Ode to the Artichoke – Oda a la Alcachofa

In 1947 a young Marilyn Monroe (then Norma Jean) was crowned Artichoke Queen of Castroville, Ca.
Also, it has been said that artichokes are aphrodisiacs. Coincidence? I wonder...
Artichokes are a significant source of vitamin C, folic acid and magnesium. Nearly fat-free, the artichoke is about 25 calories (per medium artichoke) and is low in sodium. Artichoke stems, which are often thrown away, are perfectly edible. Peel them and cook along with the artichokes, slice into salads or pasta dishes.

Artichokes had long been restricted to fine dining or ethnic menus. Joe 6-pack's love affair with the 'choke began when somebody whipped together the first Spinach Artichoke Dip - and added it to their Appetizer section. Since then (maybe the mid 80's?), the artichokes’ appeal has spread to all menu categories.

Try these fun artichoke dishes:

Artichoke Lasagna
http://italianfood.about.com/od/bakedpasta/r/blr1603.htm

Chili Artichoke Dip
http://www.rd.com/advice-and-know-how/chili-artichoke-dip-recipe/article33386.html

Creamy Artichoke Chicken Soup
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1157822


Here's an Arti-JOKE!

Knock Knock
Who’s there?
Artichokes!
Artichokes who?
Artie chokes when he talks with his mouth full...


Submitted by Charlotte Barnes, GVSU Intern

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The specials you serve are a huge opportunity. This was from an article in Restaurant Hospitality Magazine....

More than two thirds of consumers order from specials menus at full-service restaurants, primarily because they perceive these specials offer a better price/value. Customers also look to specials for new and unique menu items.

With so many customers ordering specials, you'd be wise to look at this part of your menu as a chance to boost check averages while creating a point of differentiation between you and your competitors.

On the other hand, if you've been offering a specials menu that is not so special because your offerings change too infrequently, you may not be profiting from this part of the menu as you should.

So, how do you put this information to work? Hmmmm... Isn't this convenient, the solution is right here - at your fingertips!
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If I Had A Million Dollars...

So, are you all familiar with that Bare Naked Ladies’ song, “If I had a Million Dollars"? Well, It’s great, and somehow everyone always knows the lyrics to it. Isn't there a line about Lobster Dinner? If not, there should be...

In this case, using a higher priced feature of the Live Lobster Dinner, it makes the other entrees seem like a huge value. . This technique can also be used in menus….you don’t plan on selling a ton of the higher priced entrées, but it fixes the mind at a higher price point, therefore making the others seem to be a better value.

What could you get with a million dollars?! This day and age….unfortunately, saving it would be the best idea…
.

Submitted by Tressa Mills
Wannabe Rock Star
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Let's see. Socks for Dad, Sushi for Grandma...

Now, this is a unique gift idea!

What a great way to build a loyal fan base - Teach 'em everything you know! 

Sushi is intimidating...  it's exotic and exciting...

It's not something you just whip up at home. 

So, Wasabi Sushi Lounge in Brookfield, Wisconsin, teaches Sushi class.  Can't you just hear the Buzz created when someone is handed a gift certificate for Sushi School!  

That's gonna make for some good water cooler conversation.

P.S. -  Isn't their MyMenuLab Poster beautiful?   I'm thinking of  signing up, myself!

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Thomas's Dining & Catering, Livonia Michigan

We all make mistakes... from Time to Time. So Mark decided to just get out there and make the best of it. Face the music with a nice little Buzz Card offering a discount on a return visit.

So, in a perfect world, we wouldn't need a fancy schmancy card like this... but isn't it nice to know you have one if you need one?

Mark, congrats on taking a positive approach to customer satisfaction!

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Chubby Trout, Elkhart Indiana

Way to make it happen Dan Zondervan, SYSCO Grand Rapids! 

Working hard to create a Beer Slugger for the Chubby Trout, Dan had to take picture, after picture, type list after list... only to decide it would be best to use a menu page to create a fantastic Beer Menu! After all the effort, the Chubby Trout now has a fantastic new Menu piece ... and Dan has enhanced his MyMenuLab skills!.Creative thinking and customer service!

