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Archives for Jun 2007

Copywriting a Restaurant Concept?

Protecting intellectual property is at the forefront of the technology focused business world out of necessity. However, in the world of food it has long been an open platform for sharing. Although one might not disclose grandma's secret meatloaf recipe, there has been generally an open forum for sharing ideas, concepts, and often recipes.

There are only so many different ways you can reskin a sushi joint and it has been generally agreed in the industry that if someone can pull the concept off and have it succeed than more power to them. 

People come to NYC from far and wide to check out Balthazar, the SoHo French mainstay of restauranteur Keith McNally, which is believed by many to be the most knocked-off restaurant. There are other concepts who also boast a high 'copycat' rate including the global chain, Nobu.

Recently this question of "Can you copyright a restaurant concept?" has been brought to the forefront of the culinary world, with a series of lawsuits in which restauranteurs are claiming that their concepts have been 'stolen' by competitors who often are former employees, colleagues.

Most recently filed is a lawsuit from Pearl Oyster Bar owner, Rebecca Charles, who filed suit against Ed McFarland for his restaurant Ed's Lobster Bar. Charles points to several items in her lawsuit that she says are a direct copy of her property including a white marble counter at her bar, packets of crackers on the table that greet guests, and a special caesar salad dressing. 

Looking at the photos above, what do you think? A copycat? If it is a copycat then does she deserve to be compensated? There are some interesting factors to note here...had Ed opened his Lobster Bar in another city, Charles, likely wouldn't have sued. So is i the proximity that has her enraged? The fact that he is a former employee? 

It is the details of a restaurant that often add to the charm and overall experience, however, at the end of the day isn't the food the intellectual property should there be one in the culinary world?

I'm interested to hear your thoughts on this. Should she win her lawsuit this opens the doors for so many lawsuits across the country. Should McDonald's then sue Burger King because of the style of service and ketchup packets? Does PF Changs have the right to sue EVERY upscale asian concept that boasts stone Chinese statues? In the culinary world, what is proprietary and what is not?

 

 

 

 

Posted Jun 29, 2007 by themagster | 2 Comments | Share It

Filed under: copyright Ed's Lobster Bar Keith McNally Pearl Oyster Bar restaurants

Amsterdam Popularizes Yet Another Addiction?

A new powdered drink is making headlines globally as it introduces a way of selling alcohol to minors. Developed by students in Amsterdam (so cliché), the green powder called Booz2Go can be mixed with water to create a fizzy green, and deliciously 3 percent alcohol beverage – and because it’s a powder and not a liquid, it can be sold to underage drinkers legally in Europe. No word yet on the taste.

"We are aiming for the youth market. They are really more into it because you can compare it with Bacardi-mixed drinks," says 20-year-old Harm van Elderen, one of the product’s four creators. The drink, which is being sold in 7 oz. packets at about $2 a pop, will also be of interest to marketers as they can potentially avoid taxes on the alcohol because of its unique packaging. Avoiding taxes, however, is perhaps the least dangerous on the long list of potential liabilities that could result because of this product.

Will this ever make it stateside? I think it is unlikely. Thoughts?

Posted Jun 27, 2007 by themagster | Add a comment | Share It

Filed under: beer drinks international technology

Sopranos-Style Battle over Garlic

Restaurant-owners in Italy are in the middle of a heated debate about one of the region’s most beloved ingredients and its role in the kitchen: garlic. Culinary critics of the potent spice are springing up in full force, arguing that garlic overpowers an otherwise subtle and delicate flavor, and that using garlic in a dish is a cheap way of boosting flavor that should be shunned by good chefs.

Filippo La Mantia (well known throughout Italy) is one such chef, who prides himself on using ingredients like mint, almonds, basil, and oranges in his dishes rather than reverting to garlic. More and more garlic-free restaurants have popped up in Italy, and it seems like everyone has an opinion on the matter.

To some, of course, garlic is an essential part of cooking. "Garlic is the king of the kitchen," says chef Antonello Colonna. "To eliminate it is like eliminating violins from an orchestra."

