Steve Cuozzo (and others) weigh in.
Menu terms we hate
Started by Suzanne F, Feb 22 2012 06:25 PM
8 replies to this topic
#1
Suzanne F
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Posted 22 February 2012 - 06:25 PM
[M]ost of the pastas hover around $25. This ought to be enough to buy bucatini that is cooked on both ends. -- Pete Wells on Caravaggio ( * review)
Tonight, there was a dessert of coconut, rhubarb, and black olive. Obvious in its execution how innovation and experiment, when introduced for their own sake, are annoying. --irnscrabblechf52, May 9, 2013
notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table
#2
Rail Paul
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Posted 22 February 2012 - 06:50 PM
From the article:
The example is pretty telling, however. Renaming a Black Forest Cake as "Belgian Chocolate Black Forest Cake" drove up ratings for the restaurant and sales of the cake. The cash register seems to like the addition, even though Belgium is a pretty good distance from the Schwardzwald.
Thanks for the link.
According to Brian Wansink, professor at the Dyson School of Applied Economics and Management at Cornell University, menu descriptors relate to four categories: the senses (“creamy,” “crisp”), location (“Vermont sea-salt butter”), nostalgia (“grandma’s meatballs”) and brand (“Niman Ranch pork”).
Read more: http://www.nypost.co...O#ixzz1n8bkCShA
The example is pretty telling, however. Renaming a Black Forest Cake as "Belgian Chocolate Black Forest Cake" drove up ratings for the restaurant and sales of the cake. The cash register seems to like the addition, even though Belgium is a pretty good distance from the Schwardzwald.
Thanks for the link.
"Peter Kiewit looked for three things in hiring people. He looked for integrity, intelligence and energy. And he said if a person didn’t have the first…that the latter two would kill him. Because if they don’t have integrity, you want ‘em dumb and lazy. You don’t want ‘em smart and energetic.”
Warren Buffett
Warren Buffett
#3
Wilfrid
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Posted 22 February 2012 - 06:55 PM
Great to have the academic input there.
The terms, once you get to them, are a real mixture of trendy "PR" tags and traditional, informative expressions. The article gives the impression that they're all silly; I'm sure some of them are.
The terms, once you get to them, are a real mixture of trendy "PR" tags and traditional, informative expressions. The article gives the impression that they're all silly; I'm sure some of them are.
Why live your life when you could curate it?
At the Sign of the Pink Pig
#4
ghostrider
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Posted 22 February 2012 - 06:58 PM
"Belgium Black Forest" 
It was hard to avoid the feeling that somebody, somewhere, was missing the point. I couldn't even be sure that it wasn't me. - Douglas Adams
Please come visit my rock concert blog: Tantalized.
Please come visit my rock concert blog: Tantalized.
#5
mongo_jones
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Posted 22 February 2012 - 07:07 PM
the main thing i took away from that article is a renewed sense that ozersky is a twat.
purdah nahin jab koi khuda se, bandon se purdah karna kya?
~shaqeel badayuni
if it takes us seven years to prepare for a madness, how long shall it take us to run naked into the marketplace?
~yoruba proverb
facts are meaningless. you could use facts to prove anything that's even remotely true!
~homer simpson
maybe it wasn't the best wording.
~nathan
#6
Daisy
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Posted 22 February 2012 - 07:18 PM
Then perhaps you'd like to comment on this.the main thing i took away from that article is a renewed sense that ozersky is a twat.
Sardines aren't for sissies.---Frank Bruni
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The mistake one makes is to react to what people post rather than to what they mean.---Dr. Johnson
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I want to be the girl with the most cake.
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The mistake one makes is to react to what people post rather than to what they mean.---Dr. Johnson
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I want to be the girl with the most cake.
#7
Wilfrid
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Posted 22 February 2012 - 07:35 PM
"Thanks for proving me right." What the universe is for, apparently.
What the universe is for, apparently.
Why live your life when you could curate it?
At the Sign of the Pink Pig
#9
g.johnson
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Posted 22 February 2012 - 08:07 PM
Then perhaps you'd like to comment on this.
the main thing i took away from that article is a renewed sense that ozersky is a twat.
So if a project like Empellon Cocina was on Alex’s mind at the time of my post, why didn’t he just say so in response to my question?
Because he doesn't feel the need to answer questions from every self-important tosspot who wanders into his kitchen?
The Obnoxious Glyn Johnson
