Culinary Tourism Intelligence

For several years now Alan Simpson and the Chef's Studio team have traveled across the United States visiting new and established restaurants to investigate the new trends, new ideas, and of course the many issues with attracting diners, especially tourists.

The major tourism areas are the same as the major culinary centers, for it is the free spending tourist that will look for something new, as opposed to the conservative business traveler, on a corporate expense account, who wants proven and traditional cuisine.

The team have watched many restaurants open, and either flourish or dwindle and close. Some ideas cause the public to line up to eat, and others just don't seem to catch on. With food and beverage a major aspect of Tourism Marketing Intelligence the Chef's Studio will continue to analyze, develop and report the latest trends.

The Changing Role of the Celebrity Chef

The path from being a good chef to being a Celebrity Chef and filling your string of restaurants with eager patrons is more of a function of having a brilliant publicity and management machine, and less of knowing how to prepare great food. But many chefs work diligently to master their craft, and become disillusioned at not having the time, or the breaks to catch that fleeting break. For it is a fleeting opportunity that can make the difference between being just another chef, and being the toast of the town.

Fame is a managed and carefully planned path, and takes more planning and representation the higher you aspire. The electronic media has created this phenomenon, for millions watch the pitch. Traditional PR Agents drool over the thought that a freelancer may come, who may have a piece picked up by the glossy entertaining and cooking magazine. When you weigh up the percentage probability of getting a return on your time to pander to this print freelancer, it becomes obvious that there must be a better way. Most then pitch the Food Network. They grow their own celebrities and look for entertainers, not chef's. PBS will expect you to provide them with a series of programs, free of charge, and then go out and pitch sponsors for them. Not a great path forward.

The digital age has presented us with thousands of foodie blogs, and a whole new universe that has never heard of Bon Appetit, or Gourmet Magazine. It presents new challenges, and opportunities for virtual assistance with the growth, and business of a chef.