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Notes from Table 12......

Question for the day...
Does your restaurant have a plan for saying thank-you during the holidays?

A few years ago my husband and I were alone for Thanksgiving. It was just the two of us so we decided to go to a restaurant on a town not far away that had advertised “An Old Fashioned Thanksgiving Dinner” from noon to 5 p.m. We had never spent a holiday in a restaurant before and I wasn’t sure what emotions I would feel eating without friends or family. I was in for a nice surprise.
We drove about 30 miles to one of our favorite places to eat on special occasions. As we walked in the door, we were greeted by an elderly couple who said, “Welcome to our place. We are so glad you came. Would you prefer a sit-down, family-type meal or our buffet? The food is the same for either meal.” They gave us a card listing the dinner items and the price for each type of meal. The price for the buffet was a little less because of the need for less service, so since there were only 2 of us we opted for that.
The lady escorted us to the stairs where several young people, dressed for the season were waiting. The woman leading the way said, “John would you take these folks to the buffet area? Tell them about Thanksgiving Dinner at our house.” The boy smiled and said, “Sure. I am John, one of the restaurant family members. Every year we get to come to work with our folks on Christmas or Thanksgiving. Let’s go into the buffet area and I will tell you the rest of the story.”
John took us to our small table for two in a room that was warm with all the turkey and fixin’s smells coming from the buffet over in the corner. Music was playing and the table had a small centerpiece in the middle. John asked “May I sit down with you for a minute and tell the rest of our story or are you in a hurry?” We were so glad that this was not going to be a “fast-food” experience that we urged him to go on with the story. John continued, “Mr. Atkinson, our owner, grew up in a home far from any of his extended family. He was an only child. He and his parents decided, when he was about 8 years old that rather than spend the holidays home by themselves, they would help serve the holiday meal at a nearby homeless shelter. The shelter provided a free meal to anyone who was alone at Thanksgiving or Christmas whether or not they were homeless. It became the family’s favorite holiday tradition. When Mr. Atkinson grew up he opened this restaurant, which has been very successful. He contributes to the meals for the homeless by providing the food. One year, he and his staff were discussing whether or not they should stay open for Thanksgiving. They decided if they could make it a homelike meal, there were people who would opt for this instead of staying home and ordering pizza because there is no place to go or their family is too far away. Really, they are not homeless but they are without family.”
The story was interrupted when a woman came to our table with a cup of cranberry punch for each of us. She said to John, “I see you’re telling our family story. Sorry to interrupt. Would you like some punch?” “No,” said John, “I’m saving up for our family dinner at 6 p.m.” “Well,” I said, “it is obvious everyone decided to keep the restaurant open. How long have you been doing this?” He said, “This is our 5th year. We all have a great time because we can come with our folks and help out. Afterwards we have our family dinner here at the restaurant. After the dinner, we sing songs, play a couple of games, and a movie is available for the little kids. We do the same thing on Christmas Eve day from noon to 5 p.m. Of course, at our family dinner afterwards, Santa Claus appears and everyone gets a gift.”
“Sounds like you really enjoy this.” I said. “Yes, but I haven’t told you the best part. At our Family Thanksgiving Dinner Mr. Atkinson gives every family who works here 3 gift cards to the restaurant as part of our folk’s bonus. They are to give gift cards to people they know who are going through a rough time. The gift cards include a shopping trip at the shopping center here in town. That’s really the best part.”
We had never heard such a story. It made our first holiday season alone very special. What a way to thank the community and a treat for those who would normally spend the holiday alone!


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Christmas on Main Street!

Congratulations to our friends at Main Street Café…


They built this poster in MML and posted them in the front doorway, by the cash register, and in the bathrooms….

So far, they are reporting a dramatic increase in gift certificate sales…



Submitted by Tressa Mills
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Service with Style

“I don’t get no respect” – Rodney Dangerfield

Are you guys ready to order? Do you know what you want to drink? Any of you care for dessert? Here’s your check.
No… this isn’t my table. Have a good one…

Sound familiar?? If this is how your wait staff approaches their tables, it’s time to revisit their ‘table manners’.

