Alibeykoy Modern Wed, 23 Nov 2022 00:59:39 +0000 en-US hourly 1 Alibeykoy Modern 32 32 Five Common Seasonal Hiring Mistakes and How to Avoid Them | modern restaurant management Tue, 22 Nov 2022 06:02:07 +0000

The inevitable cycle of seasonal fluctuations in business occurs every year, but it can still catch the restaurant industry off guard if it is not prepared.

As these chaotic holiday months approach, restaurants may need to stock both their kitchens and their staff, but nothing is as easy as it seems. This is especially true as restaurants prepare for another uncertain holiday season. Managers and owners must develop strategic hiring plans through the end of 2022 and into 2023 to protect staff from long hours and burnout.

Despite a slower holiday hiring season, there is still a demand for hiring restaurant workers to deal with the inevitable influx of people who eat out more often during the holidays. In fact, 17% of restaurant chefs are still looking to hire employees. However, limited budgets and resources require thoughtful hiring decisions to reduce wasted time and costs advertising positions or training new hires.

When hiring seasonal workers, whether for customer-facing roles, kitchen support, or back-end logistics roles, it’s easy to get carried away with immediacy. task and inadvertently abandon parts of the hiring process that produce quality candidates. Below, we review five common mistakes recruiters make when hiring seasonal workers and how to avoid them in order to meet your annual goals.

Mistake #1: Overlooking a season-specific hiring strategy

While it might seem efficient to use the same hiring process for short-term workers and long-term workers, you’d be doing yourself a disservice. Attracting seasonal talent requires a little more creativity in terms of sourcing, screening and onboarding, and potential workers deserve a curated experience that fits their schedules, access and abilities. By developing a hiring plan specific to a short-term worker, you give yourself the flexibility to recruit and hire based on your specific needs at that time.

How to avoid

Think broadly when it comes to finding candidates. Start by asking questions like: Where do your ideal candidates typically look for jobs? How can you make sure they find and apply for your job? How do they typically apply for jobs?

When you’ve created an image of your ideal candidate, make sure your application process matches their lifestyle and sense of urgency. For example, students who are home for winter break would benefit from a mobile-friendly application path with very few steps.

Mistake #2: Inaccurate Needs Assessment

Amid the flurry of activity leading up to a busy season, it’s possible to lose sight of what your business really needs beyond a few extra pairs of hands. We often tend to take too big a picture of what a seasonal worker can accomplish during their short time as an employee. Training and onboarding for a new role is no small task and it can take time to learn before you can start meeting the needs.

How to avoid

Consider your larger goals by asking yourself: How does hiring seasonal workers fit into your budget? How will this affect your annual income and annual expenses? How can you hire short-term workers most efficiently while honoring the efforts and progress of your current team?

A thorough needs assessment will help you identify who you need, how many people you need, and how adding staff can complement (rather than compete with) existing processes. For example, hiring support for current staff (i.e., hostess, busser, bar-back) can give current employees extra hands to prepare for service or manage customers during downtime. heavy traffic. Similar roles that require minimal training allow full-time staff to take the lead while feeling supported by seasonal workers.

Mistake #3: Waiting too long to start hiring

Seasonal hiring deadlines can differ from industry to industry, but it’s never unwise to start earlier than you think. Restaurants and other businesses are jostling for seasonal talent, so you might find that a few extra weeks will give you a real leap ahead of the competition.

How to avoid

Seasonal hiring doesn’t have to be limited to standard busy seasons. To stay ahead of the game, consider making your seasonal hiring strategy a year-round business.

Invest in a recruiting platform that enables fast mobile apps, with features like text-to-apply and automations that keep your potential talent funnel flowing without the need for manual intervention.

Mistake #4: hiring only for seasonality

One of your seasonal hiring goals may be to hire workers to do additional tasks that your current employees can’t handle, but don’t overlook the potential for longevity. Seasonal hires have the potential to bring positive qualities and change your current roster and can be an asset over time. Alternatively, some seasonal employees may be available year after year for the same role.

How to avoid

When interviewing seasonal workers, consider the candidates’ long-term goals and how they align with your company’s goals. If there is a game and you see potential in a candidate’s abilities beyond the temporary season, be transparent about staying on the team after the preliminary period ends. For annual hires, developing a workflow to connect with and effortlessly recruiting them on a yearly basis means less time getting employees to the field.

