Ever hear of a shark to go out of it’s way to get in a boat? It happened last week in Florida! Check this out:

http://www4.wsvn.com/news/articles/local/MI128115/

We joined Twitter in March 2009 and we now have over 400 followers on twitter.  I’d like to see 2000 by the end of the year. How about it people?  Get a 10% discount on our web site just for follwoing us on Twitter. Add yourself as a follower and then tweet “10% discount please” for you code.

Not exactly what you may be thinking. New data shows that more restaurants are selling their fare in the grocery store. We are used to seeing Taco Bell and Starbucks products on the shelf but now you will see other famous brands like (and may already have) Dunkin Donuts, Bob Evans, Quaker Steak & Lube and California Pizza Kitchen. You will find some of these products in your grocer’s freezer. Restaurants are getting double duty dividends having their brand in the grocery market. There brand is in constant view to the consumer and they have created a new profit center to boot. Making a profit on the advertising tool itself is smart marketing!

Want to try private label for your restaurant? I’m not saying bring your brand to the grocery store. Not yet anyway. But obviously it works or you wouldn’t see them in the grocer. Start small by selling your private label brand in your restaurant. Then expand to local meat markets, small grocery markets and maybe privately owned convenience stores in gas stations.

“If you can’t get the people to come to the restaurant…bring the restaurant to the people!”

Edgewater, Florida (Captain Foods, Inc.) 18th, March, 2009 – Guy Harvey, the world renowned premier marine artist will now be showing his extraordinary art in an unexpected place – On a line of gourmet food gifts from new licensee Captain Foods, Inc., a local Florida company specializing in private label food collections. For information about both companies go to www.guyharvey.com and www.captainredbeard.com.

This is a natural step for Guy Harvey, Inc. with his connection to marine life and Captain Foods’ connection to gourmet seafood sauces. The products are scheduled for release by July 2009. The variety hasn’t been announced yet, rest assured the items will be a brilliant blend of art and taste creating a collectors collection that will taste as good as it looks, literally.

Guy Harvey is a unique blend of artist, scientist, diver, angler, conservationist and explorer, fiercely devoted to his family and his love of the sea. Guy initially opted for a scientific education, earning high honors in Marine Biology at Aberdeen University in Scotland in 1977. He continued his formal training at the University of West Indies, where he obtained a Doctorate in Fisheries Management.

Douglas Feindt, President of Captain Foods, Inc. is very excited about this new endeavor. Doug studied Marine Science in Florida. Born and raised in South Florida and a sea captain for the past 20 years, he too has a genuine love for the sea. Creating his sauce recipes in the ships galley was the first step toward his successful flourishing gourmet food company.

Together they hope to bring joy of cooking and an understanding of the sea to everyone. Captain Foods, Inc. celebrates their 15^th year in business this year.

Tammy Bowen

Sales and Marketing Director

Captain Foods Inc

800-749-5047

www,captainredbeard.com

Three cheers for Hot Product! Winner of the New Smyrna Beach, Florida Holiday Boat Parade (38 foot plus division)

Hot Product is the name of the boat owned by Douglas and Katheryn Feindt, owner of Captain Foods Inc. His 38 foot Hatteras was all dolled up for the parade with the help of friends and family. With young Captain Chris Feindt, owner of Red Inc Clothing Co., at the wheel they paraded down the Indian River Intercoastal waterway on Saturday night, December 6th. A merry time was had by all with great friends, great food (and hot sauce!), music, singing, dancing and an abundance of glittering Christmas lights and ornaments. Captain Doug Feindt was presented with a goody bag of gift certificates from local businesses and a $250.00 prize check.

Way to go Captain Foods!

P.S. The boat is for sale. If interested call Doug at 386-795-4598.

Times are lean and with all the cut backs people are making, some in our restaurant industry are finding it difficult to keep serving. Here are some ideas for all of you restaurant owners.

1. Place your private label sauces that you use on your tables at the register for sale. It will act as a 24 hour billboard in your customers home, keeping them aware of the great food you have at your establishment.

2. Put together a gift set with your private label food products along with a buy one get one meal free certificate and have a monthly raffle. Make sure you specify that they must pick up the gift if they are a winner.

3. So you don’t have your own Private label line? Go to www.captainredbeard.com for more information on starting your own Private Label foods line. They have all the products already. You choose from their list of items and they will design a custom label around your logo and color scheme. You can have your own Private Label product for less than a $400 startup. Products range from hot sauces to seasoning blends to bottled water.

Contrary to popular belief that ulcer sufferers should avoid spicy foods, a report published in “Digestive Diseases and Sciences” concluded that capsaicin increased blood flow in the stomach’s mucous lining, which may help in healing of the stomach tissue. Spicy cooking can have some unexpected health benefits. No longer is “hot spicy food” blamed for ulcers and other gastric ills. In fact, the opposite seems to be true.

Capsaicin has also been medicinally proven to aid in the human body’s process of digestion and protect against stomach ulcers and the ravages of alcohol. Hmmm, something to think about.

Does anyone have any info on chocolate jalapeno sauce? I know that there is no chocolate in it. It just looks like chocolate sauce.

According to the Boston Globe, restaurants will have some decisions to make on how they will combat the federal minimum raise increase from $5.85 per hour to $6.55 per hour. With the restaurant industry already facing hard times what will they do now? That’s a bout a 12% increase to their menu if they want to recoup the loss. Will they eliminate busing jobs and other hourly wage jobs. Will we no longer be greeted by a friendly host/hostess? Are we destine to have longer wait times because servers must now bus their own stations? What about the people who filled those jobs. What will become of them? Solutions anyone? see the article at http://www.boston.com/business/articles/2008/06/11/market_spotlight_restaurants_ready_for_wage_hike/

Dress your kitchen or barbeque area with 14 items found for chili pepper fans at www.tiffanyleonard.com. Among them you will find a great chili pepper apron and a tortilla warmer. Prices range from $6.95 – $29.95. Check it out!