Here are some thoughts...
How is everyone today? Can I start you off with a drink or appetizer?
While you’re looking over the menu, let me tell you about our delicious specials!
We have a great dessert menu, can I interest any of you with today’s selections?
Thank you so much, let me take that up for you when you’re ready.
Have a fantastic day! Please stop in and see us again!


As Aretha would say ‘R E S P E C T –find out what it means to me’… well, to me, it means a lot!!

Submitted by Ingrid Klaasen, Menu Consultant

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Too many menu items?

We live in a country where everything is quick. I’m on a mission and want to get it done fast. This may not be the ideal way to live, but let’s face it: most of us are in a hurry.

When I open up a menu and am bombarded with twelve pages of menu items to choose from, I feel overwhelmed. You might think, “Hey, variety is the spice of life!” and want to have a little bit of everything for your customers, but there are some potential risks with offering so much.

First, your customers may feel a little bit stressed out having to narrow down a decision when they’re faced with 20 sandwiches, 12 hamburgers, 34 entrées and 7 pizzas to choose from. They may end up just picking the first thing that they see and miss out on that great Buffalo Chicken Pizza that they would have loved but didn’t see.

Second potential hazard is your meal quality. With so many items you may not really excel at any of them, just make them “good enough.” What is your chef excellent at making? What items keep your customers coming back? If you’re really good at a few things, focus on those plus some other good sellers. But if having so many items causes your food to be mediocre instead of the best, narrow down the options.

How do you cut some things from your menu? If you’re not known for your burgers, you can easily narrow those down into one “Build Your Own Burger” item. Or if there are just some things that don’t sell well but you keep on the menu for Grandma Anne who comes in every Tuesday morning at 7:47am and orders that same item every time, take it off the menu but let her know that you’ll make it special, just for her.

All in all, it’s a good idea to keep your menu simple. It makes it easier for your customers to decide what they want by offering a reasonable number of items. And it’s easier for your chef – there are fewer recipes to have to be an expert with!

Submitted by Alison Major, Project Design Manager

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Notes From Table 12...

This morning I stopped at our local Dutch bakery. One year ago, this month, the 3 brothers joined their father and added breakfast, lunch and coffee services. I take friends there for lunch because of the good food, good bakery smells, friendly owners and staff, and a newly done serving area with about 20 tables. These additions have produced a clientele, both local and tourist, that they never dreamed would happen in such a short time. I wonder how they did it?...
I noticed a few months ago that they were handing out samples of some of their unique Dutch pastries. I watched as several people finished their meal. They headed for the counter and bought some pastries to take home.

The next time I went in, they served a free cookie for dessert. I went over and bought what they say is their favorite; macadamia, chocolate chunk, dried cherry cookies, just because I had ‘tried it.’
I go there at least twice a week to buy their fresh bread. It is worth the price. As I leave I usually remember that I forgot to buy a latte to take with me.
Today, as I went in the door, I noticed 2 small signs. One was a cute picture advertising Chai Tea, the other said, “Have a Latte before you leave". Bingo!! Just what was needed so I would be sure and order a latte to go with my bread. Of course I added my favorite muffin. What a sales tool; professional design that attracted attention, quick reminder to help you remember to order a "cuppa somethin" and I bought more than a loaf of bread.
They had a sign on their "specials board" that advertised Romanoff French Toast with vanilla sauce, strawberries and strawberry sauce. The description was tempting and almost got me to plan for breakfast there tomorrow. I am afraid when I go back they will have advertised it on a poster with a picture that I can’t resist….

Question for the day?????
How can you encourage your current clientele to buy more at your restaurant? Do you think Marketing works?

Submitted by Barbara Sloan, Diner/Observer/Consultant

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Hey! Did we just skip over Christmas?

If we're aggressively marketing, we did... January tends to be a rough time of year - the post holiday blues, etc... so, make the most of any opportunity to celebrate! Keep it simple - target towards CHANGE, Resolutions, Health, Keepin' Warm & the Economy!

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