Although this is old news now, I am still reeling (as I am sure Guy Fieri is) from the bombshell bad review his new New York restaurant felt from critic Pete Wells. Was that intense or what?! How would you respond if that were your restaurant?
Speaking of food with a bad rap, columnist Janet Forgrieve shows us how some folks are stepping up to the challenge and creating classics from cans. (As a side note, I had no idea Napoleon was instrumental in the creation of canning foods...very interesting).
And finally, we learn the value of a loyal customer. Yes, we've always known they were more valuable than our average customer, but now we are givin a formula for calculating that value. Find out how in this article by Rob Markey and Fred Reichheld.
Have a great weekend,
Scott
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