Chef's Tastings

On October 19th 2010,  Executive Chef Keira Moritz of Pacci Ristorante spoke to GRA members about Driving Business with Connections - the New Role of the Chef.  Keira also shared her tips for success and her recipe for Pacci’s Short Ribs with Creamy Polenta.

Presenting Sponsor: Georgia Power Company

Tips For Success:
Mission: To be the best-loved boutique hotel and restaurant company by our employees, guests, owners, and communities and to genuinely support our co-workers, provide heartfelt care and comfort for our guests, and deliver superior financial returns to our investors.

Promise: We promise to balance the needs of our employees, guests and investors in all our efforts

Culture: A unanimous commitment to self-leadership, creativity and high performance through team and personal development

Values: Focus, passion, personality, individuality, integrity, creativity and continuous improvement

On June 15, 2010, Ron Eyester, Executive Chef/Owner of Rosebud spoke about The New Era of the Neighborhood Restaurant & the Role of the Chef. He also provided the attendees with his infamous Wild Georgia Shrimp and Grits recipe.

Presented by: Georgia Power 

Tips for Success:
-Define Your Brand
-Bridging Farmers to the Community: Educating Your Staff & Guests
-Understanding & Engaging with Your Neighborhood
-Effectively Utilize Free Marketing: Social Media
-Be Proactive Dealing with Customers

Sponsored By: The Atlanta Journal-Constitution, Hamco Atlanta, Heartland Payment Systems, The Rebate Group, LLC, U.S. Foodservice


Testimonials:
On behalf of myself, Katherine and the entire Rosebud staff for all the efforts that were put forth for yesterday’s GRA event.  I thought everything went extremely well and obviously I enjoy talking…especially about the restaurant business.  We were absolutely delighted to host yesterday’s event and we are very “grateful” for the relationship that we are developing with the GRA.  We look forward to continuing our partnership and participation with this extraordinary group.

-Ron Eyester, Rosebud

On February 16, 2010, Brian Lyman, Owner of Jim ‘N Nick’s Bar-B-Q provided insight on Spinning Plates – Being Up in a Down Market and his recipe for Jim ‘N Nick’s Wood Fire Grilled Quesadillas.

Presented By: Georgia Power

Tips for Success:

-Be L-O-C-A-L…..Be Involved “IN” your Community
-The 7 P’s or “Always measure twice – saw only once!”
-Magic 5 Formula: Happy managers + Happy employees + Happy Guests = Growing Sales 1st, Profits 2nd
-Perform “random acts of kindness”, provide “Lagnaippes” ( A little something extra), and teach “moments of truth”
-Read & encourage great books like “7 Habits of Highly Effective People”, “Good to Great”, and “The One Minute Manager”….

Watch Video!

On the Menu with Brian Lyman, Jim 'N Nick's Bar-B-Q, Part 1 of 5
On the Menu with Brian Lyman, Jim 'N Nick's Bar-B-Q, Part 2 of 5
On the Menu with Brian Lyman, Jim 'N Nick's Bar-B-Q, Part 3 of 5
On the Menu with Brian Lyman, Jim 'N Nick's Bar-B-Q, Part 4 of 5
On the Menu with Brian Lyman, Jim 'N Nick's Bar-B-Q, Part 5 of 5


Sponsored By:  Atlanta Business Chronicle/ATCOMM Publishing, Blockbuster Linen Service, The Leavitt Insurance Group of Atlanta


Testimonials:

I just wanted to thank you again for a wonderful On the Menu meeting on Tuesday.  Even though Brian's Jim & Nick's BBQ restaurant is far different from FuegoMundo, a South American Wood-Fire Grill, I came away with a lot of wisdom and useful information that I can use to improve my restaurant, such as: Perceived "value" is the net sum of over 12 things to the consumer, not just price, Clever ways to grow off-site catering and the handout that includes all the important aspects of running a restaurant, all on one page, was very useful, I'll use it to share with my management team.
 
-Masha Hersh, Fuego Mundo

I look forward to attending many more On The Menu meetings. Your organization is very proactive in providing services to Georgia restaurants and this is one of the best.  I hope many members will take advantage of these meetings in the future.

-Wilson Vickers, The Leavitt Insurance Group of Atlanta

As a family business, we sometimes do not see the importance in systems.  We get comfortable with being good, and then do not take it to the next level.  This was a great reminder that we must pay attention to the systems if we want to go from good to great!

-Archna Becker, Bhojanic

I just wanted to take a minute and express my thanks to the GRA for putting together such a strong program at Jim & Nick's. With the economy presenting restaurants with ever increasing challenges, the
sharing of positive information not only educates but invigorates our members. Keep up the good work.

-Alan LeBlanc, Brewed to Serve Restaurant Group, Inc.

On October 20, 2009, Ryan Turner and Todd Mussman of Muss & Turners shared their thoughts on Transparency (The new 'local'): a timeless route to profitability, recession protection and peace of mind.  Ryan and Todd also provided their recipe for Beet Salad.

On June 23, 2009, Chef Alison Lueker of  Sun In My Belly Neighborhood Cafe shared insights about Catering in 2009: Boosting Revenue, Profits and Customer Satisfaction!. She provided tips for success and her Geisha Salad Recipe.

Tips for Success:
-Listen to your client
-Stay organized
-Know your time line with all event specifics
-Hire people who understand the emotional importance of seamless service
-Communicate, get feedback for future business
-Constantly look for new ways of doing things

On February 17, 2009, 4th & Swift Chef Jay Swift & management team shared their insights on Shoe Leather Marketing – Thriving in a Challenging Economy. Chef shared restaurant tips for success and provided their North Georgia Apple & Crispy Brussels Sprout Salad Recipe.

Tips for Success:
-Opening during a recession
-In-house, low budget marketing plan
-Small plates
-Menu writing
-Seeking a personal connection with the guests
-Giving a reason to return

Watch Video!