(photo via The Guardian)
The best part of the article:
One surprising backer of Scottish independence is North Korea. In a recent editorial in the pro-North Korea newspaper Choson Sinbo, managing editor Choe Kwan-il stated, “North Korea is rich in natural resources and we like the taste of Scotch whisky, so we can be beneficial to each other.” But with North Korea’s notorious and plentiful issues, that’s not terribly reassuring.
Because who doesn’t want North Korea on their side?
Thanks to its refreshing flavor and crisp finish, Asahi is the kind of beer you can drink glass after glass of, and if you take advantage of a special offer from Brasserie Beer Boulevard, you’ll only have to worry about paying once. The restaurant is currently offering a limited but undisclosed number of “One-Year Passports” that’ll let you enjoy as many Asahis as you’d like for the next 12 months.
The one small catch is that the offer is only good if you’re willing to drink in the restaurant’s standing area or seated at the counter. On the upside, there’s no stated limit on how long you can hang around or how many beers you can order. Granted, Brasserie Beer Boulevard’s one-year deal is more expensive than the two-hour versions ordinarily offered by their competitors, with a price of 29,800 yen ($282). Still, in downtown Tokyo a draft Asahi will generally run you about 500 yen ($4.74), if not more, so if you can see yourself drinking 60 beers this year, this offer will basically pay for itself.
This is way better than the all you can pasta pass.
We live in a hyper-competitive world whether it is trying to move up the career ladder, satisfy our weekend warrior desires, or to just get by. Be the first to do [X] or be the first in [X] market but never be last. Even in pop culture it is a running gag line.
But, sometimes, it is important to be last.
Let me explain. A couple of years ago I took up cycling to rehab from injuries accumulated from running. I was usually in the back of the pack or last to finish. Over time I got better at cycling. My technique (yes there is proper cycling technique) and strength improved. I started to keep up with better riders. I was not last anymore.
I recently did a particularly challenging ride. The weather was killer hot, the climbs were steep, and the countryside smelled of animal feces. I kept up with the group but was still near the back. I began to think about all the times that people had stayed with me or waited until I caught up. There is empathy and sympathy among some cyclists because everyone has been “dropped" at some point.
The experience of being last is a powerful one. It can bring you down or can drive you to better yourself and help others. Remember to stay with others and help them move up. This is a long life and being first is not always as satisfying as helping others reach the destination with you. Unless you are a professional cyclist.
In fact, McDonald’s is facing its slowest service times in 15 years, making the average wait for your Big Mac over three minutes. And despite the fact that drive-thru business represents roughly 50% to 70% of all sales in the $191 billion fast food industry, McDonald’s is no outlier. Over the last decade, the fast food industry as a whole has been trending to serve us slower.
I have had an interest in the business of restaurants, food, and hospitality for years. Recently, I had the opportunity to help “back” a small business in the Washington DC area and learned a lot the process of opening a small business. One thing that stuck out was that there is tons of news about food but the business of food is usually sparsely posted in business sections of news sites and newspapers.
With Toque Talk interesting articles are curated for people who are in the business of food, looking to get into the business, or just enthusiasts of the food industries. That is just the start. Research reports and other organic content to help professionals and business owners are on the roadmap. For now, it is a passion project with the main goal of trying to bring information about the business of food to people.
A film by Vice that explores the path of how Andy Ricker went from ski bum to one of the hottest restauranteurs in the US. Goes to show there really isn’t a set path and life is full of divergent paths, obstacles, and happenstance.