At first when the assignment was given I thought it would be very hard to find articles on the specific topic of that week. After I realized that it wasn't so bad because in your search you were reading headlines to other articles and sometimes reading the whole article if it caught your attention. Some weeks it was hard to find an article and other times I had multiple articles and couldn't decide which I wanted to use.
I have never used a blog before so it was very interesting to me at the beginning. I learned how to insert a link without actually pasting the web address. Blogging gives you a chance to have a conversation with your classmates in a different way than in class discussions. They read your article and your comments and get to give their take on the situation.
The one thing I would change about blogging is have the initial post for all group members due a different day than the comments on the posts. Some people go to bed early, work, or just don't have the time to keep checking the blog to see if a post was made.
The blog I would like to follow in the future would be Another Wine Blog. It has reviews, pairings, alternatives, and recipes. After taking Foundations of Wine I got very into wine and would like to keep reading more about the beverage side of the industry versus the food side
Tuesday, February 23, 2010
Blog Response
Overall, I liked the experience of blogging. It gave me space to broadcast my ideas, and I am much better at expressing myself through written word than through speaking, so it gave me a chance to let other people know what I am thinking. Blogging was also a great way to get involved with my classmates. In class, some people are too shy to express their ideas, and blogging was a way for us to share opinions in a way that was not so confrontational.
Through this experience, I learned how to blog. Before this, I had never used a blog, and only read them quickly. This class has taught me how valuable blogging can be, and it also taught me how to use one, and navigate a blogspot easily.
I liked the conversational aspect of blogging. I liked how I could post a link, and then my group mates could post their responses, creating a conversation. I also could post my responses to their blogs, and have conversations with them through our blog. This created a unique environment for us to share our opinions, and allow them to flourish through a professional conversation.
I did not like how I had to log back on late at night, or after I had shown my thoughts, and post back to someone’s ideas. This was hard for me, since I like to get thing’s done on my own, without relying on other people who are not as responsible. I also did not like how public blogs are. There are some ideas that I did not want posted across the internet for everyone to read, but the blogging environment is very open.
In the future, I definitely think that blogging is a great resource to promote businesses, since you can get contact to a lot of people easily. Also, it can be used as a resource for individuals, because you could have your resume posted on a blog, and just give a business card rather than a paper resume. This would make it much easier to give contact info in a social setting.
In the future, I think that I will follow a blog similar to Eating L.A. This blog follows a cities food culture, and highlights little known restaurants or bars in the local area. I think that I would use this to find new places to go in the city I decide to settle down in.
Through this experience, I learned how to blog. Before this, I had never used a blog, and only read them quickly. This class has taught me how valuable blogging can be, and it also taught me how to use one, and navigate a blogspot easily.
I liked the conversational aspect of blogging. I liked how I could post a link, and then my group mates could post their responses, creating a conversation. I also could post my responses to their blogs, and have conversations with them through our blog. This created a unique environment for us to share our opinions, and allow them to flourish through a professional conversation.
I did not like how I had to log back on late at night, or after I had shown my thoughts, and post back to someone’s ideas. This was hard for me, since I like to get thing’s done on my own, without relying on other people who are not as responsible. I also did not like how public blogs are. There are some ideas that I did not want posted across the internet for everyone to read, but the blogging environment is very open.
In the future, I definitely think that blogging is a great resource to promote businesses, since you can get contact to a lot of people easily. Also, it can be used as a resource for individuals, because you could have your resume posted on a blog, and just give a business card rather than a paper resume. This would make it much easier to give contact info in a social setting.
In the future, I think that I will follow a blog similar to Eating L.A. This blog follows a cities food culture, and highlights little known restaurants or bars in the local area. I think that I would use this to find new places to go in the city I decide to settle down in.
Sunday, February 21, 2010
responce
blog
I learned a lot of different things when doing this blog. I noticed how easy it is for someone to be able to write a blog. It is easy to be able to keep up with the weekly tasks of having to make a blog post. It was very easy and straight forward to be able to write and make blog posts. Making links and adding pictures was also something easy to figure out.
