edibles! Unfortunately, I am not fond of cupcakes and wine on 90+ degree days... A discouraged group of us give up - and head out to a local joint where we chow down on plates of Chipotle Chicken - we are all starved! Are we tempted to go back? Unfortunately no. I had heard the chef was good, I just wasn't able to see the evidence.
Restaurant #2: Once again, I arrive about an hour after the festivities begun. A crowd has gathered in front. It looks like this is going to be crowded and difficult, but quickly things fall into place, I have signed the guest book and a glass of sparkling wine is in my hand. I wander into the restaurant and stop to chat with a few folks by the first wine station. A few minutes later, as I head out to the patio I see a large and beautiful tray laden with what appear to be roasted veggies and dip! There are people gathered around making appreciate noises as they nosh.
I head to the back and see what appears to be a line. What are they lined up for? A huge spread of raw oysters, smoked mussels, house made lox and fixings. This is sitting across from a table that must holds 5 or 6 huge wheels of cheese, each looking better than the last. And, as trays deplete, more heaping trays appear. And there's more, including some delicious stuffed marinated peppers. It's just that no one is starving anymore, because there is food everywhere. And not just food, but good food, maybe even some great food. Is was a beautiful event, and everyone I spoke with left happy - and impressed. My guess is, they'll all be back, wallets in hand.
What did I take away from each? Completely different impressions. Both had wineries pouring, both had live music, the atmosphere at each was lovely, the people were nice. The difference - and it was huge - was the food. People go to restaurants for all those things, but the number 1 reason is the food. Without the food, you don't have a restaurant. And I am not unsympathetic to the challenges of this - restaurant #2 spent a pretty fair amount of money on their party, I might event say they really went all out, and that can be a hard pill to swallow, especially in these times. But when doing any event, the bottom line is this: you must wow your customers. If you can't afford to really wow the guests (or simply don't want to spend what it takes), don't do it at all. The mind set of cutting back because you are giving it away has the unfortunate side effect of backfiring.
Just to top off my impression of restaurant #1, I got an email from someone saying "Thanks for coming!" I wrote back and thanked them for the invite, and suggested that ask the guests what their impression was. Their response? "Hope you enjoyed it!" Is hoping your guests enjoyed something enough, or should you actually (gasp!) ask them?
-Margie
PS - If you are interested in a custom guest satisfaction survey - call me at 707-319-2500 or email me!
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Thanks, Margie
You've voiced what a lot of people are saying, especially for meetings that start at 6:00 pm!
Best wishes,
Pat
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Hi Margie,
I don’t honestly remember how I came to be receiving your periodic emails…it’s really doesn’t matter because I love them!I am not in the hospitality industry, but have made a few applications to enter the supply chain side – probably in manufacturing. This would be a new arena for me.So, keep up the great work. Your style is engaging and I learn without being preached to. I can tell you would be an excellent consultant.
Sincerely,
Lisa Cason
Senior Operations Executive
WEB PORTFOLIO: http://www.webprofile.info/lcas/
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Margie...very well written"report" on these two events. I hope your point was well taken by not only restaurants but any wineries who ight be thinking of having events or when they partake in events like the Winter Wine Road. Its not about spending a lot of money...its about advertising...an ad to promote what a great place this is. If I read you correctly to will definitely go back to the second restaurant but unless something incredible happens (like you get kidnapped and dragged back) you will not be putting an appearance in at the first one. I imagined that someone convinced the owner of the first place to do this event but their heart just wasn't in it. Not only did they spend money but they (more than likely) will not see a return on their investment.
Mark Norman
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Great post! I totally agree. We are on a shoestring budget but I’ll always donate products for events because it is just part of our marketing costs and it gets us out there. Thanks for all of your support and I really enjoy your blog!
Sue Redenbaugh
President
WINE COUNTRY NATURALS
www.winecountrynaturals.com
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Margie- I read your rest piece and was in full agreement and learned a thing or 2 I can apply to my sightseeing and active tour business www.ESCAPETRAVELinc.com check it out and pls let me know what your thoughts are? Great email you sent.
Thx
John Gill
Owner
Escape Travel Tours & Vacations
The "Barrel Broker"..Quality used oak wine barrels...
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...and sometimes no matter what you do, they just come for the free food and don't come back.
Janie Roberts
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Margie, I am sitting here in NY and was reading your e-mail regarding restaurants 1 and 2. I would just like to comment that it hit home. Living in NYC I have been to restaurants of all types, and your comments regarding the restaurants really did get my attention. I can't tell you how many food establishments I've been to, but I can tell what their "survivorability" will be.
Sincerely,
Pablo Sierra
Sierra Hospitality
www.sierrahospitality.com
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Margie: I love your eZine, and have shared it with some friends. I found the comparison of the two open house restaurants very interesting. FYI Below is a link for another on-line survey tool that I just used today. Maybe it will be useful. https://www.surveymonkey.com We do not have a restaurant at the present, although we are partners in a central coast winery. We have hopes of opening a restaurant in Oregon a few years from now, and are learning a lot of useful advise from your columns. It would be great to meet you some time in the future. Perhaps on one of our visits to Mirepoix and the Sonoma wineries. Did you know that Preston has a fleet of diesel vehicles that run on vegetable oil. How green is that! http://www.greasecar.com/profile.cfm?profileID=28
Best wishes,
Randall Danta
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Hi Margie,O.K., you got me with this "hook". What's up? BTW, enjoy reading your semi-regular posts or 'e-zine", keep 'em coming.
