Restaurants Marketing Quotes

If you are trying to open a restaurant in a place where the majority of people are the practitioners of Judaism faith, then you cannot make a non-Kosher restaurant and still hope to gain popularity.

Can you guess what makes me choose other restaurants over vegan restaurants when there is a perfect match in my dietary needs and those restaurants’ offerings? It is the inability of most of the vegan restaurants to differentiate between the needs of a vegan who never had meat and a vegan who is not born as one but became one with time.

There are three basic flavors of incentive: economic, social, and moral. Very often a single incentive scheme will include all three varieties. Think about the anti-smoking campaign of recent years. The addition of a $3-per-pack “sin tax” is a strong economic incentive against buying cigarettes. The banning of cigarettes in restaurants and bars is a powerful social incentive. And when the U.S. government asserts that terrorists raise money by selling black-market cigarettes, that acts as a rather jarring moral incentive.

I must go now." "Stay up the night with me! We'll go to the fish market. There are great noble monsters packed in ice. There are turtles, live ones, for famous restaurants. We'll rescue one and write messages on his shell and put him in the sea, Shell, seashell. Or we'll go to the vegetable market. They've got red-net bags full of onions that look like huge pearls. Or we'll go down to Forty-second Street and see the movies and buy a mimeographed bulletin of jobs we can get in Pakistan --" "I work tomorrow." "Which has nothing to do with it." "But I'd better go now." "I know this is unheard in America, but I'll walk you home." "I live on Twenty-third Street." "Exactly what I'd hoped. It's over a hundred blocks.

I missed the anonymity-the ability to run to the market without running into my third-grade teacher. I missed the nightlife-the knowledge that if I wanted to, there was always an occasion to get dressed up and head out for dinner and drinks. I missed the restaurants-the Asian, the Thai, the Italian the Indian. I was already tired of mashed potatoes and canned green beans. I missed the culture- the security that comes from being on the touring schedule of the major Broadway musicals. I missed the shopping-the funky boutiques, the eclectic shops, the browsing. I missed the city.

One married couple goes out to a restaurant twice a week for dinner. They spend $160 a month on eating out. They get fat. Another married couple invests $160 a month in their own network marketing business. They stay slim and healthy. In a few years they retire.

Everything great in art is born of service. It is a free and willing bondage, for it is born of inspiration. Not from servitude or slavishly “catering to the market.” And not from any base servility before today’s bored neurotics who fill the salons, restaurants, dance clubs, and the columns of the “literati.” Not servility, but service.

When aspiring chefs ask me for career advice, I offer a few tips: Cook every single day. Taste everything thoughtfully. Go to the farmers’ market and familiarize yourself with each season’s produce. Read everything Paula Wolfert, James Beard, Marcella Hazan, and Jane Grigson have written about food. Write a letter to your favorite restaurant professing your love and beg for an apprenticeship. Skip culinary school; spend a fraction of the cost of tuition traveling the world instead.

Almost as an article of faith, some individuals believe that conspiracies are either kooky fantasies or unimportant aberrations. To be sure, wacko conspiracy theories do exist. There are people who believe that the United States has been invaded by a secret United Nations army equipped with black helicopters, or that the country is secretly controlled by Jews or gays or feminists or black nationalists or communists or extraterrestrial aliens. But it does not logically follow that all conspiracies are imaginary. Conspiracy is a legitimate concept in law: the collusion of two or more people pursuing illegal means to effect some illegal or immoral end. People go to jail for committing conspiratorial acts. Conspiracies are a matter of public record, and some are of real political significance. The Watergate break-in was a conspiracy, as was the Watergate cover-up, which led to Nixon’s downfall. Iran-contra was a conspiracy of immense scope, much of it still uncovered. The savings and loan scandal was described by the Justice Department as “a thousand conspiracies of fraud, theft, and bribery,” the greatest financial crime in history. Often the term “conspiracy” is applied dismissively whenever one suggests that people who occupy positions of political and economic power are consciously dedicated to advancing their elite interests. Even when they openly profess their designs, there are those who deny that intent is involved. In 1994, the officers of the Federal Reserve announced they would pursue monetary policies designed to maintain a high level of unemployment in order to safeguard against “overheating” the economy. Like any creditor class, they preferred a deflationary course. When an acquaintance of mine mentioned this to friends, he was greeted skeptically, “Do you think the Fed bankers are deliberately trying to keep people unemployed?” In fact, not only did he think it, it was announced on the financial pages of the press. Still, his friends assumed he was imagining a conspiracy because he ascribed self-interested collusion to powerful people. At a World Affairs Council meeting in San Francisco, I remarked to a participant that U.S. leaders were pushing hard for the reinstatement of capitalism in the former communist countries. He said, “Do you really think they carry it to that level of conscious intent?” I pointed out it was not a conjecture on my part. They have repeatedly announced their commitment to seeing that “free-market reforms” are introduced in Eastern Europe. Their economic aid is channeled almost exclusively into the private sector. The same policy holds for the monies intended for other countries. Thus, as of the end of 1995, “more than $4.5 million U.S. aid to Haiti has been put on hold because the Aristide government has failed to make progress on a program to privatize state-owned companies” (New York Times 11/25/95). Those who suffer from conspiracy phobia are fond of saying: “Do you actually think there’s a group of people sitting around in a room plotting things?” For some reason that image is assumed to be so patently absurd as to invite only disclaimers. But where else would people of power get together – on park benches or carousels? Indeed, they meet in rooms: corporate boardrooms, Pentagon command rooms, at the Bohemian Grove, in the choice dining rooms at the best restaurants, resorts, hotels, and estates, in the many conference rooms at the White House, the NSA, the CIA, or wherever. And, yes, they consciously plot – though they call it “planning” and “strategizing” – and they do so in great secrecy, often resisting all efforts at public disclosure. No one confabulates and plans more than political and corporate elites and their hired specialists. To make the world safe for those who own it, politically active elements of the owning class have created a national security state that expends billions of dollars and enlists the efforts of vast numbers of people.

The husband and wife who open another delicatessen store or another Mexican restaurant in the American suburb surely take a risk. But are they entrepreneurs? All they do is what has been done many times before. They gamble on the increasing popularity of eating out in their area, but create neither a new satisfaction nor new consumer demand. Seen under this perspective they are surely not entrepreneurs even though theirs is a new venture. McDonald’s, however, was entrepreneurship. It did not invent anything, to be sure. Its final product was what any decent American restaurant had produced years ago. But by applying management concepts and management techniques (asking, What is “value” to the customer?), standardizing the “product,” designing process and tools, and by basing training on the analysis of the work to be done and then setting the standards it required, McDonald’s both drastically upgraded the yield from resources, and created a new market and a new customer. This is entrepreneurship.

Marketing is not a department Do you have a marketing department? If not, good. If you do, don’t think these are the only people responsible for marketing. Accounting is a department. Marketing isn’t. Marketing is something everyone in your company is doing 24/7/365. Just as you cannot not communicate, you cannot not market: Every time you answer the phone, it’s marketing. Every time you send an e-mail, it’s marketing. Every time someone uses your product, it’s marketing. Every word you write on your Web site is marketing. If you build software, every error message is marketing. If you’re in the restaurant business, the after-dinner mint is marketing. If you’re in the retail business, the checkout counter is marketing. If you’re in a service business, your invoice is marketing. Recognize that all of these little things are more important than choosing which piece of swag to throw into a conference goodie bag. Marketing isn’t just a few individual events. It’s the sum total of everything you do.

The Light and the Darkness both flow in to Delhi. Gurgaon, where Mr. Ashok lived, is the bright, modern end of the city, and this place. Old Delhi is the other end. Full of things that the modern world forget all about rickshaws, old stone buildings and Muslims. On a Sunday, though, there is something more: if you keep pushing through the crowd that is always there, go past the men clearing the other men’s ears by poking rusty metal rods into them, past the men selling small fish trapped in green bottles full of brine, past the cheap shoe market and the cheap shirt market, you come great secondhand book market Darya Ganj. You may have heard of this market, sir, since it is one of the wonders of the world. Tens of thousands of dirty, rotting, blackened books on every subject- Technology, Medicine, Sexual Pleasure, Philosophy, Education, and Foreign Countries — heaped upon the pavement from Delhi Gate onwards all the way until you get to the market in front of the Red Fort. Some books are so old they crumble when you touch them; some have silverfish feasting on them- some look like they were retrieved from a flood, or from a fire. Most shops on the pavement are shuttered down; but the restaurants are still open, and the smell of fried food mingles with the smell of rotting paper. Rusting exhaust fans turn slowly in the ventilators of the restaurants like the wings of giant moths. I went amid the books and sucked in the air; it was like oxygen after the stench of the brothel.

He looked up at the underside of the bridge, everyone battling to either get into the city or out of it, everyone in an irritated rush, probably half aware that they wouldn't feel any better once they got home. Half of them would go right back out again to the market for something they'd forgotten, to a bar, to the video store, to a restaurant where they'd wait in line again. And for what? What did we line up for? Where did we expect to go? And why were we never as happy as we thought we'd be once we got there?

[A Chinese Restaurant.] Roma is seated alone at the booth.Lingk is at the booth next to him.Roma is talking to him. * * * Roma: . . . Eh? What I’m saying, what is our life? (Pause.) It’s looking forward or it’s looking back. And that’s our life. That’s it. Where is the moment? (Pause.) And what is it that we’re afraid of? Loss. What else? (Pause.) The bank closes. We get sick, my wife died on a plane, the stock market collapsed . . . the house burnt down . . . what of these happen . . . ? None of ’em. We worry anyway. What does this mean? I’m not secure. How can I be secure? (Pause.) Through amassing wealth beyond all measure? No. And what’s beyond all measure? That’s a sickness. That’s a trap. There is no measure. Only greed. How can we act? The right way, we would say, to deal with this: “There is a one-in-a million chance that so and so will happen. . . . Fuck it, it won’t happen to me. . . .” No. We know that’s not the right way I think. (Pause.) We say the correct way to deal with this is “There is a one-in-so-and-so chance that this will happen . . . God protect me. I am powerless, let it not happen to me. . . .” But no to that. I say. There’s something else. What is it? “If it happens, AS IT MAY for that is not within our powers, I will deal with it, just as I do today with what draws my concern today.” I say this is how we must act. I do those things which seem correct to me today. I trust myself. And if security concerns me, I do that which today I think will make me secure. And every day I do that, when that day arrives that I need a reserve, (a) odds are that I have it, and (b) the true reserve that I have is the strength that I have of acting each day without fear. (Pause.) According to the dictates of my mind. (Pause.)

Every restaurant and kitchen had its own distinctive culinary perfume.

One of the major Lockhart restaurants, Kreuz Market, ships to anywhere in the continental United States.

Ah, the suburbs: that slice of America where we name subdivisions after the trees we've cut down to build them, where we've zoned out any hope of a bookstore or a restaurant within walking distance, where we slave over lawns that we seldom use, where our front porches are too shallow for a porch swing, where we walk the dogs but can't walk to lunch, where we don't really get to know the neighbors because nobody's planning to stick around for more than a few years, where the dominant feature of every house is the two-car garage door, where getting to know people is tougher than it needs to be because there's no village pub, no local bakery, no farmer's market—in other words, no casual gathering point where it's possible to bump into neighbors in an organic way.

what about this wheel thingy? It sounds a terribly interesting project.” “Ah,” said the marketing girl, “well, we’re having a little difficulty there.” “Difficulty?” exclaimed Ford. “Difficulty? What do you mean, difficulty? It’s the single simplest machine in the entire Universe!” The marketing girl soured him with a look “All right, Mr. Wiseguy,” she said, “you’re so clever, you tell us what color it should be.

It was Friday, so the farmers' market was in full autumnal swing, a sea of potted chrysanthemums and bushel after bushel of apples, pears, Fauvist gourds, and pumpkins with erotically fanciful stems. On one table stood galvanized buckets of the year's final roses; on another, skeins of yarn in muted, soulful purples and reds. Walter loved this part of the season- and not just because it was the time of year his restaurant flourished, when people felt the first yearnings to sit by a fire, to eat stew and bread pudding and meatloaf, drink cider and toddies and cocoa. He loved the season's transient intensity, its gaudy colors and tempestuous skies.

