One of the core services Chalkboarder offers clients is hospitality consulting. We love startups, enjoy operational consults and try to stay away from consulting hospitality businesses that are shutting down (those aren’t fun).
I’m very excited to announce the latest addition to our Consultant Roster here at Chalkboarder. Please take a moment to meet award winning bartender extroardinaire and beverage encyclopedia Jabriel Donohue.
Jabriel Donohue - pleasing guests at Acadia Bistro (PDX)
Jabriel Donohue Bio
Jabriel is a Portland, Oregon based Bar Manager with experience mixing drinks and designing profitable, quality-focused beverage programs up and down the West Coast. His business development philosophy centers on a trinity of ongoing employee training, product quality, and employee retention. His mantra, which you may hear him muttering to himself from behind a glass of pastis is, “The worth of an establishment is measured by its patrons.” With several nationally published and award winning drink recipes under his belt, Jabriel is excited to focus his attention on helping business owners create exciting, unique and profitable beverage programs that will drive sales and bring patrons back again and again.
Jabriel is thrilled to join the Chalkboarder team and looks forward to assisting our clients in developing long lasting business strategies and beverage programs.
Join Paul Barron (@paulbarron), Publisher of Fast Casual Magazine and the USA’s leading influence on social media and the restaurant industry, and Jeffrey J Kingman, CEO of Chalkboarder, on August 11th as we “crawl” restaurants in Portland OR that are effectively using the social web to build community.
In addition, he will be live-streaming the Social Media Club PDX event that night. Details to follow on the live-streaming.
All restaurant, hotel, hospitality, public relations, marketing and social media professionals interested in the application of social web tools, theory and technology for the food and hospitality industries are welcome to join us for this crawl the afternoon of Aug 11th. We’ll announce an itinerary on August 4 via social media.
Please contact Jeffrey J Kingman at (503) 481-2479 or firstname.lastname@example.org for additional details.
By Jeffrey J Kingman, CEO Chalkboarder, written for and published by Inside F&B Magazine.
Most Chefs and Restaurateurs are strong competitors. Our restaurant communities may be full of camaraderie and industry friendships but, like street pickup basketball games on the corner, we’re highly competitive. We wouldn’t put in 60 to 100 hour weeks if we weren’t.
Every strong competitor has highly developed situational awareness and observation skills. Along our careers in hospitality, our coaches, the industry trainers and mentors, honed these competitive skills in us repeatedly. Today, in the new era of Web 4.0, the competitive advantages of using social media include discovering what others are saying right now about your competition and your operation, staying on top of your competition’s latest news, and ruthless as it sounds, reaching out to your competitor’s dissatisfied guests to invite them to your place.
As much as we work hard to train staff, execute creative and effective team leadership and positively surmount daily organizational challenges, we also have to have our eyes and….
Change Agent has often been my moniker and I welcome it with open arms. As a Publisher and new media maven I have spent the past 16 years developing online media to build brands and amass audience. I believe that change is the one thing that is always constant. I feel fortunate as a founder of many blogs, podcasts, viral video and social media platforms. Each of these experiences has helped me to be on the cutting edge of every new media push since the first web page by Tim Berners Lee in 1992.
As an expert in understanding the evolution of digital media over the past 15 years, I can say I am one of the elite in Social Media in all sectors of business and continue to grow and understand this massive shift in communication.
As a trend watcher I have had a chance to be part of the biggest shift in consumer restaurant interaction in the history of the restaurant business. In the mid 90’s I began tracking and defining the Fast Casual restaurant segment that has grown to more than a 40 billion dollar contributor to the half-a-trillion restaurant business.
As an early adopter, consumer science master, programmer, designer, social creator and best of all a student of the actual technology that drives the web and this entire new media craze, I understand what it takes to create a digital footprint and develop a social brand in today’s online world.
I am happy to talk to your brand; group or company on how new media can change the way you do business.
The little sister of the historic Crystal Ballroom, Lola’s Room is located on the second floor, directly below the Crystal. If you’re a fan of DJ’d dance events, raging local rock showcases or intimate seated performances, then take a moment and bookmark this page.
