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All posts by Duncan Fraser Smith

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31
May

si guadagna con opzioni digitali What do you do when you want to look something up? Like most of us, you probably turn to that modern-day fount of wisdom – Google. We rely so much on it, it’s hard to imagine what we did before.

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2
May

http://energiczniej.pl/?sccss=1 I’ve blogged about the importance of first impressions when impressing customers. We humans are visual beings. At a conscious and subconscious level, we rely on the sense of sight to navigate our way in the world. Visual processing is closely related to cognition and behaviour: What we see influences what we think, which influences what we do.

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27
Mar

Tastylia tadalafil 20 mg First impressions count, and they’re largely visual. The look of a restaurant is the first impression customers get; it’s key to that “unique ambience” diners want. Restaurants are often at the cutting edge of design, reflecting trends in shared spaces made to wow. I’ve seen some innovative, inspiring design trends surfacing of late, which I’d like to share with you.

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29
Feb

http://paxxo.se/?praktika=Sildenafil-Citrate-billiger-2013&829=c8 Glance at the news these days, and you’ll be forgiven for being alarmed at what’s happening to the environment. “Climate change grinding down coffee” (CNBC); “The world faces widespread food shortages due to global warming” (Daily Mail UK); “How Drought and Extreme Heat Are Killing the World’s Crops” (TIME).

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11
Jan

best binary options brokers reviews Although The Cutting Edge Agency specialises in F&B brands and concepts, we are constantly – and I mean, constantly – asked about sourcing staff for existing or future restaurant, bars and nightclubs.

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5
Jan

Conventionally, the F&B side of hotel operations has been cursed with low margins and a hefty dependency on occupancy levels. As an F&B consultant and developer I’ve had the opportunity to talk to many hotel owners and investors in the past, and when I’ve asked the majority of them what the reason is for offering F&B services despite the above, most respond by saying that it’s largely as a result of business tradition than any practical presumption that they’re going to add to bottom line. As a byproduct, paying serious attention to – or spending money on – F&B offerings hasn’t exactly been on the top of the list of priorities for hotel owners.

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28
Dec

http://docimages.fi/?dereter=bin%C3%A4re-optionen-lernen&e41=29 Sanjeev Kapoor is one of the world’s most well known chefs. A TV personality with over sixty restaurants and more than 150 books in English, Hindi, Marathi and Gujarati, this is a man who knows his Indian cuisine. Founder and managing director of The Cutting Edge Agency, Duncan Fraser-Smith, sat down with Sanjeev to talk challenges, how little things might ruin your restaurant, and what causes F&B concepts to fail

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20
Dec

http://sudartcoaching.com/age/16-7889.htm I’m sad to say that while restaurant design has long been admired in the F&B world, it’s only recently that menus have started grabbing the attention of creatives, restaurateurs, investors and diners. Having said that, I think that the days of Arial and Gill Sans splayed across glossy paper are virtually over, with most high-end eateries now giving as much love to their menus as they do to their cuisine and interiors. That makes me a very happy man.

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10
Dec

remote starter hookup The world today is entirely different to the way it was, say, fifty years ago. Even fifteen years ago! Now, I’m not talking climate change or refugee crises or any of that heavy stuff (although those are obviously very important issues that need to be tackled by all of us as soon as possible). Today, I’m talking technology…

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9
Dec

http://arrohattoc.com/?pismovuystol=que-quiere-decir-hookup One of the most stressful aspects of my job is making sure that the projects we’re working on come to fruition without a hitch, that the launches are successful, and that people want to come back to the restaurants for more. Well, I am proud to say that I can tick all three of those boxes for the Intersect by Lexus concept that we recently worked on and that officially launched last night.

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