Regular Features
News and notes from area restaurants, hotels and clubs.
CalendarEvents, education, charity events and seminars.
|
|
 |
|
| Northwest Stir February 2012 |
|
|
 |
Beverage Business |
| |
|
|
Mardi Gras mania
Northwest restaurateurs are getting ready to laisser le bon rouleau de temps. Read More...
|
|  |
|
Super Bowl specials |
| |
|
|
Super Foodbowl
Sunday, Feb. 5 may focus on football, but restaurants across the Northwest are taking a decidedly foodball approach to the day. Read more...
|
| |
|
Talk of the Table |
| |
|
|
Misunderstanding social media
The multi faceted social media world is not one to misunderstand. Read more...
|
|
 |
Seattle contender for Top Chef
Rumor has it that Top Chef is considering Seattle as a venue.
The city just has to tip them....to offset the production costs.
 |
Register now for Taste Washington
Now is the time to register restaurants for Taste Washington, one of the premier food & wine events in the U.S. At the event, this year March 31 and April 1 at CenturyLink Field Event Center, chefs connect with more than 3,500 consumers and showcase culinary talents to more than 750 wine & food industry and media attendees. In addition, your restaurant’s involvement communicates to all the guests your incredible support of local Washington State products and affinity for wine and food.
Restaurants registered by January 31st can take advantage of an additional $50 in reimbursements. The regular restaurant reimbursement rate is $175. The early bird reimbursement makes the rate $225.
Get more mileage participating with:
- Logo & link on our event website
- Promotion at our market booth and concierge desk ahead of event and pre/post promotion of Taste Washington restaurants
- Listing in our March Seattle Met ad
- Listing in a minimum of three of our Seattle Times ads
- Opportunity to place promotional items or coupon in our gift bags at the event
For details contact Melinda Haynes 206-367-2420 x 1223 or melinda@varsitycommunications.com |
Job site
A new service industry jobs site that connects skilled staff with compatible employers, PoachedJobs.commakes hiring and being hired in the food and drink industry faster, easier and more thorough.
Created and developed by a team that has set foot in every food and drink position in the industry, PoachedJobs.com recognizes the need for a specialized website targeted to employers and job seekers alike. “Poached started out of our own frustration with generic posting-board classified ads and our inability to attract the right applicants,” says Peter Bro, co-founder of Poached. “Our site was born out of personal problem-solving, and my fellow bar and restaurant owners are extremely vocal and supportive of what PoachedJobs.comoffers: a better solution to the slow and problematic process of hiring for service industry jobs."
With a fee structure similar to the present posting-board model, hiring managers will welcome the easy-to-manage “flip book” functionality that allows employers to view, rate, print and share resumes – ideal for organizing the most qualified potential employees quickly and easily. The site also prevents personal and work emails from being flooded with resumes by storing all communication on thePoachedJobs.comsite. Equally appealing for job applicants, PoachedJobs.com is the best resource for hunting down the top food and drink jobs in Portland.
In addition to industry jobs, the site features editorial content focused on industry insiders - those providing the service, not those being served. PoachedJobs.comoffers exclusive interviews with local chefs and their advice to job seekers looking to land positions on their teams along with the latest industry news, SIN listings, links to server permit applications, and even tips for taking care of tired, swollen feet.
|
|
|
|
|
