Alex Rosenfeld

I hope everyone had a great holiday. Tasted Menu (http://www.tastedmenu.com/about), a website and forthcoming mobile app that helps people find the best restaurant dishes, is currently looking to hire a Content Director to join our team here in Boston. A full job description can be found below. I thought this position could be of interest to folks on eGullet. Feel free to pass this along or to reach out to me with any questions. We're also on the lookout for a part-time Community Manager (http://www.tastedmenu.com/careers). Best, Alex If you live in Boston and haven't already, check us out! We'll soon be expanding to additional markets. *** As a Content Director at Tasted Menu, you'll find yourself at the center of our menu database operations, and in particular the expansion and maintenance thereof. Based in Boston, you'll work directly with the Founder & CEO and will be responsible for coordinating with contractors, offshore firms, and our users. As our ideal candidate, you are... * Obsessively meticulous and thorough. If people refer to you as "anal," that's a good thing. Like a copyeditor, you should be able to scan dozens of pages of text or data and, within seconds, spot any errors. Style manuals are like scripture to you. Excel is your playground. Data-centric tasks that others might consider rote, you find invigorating. * Tenacious and indefatigable in doing whatever it takes to meet aggressive, imperative deadlines. * Passionate about restaurants and, of course, restaurant menus. An hour spent reading Eater or browsing Art of the Menu is like heaven for you. You're excited about the opportunity to quickly establish thorough and up-to-date knowledge of restaurant scenes in markets throughout the country. * Immersed in the online food world and social media in general. You spend more time than you're willing to admit consuming and producing restaurant content online. You know what makes online foodies tick because you yourself are one. We're looking for someone who is energized about being a core part of a team building something that will change the way people discover food and share their dining experiences. If this person is you, please reach out to us at careers@tastedmenu.com or apply with LinkedIn on our Careers page (http://www.tastedmenu.com/careers).

I'm curious if anyone has encountered any relatively recent rankings of the best cities in the United States (or North America) for dining out. I don't have any particular criteria or format in mind - I'm more curious to see what opinions and information are out there on the premier restaurant markets in the country, whether the sources are subjective articles (e.g. http://bit.ly/15Tm3p, http://bit.ly/7b1Oh1) or objective research or anything in between. Personal opinions are welcome, as well... Thanks in advance, Alex

Hi, folks. Hope you're having a good weekend. I'm trying to get a better understanding of the restaurant consulting and market research industries. Given that this is the "Restaurant Life" forum, I figured some people here might have some exposure to this space, and thus some guidance and insights to offer. Here are some of the questions I'm trying to answer... 1) What is the overall size of these industries (e.g. annual revenues)? 2) How are these industries structured? Are there are a concentrated number of major/national players? If so, who are they? If not, is the industry fragmented regionally or by specialization? 3) What categories of restaurant establishments are most likely to avail themselves of these services? 4) What services (including publications and databases) are provided by these firms? What is the typical pricing for these services? 5) How much does the average restaurant spend annually on these services, either in absolute dollars or as a percentage of restaurant revenue or expenses? 6) One area I'm particularly interested in is menu development/engineering. What kind of consulting and/or market research services, if any, do restaurant utilize in this area (e.g. dish selection, pricing, etc.)? Are these services generally used on a one-off basis (e.g. before the restaurant's opening) or on an ongoing basis? Does there exist any publications or databases that cover menu and pricing trends on a national and/or market level? What is the typical pricing for these services? Any help would be greatly appreciated! I've been digging around for industry overviews covering this space but have come up empty so far. Best regards, Alex