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Something to Chew On By Bob Puccini
Bob Puccini, founder, Puccini Group, San Francisco

 

February 27, 2014 | The life cycle of mentorship

December 20, 2013 | A holiday message

November 05, 2013 | F&B’s opportunity to shine

September 19, 2013 | How to design for the 21st-century restaurant

July 02, 2013 | Summering with Bob Puccini

June 20, 2013 | Service without borders

May 27, 2013 | What’s in a name?

May 21, 2013 | Competing with the unexpected

January 16, 2013 | Focus on fundamentals

August 01, 2012 | Change is in the air

June 19, 2012 | Have you popped the question?

May 03, 2012 | When is color too much?

April 12, 2012 | Ready, set, (grab and) go!

November 22, 2011 | Changing times

November 03, 2011 | Breaking the rules

September 27, 2011 | Confusion on the menu

September 20, 2011 | The power of suggestion

September 06, 2011 | Cultural punishment

July 26, 2011 | Balancing act

June 07, 2011 | The human touch

April 28, 2011 | Not-so-small ‘stuff’

April 14, 2011 | Tag lines

March 24, 2011 | A breath of fresh air

March 17, 2011 | Great expectations

March 08, 2011 | The theater of life

February 15, 2011 | Staying dynamic

February 08, 2011 | Buzz starts on the web

January 20, 2011 | Who knows what 2011 holds? So I say, just keep on trekking!

December 09, 2010 | Narrowing focus

November 18, 2010 | The feel good of deviled eggs

November 04, 2010 | Real service

October 28, 2010 | Cost-value equation

October 21, 2010 | Change is our only constant

October 07, 2010 | The natural rhythm of service delivery

September 30, 2010 | Price isn't everything

September 23, 2010 | Revolution of rising expectations

September 16, 2010 | What is your VALS personality?

September 09, 2010 | Branding standards, continued…

September 02, 2010 | Branding standards

August 19, 2010 | Putting the "real" back into food

August 05, 2010 | Hotel restaurants don't have to be so insular