TSDG restaurant branding

Manned Cloud

Nice view?

Beverly Rafael of RCC Associates honored

Beverly Rafael, president and chief executive officer of RCC Associates has received an Excalibur award.

A dance to a great restaurant

Already one of Israel's biggest cities, Rishon Lezion is fast becoming known for its quality restaurants and places of entertainment.

Top Chefs open sustainable restaurant 'Summer Winter' at Boston Marriott Burlington

Burlington, MA (OPENPRESS) January 4, 2008 -- Celebrated chefs Mark Gaier and Clark Frasier bring their signature, sophisticated cuisine and sustainable sensibilities to the Boston area with the opening of Summer Winter.

Staff selection

Finding and selecting the right staff is one of the most important tasks a restaurant owner faces. This is especially true for a start up.

Safari cuisine

The African Desert brings along with it a number of challenges to the skill of a Culinary Artist. With access to limited ingredients, it's not as easy to whip up a delightful cuisine as it would be for an urban chef. Getting your hands on those must-have luxury items is a challenge that can only be perfected by a master of the art of experimental cooking.

Kitchen storage

The importance of food storage can't be emphasised enough. Storage losses aren't always apparent but can lose a restaurant a great deal of money.

 

Traditional 'holiday' foods

To be politically correct, we have to refer to the 'holidays' now , rather than Christmas.

Menu promotions

Menu promotions can last for a few weeks or even a few months, but they always need careful planning.

The mysterious case of the poisoned pie

A murder mysyery for the holidays! In the summer of 1922, New York was in the grip of pie phobia. At the Shelburne Restaurant, six people died after eating arsenic-laced pie.

How's your restaurant website?

AIS Media recently conducted a poll which showed that a huge 89% of consumers research a restaurant online before deciding to visit. Is your website reflecting your restaurant properly?

Online tools to organize your start up

In the old days, a start up checklist was a bunch of pieces of paper. Then came Excel and most start ups used this to chart and plan their opening. But come on, we're in the 21st. century, organizing your start up is simple using online tools.

Brasserie brand

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

Red Lobster has spruced up its menu, adding two entrees, lobster-topped side dishes and higher-end wines.

Staff uniforms

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.

Behind the scenes at Latitude 41

A behind the scenes look at the kitchen of Latitude 41, in Downtown Columbus, Ohio featuring Chef Dean James Max. 

Green pizza

Pizza Fusion, a leader in the organic restaurant industry and a better quality of life, purchased 9,783 kWh worth of renewable energy certificates to offset 100% of the company's electricity consumption in their corporate office and stores.

Rare Prime Steak

Coming soon - the latest restaurant in the Mancini Group...

Using your restaurant's website

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 - Puerto Rico

Budatai - the latest venture by Chef Roberto Treviño and Francisco de Juan. - branding by TSDG.

Love, food and attitude

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...

Start up customer service - get the plan in place

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.

Stick to your marketing plan.

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.