When you’ve been in marketing as long as I have you’ll know that before any new product can be developed it has to be properly researched. We’ve got to find out what people want from fire, how they relate to it, what sort of image it has for them.

Food for Thought. One married couple goes out to a restaurant twice a week for dinner. They spend $160 a month on eating out. They get fat. Another married couple invests $160 a month in their own network marketing business. They stay slim and healthy. In a few years they retire.

Every business needs capital. Whether we’re talking about a barbershop or a bank, a boutique e-commerce store or a hotdog stand. Whether we’re talking about a restaurant or a clothing store, a giant like Walmart, or the local bodega that’s owned by a local family. They all need capital.

Marketing jingles from every angle lure patrons to turn our backs on our locally owned stores, restaurants, and farms. And nobody considers that unpatriotic. This appears to aggravate Tod Murphy. "We have the illusion of consumer freedom, but we've sacrificed our community life for the pleasure of purchasing lots of cheap stuff. Making and moving all that stuff can be so destructive: child labor in foreign lands, acid rain in the Northeast, depleted farmland, communities where the big economic engine is crystal meth. We often have the form of liberty, but not the substance.

Destroyed, that is, were not only men, women and thousands of children but also restaurants and inns, laundries, theater groups, sports clubs, sewing clubs, boys’ clubs, girls’ clubs, love affairs, trees and gardens, grass, gates, gravestones, temples and shrines, family heirlooms, radios, classmates, books, courts of law, clothes, pets, groceries and markets, telephones, personal letters, automobiles, bicycles, horses—120 war-horses—musical instruments, medicines and medical equipment, life savings, eyeglasses, city records, sidewalks, family scrapbooks, monuments, engagements, marriages, employees, clocks and watches, public transportation, street signs, parents, works of art. “The whole of society,” concludes the Japanese study, “was laid waste to its very foundations.”2698 Lifton’s history professor saw not even foundations left. “Such a weapon,” he told the American psychiatrist, “has the power to make everything into nothing.

Back then, come July, and the blazers would again make their way out of the steel trunks and evenings would be spent looking at snow-capped mountains from our terrace and spotting the first few lights on the hills above. It was the time for radishes and mulberries in the garden and violets on the slopes. The wind carried with it the comforting fragrance of eucalyptus. It was in fact all about the fragrances, like you know, in a Sherlock Holmes story. Even if you walked with your eyes closed, you could tell at a whiff, when you had arrived at the place, deduce it just by its scent. So, the oranges denoted the start of the fruit-bazaar near Prakash ji’s book shop, and the smell of freshly baked plum cake meant you had arrived opposite Air Force school and the burnt lingering aroma of coffee connoted Mayfair. But when they carved a new state out of the land and Dehra was made its capital, we watched besotted as that little town sprouted new buildings, high-rise apartments, restaurant chains, shopping malls and traffic jams, and eventually it spilled over here. I can’t help noticing now that the fragrances have changed; the Mogra is tinged with a hint of smoke and will be on the market tomorrow. The Church has remained and so has everything old that was cast in brick and stone, but they seem so much more alien that I almost wish they had been ruined.’ ('Left from Dhakeshwari')

You know you’re in a college town when there’s a restaurant called “Pancakea.” The establishment was a pancake/coffee house, and Choo, Molly, Sig, and I were sitting in a booth arguing about the place and its name and their relative merits. I thought the name was a take on panacea, implying that pancakes are a cure for everything. Sig thought the owner wanted the place to become the IKEA of pancakes. Molly thought that given how large the pancakes were, the title might be a riff on Pangea, the first continental landmass. We all agreed that the owner was probably an ex-college student who couldn’t get a job with his or her major, but we couldn’t agree on whether that major was philosophy, marketing, anthropology, or just heavy drinking.

Thom Tillis, a North Carolina state senator elevated to the U.S. Senate in 2014 with backing from the Koch apparatus, has said that restaurants should be able “to opt out of” laws requiring employees to wash their hands after using the toilet, “as long as they post a sign that says, ‘We don’t require our employees to wash their hands after leaving the restroom.’ The market will take care of that.

Chang-bo took to his bed, or rather to the quilts on the floor that was all they had left. His legs swelled up like balloons with what Mrs. Song had come to recognize as edema — fluid retention brought on by starvation. He talked incessantly about food. He spoke of the tofu soups his mother made him as a child and an unusually delicious meal of steamed crab with ginger that Mrs. Song had cooked for him when they were newlyweds. He had an uncanny ability to remember details of dishes she had cooked decades earlier. He was sweetly sentimental, even romantic, when he spoke about their meals together. He would take her hand in his own, his eyes wet and cloudy with the mist of his memories. “Come, darling. Let’s go to a good restaurant and order a nice bottle of wine,” he told his wife one morning when they were stirring on the blankets. They hadn’t eaten in three days. Mrs. Song looked at her husband with alarm, worried that he was hallucinating. She ran out the door to the market, moving fast and forgetting all about the pain in her back. She was determined to steal, beg — whatever it took — to get some food for her husband. She spotted her older sister selling noodles. Her sister wasn’t faring well — her skin was flaked just like Chang-bo’s from malnutrition — so Mrs. Song had resisted asking her for help, but now she was desperate, and of course, her sister couldn’t refuse. “I’ll pay you back,” Mrs. Song promised as she ran back home, the adrenaline pumping her legs. Chang-bo was curled up on his side under the blanket. Mrs. Song called his name. When he didn’t respond, she went to turn him over — it wasn’t diffcult now that he had lost so much weight, but his legs and arms were stiff and got in the way. Mrs. Song pounded and pounded on his chest, screaming for help even as she knew it was too late.

Under the seeming disorder of the old city, wherever the old city is working successfully, is a marvelous order for maintaining the safety of the streets and the freedom of the city. It is a complex order. Its essence is intricacy of sidewalk use, bringing with it a constant succession of eyes. This order is all composed of movement and change, and although it is life, not art, we may fancifully call it the art form of the city and liken it to the dance — not to a simple-minded precision dance with everyone kicking up at the same time, twirling in unison and bowing off en masse, but to an intricate ballet in which the individual dancers and ensembles all have distinctive parts which miraculously reinforce each other and compose an orderly whole. The ballet of the good city sidewalk never repeats itself from place to place, and in any once place is always replete with new improvisations. The stretch of Hudson Street where I live is each day the scene of an intricate sidewalk ballet. I make my own first entrance into it a little after eight when I put out my garbage gcan, surely a prosaic occupation, but I enjoy my part, my little clang, as the junior droves of junior high school students walk by the center of the stage dropping candy wrapper. (How do they eat so much candy so early in the morning?) While I sweep up the wrappers I watch the other rituals of the morning: Mr Halpert unlocking the laundry's handcart from its mooring to a cellar door, Joe Cornacchia's son-in-law stacking out the empty crates from the delicatessen, the barber bringing out his sidewalk folding chair, Mr. Goldstein arranging the coils of wire which proclaim the hardware store is open, the wife of the tenement's super intendent depositing her chunky three-year-old with a toy mandolin on the stoop, the vantage point from which he is learning English his mother cannot speak. Now the primary childrren, heading for St. Luke's, dribble through the south; the children from St. Veronica\s cross, heading to the west, and the children from P.S 41, heading toward the east. Two new entrances are made from the wings: well-dressed and even elegant women and men with brief cases emerge from doorways and side streets. Most of these are heading for the bus and subways, but some hover on the curbs, stopping taxis which have miraculously appeared at the right moment, for the taxis are part of a wider morning ritual: having dropped passengers from midtown in the downtown financial district, they are now bringing downtowners up tow midtown. Simultaneously, numbers of women in housedresses have emerged and as they crisscross with one another they pause for quick conversations that sound with laughter or joint indignation, never, it seems, anything in between. It is time for me to hurry to work too, and I exchange my ritual farewell with Mr. Lofaro, the short, thick bodied, white-aproned fruit man who stands outside his doorway a little up the street, his arms folded, his feet planted, looking solid as the earth itself. We nod; we each glance quickly up and down the street, then look back at eachother and smile. We have done this many a morning for more than ten years, and we both know what it means: all is well. The heart of the day ballet I seldom see, because part off the nature of it is that working people who live there, like me, are mostly gone, filling the roles of strangers on other sidewalks. But from days off, I know enough to know that it becomes more and more intricate. Longshoremen who are not working that day gather at the White Horse or the Ideal or the International for beer and conversation. The executives and business lunchers from the industries just to the west throng the Dorgene restaurant and the Lion's Head coffee house; meat market workers and communication scientists fill the bakery lunchroom.

At the most basic level, marketing tweaks the consumer’s experience of one sense through use of others—restaurants curating not only our meal, but the music, the decor, and more. At a deeper level, it alters the consumer’s beliefs about what’s being consumed—dog food only tastes palatable when you believe it may be pâté. And finally, in the most extreme cases, it ingrains these perception-altering beliefs so deeply that a brand literally etches itself into the architecture of our brains.

45 Bistro Restaurant, East Broughton Street, Savannah, Georgia The Gulfstream Corporate Weekly Dinner was being held at 45 Bistro this week, and the usual gang from Customer Service and Marketing always hosted a splendid meal.  Aircrew from all over the world flew into Savannah, Georgia for semi-annual training, as did new owners, technicians, and anyone else affiliated with Gulfstream for the week.  It was their special night out, all expenses paid, to show their appreciation for the business they gave Gulfstream. 

Though domestic black money is an expression of no-confidence in the government of India, some part of the domestic black money is used in productive activities like real estate, trade, construction, mining, transport, restaurants and other businesses. As previously stated, illicit money kept abroad is a no-confidence vote in India itself—its stability and its people. The illicit money kept in tax havens abroad is, by and large, not used for domestic purposes unless it is round-tripped through share markets or foreign direct investment (FDI) to domestic operations.

When I finally leave the market, the streets are dark, and I pass a few blocks where not a single electric light appears – only dark open storefronts and coms (fast-food eateries), broom closet-sized restaurants serving fish, meat, and rice for under a dollar, flickering candles barely revealing the silhouettes of seated figures. The tide of cyclists, motorbikes, and scooters has increased to an uninterrupted flow, a river that, given the slightest opportunity, diverts through automobile traffic, stopping it cold, spreads into tributaries that spill out over sidewalks, across lots, through filling stations. They pour through narrow openings in front of cars: young men, their girlfriends hanging on the back; families of four: mom, dad, baby, and grandma, all on a fragile, wobbly, underpowered motorbike; three people, the day’s shopping piled on a rear fender; women carrying bouquets of flapping chickens, gathered by their feet while youngest son drives and baby rests on the handlebars; motorbikes carrying furniture, spare tires, wooden crates, lumber, cinder blocks, boxes of shoes. Nothing is too large to pile onto or strap to a bike. Lone men in ragged clothes stand or sit by the roadsides, selling petrol from small soda bottles, servicing punctures with little patch kits and old bicycle pumps.

Inarguably, a successful restaurant demands that you live on the premises for the first few years, working seventeen-hour days, with total involvement in every aspect of a complicated, cruel and very fickle trade. You must be fluent in not only Spanish but the Kabbala-like intricacies of health codes, tax law, fire department regulations, environmental protection laws, building code, occupational safety and health regs, fair hiring practices, zoning, insurance, the vagaries and back-alley back-scratching of liquor licenses, the netherworld of trash removal, linen, grease disposal. And with every dime you've got tied up in your new place, suddenly the drains in your prep kitchen are backing up with raw sewage, pushing hundreds of gallons of impacted crap into your dining room; your coke-addled chef just called that Asian waitress who's working her way through law school a chink, which ensures your presence in court for the next six months; your bartender is giving away the bar to under-age girls from Wantagh, any one of whom could then crash Daddy's Buick into a busload of divinity students, putting your liquor license in peril, to say the least; the Ansel System could go off, shutting down your kitchen in the middle of a ten-thousand-dollar night; there's the ongoing struggle with rodents and cockroaches, any one of which could crawl across the Tina Brown four-top in the middle of the dessert course; you just bought 10,000 dollars-worth of shrimp when the market was low, but the walk-in freezer just went on the fritz and naturally it's a holiday weekend, so good luck getting a service call in time; the dishwasher just walked out after arguing with the busboy, and they need glasses now on table seven; immigration is at the door for a surprise inspection of your kitchen's Green Cards; the produce guy wants a certified check or he's taking back the delivery; you didn't order enough napkins for the weekend — and is that the New York Times reviewer waiting for your hostess to stop flirting and notice her?

