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The ChefBot: Will Efficiencies through AI Mitigate Labor Shortages, Food Safety, and Cyber Security Risks?
The time has come for restaurant systems and practices to evolve into streamlined operations with emerging technologies given today’s...
Frederick Tiess ME, WCMC
May 24, 20249 min read
409 views
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Disrupting the Restaurant: Taking a Byte of Web 3.0
In the next couple of years, you will hear and read more about Web 3.0. Web 3.0, also known as Web3, represents a significant evolution...
Frederick Tiess ME, WCMC
May 25, 20236 min read
524 views
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Think about "THE" Issue - Disrupt or Be Disrupted
As we begin the process of emerging from COVID protocols, the shutdown, and the short-term economic crash I wonder what the future...
Frederick Tiess ME, WCMC
Apr 25, 20213 min read
206 views
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The New Restaurant – Transitioning the Place of Restoration
The Dictionannaire de Trévoux, written in 1771, defines the restaurant as “an establishment specializing in the sale of restorative...
Frederick Tiess ME, WCMC
Mar 22, 20203 min read
544 views
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Developing The Next Generation: Fostering A Entrepreneurial Mindset In A Multigenerational Venture
In our modern culture, we literally have answers in the palm of our hands with access to what seems to be an infinite number of online...
Frederick Tiess ME, WCMC
Nov 27, 20193 min read
264 views
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A Servants Heart: Building a Great Team
Almost three decades ago I joined a startup team for a new faith-based hotel conference center in Virginia Beach, The Founders Inn. Back...
Frederick Tiess ME, WCMC
Dec 14, 20184 min read
415 views
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Professional Certification: Progressing to the other side of the line
According to Culinarycareer.net over 30,000 individuals graduated from a culinary school in the USA. In a market of 2.3 million cooks and...
Frederick Tiess ME, WCMC
Dec 10, 20184 min read
292 views
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Franchise Opportunity:Who gets the bigger slice of the pie?
Have you ever thought about becoming a franchisee or franchisor? Does the work involved in starting or growing your own venture overwhelm...
Frederick Tiess ME, WCMC
Nov 16, 20185 min read
275 views
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Intelligent Failure
“One thing is common with very successful people. On a minute-by-minute, day-by-day practical basis, successful people don’t go around...
Frederick Tiess ME, WCMC
Sep 11, 20182 min read
331 views
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Franchising; Having it your way?
By definition a franchisee is an independently owned operation within a chain of franchise. A company owned store within a franchise...
Frederick Tiess ME, WCMC
Jul 1, 20181 min read
189 views
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A diamond in the rough; Purchasing an existing business.
Have you ever walked in a business and wondered why it was not busy. You notice that the design and concept are unique, that the product...
Frederick Tiess ME, WCMC
Oct 18, 20153 min read
165 views
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Risky Business: Reducing the chance of Employee Theft.
As an equal opportunity employer all candidates should go through a screening process regardless of position. Upon successful completion...
Frederick Tiess ME, WCMC
Aug 31, 20156 min read
145 views
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Marginalized Cuisine: when Money gets in the way of making Money.
How many times have you visited a restaurant only to end up with a sour feeling in the pit of you stomach? You just realized that warming...
Frederick Tiess ME, WCMC
Jun 14, 20152 min read
109 views
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Will Restaurants Become Obsolete?
The origin of the word Restaurant first appeared in the 16th century to describe a food that “restores” basically a restorative, or in...
Frederick Tiess ME, WCMC
Nov 29, 20147 min read
166 views
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Navigating the 4 C's of Credit Risk; Is the next perfect storm Coming?
Getting your bearings straight. To state it simply the 4 C’s of credit are Character, Capacity, Capital, and Conditions. All of these...
Frederick Tiess ME, WCMC
Sep 7, 20134 min read
81 views
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