Mistake #5: Not investing in longevity

Echoing the above, you might decide to approach your hiring strategy with a completely different end goal: to keep seasonal workers on the team for the long term.

How to avoid

Investing in long-term hires starts with sourcing: configure your hiring settings to filter out candidates who are looking for short-term or contract work, with the possibility of an extension after the contract ends.

During the screening and interview processes, discuss the candidate’s career goals and consider whether you might have a more permanent position for them in the future.

Seasonal hiring can get messy and hamper your daily activities. But with a rock-solid system in place that can be replicated at the start of each busy season, it’s easy to stand out from the competition and bring in quality talent when you need it.

Slowed seasonal hiring still hiring

Regardless of uncertain economic situations, the holiday season will always see spikes in spending at food-related establishments, including grocery stores, caterers, and restaurants where people enjoy experiences, especially food-related ones. According to a retroactive Bank of America study, restaurant customers continued to dine out at stable rates during the Great Recession (January 2008-July 2009) despite drastic spending declines in all other areas. They simply adjusted where they were spending their money for more affordable options.

This continued interest in catering services will create a continued high demand for seasonal workers, especially as families, offices and groups of friends prepare to celebrate the holidays again this year. Managers and restaurateurs will need to balance increased workloads with tight budgets to maximize profits without burning out their staff. Fortunately, digital services and strategic hiring practices can help ease that burden, while reducing the time and money wasted hiring and interviewing candidates so that every restaurant is on solid financial footing as it approaches. 2023.

Foodservice Packaging Market Report | modern restaurant management Fri, 11 Nov 2022 06:02:15 +0000

According to the report by Global Market Insights Inc., the global foodservice packaging market was valued at over USD 118 billion in 2021 and will surpass a revenue collection of USD 186 billion by 2028 with an annual growth rate by 5% from 2022 to 2030.

The value of the foodservice packaging industry will increase at a tremendous rate as the processed food sector is witnessing a notable expansion. The demand for processed and packaged foods is increasing rapidly among the younger generation due to their hectic lifestyles, which leaves them no time to prepare home-cooked meals.

The take-out and home delivery trend has accelerated significantly, especially during the COVID-19 pandemic. As restaurants closed at the height of the outbreak, people turned to online food delivery platforms. Hygienic packaging also took center stage during this period.

As of March 2021, nearly 47% of US citizens had used a food delivery app during the pandemic period. Additionally, 53% of respondents to a 2021 survey by the US National Restaurant Association said food delivery and takeout were an important part of their lifestyle. These factors have positively influenced the use of foodservice packaging products to ensure safer and more hygienic delivery of food.

Here is a detailed list of global factors that will accelerate product adoption:

Prepared meals to meet high demand

Ready meals are gaining popularity among young people because they are easy to transport and do not require much preparation effort. The convenience store chain is also growing at a steady pace due to the growing demand for these foods. Instant noodles, canned soups, frozen fruits and vegetables, and processed meats and cheeses are widely consumed around the world.

The COVID-19 pandemic helped boost sales of these food products because they were pre-made, readily available and cheaper. According to South Korea’s Rural Development Administration (RDA), the country’s overall spending on consuming processed foods or convenience foods has increased by 18.4% throughout the period of the COVID outbreak. -19. Catering packaging items are a crucial part of these foods as they keep them warm and hygienic. They also facilitate easier, long-term storage.

Environmentally conscious customers will prefer cardboard-based packaging

The food packaging industry is constantly evolving to accommodate the unique preferences of its customers. Plastic and glass are among the most popular packaging materials for food and beverages.

However, over the years, customers have become more aware of the harmful effects of disposing of single-use plastic and glass cups and cutlery in the environment. This prompted them to look for food products packaged using sustainable raw materials, such as cardboard.

Because cardboard-based food packaging is highly recyclable, it can be reused for a long time, reducing waste. Cardboard-wrapped foods prevent them from being crushed or dislodged, making them safe for transport over long distances.

Rigid packaging materials gain traction

Rigid food packaging materials are important for products that have a high risk of spillage during transport. These materials provide greater stability and support for ready-to-eat foods, such as cereals, canned soups and spirits.

Plastic is one of the most common materials used in rigid packaging because it provides protection against heat, inhibits the growth of harmful microorganisms in food, and prevents spillage. According to the UN, approximately 36% of all plastics manufactured are used for packaging, indicating widespread use in the food packaging industry.

