Great Taste Magazine 2013 November December issue we report on entrepreneurs and restaurateurs that are using technology and “Keeping App with the Times”.
Entrepreneurs and restaurateurs are “Keeping App with the Times” by developing innovative means of integrating technology into their restaurants and riding the constant wave of creativity in the technology world. Technological advances, namely those that come in the form of apps, have made restaurants more successful, people more social (albeit behind a computer screen or smart phone) and have spread the love of great food to “plugged in” foodies everywhere.
We spoke to Tal Zvi Nathanel of MyCheck, an up and coming app prominent in Israel with future goals of infiltrating the foodie scene in SoCal. We also partnered with IT Mentor, San Diego’s premier application development company, to create our very own Great Taste Magazine app which keeps readers connected with the whos, whats and whens of the OC restaurant industry.
James Wall and Greg Nagel, recent additions to the Great Taste team, are introduced in this issue and can be seen on the website by way of our weekly Ask A Wino and Craft Beer 101 Q&As. Are you a restaurant owner weighing the pros and cons of hiring a consultant? We break down what you should know and consider before making your next move. With so much importance being placed on keeping app with the times, it is easy to forget what lies beneath a restaurant’s Facebook or decked out iPad menu. There are five key areas that are in danger of being overlooked in the midst of the technology apocalypse-turn to page 14 to read all about them. The likes of Pie Not and Heywood Grilled Cheese Shoppe prove that fast casual eateries are on the rise to becoming go to locales for quality, convenient meals.
Great Taste Magazine 2009 Spring Issue covers the restaurants and the professionals with resources, recipes, beautiful photos and many tasty tidbits. Great Taste Magazine, the premiere connection to all the key decision makers in our local Southern California restaurant industry. Each month our 15 year-old full-color trade publication reaches thousands of the area’s top restaurant owners, general managers, executive chefs and buyers. Take a tour through the magazine. Each issue features a restaurant and local chef, and is packed with the timeliest information, critical operational tips and other industry news important to our readers.
Update! Even in these tough economic times, it’s clear our readers still have Great Taste! We’re happy to announce that our circulation has increased and we’d like to thank each and every one of our readers for helping make Great Taste Magazine the go-to source for Orange County restaurant information.
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Teri Williams has her finger on the pulse of the local hospitality industry like no one else. Fifteen years as editor and publisher of Orange County’s only hospitality trade magazine combined with her consultancy for the non-profit sector and her public relations expertise give Williams a far-reaching, varied and unique perspective of the industry. Besides her esteemed Great Taste publication, she has extensive experience in the travel industry (retail agent and wholesale), event planning and volunteerism. Williams has contacts around the globe in the restaurant, hotel, media and travel trades. She has also been applauded for her enthusiastic charity work and has chaired numerous chef, food and wine events on behalf of local non-profit organizations, for which she has helped garner more than $1 million in donations through the years. Known for her unflagging enthusiasm, entrepreneurial spirit, can do attitude and joie de vivre, Williams is a constant presence and authority on the OC culinary and hospitality scene.
Great Taste would not exist without our enthusiastic and generous contributors, which is why we want to turn the spotlight on them! We’ve got chefs and students, teachers and experts – so read on to meet the wonderful people that write for your pleasure. They all have Great Taste!