How To Go Beyond Loyalty Programs To Create Raving Fans. Loyalty programs are great. But how about going above and beyond. Here are some tips that I do in my restaurant.
Book Chef Marcus Guiliano to Speak
Business, Health, Finding Your Passion, Sustainable Cuisine
One Awesome Blender
What are your businesses vital stats?
Food cost, labor cost, prime cost, profit/loss statement? Are your recipes costed? How much is a slice of bread, a drop of olive oil or a cup of rice? If you can't answer these questions then you are throwing money out, I guarantee it!
Every restaurant need to be a memember of this site!
Tuesday, October 7, 2014
Monday, October 6, 2014
Would You Eat a Restaurant Where the Chef Gets Kickbacks From Suppliers
Kickbacks to chefs for buying crappy food? Chefs can be bought just like politicians.
Chef Marcus Guiliano is an award-winning chef, green restaurateur, real food activist, professional speaker, restaurant consultant & ultra-marathoner. Devoting his career to a whole food, whole life approach, Chef Marcus has coined the phrase Eco-Lectic Cuisine. The notion behind Eco-Lectic Cuisine is how Chef Marcus marries healthy food with ethically and socially responsible sustainable business practices. Marcus is often heard saying, “It's the whole picture that matters." Chef Marcus had to overcome a handful of health challenges in the late 90s. He was able to eliminate all of the medications he was taking and in the transition cure an asthmatic condition he had from birth. After overcoming his various health challenges, Chef Marcus was invited to contribute over 200 recipes to several Dr. Gary Null's books. In addition to successfully owning and operating the first Green Certified restaurant in the Hudson Valley, Aroma Thyme Bistro, Chef Marcus has begun to devote his time consulting and trouble shooting for other restaurants. His master consulting project is www.50mistakes.com: an free online cyber coaching tool for applicable to all businesses, not just restaurants. Garnering his passion for clean, sustainable, healthy food choices, Chef Marcus has launched other activist/watchdog oriented sites including: NoFarmedSalmon.com, ChefonaMission.com & the controversial FoodFraudTV.com. On FoodFraudTV.com , Chef Marcus has called out fellow chefs for not being honest to their patrons on their menus. Chef Marcus has a rather large following on YouTube and his videos can be found under the moniker: MarcusG.tv. Chef Marcus has been featured on CNN, Dr OZ, New York Post, New York Times, TEDx Longdock, Best Chef's America, Sierra Club Magazine, Huffington Post, International Wine Masters, Bottom Line Publications, Smithsonian (Online) and Organic Spa Magazine. The Colorado Dept of Agriculture stated, “Marcus Guiliano is the Willie Nelson of Farm to Table”. Recently, OneGreenPlanet.com named Chef Marcus as one of The “5 Food Activists Helping To Make Big Changes." Most days Chef Marcus can be found pursing his passion of food at his restaurant Aroma Thyme Bistro or on pursuing his passion for running on one of the many country roads and trails surrounding his restaurant.
Chef on a Mission Facebook
My Central Channel:
Restaurant & Business Coaching
Restaurant Lies
No To Farmed Salmon
My facebook
Twitter for my restaurant:
My personal Twitter:
My Restaurant website:
How To Start a Green Restaurant, Part Two. Aroma Thyme Bistro on Turning Green
Watch part one first: https://www.youtube.com/watch?v=iA3jnSUfbDQ
80% of people want to eat eat green. It's about time that more restaurants offer green food options and implement green operations.