European customers will increase their preference for green packaging

Europe is becoming an attractive market for catering packaging manufacturers as demand for takeout and food delivery has exploded in the region. The total number of food app installations reached around 170 million in Europe in the first nine months of 2021.

Additionally, a growing percentage of customers are willing to pay more for food deliveries that use sustainable packaging and come with eco-friendly cutlery. Companies are also responding to this demand by introducing innovative food packaging solutions.

Sustainability is the future of the foodservice packaging market as more and more companies around the world are becoming more environmentally conscious when it comes to the raw materials they use to package food products. With constant innovations aimed at improving the reliability and performance of these products, the future of the industry looks quite bright. Emerging countries in Asia-Pacific and Africa could be among the fastest growing markets for food service providers and online food delivery apps, indicating strong potential for packaging manufacturers.

Exploring food culture | modern restaurant management Tue, 08 Nov 2022 08:00:00 +0000
Have you ever wondered what the chiefs were discussing behind closed doors? A new book coming out today has answers.

“Conversations Behind the Kitchen Door: 50 American Chefs Mapping Today’s Food Culture” by Emmanuel Laroche offers insights from top chefs and readers will leave with advice and inspiration from renowned chefs, restaurateurs, from bartenders and industry leaders, all of whom shared their stories in their own words. Topics include where they got their start, what they learned from mentors, how they mastered proper techniques and trends to broaden their culinary horizons.

Born and raised in France, Laroche is Vice President of Marketing at Symrise North America, a global manufacturer of flavors for the food and beverage industry. In 2015, Emmanuel developed an exclusive partnership with StarChefs for Symrise and began hosting panel discussions with successful culinary professionals. In 2018, he launched the podcast, Flavors Unknown, featuring a series of conversations with acclaimed and award-winning chefs, pastry chefs and mixologists from across the United States.

Modern Restaurant Management (MRM) magazine caught up with Laroche to learn more about why he wrote this book, the state of restaurant culture and more.

Why write this book and why now?

My passion for food started when I was a child in France. When I was six or seven years old, my mother taught me how to cook a Lorraine quiche from A to Z. I grew up in a family where food was omnipresent at home as well as when traveling and in a country with a strong heritage. culinary.

When I arrived in the United States, my French family and friends constantly teased me about the lack of culinary traditions in America. Twenty years ago, I was not able to answer it correctly. Today, after four seasons of my podcast, “Flavors Unknown,” where I interview acclaimed American chefs, pastry chefs, and mixologists, and numerous tasting adventures across the country, I felt I had enough knowledge and content to write a book to formulate an answer.

“Conversations Behind the Kitchen Door” is also a way to get more people to listen to my podcast. These are personal projects related to my passion for food and the desire to understand the people who produce it, transform it, celebrate it and share their passion for food with others. I’m a marketing manager for a global food ingredients company and I travel often for my daily job. The pandemic gave me time to write the book.

How has the pandemic affected restaurant culture?

Much has already been written on the subject. During the pandemic, I had the good fortune to host two podcast episodes featuring panel discussions with several chefs from different parts of the country and representing distinct restaurant profiles. After these episodes, my conversations with culinary chefs continue to point out that a number of people have left the hospitality industry for good. Chefs from various walks of life first mention that it is difficult to find skilled labor and that there is a shortage of labor and a shortage of food.

Since the pandemic, many chefs have created fast-casual concepts and we are seeing more and more tasting and prix fixe menus. I am very happy to have witnessed much more community spirit and support between restaurants and with farmers and suppliers.

What traits or characteristics are necessary for a good restaurant chef?

In the last chapter of the book titled “Cooking as a Metaphor for Life”, I recount something that chef David Burke told me. He said four things are important in this business: having an open mind, a good work ethic, a drive for success and enthusiasm. From all the other conversations, I pick up, in the same chapter, a lot of advice on leadership. I picked a few; be present and approachable, create a positive environment, encourage respect, implement standards, and remember that great reviews are earned.

A good restaurant chef must understand how to balance discipline, creativity and consistency.

A good restaurant chef must understand how to balance discipline, creativity and consistency. Discipline as a way to get results, creativity as a way to find creative solutions to achieve something, and consistency as having a common goal and what is expected of everyone to deliver food to the highest standards every day. high.

What lessons did you learn while writing the book?