Thing I liked about the blog the post were short and sweet and to the point. They were simple things to do. Once I got into a routine it was simple to remember to post every week. I enjoyed the fact that they were shorter to do then a regular paper. Some disadvantages of this were the fact you had to rely on other people to post and you had to comment on their posts. I would have no problem remembering to do my post, but if I happen to post first or all my group mates posts weren’t up yet I would forget to go back in and comment to their posts. I understand the posts had a time limit on the pots, but I think there should have been a clear cut time that you had to do your response. I know the pots were due at midnight, but if someone posted then how am I supposed to respond to their post. I didn’t like the fact that I would have to try and remember to go back in and comment after I already made my initial post.
Using bloging in the future could be done for a few different things in this industry. You can blog about specials on a daily or weekly basses. Also it is a great way for you to get back customer feed back. You can also use blogs to reach out and give or obtain advice from other people in the industry. This is the thing of the future it is something we should look into making or reading one of our own.
I learned a lot of different things when doing this blog. I noticed how easy it is for someone to be able to write a blog. It is easy to be able to keep up with the weekly tasks of having to make a blog post. It was very easy and straight forward to be able to write and make blog posts. Making links and adding pictures was also something easy to figure out.
Thing I liked about the blog the post were short and sweet and to the point. They were simple things to do. Once I got into a routine it was simple to remember to post every week. I enjoyed the fact that they were shorter to do then a regular paper. Some disadvantages of this were the fact you had to rely on other people to post and you had to comment on their posts. I would have no problem remembering to do my post, but if I happen to post first or all my group mates posts weren’t up yet I would forget to go back in and comment to their posts. I understand the posts had a time limit on the pots, but I think there should have been a clear cut time that you had to do your response. I know the pots were due at midnight, but if someone posted then how am I supposed to respond to their post. I didn’t like the fact that I would have to try and remember to go back in and comment after I already made my initial post.
Using bloging in the future could be done for a few different things in this industry. You can blog about specials on a daily or weekly basses. Also it is a great way for you to get back customer feed back. You can also use blogs to reach out and give or obtain advice from other people in the industry. This is the thing of the future it is something we should look into making or reading one of our own.
Thursday, February 18, 2010
Blog Conclusion
Throughout this course and blogging, I experienced some new things. I had never before done any type of blogging and am glad I was introduced to it. Many businesses and restaurants are using blogs now as a form of marketing. I am sure differentsites operate differently, but I now have a primary understanding of how to insert a link and respond to posts.
One simple thing I definitely learned this tri is that I need to read more current events in the industry. Prior to this class, I didn't read any articles. I think that even just reading the daily headlines help to give me some idea of what is going on in the industry currently.
I liked the process of reading an article and then reading other people's takes and opinions on it. Often when I read an article, I would form an opinion. However, I would then read someone's response and think about a completely different aspect. By reading three other takes on the article, I was able to evaluate the topic fully.
A part of the process I did not like was the deadlin of midnight. I think that perhaps there should have been two seperate deadlines: one for initial post and one for responses. Often I would do my post and respond to the other posts on there by about midday. However, it seemed as though there was always one member that would wait until last minute to do their posting. That individual would get full credit for responding to all of the posts. But for the rest of us, unless we checked the blog at 11:30, we would loose credit for not responding to all three. I think if the deadline for initial posts was noon and responses was midnight, it would work out better and be more fair.
Like I mentioned before, many restaurants are beginning to institute blogs. These restaurant blogs can be used to inform guests about concerns, promotions and other information. Now that I know how to use a blog properly, I can be a useful tool for these restaurants.
When I was looking for a blog I would like to follow, I wasn't really sure what I wanted to do. I started searching and reading about some of them. However, I found the Food Network Addict's blog. It is focused on issues concerning the food network but the posts are all entertaining and intersting. This blog encompases a wide variety of topics concerning the food and beverage industry.
One simple thing I definitely learned this tri is that I need to read more current events in the industry. Prior to this class, I didn't read any articles. I think that even just reading the daily headlines help to give me some idea of what is going on in the industry currently.
I liked the process of reading an article and then reading other people's takes and opinions on it. Often when I read an article, I would form an opinion. However, I would then read someone's response and think about a completely different aspect. By reading three other takes on the article, I was able to evaluate the topic fully.
A part of the process I did not like was the deadlin of midnight. I think that perhaps there should have been two seperate deadlines: one for initial post and one for responses. Often I would do my post and respond to the other posts on there by about midday. However, it seemed as though there was always one member that would wait until last minute to do their posting. That individual would get full credit for responding to all of the posts. But for the rest of us, unless we checked the blog at 11:30, we would loose credit for not responding to all three. I think if the deadline for initial posts was noon and responses was midnight, it would work out better and be more fair.
