The Business of Commercial Photography for Your Restaurant

Rebecca P. Watkins – The Fork & Spoon

(May 27, 2009)

Located in Plainview, Long Island – a mere 40 minutes from NYC – Brenner Photo Productions is an expansive 10,000 square foot photo studio that is a complete, full-service set up. As a one-stop, end-to-end digital photography and photo production solution, Brenner sets itself apart from competitors by providing both in-house and onsite services. What this means to the discriminating restaurant owner is top notch photography services enhanced by four state-of-the-art digital photography stations complete with Leaf and Phase-1 technology and Hassleblad cameras and optics. The photography stations are supported by an extensive Mac-driven production department, which is unparalleled in the industry. Brenner frequently shoots on assignment and on location specializing in not just food and beverages, but architectural, facility and portrait imaging. Brenner is prepared to handle the most challenging of assignments with a keen and respectful eye on the restaurant owner’s bottom line. Images can be posted on Brenner’s FTP site, where they can be downloaded, reviewed or approved conveniently in real time. 

Understanding the necessity and usage of quality, appetizing food photos is paramount to the restauranteur seeking to invite a steady stream of clientele. After all, the best representation of a great meal to come is a professional food photo that is strategically placed on a menu or marketing piece. This type of food-branding is not new in the industry but is only best-served by a select group of skilled professionals that understand the nuances of shadowing or how a plated dish should look to the consuming eye. With Jay Brenner’s funky, artful eye to detail, the end result is an appealing representation of food at its culinary best.

Alan Benasaraf, Sales & Marketing with Brenner, stresses the importance of Brenner’s flexibility for the client. If a restaurant owner or chef chooses to prepare his or her dishes at Brenner’s in-house kitchen and have the photos taken there, or if the restaurant owner chooses to have a photographer stop by an individual location for an on-site photo shoot, Brenner can accommodate. 

Brenner Photo Productions
125 Newtown Road
Plainview, NY 11803
516-586-5959
Contact: Alan Benasaraf, Sales & Marketing
alan@brennerphoto.com

Food

Chains Four Times More Likely to Fail – New Study Finds

Excerpt nrn…

Chains 4x more likely to fail, new study finds By ELISSA ELAN SOUTHLAND, Mich.

(May 18, 2009 )

U.S. chain restaurants are four times more likely to fail this year than they were a year ago, and as many as 40 percent of them could face cash flow problems over the next year, a study conducted by business consulting firm AlixPartners has found. (link to full article)

Restaurant Owners Twitter to New and Old Customers

Rebecca P. Watkins – The Fork & Spoon

(May 22, 2009)

Marketing a restaurant business has always been a delicate balance of expression of artistry in food, word-of-mouth, and hard dollars spent in traditional media venues. Of course the advent of the Internet has led to unlimited paths a restaurant owner can take in order to reach his or her target dining customer. And even more recently, Twittering has become a quick, somewhat personal way a restaurant owner can reach a client with few words yet still convey a nice nod of acknowledgment to loyal diners, in particular. It is not all uncommon to read what’s being served on the menu or how an owner is wrestling with the quality of his twitpics as in the case of Quinn Hatfield of Hatfield’s in Los Angeles, CA, or how Steven with Claire’s Restaurant & Bar in Harwick,VT is making farm-to-table a delicious trend, or how Chef Maher at Steel in Atlanta, GA is offering Twitter-only coupons. 

Restaurant owners, and the hands-on chef in particular, are limited to the constraints of their locations – spending more time on average than the traditional worker just meeting the demands of a regular day. Time is a commodity and having the ability to pick up a PDA and quickly reach a slew of loyal customers in a matter of seconds is priceless. It is no longer just about the quality of the food, it is about the message, as well. It is as easy as merely “following” your local restaurant on Twitter to take advantage of specials, new dishes, and what’s inside your favorite chef’s head.

National Restaurant Funding Approves Fast-Cash Deals Up To $7500 – Same Day

Rebecca P. Watkins – Fork & Spoon

(May 21, 2009)

National Restaurant Funding can same-day approve its new Fast-Cash program for restaurant owners who might not be eligible with any other type of funding. With the same day approval an anxious restaurant owner can be assured of getting funding in as few as 3 business days with little regard to credit issues. In order to qualify, a restaurant owner must be averaging at least $4500 in Visa and Mastercard sales each month and have been been in business for at least six months. For more information regarding the Fast-Cash program an interested restaurant owner must contact National Restaurant Funding’s corporate offices at: 877-440-4582 or visit their website at: http://www.nationalrestaurantfunding.com

CPI data could be another challenge for restaurants

(excerpt from nrn)

by: Sarah E. Lokyer

WASHINGTON (May  21, 2009) The latest Consumer Price Index from the federal government showed that price inflation rose faster for food away from home as compared with food at home, a trend that could push more consumers away from restaurants and toward grocery stores. (read original article posting at nrn)

Will The New Credit Card Legislation Help Your Restaurant Business?

Rebecca P. Watkins – The Fork & Spoon

(May 20, 2009)

Across the blogosphere the cries of a “Bill With no Teeth” seems to be the mantra of yesterday’s 90 to 5 passage of new regulations on the Credit Card Industry. Assuaging a voting public already stretched to the limit with insurmountable late fees, ever-soaring interest rates, and decrease in credit lines, the Senate passed almost unanimously a bill that merely pokes at the issues facing individuals and business owners who depend on credit to keep their lives and businesses operational. 

For the small, independent restaurant owner the past year has been a particularly trying time with balancing how to pay vendors for operational supplies and still be able to take home a paycheck. Questioning how to put food on the table both at work and at home has left may independent restaurant owners scrambling for alternative credit sources since the credit card industry has hit, in many cases, more severely the good guys – those people who have paid consistently with historical gains from having done so. Credit lines have been a firewall for small business owners in the past, keeping vendors satisfied and allowing for working capital growth with a less shaky profit and loss statement at year’s end. Now, however, many restaurant owners are struggling to just keep the doors open and are clamoring for just more than cash.

Perhaps in a very small way, the passage of this bill will at least give some breathing room for independent restaurant owners who need time to assess the situation and determine just how to deal with a weakened credit market. By giving more time before penalties or increases set in, the business owner will have some say in his or her company’s cash flow and can direct accordingly.Credit Cards Photo

North Carolina Bans Smoking in Restaurants and Bars

No Smoking

 

 

 

 

 

 

North Carolina Bans Smoking in Restaurants and Bars

By: Rebecca P. Watkins – The Fork & Spoon

(May 14, 2009)

The irony of a tobacco producing state clamping down on inside restaurant and bar smoking is not going unnoticed by the residents of the Tar-Heel State. Governor Beverly Perdue (D) says she will sign into law a bill passed by the North Carolina House of Representatives on Wednesday, which will ban smoking inside bars and restaurants. The North Carolina House of Representatives approved a 62-56 vote on a version of the state’s Senate bill.

Supporters of the bill tout the benefits of cessation on second-hand smoke, and the opponents of the bill argue that the rights of the business owner and the individuals are at stake. The tobacco industry has historically been one of North Carolina’s leading industries, however, as the state transitions from agriculture to manufacturing, North Carolina has seen a great portion of its economic growth come from other sectors.

Restaurant and bar owners in the Tar-Heel State will surely see this from a mixed perspective as individual business owners, in particular, generally manage from a hands-on approach. North Carolina is not the first state to take on this fight; similar bills have passed in neighboring states with as many proponents and objectors – it’s just that North Carolina is the first big tobacco state to take up the cause for smoke-free dining.