By Larry Lynch

This morning I had the chance to meet Jenn Linn who worked with Zappos.com founder Tony Hsieh on his book of the same name, Delivering Happiness. She was giving a presentation to a group of business leaders in Orlando.

But before I go into that, first a book plug. … Read More

This weekend’s Wall Street Journal featured an article about a recent USDA report on food waste. While we can’t connect the article we can connect the report.

More important, though, is the connection between personal chefs and the reduction of food waste. Consumer spending on food is … Read More

I opened an email from my association (the association of associations – go figure) and discovered this article which ended with a very interesting quote:

“A lot of people want to come out and be the next Gordon Ramsay of the … Read More

The proof is in. Americans still like to eat, they just don’t like to cook!

A recent article in the Washington Post pointed out a phenomena that shouldn’t be a surprise to anyone.  Americans keep getting busier meaning someone else needs to fill a void.

Restaurants fill a void.  But … Read More

I picked up the Wall Street Journal the other day and read about the latest personal service business – snuggling!

Now I would never argue against the value of snuggling and I’ve always seen it as a benefit to a long-term relationship.  But I never thought about snuggling as a business.

It reminded me … Read More

I’m often asked about the value of having a chef come to your home and cook for you in your kitchen.

I came across a very interesting study by Harvard Business School recently. In a study of customer satisfaction a group of researchers set up four scenarios in a real cafeteria … Read More

The growth of home-based food services has created an equally intense interest from governments looking to balance the value of supporting local small businesses with the protection of the public through food safety regulations. They are especially interested in the preparation of potentially hazardous foods.

The end result has been a … Read More