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Twitter Weekly Updates for Brown Egg Marketing

8 January 2010 in Marketing

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Twitter Weekly Updates for Brown Egg Marketing

1 January 2010 in Marketing

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Top Ten Tweets of 2009

31 December 2009 in Marketing

Okay, so I have only been at this tweeting thing since July, but the reason I use Hootsuite for my tweets is that I am a stats junky! One of their features is the statistics feature. I constantly check which tweets are up and down and what are popular times and days of the week, etc… So without further adieu here are the top ten tweets of @browneggmktg for the year 2009.

  1. Why Sales Guru Jeffory Gitomer loves going to Starbucks http://ow.ly/Mlu3
  2. BizBash launches Sched* http://ow.ly/DLSr @BizBash_News
  3. Gapers Block : Drive-Thru : Chicago Food – What’s This Organic Doing In My Drink? http://ow.ly/IaTq
  4. Can anyone give additional insight?!? This just in: Bacon confiscated from @rick_bayless restaurant – WGN http://ow.ly/MUe0
  5. Aw Snaps! :) Martha Stewart Slams Rachael Ray – omg! news on Yahoo! http://ow.ly/DODf
  6. This might be really damaging. Brandchannel | Subway’s Brand Could Have a Large Jared Problem http://ow.ly/Ib3x
  7. Good Post: Hip Hanukkah Gifts! (plus shmatte stuffers) http://ow.ly/167NZD
  8. Me and Chef Alvaro Chavez - http://ow.ly/DxCi
  9. Sad iDon’t have an iPhone. Foodie App Launches | Chicago – DailyCandy http://ow.ly/HwE1
  10. Businesses Can Use Twitter to Predict Sales – WSJ.com http://ow.ly/Hvuw

So there you have it. It will be interesting to see how things fare in 2010… Or will there be another service I use instead of Twitter #in2010 ? Comments are encouraged.

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Twitter Weekly Updates for Brown Egg Marketing

25 December 2009 in Marketing

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Quote: The golden rule of restaurants…

22 December 2009 in Quotes

The failure of a small cafe is not a question of competence. It is a sad given. The logistics of a food establishment that seats between 20 and 25 people (which roughly corresponds to the definition of “cozy”) are such that the place will stay afloat—barely—as long as its owners spend all of their time on the job. There is a golden rule, long cherished by restaurateurs, for determining whether a business is viable. Rent should take up no more than 25 percent of your revenue, another 25 percent should go toward payroll, and 35 percent should go toward the product. The remaining 15 percent is what you take home. There’s an even more elegant version of that rule: Make your rent in four days to be profitable, a week to break even. If you haven’t hit the latter mark in a month, close.

- Coffee Shop Owner Micheal Idov (source)

Are there any other “Golden Rules” in food service that you have heard of? Please comment with ones you know of.

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Twitter Weekly Updates for Brown Egg Marketing

18 December 2009 in Marketing

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Quote: Jason Fried – 37signals “[People] don’t actually work in the office anymore.”

11 December 2009 in Quotes

“We’ve found that you need uninterrupted stretches of time in order to get any work done. Like you need 3 hours when you are not busy or where no one is bothering you to get work done. It is really hard to do that in an office, which is why most people end up working at home, really late at night or really early in the morning before anyone gets in to the office, because they don’t actually work in the office anymore because there’s too many interruptions.”

- – Jason Fried, 37signals [source]

I love this because that has been my experience the last 3 years working for myself and a few companies.

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Twitter Weekly Updates for Brown Egg Marketing

11 December 2009 in Marketing

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New Brown Egg Marketing Poll: What is your favorite reality chef competition? Vote Now

11 December 2009 in Marketing

What is your favorite Chef based reality series or show?

View Results

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Comment below if you want me to add others.

Feed Readers – Click here to vote

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Quote: What moves men of genius…

9 December 2009 in Quotes

“What moves men of genius, or rather what inspires their work, is not new ideas, but their obsession with the idea that what has already been done is still not enough.”

- Eugene Delacroix

I think this could apply to some of the great Chef’s out there who have accomplished a lot but still work tirelessly to create the next great dish.

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