Like I mentioned before, many restaurants are beginning to institute blogs. These restaurant blogs can be used to inform guests about concerns, promotions and other information. Now that I know how to use a blog properly, I can be a useful tool for these restaurants.
When I was looking for a blog I would like to follow, I wasn't really sure what I wanted to do. I started searching and reading about some of them. However, I found the Food Network Addict's blog. It is focused on issues concerning the food network but the posts are all entertaining and intersting. This blog encompases a wide variety of topics concerning the food and beverage industry.
Tuesday, February 16, 2010
Stadium
New look at stadium food
Good food has entered every sector of eating if when people are at sporting events now they are looking for high quality food. Stadium food isn’t just the hot dogs and cracker jacks anymore fans want to have a dinning experience when they are watching their teams play. Now they are having food like brick oven pizza or hand carved foods stadiums have brought their foods to greatness. They are even changing the normal hotdog to add more sophisticated toppings fresh tomatoes, hot peppers and celery salt.
The biggest challenges that these operations face are serving fresh and fast food. Some stadiums are having main concession areas to ensure guests that food is fresh the problem witch these kinds of concessions they take up a lot of room so most stadiums cant do these types of renovations for their concessions. They are second to tickets sales as a form of revenue for a stadium. Another thing they try to do is integrate QSR (quick service restaurants) into their venues the problem is that people don’t want to sit down and have food while they are there to see the event. Also another issue with this is people are looking to see the food being made and don’t want to just eat off an assembly line.
Quality is also making its voice heard in stadiums now also. Such this as board walk style fries. They also have concession counts which tell the consumer what they are eating when the eat food at the stadium. Also the way the food is being held is being changed to increase quality.
This is useful to show that the trend of fresh and high quality is being seen everywhere now even at entertainment events. This shows how consumers tastes are now changing and people are looking for more then just the typical unhealthy food. People now have more of a knowledge about what they are eating and here proves that this is so. Times are changing it is are job to change with them.
Good food has entered every sector of eating if when people are at sporting events now they are looking for high quality food. Stadium food isn’t just the hot dogs and cracker jacks anymore fans want to have a dinning experience when they are watching their teams play. Now they are having food like brick oven pizza or hand carved foods stadiums have brought their foods to greatness. They are even changing the normal hotdog to add more sophisticated toppings fresh tomatoes, hot peppers and celery salt.
The biggest challenges that these operations face are serving fresh and fast food. Some stadiums are having main concession areas to ensure guests that food is fresh the problem witch these kinds of concessions they take up a lot of room so most stadiums cant do these types of renovations for their concessions. They are second to tickets sales as a form of revenue for a stadium. Another thing they try to do is integrate QSR (quick service restaurants) into their venues the problem is that people don’t want to sit down and have food while they are there to see the event. Also another issue with this is people are looking to see the food being made and don’t want to just eat off an assembly line.
Quality is also making its voice heard in stadiums now also. Such this as board walk style fries. They also have concession counts which tell the consumer what they are eating when the eat food at the stadium. Also the way the food is being held is being changed to increase quality.
This is useful to show that the trend of fresh and high quality is being seen everywhere now even at entertainment events. This shows how consumers tastes are now changing and people are looking for more then just the typical unhealthy food. People now have more of a knowledge about what they are eating and here proves that this is so. Times are changing it is are job to change with them.
Trends to Offer Healthier That Are Full of Good Flavors
Nutrition trends have been on the rise since menu-labeling regulations have been increasingly rising in every state. The article, Restaurateurs marry taste, healthfulness, by James Scarpa is regarding the force around menu labeling and the consumers wanting healthier options and ready to eat healthier has created casual dining chains to add healthier options and the number of chains involved is constantly increasing. However, the current chains are not just reducing the calories or fat in a item they are creating a new approach which is more of a culinary approach rather than clinical which is what was happening before.
Before the industry has tried to remove ingredients to make them healthier however, this effects flavors and could unintentionally ruin a menu item. Chief executive and president of Sizzler USA, Kerry Kramp, have been focused more on advertizing healthier soups and salad bar options for diners. Kramp’s focus for Sizzler USA was too look for a way to impact flavors that completed the food with still making the food healthier to the consumer. Sizzler’s kitchen is now producing salads and soups which much less sodium and all new salads and soups have been approved by nutrition experts from HealthyDiningFinder.com.
