Friday, February 5, 2016

Haas

Did you know that the Haas avocado is named after a California mailman who patented his cross pollinated fruit in the 1920s? Haas avocados now account for 80% of global avocado sales. I really love a great Florida avocado for use in salads, but Haas are better for guacamole.

https://en.wikipedia.org/wiki/Hass_avocado

Thursday, December 31, 2015

McDonald's...Next!

A lot of people "out there" wrote off McDonald's as a dying company over the past year. Well, its stock has surged 27% in that time.

 

Some of the smartest people in the world work at McDonald's. Did these doubters (i.e. haterz) not think the company would adapt? MCD has recently debuted its "McDonald's Next" concept in the appropriately futuristic Hong Kong. Tokyo would have been an acceptable alternative.

Wednesday, December 9, 2015

The Future of Food Delivery

http://www.wired.com/2015/12/ubereats-is-ubers-first-app-thats-not-about-rides/

After conducting more than 50 eater interviews, Uber’s design researchers discovered one of the most challenging aspects to ordering a meal is deciding what to eat. Design Researcher Hilary Hoeber described visiting a family of four at dinner time, as two tired adults and two equally exhausted children scrolled through food options trying to agree on something everyone liked that could arrive quickly. “They said it was sometimes faster and easier not to order,” she said. It’s the Paradox of Choice, made manifest in dinnertime decision-making.

Tuesday, October 20, 2015

Not Even the Tip

Danny Meyer, purveyor of the overrated burger chain Shake Shack, has announced an end to tipping at his group's restaurants. Probably about time this happened. We'll see if it catches on. In Miami, especially in the most touristy neighborhoods frequented by Europeans unaccustomed to our traditional system of compensating restaurant workers, there is often a gratuity already added to the check. Servers seem to be disappointed when the "additional gratuity" line is left blank, so we'll see if that's the case going forward.

http://www.cbsnews.com/videos/hospitality-included-danny-meyer-restaurants-eliminate-tipping/

Wednesday, September 23, 2015

RIP Yogi

Nobody goes there anymore. It's too crowded.

-Yogi Berra

RIP to the master of the malapropism. I hope all the people whose funerals he attended go to his.

Thursday, April 9, 2015

Parks and Rec

"I think there are no great cities without great public space. Great cities have great parks and museums. In Miami, we are seeing that for the first time." - Marc Sarnoff

Amen!

http://miami.curbed.com/archives/2015/04/09/biscayne-line-update.php

Thursday, March 5, 2015

Dolphins in the Shade

'Bout time they got some shade on the seats at Joe Robbie Stadium, I mean Pro Player Park, I mean Pro Player Stadium, I mean Dolphin Stadium, I mean Dolphins Stadium, I mean Land Shark Stadium, I mean Sun Life Stadium.

Of all of the upgrades to Sun Life, the shade is really the only thing that appeals to me, since all of the other stuff is a distraction from the very purpose of the building. Notice the seats that don't even face the field. I just don't get why people do stuff sometimes.

But the shade! In September and October, when I have witnessed players' vomiting on the field from the extreme heat (it can be near 90 degrees in late October here, btw), the shade is indeed a luxury, though, it will ironically be best in the cheaper upper deck seats, and those near the field will be just as sunny as always. D'oh! Good thing those people can retreat to the indoor lounges to watch the game on TV just like most people will be doing on Sundays!

Pretty cool video of the transition here -



Wednesday, March 4, 2015

Totally Not Sweet

From the Washington Post

Food in general is tough to make money on. Restaurants have long relied on the mark-up they tack onto drinks, not grub, to boost profits. As food costs soar, that reality has only become more true, because there's a limit to how much people are willing to pay for different parts of their meal. For many mid-scale restaurants, that limit is $30 for entrees, no matter the ingredients, Todd Kliman noted recently in the Washingtonian. For desserts the ceiling is much lower, and much less flexible, says Cowen.

"Dessert needs good ingredients to taste good, but you can't psychologically convince people to pay even $20 for dessert," Cowen said. "You can't really go cheap on it, but you really can't charge extra either."


I was just last night enjoying one of my favorite desserts and thinking to myself "it's probably tough to make money selling desserts." Sure is. I always check the check for errors, whether in my favor or not. That's the right thing to do. I saw that they charged us $8.25 for an item listed on the specials board for $5. Didn't want to beat them up over $3.25 on a night when the restaurant, one of my favorites in Miami, was totally empty aside from us.

Tough business!