July 2010 – Aperitif Press & Mention
Today was one of those crazy industry days that I have experienced for years, however along the way I got one of the better surprises to ever happen to me. I have read for years when a writer in the business picks a chef’s recipe or a bartender’s cocktail then attempts to re-create it at home as almost a pilgrimage to that person, however I never have been the recipient of such an event. That was until today.
Kathie Jenkins the St. Paul Pioneer Press writer, who is apparently now a HUGE fan of Aperitif, came into the restaurant and so was blown away by our Orange Semolina Cake that she made her own at home and gave us props in today’s edition! I am completely flattered that Aperitif has been so well received in Minnesota and overall in the community. Thanks very much Kathie, please keep visiting and spreading the good word!
If you’d like to check out the press, see below:
http://www.twincities.com/allheadlines/ci_15567581?nclick_check=1
March in Minnesota
Greetings from Woodbury, Minnesota!
Well, we just launched brunch here at Aperitif Restaurant & Bar last weekend. It is an amazing offering of plated dishes including the Shrimp Benedict, Veal Meatloaf with Bearnaise & Bordelaise sauces, fresh calzones and homemade brunch breads! Let me just say that the crew here at Aperitif has done an amazing job.
We were also featured last Thursday on Showcase Minnesota on KARE 11 (the local NBC affiliate – for the 2nd time!), with Chef Chad talking about his signature Smoked Salmon Carbonara – quite a dish!
Upcoming this weekend we have Good Friday and Easter Sunday, perfect days to check out the restaurant. We are going to be running features and specials each meal, with a fantastic Prixe Fixe, 3-Course Menu on Sunday for $35.00! Check out the website, www.AperitifRestaurant.com or call us at 651.578.3000 for details.
Hope to see you here soon…
The Nyman Group Leads Panel at the International Restaurant Show – Las Vegas
On Monday, March 8, Robert and Corey were joined by The Mirage Resort and Casino Director of Food & Beverage, Andrew Economon, to lead a panel at the International Restaurant Show held at the Las Vegas Convention Center. One of featured seminars, The Service Experience: What it Really Takes to be Different and Better, we were able to share insight and experiences with the attendees looking to improve their operations. One thing that seemed apparent from the group was how to go the extra mile and make guests’ experiences more memorable.
We all must remember that service is the most integral part of our business and that nothing will take the place of the interaction you are able to have with guests. We want to make the guests feel special from the moment they arrive and that each member of the service staff they are interacting with adds a personal touch for guests to remember their time at your establishment.
While servicing th guests is top priority, operators must not forget that this holds true for their own staff as well. You must create an environment for your staff to be comfortable in where they continue to learn each day and look forward to coming to work.
Remember, just saying please, thank you and your welcome can go far.