Most fish—like skate wing—naturally taper off and narrow at the outer edges and toward the tail. Which is fine for moving through the water. Not so good for even cooking. A chef or cook looks at that graceful decline and sees a piece of protein that will cook unevenly: will, when the center—or fattest part—is perfect, be overcooked at the edges. They see a piece of fish that does not look like you could charge $39 for it. Customers should understand that what they are paying for, in any restaurant situation, is not just what’s on the plate—but everything that’s not on the plate: all the bone, skin, fat, and waste product which the chef did pay for, by the pound. When Eric Ripert, for instance, pays $15 or $20 a pound for a piece of fish, you can be sure, the guy who sells it to him does not care that 70 percent of that fish is going in the garbage. It’s still the same price. Same principle applies to meat, poultry—or any other protein. The price of the protein on the market may be $10 per pound, but by the time you’re putting the cleaned, prepped piece of meat or fish on the plate, it can actually cost you $35 a pound. And that’s before paying the guy who cuts it for you. That disparity in purchase price and actual price becomes even more extreme at the top end of the dining spectrum. The famous French mantra of “Use Everything,” by which most chefs live, is not the operative phrase of a three-starred Michelin restaurant. Here, it’s “Use Only the Very Best.

In your light we see light. —Psalm 36:9 (NIV) ELENA ZELAYETA, BLIND CHEF Without warning at age thirty-six, Elena Zelayeta, pregnant with her second child, totally lost her sight. She had been the chef at a popular restaurant she and her husband owned. A sixty-seven-year-old widow now, she continued to prepare her famous Mexican dishes, marketing them with the help of her two sons, the younger of whom she’d never seen. Typical of San Francisco, it was raining when I arrived at her home. The door was opened by a very short, very broad woman with a smile like the sun. Well under five feet tall, “and wide as I am high,” she said, she led me on a fast-paced tour of the sizable house, ending in the kitchen, where pots bubbled and a frying pan sizzled. Was it possible that this woman who moved so swiftly and surely, who was now so unhesitatingly dishing up the meal she’d prepared for the two of us, really blind? She must see, dimly at least, the outlines of things. At the door to the dining room, Elena paused, half a dozen dishes balanced on her arms. “Is the light on?” she asked. No, she confirmed, not the faintest glimmer of light had she seen in thirty years. But she smiled as she said it. “I hear the rain,” she went on as she expertly carved the herb-crusted chicken, “and I’m sure it’s a gray day for the sighted. But for us blind folk, when we walk with God, the sun is always shining.” Let me walk in Your light, Lord, whatever the weather of the world. —Elizabeth Sherrill Digging Deeper: Ps 97:11; 1 Jn 1:5

[A Chinese Restaurant.] Roma is seated alone at the booth. Lingk is at the booth next to him. Roma ,i>is talking to him. * * * Roma: . . . Eh? What I’m saying, what is our life? (Pause.) It’s looking forward or it’s looking back. And that’s our life. That’s it. Where is the moment? (Pause.) And what is it that we’re afraid of? Loss. What else? (Pause.) The bank,/i> closes. We get sick, my wife died on a plane, the stock market collapsed . . . the house burnt down . . . what of these happen . . . ? None of ’em. We worry anyway. What does this mean? I’m not secure. How can I be secure? (Pause.) Through amassing wealth beyond all measure? No. And what’s beyond all measure? That’s a sickness. That’s a trap. There is no measure. Only greed. How can we act? The right way, we would say, to deal with this: “There is a one-in-a million chance that so and so will happen. . . . Fuck it, it won’t happen to me. . . .” No. We know that’s not the right way I think. (Pause.) We say the correct way to deal with this is “There is a one-in-so-and-so chance that this will happen . . . God protect me. I am powerless, let it not happen to me. . . .” But no to that. I say. There’s something else. What is it? “If it happens, AS IT MAY for that is not within our powers, I will deal with it, just as I do today with what draws my concern today.” I say this is how we must act. I do those things which seem correct to me today. I trust myself. And if security concerns me, I do that which today I think will make me secure. And every day I do that, when that day arrives that I need a reserve, (a) odds are that I have it, and (b) the true reserve that I have is the strength that I have of acting each day without fear. (Pause.) According to the dictates of my mind. (Pause.)

even. By the time things were done, I was exhausted and depressed and just really, really unhappy. We all were. But it didn’t have to be that way. That experience taught me to take agency in my own professional narratives, and that endings don’t have to be failures, especially when you choose to end a project or shut down a business. Shortly after the restaurant closed, I started a food market as a small side project, and it ended up being wildly successful. I had more press and customers than I could handle. I had investors clamoring to get in on the action. But all I wanted to do was write. I didn’t want to run a food market, and since my name was all over it, I didn’t want to hand it off to anyone else, either. So I chose to close the market on my own terms, and I made sure that everyone knew it. It was such a positive contrast to the harsh experience of closing the restaurant. I’ve learned to envision the ideal end to any project before I begin it now—even the best gigs don’t last forever. Nor should they.

It is certainly true that imitation is everywhere, from sport to business, from dancing to dressing, from driving to singing. In fact, imitation is at the heart of competitive behavior and of almost any kind of social interaction. Like the fixed cost cum marginal cost argument that, as we pointed out earlier, is so powerful an argument that it can be applied to any and every thing, imitation is so widespread that, when taken literally, it is also everywhere. By this token one should see unpriced externalities in every market where producers imitate each other, thereby concluding that all kinds of economic activities should be allowed some form of monopoly power. Restaurants imitate each other, as coffee shops, athletes, real estate agents, car salesmen, and even bricklayers do, but we would certainly find it foolhardy to grant to a firm in each of these businesses monopoly power over one technique or another. This suggests that equating imitation with unpriced externalities leads us into a dark night in which all cows are gray.

products.” The Global Positioning System (GPS) uses spread spectrum. So does the U.S. military’s $41 billion MILSATCOM satellite communications network. Wireless local area networks (wLANs) use spread spectrum, as do wireless cash registers, bar-code readers, restaurant menu pads, and home control systems. So does Qualcomm’s Omni-TRACS mobile information system for commercial trucking fleets. So do unmanned aerial vehicles (UAVs), electronic automotive subsystems, aerial and maritime mobile broadband, wireless access points, digital watermarking, and much more. A study done for Microsoft in 2009 estimated the minimum economic value of spread-spectrum Wi-Fi in homes and hospitals and RFID tags in clothing retail outlets in the U.S. as $16–$37 billion per year. These uses, the study notes, “only account for 15% of the total projected market for unlicensed [spectrum] chipsets in 2014, and therefore significantly underestimates the total value being generated in unlicensed usage over this time period.” A market of which 15 percent is $25 billion would be a $166 billion market.

too little—and complex, because the manufacturing and marketing of food products has changed dramatically. Dr. David Kessler, former head of the U.S. Food and Drug Administration, has extensively documented how food manufacturers and restaurant and fast food chains carefully combine fats, sugar, and salt in precise ratios that reach the “bliss point”—which means they trigger brain systems that increase the desire to eat more, even after our stomachs are full. On a global basis, the World Health Organization has found a pattern of increased consumption of “energy-dense foods that are high in fat, salt and sugars but low in vitamins, minerals and other micronutrients.” Hyper-urbanization has separated more people from reliable sources of fresh fruit and vegetables. Quality calories in fruits and vegetables now cost ten times as much as calories per gram in sweets and foods abundant in starch. In a report for the Johns Hopkins Bloomberg School of Public Health, Arielle Traub documented the increase from 1985 to 2000 in the price of fresh fruits and vegetables by 40 percent, while prices of fats declined by 15 percent and sugared soft drinks by 25 percent.

Your story isn’t powerful enough if all it does is lead the horse to water; it has to inspire the horse to drink, too. On social media, the only story that can achieve that goal is one told with native content. Native content amps up your story’s power. It is crafted to mimic everything that makes a platform attractive and valuable to a consumer—the aesthetics, the design, and the tone. It also offers the same value as the other content that people come to the platform to consume. Email marketing was a form of native content. It worked well during the 1990s because people were already on email; if you told your story natively and provided consumers with something they valued on that platform, you got their attention. And if you jabbed enough to put them in a purchasing mind-set, you converted. The rules are the same now that people spend their time on social media. It can’t tell you what story to tell, but it can inform you how your consumer wants to hear it, when he wants to hear it, and what will most make him want to buy from you. For example, supermarkets or fast-casual restaurants know from radio data that one of the ideal times to run an ad on the radio is around 5:00 P.M., when moms are picking up the kids and deciding what to make for dinner, and even whether they have the energy to cook. Social gives you the same kind of insight. Maybe the data tells you that you should post on Facebook early in the morning before people settle

Cendrillon specialized in seafood, so we had four fish stations: one for poaching, one for roasting, one for sautéing, and one for sauce. I was the chef de partie for the latter two, which also included making our restaurant's signature soups. O'Shea planned his menu seasonally- depending on what was available at the market. It was fall, my favorite time of the year, bursting with all the savory ingredients I craved like a culinary hedonist, the ingredients that turned my light on. All those varieties of beautiful squashes and root vegetables- the explosion of colors, the ochre yellows, lush greens, vivid reds, and a kaleidoscope of oranges- were just a few of the ingredients that fueled my cooking fantasies. In the summer, on those hot cooking days and nights in New York with rivulets of thick sweat coating my forehead, I'd fantasize about what we'd create in the fall, closing my eyes and cooking in my head. Soon, the waitstaff would arrive to taste tonight's specials, which would be followed by our family meal. I eyed the board on the wall and licked my lips. The amuse-bouche consisted of a pan-seared foie gras served with caramelized pears; the entrée, a boar carpaccio with eggplant caviar, apples, and ginger; the two plats principaux, a cognac-flambéed seared sea scallop and shrimp plate served with deep-fried goat cheese and garnished with licorice-perfumed fennel leaves, which fell under my responsibility, and the chief's version of a beef Wellington served with a celeriac mash, baby carrots, and thin French green beans.

By the time Lillian had turned twelve ears old, cooking had become her family. It had taught her lessons usually imparted by parents- economy from a limp head of celery left too long in the hydrator, perseverance from the whipping of heavy cream, the power of memories from oregano, whose flavor only grew stronger as it dried. Her love of new ingredients had brought her to Abuelita, the owner of the local Mexican grocery store, who introduced her to avocados and cilantro, and taught her the magic of matching ingredients with personalities to change a person's mood or a life. But the day when twelve-year-old Lillian had handed her mother an apple- fresh-picked from the orchard down the road on an afternoon when Indian summer gave over to autumn- and Lillian's mother had finally looked up from the book she was reading, food achieved a status for Lillian that was almost mystical. "Look how you've grown," Lillian's mother had said, and life had started all over again. There was conversation at dinner, someone else's hand on the brush as it ran through her hair at night. A trip to New York, where they had discovered a secret fondue restaurant, hidden behind wooden shutters during the day, open by candlelight at night. Excursions to farmers' markets and bakeries and a shop that made its own cheese, stretching and pulling the mozzarella like taffy. Finally, Lillian felt like she was cooking for a mother who was paying attention, and she played in an open field of pearl couscous and Thai basil, paella and spanakopita and eggplant Parmesan.