Chain restaurants have also been partnering up with nutritionist. Fox restaurant concepts has partnered up with Dr. Andrew Weil to open a True Food Kitchen, which is a casual establishment which focused on flavors but was also healthy for the consumer. They don’t want to be known for serving healthy food but rather a great quality restaurant that serves good food which just happens to be healthy.
This is a trend of nutrition is an interesting concept. Having health conscious consumers wanting health but good food is very difficult to accomplish in the industry. However, here are two restaurants that have been successful in accomplishing the goal of good healthy food. Consumers want to eat healthy and many chains and fine dining establishments have been giving the consumer what they want however, they were just taking out ingredients to make in healthy but by doing that they were decreasing the satisfaction of the menu item by not having the same flavors. Consulting with a nutritionist and working with them seems to be a creative idea where the restaurant can serve healthy food but still good food. By consulting with the nutritionist the chefs and line cooks will have knowledge of nutrition values and aware of what ingredients should be added to make a healthier dish but adding flavors to make it good instead of taking out flavors to make it healthy but lacking in flavor. This is a great trend that has hit chains it provides the consumer with what they want and it provides the chains to still be creative and make it more of an art instead of just taking ingredients out to become healthier.
Before the industry has tried to remove ingredients to make them healthier however, this effects flavors and could unintentionally ruin a menu item. Chief executive and president of Sizzler USA, Kerry Kramp, have been focused more on advertizing healthier soups and salad bar options for diners. Kramp’s focus for Sizzler USA was too look for a way to impact flavors that completed the food with still making the food healthier to the consumer. Sizzler’s kitchen is now producing salads and soups which much less sodium and all new salads and soups have been approved by nutrition experts from HealthyDiningFinder.com.
Chain restaurants have also been partnering up with nutritionist. Fox restaurant concepts has partnered up with Dr. Andrew Weil to open a True Food Kitchen, which is a casual establishment which focused on flavors but was also healthy for the consumer. They don’t want to be known for serving healthy food but rather a great quality restaurant that serves good food which just happens to be healthy.
This is a trend of nutrition is an interesting concept. Having health conscious consumers wanting health but good food is very difficult to accomplish in the industry. However, here are two restaurants that have been successful in accomplishing the goal of good healthy food. Consumers want to eat healthy and many chains and fine dining establishments have been giving the consumer what they want however, they were just taking out ingredients to make in healthy but by doing that they were decreasing the satisfaction of the menu item by not having the same flavors. Consulting with a nutritionist and working with them seems to be a creative idea where the restaurant can serve healthy food but still good food. By consulting with the nutritionist the chefs and line cooks will have knowledge of nutrition values and aware of what ingredients should be added to make a healthier dish but adding flavors to make it good instead of taking out flavors to make it healthy but lacking in flavor. This is a great trend that has hit chains it provides the consumer with what they want and it provides the chains to still be creative and make it more of an art instead of just taking ingredients out to become healthier.
Fine Dining could learn from On-Site
A recent study found that posting calorie amounts on menus can drastically affect which items are ordered. While although this article discusses university dining centers, I think the information could easily be transposed over to the fine dining industry. For two weeks at Ohio State University, a study was conducted to determine how calorie postings effected what the students orderd. While the researchers did expect to see differences, they were surprised by how drastic these changes were. For some of the items, food sales saw up to a 50% change, either decrease or increase. All six of the higher calorie items saw a drop in their food sales while all six of the lower calorie meal choices saw an increase in their food sales. The entree with the lowest calorie content increased it's sales by 50%. After the two weeks that the study was being observed, the calorie counts were removed and the menu was returned to it's original appearance. Surprisingly, once the calorie amounts were removed, sales began to return to their previous amounts. I thought that was one of the most interesting and important points to this article. If simply posting the amount of calories in a meal can drastically change the minds of diners to select a lower calorie meal, why is this not being done in more places? It seems like such an easy move to make and could seriously help combat the obesity issue we are facing. Especially on college campuses where people tend to eat less nutritiously, this could make a huge difference. For many people when it comes to dining out at a fine dining establishment, they are wary of it for the large portions and high calorie intake. However, if the calorie counts were posted it could encourage more people to go out to eat since they will be able to make an educated decision on what they want to eat.
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