I learned many lessons from writing this book, about leadership, about food, and about me as an individual. I have already mentioned some leadership lessons. Regarding food, I should cook locally and buy more in season because the products taste better and are cheaper. My time spent with Chef Drew Adams in the woods along the Potomac River in DC convinced me that I should explore foraging more. I am now working hard to access better quality ingredients and support farmers markets and local businesses.

The purpose of this book is to demonstrate that people should not be afraid to experiment in the kitchen and only use recipes as guidelines. Not everyone has the same restaurant ingredients, and everyone has different markets and different seasons.

For me, as an individual, I have learned that the future is about collaboration. I always have to look for opportunities and anticipate and prepare for the unexpected. I shouldn’t be afraid to fail. And finally, resilience is the secret ingredient to success. I love to travel and go on culinary adventures. All the culinary chefs I’ve had on the podcast are challenging the new generation of cooks to travel to wider horizons. They suggest tasting everything, taking pictures, writing notes and bringing back ingredients. In the chapter “The Saveur-Memory Database”, I give a list of twenty travel tips for setting up a tasting circuit.

What do you hope readers take away from the book?

People emotionally connected to the food and drink they love will enjoy learning about the travels and stories of the chefs who make them. This book will help readers learn how to choose quality ingredients, build relationships with farmers at farmers markets, and find inspiration while traveling. Individuals interested in the current state of the food industry and how it has shaped eating habits, with advice from chefs on how to be more creative in the kitchen. Food enthusiasts will learn how America eats today and understand how chefs think. Culinary students will learn the importance of setting short and long term goals and finding a mentor to guide and challenge them. Cooks will find new sources of inspiration and guidance to grow in the industry. And finally, chefs will find out what their peers are doing.

The pandemic has fundamentally changed the restaurant industry and despite food business closures, bankruptcies and uncertainty, the hospitality industry has proven more resilient than expected.

“Go and Travel” is probably the top recommendation I took away from my conversation with culinary chefs. It is a great source of inspiration. It resonates with my DNA. I have identified seven common paths when it comes to the chef’s creative process (which can be used alone or in combination). I share them in the chapter titled “Creative Decisions”.

Many of the culinary chefs I spoke to were also mentors. I share in the book eight key tips that most of them have learned from their mentors and passed on to others.

What do you think are the main challenges restaurants will face in 2023?

There is still a cost of living crisis and the restaurant industry remains highly competitive, and we will continue to see chefs use their creative thinking and collaborative approach with farmers and suppliers to find a way to reduce the costs. One thing I’ve learned from all my conversations is that leaders are resilient. The pandemic has fundamentally changed the restaurant industry and despite food business closures, bankruptcies and uncertainty, the hospitality industry has proven more resilient than expected.

Food trucks and ghost kitchens are here to stay and with changing behaviors and attitudes towards food for new generations, new opportunities for food and beverage innovation will emerge. More and more people are working from home, which will provide opportunities for quick casual ideas for breakfast and lunch. More creative packaging will come into play as convenience will continue to drive innovation. Plant-based food is here to stay and more and more people are adopting the flexitarian diet. How can chefs make plant-based foods more desirable?

What excites you about restaurants and the industry?//

The passion I have had for food since my childhood in France never needed to go away. I still want to explore. I have the chance to take part in more than sixty tastings a year. Am I feeling FOMO (Fear Of Missing Out), a syndrome so often mentioned in reference to Millennials? Probably me. When I travel, I always plan my trip by searching the web for unique restaurants, coffee roasters, breweries, and local bakeries. When I interview culinary leaders, I’m curious about their innovation and creative process. Chef Elizabeth Falkner says in the foreword she wrote for my book, “Emmanuel really looks like he’s trying to solve a puzzle, which is why this book is such an important piece of writing.”

What advice would you give to someone new to the industry?

I give eight tips from chefs and their mentors in the chapter “Cooking as a metaphor for life”. Here are four: lose your ego!, set goals early in your career, find great mentors who can guide and challenge you, and respect everyone and everything. And to be successful, focus on satisfying local customers, because you need to attract the neighborhood. They will be the ones to help pay the bills.

What is your favorite or most colorful anecdote in the book?

Among the cooks:

There are lots of little anecdotes like when chef Shamil Velazquez mentioned he applied to the CIA when he was in 9th grade, or when chef Brother Luck shared that he went to work in restaurants to eat at the end of the evening.

A colorful story recounts the moment chef Fiore Tedesco decided to stop playing drums in a band and start cooking.

A moving story is when chef Bonnie Morales mentioned that the name of her restaurant Kachka is linked to the hard story of her grandmother escaping from a ghetto in Belarus during World War II.

