I am so glad all of this talk of the top one percent has died down some.
I am so glad all of this talk of the top one percent has died down some.
Reflecting on my years growing up in Memphis, I can truly say, “I led a charmed life.”
It’s impossible and detrimental to your catering profits to put all catering customers into one pile.
A snapshot is a moment frozen in time. When my daughter Jordyn and I put together a slide show for my parents’ 50th anniversary party last year, we uncovered a bumper crop of pictures of me from birth to around five years old. After that, not so many.
I have a great friend who will spend $5,000 on a new handbag. Fine clothes and accessories are her “thing”. My thing was, is and always will be food. There have been a couple of times I’ve spent close to $800 on a dinner for two. If anyone can get me into French Laundry, I’d pop the money to go there.
As I get older, I am quickly realizing why people choose to winter in Florida. Though we have larger brains, birds are much smarter. They have enough sense to get out of the cold.
This past Monday night was a big night for our family. Yet again, the University of Alabama won the National Championship! Roll Tide!!!
Before I get into this blog article about words, let me tell you a word I perfected on New Year’s Day. Sausage. I have wanted to learn how to make my own sausage for a while.
A few days ago I received an email from a longtime member, Ivan. Ivan lives in a small town and was in my first high-end coaching group, investing $500 a month for membership.
Yesterday I was conducting a catering consultation for a prospective client. I make about four of these sessions available each week for restaurant owners serious about growing their catering business. At no cost, I evaluate their catering menu, websites and give a handful of low cost, easily implementable ideas to grow catering sales.
