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June 15, 2009
Newsletter




YOUR LOGO HERE: NO FUNK IN THE TRUNK AT RESTAURANT GUY SAVOY

Whether you call it a marketing partnership, cross-branding or product placement, Restaurant Guy Savoy at Caesars Palace Las Vegas has discovered a no-cost way to keep customers and money rolling in during the current slowdown: have a foodservice supplier sponsor part of the restaurant. If a three-Michelin-star chef like Savoy thinks this move doesn't dilute his restaurant's image, what's stopping you from doing the same?
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WHO'S BUZZWORTHY? RACHEL RAY, WOLFGANG PUCK AND, UNFORTUNATELY, NO ONE ELSE.

Boy, do we hope this isn't a leading indicator: There are but two chefs listed in Forbes magazine's 2009 Celebrity 100—and that's if we count "food personality" Rachel Ray as a chef. Perennial list-maker Wolfgang Puck is still there, but the other restaurant industry names that used to populate this list didn't make the cut. We hope Forbes isn't telling us that chefs who reside at the top of the culinary hierarchy are losing their mojo, because the trickle-down effect of their fame helps the industry as a whole.
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More than a dozen hard-hitting topics targeted to grow your concept. Join your peers at the 2009 Concepts of Tomorrow Conference, September 13-15 in San Francisco to learn about topics such as: upcoming consumer trends, raising menu prices in this economy, how servers can work a room for profit, suggestions to build your brand, and how to be sustainable & profitable.
Click here for more details.




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