Show 420, April 10, 2021: Web Designer and Developer Adam Bell of dataTV

Adam Bell of dataTV

Adam Bell, the founder of dataTV established in 1996, is the “SoCal Restaurant Show’s” accomplished, long -time web designer, webmaster and all-around social media guru. He relocated to Los Angeles from New Orleans in the aftermath of Hurricane Katrina. His wide range of clients includes Chef Jet Tila, Café du Monde and the International Food Wine and Travel Writers Association (IFWTWA).

As restaurants are slowly regrouping and reestablishing their enterprises Adam has some sound (and easy to follow) advice to share regarding the importance of having a useful and easy to navigate website with speedy page loading. Social media is vitally important and useful but it doesn’t replace the need for an informative website.

There are now also new and affordable means for restaurant patrons to order online without engaging the mega delivery apps.

Adam has a history of being genuinely helpful to small, independent restaurants with initial consultations with no strings attached (particularly during the ongoing) pandemic. This is not a solicitation for new business (fortunately Adam is very busy talking care of existing clients) but he graciously made the offer of evaluating the existing website of an independent restaurant that asks on a gratis basis. Adam can be contacted via Email.

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Show 406, January 2, 2021: Niyaz Pirani, Knife & Spork Public Relations – Practical Marketing Tips for Restaurants

Niyaz Pirani of Knife and Spork Public RelationsNiyaz Pirani is a former OC Register and OC Weekly journalist who made the switch to Public Relations in 2015. He established Knife & Spork Public Relations to become one of Orange County’s respected social media marketing firms for restaurants. He focuses on photo and video content creation, targeted marketing, ad support and customer engagement. He believes “Every Restaurant Has a Story to Tell.”

With restaurants’ budgets being especially tight right now (and every dollar of expense needing to be justified) Niyaz joins us with an expert’s advice offering grass roots avenues for restaurants to promote themselves and get more relevant eyeballs focused on what the restaurants are offering. It’s difficult to gain awareness right now as the algorithms continue to take away organic reach.

He sees value in modest expenditures with both Facebook and Instagram organized with care. Niyaz also suggests on concentrating on reaching a restaurant’s local community.

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Show 399, November 14, 2020: California Restaurant Association Foundation’s The Grateful Table Dine Out! to Benefit Restaurants Care

Alycia Harshfield of the California Restaaurant Association“This November, the California Restaurant Association Foundation (CRAF), a non-profit that invests in and empowers California’s restaurant workforce, invites all Californians to participate in its inaugural ‘The Grateful Table® Dine Out!’ The ask is simple. Throughout November, Californians are encouraged to “dine out to help out” as much as possible in gratitude to their neighborhood restaurants. Want to do more? A guest can directly support California’s struggling foodservice community at featured restaurants by donating to Restaurants Care®, a nonprofit program which provides restaurant workers facing hardships with relief grants for basic living needs like groceries, utilities, diapers, clothing, gas and rent.”

“This very first The Grateful Table® Dine Out is a statewide campaign that’s complementary to our current way of life and has the potential to make a lasting impact on the industry by giving back to the hardworking people who operate our restaurants – chefs, cooks, bussers, bartenders, servers and dishwashers – in their greatest time of need. Since the pandemic hit in March, Restaurants Care has awarded grants to nearly 1,200 of California’s restaurant workers also benefitting their nearly 1,700 dependents, with 79% of grants awarded to people of color.”

“This November, dining out is our superpower! We have the ability to support our favorite restaurants and chip in to help struggling restaurant workers. Whether it’s takeout, dining in or having your meal delivered, we’re encouraging every Californian to help the restaurant community get back on their feet leading into the holiday season,” said Alycia Harshfield, Executive Director of CRAF. “Your support directly impacts our neighborhood restaurants, the employees and their families, and together, we can bring them some much-needed hope and stability.”

“As an added incentive to dine out, CRAF is hosting exciting social media giveaways throughout November where diners can enter to win a $500 gift card to their favorite restaurant! Every Thursday in November, two winners will be randomly selected to receive a $500 gift card to any restaurant they tag with the hashtag #GratefulTableSweepstakes. It’s as easy as that!”

The CRA Foundation’s Alycia Harshfield and Farmer Boys’ President & Chief Operating Officer Dave Wetzel (a featured restaurant partner of The Grateful Table Dine Out) join us with all the details.

