Soul food?!

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Subsequent to Timur’s introductory blog entry, I would also like to do some kind of Introduction into this Blog before starting with my actual analytical blog entries. In the following, I am going to explain to you why we have decided to give our blog the name soul food.

Why food?

When Irina, Timur, and I were thinking about a proper theme for our blog, we realized that there was one outstanding thing all three of us had in common: We all have a deep passion for food!

Why soul food?

As food in general is a very wide spread topic, we had to look for a blog name which on the one hand sounds interesting and mysterious to catch your attention, and on the other hand fits to the core content of this Blog.

What is meant by soul food?

Even though everyone at least has a certain association with the term „soul food“, not many of us know what soulfood exactly means. If you type „soulfood“ into google, you will mainly learn about soul food as a selection of the traditional Black American cuisine („soul“ was originally used to describe the African-American culture).

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In this case, however, we are going to use the term soul food in a different context:

Soul food is basically food for our soul. As a matter of fact, we do not only fill our stomach with food to satisfy our hunger, but to survive, it is also essential to feed our soul with information, insights, perceptions, love, emotions, thoughts and values…

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First steps: Introducing my part on our blog soulfood

I am going to have a more general perspective on the  soulfood blog. I will have a look on common consumer   behavior concerning food.

As everybody has his own area of interest in our blog “Soulfood” I have mine. As you certainly guessed everything will focus on food and what is linked to it.

My posts will mainly treat all these uncomfortable truths  we all sometimes have heard of or suspect but never deeply think about because it´s just uncomfortable.

Food doesn´t just feeds our bodies, but also our souls. As human beings we have a great awareness of what is right or wrong – of what is tolerable. Our common sense and our conscience guide us.

Do we get what we want, do  we know what we get?

My posts will criticize common consumption behavior und remind you of what economic competition in the nutrition business can lead to.

Marketing versus reality, corporate social responsibility versus profitability, quality versus mass production, what necessary evil do we have to take facing a population of 7 bn people… just to mention a few thoughts that just came to my mind.

Admittedly I also expect myself to change my consumer behavior as the blogging and my research progresses. I also am a little afraid about what I´m going to find out…

But what the heck…

post sources:

http://guardianoftheblind.files.wordpress.com/2010/03/3affen.jpg

Emenu or restaurants are going high-tech.

Could you imagine yourself coming in an ordinary restaurant and being offered instead of an ordinary paper menu an iPad? A dream? Nowadays it is becoming a reality. A new technology, introduced by Steve Jobs, is getting its special place in a restaurant business. Is it going to replace old blackboards and paper menus we are all so used to or it’s just the waste of money which is hardly seemed to be paid off? Like an every innovative technology e-menu is examined by restaurants founders mostly critically. An overview of the numbers only submits this point: only 2 percent of restaurants use it now and they can be easily enumerated by names.
The “Mundo Global Tapas” in Sydney – to be considered being the pioneer in replacement paper menus by emenus offering their visitors an iPad.

Inamo in London is one step forward by implementing the digital tables, where a custormer can not only order the items but also choose the table clothes, play interactive games while waiting for the order or listen to the music.

NY’s “4food” – an interactive burger restaurant, where you not only order but creat your own dishes via iPad, smartphone or just at home. And if your creation is successful and ordered by someone else, you are credited. Not so bad, isn’t it?
And Germany doesn’t stay aside. In Munich and Düsseldorf the chain “LaBarocca” also attracts their customers with touchpads. According to the newspaper “Sueddeutsche Zeitung” 1 mil. euro was invested in the development of software.
Is it worth?
From the customer’s point of view, it is really entertaining to choose the dishes via iPad. There are always the appropriate photos to all of them that makes the ordering more interesting. Secondly, it is amazing to spend the waiting time interactively, which is reduced as well. There is no need to wait for the waitress to come.
And as for the owners of restaurants, there can be not less but even more advantages of implementing the emenu. The very first one is increasing in revenues and sales. It is supported by the attraction of all categories of customers and by easy system of ordering. For example, when the wine is ordered the customers have an opportunity to read all about exact sort of it without waiting for a waitress. Secondly, emenu offers the better option for payment, the secure one. Moreover if changes in menu pricelist are made it is much easier and cheeper to provide them. With old paper menu an owner has to give out more for the reprinting.
And of course the system of digital menu provides easily central management, what amount of what kind of dishes to what category of customers are sold. This determination has as well the impact on profit for example whether to include some items on the menu or not.
So the restaurants are gong hi-tech and the main innovation in this business is introduction of iPads in every day eating out, so in this connection and to conclude my first post I’d like to ask you a question, I have started with – Do you think the emenu is going to replace in the future the paper one?
There are the links to the blogs, I’ve used for my post:
http://www.aquarius.biz/en/2011/03/31/digital-dining-tablet-devices-and-potentials-for-points-of-sale/
http://www.micros.com.au/en/industries/franchises/expert-advice/blog/11-10-20/The_dynamics_of_Digital_Menu_Boards.aspx
http://www.emenu.co.in/successstory.html

Welcome to our Soul-Food-Blog!

Welcome to our Soul Food Blog!

You love Cooking and Eating? You are looking for new Culinary Experiences? Or do You even have the intention to start up your own Restaurant Business in the future? If that’s true, this Blog absolutely fits to You! Welcome to our Soul Food Blog – a platform to turn for great food advice, restaurant reviews, cooking, food news and recipes that work in the real world. In addition, this blog will also focus on different important aspects of the restaurant business, such as Marketing and Informational Technology, including the role they play in this very business. Last but not least, we will also have a look on the ethics of consumption which is still too often neglected…

Your Soulfood Specialists:

            

Irina is going to be your personal guide in the world of IT and hi-tech innovation in the restaurant business. Her aim is to observe changes that can be made through implementing new information technologies. Does it bring more profit and make one restaurant more competetive then another or is it simply worthless to invest in. She will research on this very topic and present you the most successful up-to-date restaurant businesses.


Lanny – our Marketing-Expert.  Having worked for several restaurants since she was 17, Lanny knows only too well the food service and catering industry. Furthermore, having accomplished an internship at the Sales&Marketing department of VinaCapital Ltd., one of Vietnam’s current leading investment funds, she is having personal experience in Marketing and will introduce us extremely interesting articles about this area. In particular,  many of her articles will be based on Bubble Tea as she is aware of its topicality and once even had the intention to start a Bubble Tea business herself.

Timur is going to have a more general perspective on the soulfood topic. He will have a look on common consumer behavior concerning food. Do we get what we want, do we know what we get? Is our way of consuming reasonable respectively sustainable? Is an unrestricted competitive market in the nutrition business beneficial? These and more questions will be researched and hopefully answered in order to figure out where we and our values are going.