The Magic Behind The Happiest Place on Earth

I heart DisneyWorld! Anyone who doesn't like DisneyWorld better be named Bugs Bunny and be out of work! Ok, I get that with all the magic comes the long lines, ridic prices and worst of all - screaming kids. But, if you can see through all those obstacles you can really appreciate all the wonders the place has to offer. As a prospective business owner I view DisneyWorld as a great classroom...

In fact, it makes me a little bitter to know that I spent all that money and four years of time to learn about retailing and marketing when all I really needed to do is buy a year round "magic" pass at DisneyWorld. From a retailing/marketing perspective Disneyland is my sensei and I its lowly Ralph Macchio! From the moment you step off the plane in Orlando, as a consumer, they have you hooked. Informational (i.e., promotional) videos while you are stuck on a bus for 1/2 hour, branded key cards that second as your park tickets and third as a credit card, mazes of branded/themed merchandise you have to walk through just to get out of a ride....the list of marketing genius goes on and on!

I would be doing a disservice to my food oriented blog if I didn't mention the Disney delectables. From Mickey shaped rice crispy treats to filet mignon - Disney has you covered! I recommend the turkey legs and churro (not together)....delish!

I only had two major gripes as a consumer: (1) Disney is renowned for their customer service... yet we could hardly wrangle a "have a nice day” out of most of the greeters. In these tough economic times it is key to pump up the customer service and make sure you are showing gratitude to your loyal customers! (2) The prices were as steep as the Tower of Terror ride! For example, to buy our hilarious picture of our terrified faces from the Tower of Terror a 8"x10" was over $20! To purchase a bottle of Dasani water you're looking at throwing down at least $2.50. I think instead of M-O-U-S-E, Disney should start spelling out R-I-P-O-F-F. Look, everyone expects high prices from the happiest place on earth, but to make us feel better about it shouldn't our totals be followed by an extra chipper "Have a Nice Day"?

Horses of a Different Color

After today's events I think that the best way to describe an entrepreneur is with the "horse of a different color" cliche. Bright and early this morning I did what every good "horse" must do- attend networking events!


SunTrust is my bank, because it truly supports the small business owner from start ups to established companies (unlike the "bank of opportunity"). One major plus of doing my business banking with them is that they host panel discussions on a regular basis covering important/timely topics for small biz owners. Today I attended my first. I was interested to see what the speakers had to say, but it was at the Mandarin Oriental and free breakfast was involved too!



Aside from free eggs and pastries, I learned a great deal from the speakers and the attendees. In particularly, from panel speaker, Steve Strauss, author of The Small Business Bible (of which I am the proud owner of a signed copy). Steve pointed out that increased marketing and innovation is key to your company surviving and thriving through poor economic times. In addition, small biz owners should go back to the 80/20 rule to find what proportion of time they spend on the parts of the business that generate the most revenue. Since, the 80/20 rule is admittedly one of the only things I clearly remember from college, I believe this is solid advice that I plan to keep close in my pocket as I enter the bricks and mortar business world this summer.



Aside from what I actually learned today, I'd like to highlight my favorite quotes from a few of the entrepreneurs in attendance:



"My exit strategy is spelled D-E-A-T-H"



"I'm in the business of making money. I don't do poverty"



"I knew there was something valuable to the chicken manure when I saw the heaps steaming"

It takes all kinds to start a small business...and if there weren't enough "horses of a different color" what a bland world we would live in!

Do Blondies Have More Fun?

Sure! Blondies have a fun name, are a natural caramel color year round, and have great taste! Does that really make them more attractive than Brownies? I say "nay"!

Brownies may not have the sex appeal that Blondies do, but they have something far more valuable! This "something" is so special that Conquistadors brought it back from South America as a precious gift to their King. That's right, I said it - Blondies, Kings! So, what is the precious gift that Brownies possess in great quantities? Chocolate!

So, I think with a word, it's clear who the winner is by taste! But, Blondies still have way more fun with their name. So, I'm thinking that maybe my Brownies deserve a new name. A Blondies worthy name!

Awesomeness? Heaven in a Bite? Chocolaty Goodness? The Treet Formerly Known as Brownies (insert symbol here)?

Ok, it's apparent that I'm totally stuck "in the box" here with my name-storming. Any thoughts?

Remember to take the Near or Far Poll!

NEAR.......................................................far

Anyone remember that skit from Sesame Street? Grover would run up to the screen and teach you that if your nose squishes against glass you are too "near" to that object. Then he would run back, and teach you that your outside voice was totally appropriate when yelling from "far" away. I loved that one! To this day I like to scream "NEAR" at people as they smush by me on the metro- jk!


So, this little side story leads me to my promised poll. As I discussed in my previous post, I'm doing my due diligence when it comes to the quality of my ingredients. I know I have my opinions, but I'd love some insight into my consumers. So, please take a second to click on this poll: Near or Far



P.S. I am proud to have worked in two Sesame Street references in the infant stages of this blog!

