tag:blogger.com,1999:blog-56622588188921618842024-02-07T10:15:32.189-08:00The Menu Covers BlogThe Menu Covers Blog is dedicated to restaurant owners and managers, and their success. What's new in industry trends? What are the evolving themes? ..and valuable suggestions for new products and services.Barbra S.http://www.blogger.com/profile/12807834612944795468noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-5662258818892161884.post-40046284824452799172009-08-12T11:09:00.001-07:002009-08-13T02:54:28.858-07:00Have we found the lowest-priced menu covers on the continent?<div><br /></div><div>Could these be the lowest-priced <a href="http://www.menucoverman.com/">menu covers</a> in North America?</div><div><br /></div><div>Certainly you get what you pay for. And certainly in the restaurant and hospitality business you want to look the part, and showcase your offering in classic and classy fashion. And thus there exists a great body of superior designs, styles and materials from a host of menu cover manufacturers.</div><div><br /></div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 74px; height: 100px;" src="http://cafe-menu-covers.com/double-panel.jpg" border="0" alt="" /><div>However, it is equally true that not everyone needs more than what is simple, clean and utilitarian. Compelled by preserving the bottom line, restauranteurs in both the United States and Canada have been holding on to their old menu covers a little longer, and when they do upgrade, they don't necessarily purchase the same quality or quantity that they might've back in the day. Though, this voice in the wilderness would like to proclaim that- all things being equal- the menu cover is a direct line to the soul of your patron, and if you can avoid dumbing the presentation down, don't.</div><div><br /></div><div>Having said that, finances will often dictate an outcome where sensibility and good taste might've in a more flush season. So let's cut to the chase. Suppose you wanted to spend the least amount you possibly could, and still get a high-quality commercial menu cover. It's doable, and the costs are ridiculously low, even for recession times.</div><div><br /></div><div>Most of the clear vinyl menu covers with leatherette edges are double-stitched for strength; some domestic manufacturers point to their single-stitched product, with very high tensile strength stitching, and say it's just as good. When it comes to lowest price, always shop around. However, you may wish to consider the Menucoverman's ultra-low-priced <a href="http://cafe-menu-covers.com/">Cafe Menu Covers</a>, which are without question among the lowest priced anywhere. And if it's a question of quick delivery, they keep them in stock and are able to ship anywhere in North America or to the Carribbean instantly.</div><div><br /></div><div>Dad used to say: Don't say cheap menu covers. Say inexpensive menu covers. But, gosh, if they are really cheap menu covers, tell it like it is: cheap menu covers.</div>Barbra S.http://www.blogger.com/profile/12807834612944795468noreply@blogger.com13tag:blogger.com,1999:blog-5662258818892161884.post-80046132731709195092009-06-30T09:03:00.000-07:002009-06-30T09:13:16.896-07:00Metro & Retro Menu Covers - Like Monorails & Surfing.. They're Back!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://menucoverman.com/images/All-Clear-Stitched-Menu-Covers.jpg"></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://menucoverman.com/images/All-Clear-Material-Spine-open-booklet.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 800px; height: 714px;" src="http://menucoverman.com/images/All-Clear-Material-Spine-open-booklet.jpg" border="0" alt="" /></a>Retro Menu Covers are an exciting leading wave of classic fun. They are a knockout. They work well in a variety of environments, but most especially where you want to have that 50's "feel good" zeitgeist. The edges are clear, but the spine is fabric. The stitching matches the fabric spine; silver corners with no ornamentation round out the look.<div><br /></div><div>Then there're the Metro covers.. they have a clear spine, and as such are less campy and more able to transition to modern, contemporary, and trendy dining rooms everywhere. They're surprisingly affordable, and don't require an imprint- nor can they take one if you wanted one. You just put in your fabulous inserts, and they'll speak volumes. We understand that only the <a href="http://www.menucoverman.com">Menucoverman</a> makes these at present. Give them a call.. they've got samples!</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://menucoverman.com/images/All-Clear-Stitched-Menu-Covers.jpg" border="0" alt="" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 303px; height: 424px; " /></span></div>Barbra S.http://www.blogger.com/profile/12807834612944795468noreply@blogger.com3tag:blogger.com,1999:blog-5662258818892161884.post-34572063312012134392009-05-05T10:58:00.000-07:002009-06-30T09:02:41.932-07:00Summer Menu Cover Styles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://menucoverman.com/images/bistro-wine-list-and-table-tent.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 534px; height: 1107px;" src="http://menucoverman.com/images/bistro-wine-list-and-table-tent.jpg" border="0" alt="" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://menucoverman.com/images/bistro-small.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 250px; height: 298px;" src="http://menucoverman.com/images/bistro-small.jpg" border="0" alt="" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://menucoverman.com/images/bistroinset.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 225px; height: 225px;" src="http://menucoverman.com/images/bistroinset.jpg" border="0" alt="" /></a><br /><span class="Apple-style-span" style=" ;font-family:Helvetica;font-size:14px;"><p><span class="Apple-style-span" style="font-size:180%;"><span class="Apple-style-span" style="font-size:18px;"><br /></span></span></p><p><span class="Apple-style-span" style=" color: rgb(0, 255, 0); font-size:18px;">Get ready for Summer!