First there was Twitter. Then there was Yelp, and Foursquare. Then came Foodspotting. And Instagram. Social and check-in apps gave us entertainment, and power. We looked for interesting restaurants, showed off the awesome dish we just ate and left a scathing review when our service took too long.
Bub City uses Earshot to listen–not only to who is talking about them but who is nearby and ready for a beer and BBQ. (Photo courtesy Lettuce Entertain You Enterprises)
For many years, the dance of engagement has been skewed towards consumers rather than the dining establishments. Now with Earshot, the intersection between consumers, food and direct marketing just got more interesting. Or at least, more targeted. Customers “within earshot” of a restaurant are identified through any number of social media and geo-tagging channels in real time–the digital equivalent of (or perhaps superior to) outdoor “hosts” urging tourists to come in and order the special.
Earshot, in a nutshell, is a filtering technology that lets restaurants not only see exactly which people are “talking” about them or seeking food that tastes like theirs; it also lets restaurants send greetings and invitations to those people, through the social media channel they use most.
It’s been awhile since our last job roundup! The outlook seems brighter somehow. Here are a few interesting opps we rounded up this week:
Tiverton RI executive chef at Hemenway’s Seafood Grill and Oyster Bar.
Executive Chef Chris Windus is looking for “confident people, seasoned, with chops to keep up” at Todd English’s bluezoo.
Dinner Lab, a unique site pairing chefs with consumers with interesting dining venues, is looking for talented chefs de partie in Austin, Texas. The hourly isn’t the highest in the world but as they say, it’s a good place to test your chops and only one year of experience required.
You say DAK-ery, I say DYE-kery. However you pronounce it, daiquiri practically screams tropical venues with palmetto fans, thatched rooftops and a sapphire-blue sea. In the past 40 years, this once-unassuming daiquiri somehow morphed into a cliché umbrella drink, served slushy and sweet with chunks of pineapple in a piña colada glass.
Photo © Guzzle & Nosh/flickr
It was the date drink of choice at UCLA whenever couples had enough money to go off campus and eat out. Chart House, Gladstone’s, Monty’s Steakhouse, all of them served up a fancy daiquiri with all the trimmings.