By the time Lillian had turned twelve years old, cooking had become her family. It had taught her lessons usually imparted by parents- economy from a limp head of celery left too long in the hydrator, perseverance from the whipping of heavy cream, the power of memories from oregano, whose flavor only grew stronger as it dried. Her love of new ingredients had brought her to Abuelita, the owner of the local Mexican grocery store, who introduced her to avocados and cilantro, and taught her the magic of matching ingredients with personalities to change a person's mood or a life. But the day when twelve-year-old Lillian had handed her mother an apple- fresh-picked from the orchard down the road on an afternoon when Indian summer gave over to autumn- and Lillian's mother had finally looked up from the book she was reading, food achieved a status for Lillian that was almost mystical. "Look how you've grown," Lillian's mother had said, and life had started all over again. There was conversation at dinner, someone else's hand on the brush as it ran through her hair at night. A trip to New York, where they had discovered a secret fondue restaurant, hidden behind wooden shutters during the day, open by candlelight at night. Excursions to farmers' markets and bakeries and a shop that made its own cheese, stretching and pulling the mozzarella like taffy. Finally, Lillian felt like she was cooking for a mother who was paying attention, and she played in an open field of pearl couscous and Thai basil, paella and spanakopita and eggplant Parmesan.

So, in summary: The market for Negro writers is very limited. Jobs as professional writers, editorial assistants, publisher's readers, etc., are almost non-existent. Hollywood insofar as Negroes are concerned, might just as well be controlled by Hitler. The common courtesies of decent travel, hotel and restaurant accommodations, politeness from doormen, elevatormen, and hired attendants in public places is practically everywhere in America denied Negroes, whether they be writers or not. Black authors, too, must ride in Jim Crow cars. These are some of our problems. What can you who are writers do to help us solve them? What can you, our public, do to help us solve them? My problem, your problem. No, I'm wrong! It is not a matter of mine and yours. It is a matter of ours. We are all Americans. We want to create the American dream, a finer and more democratic America. I cannot do it without you. You cannot do it omitting me. Can we march together then? But perhaps the word march is the wrong word—suggesting soldiers and armies. Can we not put our heads together and think and plan—not merely dream—the future America? And then create it with our hands? A land where even a Negro writer can make a living, if he is a good writer. And where, being a Negro, he need not be a secondary American. We do not want any secondary Americans. We do not want a weak and imperfect democracy. We do not want poverty and hunger and prejudice and fear on the part of any portion of our population. We want America to really be America for everybody. Let us make it so!

All I wanted to say,” bellowed the computer, “is that my circuits are now irrevocably committed to calculating the answer to the Ultimate Question of Life, the Universe, and Everything.” He paused and satisfied himself that he now had everyone’s attention, before continuing more quietly. “But the program will take me a little while to run.” Fook glanced impatiently at his watch. “How long?” he said. “Seven and a half million years,” said Deep Thought. Lunkwill and Fook blinked at each other. “Seven and a half million years!” they cried in chorus. “Yes,” declaimed Deep Thought, “I said I’d have to think about it, didn’t I? And it occurs to me that running a program like this is bound to create an enormous amount of popular publicity for the whole are of philosophy in general. Everyone’s going to have their own theories about what answer I’m eventually going to come up with, and who better, to capitalize on that media market than you yourselves? So long as you can keep disagreeing with each other violently enough and maligning each other in the popular press, and so long as you have clever agents, you can keep yourselves on the gravy train for life. How does that sound?” The two philosophers gaped at him. “Bloody hell,” said Majikthise, “now that is what I call thinking. Here, Vroomfondel, why do we never think of things like that?” “Dunno,” said Vroomfondel in an awed whisper; “think our brains must be too highly trained, Majikthise.” So saying, they turned on their heels and walked out of the door and into a life-style beyond their wildest dreams.

It was a gorgeous evening, with a breeze shimmering through the trees, people strolling hand in hand through the quaint streets and the plaza. The shops, bistros and restaurants were abuzz with patrons. She showed him where the farmer's market took place every Saturday, and pointed out her favorite spots- the town library, a tasting room co-op run by the area vintners, the Brew Ha-Ha and the Rose, a vintage community theater. On a night like this, she took a special pride in Archangel, with its cheerful spirit and colorful sights. She refused to let the Calvin sighting drag her down. He had ruined many things for her, but he was not going to ruin the way she felt about her hometown. After some deliberation, she chose Andaluz, her favorite spot for Spanish-style wines and tapas. The bar spilled out onto the sidewalk, brightened by twinkling lights strung under the big canvas umbrellas. The tables were small, encouraging quiet intimacy and insuring that their knees would bump as they scooted their chairs close. She ordered a carafe of local Mataro, a deep, strong red from some of the oldest vines in the county, and a plancha of tapas- deviled dates, warm, marinated olives, a spicy seared tuna with smoked paprika. Across the way in the plaza garden, the musician strummed a few chords on his guitar. The food was delicious, the wine even better, as elemental and earthy as the wild hills where the grapes grew. They finished with sips of chocolate-infused port and cinnamon churros. The guitar player was singing "The Keeper," his gentle voice seeming to float with the breeze.

You know,” I said, “you don’t owe New Fiddleham anything. You don’t need to help them.” “Look,” Charlie said as we clipped past Market Street. He was pointing at a man delicately painting enormous letters onto a broad window as we passed. NONNA SANTORO’S, it read, although the RO’S was still just an outline. “That Italian restaurant?” “Yes,” he smiled. “They will be opening their doors for the first time very soon. Sweet family. I bought my first meal in New Fiddleham from that man. A couple of meatballs from a street cart were about all I could afford at the time. He’s an immigrant, too. He’s going to do well. His red sauce is amazing.” “That’s grand for him, then,” I said. “I like it when doors open,” said Charlie. “Doors are opening in New Fiddleham every day. It is a remarkable time to be alive anywhere, really. Do you think our parents could ever have imagined having machines that could wash dishes, machines that could sew, machines that do laundry? Pretty soon we’ll be taking this trolley ride without any horses. I’ve heard that Glanville has electric streetcars already. Who knows what will be possible fifty years from now, or a hundred. Change isn’t always so bad.” “Your optimism is both baffling and inspiring,” I said. “The sun is rising,” he replied with a little chuckle. I glanced at the sky. It was well past noon. “It’s just something my sister and I used to say,” he clarified. “I think you would like Alina. You often remind me of her. She has a way of refusing to let the world keep her down.” He smiled and his gaze drifted away, following the memory. “Alina found a rolled-up canvas once,” he said, “a year or so after our mother passed away. It was an oil painting—a picture of the sun hanging low over a rippling ocean. She was a beautiful painter, our mother. I could tell that it was one of hers, but I had never seen it before. It felt like a message, like she had sent it, just for us to find. “I said that it was a beautiful sunset, and Alina said no, it was a sunrise. We argued about it, actually. I told her that the sun in the picture was setting because it was obviously a view from our camp near Gelendzhik, overlooking the Black Sea. That would mean the painting was looking to the west. “Alina said that it didn’t matter. Even if the sun is setting on Gelendzhik, that only means that it is rising in Bucharest. Or Vienna. Or Paris. The sun is always rising somewhere. From then on, whenever I felt low, whenever I lost hope and the world felt darkest, Alina would remind me: the sun is rising.” “I think I like Alina already. It’s a heartening philosophy. I only worry that it’s wasted on this city.” “A city is just people,” Charlie said. “A hundred years from now, even if the roads and buildings are still here, this will still be a whole new city. New Fiddleham is dying, every day, but it is also being constantly reborn. Every day, there is new hope. Every day, the sun rises. Every day, there are doors opening.” I leaned in and kissed him on the cheek. “When we’re through saving the world,” I said, “you can take me out to Nonna Santoro’s. I have it on good authority that the red sauce is amazing.” He blushed pink and a bashful smile spread over his face. “When we’re through saving the world, Miss Rook, I will hold you to that.

(6) Doubt about new schools. Is this not all a pipe dream? Private schools now are almost all either parochial schools or elite academies. Will the effect of the voucher plan simply be to subsidize these, while leaving the bulk of the slum dwellers in inferior public schools? What reason is there to suppose that alternatives will really arise? The reason is that a market would develop where it does not exist today. Cities, states, and the federal government today spend close to $100 billion a year on elementary and secondary schools. That sum is a third larger than the total amount spent annually in restaurants and bars for food and liquor. The smaller sum surely provides an ample variety of restaurants and bars for people in every class and place. The larger sum, or even a fraction of it, would provide an ample variety of schools. It would open a vast market that could attract many entrants, both from public schools and from other occupations. In the course of talking to various groups about vouchers, we have been impressed by the number of persons who said something like, "I have always wanted to teach [or run a school] but I couldn't stand the educational bureaucracy, red tape, and general ossification of the public schools. Under your plan, I'd like to try my hand at starting a school." Many of the new schools would be established by nonprofit groups. Others would be established for profit. There is no way of predicting the ultimate composition of the school industry. That would be determined by competition. The one prediction that can be made is that only those schools that satisfy their customers will survive—just as only those restaurants and bars that satisfy their customers survive. Competition would see to that.

Different form, same function. Many companies that create blue oceans attract customers from other industries who use a product or service that performs the same function or bears the same core utility as the new one but takes a very different physical form. In the case of Ford’s Model T, Ford looked to the horse-drawn carriage. The horse-drawn carriage had the same core utility as the car: transportation for individuals and families. But it had a very different form: a live animal versus a machine. Ford effectively converted the majority of noncustomers of the auto industry, namely customers of horse-drawn carriages, into customers of its own blue ocean by pricing its Model T against horse-drawn carriages and not the cars of other automakers. In the case of the school lunch catering industry, raising this question led to an interesting insight. Suddenly those parents who make their children’s lunches came into the equation. For many children, parents had the same function: making their child’s lunch. But they had a very different form: mom or dad versus a lunch line in the cafeteria. Different form and function, same objective. Some companies lure customers from even further away. Cirque du Soleil, for example, has diverted customers from a wide range of evening activities. Its growth came in part through drawing people away from other activities that differed in both form and function. For example, bars and restaurants have few physical features in common with a circus. They also serve a distinct function by providing conversational and gastronomical pleasure, a very different experience from the visual entertainment that a circus offers. Yet despite these differences in form and function, people have the same objective in undertaking these three activities: to enjoy a night out.

-1 PETER 5:3 Over and over I have attempted to be an example by doing rather than telling. I feel that God's great truths are "caught" and not always "taught." In the book of Deuteronomy, Moses (the author) says the following about God's commandments, statutes, and judgments: "You shall teach them diligently to your sons and shall talk of them when you sit in your house and when you walk by the way and when you lie down and when you rise up" (6:7). In other words, at all times we are to be examples. It is amazing how much we can teach by example in every situation: at home, at the beach, while jogging, when resting, when eating-in every part of the day. It's amazing how often I catch our children and grandchildren imitating the values we exhibited in our home-something as little as a lighted candle to warm the heart, to a thank you when food is being served in a restaurant. Little eyes are peering around to see how we behave when we think no one is looking. Are we consistent with what we say we believe? If we talk calmness and patience, how do we respond when standing in a slow line at the market? How does our conversation go when there is a slowdown on Friday evening's freeway drive? Do we go by the rules on the freeway (having two people or more in the car while driving in the carpool lane, going the speed limit, and obeying all traffic signs)? How can we show God's love? By helping people out when they are in need of assistance, even when it is not convenient. We can be good neighbors. Sending out thank you cards after receiving a gift shows our appreciation for the gift and the person. Being kind to animals and the environment when we go to the park for a campout or picnic shows good stewardship. We are continually setting some kind of example whether we know it or not. PRAYER Father God, let my life be an example to those around me, especially the little ones who are learning the ways of faith. May I exhibit proper conduct even when no one is around. I want to be obedient to Your guiding principles. Thank You for Your example. Amen.