<span class="Apple-style-span" style="color: rgb(0, 0, 0); font-size:14px;"><span class="Apple-style-span" style=" ;font-size:medium;">Fabulous Bistro menu covers from </span><a href="http://www.blueberrybrands.com/camp.aspx?id=10&c=546&u=http://www.menucoverman.com/bistro-menu-covers.html"><span class="Apple-style-span" style="font-size:medium;">The Menucoverman</span></a><span class="Apple-style-span" style="font-size:medium;"> will renew and refresh your summer style. </span></span></span></p><p><span style="color: rgb(51, 51, 51); "><span class="Apple-style-span" style="font-size:medium;">Contemporary, straightforward- yet with the casual classiness so much in demand- and smartly burnished with your logo on the linens of summer.. they'll be an inviting welcome to your patrons.<br /><br />Dust off the winter of our discontent- and startle the world with clean, fresh and new!</span></span></p><p><span style="color: rgb(51, 51, 51); "><span class="Apple-style-span" style="font-size:medium;">• Casebound, Hardback.</span></span></p><p><br /></p><p><span class="Apple-style-span" style="font-size:medium;"> </span></p><p><span style="color: rgb(51, 51, 51); "><span class="Apple-style-span" style="font-size:medium;">• Choose from patterned and textured materials. Here are a small sample, showing some of the linens. Many, many more finishes shown on the website.</span></span></p><p><span style="color: rgb(51, 51, 51); "><span class="Apple-style-span" style="font-size:medium;">• Matching interior and album-style corners.</span></span></p><p><span class="Apple-style-span" style="font-size:medium;">• Fast turn-around time.</span></p><p><span style="color: rgb(51, 51, 51); "><span class="Apple-style-span" style="font-size:medium;">• Always benefit from the lowest prices in the industry.. shipping factory direct to you!<br /><br />• Friendly & knowledgeable customer service.<br /><br />The Menucoverman • USA & Canada Phone Free • 888-777-4522</span></span></p><p><span class="Apple-style-span" style="font-size:medium;"> </span></p><p><span style=" ;font-size:x-large;"><br /></span></p></span>Barbra S.http://www.blogger.com/profile/12807834612944795468noreply@blogger.com1tag:blogger.com,1999:blog-5662258818892161884.post-13848018730223586702009-03-24T12:59:00.000-07:002009-03-24T13:16:53.651-07:00Get a handle on this menu and condiment holder. It's a hometown winner.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.menucoverman.com/images/condinment-holder-2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 640px; height: 480px;" src="http://www.menucoverman.com/images/condinment-holder-2.jpg" border="0" alt="" /></a><br /><br /><div>Built for family restaurants, BBQ houses and casual dining establishments wherever they may roam, here's something new under the sun. It's a neat idea, will work tirelessly for decades, and it's made in the USA.</div><div><br /></div><div><a href="http://www.menucoverman.com/menu-and-condiments-holder.html">The Restaurant Menu and Condiment Holder</a>- exclusively from the Menucoverman- is designed to please both patrons and management. It keeps everything neat and organized on every table, and makes refilling easy as well.</div><div><br /></div><div>An ultra-convenient top handle lets you carry the holders back to a central station for cleaning and refilling. The handle also allows an easy and temporary lift- making tables and spills cleanup infinitely simpler than old-fashioned handle-less units.</div><div><br /></div><div>Let your diners reach for their <a href="http://menucoverman.com">menu covers</a> the moment they arrive- and, at any time during the meal.</div>Barbra S.http://www.blogger.com/profile/12807834612944795468noreply@blogger.com1tag:blogger.com,1999:blog-5662258818892161884.post-12979776485156359322009-01-30T07:23:00.000-08:002009-01-30T08:20:09.905-08:00Restaurant traffic falling off? Fight back!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.trhfamily.com/GCImages/5specialtymargscropped.jpg"><br /></a><div>The Top Ten List of Generating Restaurant Traffic During A Severe Economic Downturn<br /></div><div><br /></div><div>You hear it from the talking heads and it makes you mad. "During an economic downturn, cut out the unnecessary expenses, like eating out." Don't they know they're talking about the livelihood's of millions of Americans and Canadians who depend on the restaurant and hospitality industry for their daily bread? Well, it makes me mad too.</div><div> </div><div>Fight back.. don't let "popular wisdom" bull doze you into submission.</div><div><br /></div><div>Here's a "top ten" list of assertive actions YOU can take to make sure your traffic stays high enough for not only breakeven, but solid profitability. Some of the items, in better times, you might consider tacky. But for now, please swallow your pride, and do the right thing for you, your employees and their families, and the future of the industry.</div><div><br /></div><div>1.<span class="Apple-tab-span" style="white-space:pre"> </span>Work your email lists. If you don't have one, establish one now. Add names, and send exciting and scintillating copy to your patrons.</div><div><br /></div><div>2.<span class="Apple-tab-span" style="white-space:pre"> </span>Offer 2-Fers. Buy one.. get one free. This is no time for just a free drink or a free glass of wine.. offer an absolutely free entree with the purchase of another of equal value. Perhaps you confine it to your two slowest evenings.</div><div><br /></div><div>3.<span class="Apple-tab-span" style="white-space:pre"> </span>Put coupons in your local publications: newspapers, coupon-clippers and money-savers. Make sure the coupons offer real value.</div><div><br /></div><div>4.