OVERLAND PARK, Kan. (PRWEB) – TopConsumerReviews.com recently gave their best-in-class 5-star rating to Amazing Clubs, a leader among retailers offering Salsa Clubs.
Salsa can be found at many occasions that involve food, from the most popular topping for tortilla chips to tacos and more. Although some prefer it red and spicy, and others like it green and mild, Salsa Clubs offer an entertaining way to sample many varieties of salsa from around the world. These subscription clubs allow customers to receive deliveries of an impressive range of flavors that might not be available at local stores, with the convenience of having it arrive at home or the office for three, six, or twelve months at a time. And, of course, Salsa Clubs are an easy way to give a gift that keeps on giving for that person who seems to have everything already, adding a little spice and novelty to their lives each month.
“Amazing Clubs is frequently at the top of our list when looking at gift clubs, and their Salsa Club is our favorite on the market,” explained Brian Dolezal of TopConsumerReviews.com, LLC. “Every monthly shipment – whether sent for three, 6, or 12 months – delivers two full-size bottles of gourmet salsas that are made in small batches by artisans around the world. We particularly enjoy the monthly newsletter that tells all about each product: where it comes from, what’s inside, and suggestions for delicious uses. Amazing Clubs has more than a half-million happy customers since 2003, and we’re pleased to name them as our first choice among Salsa Clubs. Amazing Clubs earns our highest rating in 2017.”
To find out more about Amazing Clubs and other providers of Salsa Clubs, including reviews and comparison rankings, please visit the Salsa Clubs category of TopConsumerReviews.com at http://www.topconsumerreviews.com/salsa-clubs/.
About Amazing Clubs
Amazing Clubs was founded in 2003 with the purpose of providing the highest quality gourmet items available to their membership customers. In the years since, their subscription clubs have expanded to include more than three dozen categories, from coffee and tea to candles and dog treats. Based in Stamford, CT and with offices in two other states, Amazing Clubs has been featured in The Wall Street Journal and USA Today and its one million customers make them the largest Gourmet Gift of the Month Club retailer in the world. Amazing Clubs is a division of ICG America, Inc.
TopConsumerReviews.com, LLC is a leading provider of independent reviews and rankings of hundreds of consumer products and services. From Salsa Clubs to Dessert Clubs and Beer Clubs, TopConsumerReviews.com delivers in-depth product evaluations in order to make purchasing decisions easier.
I think this is the third time I visited the Western Foodservice & Hospitality Expo at the Los Angeles Convention Center and yet I always find several new items to taste, learn and see each time. If you work in the food industry, or own a bar, restaurant, catering business or winery you definitely should attend this multi-day event at least once.
I always take a slew of photos. If you don’t want to read my article take a gander at my slideshow here for the short version.
The favorites for me this year in both food and beverage include:
Kelvin Slush Company for several drinks including the Frose aka Frozen Rose made with wine and vodka, John Daly and Miami Mule; the “Resort Charger” that is a wine cooler/phone charger/beach table in one; St. Petersburg Vodka had a ever-so-slight sweet edge to it and “outscores Ketel One, Stoli, Grey Goose and Belvedere”; the Croqu Monsieur made with Ayoya Flatbread; Ginja 9 Cherry Liqueur can be purchased along with little dark chocolate cups; Lick’d natural ice cream bars; Pops Rumpopa Rum Cream Liqueur Almond flavor was yummy but they also make an original and banana; Torani syrup just came out with a lemonade flavor; Brooklyn Gin in its blue glass bottle was striking, as was its clean botanicals; Point Reyes cheeses; Don Chelada Michelada mix was perfectly spicy enough for a Michelada but would also lend itself well to a Bloody Mary or a spicy shrimp cocktail; Toguchi Japanese Whiskey from peated malt and grain aged in sherry and brandy casks; Kradjian olives and stuffed grape leaves; Breckenridge whisky; never skip watching the Honey Smoked Fish Co. “voted best smoked salmon” at least for the demo show they put on every year; Ohishi Japanese Whisky; Tailormade Foods cookies; Jozen Sake.
This year I attended two classes and share my notes from each below:
Driving Sales through Grass Roots Marketing, a Productive Team and Smart Operations.
I’ve heard Darren Denington from Service with Style speak before, may have even been the same topic. These are my takeaways this year:
- Start with employee morale, if they are unhappy they are looking elsewhere, giving away freebies and talking about you negatively. Owners/Managers: spend time with your team.
- Make sure your staff knows what items you make the most money from and push those.
- Marketing starts with your guest’s perspective. Secret shoppers are one way to find out. You will need to impress a guest at least three times – by focusing on service. The “how can I help you” type of serve that In-N-Out and Chick-Fil-A are known for.