The Biggest Property Rental In Amsterdam Amsterdam has been ranked as the 13th best town to live in the globe according to Mercer contacting annual Good quality of Living Review, a place it's occupied given that 2006. Which means that the city involving Amsterdam is among the most livable spots you can be centered. Amsterdam apartments are equally quite highly sought after and it can regularly be advisable to enable a housing agency use their internet connections with the amsterdam parkinghousing network to help you look for a suitable apartment for rent Amsterdam. Amsterdam features rated larger in the past, yet continuing plan of disruptive and wide spread construction projects - like the problematic North-South town you live line- has intended a small scores decline. Amsterdam after rated inside the top 10 Carolien Gehrels (Tradition) told Dutch news company ANP that the metropolis is happy together with the thirteenth place. "Of course you want is actually the first place position, however shows that Amsterdam is a fairly place to live. Well-known places to rent in Amsterdam Your Jordaan. An old employees quarter popularised amang other things with the sentimental tunes of a quantity of local vocalists. These music painted an attractive image of the location. Local cafes continue to attribute live vocalists like Arthur Jordaan and Tante Leeni. The Jordaan is a network of alleyways and narrow canals. The section was proven in the Seventeenth century, while Amsterdam desperately needed to expand. The region was created along the design of the routes and ditches which already existed. The Jordaan is known for the weekly biological Nordermaarkt on Saturdays. Amsterdam is famous for that open air market segments. In Oud-zuid there is a ranging Jordan Cuypmarkt open year long. This part of town is a very popular spot for expats to find Expat Amsterdam flats due in part to vicinity of the Vondelpark. Among the largest community areas A hundred and twenty acres) inside Amsterdam, Netherlands. It can be located in the stadsdeel Amsterdam Oud-Zuid, western side from the Leidseplein as well as the Museumplein. The playground was exposed in 1865 as well as originally named the "Nieuwe Park", but later re-named to "Vondelpark", after the 17th one hundred year author Joost lorrie den Vondel. Every year, the recreation area has around 10 million guests. In the park can be a film art gallery, an open air flow theatre, any playground, and different cafe's and restaurants.

Sometimes we ate raw onions like apples, too, I wanted to tell her. Sometimes, the tin foil held shredded chicken petrified in aspic. A fish head to suck on! I was filled with shame and hateful glee: everything I was feeling turned out at the person next to me. I was the one with an uncut cow's tongue uncoiling in the refrigerator of his undergraduate quad, my roommates' Gatorades and half-finished pad Thai keeping a nervous distance. I sliced it thinly, and down it went with horseradish and cold vodka like the worry of a long day sloughing off, those little dots of fat between the cold meet like garlic roasted to paste. I am the one who fried liver. Who brought his own lunch in an old Tupperware to his cubicle in the Conde Nast Building; who accidentally warmed it too long, and now the scent of buckwheat, stewed chicken, and carrots hung like radiation over the floor, few of those inhabitants brought lunch from home, fewer of whom were careless enough to heat it for too long if they did, and none of whom brought a scent bomb in the first place. Fifteen floors below, the storks who staffed the fashion magazines grazed on greens in the Frank Gehry cafeteria. I was the one who ate mashed potatoes and frankfurters for breakfast. Who ate a sandwich for breakfast. Strange? But Americans ate cereal for dinner. Americans ate cereal, period, that oddment. They had a whole thing called 'breakfast for dinner.' And the only reason they were right and I was wrong was that it was their country. The problem with my desire to pass for native was that everything in the tinfoil was so f*****g good. When the world thinks of Soviet food, it thinks of all the wrong things. Though it was due to incompetence rather than ideology, we were local, seasonal, and organic long before Chez Panisse opened its doors. You just had to have it in a home instead of a restaurant, like British cooking after the war, as Orwell wrote. For me, the food also had cooked into it the memory of my grandmother's famine; my grandfather's black-marketeering to get us the 'deficit' goods that, in his view, we deserved no less than the political VIPs; all the family arguments that paused while we filled our mouths and our eyes rolled back in our heads. Food was so valuable that it was a kind of currency - and it was how you showed loved. If, as a person on the cusp of thirty, I wished to find sanity, I had to figure out how to temper this hunger without losing hold of what it fed, how to retain a connection to my past without being consumed by its poison.

We've been here three days already, and I've yet to cook a single meal. The night we arrived, my dad ordered Chinese takeout from the old Cantonese restaurant around the corner, where they still serve the best egg foo yung, light and fluffy and swimming in rich, brown gravy. Then there had been Mineo's pizza and corned beef sandwiches from the kosher deli on Murray, all my childhood favorites. But last night I'd fallen asleep reading Arthur Schwartz's Naples at Table and had dreamed of pizza rustica, so when I awoke early on Saturday morning with a powerful craving for Italian peasant food, I decided to go shopping. Besides, I don't ever really feel at home anywhere until I've cooked a meal. The Strip is down by the Allegheny River, a five- or six-block stretch filled with produce markets, old-fashioned butcher shops, fishmongers, cheese shops, flower stalls, and a shop that sells coffee that's been roasted on the premises. It used to be, and perhaps still is, where chefs pick up their produce and order cheeses, meats, and fish. The side streets and alleys are littered with moldering vegetables, fruits, and discarded lettuce leaves, and the smell in places is vaguely unpleasant. There are lots of beautiful, old warehouse buildings, brick with lovely arched windows, some of which are now, to my surprise, being converted into trendy loft apartments. If you're a restaurateur you get here early, four or five in the morning. Around seven or eight o'clock, home cooks, tourists, and various passers-through begin to clog the Strip, aggressively vying for the precious few available parking spaces, not to mention tables at Pamela's, a retro diner that serves the best hotcakes in Pittsburgh. On weekends, street vendors crowd the sidewalks, selling beaded necklaces, used CDs, bandanas in exotic colors, cheap, plastic running shoes, and Steelers paraphernalia by the ton. It's a loud, jostling, carnivalesque experience and one of the best things about Pittsburgh. There's even a bakery called Bruno's that sells only biscotti- at least fifteen different varieties daily. Bruno used to be an accountant until he retired from Mellon Bank at the age of sixty-five to bake biscotti full-time. There's a little hand-scrawled sign in the front of window that says, GET IN HERE! You can't pass it without smiling. It's a little after eight when Chloe and I finish up at the Pennsylvania Macaroni Company where, in addition to the prosciutto, soppressata, both hot and sweet sausages, fresh ricotta, mozzarella, and imported Parmigiano Reggiano, all essential ingredients for pizza rustica, I've also picked up a couple of cans of San Marzano tomatoes, which I happily note are thirty-nine cents cheaper here than in New York.

The Ten Ways to Evaluate a Market provide a back-of-the-napkin method you can use to identify the attractiveness of any potential market. Rate each of the ten factors below on a scale of 0 to 10, where 0 is terrible and 10 fantastic. When in doubt, be conservative in your estimate: Urgency. How badly do people want or need this right now? (Renting an old movie is low urgency; seeing the first showing of a new movie on opening night is high urgency, since it only happens once.) Market Size. How many people are purchasing things like this? (The market for underwater basket-weaving courses is very small; the market for cancer cures is massive.) Pricing Potential. What is the highest price a typical purchaser would be willing to spend for a solution? (Lollipops sell for $0.05; aircraft carriers sell for billions.) Cost of Customer Acquisition. How easy is it to acquire a new customer? On average, how much will it cost to generate a sale, in both money and effort? (Restaurants built on high-traffic interstate highways spend little to bring in new customers. Government contractors can spend millions landing major procurement deals.) Cost of Value Delivery. How much will it cost to create and deliver the value offered, in both money and effort? (Delivering files via the internet is almost free; inventing a product and building a factory costs millions.) Uniqueness of Offer. How unique is your offer versus competing offerings in the market, and how easy is it for potential competitors to copy you? (There are many hair salons but very few companies that offer private space travel.) Speed to Market. How soon can you create something to sell? (You can offer to mow a neighbor’s lawn in minutes; opening a bank can take years.) Up-front Investment. How much will you have to invest before you’re ready to sell? (To be a housekeeper, all you need is a set of inexpensive cleaning products. To mine for gold, you need millions to purchase land and excavating equipment.) Upsell Potential. Are there related secondary offers that you could also present to purchasing customers? (Customers who purchase razors need shaving cream and extra blades as well; buy a Frisbee and you won’t need another unless you lose it.) Evergreen Potential. Once the initial offer has been created, how much additional work will you have to put in in order to continue selling? (Business consulting requires ongoing work to get paid; a book can be produced once and then sold over and over as is.) When you’re done with your assessment, add up the score. If the score is 50 or below, move on to another idea—there are better places to invest your energy and resources. If the score is 75 or above, you have a very promising idea—full speed ahead. Anything between 50 and 75 has the potential to pay the bills but won’t be a home run without a huge investment of energy and resources.

What a joy this book is! I love recipe books, but it’s short-lived; I enjoy the pictures for several minutes, read a few pages, and then my eyes glaze over. They are basically books to be used in the kitchen for one recipe at a time. This book, however, is in a different class altogether and designed to be read in its entirety. It’s in its own sui generis category; it has recipes at the end of most of the twenty-one chapters, but it’s a book to be read from cover to cover, yet it could easily be read chapter by chapter, in any order, as they are all self-contained. Every bite-sized chapter is a flowing narrative from a well-stocked brain encompassing Balinese culture, geography and history, while not losing its main focus: food. As you would expect from a scholar with a PhD in history from Columbia University, the subject matter has been meticulously researched, not from books and articles and other people’s work, but from actually being on the ground and in the markets and in the kitchens of Balinese families, where the Balinese themselves learn their culinary skills, hands on, passed down orally, manually and practically from generation to generation. Vivienne Kruger has lived in Bali long enough to get it right. That’s no mean feat, as the subject has not been fully studied before. Yes, there are so-called Balinese recipe books, most, if I’m not mistaken, written by foreigners, and heavily adapted. The dishes have not, until now, been systematically placed in their proper cultural context, which is extremely important for the Balinese, nor has there been any examination of the numerous varieties of each type of recipe, nor have they been given their true Balinese names. This groundbreaking book is a pleasure to read, not just for its fascinating content, which I learnt a lot from, but for the exuberance, enthusiasm and originality of the language. There’s not a dull sentence in the book. You just can’t wait to read the next phrase. There are eye-opening and jaw-dropping passages for the general reader as Kruger describes delicacies from the village of Tengkudak in Tabanan district — grasshoppers, dragonflies, eels and live baby bees — and explains how they are caught and cooked. She does not shy away from controversial subjects, such as eating dog and turtle. Parts of it are not for the faint-hearted, but other parts make you want to go out and join the participants, such as the Nusa Lembongan fishermen, who sail their outriggers at 5.30 a.m. The author quotes Miguel Covarrubias, the great Mexican observer of the 1930s, who wrote “The Island of Bali.” It has inspired all writers since, including myself and my co-author, Ni Wayan Murni, in our book “Secrets of Bali, Fresh Light on the Morning of the World.” There is, however, no bibliography, which I found strange at first. I can only imagine it’s a reflection of how original the subject matter is; there simply are no other sources. Throughout the book Kruger mentions Balinese and Indonesian words and sometimes discusses their derivations. It’s a Herculean task. I was intrigued to read that “satay” comes from the Tamil word for flesh ( sathai ) and that South Indians brought satay to Southeast Asia before Indonesia developed its own tradition. The book is full of interesting tidbits like this. The book contains 47 recipes in all, 11 of which came from Murni’s own restaurant, Murni’s Warung, in Ubud. Mr Dolphin of Warung Dolphin in Lovina also contributed a number of recipes. Kruger adds an introduction to each recipe, with a detailed and usually very personal commentary. I think my favorite, though, is from a village priest (pemangku), I Made Arnila of the Ganesha (Siwa) Temple in Lovina. water. I am sure most will enjoy this book enormously; I certainly did.” Review published in The Jakarta Globe, April 17, 2014. Jonathan Copeland is an author and photographer based in Bali. thejakartaglobe/features/spiritual-journey-culinary-world-bali

Some restaurants have learned to use reservations to slow the flow of customers to cope with congestion in the kitchen, much as kidney exchange networks figured out how to organize nonsimultaneous chains to avoid operating room congestion. Mid-priced restaurants handle dining room congestion with waiting lines, and fast-food restaurants are fast not only because they prepare the food continuously, but also because they reduce each customer’s transaction to a single encounter, at the cash register.