What are some of the most surprising things you learned from the chefs you interviewed for Conversations Behind the Kitchen Door?

Only a few of the people I spoke to consider themselves artists. It was an idealistic mental image I had of them. During my conversations, I learned that the creative side of their work is becoming less and less of a focal point. As they progress in their career, execution, techniques, process, leadership and simplicity take over.

Alexandra Daddario bought a mid-century modern house – DIRT Wed, 02 Nov 2022 07:26:00 +0000

Alexandra Daddario already owns an elegant mansion in Hancock Park, but the Porsche ambassador and ‘The White Lotus’ star has decided to take on another real estate project. Records reveal that Daddario and her new husband Andrew Form bought a mid-century modern repairman in the leafy hills of Brentwood, on the Westside of Los Angeles.

Originally built in the 1950s by famed modernist architect Allen Siple, the post-and-beam structure sits on a quiet street high in the hills, tucked away down a long driveway shared with another house. The property debuted on the market earlier this year to much fanfare, asking for just under $8.7 million. Still, Daddario and Form, a movie producer (“Teenage Mutant Ninja Turtles,” “Friday the 13th”), were able to snag the spot for a cut-price $7.6 million.

Sometime in the 90s, the house was remodeled and expanded via a two-story addition. As such, the current spaces are an unusual mix of dated eras and design trends; the sky-lit kitchen has granite countertops and burnt yellow cabinetry, carpet anchors both the master bedroom and bath, there are red Japanese-style entry doors, and the great room offers a wooden ceiling with an original brick and stone fireplace.

In total, the rambling structure features three bedrooms and four bathrooms in nearly 5,000 square feet of living space, plus a detached three-car garage – all tightly surrounded by overgrown gardens, a lagoon style adjoining a thatched cabana, and a canopy of mature eucalyptus trees. Glass walls provide picturesque views of the canyon, and on a clear day the Pacific Ocean is visible.

It’s not yet clear what Daddario and Form plan to do with their new outpost in Brentwood, but we think the right architect and design team could give the premises a full makeover that would make it one of the gems. the brightest of these hills.

And in addition to this project and his current residence in Hancock Park, Daddario recently sold an apartment in New York and a modest bungalow in the heart of Los Angeles’ Beachwood Canyon.

a modern hotel on the Monegasque border Sat, 29 Oct 2022 12:46:41 +0000

In 1995, the three-star beach hotel owned by the Ramada company opened its doors to its first guests. A few years later, it was bought by the Marriott group and upgraded to four stars.

In 2019, its 186 rooms were completely renovated. Mariott Suites now truly bask in Mediterranean light and warmth. The designers chose pastel colors for the interior of the rooms, with floors covered with wooden parquet. Very important, 80% of the rooms have a panoramic view of the coast.


The Riviera Marriott hotel is officially located on French territory. However, some Principality attractions are even more accessible from here than from Monaco! A 6-meter walk from the hotel door will take you across the border to another state! The Riviera Marriott offers a picturesque panorama of the Cap d’Ail marina, which rivals in beauty that of Port Hercule in Monaco. Luxurious super yachts are moored there and the proximity of the Monaco Heliport makes it even more attractive for lovers of luxury vacations.

Just a few minutes and you will find yourself at the Louis II stadium, a regular venue for “Monaco FC” football matches. A 7 minute walk will take you to the extraordinary Princess Grace Rose Garden. Each season, it soaks up the delicate scent of its beautiful flowers. Its international florist competition showcases the most amazing plants from around the world. Another 5 minutes, and you can reach the famous Chapiteau. A stroll through Monaco’s iconic restaurants, such as Beef bar and Moshi Moshi, will only take you a little longer – around 10 minutes to Quai Jean-Charles Ray.

The hotel is also located right next to the Principality’s main business district in Fontvieille. In addition to its shopping centers and offices, discover the Monaco Zoo, the Stamp Museum and the picturesque port. You are now a stone’s throw from the old town of Monaco-Ville and the Place du Palais with its Prince’s Palace. Once you’ve tired of the city scenery and fancy a coastal walk, just turn right from the hotel. A few minutes walk will take you to the sandy beach of Marquet near a popular footpath that stretches to Mala beach.

Bars and restaurants

The hotel’s Bolinas restaurant favors Mediterranean cuisine. Its poolside bar serves delicious cocktails and snacks.


