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Archive for April, 2012

Taste of Marietta

Sunday, April 29th, 2012

April 29, 2012, Historic Marietta Square, Marietta, GA. For more information, visit Taste of Marietta


Annual Vidalia Onion Festival

Thursday, April 26th, 2012

April 26-29, 2012, Vidalia, GA. For more information, visit Vidalia Onion Festival


GRA Catering Boot Camp – Session Two

Monday, April 23rd, 2012

April 23, 2012 at Affairs to Remember, Atlanta. For more information, visit Georgia Restaurant Association.


Why Give a S*!$?

Monday, April 23rd, 2012

By Ryan Turner

How many donation requests do you receive each year? For us, it is deep into the hundreds between our two restaurants. Why do you give? Is it because you want to give back, to get someone to stop annoying you, help out a good customer, good PR or for guilt mitigation?

Frankly, it can be and has been all of the above for us. Having been very active on the non-profit fund-raising side of the world before opening Muss & Turner’s, I am fascinated by the connection between the .org community, discretionary income and restaurants. There is no lack of good causes in our community, and it is amazing how many fund-raising efforts are hinged upon or tied to food and beverage elements.

We are approached by every possible organization you can imagine and receive hundreds of requests for donations, event participation and sponsorships. At one point a few years ago, these requests became a real threat to my time and level of engagement in this business and left me with a feeling of serious annoyance versus realizing the desire to give back with pure intentions.
I wish someone would do a study to measure how many billions of dollars the restaurant directly and indirectly raises for the non-profit sector each year. Think about that for a minute. It has to be astronomical, and the food and beverage industry should be very proud.

The reasons restaurants are approached vary. First, we are open to the public and very approachable. Not many folks are willing to cold call a random local business or hit up their entire social network beyond a pitch on Facebook.

Someone sending an e-mail to a local restaurant they have a relationship with is relatively easy, especially if that someone feels they can leverage their patronage as a reason to give to their cause. There is typically no ill will intended, but that sense of entitlement is tricky to handle. Whatever cause they are connected to is important to them, and they have no idea how many requests we receive each year, nor should they. Saying no is often saying no to them personally. Careful.

Second, people also just love food, wine and chefs. Nonprofits figured out long ago that folks with discretionary money would rather give in exchange for something, albeit a discount on a trip, a gift card or an experience that can’t be bought on the open market very easily, like an in-home chef dinner for eight.

We participate in a lot of events each year, and it is concerning in this economy to hear how frustrated my peers have become with the now higher level of expectation and demand to give more to fund-raising efforts.

Restaurateurs should give back to their community, as it is the right thing to do. The challenge is how to manage so many requests along with everything else, participate with better ROI and say no without offending our loyal guests.

How We Give Back
We created a system a couple of years ago that we rarely veer off, and this past year we decided to become more focused with our efforts, time and money and selected one organization with which to partner: the Atlanta Community Food Bank (ACFB). Beyond being an amazing organization run by very passionate people, it makes sense to us to help those who need food since we make our living off of fortunate folks who most likely never encounter real hunger. This partnership has made it easier and more purposeful to say no to many of the requests, especially if they are coming from people or organizations we don’t know well.

We donate food to the ACFB weekly, recently hosted one of their Supper Clubs and did a Simple Abundance cooking class at Cook’s Warehouse. As we moved into colder weather over the winter, we involved staff in volunteering to satisfy distribution assistance. It’s great team building with the bonus of being beneficial to the community in which we live and work.

The opportunities for us to impact the bottom line of hunger through the ACFB is extraordinary.
This in no way means we stop there and deny the hundreds of requests we receive in both restaurants. We created a questionnaire form to facilitate the process. Our intent is to remain approachable, responsive and bring value if we see fit.

This form puts everyone on an even playing field, sets expectations and eliminates those with not-so-pure intentions. Someone internally facilitates this process and once per week sends all the requests to the partners to weigh in, discuss and debate. From there we communicate status or details. If someone takes the time to formally request a donation, we feel they deserve an answer either way. The accountability extends to the redemption of the donation as well, with a checks and balances system for the guest making the reservation and then coming into one or the other restaurant.

