Blog Review

When I began this class, I had no idea what to expect. I mean, the name itself sounded like it would be interesting, but I had no idea we would be blogging. Prior to this class, I had absolutely no interest in blogging, and the whole concept of it never actually ran through my head. After learning that we would be reporting our current trends and issues on the blog, it actually caught my interest. It was nice to learn about current issues in the food service industry, and the element of blogging actually helped to communicate these issues with several other people. Through reading and commenting on my group members' postings, I was given an opportunity to learn about other issues that I may have never seen or read about.

This class has made me realize just how important it is to stay on top of trends, and what the effects of reading can do for a young professional. I have always read periodicals and news reports, so this was nothing new to me, but having a class where we could discuss and review the current trends in the industry was fun and interesting. It is a lot different than the traditional academic class where you learn from a book about already established issues. This class was much more about learning real life current issues just as they were happening. It was a great experience, and I believe that blogging has opened my eyes to a whole new idea.

I happen to be very interested in the nightclub segment of our industry, and I will be establishing a nightclub of my own along the line. When searching through various blogs, I have come across this one, which includes news about the industry and current trends that are arising. I appreciate what this has taught me, and I will continue to follow this issue to further my career.

Blog reflection

This class was different then most with out tests and text book learning. The contemperary issues that we talked about include all sorts of trends across the board in the undustry we are about to enter. Nutrition, going green and substanability have been drilled in my head of issues to look out for in the times to come. The differernt presentations we sat through defined what is going on in the food service industry as well as what the future will bring. New technologies have been increasing at rapid rates and are moving the industry somewhere new and creative with order yourself menus hooked up on computors way to much to comprehend. Give me a server who knows what their doing and im happy. As lazy as i am with a laidback view on life this is just to much. The industry needs to capitlize on investments and imbrace better idea's.

The overall class and discusions helped me think about certain things that i would just not bother to. Mostly with learning more by reading some of the articles that were sent to me but it also gave me a better understanding of whats going on in the macro industry segment and being able to keep up on current trends. The blog was something new because i never blogged before, the most i knew about a blog was from reading poker player blogs occasionally because i seem to study the game and they hold crucial information, but it is the same with food related blogs because i can gain information from them to use in future decisions alike. The blog that we participated in was pretty open with the topic of trends in fine dinning brought a wide variety of topics between restaruant design to high end wines. i got some insight on variaris topics and understood new ways of doing things. Here is a blog that i found that critiquies high end establishents throughout the world on her travels.

http://martini-lounge.blogspot.com/

Albany FIne Dinning

This article talks about the number of new and upcoming fine dining restaurants coming to albany new york. The area has been out of the norm for fine dining and has been growing in the past years due to the three community collages around the area with great culinary programs with 500 graduates per year. These new chefs work for a while then get conctacts that put them in conctact to open there own establishment. This is all also due to the growing popularity for the food network and other soical networking such as facebook and myspace. The whole substanable movement has also effected the area with many estblishments using these pracitces as well as the whole green aspect of the industry is growing.

Please pass the salt... and a megaphone.

http://online.wsj.com/article/SB10001424052748704022804575041060813407740.html

This article talks abut one of the biggest trends in fine dining... and how it isn't such a great idea. Fine dining restaurants are moving away from the stereotypical image of dim lighting, plush booths and victorian chairs, white linen, dividing walls, cutains ... and carpet... Many restaurants are jumping on the new fashion trend. With wide open rooms containing only the four outer walls, hardwood floors, open kitchens, linenless tables, curtainless windows, large bar areas, and high, open ceilings. While this follows the latest fashion trend, it may not be the greatest for the ining experience. With nothing to absorb the sound, the room will become extremely noisy, extremely fast. The noise from the bar, the open kitchen, the plates hitting the linenless tables, the chairs scraping the carpetless floor, and of course, the other diners who are having their own conversations... or trying to... will ricochet off every surface and multiply the sound, making it almost impossible to hear your own conversation. I think this is interesting, because I love the look of the trend. I think it is very modern and it is what people want. The article says if they cover at least two surfaces, for example carpeting the floor and adding soundproofing to the ceiling or one of the walls, the noise level will reduce greatly, because the surfaces the noise can ricochet off of are lessened.

A closer look at dining trend spotters - chicagotribune.com

A closer look at dining trend spotters - chicagotribune.com

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Consumers go out for bold flavors they can’t make at home

Consumers go out for bold flavors they can’t make at home

Museum Dining

Museums are known for their fine art, antiques, and national treasures, but until recently, most have been mismatched with their food offerings. Although museums house some of the worlds best wonders and many fine specimens, most have always had poor food quality in their dining offerings. Today there are many celebrity chefs and restauratuers that are partnering with museums to offer great fine dining choices so that the food may match the venue. I think it is a great idea, and the museum theme can be carried off into the restaurant itself. To me, food is an exhibit, so why not make the food in museums to that caliber? It will be a great expansion in the fine dining industry and the trend may grow to include many other establishments around the world.

Check the article out and see for yourself.

THis article talks about the overall synergy of a dining expeirience. Four crucial elements are defined including Food, price, service, and ambeience. Some argue that the food is number one some say the ambeince and service is what brings them back. These four elements need to be all incorparated to get the full and best dining experince that is posible. The writer also talks about Umami, Yes Umami. this is a flavor profile where everything exists in harmony and it all makes sence. The writter gives the beatles as an example, with the four of them all had the umami effect on each other to create a truly memorbale expeirence for the listeners. this is what all restaruants should strive for and work at it until they can refine the experience they give the guests to the fullest.