Cheers
Mark Young
Left Coast Restaurants
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Margie, I agree, do it right, or don't do it at all. Word of mouth can make you or break you.
All the best,
Helene Weinr
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Love your newsletter! I find it to be very helpful.
Kind Regards,
Dawn M Vargo-Zachara
CLUB ONYX MEMBERSHIP SERVICES
Terra Blanca Winery & Estate Vineyard
terrablanca.com
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If it gets new customers in the door it pays off. Its all in the marketing.
Michael Kneuer
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great post. it is something we as working professionals can all take to heart; thanks.
Scott Barton
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Margie,
I read your email column regularly and usually, even when you are being lighthearted, you make your readers think about what is most important in running a business, satisfying customers and/or doing things the right way. I just wanted you to know how much I enjoyed your article "A Tale of Two Restaurants" because lately I've had many similar experiences here on the Gulf Coast (most often Restaurant #1).
It strikes me that in this tough economy many business owners just don't get that a positive "perception" of quality and value may be the driving factors in where guests are spending whatever disposable income they may have. I wish more business owners here would read your column because it always helps me to keep my focus where it should be....on a quality business with satisfied customers.
Thanks again for the great article!
Sincere regards,
Penny Groux
Director, Marketing & Human Resources
Perdido Beach Resort
Orange Beach, AL 36561
Are you Twitterpated?
July 1st, 2009Opt-in to receive our ezine | View this issue online
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Are you Twitterpated?
This week it's back to the topic of social networking (again) - this time Twitter in particular. A few times in the last week I saw posts (on facebook and twitter) that said something like this: "Busy un-following anyone who isn't following me back." Is 22 tweets per day the optimum? Tweets on the menu is a sweet deal Twitter follower vs raving fan Kogi Korean BBQ: a taco truck brought to you by Twitter To follow or unfollow - that is the question
What are your thoughts? Let me know!
-Margie Follow on |
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Margie,
You are SO right on. Don't these people have jobs or homes or something to use up their precious time. Frittering valuable time away on a daily basis is so useless. At the end of the day,they should just stop and think that the day that has just passed will never come back. We only have so many days to live in this life. Do something you can be happy or proud about. Its part of the ME society we live in, I guess. We need to be recognized on a daily basis and twittering seems to do it for a lot of people.
Wilf Krutzmann DVM,CSW
Fruit of the Vine Consulting
Box 415, Malahat, BC
V0R 2L0
fruitofthevine@shaw.ca
http://wwpress.blogspot.com
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Twitter = Big Time Waster.
Rick Schofield, CWE
Hyde Park, NY 12538
rickschof@gmail.com
http://www.linkedin.com/in/rickschofieldcwe
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Hi Margie,
I have not ventured into the realm of Twitter, but it occurs to me that the emitters of tweets could be called twits.
Cheers,
Richard Corles
Orangewood Wines
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Dear Margie,
Thank you for that! the information you provided about the tweets is most helpful. I wondered too...how does this work? Why do you follow everyone? How is this going to bring more business to me. How much time do we have to do all of this twitter tweeting stuff it's not about the numbers, you are right! It's about who and why and how it can help each other in our businesses. You are the best!
Sandy
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Hi Margie,
I think Dennis Leary has it right: "You can have your FlickerTube and your FaceySpace and your Tweety bird, TV already rots your brain enough."
Too much junk to process. Why do you care if a friend is at Fitch buying more torn up shorts?
Ken
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Margie:
My question to anyone on Twitter is this: How productive can you be if you're doing nothing but tweeting and reading tweets all day? I'm as much of a techie as anyone, but I simply don't have time for yet another social networking device that is going to keep me from getting work done.
JMHO:-)
Entertain your friends with an in-home wine tasting!
Denise Lowe
Wine Educator
Independent Wine Consultant
WineShop at Home
www.denisemlowe.com
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I love your columns and agree with you on your tweeter article.
Paeton R. Bangart, President
www.b2cwine.com
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Very good point. I couldn't agree more. Once again, it's about Quality not Quantity. It's not a competition. It's about learning, sharing thoughts and ideas and social networking.
John Lawrence
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We have entered into these new worlds and I am concerned that our clients who are already on our email list may get sick of us in at least four social places and dump us from all. I was addicted to FB when it first started then got bored by hearing too often from people I may not talk to in a month. Twitter is very irritating to me and I am rebelling Twitter addicts who are coaching us to do more Twittering. It is a necessary evil!
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Thanks for the article... i am researching more on social media
Eric Bardeguez
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Ditto all your comments.
Annette Aaron
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I have been writing a lot about Twitter lately on my blog at http://blogs.foodserviceu.com/tpmusings/Default.aspx . In addition, part of my practice is now dedicated to helping businesses use social networking in a business and professional application. Thanks for your commentary.
Tom Rector
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Since you asked...
LOL @ people who are keeping score. I guess I mostly follow people to get their attention or to get access to their follower list so I can follow those people too. I then un-follow anyone who is overdoing it on my home page. But it's all about biz for me. I liked the restaurant article, gives me optimism that we can get at least some kind of results from our time on that thing.
Kind regards,
Bill Matte, Owner
Shooting Star Bed and Breakfast
www.shootingstarbandb.com
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