Meat Picks | 12.16.14

The Dawn of New Trends

L20 foodIf you haven’t heard about L20’s “reconcept” yet, check out Chicago Eater’s summative. The famed LEYE Michelin-starred seafood restaurant will close at the end of the year for redesign and reopen next February as Intro.

What makes this particular restaurant close so newsworthy is its next-gen objective: rotating chefs. When Intro opens next year, Rich Mellman, the undisputable Godfather of restaurant entrepreneurialism, will have created one of the freshest concepts to hit the Chicago market in recent years.

“Visiting” chefs will work two to three month stints at the new restaurant. The goal is to bring in top talent who operate at the executive chef level, but don’t have ownership. As Mellman described to Crain’s, “We’re going to introduce some of the bright young chefs in the country to Chicago and introduce chefs to a balanced way to think about business.”

Intro will also be the first LEY restaurant to embrace Tock, the cutting edge restaurant ticketing software developed by Restaurateur, Nick Kokonas of Alinea/Next/Aviary fame. LEY plans to “…initially sell pre-paid tickets, like Next and Alinea, costing between $65 and $95 per dinner, excluding taxes, gratuity and beverages.”

Mellman’s concept has all the makings of a home run if all pans out as expected – LEYE partners will have the opportunity to test new concepts and personnel, up and coming chefs will get the educational and exposure opportunity of a lifetime and customers will delight in a consistent flow of new offerings. The Intro stage is set for an ultimate Win-Win-Win.

It’s All Relativehandshake

In a recent Restaurant News post on How To Create Successful Relationships with Your Food Suppliers, buyers sound off on purchasing relationships.

One restaurant operator describes the procurement relationship “like a marriage” where there’s, “love, hate and everything between”. Another says that just shopping prices aren’t the way to succeed, “…building relationships with suppliers is crucial. If they’re not completely on your side, your product is affected.”

If you look up “relativity”, their sentiments make perfect sense: the state of being dependent for existence on or determined in nature, value or quality by relation to something else.

Limiting the number of suppliers you use, maintaining open communication and negotiable product pricing, are some of the top suggestions offered for building profitable, long-term and trustworthy relationships with your suppliers.

Social Outlooks

social graphicIt’s tough to keep up with the pace of digital media; frequency, relevancy and technology can quickly drive any business owner to drink!

True to the pace, social media marketers are consistently challenged by new tech and rapidly changing media platforms. For example, you can (finally) edit captions on Instagram and Twitter now offers the capability of being able to search every public tweet made since the platform’s inception in 2006 –that one, could be scary.

For more updates on these platforms and others (Facebook, LinkedIn, Pinterest, Google+), read the Trib’s recent social media outlook post.

P.S. If the thought of dealing with all this “social stuff” stresses you out, check out this Forbes piece on How Successful People Handle Stress – great tips for getting through the holiday season too!

From the desk of John Cecala || Website  LinkedIn  @BuedelFineMeats  Facebook

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Meat Picks | 4.5.13

Restaurant Social

There was an insightful article earlier this week posted on Sysomos about a Toronto area restaurant that works their digital marketing without an anchor website. Using Tumbler as their primary information resource, the FARMHOUSE Tavern, works the free social/blog platform as a base for their PR and promotional efforts across Facebook, Twitter and Instagram.

FARMHOUSE says they like these platforms not only because they are all free to use, but also because they feel the value of letting “people directly engage – be it through follows, tweets, likes and shares”, have allowed them to build a successful word of mouth network they couldn’t have achieved without them.

The Yoke’s on You

NRN recently reported the Egg White Delight McMuffin will make its national debut on April 22nd. This version of the iconic fast food breakfast will be made with a whole-grain English muffin, egg whites, Canadian bacon and a slice of white Cheddar for 260 calories. (A regular McMuffin has 300.) Egg white alternatives are also going to be made available for all of McD’s breakfast sandwiches.

Hands On Learning

My business partner Darren Benson and I recently attended a two day short course on Sustainable Agriculture at Colorado State University sponsored by Niman Ranch. We literally found ourselves back in school for an intense dose of actual curriculum taught by leading professors and scientists in the field.

One of many lessons learned: the best sustainable development practices plan ahead for seven future generations. Read on at: Sustainable Agriculture: The Short Course.

Bayless Beer

If you missed the recent news about Rick Bayless’ new deal with Crown Imports, check the full read here. Chicago’s own is set to partner with “the nation’s largest” beer importer (i.e. Corona, Modelo) to develop a new craft beer. Congratulations, Chef B.!

Taste On Its Way Out?

Last month Chicago Magazine published a piece entitled, 5 Reasons We Wouldn’t Be Sad To See Taste of Chicago End. Adding to the fact that the City lost over a million on the festival last year, editors added why they think the Taste just ain’t what it use to be sighting lack of food quality and diversity, among other things. Do you agree?

This year’s fest is scheduled for July 10-14.

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From the desk of John Cecala Twitter @ Buedel Fine Meats  Facebook  Buedel Fan Page

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