The halo effect depends not on the ingredients themselves but on the eater, or more specifically, on the degree of control the eater has over his or her food. Before the 1800s, sugar itself separated rich from poor; now it is your state of mind while enjoying the sugar that separates the haves from the have-nots. For instance, Drewnowski’s absolute favorite dessert is a slice of coconut cream pie—not just any coconut cream pie, but the signature dessert by Seattle’s resident celebrity chef Tom Douglas. (“You have to share it,” he warns. “There’s a lot of sugar and cream in it, but it’s delicious.”) So he and his dinner companion savor the slice of pie, which happens to cost $8 (or the price of about two bags of Chips Ahoy! cookies). Nice sweets with a big price tag are meant to be appreciated like that. You eat a little at a time. Sensory-specific satiety, as we saw earlier, may compel you to eat more than you need, but chances are, if you’re making at least middle-class wages, you’re not wolfing it down to ease hunger. Nor are you eating sweets all the time. Sometimes you might have fruit; sometimes you might have a cappuccino. If you’re making at least middle-class wages, then you have the freedom and the money to decide how much to eat and when to eat it. That’s how even down-market foods can sometimes be elite in the right context. Lollipops at fashion shows and Coca-Cola-infused sauces in trendy restaurants aren’t demonized because the people who consume such items in those contexts have the power to choose something else entirely if they feel like it.

I’ve sat down to dinner at one of the nicest restaurants on the West Coast and watched the owner go table to table showing off a Périgord truffle the size of a tennis ball. The girth was impressive yet it possessed no magic—it was completely tasteless, probably because it had been dug up too early. That’s a crime, Jeremy Faber would say. He has little tolerance for the lack of sophistication in the American truffle market. The pickers rake the truffles too soon; the merchants buy the unripe truffles anyway, out of ignorance; and trusting customers allow themselves to be fooled because they’ve never actually tasted a good truffle and don’t know any better. The result is a collective shrug.

Iris and I will eat at a skeezy yakitori joint and enjoy char-grilled chicken parts on a stick. We'll go to an eel restaurant and eat several courses of eel, my favorite fish. Iris's favorite is mackerel, saba no shioyaki, tearing off fatty bits with our chopsticks. We will eat our weight in rice... we'll have breakfast at Tsukiji, the world's largest fish market. And we'll eat plenty of sushi from a conveyor belt.

With six thousand miles separating me from sleep, I stumbled down into the subway at dawn and emerged on the outskirts of the Tsukiji market just as the sun broke across Tokyo Bay. Inside the market, I saw the entire ocean on display: swollen-bellied salmon, dark disks of abalone, vast armies of exotic crustaceans, conger eels so shiny and new they looked to be napping in their Styrofoam boxes. I stumbled onward to a tuna auction, where a man in a trader's cap worked his way through a hundred silver carcasses scattered across the cement floor, using a system of rapid hand motions and guttural noises unintelligible to all but a select group of tuna savants. When the auction ended, I followed one of the bodies back to its buyer's stall, where a man and his son used band saw, katana blade, cleaver, and fillet knife to work the massive fish down into sellable components: sinewy tail meat for the cheap izakaya, ruby loins for hotel restaurants, blocks of marbled belly for the high-end sushi temples. By 8:00 a.m. I was starving. First, a sushi feast, a twelve-piece procession of Tsukiji's finest- fat-frizzled bluefin, chewy surf clam, a custardy slab of Hokkaido uni- washed down with frosty glasses of Kirin. Then a bowl of warm soba from the outer market, crowned at the last second with a golden nest of vegetable tempura.

when you’re in a restaurant with a date, for heaven’s sake don’t mention the price of the selections. Yes, they’re printed clearly on the menu. Yes, this might be an opportunity to impress your date with the caliber of the restaurant. But if you rub it in, you’ll be likely to shift your relationship from the social to the market norm.

Barcelona Barcelona is a modern city with an outdoor lifestyle. Markets, churches, architecture, restaurants, beaches, boulevards are perfect for any explorer who loves to be independent. The city is Spain’s second largest (1.6 million in habitants). It was founded on ancient roots, Hannibal’s father settled here in the 3rd century BC and, from there, it was a Roman settlement before being taken over by the Goths, North Africans, French and finally Spanish – although it still has a streak of independence and a strong movement toward Catalan home rule. An airport bus, Aerobus, connects the airport with the city centre. The bus runs every 10—20 minutes and takes around 30 minutes. The Metro system (stations are marked M) connects most of the

Whether she was writing to tell her followers about a local cheesemaker, a new farm-to-table restaurant, or what to do with an exotic heirloom fruit that was organically produced and newly marketed, she spent hours each day scouring Philadelphia and the outlying towns for material.

The Italians are generally sociable people. For many, a shopping expedition is traditionally a family occasion and a time to meet friends, browse through the latest fashion designs, and perhaps enjoy a meal at a restaurant. Despite the growing number of out-of-town supermarkets, many Italians still prefer to buy fresh food each day from the local market and stores. Food stores tend to open early, often at seven o’clock in the morning, and close late, perhaps at eight in the evening. However, they close for a long meal break, between about one o’clock and half past three in the afternoon. The food markets are noisy and colorful, and customers like to pick over the goods for the best quality. Fresh bread, fruit and vegetables, meat, cheese, and salami are usually on the shopping list. In most towns there are specialist food stores selling fish, smoked meats, dairy produce, or sweets and pastries.

McGahern still lives on and works a farm in Leitrim, and friends say that even though he has held high profile academic posts round the world as a visiting professor he remains essentially a countryman. Last term he taught in an upstate New York college, but seeing him in the soulless urban grid of downtown Syracuse wearing an old tweed flat cap and long black overcoat, he could have been in an Irish agricultural town on market day as he casually engaged strangers on the street to ask for advice on finding a decent restaurant. Friends say he has extraordinary confidence in who he is and where he's from - he behaves pretty much the same way wherever is and whoever he is with.

I recently heard of a real estate professional who LOVES to cook. So, her niche market? Foodies. She attends local restaurant events and cooking classes and turns strangers into friends and clients. Her closing gift to new homeowners? A recipe box. Then she sends new recipe postcards every month to tuck inside. Isn’t that a smart way to stay connected in a meaningful way?

A (house)wife now performs the tasks once distributed between servants of different rank or undertaken by the maid of all work. Her ‘core’ jobs are cleaning, shopping, cooking, washing-up, laundering and ironing.44 She also looks after her children, frequently cares for aged parents or other relatives, and is sometimes incorporated to a greater or lesser degree as an unpaid assistant in her husband’s work. This aspect of being a wife is visible in many small shops or in the activities of the wives of clergymen and politicians, but the same service is provided, less visibly, to husbands in all kinds of occupations. A wife, for example, contributes research assistance (to male academics), acts as hostess (to a business man’s clients), answers the phone and keeps the books (for a small business man).45 However, as Christine Delphy has argued, to list the tasks of a housewife tells us only so much. The list cannot explain why exactly the same services can be bought in the market, or why a particular task is performed without pay by a wife, yet she would get paid for providing the service if she worked, for example, in a restaurant or for a firm of contract cleaners.46 The problem is not that wives perform valuable tasks for which they are not paid (which has led some feminists to argue for state payment or wages for housework). Rather, what being a woman (wife) means is to provide certain services for and at the command of a man (husband). In short, the marriage contract and a wife’s subordination as a (kind of) labourer, cannot be understood in the absence of the sexual contract and the patriarchal construction of ‘men’ and ‘women’ and the ‘private’ and ‘public’ spheres.

Many Union soldiers had money, and since 45,000 prisoners moved through Andersonville in the span of about 14 months, there was actually a free market among the prisoners. Since rations, clothing, and shelter were substandard, many shopkeepers and merchants set up shop inside the stockade and sold fresh vegetables of every kind. Thorp recounted this market: “The authorities at Andersonville allowed supplies to be sold to the prisoners for Federal money. Numerous small restaurants flourished in the stockade. From small clay ovens they supplied fresh bread and baked meats. Irish and sweet potatoes, string beans, peas, tomatoes, melons, sweet corn, and other garden products were abundantly offered for sale. New arrivals were amazed to find these resources in the midst of utter destitution and starvation

At HQ, meantime, the Dispatcher of Inspectors is cackling hatefully as he cuddles his Bradshaw's Railway Guide, for the train the inspectors will catch at Victoria has a restaurant car but it is too late for what British Rail jestingly calls "breakfast" and too early for a life-giving drink. Heh, heh! At Eastbourne, they [the bank inspectors] stamp into the bank's Market Street branch, flourishing many a dread credential and reciting an Ogden Nash-like poem which goes after this fashion: Keys, Please. Then they glance swiftly around to observe which cashier has gone green about the gills, which teller is slipping his pocket-money back into the petty-cash box and feeding the racing pages of the Daily Mirror into the shredding machine, which assistant manager is sidling out in the general direction of Gatwick Airport.

I decided to make the seafood chowder I first ate twenty years ago in the English Market in Cork, Ireland---or at least my own version of that smoky, tomato-based soup with cod, scallops, clams, and shrimp; sometimes (in Ireland), it had periwinkles (sea snails) and enough smoked haddock to give it a wonderful campfire tang. Of course, I had to skip the periwinkles and for the smokiness I made do with frozen finnan haddie. I'd worked on the recipe over the years, cranking the flavors so that when I finally went back to the English Market a couple of years ago, their chowder was so bland and watery that Jack didn't believe it was the same soup I made at home. It was possible that the Irish cook was having a bad day, or someone was trying to stretch the last bit of a used-up batch, or they'd made the recipe from memory for so long, it had ceased being itself---a chef at a good restaurant here in Los Angeles once told me that vigilance is the key to consistency, and that if she or a trusted supervisor didn't keep an eye on the plates as they came out of the kitchen, a dish could become unrecognizable within hours.

And while seeking out the opinions and perspectives of people like ourselves may lead to a more personal and familiar buying experience, what’s even more amazing is the impact those trusted sources have on conversion rates. B2B sales cycle data from Salesforce demonstrates that, when it comes to lead conversion, the interest that originates from customer and employee referrals converts to deals at rates fifty times higher than email campaigns!9 Furthermore, data from marketing automation giant Marketo indicates that leads originating from referrals convert to opportunities at rates of four times the average, and similar to the next three highest-converting lead sources combined (those being partner, inbound, and marketing-generated).10 My personal experience over the years greatly corroborates these statistics. For example, when I started my own sales practice, Cerebral Selling, I needed to have a logo designed. Around the same time, my friend had recently had a nice logo designed for his business. I asked him who he used, he told me, and I just did the same. No further research or investigation required. A short time later, I wanted to head out of town with my wife for an overnight trip to the beautiful Niagara wine region of Ontario to celebrate our anniversary. I didn’t know where to stay or which restaurant to go to, so instead of sifting through pages of online content and reviews, I asked a friend who runs a vineyard in the region. When he gave me his recommendations, I simply booked the places he told me. No questions asked. Were there better places to stay and eat? Potentially. Were there other creative design shops that could have generated equally if not more spectacular logos? More than likely. Do I care? Absolutely not! I love my logo and had a great anniversary outing, and feel secure in my decisions around both because of the feeling I received by selecting recommendations from people I trust. Both experiences are perfect examples of the prescriptive-led sales cycle we spoke about in chapter 2. This means that when it comes to your selling motion, one of the most unobtrusive, empathetic, and authentic ways to convert prospective buyers is simply to surround them with like-minded customers who love you.

I love this place already," Max says as he gazes at the flying saucer not op of the blue-and-coral-pink building that is South Beach Fish Market. The hole-in-the-wall seafood joint is quirky for sure with the random artwork and sculptures all over the exterior. Giant cartoon renderings of fish and crustaceans in vivid colors adorn the outside, while the roof boasts a silver flying saucer and a lighthouse. "Wait until you taste the food," I say. It's a long wait in line, but I know once we get our meals and find a spot to sit down at one of the outdoor picnic tables, it'll be worth it. As we sit down, I savor the clear summer weather with the sun shining bright above us, offering warmth against the brisk coastal breeze. When the aroma of spices, lemon, and batter hits my nose, my stomach roars. I inhale my fish and chips before Max is even halfway done with his oysters and halibut. "Damn," he says around a mouthful of food. "Sometimes I forget how monstrous your appetite is. I would have never guessed given your size. But every time I watch you eat, I'm reminded all over again." I dig into my clam chowder. "Food is my life. I am not ashamed of it.

