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March/April 2008
Bright ideas: Restaurateurs
share solutions they found at the Expo
We asked people to tell us what solutions they had found at this year’s
show, and we gathered some of the tips provided in the many presentations. The
answers ranged from ravioli to regulatory information, from electronic LED signs
to Internet marketing ideas to connect them to new customers.
Sonya Bice, Wisconsin Restaurateur
November/December 2007
Mentors share their
passion for foodservice with young people - Salute to Excellence
honors industry mentors and rising stars
The winners of the 2007 Salute to Excellence Awards represented
all levels of culinary educators and practicing restaurant professionals. The
honorees share a love of the industry and a passion for helping young
people discover the career opportunities it offers
Sonya Bice, Wisconsin Restaurateur
July/August 2007
Cash in online -
A good web site makes it easy for your customers to spend money
with you
By now, the necessity of having a presence
online is
self-evident to most operators. These days, however,
a good web site is no longer merely an online version
of a phone book ad or newspaper ad that points
customers to your door.
Sonya Bice, Wisconsin Restaurateur
May/June 2007
Two Wisconsin cities announce plans to step into immigration enforcement
Some Wisconsin municipalities have announced intentions of going
after employers who hire undocumented workers, but it is unclear
so far how they plan to do it.
Sonya Bice, Wisconsin Restaurateur
January/February 2007
Too many cooks
Some Wisconsin restaurants have already completed
the process of getting trans fat off their menus. Others are researching the
issue, experimenting with alternative fry oils and shortenings, and
talking with their suppliers to find workable substitutes. Meanwhile,
the Wisconsin Restaurant Association is fighting to keep government
out of the restaurant kitchen and to bock trans fat bans and menu
labeling proposals such as the one recently adopted in New York City.
Sonya Bice, Wisconsin Restaurateur
November/December 2006
Negative focus: The media's use and misuse of health inspection
reports
In Wisconsin and elsewhere, TV news "investigative
teams" are showing up unannounced at restaurants with cameras
rolling as part of ongoing series on reported health department
violations. A Wisconsin operator tells how he handled the experience.
Sonya Bice, Wisconsin Restaurateur
September/October 2006
Young executive
chef and aspiring chef are WRA Education Foundation success stories
This year the WRA Education Foundation awarded more than $34,000
in scholarships to Wisconsin students. Among the scholarship recipients
is Paul Bolland, who completed the high school ProStart program
and is currently enrolled in MATC’s culinary arts program.
Read more about his career goals, and his current job, working for
former scholarship winner and Executive Chef Brian Keiser.
Sonya Bice, Wisconsin Restaurateur
July/August 2006
Identifying
your best customers
How and why restaurants gather guest data
Restaurateurs are using a variety of sophisticated tools to learn
more about the lifeblood of their business: loyal customers.
And whether through high-end guest loyalty programs or low-tech
newsletters, they are staying in touch with those customers on a
regular basis.
Sonya Bice, Wisconsin Restaurateur
May/June 2006
The
immigration debate and Wisconsin’s economic future
On behalf of its members, WRA lobbies for comprehensive reform that
addresses “real-life issues”
Sonya Bice, Wisconsin Restaurateur
March/April 2006
A self-made woman
Linda Wendt, owner of Wendt’s on the Lake in Van Dyne, is
the 2006 Restaurateur of the Year.
Sonya Bice, Wisconsin Restaurateur
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