<span class="Apple-tab-span" style="white-space:pre"> </span>Have your waitstaff give out coupons at the end of a meal, with a compelling offer for their next visit within 30 days: 1/2 price on any entree!!</div><div> </div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 532px;" src="http://img.groundspeak.com/waymarking/display/da70e26f-2f99-411a-8271-a703cad7cab0.jpg" border="0" alt="" /><div>5.<span class="Apple-tab-span" style="white-space:pre"> </span>Put a sandwich sign on the street. Make sure that the passersby know you are running a variety of specials, and invite them in. In some locales, hundreds and even thousands of potential patrons pass by your restaurant. Tell them there's a genuine bargain inside.</div><div><br /></div><div>6.<span class="Apple-tab-span" style="white-space:pre"> </span>Ask all of your employees to invite their friends and families. Give them a little flyer to hand out. That can often be a considerable network of folks, and they will be motivated both by the show of solidarity for the people they know and love and the continuity of their livelihoods, as well as by the 1/2 price entree offer.</div><div><br /></div><div>7.<span class="Apple-tab-span" style="white-space:pre"> </span>Open up on the night you are closed. Shift the load among managers and employees, and announce that as a temporary measure, Mondays will now be an open night, and there will be 5 specials for under $10.00. It's a temporary measure, but remember: The overhead marches on. You pay rent, insurance and depreciation on everything in that quiet, dark closed up restaurant on Monday night. Sure, everyone needs a day off.. but right now the issue is survival, so open up, light it up and let the world know.</div><div><br /></div><div>8.<span class="Apple-tab-span" style="white-space:pre"> </span>Get some PR, just like the big boys do. Call the local newspaper, and ask them if they'll run a little piece on the entertainment you are showcasing on Wednesday nights. It's a double hit.. the entertainment brings in folks, and a newspaper article that talks about the classical guitarist- and the Wednesday night low price specials- will fill your restaurant to the brim.</div><div><br /></div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 309px; height: 415px;" src="http://www.menucoverman.com/images/patina-copper-menu-covers.jpg" border="0" alt="" /><div>9.<span class="Apple-tab-span" style="white-space:pre"> </span>Perk up the atmosphere. Nobody wants doom and gloom. Everyone wants a place where everyone knows your name, or at least acts as if they do. Put out flowers, clean up the corners, ask your staff to smile and be upbeat, solicitous and welcoming, personally make certain that your entrance at night is well-lit and there isn't a single bulb out, and put on a show yourself. I know you always do, but let's do it even better. This is the menu covers blog, so you know we're going to recommend fresh, new and exciting <a href="http://menucoverman.com/">menu covers</a> to excite your patrons.</div><div><br /></div><div>10.<span class="Apple-tab-span" style="white-space:pre"> </span>Finally, sit down and create your own top ten list. This is like where the Genie gives you 3 wishes, and your third wish is for 10 more wishes.. You know what's worked in the past, and you've been reading about what will work now in this horrible economic debacle. The important thing is to act, and act boldly. </div><div><br /></div><div>Whatever you do, keep experimenting, and do many things. I promise you that traffic will be maintained and you survive and thrive if you <span class="Apple-style-span" style="font-weight: bold;">DO</span>.</div>Barbra S.http://www.blogger.com/profile/12807834612944795468noreply@blogger.com1tag:blogger.com,1999:blog-5662258818892161884.post-32221540500915106372009-01-09T08:45:00.000-08:002009-01-09T09:11:01.869-08:00Communicate to your patrons more effectively.. with table tents.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRCZ1J0Ia4p5awiHEjV9IxzDz150zKCLxnp0Kws0xwbUNDE8bRGJw5_4KY9KdB5-LV-LCU86K5km6K3jEeZqfwCNoSU3BiPoZNRCMcIZB4TOhyRuK5hnlqGczTFeKE7fZB1DmSOEqB0qY/s1600-h/bistro-table-tent-small.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 262px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRCZ1J0Ia4p5awiHEjV9IxzDz150zKCLxnp0Kws0xwbUNDE8bRGJw5_4KY9KdB5-LV-LCU86K5km6K3jEeZqfwCNoSU3BiPoZNRCMcIZB4TOhyRuK5hnlqGczTFeKE7fZB1DmSOEqB0qY/s400/bistro-table-tent-small.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5289339779432081714" /><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><br /></span></a><div><div style="text-align: left;">My dad liked to say: "Your best patron is your current patron."</div><div><br /></div><div>Sure, new customers and warm bodies coming through the door are always welcome and always part of the mix. But in the restaurant business as in most businesses, repeat customers are your bread and butter. <div><br /></div><div>There's another take on your current patron: when they're in your dining room, they surely want to know what's new. They love what you make and bake, and they're willing to try the next thing.</div><div><br /></div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 470px; height: 299px;" src="http://www.theage.com.au/ffximage/2006/04/16/tram_1704_wideweb__470x299,0.jpg" border="0" alt="" /><div>There's that moment when everyone's paying rapt attention to your specials as the waiter reels them off. But you know what's better?? If when he/she finishes the crisp and well-rehearsed dissertation, & says: "..and, if you missed any of that, just take a look at the table tent next to the candle, where you'll find a synopsis."