I love this place already," Max says as he gazes at the flying saucer on top of the blue-and-coral-pink building that is South Beach Fish Market. The hole-in-the-wall seafood joint is quirky for sure with the random artwork and sculptures all over the exterior. Giant cartoon renderings of fish and crustaceans in vivid colors adorn the outside, while the roof boasts a silver flying saucer and a lighthouse. "Wait until you taste the food," I say. It's a long wait in line, but I know once we get our meals and find a spot to sit down at one of the outdoor picnic tables, it'll be worth it. As we sit down, I savor the clear summer weather with the sun shining bright above us, offering warmth against the brisk coastal breeze. When the aroma of spices, lemon, and batter hits my nose, my stomach roars. I inhale my fish and chips before Max is even halfway done with his oysters and halibut. "Damn," he says around a mouthful of food. "Sometimes I forget how monstrous your appetite is. I would have never guessed given your size. But every time I watch you eat, I'm reminded all over again." I dig into my clam chowder. "Food is my life. I am not ashamed of it.

No state in America has taken more aggressive action to reduce the public’s exposure to chemicals, and to secondhand smoke, than California. California banned the sale of flavored tobacco, because it appeals to children, and the use of smokeless tobacco in the state’s five professional baseball stadiums. It prohibited the use of e-cigarettes in government and private workplaces, restaurants, bars, and casinos. San Francisco in late 2020 banned cigarette smoking in apartments.8 In the fall of 2020, California outlawed companies from using in cosmetics, shampoos, and other personal care products twenty-four chemicals it had deemed dangerous.9 And yet breathing secondhand smoke and being exposed to trace chemicals in your shampoo are hardly sufficient to kill. By contrast, hard drug use is both a necessary and sufficient cause to kill, as the 93,000 overdose and drug poisoning deaths of 2020 show. And yet, where the governments of San Francisco, California, and other progressive cities and states stress the remote dangers of cosmetics, pesticides, and secondhand smoke, they downplay the immediate dangers of hard drugs including fentanyl. In 2020, San Francisco even paid for two billboards promoting the safe use of heroin and fentanyl, which had been created by the Harm Reduction Coalition. The first had a picture of an older African American man smiling. The headline read, “Change it up. Injecting drugs has the highest risk of overdose, so consider snorting or smoking instead.” The second billboard’s photograph was of a racially diverse group of people at a party smiling and laughing. The headline read, “Try not to use alone. Do it with friends. Use with people and take turns.”10 When I asked Kristen Marshall of the Harm Reduction Coalition, which oversees San Francisco’s overdose prevention strategy, about the threat posed by fentanyl, she said, “People use it safely all the time. This narrative that gets it labeled as an insane poison where you touch it and die—that’s not how drugs work. It’s not cyanide. It’s not uranium. It’s just a synthetic opioid, but one that’s on an unregulated market.

Why do people choose one restaurant over another? One college? Why drive this car and not that one? Why did that poker champion make a bad bet? Why rent a house instead of buying one? What club do you belong to? If you look closely at decisions that don’t initially make sense, you’ll likely see status roles at work. The decision didn’t make sense to you, but it made perfect sense to the person who made it. We spend a lot of time paying attention to status.

As I see it, I’ve got three immediate options: pitch in at the restaurant, scour the classifieds, or file for unemployment.” “Why don’t you Marie Kondo it?” Celine said. “Which is?” She lifted her eyebrow. “Find employment that sparks joy.

THE SUMMER BEFORE COLLEGE Mick drove trucks for the Coke plant, big lumbering GMCs with slide-up side doors from which he pulled down wooden cases of bottles and slung back cases of empties, delivering to corner markets, restaurants and grocery stores in Rockland County. He loved the hard labor and the changing scenes and people, the sun hot on his face through the GMC’s big windshield and on his arm through the open window full of all the scents of summer – spicy fresh-mown alfalfa, sun-warm bark of beeches and birches, black-furrowed soil, the redolent pastures of cattle and sheep, the cool moist air when the road went over a stream. Wherever he sold, people upped their orders. “What I like,” one corner grocer said, “is you never let me down. You always come when you say you will.” Mick shrugged it off but smiled, “Isn’t everybody like that?” “The way you work, you’re gonna make somethin’ of yourself some day.” He drove on, one arm out the window, shoulder warm in the sun, wind cooling his face, in the friendly grease, diesel and sun-hot plastic smell of the truck. Of course you worked hard, everybody should. It made you happy. How could you not work when your family needed it? Tara waiting tables full-time at Primo’s Café on Main Street, Troy running the farm all by himself and delivering papers at four every morning; Dad’s salary at the plastic factory had gone

Ten years ago, it was rare to find a restaurant that had a social media strategy; now, it’s hard to find one that doesn’t. Within a few years, it will be just as hard to find a company without an AI strategy. Companies that aren’t working toward developing an AI strategy today are likely to fare as well as companies that decided not to pursue a web strategy in 2002 or a mobile strategy in 2008. It’s absolutely required if you want to compete in the market.

Say you’re running a restaurant and you want to know if your chef is doing a good job. One way to measure success is to track how many customers pay for a meal each day. If more customers come in, the food must be good. If fewer customers come in, something must be wrong. However, this one measurement—daily revenue—only gives a limited picture of what’s really going on. Just because someone pays for a meal doesn’t mean they enjoy the meal. Even dissatisfied customers are unlikely to dine and dash. In fact, if you’re only measuring revenue, the food might be getting worse but you’re making up for it with marketing or discounts or some other method. Instead, it may be more effective to track how many customers finish their meal or perhaps the percentage of customers who leave a generous tip. The dark side of tracking a particular behavior is that we become driven by the number rather than the purpose behind it.

The economy was in a state of collapse that winter, with banks failing and the stock market crashing deeper each day. But even that broad chaos was just a distraction from deeper problems that had all but crippled Donnie Smith’s business over the last couple of years. The cost of feed grains like corn had reached the highest levels in history due to new ethanol subsidies that President George Bush signed into law in late 2005. The ethanol mandate worked at direct cross-purposes with the USDA’s multibillion-dollar crop subsidies, which had delivered cheap corn and soybeans to Tyson Foods since 1996. Newly built ethanol plants were consuming more than a third of the entire U.S. corn harvest, wiping out grain supplies, boosting prices, and taking away the cushion of cheap grain that had helped keep Tyson profitable for more than a decade. At the same time, consumer demand had fallen through the floor. Americans weren’t eating at restaurants or buying Tyson’s chicken nuggets at the grocery store. For the first time since World War II, per capita chicken consumption wasn’t growing on a year-over-year basis. For fifty years, the economic underpinnings of the U.S. economy had been breaking in Tyson’s favor. But now that Donnie was almost in charge, the tide of history was going the other way.

Back in 1980, the four biggest meatpackers controlled just 36 percent of the cattle market. They faced daily competition from hundreds of smaller firms to buy the best cattle and to supply the best beef to grocery stores and restaurants at the best price. With that competition wiped out, the meatpackers have more leeway to set the rules of the game. They have also gained the power to keep wages low in their slaughterhouses, giving rise to a more pliable workforce. Wyatt Earp would likely flee Dodge City out of boredom today.

Here are four examples of Lead Magnets I use: A checklist that can be used to properly perform something I explained in a video. A template for determining, say, a business’s profit margin. An advanced guide that goes further into the details of a subject of one of my videos. A unique book that provides substantial value but is offered for free. For me, it is 11 Side Hustle Ideas to Make $500/Day from Your Phone. The appropriate opt-in incentive depends on your content. Here are other types of examples: A DIY carpenter could offer plans to make a corner table. A marketing YouTuber could offer scripts of what to say on sales phone calls. A landscaping expert might offer recommendations for which kinds of grass to use around the United States. YouTuber Nick True at Mapped Out Money, who makes video tutorials that teach the best practices for using the personal budgeting software YNAB, found that he gets the highest sign-up rates when he offers a checklist that relates to the video. His followers really like having a resource that they can use to put his advice into practice. Jess Dante of Love and London runs a YouTube channel helping viewers plan their trips to London by suggesting lesser-known restaurants and stores to visit. Her superstar opt-in incentive is a free London 101 Guide with everything a first-time visitor needs to know. It’s been downloaded more than 45,000 times. Where you make your call to action will also have an impact on your success building your email list. You can make your call to action in a variety of places or ways inside your videos. One of the best ways is to give a short, relevant tease of the bonus or resource you’re offering within the YouTube video and tell people where they can learn more. CHALLENGE Create a Lead Magnet. It’s time to create your first Lead Magnet using the process we’ve just outlined above. You can use your piece of content from the previous chapter as a base or start something new. Don’t spend more than two hours on the first iteration. If you want to turn it into a big thing later on, great. But start SMALL. Go to MillionDollarWeekend.com to get Lead Magnet templates! (See what I did there?)

No, it's cutlass fish hot pot tonight. Just as tasty as making it with hamo eel, I reckon." Koishi's eyes lit up. "Phew. There's the dad I know! That really will go well with a cup of sake." "I picked the fish up from the market in Oita," said Nagare, retrieving the styrofoam box from the fridge. "It's a special brand--- Kunisaki Gintachi. I figured we could use it the same way we use hamo eel here in Kyoto, so I really stocked up." "Fewer bones then hamo too," said Koishi as she carefully wiped the counter down. "It'll be less of a pain to cook.

She’d been building junk-art birds, mostly cranes, since before I was born. Making those birds was a cross between pure love and a nervous habit, the way some might do crossword puzzles or needlepoint. She sold them in the restaurants where she worked or at small flea markets and coffee shops for a little extra money. I thought they were the most beautiful creatures I’d ever seen and always felt a twinge when they flew away to their forever home, wishing we’d find ours.

Unlike our well-heeled brethren in the high-rises that surround us, the attorneys in my firm, Fernandez and Daley, occupy cramped quarters around the corner from the Transbay bus terminal and next door to the Lucky Corner Number 2 Chinese restaurant. Our office is located on the second floor of a 1920s walk-up building at 553 Mission Street, on the only block of San Francisco’s South of Market area that has not yet been gentrified by the sprawl of downtown. Although we haven’t started remodeling yet, we recently took over the space from a defunct martial arts studio and moved upstairs from the basement. Our files sit in what used to be the men’s locker room. Our firm has grown by a whopping fifty percent in the last two years. We’re up to three lawyers.

however, I couldn’t pass up a Saint-Marcellin from La Mère Richard, a spark plug of a woman who’s built a whole life on aging these small, puffy raw cow’s milk cheeses from the Dauphiné region to perfection and who has a stand in the main market of Lyon.

They are looking for a shortcut. Information, more time, easy payments, or something else. PayPal, lawn mowing, TripAdvisor. They want to feel more connected to the group, to belong. Instagram, live events, Startup weekend, book clubs. It works. Think Dropbox, WordPress, Amazon, FedEx. It makes their lives easier. Fruit smoothies, online groceries, Thermomix. It gives them a story to tell. A Tiffany & Co. bracelet, dinner at Jamie’s Italian restaurant, Christian Louboutin red-soled shoes. They need a solution to a problem. Online dating, personal training, gluten-free bread. It helps them get from where they are to where they want to be. Gym membership, consulting services, design. They like what you stand for. Whole Foods Markets, Method cleaning products, Patagonia outdoor wear. Their friends are doing it, too. Facebook, dinner at a new restaurant, Jägerbomb cocktails. This is why great brands become a part of the customer’s story, and customers in turn help to shape the brand’s story.

