Arts & Sciences的动态

Ever been to a posh restaurant? It's like stepping into a whole new world! From fancy napkins to menu items that sound like a foreign language, every moment is an adventure. But amidst the elegance and etiquette, there's a thrill in trying new flavors and dishes you can't pronounce. ???? Would you fancy some (Heinz) ketchup after seeing it? Check out the ad and share your thoughts! How important do you think authenticity is in modern advertising? ?? #Marketing #Branding #Heinz #EdSheeran #Advertising #Authenticity #Creativity #EnglishLearning #ESL #LearnEnglish #EnglishVocabulary #A2level https://lnkd.in/dKVEVh-Z

This was my lucky fortune at the best Chinese restaurant in Naples, the Golden Leaf. “Follow your own rules; you are the author of your own story.” Every choice you make is a chapter in your story. You are your own brand, so be intentional with your decisions and create a life that reflects your true values and vision. #beyou #choicesmatter #beintentional How are you creating your personal brand?

Re-Innovating Classics – The Twinkie Story Did you know the iconic Twinkie made its debut in 1930? Fast forward to today, and it's still making waves! The J.M. Smucker Co. Co. has partnered with 7-Eleven to offer a limited-edition cherry-flavored Hostess Twinkie. This new twist on a classic shows that no matter how old your product is, there's always room for innovation. Boy oh boy, I wish my grandparents were around to try these out—Twinkies were their favorite! It's amazing to see how a beloved classic can continue to evolve and bring joy to new generations. Let the story of the Twinkie inspire you to think about how you can bring new life to your own products or ideas, no matter how long they've been around. #Innovation #ProductDevelopment #FoodIndustry #HostessTwinkies #7Eleven #JMSmucker #ClassicToNew #Inspiration #Reinvention

“Our restaurants, no matter where they are, will always be about the people for whom we create meals and experiences.” Learn more about Art Hannemann and Seven Brothers Burgers in this week's edition of the Founder Series: https://lnkd.in/gMdc8kGB

Sometimes, inclusion is as simple as an intention, a marker and a piece of paper. In what simple ways can you create more inclusion at work, at home or at play? This is from a story out of Knoxville, TN at a Texas Roadhouse restaurant. #ableness #humanitycentered #socialimpactdesign

Here's another one of the chefs I trained on how to start his cooking show. Spike launched his cooking show in January and has about a hundred subscribers, so far. His subscriber count will grow slowly and then accelerate as he continues showing up every week with a new cooking video. The snowball will eventually start rolling downhill. What I'm showing you here is what the process looks like. Often, people look at someone with a huge social media following and wonder how they got there or think it's unattainable. How they got there is by showing up consistently and doing the work. The magic or secret sauce you're looking for is in the work that you're avoiding. Put in the work, do it consistently, get the results. It's as simple as that. I'll continue showing you chefs I've trained as they build their work from home businesses, one video at a time. But a much smarter move for you would be to start putting in the work to build YOUR lifestyle business, rather than watching other people build theirs. Spike is going to have 50 videos posted on YouTube by the end of the year. Opportunity IS going to come knocking for Spike. Somebody is going to see one of his videos and discover his channel and binge watch more of his videos and business opportunities will come from that. There's no telling which week it's going to happen. The only way to be in the right place at the right time is to show up consistently. That's how fortunes are built...you keep showing up consistently and, eventually, you'll be in the right place at the right time and run into some "luck" because you've made a habit out of showing up. #culinary #cooking #foodbusiness #cheflife https://lnkd.in/ee5NXnJH

The term "Item 86" is widely used in the hospitality industry to indicate that an item is no longer available. Its origins are somewhat murky, but several theories exist: 1. **Soda Jerk Jargon**: One theory suggests that "86" originated in the 1930s at soda fountains, where it meant an item was sold out1. 2. **Rhyming Slang**: Another theory posits that "86" rhymes with "nix," which means to cancel or get rid of something3. 3. **Chumley's Bar**: A popular story links the term to Chumley's, a bar at 86 Bedford Street in New York City. During Prohibition, police would call the bar to warn of impending raids, advising the staff to "86" the customers out the back door2. Regardless of its exact origin, "Item 86" has become a staple in restaurant and bar lingo, signifying that something is no longer available. Do you want to know a brief history on how it all started using the term "Item 86?" Follow me and share to get the logic story.... #HospitalityHistory #Item86 #RestaurantLingo #FoodService #HospitalityIndustry #RestaurantLife #BarCulture #ServiceIndustry #FoodAndBeverage #HospitalityTerms #RestaurantHistory #86ed #BehindTheScenes

Here are the top stories we are following this morning at AdVantageNews.com. ?? Former county auditor Rick Faccin dies ?? Godfrey restaurant catches fire ?? Jersey County Fair is underway ?? Lineup released for Alton Jazz & Wine Fest For complete details on these stories plus more local news, sports, and weather visit AdVantageNews.com. #LocalNewsFirst #RiverbendHeadlines #BigZMedia #AdVantageNews

Eleven Madison Park (EMP) in New York City had already been among the world’s top 50 restaurants for successive years, and moving up on that elite list, when Peter Wells, food critic for The New York Times, walked out of its dining room after a fifteen-course lunch to write a review so scathing that he earned himself the name Peter ‘The Punisher’ Wells in the media. In today’s increasingly gatekeeper-less world, the idea of paying exclusive attention to one person’s opinion smells of fossils. I’ve for long wondered why the best restaurateurs and chefs are okay with flourishing and perishing by the food critic’s pen. They go to painstaking lengths to come good on that one unannounced Judgement Day and earn the right to those elusive stars. I said up top that this idea of giving so much heft to one person’s views is bonkers. I’m willing to change my mind on this. What persuades me is this: any brilliant creation is fractal. In its smallest component shines the excellence of its entirety. Each part captures the character of the whole. Steve Jobs was known to check the back of drawers because his father had taught him that anything beautiful had to be so through and through, even where no one’s eyes went. Especially where no one’s eyes went. It is the same thought that applies to the highest rung of customer service. The smallest detail represents the whole. A single diner’s experience carries the voice of the community. We can moan over the harshness and ridiculousness of letting one stranger determine the fate of our grandest projects. EMP made wholesale changes to its service after that biting review. Or we can use it as the perfect excuse to make the back of our drawer shine just like the front. In four years, EMP went on to be become #1 at the World's 50 Best in 2017. #customerservice #hospitality #curiosityovercertainty

Sharing culture, sharing food with my amazing colleagues at SBS, and a sneak preview of our upcoming Learn English video series ‘Bring A Plate’ for new Australians launching next month. Such a delicious day!!! #HarmonyWeek # InternationalDayOfTheEliminationOfRacialDiscrimination.