Guests are invited to take advantage of the state-of-the-art fitness room. Book sports sessions with a private instructor and relax by the outdoor swimming pool. The hotel also has a ballroom for special events.

A free hourly shuttle service to central Monaco is available for Riviera Marriott guests.

Room rates start from EUR 174, depending on the season.

Discounts and special offers are available for Marriott Bonvoy cardholders.

Address: Port of Cap d’Ail, 06320 Cap d’Ail

Tel: 04 92 10 67 67

How consistent communication can help revive the hospitality industry | modern restaurant management Thu, 20 Oct 2022 06:03:42 +0000

In the wake of the pandemic-induced economic turmoil, the hospitality industry is suffering from labor shortages, with the rising cost of living compounding the impact on businesses and individuals. Now more than ever, effective customer service is essential to building customer loyalty and regenerating revenue impacted by the pandemic.

The key to providing exceptional customer service ultimately lies in consistent communication, as adequate English proficiency is key to ensuring a positive customer experience. Language barriers can get in the way of responding quickly to guest needs, especially in a rapidly changing hospitality industry. Consequently, companies are beginning to prioritize English language training as it results in better efficiency, productivity and ultimately profitability in the industry.

In the casual dining sector, 73% of workers do not have English as their first language, and in hotels, 50% of workers are not native English speakers. Therefore, it is important for hospitality companies to provide their employees with effective English training, which can act as a boost for their businesses.

Unfortunately, due to labor shortages in the industry, hospitality businesses are inevitably more likely to face growing customer concerns as reduced workforces struggle to keep up with customer demand. Likewise, the rising cost of living means that customers expect more from their money and place greater importance on customer service. Through fluency in fluent English, a language is shared between the employee and the customer, producing a consistent and cohesive line of communication to help the customer meet all their needs and effectively resolve conflicts will be the key to success. .

Staff satisfaction

Hospitality has recently been named as the most stressful industry to work in, it is essential that staff receive the proper training to enable them to confidently excel in their role. Employees provide effective customer service when they are satisfied with their work and feel supported by their employer in the workplace. In fact, 76% of employees say a company would be more attractive if it offered additional training to its staff.

English training ultimately acts as an instrument that gives staff increased confidence, which will inevitably be reflected in their communication and interactions with customers. Not only is English proficiency among workers a boon for businesses in the hospitality industry, but it also improves the overall quality of life for employees as more and more opportunities become available to them.

It has also been revealed that retention rates increase by 30-50% in workplaces with strong learning cultures, helping to address the labor shortage within the industry. As companies begin to understand the importance of this, the ELT will increasingly become a standard in the hospitality industry and an attractive quality for potential employees.

Training in artificial intelligence and English

A study by Lorman indicates that 85% of employees want to choose training schedules that fit their schedule, which is certainly relevant for hospitality workers who have variable work schedules. AI-powered applications can help companies in this regard, as they allow staff to complete their training anytime and anywhere, while significantly reducing training and tutoring costs for companies. AI platforms produce specialized and user-specific content, so that staff can benefit from the most efficient and adapted training experience possible.

A virtual English coach can give employees the confidence and skills of a native to produce cohesive communication. To enable catering businesses to survive and grow in a tough market, having staff who can communicate effectively and respond to customer needs with confidence will reap the rewards of satisfied customers.

Modern 80s house influenced by Frank Lloyd Wright for sale in Eagle Rock – DIRT Sat, 15 Oct 2022 07:00:00 +0000

Ranked by Newsweek as the sixth most beautiful college in America, Occidental College occupies 120 acres in the Eagle Rock neighborhood of Los Angeles. The hilly streets just north of the Oxy campus are also quite scenic, a micro-hood that, unsurprisingly, has always been popular with liberal arts college faculty and staff.

In this bucolic pocket are several homes designed and built by Oakley Norton, an Oxy alumnus who worked for a time as the college’s assistant admissions director and was married to one of the college’s theater teachers. school. Completed in 1982, the last of Norton’s unique residences is now on the market for the first time in three decades.

Hidden from view behind a long horizontal door at the rear end of a private driveway, the redwood-clad residence is arranged in a series of descending linear volumes, with deep overhangs connecting the segments. Built with slumpstone blocks, lots of wood and ceramic tile, it was designed to use passive solar energy to maintain an even temperature.