What’s the first thing you do now before you visit a new restaurant for the first time or book a hotel room online? You probably ask a friend for a recommendation or you check out the reviews online. Now more than ever, the story your customers tell about you is a big part of your story. Word of mouth is accelerated and amplified. Trust is built digitally beyond the village. Reputations are built and lost in a moment. Opinions are no longer only shared one to one; they are broadcasted one to many, through digital channels. Those opinions live on as clues to your story. The cleanliness of your hotel bathrooms is no longer a secret. Guests’ unedited photos are displayed alongside a hotel brochure’s digital glossies. TripAdvisor ratings are proudly displayed by hotels and often say more about the standards guests can expect than do other, more established star ratings systems, such as the Forbes Travel Guide‘s ratings. Once-invisible brands and family-run hotels have had their businesses turned around by the stories their customers tell about them. “With 50 million reviews and counting, [TripAdvisor] is shaking the travel industry to its core.” —Nathan Labenz It turns out that people are more likely to trust the stories other people tell about you than to trust the well-lit Photoshopped images in your brochure. Reputation is how your idea and brand story are spread. A survey conducted by Chadwick Martin Bailey found that six in ten cruise customers said “they were less likely to book a cruise that received only one star.” There is no marketing more powerful than what one person says to another to recommend your brand. “Don’t waste money on expensive razors.” “Nice hotel; shame about the customer service.” In a world where online reputation can increase a hotel’s occupancy and revenue, trust has become a marketing metric. “[R]eputation has a real-world value.” —Rachel Botsman When we were looking to book a quiet, off-the-beaten-track hotel in Bali, the first place we looked wasn’t with the travel agents or booking.com. I jumped online and found that one of the area’s best-rated hotels on tripadvisor.com wasn’t a five-star resort but a modest family-run, three-star hotel that was punching well above its weight. This little fifteen-room hotel had more than 400 very positive reviews and had won a TripAdvisor Travellers Choice award. The reviews from the previous guests sealed the deal. The little hotel in Ubud was perfect. The reviews didn’t lie, and of course the place was fully booked with a steady stream of guests who knew where to look before taking a chance on a hotel room. Just a few years before, this $50-a-night hotel would have been buried amongst a slew of well-marketed five-star resorts. Today, thanks to a currency of trust, even tiny brands can thrive by doing the right thing and giving their customers a great story to tell.

Any successful hospitality operation—be it a hotel or restaurant, chain or independent, low-cost provider or luxury establishment—requires an effectively performing individual operation. You have to attract the right customers, have the service product, set the right price for your product, and provide the right level of service—all the while managing your employees the right way to achieve your goals. This requires a combination of knowledge from a variety of disciplines, and thus this section includes contributions from our faculty in human resources, management, marketing, operations, and strategy.

From their website: At 140 years old, The Original Oyster House is Pittsburgh's oldest bar and restaurant. Located in the heart of downtowns Market Square, near the courts and just across the river from the new stadiums, the unique tavern has been designated by the Pittsburgh History and Landmarks Foundation.

Should I Invest in a Timeshare? In my professional career, timeshare properties have been by far the worst investments I’ve seen. Buyers are lured with a free dinner or spa coupon, only to endure a hard sales pitch by peddlers who do not know the meaning of the word no. This will be the most expensive dinner you will ever not buy, if you sign up for the “free seminar” in exchange for a restaurant coupon. You can’t borrow against a timeshare or use it like a regular financial asset, and you can only reside in it for very short and specific periods of time. If you are really considering getting a timeshare, then only buy it on the secondary market; simply do an Internet search—you’ll find plenty of remorseful sellers offering you their units at huge discounts.

Polson had always made butter from stale cream. He never collected milk to get fresh cream. The cream merchants would supply him with cans of cream, which went into his butter production. Sometimes these cans of cream would be kept for as long as ten days without refrigeration. Many pollutants – sometimes even maggots – contaminated the cream and turned it malodorous. Polson’s Manager, Foster, found an answer to all such problems. He acquired a vacreator – a machine that heats cream for pasteurisation with injected steam that quickly raises its temperature. The machine also creates a vacuum, which removes the steam molecules so that it does not dilute the cream. For Polson, the vacreator served a dual purpose: along with the steam, the vacuum also almost totally removed the foul odour from the stale cream. Some odour though did remain and, ironically enough, became a problem for us at Amul. Our butter, like butter from New Zealand, was made of fresh cream – milk to cream to butter, all in the same day. When we introduced this butter into the market, people exclaimed in distaste: ‘What kind of butter is this? There’s no flavour in it. It’s flat!’ Of course, the Parsis in Bombay city’s popular Irani restaurants would not touch it (although I suspect this could as well have been because of their loyalty to ‘apro Pestonjee’, Polson). This was a serious problem and we had to find a solution quickly. We did. At the end of the butter-making process we began to add a permitted chemical additive called diacetyl, which also gave the butter an added ‘flavour’. This solution to a rather unusual problem was legal as long as we printed the line ‘permitted flavours added’ on the packets. In its new form, Amul butter became more acceptable – and sales showed dramatic improvement.

First, it starts with simple ingredients. I always ask myself, “Does every ingredient earn its place in this recipe?” If I can’t clearly distinguish it or it doesn’t enhance the flavor of another ingredient, out it goes. Fewer ingredients mean less shopping and less prep time. Second, are they ingredients that you can easily find in a grocery or specialty food store? There’s no point in writing a simple recipe if it means you have to go to three different produce markets to find three different kinds of wild mushrooms in order to make the recipe. I’ve seen recipes that call for gelatin sheets (where do you find those, except in a restaurant kitchen?) or a teaspoon of glace de viande. When I see ingredients like that in a recipe, I just put the book back

From the Bridge” Celebrating “La Navidad Cubana” Before the fall of Batista, Cuba was considered to be a staunch Catholic Nation. As in other Christian countries, Christmas was considered a religious holiday. In 1962, a few years after the revolution, Cuba became an atheist country by government decree. Then In 1969, Fidel Castro thinking that Christmas was interfering with the production of sugar cane, totally removed the holiday from the official calendar. Of course Christmas was still celebrated by Cubans in exile, many of whom live in South Florida and Union City, NJ. However it was still was celebrated clandestinely in a subdued way on the island. It was said, if it is to believed, that part of the reason for this was due to the fact that Christmas trees do not grow in Cuba. Now that Christianity and Christmas have both been reestablished by the government, primarily due to the Pope’s visits to Cuba, Christmas as a holiday has been reinstated. Many Christmas traditions have been lost over the past five decades and are still not observed in Cuba, although the Cuban Christmas feast is highlighted by a festive “Pig Roast,” called the “Cena de Navidad” or Christmas dinner. Where possible, the dinner includes Roast Pork done on a spit, beans, plantains, rice and “mojo” which is a type of marinade with onions, garlic, and sour orange. Being a special event, some Cubans delight in serving the roasted pork, in fancier ways than others. Desserts like sweet potatos, “turrones” or nougats, “buñuelos” or fritters, as well as readily available tropical fruits and nuts hazelnuts, guava and coconuts, are very common at most Christmas dinners. Beverages such as the “Mojito” a drink made of rum, sugar cane juice, lime, carbonated water and mint, is the main alcoholic drink for the evening, although traditionally the Christmas dinner should be concluded by drinking wine. This grand Christmas dinner is considered a special annual occasion, for families and friends to join together. Following this glorious meal, many Cubans will attend Misa de Gallo or mass of the rooster, which is held in most Catholic churches at midnight. The real reason for Christmas in Cuba, as elsewhere, is to celebrate the birth of Christ. Churches and some Cuban families once again, display manger scenes. Traditionally, children receive presents from the Three Wise Men and not from Santa Claus or the parents. Epiphany or “Three King’s Day,” falls on January 6th. Christmas in Cuba has become more festive but is not yet the same as it used to be. Although Christmas day is again considered a legal holiday in Cuba, children still have to attend school on this holiday and stores, restaurants and markets stay open for regular business. Christmas trees and decorations are usually only displayed at upscale hotels and resorts.

In Seattle, Washington, in 1971, Howard Schultz, the owner of a local coffee roasting and distribution company, noted the increasing affluence of the American public and their desire to receive gracious treatment in their daily activities. Schultz recognized that there was a market for small businesses featuring top quality coffee and an opportunity to relax in an attractive environment. To take advantage of these emerging Minitrends, Mr. Schultz initiated the very successful Starbucks chain which offers top quality coffee drinks in a friendly and relaxed atmosphere Starbucks has a long record of appreciating Minitrends, but failed to recognize the trend that more economically-stressed customers were beginning to opt for similar, lower-cost drinks offered by fast food restaurants such as McDonald’s. While still popular, in summer 2008, the Starbucks company announced the termination of 1,000 employees, and in November 2008, the company reported a 98 percent decline in profit for the third quarter of the year. To be more economically competitive, Starbucks has recently introduced a line of instant coffee.

Consumers have grown accustomed to having precisely the drink they want, when they want it, and were frustrated by the narrow set of choices offered by the traditional six-spout soda fountain these restaurants relied on.

In 2001, my co-workers at PayPal and I would often get lunch on Castro Street in Mountain View. We had our pick of restaurants, starting with obvious categories like Indian, sushi, and burgers. There were more options once we settled on a type: North Indian or South Indian, cheaper or fancier, and so on. In contrast to the competitive local restaurant market, PayPal was at that time the only email-based payments company in the world. We employed fewer people than the restaurants on Castro Street did, but our business was much more valuable than all of those restaurants combined. Starting a new South Indian restaurant is a really hard way to make money. If you lose sight of competitive reality and focus on trivial differentiating factors—maybe you think your naan is superior because of your great-grandmother’s recipe—your business is unlikely to survive.

But it isn’t the fun of DIY invention, urban exploration, physical danger, and civil disorder that the Z-Boys enjoyed in 1976. It is fun within serious limits, and for all of its thrills it is (by contrast) scripted. And rather obedient. The fact that there are public skateparks and high-performance skateboards signals progress: America has embraced this sport, as it did bicycles in the nineteenth century. Towns want to make skating safe and acceptable. The economy has more opportunity to grow. America is better off for all of this. Yet such government and commercial intervention in a sport that was born of radical liberty means that the fun itself has changed; it has become mediated. For the skaters who take pride in their flashy store-bought equipment have already missed the Z-Boys’ joke: Skating is a guerrilla activity. It’s the fun of beating, not supporting, the system. P. T. Barnum said it himself: all of business is humbug. How else could business turn a profit, if it didn’t trick you with advertising? If it didn’t hook you with its product? This particular brand of humbug was perfected in the late 1960s, when merchandise was developed and marketed and sold to make Americans feel like rebels. Now, as then, customers always pay for this privilege, and purveyors keep it safe (and generally clean) to curb their liability. They can’t afford customers taking real risks. Plus it’s bad for business to encourage real rebellion. And yet, marketers know Americans love fun—they have known this for centuries. And they know that Americans, especially kids, crave autonomy and participation, so they simulate the DIY experience at franchises like the Build-A-Bear “workshops,” where kids construct teddy bears from limited options, or “DIY” restaurants, where customers pay to grill their own steaks, fry their own pancakes, make their own Bloody Marys. These pay-to-play stores and restaurants are, in a sense, more active, more “fun,” than their traditional competition: that’s their big selling point. But in both cases (as Barnum knew) the joke is still on you: the personalized bear is a standardized mishmash, the personalized food is often inedible. As Las Vegas knows, the house always wins. In the history of radical American fun, pleasure comes from resistance, risk, and participation—the same virtues celebrated in the “Port Huron Statement” and the Digger Papers, in the flapper’s slang and the Pinkster Ode. In the history of commercial amusement, most pleasures for sale are by necessity passive. They curtail creativity and they limit participation (as they do, say, in a laser-tag arena) to a narrow range of calculated surprises, often amplified by dazzling technology. To this extent, TV and computer screens, from the tiny to the colossal, have become the scourge of American fun. The ubiquity of TV screens in public spaces (even in taxicabs and elevators) shows that such viewing isn’t amusement at all but rather an aggressive, ubiquitous distraction. Although a punky insurgency of heedless satire has stung the airwaves in recent decades—from equal-opportunity offenders like The Simpsons and South Park to Comedy Central’s rabble-rousing pundits, Jon Stewart and Stephen Colbert—the prevailing “fun” of commercial amusement puts minimal demands on citizens, besides their time and money. TV’s inherent ease seems to be its appeal, but it also sends a sobering, Jumbotron-sized message about the health of the public sphere.