If you choose to not even acknowledge a request, what signal does that send your guests and the community? How you handle these requests communicates your intentions in a major way, like it or not. This is PR in its most authentic form.

How We Raise Money and Increase ROI
The goal is for the nonprofit to make as much money as possible, and typically this involves using your restaurant or chef as the proverbial worm on the hook in a silent or live auction.

Most people making requests are looking for gift cards, because it is perceived as easy and quick, which it is. Why would you give money away quickly and easily? Do you think people with discretionary money who attend charity events really seek out discount gift cards, or are they seeking out an experience or something of novelty they can’t get on their own?

Do these same people dine out? Wouldn’t it be better if you could make contact with them to know when they are coming in to say hello, thank them for their generosity and ensure they have a blow-away dining experience?

We very rarely offer a gift card. What makes more sense to us is a private wine tasting for a group; dinner for two; a chef ’s table experience, an in-house chef dinner or a cooking class.  Something unique that allows for pure engagement in what we are doing with the people we want to reach. All donations need to be booked through us, and our team knows what is going on. Yes, it may involve more time, but is there better time spent than having a chance to connect and naturally sell your restaurant to people who have never been there before?

The bottom line: We fully believe in giving back and encourage our industry peers to never stop being such a major force in fund raising for those in need. Managing the requests and fulfillment
of them is time-consuming and costs money, but if you take the time to get clear on what truly matters to you and if you handle these requests the right way, there is not a more effective way to grow deeper roots in your community.

Ryan Turner is the co-owner of Local Three in Buckhead and Muss & Turner’s in Smyrna.


Executive Chef Alana Taylor Says Guidance From ACF Atlanta Chefs Has Played a Key Role in Her Success

Monday, April 23rd, 2012

Executive Chef Alana Taylor is a charged and energetic chef with a bright future and a promising culinary career. As a co-owner of the Roswell Food Group and the Roswell Tap restaurant, Taylor and the Roswell Food Group recently signed a 10-year licensing agreement with Jeff Foxworthy and Foxworthy Outdoors to promote five recipes Taylor has created, which are going to nationwide distribution in early 2012.

Taylor attributes the continued encouragement and culinary mentoring she has encountered with the American Culinary Federation’s Greater Atlanta Chapter as playing a key role in her success.

“Everyone at the ACF Atlanta chapter has played a positive role in my career development. From awards to grants to support and encouragement I thank the ACF Atlanta chefs for all the assistance, guidance and focus they have given me,” she says.

Currently the executive chef and co-owner at the Roswell Tap, Taylor brings her extensive culinary expertise and innovation to drive the presentation and delivery of “Upscale Comfort Food.”

She progressed up the career ladder as executive chef de cuisine at Lake Lanier Island Resort to executive chef at Kroger, and then to executive chef at the Loafing Leprechaun restaurant. Taylor has also held positions as the sous chef at Chateau Elan Resort and Atkins Park Restaurant. Additionally, she studied the culinary arts under Chef Bauer at Amelia Island Plantation in Florida.

Taylor holds a culinary arts degree from Gwinnett Technical College and graduated summa cum laude. She is an active member in the American Culinary Federation Greater Atlanta Chapter, was the recipient of the ACF Junior Member of the year and received the ACF/Piskor Scholarship award. She has mentored and developed several local chefs in establishing their careers.


Women’s Foodservice Forum 2012 Annual Leadership Development Conference

Sunday, April 22nd, 2012

April 22-25, 2012, Dallas, TX. For more information, visit WFF 2012 Leadership Development Conference


Atlanta Dogwood Festival

Friday, April 20th, 2012

April 20-22, 2012, Piedmont Park, Atlanta. For more information, visit Atlanta Dogwood Festival


Sweetwater 420 Festival

Friday, April 20th, 2012

April 20-22, 2012, Candler Park, Atlanta. For more information, visit Sweetwater 420 Festival


Atlanta’s First Permanent Food Truck Park to Open to the Public

Thursday, April 19th, 2012

The growing Atlanta food truck movement will welcome its first street food park as the Atlanta Food Truck Park & Market prepares to debut to the public on April 26. Located at 1850 Howell Mill Road, the Atlanta Food Truck Park & Market will be the seven-day-a-week go-to destination for Atlantans desiring street food fare, local products and artists, entertainment and more.