Norton, who also worked as a math teacher, used a hexagonal grid as the basis for the interior plan of the house. According to the listing’s description, a family trip to ancient ruins in Mexico provided the designer-builder with additional inspiration for his architectural vision. We’d venture a guess that Norton’s other major influences would likely include Frank Lloyd Wright, Greene & Greene, John Lautner and MC Escher.

Measuring 3,420 square feet, the home scatters four bedrooms and three bathrooms between its various levels. Notable attributes include custom pendant lights made of stained glass and wood slats, exposed tongue and groove beam ceilings, clerestory windows, custom hexagon floor tiles, interior garden and all types of imaginable built-in elements, from cabinets to shelves. to furniture. There are also several terraces and patios and a carport for three cars.

Set on a wooded 10,117 square foot lot with downtown views, the one-of-a-kind property is listed with Loren Anderson and Amy Pace of Compass at an asking price of just under $2 million.

Five tips for celebrating Halloween in your restaurant | modern restaurant management Wed, 12 Oct 2022 14:29:43 +0000

Fun costumes, scary movies, creative decorations and heaps of candy: what’s not to love about Halloween? It brings out childlike playfulness, creativity and feisty excitement in just about everyone.

As a restaurant, you have the opportunity to feed this joyous excitement with special events for the season, so seize the opportunity before the winter holidays take over! Hosting a Halloween party at your restaurant is a wonderful way to turn a solid profit, but it also shows customers that your place is a place to have fun.

Host an unforgettable Halloween party that benefits your business by following these simple tips.

Half the fun of Halloween is dressing up in something special. Stay on theme and dress up your regular menu to be even spookier for your Halloween party. The best parties are the ones that leave no detail untouched, so get creative and think outside the box when creating a themed menu.

Unique and exclusive menu items will attract customers and help you increase your sales. Rename the drinks you’re already making to make them look spookier (call your house red the “Blood of Your Enemies” and nickname your Long Island Iced Tea the “Grave Digger”), or come up with a list of drinks with totally unique ingredients, like fake eyeballs, dry ice, gummy worms, Halloween candies, etc.

Do the same for your menu and consider offering special discounts to attract even more customers. Go the extra mile and print themed party menus for attendees, or create QR code menus to save paper and make things easier.

It’s not a party until there’s a crowd! Make sure the effort you put into planning your Halloween party pays off by advertising enough and strategically in the weeks leading up to the event. Print a flyer announcing the party to hang around the house and in various places around town.

Likewise, use social media to your advantage and post, post, post about your party. Create a themed graphic to promote the party with a post including details like location, time, dress code and entry fee. Advertise drink and food specials with a preview photo of a particularly tempting treat. Pin your ads to the top of your social media pages or keep party information in an Instagram highlight so anyone who visits your page will immediately remember the event.

While a fun Halloween party is an incentive in itself, it can’t hurt to provide additional temptations for customers who might be reluctant to attend. Make your Halloween party a highly anticipated one by announcing a special prize (like a free spooky photo shoot, gift card, free merchandise, dessert, etc.) for the person or group who wears the best suit.

If a costume contest isn’t your thing, you can keep the competitive spirit alive by hosting a raffle. Sell ​​low-cost tickets to use as party profit or for a good cause (the latter might entice people even more).

People will likely be taking photos at the party, so take advantage of this by asking attendees to share their photos from the event with a special hashtag unique to your restaurant. Award a random participant a fun prize the next day. This will get a lot of eyes on your social pages and get people to post about your place. Make it even more special and attractive with a custom-made photo backdrop for the party.

Take things up a notch and double the fun of your party by teaming up with another local location to host the event. You can collaborate with a nearby restaurant, a dessert truck, a non-profit organization, a brewery, a local art gallery – choose your poison and watch it transform your party.

Collaborating for a party means you’ll get double the ads and lots of potential new faces in your restaurant. Maybe you’ll choose to partner with a non-profit organization and donate some of the party proceeds to their cause, or maybe you’ll pair popular dishes from your restaurant with new wine from a vineyard. local. Either way, don’t forget to advertise your partnership with the party.

A Halloween party is only as good as its decorations, and that’s a fact. Give people what they want and make it a night to remember for all the right reasons.

While you probably have plenty of spider webs, skeletons, and orange balloons to hang up, don’t forget the little things. Dim the lights in your home or make it extra special with red, purple or orange lights. Replace your usual playlist with a scary one or set up a professional DJ booth. Decorate everywhere, even in bathrooms. “Terrify” guests and hire a haunted house actor, or have your staff dress up as zombies.