Cornbread....ain't nothin' wrong with that

Cornbread- simple, delicious, buttery, golden...the list goes on. I've been whipping this simple bread up lately to test the difference between using local ingredients vs. store bought. My POV is that local ingredients (including some organic) are fresher and often of a higher quality than some store bought items. I also L-O-V-E the idea of helping out my rural neighbors. Plus, going to the farmers market is a really outdoorsy way for me to spend my Sundays (since I basically have two left feet so biking, running, or any team sports are totally out)!

So, I have asked some taste testers to do a blind taste test of the 2 types of cornbread (local and store bought). I'll keep you posted on the feedback, and yes, I realize this is far less exciting than Pepsi vs. Coke, but cornbread needs its 5 minutes of fame too!

Stay tuned for my next poll which will ask your opinion in the great debate of local vs store bought!

the DEPOT

Somewhere, (not far enough away) there is a cold, dark, and chaotic place. Where only the brave with a business license shall enter. In this place there are sights so terrifying that one must keep there eye on the prize, or run out screaming. The sounds coming from inside are so thunderous, and BEEP so consistently that you struggle to maintain sanity. The damp smells oozing from the cavernous interior are familiar, but only in the recesses of your taste buds...the part that remembers vegetables, not desserts.

What is this place? The place that should have an "Enter at your own risk" sign outside? The location that could send grown men away in tears...it is... The Restaurant DEPOT!

Yes, yes, the name sounds innocent enough, but let me give you some perspective. We have all been to Costco, BJ's, Liquidators, etc. These giant purchasing extravaganza's are basically giant wholesale warehouses, where you know you're never leaving without having to strap things to the roof of your car, and spending at least $250. These shopping trips while fulfilling, can be somewhat chaotic since you are buying things in large bulk containers that tend not to fit in the average 4 door sedan. In theory, the DEPOT (as I refer to it in my nightmares) should be similar, but the merchandise is specific for those in the food business. Good idea, right? But something in this DEPOT has gone horribly wrong! Between dodging giant cans of tomato sauce flying of the shelves, and the plethora of fork lifts beeping there way over you teetering with hundreds of pounds of produce, it feels less like a bargain and more like the 5th Indiana Jones movie!

So, what is in this place that makes risking my life worth it? It's cheap, and instantly gratifying since you don't have to wait for delivery. Are these two things enough to keep me going back?
Honestly, not very often. I'm still recovering from my brief encounter yesterday....phewww!

"Inbread" or "How to avoid being flogged"

A good friend of mine texted me a very good question this weekend, "Why are there 13 in a baker's dozen?" Embarrassingly enough I had no idea! So, faced with the verbal challenge "what kind of a baker are you?", I decided to read up on it! And oh boy, am I glad I did!

The official definition of a baker's dozen by 1864 Hotten's Slang Dictionary reads, "This consists of thirteen or fourteen; the surplus number, called the inbread, being thrown in for fear of incurring the penalty for short weight". Since the way "inbread" is used as a baker's term here made me giggle, I decided to read on...

The definition behind the phrase came about centuries beforehand thanks to the strict regulations of the....(ready for this name)....The Worshipful Company of Bakers (I am not yet a member). Starting with Henry II this groups was tasked with the regulation of trade and bakers, which included a statute in 1266 that regulated the price of bread based on the price of wheat. Per this strict law, "Bakers or brewers who gave short measure could be fined, pilloried or flogged, as in 1477 when the Chronicle of London reported that a baker called John Mund[e]w was 'schryved upon the pyllory' for selling bread that was underweight." Note: my next order of research will be on the definitions of "schryved" and "pyllory".

So, there you have it: The inbread saved the baker's from being flogged, and in an effort to become more "PC" it's now affectionately called "the baker's dozen".

Good story!

Pretty Petty Petit Fours

Petit fours are so small minded! They care only about their pretty looks and great taste! How rude! (TV trivia: what annoying middle child over quoted this line on a fav TGIF show?)

Yet, I kinda feel sorry for the little bites of almond joy...since they seem to always come in a far second from the likes of cupcakes. Therefore, I decided to make 3 dozen of them for my very dearest friend's bridal shower this past weekend. Once I committed myself to these pretty little things I knew that not only did I have to bake them and design them, but I had to fly across the country (with layovers) to Seattle to deliver them...in one piece. A few shake-ups, temp changes, and some tips later the little things made it to the bride-to-be! YAY! For once, these pretty petty petit fours didn't only think of themselves. So, it looks like they've earned their way onto my custom orders menu for the shop.

The pictures are a few snap shots I took of the Vegas/Monogrammed themed petit fours from my pals beautiful shower. By the way- if you haven't made your way out to Seattle yet, you should, it's a wonderful city with great people!

P.S. Remember to take poll #3- Paper or Plastic