Food and beverage businesses generally rely on traditional methods of advertising, including word-of-mouth to increase their customer volume. Though this works and can do wonders for a business, using a high quality content strategy online will also contribute to growth.
Working with Scripted.com will help you not only determine the best content to use where, and when, but they will provide you with the quality content you need by matching you with a team of skilled writers who have the experience you need. There are several different types of content that can be worked into a content strategy, and they all will work in concert to help boost business, including: articles, blog posts, tweets, and press releases.
Articles can be written on any subject related to your business, and then placed on your website as content, or in high quality article directories to help drive traffic back to your website. They can be written around a keyword or set of keywords to help increase your search engine ranking.
Blog posts are written as highly interactive and engaging pieces of content to be used on your blog. Posting on your blog regularly can help increase your reach with your target audience, and get them talking to you. This information can be used to adjust product marketing and other parts of your advertising strategy to help increase overall sales. If there is anything you want to know about how your readers are responding to your business, posing it as a question or blog post topic is a great way to get answers.
Gathering a Twitter following is a wonderful way to almost instantly reach your consumers. However, if you do not tweet regularly, you are bound to get lost in the stream, and it will be hard to get people listening to you again. With well crafted tweets from Scripted.com, you can spread the word about new products, new specials and promotions, and keep your audience engaged.
Have something newsworthy you want to push to several different media networks at once? A well-written press release will do just that. It will help with your public relations, and spread the word about a new restaurant, new partnership, new management, or a new product line.
Regardless of whether your food and beverage business supplies ingredients to local restaurants, bars, and grocery stores or is a restaurant, bar, or a grocery store, Scripted.com can develop the right strategy to spell growth for you.
written by Sally O. | Favorite this Writer
Ruth's Chris Steak House
Situated in the heart of downtown within Grand Hyatt Seattle, this stylish restaurant offers cosmopolitan flair and sophisticated New Orleans ambiance for the discerning diner. Celebrating good health and pleasure, Ruth’s Chris Steak House has been in operation fore more than 15 years delighting patrons with stunning cuisine, gracious hospitality and a full breakfast, lunch, dinner and drink menu.
Tempt your taste buds with an extensive selection of aged Midwestern corn-fed prime steaks - each broiled to order, topped with fresh butter and served "sizzling." Our famous signature steaks are seared to perfection at 1800 degrees, ensuring they always arrive at the height of perfection to your table.
Delight in entrees that include:
• Fresh, whole Maine Lobster
• Oven-roasted, free-range, double Chicken Breast stuffed with Garlic Herb Cheese
• Grilled Portobello Mushrooms
• Lamb Chops with fresh Mint.
Choose from a full compliment of salads and side dishes, from the original Ruth’s Chop Salad to our tantalizing Sweet Potato Casserole and Au Gratin Potatoes. Dessert at Ruth’s Chris Steak House is worthy of breathless anticipation, with such offerings as:
• Chocolate Sin Cake
• Cheese Cake
• Caramelized Banana Crème Pie
At Ruth’s Chris Steak House, our dishes are all served New Orleans-style with portions that are generous enough to share. That’s because we believe that part of the fun of enjoying a great meal is enjoying it together.
Click here to view our full menu[LINK TO http://www.ruthschris.com/Menu .]
Breakfast – 6:30 a.m. to 11:00 a.m.
Lunch – 11:30 a.m. to 3:00 p.m.
Dinner – 5:00 p.m. to 10:00 p.m. (Monday through Saturday)
Dinner – 4:00 p.m. to 9:00 p.m. (Sundays only)
For reservations and information, please contact us at 206.624.8524 or visit our website at http://www.ruthschris.com.
written by Peter J. | Favorite this Writer
So, recently I broke one of the basic rules of cooking. I prepared a dish I'd never made before for a group of people coming to our house for dinner. This was a dangerous thing to do, and I'd be lying if I said I wasn't at least a little bit nervous about how it would turn out. Fortunately for me, though, the group I was cooking for is VERY forgiving. In fact, this group meets monthly at each other's homes, and we have an unwritten rule to try to out-do each other in the culinary department. Experimentation is part of the game.