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Show 389, September 5, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel savoring a New Jersey style PizzaOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

There is a spirited debate out there among pizza purists and foodies about whether pineapple even belongs on a pizza. There are real world culinary aspects to this discussion, too. It’s in the food news this week (and all over Social Media) with Papa John’s Super Hawaiian Pizza debuting with the pineapple sourced from Dole Packaged Foods. Chef Andrew really knows pizza. We’ll, of course, “Ask the Chef.”

Chef Andrew also gives us the history of Hawaiian Pizza. Turns out it didn’t even originate in Hawaii !

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Show 307, January 19, 2019: Adam Bell’s Food Journeys in NYC, Part 2

Adam BellAdam Bell is one of the talented people at-work behind- the- scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably orchestrating the Social Media. He’s also a card-carrying foodie with a particular passion for pizza, craft beer, ethnic street food and coffee. Adam has recently returned from an intense week in New York doing a deep dive into the food scene.

This is Part 2 of his trip highlighting his best edible (or quaffable) discoveries on this expedition. Adam talks about his favorite New York City Food Hall and New York restaurants with new outposts in Southern California. Also a profile of some dining options (including Tom Colicchio’s Temple Court) in the historic and architecturally significant Beekman Hotel dating back to 1881.

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Show 305, January 5, 2019: Adam Bell, “SoCal Restaurant Show’s” Social Media and Website Guru on “New York Eats”

Adam BellAdam Bell is one of the talented people at-work behind- the-scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably handling the Social Media.

He’s also a card-carrying foodie with a particular passion for pizza, craft beer, BBQ, ethnic street food and coffee. Adam has just returned from an intense week in New York doing a deep dive into the food scene. We’ll discuss and highlight his best discoveries on this expedition. In the first installment of Adam’s musings it’s Union Square Hospitality Group’s Daily Provisions and NYC pizza finds.

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Show 268, April 7, 2018: Co-host, Andy Harris, “Your Questions & Our Answers”

Andy Harris at the KLAA StudiosWe’re encouraged to receive many thoughtful questions via Social Media and e-mail. While Chef Andrew Gruel is hanging out at Pebble Beach Food & Wine Festival, Executive Producer Andy Harris will answer a few recent inquiries of the most general interest along with a major announcement of emeritus host Chef Jet’s Tila’s new Food TV adventure.

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Show 259, February 3, 2018: Food Stylist Denise Vivaldo, The Food Stylist’s Handbook Part One

Denise VivaldoChefs and food stylists Denise Vivaldo and Cindie Flannigan have recently published of the 2nd edition of their ground-breaking book The Food Stylist’s Handbook, originally published in 2010. There have been great changes in the industry since the first edition, including the explosion in popularity of food blogging and social media, food videos, and recipe creators working as their own photographers.

Denise and Cindie share tips and secrets of the trade with cooks and foodies alike who want to become master stylists. Whether for food blogs, television, books, magazines, movies, menus, or advertising, food stylists and photographers learn to slice, plate, tweak, and arrange for the camera. You’ll find out how to get started, what equipment you’ll need, how to find clients, tips to staying successful, and – most importantly – how to craft and style food so it all looks beautiful.

We’re styling with Chef Denise.

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Show 259, February 3, 2018: Food Stylist Denise Vivaldo, The Food Stylist’s Handbook Part Two

Denise VivaldoFood Stylist’s Handbook, originally published in 2010. There have been great changes in the industry since the first edition, like the explosion in popularity of food blogging and social media, food videos, and recipe creators working as their own photographers.

 

To address these changes, Denise & Cindie have updated the book with 60 pages of essential new information and over 100 new photos. New sections include:

  • Using social media like Facebook and blogs to increase your business.
  • How to use photos, videos and recipes to sell yourself.
  • How to plan & execute your own on-air demo, whether on Facebook Live or live TV.
  • Identifying what makes great food photos.
  • A beginner’s guide to using your SLR camera for food photography.
  • How to write user-friendly recipes that will get you good reviews.

Denise Vivaldo is the author of 9 cookbooks and business books including How to Start a Home-Based Catering Business. Denise and Cindie teach food styling classes across the US and at many venues around the world.

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Show 177, June 25, 2016: Chef Andrew Gruel, Slapfish Restaurant Group, Huntington Beach

Andrew Gruel and his son WilliamChef Andrew Gruel recently returned from a week in New York. He has some further observations on the New York dining scene. He partook of a New York classic in SoHo, Keith McNally’s Balthazar, and something relatively new in breakfast, OatMeals, the world’s first oatmeal bar and using whole grain steel-cut oats.

He also shares his impressions of the New York dining scene as compared to the Los Angeles dining scene and the influences of social media in both market areas.

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