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Restaurant Daily News Day 2 IRFSNY 2012

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R e s t a u r a n t D a i l y N e w s M o n d a y, M a r c h 5 , 2 0 1 2 8 RAMP UP YOUR WINE SERVICE WITH PRODUCTS FROM PROWINE Selling wine by the glass can be one of the easiest additions to a restaurant or bar's bottom line. But there is an art and reward to it that many who've placed their wine service in a nebulous middle can easily miss. Offering mediocre wines will invariably generate a mediocre response from customers, resulting in mediocre profit levels. To break that cycle, a business should phone their wine distributor, tell them they want to talk and set up a meeting. ProWine Products of Michigan suggests that the typical bar or restaurant offers wines at around 50 percent below the level of most demo- graphic interests. There's been a huge energy growth in the U.S. in consumer interests in wine for the last decade. Even through the lumpy economy, wine consumption continued to steadi- ly increase, while nearly all other cat- egories saw marked pullbacks. "Operators are consistently surprised when they break out of their own self- constructed molds and put better wines by the glass out there for their customers," said Ellen Daly of ProWine. "Years ago, during our develop- ment, we thought we were in the wine preservation business, but that turned out to be only half the story," she con- tinued. "The showcasing and presenta- tion of glass wine offerings has a huge impact on customer buzz, adventuring and consumption!" Daly exclaimed. Their modular n2Vin line is just such an attractive showcase. "But, it doesn't take our service equipment to prove it," Daly said. "The wine distributors can help select wines out of the standard bracket to run an easy market test. You just need to print it or write it up on a menu board―sort of an 'if you offer it, they will drink' proposition," Daly added. Once the general concept is proven, n2Vin is affordably available to protect those wines, enhance presentation and push sales well up into the next level. For more information on ProWine Products, call 616-494-0100 or visit www.n2vin.com. ASTERLEAF READY TO CHANGE THE FACE OF RESTAURANT TRAINING AND EDUCATION Founded conceptually in 2005 by tenured restaurant training veteran and CEO, Glenn C Owens; COO, Kevin Neely; and CIO, Erik Katz, Asterleaf is poised to revolutionize restaurant training and edu- cation on a global scale. Asterleaf's quest began with three years of painstakingly detailed research, involving nearly 100 individual restau- rant training programs throughout the world. During this time, the Asterleaf team sought to discover how and why restaurant concepts, both large and small, historically and consistently continued to fail in the critical, key areas of team member retention and the rendering of unparalleled guest service. The answer, time and time again, rang out powerful and crystal clear: EDUCATION! While the rest of the busi- ness world marveled at the thought and began implementing certain advanced education technologies into their busi- ness and staffing models, the restaurant industry, true to its stubborn nature of technology adoption, continued to be mired in offering antiquated, flat, concept workbook training which left a new staff member uninspired and half-interested at best. This is actually where the turnover cycle truly begins―during restaurant concept indoctrination. Asterleaf knew that in order to for- ever change the restaurant industry, they would have to create superior, universal- ly adoptable and highly educative online course content which encompassed no- fee online Learning Management System (LMS) access and included fun, interac- tive, multimedia modulation which actu- ally encouraged and required the new individual staff team member to demon- strate an electronically tracked, working knowledge and retention of online course content before making inner-unit guest contact. And by every stretch of the imagina- tion, Asterleaf has hit a home-run. Their educational content is not only simply amazing, but it seems they have truly dis- covered a powerful industry secret: The core training components needed to ensure a new team member succeeds is the exact same in every restaurant. The new team member, who isn't taught to understand "At-Will" employment, sexu- al harassment in the restaurant work- place, inner unit safety & health, wine & spirits responsible service & law, TRAC, grooming & hygiene and service culture expectations, is certain to become a new team member statistic: eight months to a year and they will have moved on. Imagine for a moment a paperless universal restaurant education program and fully automated training solution which allowed a restaurant concept/owner to cut training costs by up to 80 percent, reduce turnover rates by as much as 200 pecent, have his/her staff members retain 60 percent more of the information taught, all the while not hav- ing to pay someone to create, publish, administrate, score and store testing mate- rials and data. Better yet, you found this program to be organizationally effective while offered for pennies on the dollar. Well, imagine no more! This is har- nessed technology used at its best. And if one were a betting man, he wouldn't bet against Asterleaf. They have not only begun to redefine how educational infor- mation is delivered, stored, measured and tracked, but their products are light years ahead within the online restaurant educa- tion space. They see this becoming an industry truth: If you aren't considering using Asterleaf in the very near future, you probably aren't taking your restaurant business as seriously as you should. Visit Asterleaf online at www.aster- leaf.com. COFFEE-MATE BRINGS CONSUMER PASSION TO LIFE WITH ALIE AND GEORGIA As part of its "Passionately Preferred" campaign, COFFEE-MATE continues to host CMFeelTheLove.com―a 24/7 showcase for COFFEE-MATE out-of- home, where operators can find limited- time special offers on COFFEE-MATE products, detailed product information, merchandising tips and patron-pleasing hot and cold beverage recipes. In addi- tion to special offers, visitors to the website can learn more about the profit- building power of COFFEE-MATE and the ability of the brand and flavors to drive coffee sales within coveted demo- graphics. In fact, according to Nestle research conducted in November 2010, 70 percent of 18-34 year old coffee drinkers say the availability of at least one flavor of COFFEE-MATE creamer would make them more likely to order coffee at a restaurant. To top it off, COFFEE-MATE is bringing the passion of its consumers to life through two celebrity mixolo- gists―Alie Ward and Georgia Hardstark―from Food2's Web series Drinks with Alie and Georgia. The two are up-and-coming stars who truly found COFFEE-MATE before COFFEE- MATE found them, having used COF- FEE-MATE to create some of their cre- STAND OUT WITH CUSTOM DECORATED DINNERWARE BY BENNER CHINA & GLASSWARE Benner China and Glassware is family owned and operated, and has been creat- ing elegant custom tableware for 27 years. Established in 1984, they have been perfecting and evolving printing techniques for glass and dinnerware. Their experience and quality control put them far above the competition. Their plant in Jacksonville, Fla. is capable of both mass production and small runs of imprinted glassware and dinnerware. Benner China and Glassware has the tools to take on any size job and deliver it on time anywhere in the coun- try. Their family of employees are some of the best in the industry, using time- proven techniques and modern technolo- gy to promote your establishment through branding. Benner China & Glassware has created a reputation of quality cus- tomware and great customer service. Here is a sample of what they offer: Stop Pouring Away Profits We all know portion control is a key component is consistency and profitabil- ity. But how do you implement it? At Benner China & Glassware, they make it easy with custom branded portion control solutions. Their portion control solution is subtle, elegant and affordable. No more overpours and no more waste. They can decorate and mark wine stems and flutes of all types. Each portion control mark is created to your specifications. Dinnerware & China Custom imprinted or lined dinnerware con- ative drink recipes from the very begin- ning. Together, the spokes-duo personi- fies the passion of the COFFEE-MATE devotee―brand loyalists who will go out of their way out-of-home to get the flavor they love. And as a resource for foodser- vice operators, these two "passionistas" have created unique and delectable recipes, such as their COFFEE-MATE branded "Cinnamon Bun-derful," avail- able on both YouTube and CMFeelTheLove.com. For more information, visit CMFeelTheLove.com or call 800-288- 8682. Continued on Page 12

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