I chose Coq au Vin, using a recipe from the food section in the newspaper. That should be safe enough, I thought. Those recipes are all carefully tested before they are printed. I started as every good cook should, reading the recipe very carefully to make certain I understood it fully and that I had procured all the necessary ingredients. Everything was going fine until I got to the very end, where it said “Serves 4-6.” Hm. There would be eight of us. Having it turn out badly was one thing, but not having enough? That would be worse. Way worse.
Does that mean just double the whole thing? No, that would make way more than we’d ever be able to eat, let alone be really expensive. Do I just throw in some extra Coq and call it done? More Vin and less meat? More pearl onions, for heaven’s sake? Mushrooms?
In the end I added about 25% more chicken, kept the wine-to-chicken stock ratio roughly the same, and bumped up the non-meat ingredients. This kept all the flavors in balance and provided plenty for everyone. An oversized serving of rice pilaf on the side didn’t hurt, either.
The best part of the evening happened when everyone was leaving and I overheard someone say under his breath, “Well, this will be a hard one to top.”
written by Jamie Y. | Favorite this Writer
A Craft Beer Tasting Guide for Beginners
Have you jumped on the craft beer train yet? If not, you’ll soon be in the minority. A recent report by global market research firm Mintel revealed that 50% of beer drinkers aged 25-34 regularly drink craft beer, and that number continues to grow every year.
What’s so great about craft beer? Simply put, it tastes good. In fact, 86% of the craft beer drinkers from the Mintel study think it tastes better than domestic beer. And with more than 2300 craft breweries across the US, you’re almost guaranteed to find a craft beer you’ll love.
By now, you’re probably intrigued by the idea of a beer you can sip, savor, and enjoy. But with so many choices, where should you begin? Here are three simple-yet-flavorful craft beer styles that are ideal for first-timers.
This style of craft beer is a great place to start if you’re not quite ready to step outside of your comfort zone. Bud, Coors, and Miller are technically Pilsners, although they lack the premium taste of their craft counterparts. Lagunitas Pils and Victory Prima Pils are both excellent choices that will open your eyes to real Pilsner flavor.
If you’re feeling adventurous and want to experiment with flavor, try a Pale Ale. These beers can vary widely in taste from citrusy to piney, but they’re very palatable to those unfamiliar with more complex craft beers. Sierra Nevada Pale Ale and Harpoon Ale are popular choices.
Another terrific option for craft beer newbies is Hefeweizen, a German-style wheat ale. This style is flavorful yet light, making it a very popular summer beer. Bell’s Oberon and Troegs Dreamweaver Wheat represent this style perfectly.
When taking your first steps into craft beer, sample several styles to give yourself an idea of which flavors you most enjoy. From there, you can explore your favorite style more deeply or begin experimenting with complex beers such as Belgian ales, Stouts, and IPAs. Whichever route you choose, let your palate lead you and have fun. Cheers!
written by Lucy B. | Favorite this Writer
Last week, Diet Coke unveiled their newest collaboration with hot US designer Mark Jacobs. Jacobs was the creative director of Louis Vuitton for several years before starting his own collection, and he has now turned his eye to the iconic Coke bottle. The designer follows in the footsteps of Diane von Fürstenberg and Jean Paul Gaultier, who have previously been hired to put a new spin on the classic drink.
Featuring three different designs, the bottles are themed around the 80’s, 90’s and 00’s. Jacobs based the designs around model Ginta Lapina, who appears in outfits that take inspiration from the three eras. The 80’s bottle features Lapina in masculine tailoring, evoking the power suits of the time, and the 00’s bottle shows her wearing clashing prints, in the style of modern stars such as Rihanna and Jessie J.
