Which Restaurant Segment best describes my company
Fine Dining, Hotel Fine dining, Upscale Casual
Starting a restaurant, Networking, Business deals, Discovering new restaurants, Recruiting new employees, Keeping in touch
Former Marine Biologist turned fresh fish supplier. Direct from Honolulu Hawaii i specialize in raw fish quality products that is shipped to fine dinning accross the country. everything is fresh , sashimi quality, delivered to the door overnight from Hawaii.
I must compliment you on your company website. Very well done. As a chef I could smell and taste the product just by looking at the videos and reading the descriptions. I am a huge fan of Hawaiian seafood and would love to utilize your product for special applications.
I would like to personally invite you to my site...YouGottaMenu.com!! Its a place where you can advertise your business, promote your special events & invite your customers there to blog about food related events. Your customers will also be able to exchange recipes, join groups and interact with other food customers from around the world!! It's a different concept, but I think that's the draw. I am very excited about the future of this site. My company (Goins Enterprises) is currently launching a national campaign to promote this website. We feel that as we are promoting nationally, our members should promote to their own customers. I think that this site will give "Ellen Giminski" of Denver, the opportunity to experience your establishment & browse your menu and pictures. This will entice Mrs. Giminski to visit your establishment on her next trip. This, (I think) is a great formula for giving your customers a more intimate
look at your establishment.
We have also designated a place on the Home Page where we will doing "Close Ups" on Restaurants, Chefs & Special Events. Please stop by and take a look. Please contact me with any comments or constructive criticisms.
Hey there Wayne. You might find Jon Smee's profile interesting, He has fishing vessels up in Alaska. You should look up his profile here on FohBoh. He's a good friend of mine. I think you guys would have a lot to talk about.
While I agree that patrons/customers are often the driving force behind a supplier becoming"green/greener", I wouldn't discount business leaders with a social or green "conscience" taking a lead-by-example approach to affect change in how business is done. Rather than preaching or focusing on frontal education, these leaders choose to apply best practice measures in their own businesses, which, combined with full transparency and easy access to information, demonstrate to others - patrons and other business people alike - how business can indeed have less of an environmental footprint. In such a case, it would appear that this is motivated out of personal belief, and not just because the market is "forcing" the supplier to act this way if he/she wants to comepte.
As assistant community manager I would personally like to welcome you and thank you for joining FohBoh! I hope to see you post blogs, join groups, add to forums, and most importantly... invite new members!
The word "green" seems to have an ever widening meaning but still in a general way it does at least define concientious or not.
I sell an all natural wild caught product that is captured in a highly regulated and monitored fishery. I like to call it wild resource managed harvesting... Not something that sell very well on a menu however. I supppose for now ourproducts and services are components or a restaurants green effort.
I believe their are patrons that look for "green" and care about the environment. 62% of diners polled said they would choose a "green" restaurant over a regular one, but who defines "green"? The EPA, the National Restaurant Association? No. How about the Green Restaurant Association? Yes. How do you become "green" from them? Paying for their consulting business. That does sound like a defination to me.