</div><div><br /></div><div>The highest and best use of a table tent in an upscale restaurant is for specials. But showcasing bar items, and dessert options comes in a close second. Table tents were once viewed as tacky- yet more and more restauranteurs now see them as appropriate, and providing genuine service and information to their guests. There is little doubt that <a href="http://table-tents.com/">table tents</a>, as well as <a href="http://table-stands.com/">table stands</a> a close but decidedly more pedestrian cousin, will increase your ticket and bar tab. They are a miniscule investment for a profound and ongoing benefit.<br /></div></div></div>Barbra S.http://www.blogger.com/profile/12807834612944795468noreply@blogger.com2tag:blogger.com,1999:blog-5662258818892161884.post-57324811181523931992008-12-20T10:14:00.000-08:002008-12-20T11:38:49.080-08:00Theme Nights, Live Entertainment.. Flamenco, anyone?<div><br /></div><div>Recently I had the joyous and unexpected opportunity to dine at a swank Virginia restaurant, surrounded by a packed house.</div><div> </div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG7dBHKBKFkHtVNYQQwHoCSsx3PEA_iMSiMhyvUIdNjjSdDbrE6lA9xWYTZFmwFKHPKo1hPgz5qjTG95zeKIWv3VhGeX1BH6jRI9RX8srwsmyZ0DkEfQaai-xpkWpA23cTmp3Z6tmxh4w/s400/flamenco.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5281948385883377650" /><div>There was a raised wooden platform smack dab in the middle of the dining room; I assumed it was construction in progress, and really didn't let it rise to the level of discursive thought. <div><br /></div><div>Lo and behold, as I worked on my ginger-crusted sole, the lights came up on the 'construction,' and there emerged three players: one man with a well-worn acoustic guitar, and two women in colorful Flamenco garb. The stamping of rhythmic feet, the </div><div>provocative guitar strings, the flicking hand-fans and ecstatic shouts, all conspired to lift the atmosphere to electric excitement. Oh! That's why the place was packed!!<div><br /></div><div>Consideration of adding entertainment and 'themes' - or both! -to bring a good restaurant to a higher level of notoriety is something YOU can do on your home turf, no matter how great or humble your establishment may be. </div><div><br /></div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 278px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQIuFwJxvHqcjG7DxuAG3y4JH1CzRJxhr0oVOHLsEC45M-xIpuGmu-tNJdNQ7TntkSMpzZw3IvWPkKxfWOILUVECUDR9nRFfjNJl1cgCq8VXniMg2tTwTuqhhl5X6OtG5X9pDMR-nTy4k/s400/soup-tureen.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5281949522558668530" /><div>The recession stings, and people are looking for 2-fers, ways to get out of the house, ways to leave their troubles behind for a few hours. What better way can you think of than combining your great cuisine with bright entertainment or a fetching theme?</div><div><br /></div><div>There are plenty of entertainers these days who are happy to get the exposure, and who will not insist on onerous fees to perform. Local people are the best, for as we know, the community is what will get us through. Themes? It can be anything that adds life, color or excitement. We've heard of soup night.. put out 4 tureens buffet style, and let your patrons sample them all, no limit. </div><div><br /></div><div>What about networking night?? No kidding. A special night each month, and a special menu for the local business crowd to schmooz, hob-nob and share their business cards. And let's not forget travel night, where your guests are regaled with film, photo and story from other guests and your local travel agents. The list of themes are endless, subject only to the limits of your imagination.</div><div><br /></div><div>Start small, test the waters, play it all out on a Tuesday or Thursday. Pick your least trafficked day and go for something a bit different. Try out various ideas, and let it morph and evolve naturally. It may not work for you, that's a possibility we concede in advance. But on the other hand, what would it be like if a backwater of an evening became your top-producing night? Those crowds will tell others, and for you, the economic gloom times could become economic boom times. It's possible.. others are doing it all over the United States and Canada.</div><div><br /></div><div>Your restaurant IS the local gathering spot. Let's add some value-added and scintillating fare to our already wonderful menu, let's get the word out through the local paper, circulars, signs in the window and an email blast, and give people another reason to pack your house. </div><div><br /></div></div></div>Barbra S.http://www.blogger.com/profile/12807834612944795468noreply@blogger.com1tag:blogger.com,1999:blog-5662258818892161884.post-34948545638910701572008-12-14T09:03:00.000-08:002008-12-14T11:27:24.322-08:00Hollywood buzz all over new Clear Spiral Menu Covers<div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos.igougo.com/images/p181652-Santa_Monica-Bistro_de_lHermitage.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 474px; height: 366px;" src="http://photos.igougo.com/images/p181652-Santa_Monica-Bistro_de_lHermitage.jpg" border="0" alt="" /></a><br /><br /><br /><br /><div>Continuing to defy trends, the <a href="http://www.menucoverman.com/clear-spiral-menu-covers.html">clear spiral menu cover</a> is making records as the menu cover of choice these days. </div><div><br /></div><div>Yes, casebound product in exotic and luxurious finishes is still in high demand, and will probably always be so. But- especially in trendsetting <a href="http://events.nytimes.com/2005/02/20/dining/20ctdine.html">bistros</a> in the glitz capitals of America- these <span class="Apple-style-span" style="font-weight: bold;">crystal clear covers</span> are emerging in force.</div><div><br /></div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 652px; height: 335px;" src="http://www.menucoverman.com/images/all-clear-spiral.jpg" border="0" alt="" />The appeal stems from an old-fashioned idea: keep the attention on the menu, make the eclectic fare transparent- literally and figuratively. When you have clients who may be close to the 'jaded' column, it's best to wow them with elegant simplicity, and keep it an open book. <div><br /></div><div>Apparently, surprisingly and somewhat counter-intuitively, the clear spiral menu cover is filling that hungry void as we speak; they are being recognized as the vanguard of the contemporary eatery's menu presentation.