The launch, which was held at the London Gymnasium, celebrated 30 years of Diet Coke. During this anniversary year, Jacobs will take the helm as creative director of the brand; and to mark the occasion he has posed for a set of press pictures in which he is shown posing with, and drinking, cans of the soft drink. His light-hearted promotional photos and playfully designed bottles show that Jacobs will be injecting some much needed fun and frivolity into the brand.
The bottles are available to buy in Selfridges, and cans featuring the designs will soon be available in supermarkets around the country.
written by Donna E. | Favorite this Writer
Cooking for babies and toddlers can be a challenge. We all want to feed our children fresh, home cooked food, but few of us have the time in our day to day lives to prepare meals daily. Yet with a little bit of planning and a lot of storage jars it is possible to cook a wide range of meals that store well in the freezer and that your little one will love.
If possible, it’s best to sit down once a week and plan the meals for that week. This saves money at the supermarket as you can buy only exactly what you need, resulting in far less wastage. Set aside one or two afternoons as ‘cooking afternoons’ and prepare two or three meals in bulk, allow them to cool, then simply split up into portions and freeze for use throughout the week. Old baby food jars are a perfect portion size so it helps to save these. Don’t forget to throw out any that have been sitting at the back of the freezer for more than a month.
Many parents are concerned about persuading their children to eat vegetables. The good news is that this is easy in the early years as a huge varieties of vegetables can be blended into everyday meals without children noticing! Celery, carrots and aubergines work well in spaghetti bolognese (you might find that you like the added flavour too), whilst broccoli and peas are firm favourites when mixed in with creamy salmon pasta. Leek and potato soup seems to go down very well, and the addition of a courgette often goes unnoticed.
You may also be surprised by the variety of flavours that your baby likes. Squashes and sweet potatoes are popular as they have a soft texture and sweet taste, but you can also be more adventurous – try adding a pinch of curry powder or mangoes and apricots to a chicken casserole for an exotic taste.
And don’t forget – it’s ok to have a few jars of baby food in the cupboard for the really busy days!
written by Brian H. | Favorite this Writer
My server-savvy was born, covered in greases of dubious provenance, in a restaurant in Seattle called the DeLuxe. Unlike the chic urban-renewal joint in downtown San Francisco at which I work today, I made minimum wage and I received little training; I had to fight through rambunctious crowds both escapist and discerning; I experienced an assault on my palate that bordered on maniacal, and I loved all of it.
Expanding glacially over eighty-odd years, the restaurant had been cobbled into being out of lesser, neighboring aspirants. The DeLuxe was a benevolent conqueror. It subdued the defenders and laid bare their walls, but it allowed, for instance, the Chinoiserie wallpaper from a vanquished Thai bodega to break bread with the psychedelic mosaic tile of an ill-fated apothecary. The ceilings were in places ornate, and in others, seasoning luscious burgers with plaster. Its schizophrenic anterooms were filled with loud preteens and wizened Chinese vendors, Microsoft programmers and Lebanese tourists. The place was magnificently meritorious, a laissez-faire monstrosity that, out of its sheer improbability, somehow carried on.
It is closed now, at last, a recession victim. Empty now of its strange tango of aromas, caramelized onion and goat cheese in an unlikely entente with bright paprika and earthy garam masala. Dim dusk light now, on Formica bar and antique wooden banquette. Life and time have carried me elsewhere, but I still entertain the desire someday to breathe new life into that garish juggernaut which taught me the tightrope walk of the restaurant industry.
written by Marcos B. | Favorite this Writer
The little food bar that can-fill-you-up and then some.
Midtown Manhattan is the center of business, fashion, publishing and more. In the middle of bustling lunch-time crunch is difficult to find a good spot to eat well – and be completely satisfied. Every corner is a different choice of fast food, deli operations, and soup or salad combinations.