What do you guys think? Is garlic a cheap escape? I am far from an Italian expert, but I know I’d miss garlic terribly from a menu.

Cast your vote at the new Yummr poll and get some food stamps!

Posted Jun 26, 2007 by themagster | 2 Comments | Share It

Filed under: chefs garlic italy

Blinged-Out Beverage Hits Japan

If you’re thinking cocktail prices couldn’t jump higher, then you haven’t been to Tokyo. Taking extravagance up yet another notch, The Ritz-Carlton in Tokyo is boasting the world’s most expensive martini. The “diamond-tini” is infused with lime and Belvedere vodka and a 1.06 carat diamond nestled at the bottom of the glass. It comes with a $15,000 price tag, a tableside preparation coupled with a special serenade of the classic “Diamonds Are Forever,” and a free mounting for the diamond at a nearby jeweler’s.

Perhaps an interesting way for a proposal (assuming you can pick the diamond) this seems to be a marketing ploy that might be just that—a ploy—with no consumer base. Would any of you pop the question in this way? Do it on a whim? Even if I had enough money to where a $15k date wasn’t a big deal I just don’t know if I would ever do it.

Hotel manager, Bernard Viola, however disagrees. "There is a market for everything you create. Today it is all about luxury," he said.

What do you think? 

Posted Jun 26, 2007 by themagster | 5 Comments | Share It

Filed under: bling martini tokyo

Make Dinner Reservations Online

We’ve all been there. It’s Friday night and you and some friends have decided at the last minute (of course) that you want to go out for a nice dinner. Every restaurant, it seems, is booked, not taking reservations, or puts you on hold for eternity. Before you give up, check out OpenTable.com. It’s a web site that books reservations at over 7,000 restaurants across the country (and more being added every day).

Simply choose your city (almost every state and every major city is represented), the time and date you want to make the reservation, and the number of people in your party, and it will show you restaurants with tables available. You can even narrow your search by cuisine and price range. Change your mind? Cancelling is as easy as one click of the mouse. And the best part is that the service is 100% free to the diners.

For restaurant owners, the service is indispensable. Not only are all their reservations easily organized and ready to go during the Friday night rush, it’s also a handy way to keep track of regulars’ requests. Notes flash up when regulars make a reservation with helpful hints like “likes to sit in the back corner” or for one customer who frequently brought first dates to the eatery, “don’t treat like a regular.”

Restaurant owner Danny Meyer told the New York Times “In the old days, the question was, “‘Where should we eat?’ Now it’s, ‘Where can we eat?’”

Posted Jun 20, 2007 by themagster | 3 Comments | Share It

Filed under: opentable reservations restaurants

Prohibition is Finally Over!

For the first time in almost 100 years, Americans will be able to legally purchase genuine absinthe after it was legalized in May.  Although imitation absinthe has been available in the states, the real deal made from Grande Wormwood is now available.

Absinthe is made from Grande Wormwood, Green Anise, Sweet Fennel, and other traditional European herbs for a distinct floral aroma.  It’s consumed by pouring cold water – usually over a sugar cube – into an ounce and a half of Lucid, causing the absinthe to "louche" and create a milky beverage. 

If you can’t get your hands on the drink, make sure you check out Lucid’s web site  because the bright greens, Flash transitions, and a grinning “Green Fairy” make you feel like you’re on an absinthe trip before you even touch the drink. 

For a good read on the history of absinthe and London's best brands, check out Amanda Hesser's article A Modern Absinthe Experiment.

Source: Green Scene!(New York Post)

Posted Jun 18, 2007 by themagster | 1 Comment | Share It

Filed under: absinthe

Kellogg's Says No to Advertising to Kids

The Kellogg Company has announced it will halt advertising its sugary treats to children under age 12 unless they make significant improvements to the snacks to fit certain nutrition guidelines.  “Where we can make the changes without negatively impacting the taste of the product, we will,” says president David Mackey. 

