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Lesson #2: Keep it Simple
Puck has never been one for pretensions. Despite being a gourmet chef who caters to the who’s who of Hollywood and many of America’s other elite, Puck has refused to succumb to the glitz and the airs of many of the other top chefs. He has kept his recipes simple and their presentation equally so, his restaurant designs unfussy and his overall message clear-cut: “I think people can walk by, and they see the menu. It’s not intimidating and the food is interesting. If they get good food, friendly service in a nice environment, people will come back and tell their friends.”

Wolfgang Puck Quotes
Wolfgang Puck Quotes
Improving Memory
Adults with ADD often complain of a poor short-term memory. Research has shown that there is a link between impaired memory and ADD. However, the good news is that your memory is not a stagnant commodity. Your memory can be improved no matter what your age, IQ or if you have ADD.
Let Me Entertain You
It's a known fact that people like to be entertained. They want to feed that part of human nature that wants to feel good and happy. When people are entertained they are willing to spend money, so why not apply this fact to your business? Entertain your clients!
10 Top Food Franchises Of 2008
With 2009 well underway, this article takes a look at the top food franchises from last year. Many food franchises were among the only businesses to report profits during last years recession, and they're poised to continue to grow throughout 2009.
A Spectacular Sales Example of Something REALLY Stupid
Don't think your customers get excited about the unexcitable. Promotions are important to selling. Absolutely. But they have to be promotions that actually MEAN something to your customer. A promotion has to create a sense of urgency, a sense of excitement, momentum - a "Ooooooooooh - I'd LOVE that!" kind of feeling.

Business Opportunities in Franchise
The franchise business has recently been attracting more and more people, everyday. After all, isn’t the idea of running your own business and being control of your own career, incredibly appealing?

Think it, Believe it and Lose it - Easily!
With the media’s recent focus on weight gain, it’s no wonder that much individual attention is being drawn towards the numbers on the scale. But is it working? With each passing year, the statistics tell a tale of the increasing number of overweight people across the nation. Daily, the news reports phrases like “obesity trend”, “childhood obesity” and “fast food epidemic.”

The simplest idea can make the best business
Babylicious was the first brand of frozen babyfood to launch in the UK and is now the latest producer in Europe. The idea behind Babylicious was simple, as a mother of 2 small children founder Sally Preston wanted to give me babies the best possible food, no salt, additive or fillers, just good quality food. She discovered the only way to do this was to make it herself as jars and cans were very heavily processed and tasted terrible. There was huge market opportunity to provide quality frozen food for babies, so she did it herself!
The difference between a "reason" and an "excuse"
There's a million and one reasons for failure in the restaurant, or any other, business. I've heard them all, I just don't believe them all. Find out how taking accountability for your role in preventing problems in your restaurant can create the accountability necessary to compete with the chains, or to create a successful franchise of your own, by reading this article.
How to Green a Restaurant, pt. 1: Ike's Quarter Cafe
Are you considering being a green restaurant? Consider the example of Ike’s Quarter Cafe, a New Orleans style restaurant in the gold rush era town of Nevada City, California. When I mentioned to my hair stylist yesterday that I would be writing about it, she said, “Oh really? I had no idea they were a green restaurant. I just thought they had good food.” Exactly.

Other good food Related Articles

Lesson #1: Be A Visionary
Thomas didn’t just know how to cook a good hamburger; he single-handedly revolutionized the fast food industry. He didn’t want to be just another fast-food joint; he wanted to create the type of old-fashioned family restaurant that he had dined in so many times with his father and he wanted to serve quality food.

From the Publisher Retail Franchises
Over the years we've had a number of calls from would-be Franchisees who are attracted to retail concepts but don't want the business to involve food. They needed our ideas and assistance because they were not finding an opportunity that wasn't food-related. In this issue, we take a look at a selected group of non-food , retail franchise concepts and I am happy to report that there are a number of good concepts available for consideration.

Should You Buy a Food Franchise?
If you’re thinking about buying a franchise, chances are you’ve considered one of any number of food franchises, and for good reason. Fast food franchises have changed the way America eats and are among the oldest and biggest franchises in the U.S. But are you aware that food franchises can also be among the most challenging businesses to run? Before you invest too much time looking at which food franchise to buy, take time to weigh the advantages and disadvantages of owning a food franchise to determine if you have what it takes to be successful in this business.
The Green Consumer is out shopping and they're reading your company's Environmental Label
Do you frequently read food labels at the grocery store? You're not alone. It's a growing trend these days. And it's expanding beyond just food. Now, consumers are reading the 'environmental' label on products. Just as these consumers have become savvy about learning more about good nutrition, they're becoming equally savvy about what's good for the environment. As a business, it's time to take a look at your company's 'environmental' label.
Eating For Success: Breakfast For The Busy Corporate
The first place that we cut corners when we are busy or stressed is our eating and in particular our breakfast. The food you eat forms the very building blocks of your body, but most of us have lost sight of the fact that food is fuel and that the purpose of eating is to provide our bodies with the tools they need for energy, functioning, building and maintenance. We eat for a variety of different reasons, none of which relate to the idea of providing our bodies with quality fuel. We eat unconsciously, we use food to fill emotional voids or to be sociable and we fill our bodies with things that we all know aren’t good for us – in effect, rather than using food as essential fuel, we use it to inflict damage on ourselves.
Home-based Business: Jelly and Jam
Food business can make a good home-based business, if it is a small scale. Go and visit your local government office for zoning laws. Even when it is a food business, some States allow food processing to be done at home with few restrictions.
Restaurants in 2010 and Beyond
As restaurants deal with rising costs and shrinking margins due to leasing costs escalating they have to find ways to be more efficient, more productive and build a following. Nothing beats good food, except good food and good service combined with good marketing. How can you develop or expand your restaurant? What things do you need to change to make it more profitable? How can you beat rising costs?
The Food Truck Phenomenon- Gourmet, On-The-Go
In a society full of gourmet food-loving, time-crunched consumers it’s little wonder that food truck businesses that marry upscale food and convenience are proving to be the perfect recipe. Today’s food trucks have come a long way, though. From cupcakes to tacos, today’s food trucks are serving up a wide-range of popular treats and upscale fare, and redefining the sector. Fortunately, with numerous established food franchises and onsite, vending businesses available, you don’t have to be a seasoned restaurateur, a professional chef, or an experienced business owner, to become part of the fast-growing, mobile food movement.

Fast Food Restaurant Franchises: Good or Bad?
Among the many different stores and companies that potential franchise owners have at their disposal to choose from, one route that is very frequently called upon is the fast food restaurant franchise opportunity. There are all sorts of good and bad sides to owning any franchise, but it seems as though the example of a fast food restaurant exaggerates those two sides. Nevertheless, if you have ever wanted to know more about owning a fast food franchise then here are some good and genuine guidelines to follow, but on the other hand each individual has to do what he or she wants and desires in the end.
HACCP - A State of the Art Approach to Food Safety
A number of U.S. food companies already use the system in their manufacturing processes, and it is in use in other countries, including Canada. The ISO body has published the new system as Food safety management system as ISO 22000: 2005 as Food safety management system - requirements, which cover all FDA requirements through various clauses of ISO 22000. New challenges to the U.S. food supply have prompted FDA to consider adopting a HACCP-based food safety system on a wider basis. One of the most important challenges is the increasing number of new food pathogens. HACCP focuses on identifying and preventing hazards from contaminating food.
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