</div><div><br /></div><div>Practically speaking, the covers are easy to keep clean, simple to change the menu within, and extremely affordable to augment and replace. The center spiral spine can be clear- which is certainly a big choice- or in a variety of colors. Spiralled <a href="http://www.menucoverman.com/">menu covers</a> lay flat. </div><div><br /></div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 275px; height: 386px;" src="http://www.menucoverman.com/images/spiral.jpg" border="0" alt="" /><div>They are practical in another way: you can order them with as many pages as you need, and the vendor will spiral them for you. </div><div><br /></div><div>Clear spiral menu covers are now available from a variety of well-known menu covers vendors. A decent offering can be found at top-rated Menucoverman.com. </div><div><br /></div><div>Upgrade your look today, with the covers that are sweeping the excitement venues from Hollywood to the Riviera, and join the club.</div>Barbra S.http://www.blogger.com/profile/12807834612944795468noreply@blogger.com1tag:blogger.com,1999:blog-5662258818892161884.post-80557180451190040872008-12-08T13:23:00.000-08:002008-12-08T14:18:38.401-08:00Microfiber Cleaning Cloths make deep-cleaning a greasy kitchen a snap.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicNJFF6oUNiDXj5GyrdYr23RFwEY8aHXOtSfrSUGtl1hTWAcZDmPCHJZN5ks1L7IJlWZo7XegPUwwXeMDDIP5ZuUdFzvFV96eZCxswbMa5va5slIqFHMz9HVd0LX1yPLy7LHqoq0ZoWPQ/s1600-h/microfiber-cloths.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 379px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicNJFF6oUNiDXj5GyrdYr23RFwEY8aHXOtSfrSUGtl1hTWAcZDmPCHJZN5ks1L7IJlWZo7XegPUwwXeMDDIP5ZuUdFzvFV96eZCxswbMa5va5slIqFHMz9HVd0LX1yPLy7LHqoq0ZoWPQ/s400/microfiber-cloths.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5277536037873434146" /></a><br /><div><br /></div><div><br /></div><div><br /></div><div><div>Every restauranteur knows the feeling. You turn on the bright lights, bring out the buckets, and set the crew to work, and you pitch in yourself. Three hours later, you give it a grade: B+. It's good, you won't get into loggerheads with the Health Dept., but you know you wish you could just get it one notch up.<br /></div><div><div><br /></div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 280px; height: 324px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIRy1tFZmyCS8mvtaNRtSGRetDDn47Qqdy8xWTdT4rrvGY9r_DHW1QUEY3DshEfSkoYDgNDLl41FE5TPrLNWM3POsgb33-p3vkZfTtGWCc1Og8LF2KATIki8rpZllVCzkF8a140geRNl0/s400/clean_kitchen.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5277536900013796306" /><div><a href="http://www.menucoverman.com/microfiber-cloths.html">Microfiber cleaning cloths</a> are one of those unsung miracles of the lab that made it into common usage in the work-a-day world, and has become a must have for those in the know. Surprisingly, not too many know of the capabilities and benefits of this amazing fabric.</div><div><br /></div><div>Microfiber cloth is just that- it's a dense weave of fibers that are hard to see with the naked eye. The miracle is that this structure will clean- even without water or cleaning agent. With water and cleaning agent, it cleans like nothing else. It holds much more liquid than comparable-weight rags and cloths. Additionally, it can be used scores of times and still get the job done.</div><div><br /></div><div>Here's one of those products that costs a little more than a song, but will clean a commercial kitchen from top to bottom without excuses. It will work anywhere there's a dirt, grease or grime condition in your restaurant, and your staff will thank you. </div><div><br /></div><div>Finally, it's an environmentally and economically sound alternative to paper towels and the over-use of cleaning agents. Win, win, win. </div></div></div>Barbra S.http://www.blogger.com/profile/12807834612944795468noreply@blogger.com1tag:blogger.com,1999:blog-5662258818892161884.post-62929105272734806582008-11-24T08:29:00.000-08:002009-01-16T09:27:13.002-08:00Chilly spots in your restaurant dining room? ECO-heaters make them disappear.<div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkK42L2VmNMcNH5dPT4bg1n-JBDvanlwGlpWnUgBs3bsXf10CwkpY56YAZZcj0Y9xVva5RnCcqutTFE0os1-89zcR_EGCGHlRUSwIvvhdEnPsRExZi6XjqUmIkga8GIkhJEzpNuBRKgLw/s1600-h/restaurant-in-winter.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkK42L2VmNMcNH5dPT4bg1n-JBDvanlwGlpWnUgBs3bsXf10CwkpY56YAZZcj0Y9xVva5RnCcqutTFE0os1-89zcR_EGCGHlRUSwIvvhdEnPsRExZi6XjqUmIkga8GIkhJEzpNuBRKgLw/s400/restaurant-in-winter.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5272265905593326930" /></a><br /><br /><br /><br />Here's a terrific new product that will keep your patrons toasty this winter season. It's the ECO-heater, and it is the perfect addition to your creature-comfort list.<div><br /></div><div>The <a href="http://www.eco-heaters.net/">ECO-heater</a> heats an entire room on the cost of four 100-watt light bulbs. If it's a bigger room, you can easily add another. ECO-heaters use convection technology.</div><div> </div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 107px; height: 125px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRzYl8Q-bsOvcGnkbazgcz7flETy4Cm19Mq4-JqmLGRQIAbqkKD5fnRPnW-pFX_AAHqaV2Vsa8dS2sKG2fbBqHLa0i0Qv6aTHISyJbOzceKgS5T071zasSfBi_TjEFqHO_mxtg_zt7Lyo/s400/light-bulb.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5272265073339950226" /><div>They are thin-designed, and snuggle up to the wall of your restaurant's dining room. They can be painted to match your decor, as long as you use a latex-based paint. Because there's a small gap between the heater and the wall, an upwards draft is created that insures a cycle of <div>efficient heating: cool air is sucked up through the gap, and warmed air rises and spreads and sinks throughout the room. 90% of the heat comes from the back of the panel, while about 10% radiates from the front.