Moreover, they will start phasing out the use of licensed characters and branded toys as promotional tools for products that don’t meet their new guidelines for calorie, fat, and sodium levels.  This change comes after threatened lawsuits from children’s advocacy groups, who cited major food corporations as major contributors to childhood obesity. 

Does this mean we’ll start seeing new ads with Tony the Tiger spouting “Not so grrrreat, but hey, at least we’re not getting sued!” during Saturday morning cartoons? 

Posted Jun 18, 2007 by themagster | 1 Comment | Share It

Filed under: health snacks

Food & Wine Classic in Aspen

The 25th Annual Aspen Food & Wine Classic kicks off on June 15th, where some of the nation’s best chefs, sommeliers, and fellow foodies gather for three days of the ultimate food experience. Event-goers can attend seminars by the likes of Emeril Lagasse and Giada DeLaurentis from the Food Network, Michael Bonadies, and Mario Batali or sign up for some unique wine tastings. There is also a special program for restaurant-owners to share tips.

The event will be raising money for the Grow for Good campaign, which supports the Farm to Table program to encourage and support local farming and agriculture. An online auction offers treats like a wine-tasting trip to the Napa Valley, a year’s supply of FIJI water, and meals at some of the country’s finest dining locations.

The web site makes it great for anyone interested in going or just dreaming about it. I loved the buttons by each event that said “Add to My Itinerary” and registered you for the event with a click of the button – and then let you print your whole schedule.

Posted Jun 13, 2007 by themagster | Add a comment | Share It

Filed under: celebrity chefs chefs events food wine

Sprite Yard

The Coca-Cola company has gone digital with the unveiling of its new online community called “Sprite Yard.” They hope to counter-act sluggish sales with a Myspace-like site – for mobile devices -- where users can upload photos, make profiles, and chat with other people. The social networking site is only available on cell phones and is being touted as the first “community-to-go.” Users will also be able to redeem codes from Sprite caps for ringtones, mobisodes, and even clothing and furniture for online virtual worlds.

Sprite Yard launched in China last week, and is expected to hit the States later this month and eventually go global with other soda brands.

There are some industry executives, however, that have their doubts for Coke’s latest marketing scheme. “Nobody wants to go hang out with Sprite,” said Chad Stoller, executive director of digital advertising agency Organic, “It takes a lot for a brand to ask that of a customer. You really have to be getting something compelling in return.”

What do you think? Is Sprite Yard a hit or miss?

Posted Jun 12, 2007 by themagster | 1 Comment | Share It

Filed under: soda technology websites

Foodie Fathers

They say the way to a man’s heart is through his stomach, so here are some Yummr suggestions for how to spoil your dad this Father’s Day!

 

Succulent, fresh lobster lathered in delectable butter.  Warm crab cakes.  Rich chocolate cake for dessert.  Sound perfect?  Treat your dad for Father’s Day even if you’re across the country by sending him a FRESH lobster dinner (we’re talking live lobsters straight from Maine) with just a few clicks on Lobster Gram.  The web site has some great packages for Father’s Day, with fun names like Lobsterpalooza and the Maine to Manhattan Gram (lobsters and Manhattan clam chowder).  If he’s already got dinner plans, just send him a gift certificate and let him choose the day. 

If seafood isn’t up his alley, check out some of iGourmet’s great gift packages to make sure your dad eats right this Father’s Day.  Ranging from $40 to $150, the gift baskets feature some of the best foods a dad could want on his day.  The Chocolate Lover’s Premier Basket is bursting with gourmet chocolate (hot chocolate, chocolate sauce, and bon bons too) while the Everything for Him basket will please any dad with literally EVERYTHING from Belgian chocolates to English cheddar and sausage.  None of those tickle your fancy?  iGourmet lets you make your own basket for $16.99.  Just add the empty basket to your shopping cart and pick out all the gourmet treats you want from their store, and they promise to “beautifully arrange every item you've added to your cart in a festive basket.” 

Posted Jun 7, 2007 by themagster | Add a comment | Share It

Filed under: father's day gifts