Mike Hohnen

I have been watching and trying to learn the ropes of virtual social networking for a while now. In the process I have become convinced that this must some how eventually spill over from virtual to real.

I don’t what to use the “R” word so let just say that market conditions fluctuate and we seem to be in a change phase ;-) One of the positive things that may come out of that is exactly this move from virtual to real networking – and the main driver of this will be Gen-Y.

Gen-Why loves a big calling and a big hairy purpose – and Starbuck’s has seen the opportunity in this. Take a look at this:

When I last checked their website they were well beyond their goal of over a million hours pledged. Well done – now comes the tricky part execution. I for one will be watching how they get that going. Will they build on this and actually cash in the pledges or will it fade out?

But in many ways Starbuck’s is showing the way here.
I am sure that other restaurants and cafes could develop themselves as local networking hubs and in the process keep their turnover from sliding the wrong way.

The possibilities are endless: from hosting cafe workshops or finding solutions to everyday problems, tips on job hunting. Or how about hosting a cooking class for those youngsters that would like to save a few bucks on their food budget (and stay healthy at the same time) by cooking some real food themselves, maybe even encourage them to do it as communal effort – it could become a diner network – and that could be a lot more rewarding than a few posts on facebook.

The first step is to bring back in the communal tables and hang up a message board and see what happens….

The international branch of Leaders Club held its annual gathering in Lyon, France this weekend.
It was also the launch of the first Foodservice Exchange

Friday we held a ‘best practice workshop’ more than 60 leading executives from major European foodservice chains spent the morning exploring a number of questions such as:

From a global perspective: What are the operational practices that you see as being most beneficial towards protecting our environment, and why? (This may include practices that are not very visible but none the less very important).

Or marketing: How has the web changed restaurant marketing and what are your best and most creative examples of creative use of the web for marketing purposes?

- and 8 other questions of that nature.

The event was moderated by Florian Beckman and Mike Hohnen.

It was very clear from the intense conversations that followed that there was lots to talk about. The discussions were captured in short statements and will be posted to participants.

We have spent the past 3 weeks in southern Morocco – mainly working on materials that we need for our 2009 workshops.

3 glorious weeks at the RIAD M’HAÏTA the ideal spot to relax, regenerate and get som thinking work done.

But we did find time to take a trip in to the Sahara. And I think we found the perfect setting for our next Time Out workshop.
About 3 hours out of Zagora you turn of the road onto the dirt track

After another 3-4 hours in the dust the worlds looks more like this:

And when you wake up in the morning….this is what you see:

Personally I can’t wait to get back.