You might remember a couple of weeks back I was buzzing with a rare diversion into drinking caffeinated coffee. The beans in question were from Xavier Coffee. Their Emporio Blend won a bronze medal won a bronze medal in the 2009-2010 Golden Bean roaster awards (milk based coffee category). The roaster generously gave me a […]
I’ve had these on the to-blog list for a while: the OTTO espresso stove-top coffee maker and a list of 12 Products for tea lovers.
Little is doing an excellent job describing her adventures in trying new foods daily – food bloggers, you could almost certainly learn from her writing style.
That rarest of things: an interview (and demonstration) of espresso making from an American! Espresso, Intelligentsia 4:31 of your time well spent.
Ken Burgin has another insightful blog post detailing lessons you can learn from other cafe operators.
In the case of Wingman, their incredibly complex menu is costing them business, and making them less profitable. I don’t know what your experience has been, but I find that a menu that has more than, say, a dozen choices on it becomes unwieldy: it takes a lot longer to order, and, in keeping with […]
This review makes me want to make a special trip to Hobart just to visit La Torta 310. Maybe someday.
Further to this earlier post, Mark Hurst over at Good Experience summarises a NYT article on Psychology and restaurant menus.
[ 24 ways ] Art in My Coffee is a community gallery dedicated to latte art.
[ken b] How restaurant menus steer the customer in a particular direction. If you’re not taking advantage of these techniques in your menu, you should be. Conversely, if you are regularly ordering from menus, it’s worth your while understanding how a menu should be put together.