To share or not to share, that is the question!

Every restaurant manager knows that online reviews can either seal the deal or seal your fate before diners even walk through the door. Capitalizing on consumers' desire to play critic for their own experiences, Yelp and other review sites are experiencing tremendous growth. With the added sharing functionality, users can easily rate and even post their reviews to their social network profiles.

While positive reviews are a wonderful pat on the back, what about negative reviews? Once they're posted, they're out there for all to see at only the poster's discretion. From what we've heard, there have also been problems with disgruntled former employees and their friends trying to sabotage businesses' online reputations with little mediation help from the review sites. However, if the negative review is truly a disappointed customer, what can be done to salvage at that point?


Often a business that is able to address guest concerns adequately can avoid alienating patrons and the subsequent spread of a bad reputation. This is easily done on Facebook or Twitter with an appropriate monitoring tool, but near impossible on a review site, in which no business rebuttal is allowed. What about using your social network(s) to address reviews? 

Case in point: local donut wonder-kids, YoYo Donuts & Coffee Bar, responded to the Star Tribune's restaurant critic, Rick Nelson, who capped his week-long diner's diary at the bakery. Rick writes, "I taste tested my way through a dozen treats, and while there were no ah-ha moments -- the raised doughnuts would benefit from a lighter, yeastier lift, and some of the cake donuts, which have a pleasant crumb, had a lingering butter-flavored-Crisco-esque aftertaste -- I fell head over heels for the fabulous long Johns dressed in a lavish layer of maple icing and topped with a crispy strip of bacon." 


Admittedly, not the most scathing review we've ever seen, but not quite a warm fuzzy, either. However, instead of burying their heads in the sand like frightened ostriches, YoYo posted the link to the review on their Facebook page. They included the comment, "A kind review from StarTribune's restaurant critic, Rick Nelson. (We're the last stop in his diary this week - read to the end!) Sad that we didn't give him an 'aha' moment -- maybe we had an off day?" 


They simply addressed the so-so review while also acknowledging that it's worth another try. Even after reading the review and YoYo's rebuttal, I am still not detracted from desperately wanting to try at least eight donuts there. (I will definitely be consuming one of those maple-bacon long johns as well)!


So, what do you think? How should restaurants handle negative reviews through social media? What about positive reviews? Should they be shouted from the rooftops or mediated out in modest increments?

Happier Hour!

Just when you thought Happy Hour couldn't possibly get any better, we rolled out $5 Happy Hour appetizers! Our lounge wants to make sure your Happy Hour is as pleasant to your wallet as it is to your tastebuds.

Available for a limited time from 4:30 to 7pm, Monday through Friday, you can choose from any of the delectable options below, or sample several and share with friends.

In addition to the great appetizers, we're also pleased to offer great Happy Hour drink specials! We're in the process of revamping our offerings and will start unveiling them shortly. In the meantime, if you ever want to know the particular specials we'll be offering on a given day, please give us a call at 952-888-4447.

With a wide variety of popular imbibements available and our hand-selected wine list, we've got the perfect beverage companion to whatever your craving.

This week, don't let work get you down. Get happy with some $5 appetizers when you grab a drink with friends.

And don't be shy! What kind of specials would you like to see offered for our Happy Hour? We'd be downright giddy to have your input.

Top Secret!

A recent advice column entry had me thinking this week on family culinary traditions. The individual who wrote in for advice was passed on her aunt's famous pancake recipe only after promising to never share the recipe and its secret ingredient with anyone.

Well, of course, the aunt passed away, and the niece's sister-in-law demanded to know the secret ingredient. The niece refused, feeling she would be betraying her deceased aunt's trust. The advice columnist agreed with the reader since she had made the promise.

This, however, brought up an interesting question. What would be the statute of limitations on the pancake recipe? Would the niece ever be able to share it in good conscience? (I wonder a little if she simply wanted to  hold it over her sister-in-law).

With recipes as intellectual property (and in our litigious society), it makes the issue even more interesting. In my family, we have lots of tradition-passed baked-item recipes, but they can be difficult to pull off without the right skill set.

What do you think? Do you have a famous family recipe that you don't feel comfortable sharing? Or are you of the persuasion to share freely?  I'd love to hear a greater consensus on this!

So classically French, the madeleine is, (contrary to popular belief), quite easy to prepare and enjoy from the comfort of your home!

Created from a list of surprisingly traditional and generally on-hand ingredients, the only thing out of the ordinary required to make madeleines is the special, shell-shaped madeleine pan. (Make sure you choose a metal pan over its silicone counterparts, for a more even browning).

When choosing a madeleine recipe, thanks to the internet, you have a plethora of options. Many incorporate lemon zest for added flavor. There are chocolate variations, cinnamon versions, coconut madeleines, and more. You can dredge them in milk chocolate and enjoy them with your favorite warm beverage.

A traditional madeleine recipe may be a good starting point. (Unless, of course, you're feeling adventurous, in which case, you should go all out!) We've decided to share one of the best traditional recipes we've found. This madeleine recipe is by Susan Champlin Taylor and borrowed from Bon Appetit Magazine.

Madeleines

Makes about 20

Ingredients

• 2 large eggs
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon grated lemon peel
• Pinch of salt
• 1 cup all purpose flour
• 10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly
•  
• Powdered sugar
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Preparation

• Preheat oven to 375°F. Generously butter and flour pan for large madeleines (about 3 x 1 1/4 inches).* Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.
  
  
• Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. 
  
  
  DO AHEAD Can be made 1 day ahead.
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  Dust cookies with powdered sugar.

Happy baking (and eating)!