But in the corner of 31st street, there is a brand new “Little Food Bar” that will satisfy even the most demanding of palates. From a menu selection that is good-to-go to, to the actual seating down experience – the “Little Food Bar” has a lot to offer without being too ambitious and very inclusive. For the vegans, the butternut squash soup (yes, lactose free!) with a well-balanced amount of heat, thanks to the addition of paprika, and topped with roasted pine nuts is a must try. The meat lovers have plenty of choices too from the slowly cooked short ribs sandwich with caramelized onions, goat cheese and a secret sauce (the chef won’t easily give up its recipe) to make a messy but delightful combination.
There is even something for the gluten-free crowd – a corn-flour base quesadilla with porcini mushrooms, onions, and queso-fresco (similar to mozzarella cheese but slightly saltier). The ingredients might not make you melt, except when goat cheese and a poblano sauce are added to the quesadilla that then is topped with a fried quail egg.
written by Coletta T. | Favorite this Writer
Picking Produce at Its Peak
There’s nothing better than the taste of fresh fruits and vegetables. Peas and tomatoes are best when eaten right off the vine. Corn tastes sweetest when cooked right after it has been plucked from the stalk. Peppers and squash retain their firm texture longer when picked at the peak of perfection.
How do you know that the produce you buy at the grocery store has been picked with your taste buds in mind? Use these tips to determine if the fruit and vegetables in the grocer’s produce department will stay fresh in your refrigerator. Look for:
* Lima and shell beans with bright green pods. Snap beans that bulge and snap easily.
* Broccoli with blue-green heads and no yellow flower buds.
* Cauliflower with compact, white and smooth heads.
* Head cabbage that feels solid and hard.
* Carrots that are not cracked or split.
* Sweet corn with dry husks and ripe kernels that secrete a milky juice when punctured.
* Cucumbers that are bright green, firm and about 6 inches long.
* Lettuce with outer leaves that are 4 to 6 inches long. Spinach with 3 inch long leaves.
* Summer squash with a tender skin that can be punctured with a fingernail.
Choose produce when it is at it freshest. Not only will your food taste better, you will enjoy the full nutritional benefits of eating a diet high in vegetables and fruit.
written by George M. | Favorite this Writer
Home made Pizza a fun family activity.
We’ve all been to the local pizza parlor and watched the pizza chef toss that dough and thought- that looks like fun. Why not try it, with your family, tonight? You can buy pizza dough mixes at your local grocery. The problem with all those pre-done mixes is the dough is too sticky to toss or “fly”.
I personally use this recipe, because of it’s speed of prep and rise ability: http://www.food.com/recipe/quick-and-easy-pizza-dough-117532?layout=desktop
Once you have your dough and it’s raised, you are ready to ‘fly the pizza’. Place flour on a dry surface and drop you dough ball on it. Flatten the ball into a round disk. Next, turn the disk over and begin to press down, about a half and inch from the edge, creating a ring of dough this will be your crust edge. Next pick up the dough and begin to slap it from hand to hand. Turn the dough slightly with each exchange. When the dough is about half the size of the pizza pan you’re cooking on, its time to toss the dough. You do this by tossing the dough up into the air with a slight twisting motion. Watch as the dough rises in the air spinning and stretching. Catch it on the downward motion. Repeat until the dough is the size of your pizza pan. Place on pan and top. Congratulations, you’re now a pizza artist who can fly a pizza. Fun and delicious, enjoy!
written by Richard K. | Favorite this Writer
ON ON---WORLD FAMOUS CHINESE RESTAURANT
The On On Chinese restaurant located in Vancouver, Canada, is one of a kind. Never
to be Duplicated! It is the product of years of evolution, from a shabby hole in the wall
eatery for the poor working classes in the downtown Eastside of Vancouver, to a world
reknowned restaurant frequented by Prime Ministers, Sports figures, and Hollywood
The popularity of the On On has nothing to do with its location, which is rather
inconvenient to say the least. Nor does it have to do with its unique decor or lovely
waitresses dressed in traditional cheong sams slit up to hip level and revealing thigh
and leg. In fact; there is no decor to speak of, and certainly no alluring waitresses in
revealing dresses. First timers would often remark upon the simplicity of the place and
lack of visual highlights.