- A whopping 85% of diners do the “one and done” with a restaurant due to staff with an “attitude of indifference.”
- Staff need to allow just a 15-second statement to make to a customer that is not about the restaurant. (I highly recommend that you allow the staff to find their own script for that. It will come across more sincere if your cosmetic-loving waitress compliments a diner on her makeup.)
- Once employee morale is high, then sell your promotions. Events, Happy Hour, whatever – if they are vested in the restaurants then their sales efforts will be effective and not forced.
- Be aware of something the diner liked and offer a deal on a return visit. If the desserts slayed them then offer a free dessert at their next visit, etc. This gives them a reason to come back.
- Partner with a non-profit on an event. Tests have shown that sales can go up afterwards.
- Design a bulletin board to hold breakable items, add in what the cost is for each so that staff is tangibly aware of how things can add up.
- Design different Happy Hours for each day it’s offered: Singles Nights, Legal/Biz Nights where they can invite potential clients.
- Meat + 3 sides lunch campaign where less meat is offered than the full entrée, and less expensive sides are pushed.
- Build your own marketing committee from your existing staff. This makes them listened to and engaged. Then plan one year in advance for all of the campaigns you want to do.
Lots to digest here so I’ll give you a week off and then you can return to read Part Two – all about what I learned from Bartender of the Year…Bar Rescue’s Rob Floyd.
Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com
Myrtle Beach, SC (PRWEB) – When Horry Georgetown Technical College opened its $15 million International Culinary Institute of Myrtle Beach (ICI) last fall, its leadership hoped to change the food business and how it operates along the Carolina coast with a world-class culinary education experience for students, locals and visitors.
Now in its second semester, the school is already on its way to reaching this lofty goal. The Grand Strand campus’ sophisticated facilities have attracted new talent at the faculty level, and its highly trained graduates are in great demand by food service establishments around the country.
In March, ICI welcomed Nathan Hashmonay, an American Culinary Federation Certified Executive Chef, to its team. Hashmonay, formerly on faculty at the Art Institutes of Tampa and Charlotte, will teach ICI’s restaurant capstone course, designed as a final review and opportunity for students to build confidence as a chef in a restaurant service setting.
Students will gain great value from Hashmonay’s extensive experience in Mediterranean and French cuisine, according to ICI Executive Director Joseph Bonaparte. Hashmonay was motivated by an opportunity to join the new wave of culinary education.
“Nathan embodies the philosophy we have cultivated at ICI and our commitment to cook in healthier ways using local, fresh ingredients,” said Bonaparte. “Our students will learn a great deal about today’s professional kitchen under his tutelage.”
The national restaurant community has taken notice, too. After its first semester in the new facility, ICI placed 100 percent of its graduates in industry-related positions. ICI-trained students are working in the growing dining scene of Myrtle Beach, across the South, and with top chefs in New York City, including graduate Luke Dowdy, who is Executive Sous Chef for Thomas Keller’s Bouchon Bakery & Café.
“I work with one of the best chefs in the world, and that’s a direct result of my studies at ICI,” said Dowdy. “The school’s philosophy of teaching – including hands-on training in the classical techniques – prepared me for the rigor and pace of a world-renowned kitchen in one of the busiest cities in the world.”
Students can earn an associate degree in programs including Baking and Pastry Arts, Kitchen and Food Preparation Techniques, Culinary Arts Technology or Professional Cooking for about $10,000, much less than the national average. Currently, the school is preparing 135 students to work in top-tier kitchens, many of which are popping up in the Myrtle Beach area. The Grand Strand area alone houses 2,400 restaurants that employ 23,000 people. Restaurant and food service jobs make up 12 percent of the total South Carolina economy.
“Our hope is to train students who might go off and work all over the world, but will come back to Myrtle Beach in a few years to cultivate a locally based, high-quality, chef-driven food scene,” said Bonaparte.
Myrtle Beach Area Chamber of Commerce President Brad Dean agrees with Bonaparte and actively promotes ICI as one of many reasons to visit the Myrtle Beach area.
“The Culinary Institute adds to the tourist experience, and its students will keep the local dining scene vibrant and new,” said Dean. “The partnership among Horry Georgetown, the state of South Carolina and the Myrtle Beach area will continue to reap many benefits for area tourists, citizens and Horry students.”
The International Culinary Institute at Horry Georgetown Technical College opened a new $15 million building in Myrtle Beach last fall. About 140 students are enrolled in associate degree and certificate programs. Internships and scholarships are available for students who qualify.