</div><div><br /></div><div>ECO-heaters can be plugged in, or they can be hard-wired by your electrician, so no unsightly wires will show. </div><div><br /></div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 317px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM81ytK9jbFSz0Bz04FtHsbU_luF1A5ip7jihwXVzSRcm8XrU3z73bKuM2uwaiWfkM6Rt26jXov8N6suWx4cfWn-PFP7Lh7k0lV_7F6drD8TPtYjwlUfQjP0xZZ7iQ37PluOrlLqtxzgo/s400/eco-heater.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5272264876571682242" /><img style="text-align: right;float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 208px; height: 254px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZe85eE8meQMHGX7rN4WP2OMAQlJz5l2hxWubhbVi8OfC6E6SQyLAkyVpYbxI01xCNb4ENgvGFJT7SRZBFA6211-v0WMJiautxyQpjQDsn8XxMOq-J2KI5pLUHWV9HnNlU2D6bUDBiFM/s400/convectiondiagram.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5272265261774288482" /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Not only will the ECO-heat augment your current heating system, it will in fact allow you to even turn it down.. saving you a good deal of money over the course of a season in the process. Or, you may just wish to turn your ECO-heaters on during peak cold spells to remove all trace of a chill from your dining room, and insure that your patrons are cozy and happy.</div><div><br /></div><div>You can find the ECO-heater by typing in ECO-heater at Google, Yahoo or MSN. They are currently going for US $119.95, and if you are looking for more than six, you can ask for a lower price from your selected vendor. It never hurts to try.</div><div><br /></div></div>Barbra S.http://www.blogger.com/profile/12807834612944795468noreply@blogger.com1tag:blogger.com,1999:blog-5662258818892161884.post-54215226044096884522008-11-14T19:07:00.000-08:002008-11-20T01:05:05.097-08:00Emailing Will Keep Your Restaurant Full<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7dz8IHpDZd8ybnng3JMr5lsTtOLxouJhWkLQGozCLzS0TZhgiN1UvgNZt-7nHWmpxNtVo9C3nrfvzp6MkiwHaBcTbHEAaI5c5cGzGnlC20NIsIAkh8X-EbTN1oK6bVtrTXNXCB-2jeLc/s1600-h/emailing.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 108px; height: 120px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7dz8IHpDZd8ybnng3JMr5lsTtOLxouJhWkLQGozCLzS0TZhgiN1UvgNZt-7nHWmpxNtVo9C3nrfvzp6MkiwHaBcTbHEAaI5c5cGzGnlC20NIsIAkh8X-EbTN1oK6bVtrTXNXCB-2jeLc/s400/emailing.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5268721269751333602" /></a><br />In the good old days, your ambience was sufficient to bring in the crowds, they stayed for the good food and your gracious servers, and they knew where to return to without a reminder.<div><br /></div><div>The good old days don't have to be gone, if you take the time and lend some effort to smart steps to make sure their interest is undeterred by leaner times. There are a bunch of great ways to maintain and boost traffic, but perhaps none better than a well-managed email campaign.</div><div><br /></div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzy6G-sjN4Pe054FoYcADoY0lyEszPHDf2zmbKCpexsbTK_ivn2PtEtRGd-ZKibq6BERZABDbv_6vQ-AVa9OYOj5Moo2FPCR_dcDPJsYdpAbP91A2zx3ktOHqLcwvbFLBu8HEWaJ-j8e0/s400/squidrestaurant.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5268721440012527314" /><div>Email is a most welcome communication if it's a reminder of time well spent. Not all email is spam or considered intrusive. If you take care about how you go about it, the perception will be positive, and the results can be substantial.</div><div><br /></div><div>It's highly unusual for restaurants to maintain email lists of their clientele. It's too much like merchandising, too much like hawking. Your patrons would never respond to a pitch in an email.. or would they?</div><div><br /></div><div>An email is more than a reminder.. it's an invitation, and that's the way all your communiques ought come across. "Old friend, Tupper's is having a party this Friday night, and our chef is preparing a Scottish Lamb Roast that's never been seen on this side of the Atlantic. We'd love for you to join us. Let us know that you are coming, and your first glass of wine is gratis."</div><div><br /></div><div>There's not a single reason on Earth that your email can't be gracious, short and sweet, classy and dignified.</div><div><br /></div><div>Ok, it's a thought.. but where do I get the names? Check through your online reservations, and you'll find hundreds upon hundreds of bona fide names- people who came and would come again but for an invitation to do so. Begin to gather emails from your diners. Ask for their email as they are finishing up dessert, and let them know the purpose. Yes, we absolutely intend to contact you by email a few times a year, but we promise it's just between you and me, and we promise it will always be about something good, new and delicious on our menu, or something special that will be happening. </div><div><br /></div><div>Half will decline, but half will say: Sure! Why not?? You can place a simple card on their <a href="http://www.menucoverman.com/restaurant-placemats.html">restaurant placemats</a> with a space for a name and an email. The card can also reiterate that you won't share their email address with anyone.. not for love nor money, and you mean it. (And you must keep your word!)</div><div><br /></div><div>Designate an internet savvy person on your staff to manage your list and your campaign, and use a hosted web service that makes list management and bulk emailing simple and very cost-effective. You can find them easily by Googling "email management."</div><div><br /></div><div>You may have your reservations about this strategy now, but as you will soon have new reservations by the score that plainly come from your diligence in emailing, your concerns will fly out the window and a convert you will be. Happy emailing!