by Mike Mitchelson
May 3, 2012
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Foodservice Radio Station to debut at NRA
I mean, really, sure, after working hard at your job all day it would be great to turn on the radio and hear more about your job, in addition to all the consumer magazines and blogs attached to what you do at your job. Thanks, I’ll still be listening to 89.3, The Current.—The Editor
Foodservice Radio™, the new streaming 24-hour radio station dedicated to the foodservice industry, is live and is officially launching at the National Restaurant Association Show in Chicago, May 5-8, 2012.
Foodservice Radio features interviews on topics critical to foodservice operators including menu development, management tools, marketing ideas, industry trends and more. Listeners will hear from industry experts and more importantly, other foodservice operators and chefs.
by Mike Mitchelson
June 8, 2010
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Auction your reservations
First it was Grant Achatz selling tickets to his new restaurant, Next Restaurant, (which, as a byproduct, eliminates the whole reservation process and tipping/service charges conundrum). Now it’s another creative way to gain additional revenue: auction prime reservation slots (http://restaurant-hospitality.com/news/your-reservations-on-ebay-0607/).
—Mike Mitchelson, editor, Foodservice News
by Pat Lindquist
April 17, 2010
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Goodbye to two old friends
WITH THE PASSING of LEEANN CHIN & BRIAN ANDERSON
(above) Leeann with daughter Laura Chin and
(below) Kari Anderson, with husband Brian Anderson
The restaurant community lost two of my favorite people last month – colleagues and friends I had worked & partied with for over 30 years. A man and a women who both loved the food business and restaurant industry – who supported and touted the Best of the Twin Cities and helped make dining out better for all of us.
Leeann Chin, a creative chef, cookbook author & restaurateur, was a friend long before she opened her 1st Leeann Chin restaurant in Minnetonka back in 1980. She died at 77 last month in Seattle after a two year battle with liver cancer. I had attended her cooking classes, learned to make shrimp toast and written about her early on. Then went on to work with her and daughter Laura , as they rolled out their business, when I was opening my new PR business with my daughter Lisa in the late 80′s. We promoted her demos, new menus, the cookbooks and watched with joy and awe as her business grew and grew. I even had the pleasure of traveling to CHINA with her 16 years ago and will never forget what she has brought to us, due to her knowledge of Chinese cuisine.
MPLS.ST.PAUL Magazine Editor Brian Anderson, 65, passed away at home after an 8 month fight with a lethal leukemia. He gave it the good fight- but decided to take the last few months at home with friends and loved ones. He even planned his own funeral and had the wit and humor to describe the event and his new lake front property purchase in regards to his plot at Lakewood. CLASS ACT! He always supported local chefs and restaurateurs with great magazine coverage and gave kudos by attending the tastings and openings too, with a pat on the back for the team efforts made in the kitchen. He created the BEST of the BEST Awards and Party which grew from small sites in the restaurants to the duo level gigantic parties at places like the Guthire (as seen above.) He and his wife Kari had a smile on their face whenever I saw them , and I’m so happy to have lunched witt them in March and recall the old days. He died 10 days later.
R.I.P. to both LEEANN & BRIAN – you will not be forgotten. . . by pat lindquist
by Mike Mitchelson
March 24, 2010
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CONTEST: Answer four questions to win 20K
DAWN PROFESSIONAL GIVES BACK TO RESTAURANTS IN NEED WITH LAUNCH OF THE “MAKE YOUR RESTAURANT SHINE” CONTEST
Celebrity Chef Spike Mendelsohn Teams Up with Dawn Professional to Award $20,000 and a Kitchen Make-Over Consultation.
Dawn Professional, a leading provider of foodservice cleaning solutions, today announces the launch of the “Make Your Restaurant Shine” contest, awarding one U.S. restaurant $20,000 toward business improvements and a one-on-one expert consultation with restaurateur and “Top Chef” star Chef Spike Mendelsohn. The award—won by answering four essay questions—can be used to update kitchen equipment, make cosmetic improvements or implement other business-driving investments that may have been put off during the down economy. Restaurants owners can apply online now through April 12, 2010 at www.DawnCelebrations.com.
“Last year, restaurant industry traffic experienced the sharpest decline since 1981, so we understand what our customers are going through,” says Eric Hetrick, Director, P&G Professional. “We’ve been a trusted part of the restaurant industry for decades and saw an opportunity to give back to this community by helping restaurants emerge from the recession stronger than ever. The program is a direct extension of our commitment to providing trusted products and resources that help restaurants succeed.”
Dawn Professional partnered with “Top Chef” star Chef Spike Mendelsohn on the launch of this program because, as an experienced restaurateur, he understands the importance of all ingredients in running a successful business – including everything from food and staff to presentation and cleanliness. In fact, having started in his family’s restaurant business as a dishwasher, he especially values using trusted, powerful products that can make a big difference in the kitchen.