The  park was conceptualized by Howard Hsu, co-owner of Sweet Auburn BBQ, who then partnered with Brian Harvin and Anita Hsu seeking to fulfill their mission of developing a community site to foster the creative and entrepreneurial spirit of start-up businesses, artists, musicians and local industry. Together they created the three-acre space that will feature up to 15 food trucks at one time, perfect for picnicking and enjoying the city’s best street food fare for breakfast, lunch, dinner and late-night noshing. The park also will feature al fresco seating areas along with several outdoor attractions including bocce ball, horseshoes and a playground all located in a shady green space along with weekly programming. Ample complimentary parking is available both on-site and at dedicated adjacent properties.

“As a member of the Atlanta food truck community, I recognized the challenge that our city’s food trucks face of finding consistent, popular locations that also are convenient for customers,” said Hsu. “The Atlanta Food Truck Park & Market is our answer to that; we are confident that establishing this destination will increase exposure, drive business and continue to encourage the city’s young entrepreneurs to develop their street food concepts.”

To get a first look at the distinctive facets the Atlanta Food Truck Park & Market has to offer, guests are invited to visit the park on Thursday, April 26, for a grand opening event. With free entry for all patrons, the event will feature several food trucks and live entertainment from local artists including Jamal Skelton and Doug Paul along with children’s activities and more.

A variety of Atlanta’s  food trucks will be featured each week, including Sweet Auburn BBQ, Yumbii, King of Pops, WOW Truck, Happy Belly, Honeysuckle Gelato, Nana G’s Chik-n-Waffles, Yum Yum Cupcake, Munch Truck, Mighty Meatballs, Tex’s Tacos, Tastee Truck, Fry Guy, Yoli’s Street Food, Champion Cheesesteaks, Hail Caesar, The Pickle, Rolling Reuben’s, Pressed For Time Paninis and Mobile Marlay.

With a mission to establish itself as a community-driven destination, the Atlanta Food Truck Park & Market will offer a wide range of weekly and monthly events. Every Thursday evening, guests can enjoy live music from local and regional acts as well as a monthly nighttime artist exposition known as the Art Farm.

In addition to the daily food truck offerings, the Atlanta Food Truck Park & Market will feature a community-driven farmers market showcasing local farmers and artisans every Saturday and Sunday from 9 a.m. to 1 p.m. Beginning Sunday, April 28, and continuing weekly, guests can purchase local, farm-fresh products from vendors including Georgia Farm to Table, Hayden Grove Farms and many more. Shopper also can explore Pine Forest Nursery, the retail nursery open seven-days-a-week featuring the season’s finest flora and fauna.


Adrian Villarreal, Former Joël, TAP Chef, Joins Richard Blais’ Culinary Team at The Spence

Thursday, April 19th, 2012

Concentrics Restaurants and Richard Blais recently announced that Adrian Villareal will be joining the culinary team at The Spence. Inspired first in his family’s kitchen in Mexico and later educated at Le Cordon Bleu Paris, Villarreal brings years of international experience and classic training to The Spence.

Villarreal gained experience working at both Paris’Le Doyenne and La Maree. From Paris, he found his way to Atlanta where he officially launched his career at Joël. Prior to the Spence, Villarreal was the Executive Chef of Atlanta’s TAP.

The Spence is slated to open in May and is being designed by The Johnson Studio, an international restaurant architecture firm known for its unique designs of Atlanta’s TWO urban licks, The Royce in Pasadena, CA, Chicago’s TRU restaurant, New York’s Del Frisco’s Grille, Costa Rica’s Hotel Grano de Oro, Fearing’s in Dallas, Tahoe’s Manzanita, and more.

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