</div><div><br /></div><div> </div>Barbra S.http://www.blogger.com/profile/12807834612944795468noreply@blogger.com0tag:blogger.com,1999:blog-5662258818892161884.post-40910428268605612722008-10-11T12:34:00.000-07:002008-11-13T03:52:17.049-08:00Clear menu covers span the spectrum.<div style="text-align: right;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHNK1dIGDkoFm7xKeLFFGHxO18TTD6zmXCZmqOTkqrQEoyeIsJSCFZ6fuCzbvsMx_W9ivB-9xIRO_fIZk3M9DEw0bjHzJQJ02LR7mZHxYRJgL2MTAsAzkkbwoJD68PSW7_51tFZNDy0t8/s1600-h/all-clear-vinyl-small.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHNK1dIGDkoFm7xKeLFFGHxO18TTD6zmXCZmqOTkqrQEoyeIsJSCFZ6fuCzbvsMx_W9ivB-9xIRO_fIZk3M9DEw0bjHzJQJ02LR7mZHxYRJgL2MTAsAzkkbwoJD68PSW7_51tFZNDy0t8/s400/all-clear-vinyl-small.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5255987942216068818" /></a><br />Once upon a time, <a href="http://www.menucoverman.com/all-clear-vinyl-menu-covers.html">clear menu covers</a> were simply the low-cost alternative for the short-order diners that dotted the American gastronomic universe. They were plain and they were clean. They were all-American too, in that they represented the American character: utilitarian yet transparent. They didn't call attention to themselves, but let the obvious goodness of what was on the menu shine through and speak for itself. <div><br /><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx3zRuyRNXKPhctrnwe3ypUtphckDpw6vVJuxSR9KWnJR3HzRoNNA490BAB8aaZAxWtcyUodX4ddJnS1D3jCZzvbtD4wfqmq67_P4IbrXE6TxCk_3QhXLElaegU1bDMeUJ7o1PqAk9g0s/s400/classic-diner.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5255990715014850658" />Well, the <a href="http://www.dinercity.com/">diners of North America</a> still employ these workhorses of the menu cover landscape. The quality is better than it used to be, and the cost is hardly a consideration.<div><br /></div><div>But now- we hear from the menu covers' suppliers themselves- that clear <a href="http://www.menucoverman.com">menu covers</a> are all the rage in trendy bistros, high-brow burger and wine establishments, and 24-hour West Coast eateries. How come, when there are just so many great menu covers' styles for all budgets and culinary modes out there? The answer is "plain." The same honest American features our working-class diners valued in decades past are those in high demand by the new breed of restauranteur. <br /></div><div><br /></div><div>In addition to the all clear vinyl menu cover, deluxe sewn menu covers- which are clear except for their stitched-edge bindings, and the new clear menu covers on colorful spiral bound spindles are making their way into the rough red-brick walled and polished wood-plank floored restaurants in urban, exurban and tourist-town locales.</div><div><br /></div><div>Take a page from the past, and upgrade to clarity with out pretension. Plus, it's a real money-saver in these recessionary times.</div></div>Barbra S.http://www.blogger.com/profile/12807834612944795468noreply@blogger.com1tag:blogger.com,1999:blog-5662258818892161884.post-66809996352169181282008-09-21T06:54:00.001-07:002008-10-11T13:17:19.755-07:00Thought about adding organic entrées to your menu?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAslUYV8egtmKSN8g_SBsu2-T2rPudRv_f-Wy8iYcVbwZYHEBHQvg9B6dbkYTtKf85gMaMoDDHzeu9IYuLwM_rDmKrW1xLScU6Cx0XDuH73WAPDP9qjrZs8nMDumHUP7a2L4T5RmaXyyU/s1600-h/organic-meat.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAslUYV8egtmKSN8g_SBsu2-T2rPudRv_f-Wy8iYcVbwZYHEBHQvg9B6dbkYTtKf85gMaMoDDHzeu9IYuLwM_rDmKrW1xLScU6Cx0XDuH73WAPDP9qjrZs8nMDumHUP7a2L4T5RmaXyyU/s400/organic-meat.jpg" alt="" id="BLOGGER_PHOTO_ID_5248478187345577858" border="0" /></a><br /><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;">Those heart-healthy symbols next to menu items that were low in ugly fat, bad cholesterol and nasty triglycerides often became red flags to patrons.. not filling, not satisfying, not tasty, not worth it.</span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;">Yet, the flip-side was that those committed to their diet or their health regimen ordered them, and those that didn't at least appreciated the concern of the establishment's management.</span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><a href="http://www.organicconsumers.org/Organic/noras052202.cfm">Organic foods on the menu</a> are the new option appearing everywhere. Unlike the unspoken reservations of your patrons for heart-healthy fare, organic foods have significant appeal in many ways.</span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;">Organic is perceived to be inherently healthy- no growth hormones, no pesticides, no preservatives, no chemicals to ingest. Often relatively local growers are involved, and this augers well about concerns for supporting local economies, as well as reducing non-sustainable cultivation practices, transportation costs and greenhouse gas emissions.</span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;">Organic food is in high demand these days. Perhaps the main reason is that people have discovered a general truth: by and large, organic foods are simply tastier than their agri-factory produced siblings.</span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;">You don't have to convert everything on your menu to organic to wear the mantle of health-consciousness, sustainability and environmental stewardship. À la </span><span class="Apple-style-span" style="font-family:verdana;">the heart-healthy offerings, a handful of thoughtful entrées will advance the mission well. Organic beef, poultry and fish- as well as organic vegetarian plates submit to the same recipes with which you are familiar, but they will glow with the implicit confirmation that you care about your patrons, and you care about building a healthier- and greener- world.