“I’ve been using Dawn Professional in my restaurant, The Good Stuff Eatery in D.C., for years,” says Chef Mendelsohn. “As I get ready to open my second restaurant, I am again going through the process of vetting and securing only the best partners and resources. I’m looking forward to working with the brand to share the expertise I’ve gained with restaurateurs looking to establish themselves, build a reputation for their food and grow their business.”
The winner of the “Make Your Restaurant Shine” contest receives:
· A $20,000 check toward restaurant improvements
· A one-on-one consultation with Chef Spike Mendelsohn at the winner’s restaurant to provide recommendations on how to use the prize and to share best practices on running a successful business today
· A paid trip for 4 adults to the 2010 National Restaurant Association show in Chicago, where the winner can attend educational seminars and partner with industry peers
The “Make Your Restaurant Shine” contest is now open online at www.DawnCelebrations.com. U.S. restaurant owners can apply today through April 12, 2010 by filling out a simple form on the Dawn Web site. The program complements Dawn Professional’s current brand campaign, “Twice the Power, Twice the Smarts”, which was developed to communicate the importance of performance and value of Dawn Professional so restaurant owners can focus on creating memorable customer experiences. For more information and full rules, visit www.DawnCelebrations.com today.
The Dawn Professional line provides comprehensive kitchen cleaning solutions to restaurants around the country. Its concentrated formula uses the most advanced grease cutting technology to wash up to twice the number of dishes than similar products. More information is available at www.DawnCelebrations.com or www.pgpro.com.
About P&G Professional
Procter & Gamble Professional® is the away-from-home division of Procter & Gamble, serving the foodservice, building cleaning and maintenance, hospitality and convenience stores industries. P&G Professional offers complete solutions utilizing its parent company’s scale, trusted brands and strengths in market and consumer understanding. P&G Professional features such brands as Tide®, Dawn®, Mr. Clean®, Febreze®, Swiffer®, and its own brand, P&G Pro Line®. Please visit www.pgpro.com for the latest information about P&G Professional’s solutions.
About Chef Spike Mendelsohn
Chef Spike Mendelsohn owns and operates Good Stuff Eatery in Washington D.C. and is currently working on a number of new projects, including opening a second restaurant concept. Recently, he was a contestant on Bravo’s “Top Chef”. Chef Mendelsohn contends, “Becoming a ‘Top Chef’ cannot be accomplished on a reality show, because it takes a lifetime…”
Upon graduating from the Culinary Institute of America in 2005, Chef Mendelsohn received the highest award, The Francis Roth Leadership Award, and later secured a position with Chef Gerard Boyer at the famous Restaurant Les Crayeres in Reims, France. More recently, he landed a job working for Thomas Keller at Bouchon Restaurant in Napa Valley.
Currently in the kitchen at Good Stuff Eatery, Chef Mendelsohn also participates in cooking demonstrations and speaking engagements around the country and can be seen on the “Top Chef” Tour Bus. He also participates in special events, most recently with The White House as well as with the culinary iconoclast Paul Liebrandt at the James Beard Foundation.
About Procter & Gamble
Four billion times a day, P&G brands touch the lives of people around the world. The company has one of the strongest portfolios of trusted, quality, leadership brands, including Pampers®, Tide®, Ariel®, Always®, Whisper®, Pantene®, Mach3®, Bounty®, Dawn®, Gain®, Pringles®, Charmin®, Downy®, Lenor®, Iams®, Crest®, Oral-B®, Actonel®, Duracell®, Olay®, Head & Shoulders®, Wella®, Gillette®, Braun® and Fusion®.
The P&G community includes approximately 135,000 employees working in about 80 countries worldwide. Please visit http://www.pg.com for the latest news and in-depth information about P&G and its brands.
by Mike Mitchelson
March 2, 2010
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New ‘Recipe’ category
Sometimes it takes your humble editor a while to figure out the ways of the Interwebs. Rather than fiddle his way through the FSN Web site, he realized he could simply start a “Recipes” category on the ol’ blog, and post ‘em up. So, that’s what he did. The first will be the latest recipe published in the March 2010 issue of FSN (some content is on the Web site) from the exec. chef of the Highview Hills retirement community, Molly Dollarhide. As time allows, your humble editor will post up past recipes, most of which can be found on the FSN Web site by clicking on the “Chef’s Dish” link on the left side of the page, then diving into the recipe archive. These are recipes from the pros, to be read by other pros, so some scaled down for home use, some not. Enjoy!
—Mike Mitchelson, editor, Foodservice News
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