How To Start a Green Restaurant, Part TWO. Aroma Thyme Bistro on Turning Green
Chef Marcus Guiliano is an award-winning chef, green restaurateur, real food activist, professional speaker, restaurant consultant & ultra-marathoner. Devoting his career to a whole food, whole life approach, Chef Marcus has coined the phrase Eco-Lectic Cuisine. The notion behind Eco-Lectic Cuisine is how Chef Marcus marries healthy food with ethically and socially responsible sustainable business practices. Marcus is often heard saying, “It's the whole picture that matters." Chef Marcus had to overcome a handful of health challenges in the late 90s. He was able to eliminate all of the medications he was taking and in the transition cure an asthmatic condition he had from birth. After overcoming his various health challenges, Chef Marcus was invited to contribute over 200 recipes to several Dr. Gary Null's books. In addition to successfully owning and operating the first Green Certified restaurant in the Hudson Valley, Aroma Thyme Bistro, Chef Marcus has begun to devote his time consulting and trouble shooting for other restaurants. His master consulting project is www.50mistakes.com: an free online cyber coaching tool for applicable to all businesses, not just restaurants. Garnering his passion for clean, sustainable, healthy food choices, Chef Marcus has launched other activist/watchdog oriented sites including: NoFarmedSalmon.com, ChefonaMission.com & the controversial FoodFraudTV.com. On FoodFraudTV.com , Chef Marcus has called out fellow chefs for not being honest to their patrons on their menus. Chef Marcus has a rather large following on YouTube and his videos can be found under the moniker: MarcusG.tv. Chef Marcus has been featured on CNN, Dr OZ, New York Post, New York Times, TEDx Longdock, Best Chef's America, Sierra Club Magazine, Huffington Post, International Wine Masters, Bottom Line Publications, Smithsonian (Online) and Organic Spa Magazine. The Colorado Dept of Agriculture stated, “Marcus Guiliano is the Willie Nelson of Farm to Table”. Recently, OneGreenPlanet.com named Chef Marcus as one of The “5 Food Activists Helping To Make Big Changes." Most days Chef Marcus can be found pursing his passion of food at his restaurant Aroma Thyme Bistro or on pursuing his passion for running on one of the many country roads and trails surrounding his restaurant.
Chef on a Mission Facebook
My Central Channel:
Restaurant & Business Coaching
Restaurant Lies
No To Farmed Salmon
My facebook
Twitter for my restaurant:
My personal Twitter:
My Restaurant website:
Friday, October 3, 2014
The Best Green Restaurant Practices. What is better than recycling?
Restaurants are one of the biggest offenders of the environment. Chef Marcus Guiliano's Aroma Thyme Bistro is trying to change that.
Check out what Chef Guiliano is doing in the video.
Chef Marcus Guiliano is an award-winning chef, green restaurateur, real food activist, professional speaker, restaurant consultant & ultra-marathoner. Devoting his career to a whole food, whole life approach, Chef Marcus has coined the phrase Eco-Lectic Cuisine. The notion behind Eco-Lectic Cuisine is how Chef Marcus marries healthy food with ethically and socially responsible sustainable business practices. Marcus is often heard saying, “It's the whole picture that matters." Chef Marcus had to overcome a handful of health challenges in the late 90s. He was able to eliminate all of the medications he was taking and in the transition cure an asthmatic condition he had from birth. After overcoming his various health challenges, Chef Marcus was invited to contribute over 200 recipes to several Dr. Gary Null's books. In addition to successfully owning and operating the first Green Certified restaurant in the Hudson Valley, Aroma Thyme Bistro, Chef Marcus has begun to devote his time consulting and trouble shooting for other restaurants. His master consulting project is www.50mistakes.com: an free online cyber coaching tool for applicable to all businesses, not just restaurants. Garnering his passion for clean, sustainable, healthy food choices, Chef Marcus has launched other activist/watchdog oriented sites including: NoFarmedSalmon.com, ChefonaMission.com & the controversial FoodFraudTV.com. On FoodFraudTV.com , Chef Marcus has called out fellow chefs for not being honest to their patrons on their menus. Chef Marcus has a rather large following on YouTube and his videos can be found under the moniker: MarcusG.tv. Chef Marcus has been featured on CNN, Dr OZ, New York Post, New York Times, TEDx Longdock, Best Chef's America, Sierra Club Magazine, Huffington Post, International Wine Masters, Bottom Line Publications, Smithsonian (Online) and Organic Spa Magazine. The Colorado Dept of Agriculture stated, “Marcus Guiliano is the Willie Nelson of Farm to Table”. Recently, OneGreenPlanet.com named Chef Marcus as one of The “5 Food Activists Helping To Make Big Changes." Most days Chef Marcus can be found pursing his passion of food at his restaurant Aroma Thyme Bistro or on pursuing his passion for running on one of the many country roads and trails surrounding his restaurant.
Chef on a Mission Facebook
My Central Channel:
Restaurant & Business Coaching
Restaurant Lies
No To Farmed Salmon
My facebook
Twitter for my restaurant:
My personal Twitter:
My Restaurant website:
Thursday, October 2, 2014
How To Start a Green Restaurant, Part One. Aroma Thyme Bistro on Turning Green
80% of people want to eat eat green. It's about time that more restaurants offer green food options and implement green operations.
How To Start a Green Restaurant, Part One. Aroma Thyme Bistro on Turning Green
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This is how I manage my guests