</span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;">Many restauranteurs also discover that their margins for prepared organic offerings are better than for anything else on their menu. The time and effort that you take in the acquisition of organic justifies this additional profit, so consider making it so this year with a clean and clear conscience in every direction.</span></div>Barbra S.http://www.blogger.com/profile/12807834612944795468noreply@blogger.com1tag:blogger.com,1999:blog-5662258818892161884.post-14650365091364285522008-09-20T06:37:00.001-07:002008-10-11T13:49:13.830-07:00Coupons can meaningfully increase your restaurant's traffic.<span style="text-decoration: underline;"><br /></span>Coupons for MY restaurant? It's unthinkable..<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcORLu5poMauWESNAmta43oKPII4C6NWs37IBgtLNk5zpsrIUdY0xtmXR-rkgp1UO3jUFwDHHe2f4KkhRtHjpPVcTajhj4ENBeX4vD5iin18_KOvzotWblFqSmr5HCCwkpSxiaT-u6D3c/s1600-h/coupon.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 166px; height: 84px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcORLu5poMauWESNAmta43oKPII4C6NWs37IBgtLNk5zpsrIUdY0xtmXR-rkgp1UO3jUFwDHHe2f4KkhRtHjpPVcTajhj4ENBeX4vD5iin18_KOvzotWblFqSmr5HCCwkpSxiaT-u6D3c/s400/coupon.jpg" alt="" id="BLOGGER_PHOTO_ID_5248099070936192850" border="0" /></a>Coupons work for dog food, toilet tissue, peanut butter and glass cleaner. But for better restaurants??<br /><br />Americans and Canadians are people who keep scissors handy- mostly for cutting coupons out of magazines, newspapers and coupon-centered publications. There's palpable excitement when you find a money-saving coupon for something you actually need.<br /><br />But a coupon for an upscale eatery? Won't that lower my cachet, tread on my rep? These are difficult times, and with the taxpayer bailouts of the financial industry at gargantuan and historic proportions, times may get tougher. You need tools to get out ahead of potential traffic fall-offs. Frankly- it's the economy my friend- and people want to save money, save money and save money. Coupons are inexpensive.. and they work. Discretionary income is down, squeezed by inflation, the cost of living, and the shift of total expenditure to the purchase of energy and groceries.<br /><br />Tips on good couponing: Make a meaningful offer- "One entree at full price, and the second at half price." Want to offer a free glass of wine? Make it specific, and increase the perceived value. "Free glass of Reserve Cabernet Merlot Franc 2004 Hawke's Bay- an impressive wine with bold flavor and robust character."<br /><br />Don't bother with putting an expiration date on your coupon in the hope that will get people to act more quickly. That may work with staples, but with your clientele, give them the freedom of choice and respectable discretion. You can distribute coupons in a variety of ways. One way is to let coupon-hunters find you! Check out the savings concept at <a href="http://www.restaurant.com/index.asp?prti=4252&raid=1150&s_kwcid=ContentNetwork|1838908487">Restaurant.com</a> and see if it would work for you.<div><br />The touch of class is in the fine print at the bottom of the coupon: "You don't have to actually bring in this coupon.. just mention it to your waiter, or let us know when you call for reservations."</div>Barbra S.http://www.blogger.com/profile/12807834612944795468noreply@blogger.com0tag:blogger.com,1999:blog-5662258818892161884.post-88523064447138151922008-09-19T11:32:00.000-07:002008-09-21T07:45:55.269-07:00The Staycation is here to stay.. and it is benefitting restaurant owners from New York to California!<div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><span class="Apple-style-span" style="font-family:verdana;">It's official.. </span><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjs6qzNJouZ6qLybHhyphenhyphenX-ak-alpdVoQ1Yhk0fNvGUBEY42gb6TBc6HRaZJ3xvIliLLykD-29zub3YHgeakvHEUNuJGt48PaNvJ80hotHCSKylOi9gkT9c6GHdVWzJIDhiZQo5RybD0VmY/s320/kidsatthebeach.jpg" alt="" id="BLOGGER_PHOTO_ID_5247815061525228242" border="0" /><div><span class="Apple-style-span" style="font-family:verdana;">We're taking fewer vacations and traveling less. The price of gas is high, and even wear and tear on the car is a consideration.</span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;">So what's a family or a couple to do for some R & R? </span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;">The Staycation is here just in time.</span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;">Of course, there's nothing new about Staycations. They've been around since the dawn of the 6 day workweek. A Staycation means a visit to the shore rather than a jet to Curacao, or even a train to Vermont rather than a cruise. Surprisingly, the wonder of less expensive vacationing is that they're often more satisfying, invigorating and relaxing than the more traditional.. uh.. fare.</span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;">Perhaps counter-intuitively, even with major brokerage houses falling in ruin, moderately priced and even four star restaurants are benefitting from the staycation paradigm shift. </span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;">"Well, we're not going to spend $4,000 on a week's vacation, so we might as well go to hell in a handbasket and spend $300 at the city's best restaurant."</span></div><div><span class="Apple-style-span" style="font-family:verdana;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;">Restaurant owners, at first jittery with talk of recession, and impending cataclysmic economic meltdowns, are beginning to see that their business is strong and vibrant. New patrons are showing up, and even the regulars are coming back regularly because everyone wants some familiarity in their routine. A place where everybody knows your name.</span></div>Barbra S.http://www.blogger.com/profile/12807834612944795468noreply@blogger.com0