If there's one thing that most American restaurants are spectacularly bad at, it's the 'vegetarian option'. Menus seem to treat people who don't eat meat as an afterthought, offering such predictable dishes such as vegetarian lasagna or vegeburgers. Boring! Where is the chef's imagination? Are they incapable of cooking without meat or fish?
You can consider your menu as your 'silent salesperson'. A well-designed menu is the one marketing piece you will produce which is sure to be read by the guest. Once a patron is looking at your menu, your menu can determine what they order, how much they will spend and ultimately, create repeat business.
Designed by TSDG, the Brasserie brand made use of the works of Amedeo Modigliani for the menu design. The Brasserie was known for its Tuscan food and of course, Modigliani was a native of Tuscany.
Red Lobster has spruced up its menu, adding two entrees, lobster-topped side dishes and higher-end wines.
NoUniform was founded by designer Nicholas Oakwell in 2002. The company creates one-of-a-kind uniforms for the hospitality and food service industries; outfitting staff at many of the UK's most prestigious hotels and restaurants.
Los Angeles, CA (PRWEB) November 27, 2007 -- Chef Eun Jeong's (pronounced UN - jong) menu for Seoul Bros. puts a contemporary accent on Korean grill cuisine. Her new gourmet Korean-inspired hors d'Oeuvre recipes make traditional cuisine more accessible.
Sensational Destination are proud to announce that an episode of the Food Network's wildly popular series Ace of Cakes will be taped on the company's January 20th Celebrity Chef Chocoholic Cruise.
Continue reading "Ace of Cakes and Sensational Destination" »
A behind the scenes look at the kitchen of Latitude 41, in Downtown Columbus, Ohio featuring Chef Dean James Max.
Los Angeles, CA (Vocus/PRWEB ) November 27, 2007 -- For those who think that savoring delectable food and going on an African safari is incomprehensible, Uncharted Outposts Safari & Travel Company, a premier tour operator, will prove them wrong. In designing their new culinary adventures they have come up with a delicious sampling of flavors in the wild!
Renowned culinary series features star Bay Area chefs January through April 2008.
Continue reading "The Ritz-Carlton, Half Moon Bay Welcomes Nine Top Chefs 'Inside The Kitchen'" »
Natural Merchants, LLC, with headquarters in Rogue River, Ore. and Cartagena, Spain, introduces for the first time to the U.S. market a pair of superior Italian organic wines.
Continue reading "New Italian Organic Wines in the U.S. Market" »
New York, NY (PRWEB) November 27, 2007 - More than 35 restaurants and 250 participants have already gotten off the starting blocks and joined ECO TO GO, a grass roots effort to stop plastic and paper waste, slow global warming, and protect the Amazon rain-forest.
Continue reading "Saving the environment one order at a time" »
Morgan Meunier has emerged as the surprise challenger for the title of the capital's best chef, in the survey of some 8,000 restaurant-goers conducted for the new edition of Harden's London Restaurants.
(Milford, CT) November 22, 2007 — The SUBWAY® restaurant chain has made a commitment to have its restaurants and operations become more environmentally friendly. In collaboration with the U.S. Green Building Council, the first SUBWAY® Eco-Store in Kissimmee, Florida, opened on November 5th.
Atelier Gourmet - bringing French confectionery to the United States from Chef Franck Monnier...
All those FexEx trucks blasting along the road .... displaying their famous arrow logo to the world ... what fantastic exposure that is; thousands of moving billboards showing their brand to millions on a daily basis.
Tania's Table is a small family restaurant and catering operation in Aventura, South Florida. When they came to TSDG for a new website, they explained that they had a menu which changed on a weekly basis and would like the capability to a) change the text on their weekly menu page themselves and b) email their weekly menu to members of their email list; their regular patrons.
Budatai - the latest venture by Chef Roberto Treviño and Francisco de Juan. - branding by TSDG.
We haven't been able to discover the origins of this photograph but we sincerely hope it is genuine and not staged...
Recipe video from Chef Tony Miller ...
When you're in the business of branding and design for the food service industry, eating out takes on a whole new perspective. Most people look at the menu to decide what to order; designers look at a menu, analyze it and, usually, find fault...
Latitude 41 restaurant has just celebrated its first birthday. Branded by TSDG, Latitude 41 celebrates the arrival of a new cuisine - a cuisine based on the best, freshest ingredients; crafted from seasonal local fare...
Opened in December 2004 in the former site of L'Odeon next to Piccadilly Circus, the name Cocoon certainly fits to Stephane Dupoux's first London design ....
... the days when fish and chips were wrapped in newspaper?
One of several Mc Donald's fast food joints which have been refurbished by SHH ...
Color selection is extremely important. And professional designers don't choose colors that 'look pretty'. Colors have meanings; colors evoke moods. Color has been the subject of many expensive and extensive research projects. Colors can also fool you.
It's amazing how many business people still use old email methods which were created for domestic, rather than professional use.
Made by the world's best-selling Cognac company, it highlights the genius of seven generations of master blenders dating to 1800 and Hennessy's first master blender, Jean Fillioux ...
Copyright issues can be extremely complicated. But in essence, copyright law can be boiled down to a single sentence - if it's someone else's, you cannot reproduce it, or emulate it in any way, without written permission.
For years, every time I've encrypted an email address, I've thought "they're going to crack this soon". Rewind - when you were doing what, you thought what?
You'd be unlikely to open your doors without having trained your staff in impeccable customer service. But don't overlook having a policy in place so that staff know how to deal with customer requests.
Continue reading "Start up customer service - get the plan in place" »
... gunpowder, treason and plot. Sorry, I'm English. Tonight is known as Bonfire Night in the UK. Yes, one of those weird English customs but like most of them, it involves food.
Continue reading "Remember remember the fifth of November ..." »
It Seems That Capitalitis Is A Serious Problem In Writing At The Moment. You See How Ridiculous This Paragraph Looks? Furthermore, It Is Harder To Read.
When you open your restaurant, you want the world - or at least, your local piece of the world - to know about it. Your design company will work with you.
Believe it or not, we are still sometimes asked to do this. Unbelievable. How inconsiderate to your web viewers!