Order themed plates, napkins and cutlery. Find ghastly glasses for your specialty cocktails, order a smoke machine, or even create custom signage for the party. If it’s a family event, consider playing Halloween movies on your screens or projecting them on the walls. Provide fun props for photo shoots like witch hats, fangs, fake (!) bloody knives. As they say, the devil is in the details.

Whether you’re looking to host a fun family-friendly community event at your restaurant or an all-night adult party, Halloween is the time to do it. Make your restaurant the talk of the town by throwing a Halloween party that goes all out.

Organic Modern Home by Harwell Harris for Rent in Hollywood Hills – DIRT Wed, 12 Oct 2022 07:00:00 +0000

Nestled among the trees on a hilltop overlooking the San Fernando Valley, this wooded retreat was completed in 1939 by brilliant sculptor-turned-architect Harwell Hamilton Harris. An Otis Art Institute alumnus who began his architectural career as an apprentice of Richard Neutra, Harris designed the Cahuenga Pass residence for two fellow artists, Lee and Mary Blair.

Considered one of Disney’s most influential designers and art directors, Mary Blair was instrumental in crafting the look of classic Disney movies such as ‘Cinderella’, ‘Alice in Wonderland’.“, and “Peter Pan,” as well as that of Disneyland’s beloved “It’s a Small World” theme park attraction. No slouch himself, Lee Blair worked as an animator on several Disney masterpieces, including “Fantasia,” “Bambi” and “Pinocchio,” and, during the relatively brief period when the Olympics included the arts in his competitions, won a gold medal for one of his watercolors in 1932.

A shining example of organic modernism, the redwood-clad residence was the proud recipient of a meticulous years-long restoration by designer David Brudnicki. Measuring a compact 1,254 square feet, it feels larger thanks to abundant fenestration in a variety of shapes – fluted glass, folding French doors, clerestory windows and skylights. Responding to the steep hillside terrain, Harris structured the house into a trio of stacked volumes, with the entertainment areas (living room, dining room, kitchen) on one level, the master bedroom and bathroom on another. , and a spacious studio / second bedroom In the third.

Notable original attributes include hardwood floors, a sculptural brick fireplace, built-in cabinetry and furniture, soffit lighting, and folding partitions. Each level has its own dedicated private outdoor space, ranging from a covered patio to a shaded roof terrace to a terraced lounge with ping pong table and hanging swing seat. Not original to the property but certainly handy for carrying groceries etc, is a funicular that runs from the garage at street level to the front door.

The technically small but architecturally major home is now available for furnished rental for a monthly rent of $11,500. Robert Lee Walters of Leland Properties owns the listing.

Modern Home by British Architect Listings in Los Angeles – DIRT Fri, 07 Oct 2022 16:48:00 +0000

Although the eminent Scottish architect Charlie Sutherland is probably best known for designing large-scale commercial projects across the pond – the British Embassy in Berlin, the Bill Scott Sculpture Center to the sculpture studios in ‘Edinburgh and China’s Chengdu Museum, to name a few – it also happened to create quite a distinctive residence right here in the Los Angeles area in 2017. Resting along the coveted pedestrian streets from Venice, within walking distance of the beach, the alluring gem recently hit the market for just under $4.9 million.

Setting this property in a class of its own, according to listing agent Michael Grady of The Agency, is that it is “designed by one of the world’s most iconic architects”. But the place also has a host of special features, he adds, including “the perfect marriage of form and function with its indoor and outdoor living spaces.”

Nestled on a gated plot that spans over half an acre of land, the towering structure is preceded by an olive grove and private patio, and also has a one-car garage and a garage. additional parking for two other vehicles. Once inside, nearly 3,400 square feet of living space on three levels surrounds an open-air courtyard and walls of glass open to numerous balconies, while offering picturesque ocean views and treetops.

Of particular note is a large room sporting a fireside lounge with a built-in sofa and concrete bar overlooking the courtyard, as well as a wall-painted Bulthaup kitchen fitted with high-end Gaggenau and Miele appliances, as well as a adjoining dining room. . Other highlights include three exterior-accessible bedrooms, each with its own spa-inspired soaking tub or glass-enclosed shower.

One of the most unique elements of the property? “It’s a rooftop entertaining room and living deck with its own kitchen, dining deck, and view of the Pacific,” says Grady. “This is truly a one-of-a-kind property.”