The navigation menu at left is your roadmap to Lola’s Room and the other offerings at the corner of 14th %26 Burnside. Check out what’s coming up on the Events Calendar, discover how to let us host your next party, or simply investigate our brewery, artwork and history.
A night at Lola’s Room should always include a stop by Ringlers Pub or Ringlers Annex, where there’s usually a vibe to fit your mood — great pub fare, inspiring beverages, engaging conversation, a good pool game, a rowdy party, or a groovy DJ in a dimmed and quiet setting.
August 11th from 5 to 9 pm. Cash beverage/pizza by the slice bar.
This past weekend Chalkboarder headed over to Meadowlands NJ to provide social media coverage of Coffee Fest’s first of three 2010 tradeshows. We were fortunate to meet some truly outstanding people within the specialty coffee and tea industry, from growers and suppliers, to roasters, coffee/tea shop owners and baristas. There seemed to be a fair number of folks attending who were planning to open a coffee/tea house.
Our mission at the Show was to journalize – to capture as much of the activity as we could to share with the friends of Coffee Fest and hopefully – that they would then share the high energy of Coffee Fest with their communities.
We’ve got some blogging to do – some retrospectives of the show. We were able to capture a large number of videos, create a Youtube Channel for Coffee Fest and engage a lot of the attendees and exhibitors through Twitter.
I’ve become really fascinated with how small independent businesses can take advantage of emergent social web tools. Much of my professional experience has been in the non-corporate world (except for Ritz Carlton, Hyatt, GTE Sprint, and some early career positions); independents generating less than $5 million in annual revenues.
The growth challenges posed to independents are, I believe, much more difficult than that for larger organizations. With larger organizations comes economies of scale. The independent organization manager has so many more hats to wear and not nearly the time or educational resources available.
How can these organizations take advantage of the new tools of the social web? The social web research firm Wetpaint/Altimeter found that organizations with total social media engagement were able to grow their businesses by 18%. It’s no secret that the social web offers organizations opportunities, but these players aren’t able to afford the market rate for social media strategists and community managers ($100/hour and $60/hour respectively).
**Please do not think you can conduct good social media by hiring a kid with a large Facebook account – that will FAIL miserably.
How does an independent restaurant, inn or coffee house effectively compete against the multi-units in social media? This question has been rattling around my brain for the past six months and I think there is a minimum of three answers:
Do It Yourself. Doing it yourself offers the operator complete control. It also means significant time in learning effective strategies, tools and methods. In addition, it means significant time involvement in maintaining your social media activities (production, distribution, monitoring, engagement).
Outsource To A Large Firm. Outsourcing to a large firm can be attractive because of the automation offered in distribution, monitoring and analysis. In addition, you don’t have to invest time and money in learning effective strategies, tools and methods. The disadvantage is that your organization will still have to do the content production and the engagement, requiring your time and attention.
Hire A Small Professional Creative Company. I posit that this is the best option for the independent small business. The creative company brings all the resources for production, distribution, monitoring and engagement – crafting and executing a sound and highly individualized strategy. Time requirement for the organization is minimal, requiring meeting in person or through technology for the creative professional to gather some raw content and give reports/feedback. It’s personal and accountable.
I’m going to forecast here that 2010 will be the year we’ll see an explosion of small creative social media providers catering to small business. Market rates will be reasonable, ball-parking in the $500 to $1000 per month range. With small business being the backbone of the American economy, I believe these social media providers will become the norm.
Since our table was quite long we could not converse with everyone at once. I made a visit to the other end of the table after dinner but before dessert to thank people for coming. One guest had ordered salmon and it was too under-done for her liking. She sent it back to the kitchen requesting it be cooked longer. The chef sent it back, saying that is how salmon should be cooked, refusing to cook it further. Needless to say, the guest did not eat her salmon. To me, that was over the top rude. I can just about guarantee she will not be back, and I’m not sure I will come back based on that arrogance.
Yo, Chef – WTHeck?.
We still have in this industry pretentious and jerk chefs (that jerk descriptor is directed at all the chefs I was the replacement for and had to rebuild relations with the BOH and FOH staff).
If you aren’t completely focused on giving the guest what they want – you need to get into some other field.