Coffee, Tea and Thee
- Sidewalk cafÃ©s wish new rules were tabled. Fickenscher, Lisa // Crain's New York Business;5/16/2005, Vol. 21 Issue 20, p4
The article reports that after 18 years of serving diners al fresco at the corner of Spring and Sullivan streets, Mezzogiorno recently learned that its 24-inch tables are now too wide. A new city rule requiring all outdoor cafes to have a three-foot service aisle from which waiters serve...
- Class Project Yields Market Data. // Food Management;May2005, Vol. 40 Issue 5, p25
Details a class project conducted at the University of Kentucky in Lexington to examine underperforming coffee and deli units. Determination of customer perceptions of a student-run deli location in a classroom building; Use of statistical analysis and data to develop promotional ideas and...
- Taking a Toll. Aronovich, Hanna // Food & Drink;Sep/Oct2006, Vol. 5 Issue 5, p116
The article focuses on the business operation of NestlÃ© Toll House CafÃ© across the U.S. A description of the company's management style is presented, including its product selections and customer service. A brief history of the company is provided. The significance of franchising and...
- GIVING BARISTAS A BOOST. Surowski, Peter // Specialty Coffee Retailer;Feb2012, Vol. 19 Issue 2, p24
The article presents the views of several coffeehouse owners across the U.S. on the measures employed by them to improve their service. Tony Williams, owner of Hypnocoffee in West Virginia, mentions the high quality coffee generated using a hand-powered coffee press and Richard Clark, of the...
- World class customer service: Do you have what it takes? Schechter, Mitchell // Food Management;Dec97, Vol. 32 Issue 12, p32
No abstract available.
- Fresh Approaches. Malovany, Dan // Snack Food & Wholesale Bakery;Jul2004, Vol. 93 Issue 7, p16
Focuses on the product innovation in the in-store bakery, deli and food service bakery channels in the U.S. Popularity of the casual dining segment of the food service industry; Provision of healthful offerings and higher-quality food items; Improvement of customer services.
- Give Your Customers What They Want. Sanson, Michael // Restaurant Hospitality;Oct2000, Vol. 81 Issue 10, p18
Editorial. Discusses the importance of addressing the consumer demand of the food service industry for a competitive business based on two ideas in the United States. Sale of lunch or dinner menu during breakfast at Burger King units in Charlotte, North Carolina; Growth of a market among...
- Going back to the future in order to go forward to the past. Grimes, Rob // Nation's Restaurant News;05/17/99, Vol. 33 Issue 20, p84
Comments on the impact of technology on restaurant operators and foodservice customers. Major purchasing decision drivers for consumers; Upstart foodservice concerns' development of electronic commerce systems; Relevance of good old-fashioned service.
- FoodCapsule: What your customer expects. // FoodService Director;10/15/97, Vol. 10 Issue 10, p5
Presents statistical information on what a customer expects in an entire meal from food services.