No; the popularity of the On On is directly related to its unparallelled Cantonese home
cooking, the sort which Grandma or Grandpa used to prepare at family gatherings,
decades ago. Nobody put on airs at the On On. The Staff greets customers like long
lost relatives or family. Often they know them by first name and vice versa. There is an
easy familiarity. Often, no menu is consulted. They already know your favourites or
they can certainly read your mind.
On On has achieved Excellence through Simplicity. The food is superbly prepared and
has a Consistency rarely equalled in other restaurants. The green beans are perfectly
crispy, the black bean sauce, not overly salty. The steamed salmon with soy sauce is
moist and perfectly cooked. The salmon flakes off easily, revealing delicious layers of
firm meat lightly coated with fish oils and a touch of light soy or a sauce of chopped
ginger with green onions and soy. There is a subtlety to the flavours, neither too strong
nor too weak.
Its not as if the On On offers exotic fare which excites the palates of its diners; but that
the seemingly ordinary dishes that it does offer are unlike any other ordinary dishes
found elsewhere. Its as if the chefs have turned ordinary ingredients into something
extraordinary. Several dishes can only be found exclusively at the On On. The
Steamed Lemon Chicken can be found nowhere else in the entire city. If you can
imagine a taste of lemon, a slight sweetness, a touch of salted black beans, a hint of
ginger, sweet plum and tender steamed chicken........... I could just pour the sauce over
my steamed rice and be happy with that, if nothing else!
Or Steamed Minced Pork with Chinese Sausage! You cannot even find this dish
anymore in local eateries. Except at the On On; it has become extinct! The sweetness
of Chinese sausage, the minced pork evenly embedded with crispy water chestnut and
thinly sliced Chinese mushroom. Tiny slivers of salted fish dispersed throughout the
pork but nicely countered by the sweetness of the sausage. A trace of sesame oil,
ginger, light soy, and chopped green onions completes this dish.......all elements in
harmony and not overpowering the others.
How about a very ordinary, but at the On On; extraordinary, Beef with Tomato. Its a
standard at most Chinese eateries but once again, the On On Excels at making the
ordinary, extraordinary. Its as if the tomatoes were picked at their peak flavour and vine
ripened. Fresh full flavoured sweet tomatoes, a trace of ginger and garlic, beef filet
marinated in wine and soy sauce, on a bed of finely sliced iceberg lettuce. Superb!
I could go on and on but I’ll finish off with On On’s classic Egg Foo Young. Another
ordinary and commonplace dish but somehow the On On elevates this to another level.
Only a superb chef can make light fluffy omelettes in several layers. Each layer is thin
and is embedded with assorted ingredients such as shrimp, finely sliced mushrooms,
onions, barbecued pork, and sliced lettuce. The gravy topping is absolutely delicious.
Looking around; and seeing the satisfied smiles of total strangers from the four corners
of the globe, is proof enough that the On On is in a special category of its own.
One word of advice. For an early meal, get there around 4:45 PM. The lineup starts
around this time as it opens at 5 PM but on weekends its a pretty long lineup and
waiting times are considerably longer. However, as you stand in line, you can read the
assorted newspaper clippings, view the awards, plaques, and autographed pictures
from assorted World Leaders and Celebrities, both local and International.
Dine once at the On On, and you will understand what I’m writing about. The usual
greasy spoon Chinese food which you have been feeding on in countless small towns
and cities across North America, somehow passing for authentic Chinese cusine; will
fade in comparison to the superbly prepared On On dishes.
Copyright 2007 Richard Kwong